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Esterhazy Flour Mill - 1904 wood-frame construction flour mill in Saskatchewan; Flour Mill; Krause Milling Co. - 1929 grain elevator and flour mill site in Radway, Alberta. Ritchie Mill - oldest surviving flour mill in the province of Alberta. Watson's Mill - is a historic gristmill in Manotick, Ontario, Canada.
Watson's Mill is an historic flour and gristmill in Manotick, Ontario, Canada. It is the only working museum in the Ottawa area and one of the very few operating industrial grist mills in North America. Watson's Mill still sells stone-ground whole wheat flour which is made on site. The mill is also well known for its ghost Annabelle. The legend ...
Acid seasonings – plain vinegar (sodium acetate), or same aromatized with tarragon; verjuice, lemon and orange juices. Hot seasonings – peppercorns, ground or coarsely chopped pepper, or mignonette pepper; paprika, curry, cayenne, and mixed pepper spices. Spice seasonings – made by using essential oils like paprika, clove oil, etc.
This is a list of culinary herbs and spices. Specifically these are food or drink additives of mostly botanical origin used in nutritionally insignificant quantities for flavoring or coloring . This list does not contain fictional plants such as aglaophotis , or recreational drugs such as tobacco .
The company was originated in 1883 as Canada Railway News Company that sold newspapers, magazines and confectioneries before moving to the restaurant business. The present company dates to 1961, as Canada Railway News Co. merged with Aero Caterers Limited , founded in 1941 as an airline catering service, to form Cara Operations Limited and the ...
French's is an American brand of prepared mustards, condiments, fried onions, and other food items, best known for their popular yellow mustard.Created by Robert Timothy French, French's "Cream Salad Brand" mustard debuted to the world at the 1904 St. Louis World's Fair.
A living tradition, such as cooking, is always subject to variation and re-creation. For example, in his memoirs, the late Pierre Franey, former chef at Le Pavillon and long-time New York Times columnist, vividly recalled his trepidation when as a teenaged apprentice chef, he was ordered to prepare a simple "omelette aux fines herbes—three eggs, chervil, parsley, tarragon, chives—the first ...
Canada is considered one of the top whisky-producing countries, and is most renowned for rye whisky. [143] Regulation states that Canadian whisky must age for a minimum of three years and be kept in oak barrels. [143] Canada houses about thirty whisky distilleries across the country, and produces 54.2 million liters. [144]