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Pâté chinois (pronounced [pɑte ʃinwa]) ('Chinese pie') is a French Canadian dish similar to the English shepherd's pie or French hachis Parmentier. It is a traditional recipe in Québécois cuisine .
Both the Dictionnaire de l'Académie française and the Oxford English Dictionary (OED) date the term back to the 12th century. The former gives the original meaning as a "culinary preparation consisting of minced meat or fish surrounded by dough and baked in the oven"; [1] the OED's definition is "a pie or pastry usually filled with finely minced meat, fish, vegetables, etc." [2] The French ...
In Cambodian cuisine, num pang (Khmer: នំបុ័ង [num paŋ]; from French: pain – "bread") is a short baguette with thin, crisp crust and soft, airy texture. It is often split lengthwise and filled with savory ingredients like a submarine sandwich and served as a meal, called num pang sach (នំបុ័ងសាច់ [num paŋ sac]; "bread with meats").
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Georges Auguste Escoffier was a French chef, restaurateur, and culinary writer who popularized and updated traditional French cooking methods. Georges Auguste Escoffier is commonly acknowledged as the central figure to the modernization of haute cuisine and organizing what would become the national cuisine of France. His influence began with ...
2. KFC Chicken. The "original recipe" of 11 herbs and spices used to make Colonel Sanders' world-famous fried chicken is still closely guarded, but home cooks have found ways of duplicating the ...
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Pâté chaud (French: [pate ʃo]), "hot pastry pie"), also known as patê sô, is a Vietnamese savory puff pastry. [1] The pastry is made of a light layered and flaky exterior with a meat filling. Traditionally, the filling consists of ground pork, but chicken and beef are also now commonly used.