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Aligot is made from mashed potatoes blended with butter, cream, crushed garlic, and melted cheese. The dish is ready when it develops a smooth, elastic texture. While recipes vary, the Larousse Gastronomique [3] gives the ingredients as 1 kg potatoes; 500 g tomme fraîche, Laguiole, or Cantal cheese; 2 garlic cloves; 30 g butter; salt and pepper.
Radix is a science fiction novel by American writer A. A. Attanasio, published in 1981. [1] It was nominated for the Nebula Award for Best Novel in 1981. [ 2 ] It is the first of four books in Attanasio's Radix Tetrad , followed by In Other Worlds in 1984.
Butter-Vanilla flavor, a combination of butter flavor and vanilla flavor. Artificial butter flavoring is a flavoring used to give a food the taste and smell of butter.It may contain diacetyl, acetylpropionyl, or acetoin, three natural compounds in butter that contribute to its characteristic taste and smell.
The root of B. chinense, known as Radix Bupleuri, is used in traditional Chinese medicine. [1] It has a large number of uses in Chinese medicine, including the application for liver issues.
His science fiction novel Radix, winner of the French literary award, the Prix Cosmos 2000, was also nominated for the 1981 Nebula Award for Best Novel. Three more novels followed, In Other Worlds, Arc of the Dream, and The Last Legends of Earth; the four books, together, comprising the critically acclaimed Radix Tetrad.
According to The Scots Kitchen by F. Marian McNeill, tablet is noted in The Household Book of Lady Grisell Baillie in the early 18th century. [5] The traditional recipe uses just sugar and cream . More modern recipes substitute condensed milk and butter for the cream, as cream has a tendency to burn when boiled.
Diacetyl is present in some chardonnays known as "butter bombs", although there is a trend back toward the more traditional French styles. [ 12 ] Concentrations from 0.005 mg/L to 1.7 mg/L were measured in chardonnay wines, and the amount needed for the flavor to be noticed is at least 0.2 mg/L. [ 13 ] [ 14 ]
Molly McButter is an American-made flavored butter substitute manufactured by B&G Foods. [1] Originally developed by food chemists at Alberto-Culver, it is a lower-calorie replacement for butter. [2] [3] As a result of its partially hydrogenated oil ingredient, Molly McButter contains trans fat. [4]