Boulets à la Liégeoise balls are then cooked in a pan until golden brown before lowering the heat and letting the meat simmer in a sweet and sour sauce made from onions, vinegar, brown sugar, Liège syrup and Corinthian raisins. The sauce is called "sauce lapin" (literally "rabbit sauce"), not because of any rabbit in the sauce but after Madame Géraldine Lapin, née Corthouts, wife of Ernest Lapin (1868-1922), a tax collector in the suburbs of Liège. A true institution in brasseries and friteries throughout Liège, and known nationwide, this dish is traditionally served with French fries (it is then called "boulets-frites"), mayonnaise, and
Cultured meat organizations. Jewish rabbinical authorities disagree whether cultured meat is kosher (food that may be consumed, according to Jewish dietary laws). However, most rabbis agree that if the original cells were taken from a kosher animal then the cultured meat will be kosher. Some even think that it would be kosher even if coming from non-kosher animals like pigs, however some disagree. Some Muslim scholars have stated that cultured meat would be allowed by Islamic law if the original cells and growth medium were halal. Within Hindu culture, there is significant importance of cattle in religion where the majority of Hindus