Download Ojo Ade Talo Le Gba Wa __FULL__
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Talo or Talau[1] (.mw-parser-output .IPA-label-smallfont-size:85%.mw-parser-output .references .IPA-label-small,.mw-parser-output .infobox .IPA-label-small,.mw-parser-output .navbox .IPA-label-smallfont-size:100%Basque pronunciation: [talo]) is a typical food of the Basque Country, similar to the traditional corn tortilla of Mesoamerica, made of corn flour, water and a bit of salt.[2][3][4] It is round and is cooked in a warm metal plank, named a talo burni ("talo iron").[5] It can be eaten alone, with various toppings, and is also used as a wrap for various foods.[6]
After corn was introduced from America to Basque agriculture in 1520, talo was subsequently prepared.[7] Talo was used as bread in Basque houses, and the remainings were sometimes mixed with milk making something similar to soup, which was eaten for dinner.[citation needed] In the 20th century the generalization of wheat bread reduced the consumption of talo, which started to only be eaten in special occasions. In Bilbao and Donostia it is an essential element at Saint Thomas' fair, celebrated annually on December 21.[8]In the 1930s, workers would wrap foods within talo and take this to the fields.[9] During the 1930s, miners also consumed talo, and it was also eaten by factory workers after this time.[9]
Nowadays it is eaten with txistorra (a type of thin chorizo) while drinking txakoli.[10][11][12] It is sometimes accompanied with milk,[5] eaten with fried egg,[1] fried pancetta (in Basque xingar, in French ventrèche) or fried Bayonne Ham, cheese[2][5] like Ossau-Iraty, chocolate or honey.[13] In Bayonne, France, street vendors purvey talo during its annual Bayonne Ham Fair.[14]
Each Basque usually eats around six to eight pieces of talo during a meal. If the meal is for a big family, it may require up to one hundred pieces of talo. In many households, the whole family helps out, patting out the dough in rhythm, making music together. The finished bread is then stuffed with txistorra (a type of chorizo), cod, bacon, eggs, or even chunks of chocolate.
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Methods: Male and female volunteers (N=52) with a history of lateral ligament sprain were randomly assigned into either an experimental group (n=26) or a control group (n=26). Those in the experimental group received a single HVLA thrust to the talo-crural joint, whilst those in the control group received no treatment intervention. Pre-test and post-test measurements of passive dorsiflexion range of motion were taken.
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