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The pistolet (literally "little pistol") is a typical Belgian variety of bread consisting of a small and round bread roll. [1] The crust is usually hard and crispy, while the inside of the roll is soft. To make the bread roll, the dough must rise for 12 hours, and is also
A pistolette is either of two bread-based dishes in Louisiana cuisine. One is a fried bread roll, that can also be stuffed, in the Cajun areas around Lafayette and Lake Charles . The other is a type of submarine shaped bread about half the size of a baguette that is popular in New Orleans for Vietnamese bánh mì and other sandwiches. [ 1 ]
A bread roll that was invented at the Parker House Hotel in Boston during the 1870s. [90] It may be served as a side dish. Pistolette: South Louisiana A pistolette is either of two bread-based dishes in Louisiana cuisine. One is a stuffed and fried bread roll (sometimes called stuffed pistolettes) in the Cajun areas around Lafayette.
Bread rolls in a basket. This is a list of bread rolls and buns. A bread roll is a small, often round loaf of bread served as a meal accompaniment (eaten plain or with butter). A roll can be served and eaten whole or cut transversely and dressed with filling between the two halves.
Pistolette: United States (Louisiana Creole) Stuffed and fried bread roll (sometimes called stuffed pistolettes) in the Cajun areas around Lafayette. This also refers to a type of submarine-shaped bread about half the size of a baguette that is popular in New Orleans for Vietnamese bánh mì and other sandwiches. [32] Pit beef
In Fife, a cabin biscuit or cabin roll (/ ˈ k eɪ. b ɪ n / or / ˈ k æ. b ɪ n /) is a local variant. Originating in Buckhaven, extra sugar was added to extend the life of the roll, for use by crews on fishing boats. They bear distinctive prick marks on top. [6] [7] [8] It is a bread roll and not similar to a biscuit in the conventional ...
The tables below include tabular lists for selected basic foods, compiled from United States Dept. of Agriculture sources.Included for each food is its weight in grams, its calories, and (also in grams,) the amount of protein, carbohydrates, dietary fiber, fat, and saturated fat. [1]
The Kaiser roll (German: Kaiserbrötchen [ˈkaɪzɐˌbʁøːtçn̩] ⓘ; "Emperor roll"; Slovene: kajzerica; Polish: kajzerka; Hungarian: császárzsemle), also called a Vienna roll (Wiener Kaisersemmel), a hard roll or, if made by hand, also Handsemmel, is a typically round bread roll, originally from Austria.