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Étouffée or etouffee (French:, English: / ˌ eɪ t uː ˈ f eɪ / AY-too-FAY) is a dish found in both Cajun and Creole cuisine typically served with shellfish over rice.The dish employs a technique known as smothering, a popular method of cooking in the Cajun and Creole areas of south Louisiana. Étouffée is most popular in New Orleans and in the Acadiana region as well as the coastal ...
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Starbucks brings back condiment bar, free refills for some drinks. News. News. NBC Universal. Deaths from Los Angeles-area wildfires rise to 29. News. CNN.
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The navaja is a traditional Spanish folding-blade fighting and utility knife. [1] One of the oldest folding knife patterns still in production, the first true navajas originated in the Andalusian region of southern Spain. [1] In Spain, the term navaja is often used to generally describe all folding-blade knives. [2] [3]
As a fighting knife, the facón is the main article of combat in an indigenous style of knife fighting known as esgrima criolla ("Creole fencing") [3] When used in this context, one hand holds the knife, and a poncho or coat is wrapped about the opposite arm to absorb cuts and stabs in a manner reminiscent of traditional Andalusian knife ...
A modern laguiole folding knife of classic form with the blade open; the wooden grip scale shows the typical cross made of metal pins An early twentieth-century laguiole knife with a corkscrew, the carved ivory handle in the form of a nude woman The 'bee' or 'fly' on the end of the backspring of laguiole knives Modern Laguiole knife, with a corkscrew
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