Search results
Results from the WOW.Com Content Network
Bottarga is salted, cured fish roe pouch, typically of the grey mullet or the bluefin tuna (bottarga di tonno). The best-known version is produced around the Mediterranean; similar foods are the Japanese karasumi and Taiwanese wuyutsu, which is softer, and Korean eoran, from mullet or freshwater drum. It has many names and is prepared in ...
The state flag is officially described by law as: a rectangle that: (1) has a width to length ratio of two to three; and (2) contains: (A) one blue vertical stripe that has a width equal to one-third the length of the flag; (B) two equal horizontal stripes, the upper stripe white, the lower stripe red, each having a length equal to two-thirds the length of the flag; and (C) one white, regular ...
The etymology section is factually incorrect (bottarga in Italian does not mean 'roe', and Arabic buṭarḫah does not mean "fish egg itself". WP:PUFFERY It indulges in puffery and purple prose in multiple places: "the roe pouches are delicately extracted", "bottarga lends a unique and distinctive oceanic flavour to dishes", "bottarga’s ...
Texan cuisine is the food associated with the Southern U.S. state of Texas, including its native Southwestern cuisine–influenced Tex-Mex foods. Texas is a large state, and its cuisine has been influenced by a wide range of cultures, including Tejano/Mexican, Native American, Creole/Cajun, African-American, German, Czech, Southern and other European American groups. [2]
Flag Dates used Spanish text English translation Ahuachapán Department: 1962–present 1. AHUACHAPAN 2. FEBRERO 22 3. PRIMER CENTENARIO 4. 1862 5. 1962 6. CIUDAD DE LOS AUSOLES: 1. AHUACHAPAN 2. FEBRUARY 22 3. FIRST CENTENARY 4. 1862 5. 1962 6. CITY OF LOS AUSOLES: Alajuela Province [1] –present ALAJUELA: ALAJUELA: Álava –present 1 ...
The city flag of San Antonio, Texas was originally drawn by Spanish–American War veteran William W. Herring on May 28, 1933. The design saw significantly more usage than the official flag, but was never officially adopted until 1976. The current flag is a slightly modified version of Herring's design, most notably removing the text formerly ...
Botifarra (Spanish: butifarra; French: boutifarre) is a type of sausage and one of the most important dishes of the Catalan cuisine. Botifarra is based on ancient recipes, either the Roman sausage botulu or the lucanica, made of raw pork and spices, with variants today in Italy and in the Portuguese and Brazilian linguiça. [citation needed]
Pico de gallo made with tomato, onion, and cilantro Limes sometimes accompany the sauce.. Pico de gallo (Spanish pronunciation: [ˈpiko ðe ˈɣaʝo], lit. ' rooster's beak '), also called salsa fresca ('fresh sauce'), salsa bandera ('flag sauce'), and salsa cruda ('raw sauce'), is a type of salsa commonly used in Mexican cuisine.