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The dough mixture is used to fill an 'idiyappam' press or a sieve and the thin vermicelli-style noodles are pressed out onto banana leaves. The filling ( Pol Pani ) is a mix of grated coconut with moong dal and jaggery syrup, which is then placed inside the rice flour noodles in the shape of a half moon, then wrapped in banana leaves and ...
Vermicelli with a lemon-pecorino fonduta with fennel fronds and bottarga. In 14th-century Italy, long pasta shapes had varying local names. Barnabas de Reatinis of Reggio notes in his Compendium de naturis et proprietatibus alimentorum (1338) that the Tuscan vermicelli are called orati in Bologna, minutelli in Venice, fermentini in Reggio, and pancardelle in Mantua.
A long, thin, cylindrical pasta of Italian origin, made of semolina or flour and water. [38] Spaghettini and spaghettoni are slightly thinner or thicker, respectively. [39] "Little strings". [4] Spaghetti is the plural form of the Italian word spaghetto, which is a diminutive of spago, meaning "thin string" or "twine". [38]
A fried thin dough made of flour and a large number of eggs. A traditional Sephardic Jewish pastry, fazuelos are the usually eaten during the Purim holiday. In Italy, fazuelos are called orecchie di Ammon meaning "Haman's ears" in reference to Haman, the villain of the Purim story.
A thin form of rice noodles (rice vermicelli). Pulut: Nationwide Rice dumpling or rice cake It is made from sticky rice. Ketupat: Nationwide Rice dumpling or rice cake It is made from rice packed inside a diamond-shaped container of woven palm leaf pouch. Kway teow: Nationwide Rice noodles A type of noodle made from rice with sprawl-shaped. Lemang
Bún – thin white round noodles (often called rice vermicelli) steamed in leaves; Mì – egg or wheat flour noodles; Bánh đa – red noodles used in Bánh đa cua; Bánh tằm – thick, short rice noodles; Bánh hỏi – very thin rice vermicelli made into sheets; Bánh cuốn and Bánh ướt – sheets of broad rice noodles
Plus those square beef patties are always gray, dry, and falling apart. The novelty of this burger has long worn off. For more smart fast-food stories, please sign up for our free newsletters .
"Le Big Matt Burger" – thin gourmet beef patties sprinkled with salt and grilled on a flattop, stacked, topped with white American cheese slices, mizuna, and pickles, slathered with house special ‘Sammy Sauce’ (made with Indonesian sambal and aioli), on a butter-toasted pretzel bun. The Bang Candy Company: Nashville, Tennessee