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The inside of a gougère. A gougère (French:), in French cuisine, is a baked savory choux pastry made of choux dough mixed with cheese.There are many variants. The cheese is commonly grated Gruyère, Comté, or Emmentaler, [1] [2] but there are many variants using other cheeses or other ingredients.
As a consequence, its pronunciation was strongly influenced by the vernacular of individual Jewish communities. With the revival of Hebrew as a native language, and especially with the establishment of Israel, the pronunciation of the modern language rapidly coalesced. The two main accents of modern Hebrew are Oriental and Non-Oriental. [2]
Forvo.com (/ ˈ f ɔːr v oʊ / ⓘ FOR-voh) is a website that allows access to, and playback of, pronunciation sound clips in many different languages in an attempt to facilitate the learning of languages.
You know this if you remember trying to say "Sault Ste. Marie" for the first time. Or the time you got laughed at when you pronounced Charlotte like the North Carolina city or Milan the way it looks.
Preheat the oven to 400°F. Line 2 baking sheets with parchment paper. In a medium saucepan, heat 1/2 cup of water, butter, milk, and salt over medium heat until the mixture comes to a boil ...
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Bierock is a yeast dough pastry pocket sandwich with savory filling, [1] originating in Eastern Europe. [2] [3] [4]The dish is common among the Volga German community in the United States and Argentina.
Apparently you can't read either: the quotes from the sources use 'traditional' twice; you're also wrong about usage: when older sourcs say gruyere, etc, they really mean just that; it's modern usage that uses such names (as well as the term gougere) more losely or analogically, for indeed today people may use anything and call it gougere, but ...