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Porringer – a shallow bowl, 4–6 inches (10–15 cm) in diameter, and 1.5–3 inches (3.8–7.6 cm) deep; the form originates in the medieval period in Europe and they were made in wood, ceramic, pewter and silver. A second, modern usage, for the term porringer is a double saucepan similar to a bain-marie used for cooking porridge.
Oil a large, shallow baking dish. Pack the rice into the dish and cover with foil. Put the dish in a large roasting pan. Pour enough water onto the pan to reach halfway up the side of the dish. Cover the pan with foil and bake for 1 hour, until the rice is heated through. Garnish with the cilantro sprigs and serve.
Plain sigillata table vessels, which included large platters, shallow dishes in several sizes, slightly deeper bowls, and small cups, were made on the wheel using a range of templates to create very precise profiles. The sizes were also standardised, which would have facilitated the firing, storage and transport of the huge numbers that were made.
All spoonbills have large, flat, spatulate bills and feed by wading through shallow water, sweeping the partly opened bill from side to side. The moment any small aquatic creature touches the inside of the bill—an insect, crustacean, or tiny fish—it is snapped shut. Spoonbills generally prefer fresh water to salt but are found in both ...
In a heatproof bowl, combine cayenne, brown sugar, paprika, chili powder, garlic powder, and salt. Using a ladle, very carefully add about 1/2 cup reserved hot oil and stir to combine.
On at a time, dredge tomato slices in flour, coating both sides, then dip in milk-egg mixture, allowing excess to drip back into the bowl. Coat evenly with cornmeal. In a small pan, fry tomatoes ...
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