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A man can do what he wills but he cannot will what he wills; A mill cannot grind with the water that is past; A miss is as good as a mile; A new language is a new life (Persian proverb) [5] A penny saved is a penny earned; A picture is worth a thousand words; A rising tide lifts all boats; A rolling stone gathers no moss
Sliced bread is placed into the slots on the top of the toaster, the desired degree of toasting is set, and a lever is pushed down to expose the bread to the heated elements. The toast is popped up when it is ready. Bread toasted in a conventional toaster can "sweat" when it is served (i.e. water collects on the surface of the cooled toast).
The English word "lord" comes from the Anglo-Saxon hlāfweard, meaning "bread keeper." [70] Bread is sometimes referred to as "the staff of life", although this term can refer to other staple foods in different cultures: the Oxford English Dictionary defines it as "bread (or similar staple food)".
The proverb's meaning is similar to the phrases "you can't have it both ways" and "you can't have the best of both worlds." For those unfamiliar with it, the proverb may sound confusing due to the ambiguity of the word 'have', which can mean 'keep' or 'to have in one's possession', but which can also be used as a synonym for 'eat' (e.g. 'to ...
The word "biscuit" itself originates from the medieval Latin word biscoctus, meaning "twice-cooked". The modern Italian baked goods known as biscotti (also meaning "twice-cooked" in Italian) most closely resemble the Medieval Latin item and cooking technique. As the English language developed, different baked goods ended up sharing the same name.
Also consumed is a thick and chewy fried bread that is smothered in oil beforehand. The rghifa bread is a staple in the food of Morocco and consists of several layers of lightly cooked bread. In Egypt, bread is called aysh (aish merahrah or aish baladi) and the ancient proverb has it that "life without aysh is not life". The typical Egyptian ...
Ciabatta bread was introduced to the United Kingdom in 1985 by Marks & Spencer, then to the United States in 1987 by Orlando Bakery, a Cleveland firm. [4] [7] Three bakers from Italy went to Orlando Bakery to develop the product for mass production. They successfully introduced a fresh bread, and later a frozen version.
A bowl of biga. Biga is a type of pre-fermentation used in Italian baking.Many popular Italian breads, including ciabatta, are made using a biga. [1] Using a biga adds complexity to the bread's flavor [2] [3] and is often used in breads that need a light, open texture with holes.