Search results
Results from the WOW.Com Content Network
The Omelette de la mère Poulard (Omelette of Mother Poulard) is an omelette developed by Anne Boutiaut Poulard, also known as Mother Poulard, in the 19th century in Mont-Saint-Michel, France. It is served at La Mère Poulard , her restaurant there, and at many other restaurants on the small island.
In time, this innovation became quite beloved and, as such, was broadened from the original thirteen artworks to include many more, expanding as well to the corporate offices of Turmac in Amsterdam. The collection was named after the company’s production of Peter Stuyvesant cigarettes before its merger with liquor and cigarette company ...
Discover the latest breaking news in the U.S. and around the world — politics, weather, entertainment, lifestyle, finance, sports and much more.
An omelette (sometimes omelet in American English; see spelling differences) is a dish made from eggs, fried with butter or oil in a frying pan.It is a common practice for an omelette to include fillings such as chives, vegetables, mushrooms, meat (often ham or bacon), cheese, onions or some combination of the above.
AOL latest headlines, entertainment, sports, articles for business, health and world news.
Later variations on the dish include the addition of onions, bell peppers, or various spices, and deep frying the oysters before adding them to the omelette. According to the El Dorado County Museum, "No dish epitomizes California and its Gold Rush more than Hangtown Fry. It was created at a location central to the Gold Rush at the same time ...
Log in to your AOL account to access email, news, weather, and more.
In the KantÅ region, makiyakinabe is typically used with a thick wooden lid that is used to help flip the omelette. [9] In Japanese cuisine, makiyakinabe pans are used for making sweet or savory tamagoyaki, [10] sometimes called dashimaki tamago when dashi is used, [11] [a] or usuyaki tamago (thin, one-layer omelette). [14]