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A boneless Boston butt, rolled, tied and ready for roasting. A Boston butt is the slightly wedge-shaped portion of the pork shoulder above the standard picnic cut [1] which includes the blade bone and the "lean butt" (which is boneless), both extensions of the tenderloin cut and can be used in place of the tenderloin. [2]
They were invented at the Parker House Hotel in Boston, during the 1870s. [1] The story of their creation has several variations, [2] [3] but they all involve an angry pastry cook throwing unfinished rolls into the oven, which results in their dented appearance. The recipe for Parker House rolls first started appearing in cookbooks in the 1880s ...
Shoulder butt may refer to: Strike (attack)#Shoulder strike; Pork butt, pork cut from from the upper part of the shoulder; Boston butt, slightly wedge-shaped portion of the pork shoulder above the standard picnic cut; Shoulder stock of a rifle
New England boiled dinner with cabbage, potato, white turnip, rutabaga, carrot, onion, and parsnip. A New England boiled dinner is a traditional New England meal, consisting of corned beef with cabbage and one or more root vegetables, such as potatoes, rutabagas, parsnips, carrots, turnips, or onions. [1]
The Boston Cooking School magazine of culinary science and domestic economics. The Boston Cooking-School Cook Book (1896) by Fannie Farmer is a 19th-century general reference cookbook which is still available both in reprint and in updated form. It was particularly notable for a more rigorous approach to recipe writing than had been common up ...
Mr. Boston Official Bartender's Guide is a cocktail recipe book and bartending manual first published in 1935. The guide was once used on nearly every bar shelf in the United States. [ 1 ] About 11 million copies were printed in 68 editions, as of 2015.
Samayal Samayal with Venkatesh Bhat is a 2014 Indian Tamil-language cooking show featuring chef Venkatesh Bhat cooking 100 of his top recipes, that home cooks and viewers can try. The program focuses on what have been described by Times of India as "exciting recipes, especially South Indian" cuisine .
The "duck's ass" style, with a pompadour. The style required that the hair be combed back around the sides of the head. [4] [5] [6] The teeth edge of a comb was then used to define a central parting running from the crown to the nape at the back of the head, resembling, to many, the rear end of a duck.