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The Lindy effect (also known as Lindy's Law[1]) is a theorized phenomenon by which the future life expectancy of some non-perishable things, like a technology or an idea, is proportional to their current age. Thus, the Lindy effect proposes the longer a period something has survived to exist or be used in the present, the longer its remaining ...
Additions may include a chopstick rest or holder, a large water or wine glass, and a smaller glass for baijiu. Occasionally a small shallow dish is left for each diner, to hold a small amount of a condiment or sauce. At homes and low-end restaurants, napkins may consist of paper tissues or occasionally must be provided by the diner. High ...
Table d'hôte. Table manners. Table setting. v. t. e. Table manners are the rules of etiquette used while eating, which may also include the use of utensils. Different cultures observe different rules for table manners. Each family or group sets its own standards for how strictly these rules are to be followed.
Jack Bock, left, with the S.O.N.S. of Lake Erie, talks with Tony Pianta, Harbormaster for the Erie-Western Pennsylvania Port Authority, about a newly-opened fish cleaning station at Lampe Marina ...
Stuff snapper with salt and a rosemary sprig; rub the fish with oil, garlic, and dried rosemary; and sprinkle both sides with breadcrumbs plus more oil. Grill until golden and serve with lemon ...
Xylospongium. The xylospongium or tersorium, also known as a " sponge on a stick ", was a utensil found in ancient Roman latrines, consisting of a wooden stick (Greek: ξύλον, xylon) with a sea sponge (Greek: σπόγγος, spongos) fixed at one end. Academics disagree as to its exact use, about which the primary sources are vague.
Pouring fish stock on a stuffed fish. Basic stocks are usually named for the primary meat type. A distinction is usually made between fond blanc, or white stock, made by using raw bones and mirepoix, and fond brun, or brown stock, which gets its color by roasting the bones and mirepoix before boiling; the bones may also be coated in tomato paste before roasting.
t. e. Harae or harai (祓 or 祓い) is the general term for ritual purification in Shinto. Harae is one of four essential elements involved in a Shinto ceremony. [1] The purpose is the purification of pollution or sins (tsumi) and uncleanness (kegare). [2] These concepts include bad luck and disease as well as guilt in the English sense.