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The full recipe of the magic potion itself has never been revealed, but known ingredients are mistletoe (which must be cut with a golden sickle [Asterix and the Golden Sickle]), a whole lobster (an optional ingredient that improves the flavour), fresh fish, salt, and petroleum (called rock oil in the book), which is later replaced by beetroot ...
Cultivar group members. Many; see text. The beetroot (British English) or beet (North American English) is the taproot portion of a Beta vulgaris subsp. vulgaris plant in the Conditiva Group. [1] The plant is also known as the table beet, garden beet, red beet, dinner beet or golden beet. Beetroot can be eaten raw, roasted, or boiled.
Welsh cuisine (Welsh: Ceginiaeth Cymreig) encompasses the cooking styles, traditions and recipes associated with Wales.While there are many dishes that can be considered Welsh due to their ingredients and/or history, dishes such as cawl, Welsh rarebit, laverbread, Welsh cakes, bara brith and Glamorgan sausage have all been regarded as symbols of Welsh food.
Cuisine of Carmarthenshire. Welsh dresser at Carmarthenshire County Museum. Known as The Garden of Wales, [ 1] Carmarthenshire is a county of rich, fertile farmland and productive seas and estuaries, that give it a range of foods that motivate many home cooks and restaurateurs. [ 2] There is a local tradition in brewing, milling, gathering ...
Borscht can include beef, pork, beets, other vegetables, herbs, and spices. The stock is typically made by boiling meat, bones, or both. Beef, pork or a combination of both are most commonly used, with brisket, ribs, shank and chuck considered to give the most flavorful results, especially if cooked on a high flame.
Flowers of Beta vulgaris. Beta vulgaris is a herbaceous biennial or, rarely, perennial plant up to 120 cm (rarely 200 cm) height; cultivated forms are mostly biennial. The roots of cultivated forms are dark red, white, or yellow and moderately to strongly swollen and fleshy (subsp. vulgaris); they are brown, fibrous, sometimes swollen, and ...
Stone Soup is a European folk story in which hungry strangers convince the people of a town to each share a small amount of their food in order to make a meal. In varying traditions, the stone has been replaced with other common inedible objects, and therefore the parable is also known as axe soup, button soup, nail soup, bolt soup, and wood soup.
Pickled eggs are typically hard-boiled eggs that are cured in vinegar or brine. As with many foods, this was originally a way to preserve the food so that it could be eaten months later. Pickled eggs have since become a favorite among many as a snack or hors d'œuvre popular in pubs, bars, and taverns, and around the world in places where beer ...