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Use a hand blender to purée the soup until very smooth, or transfer the soup to a countertop blender and carefully blend. Taste and season with salt. Stir together the remaining 2 tablespoons of ...
A soup thickened with Egusi, the culinary name for various types of seeds from gourd plants, like melon and squash. Ezogelin soup: Turkey: Chunky Savory soup made by red lentil, bulgur, onion, garlic, salt, olive oil, black pepper, hot pepper and peppermint Escudella: Spain Stew A traditional Catalan meat and vegetable stew and soup. Typically ...
The simplest example given by Thimbleby of a possible problem when using an immediate-execution calculator is 4 × (−5). As a written formula the value of this is −20 because the minus sign is intended to indicate a negative number, rather than a subtraction, and this is the way that it would be interpreted by a formula calculator.
Mulligatawny recipe from Charles Dickens's weekly magazine All The Year Round, 22 August 1868 (page 249) By the mid-1800s, Arthur Robert Kenney-Herbert (1840–1916), under the pen name Wyvern, wrote in his popular Culinary Jottings that "really well-made mulligatunny is ... a thing of the past."
Casio fx-77, a solar-powered digital calculator from the 1980s using a single-line LCD. A scientific calculator is an electronic calculator, either desktop or handheld, designed to perform calculations using basic (addition, subtraction, multiplication, division) and advanced (trigonometric, hyperbolic, etc.) mathematical operations and functions.
The recipe only requires a few basic ingredients: small red and white-skinned potatoes, garlic, olive oil, and fresh rosemary leaves. The potatoes looked gorgeous when they came out of the oven ...
In the second step, they were divided by 3. The final result, 4 / 3 , is an irreducible fraction because 4 and 3 have no common factors other than 1. The original fraction could have also been reduced in a single step by using the greatest common divisor of 90 and 120, which is 30. As 120 ÷ 30 = 4, and 90 ÷ 30 = 3, one gets
[3] A large amount of meat only yields a small amount of consommé; in some recipes, as much as 500 grams (1 lb 2 oz) of meat can go into a single 250-millilitre (9 imp fl oz; 8 + 1 ⁄ 2 US fl oz) serving. This low yield is part of what has traditionally given consommé its refined reputation as an expensive dish.