Search results
Results from the WOW.Com Content Network
6. Fish Sauce. A few drops of fish sauce can elevate your stir-fries, soups, and sauces with deep, savory, salty complexity.Just don't sniff the bottle. Ever. It smells like an old fish market ...
A woman grinding kasha, an 18th-century drawing by J.-P. Norblin. In Polish, cooked buckwheat groats are referred to as kasza gryczana. Kasza can apply to many kinds of groats: millet (kasza jaglana), barley (kasza jęczmienna), pearl barley (kasza jęczmienna perłowa, pęczak), oats (kasza owsiana), as well as porridge made from farina (kasza manna). [4]
This is a list of prepared dishes characteristic of English cuisine.English cuisine encompasses the cooking styles, traditions and recipes associated with England.It has distinctive attributes of its own, but also shares much with wider British cuisine, partly through the importation of ingredients and ideas from North America, China, and the Indian subcontinent during the time of the British ...
Deutsches Rechtswörterbuch (Dictionary of Historical German Legal Terms) Lists of dictionaries cover general and specialized dictionaries, collections of words in one or more specific languages, and collections of terms in specialist fields. They are organized by language, specialty and other properties.
In particular, words relating to technology, such as "blog," which, in 2014, was #7665 in frequency [7] in the Corpus of Contemporary American English, [8] was first attested to in 1999, [9] [10] [11] and does not appear in any of these three lists. The Teachers Word Book of 30,000 words (Thorndike and Lorge, 1944)
The book comprises a detailed review of how retronasal smell, in combination with taste, creates flavor. Shepherd describes the neural basis for identification, recognition, and preference for certain flavors, and explores potential political and social implications of a deeper understanding of flavor perception, such as causes of obesity and ...
Barbecued andouillette from Troyes Andouillette in aspic from Troyes on sale at a charcuterie in Montmartre, Paris. Andouillette (French pronunciation:) is a French coarse-grained sausage made from the intestine of pork, pepper, wine, onions, and seasonings.
The dictionary was updated in 2005 by Tom Dalzell and Terry Victor as The New Partridge Dictionary of Slang and Unconventional English, [3] [4] and again in 2007 as The Concise New Partridge Dictionary of Slang and Unconventional English, [5] which has additional entries compared to the 2005 edition, but omits the extensive citations.