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An early 1900s Christmas card image of candy canes. A common story of the origin of candy canes says that in 1670, in Cologne, Germany, the choirmaster at Cologne Cathedral, wishing to remedy the noise caused by children in his church during the Living Crèche tradition of Christmas Eve, asked a local candy maker for some "sugar sticks" for them.
Portuguese Pudim Abade de Priscos. Known as Pudim flan, it is made with milk, eggs, caramelized sugar, and vanilla. Variations include orange or lemon zest, cinnamon, pineapple, Port wine, or even bacon, as is the case with Pudim Abade de Priscos. It characteristically has a hole in the center.
Caramel (/ ˈ k ær ə m ɛ l / or / ˈ k ɑːr m əl / [1] [2]) is a confectionery product made by heating a range of sugars.It is used as a flavoring in puddings and desserts, as a filling in bonbons or candy bars, or as a topping for ice cream and custard.
Bastoners in Barcelona Traditional Catalan folk dance Ball de bastons. Ball de bastons (Catalan pronunciation: [ˈbaʎ də βəsˈtons], stick dance) is the name of a ritual weapon dance spread throughout Europe and the rest of the Iberian area (cossiers in Majorca, Portuguese pauliteiros, Aragonese palotiau, Basque ezpatadantza and Spanish paloteo or troqueado) but mostly in Catalonia ...
In the Philippines, dulce de leche made with carabao (water buffalo) milk is called dulce gatas, [5] and is a specialty of Negros Occidental province. [6] In French, it is called confiture de lait (milk jam). In France, it is traditional in the regions of Normandy and Savoy, where it is commonly served with fromage blanc or crêpes. [7]
Courtesy of D. Creative Lab LLC. The five participating chefs at the Follow Your Roots dinner. From left to right: Akwasi Brenya-Mensa, Charlie Mitchell, Camari Mick, Tavel Bristol Joseph, and ...
Traditionally, a mixture of sugar and water is heated to the hard crack stage corresponding to a temperature of approximately 146 to 154 °C (295 to 309 °F), although some recipes also call for ingredients such as glucose and salt in the first step. [14]
Rattan is the most commonly used material for bastons in Arnis training. They are light, flexible and good for training in speed. They are made from dried and cut reeds and are typically cut 26–30 in (66–76 cm) in length, 0.75 to 1 in (1.9 to 2.5 cm) in diameter, and rounded at both ends. [4]