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Une cocotte by Bertall from The comedy of our time: studies in pencil and pen, Plon, Paris, vol. 2, 1875. Cocottes (or coquettes) were high class prostitutes in France during the Second Empire and the Belle Époque. [1] They were also known as demimondaines and grandes horizontales. [2]
A couscoussier (Arabic: كسكاس, romanized: kiskās) is a traditional double-chambered food steamer used in North African and Berber cuisine (particularly, the cuisines of Libya, Tunisia, Algeria and Morocco) to cook couscous. [1] This container is composed of: from a lower part, the pot, usually containing water, vegetables, red or white meats.
A kiskas (French: couscoussier), a traditional steamer for couscous. In modern times, couscous production is largely mechanized, and the product is sold worldwide. This couscous can be sauteed before it is cooked in water or another liquid. [29] Properly cooked couscous is light and fluffy, not gummy or gritty.
Algerian couscous, (Arabic: كُسْكُس, romanized: kuskus) – sometimes called kusksi, kseksu, or seksu, is a North African dish that typically consists of semolina granules.
Cocotte may refer to: French oven, cocotte in French; Œufs cocotte, French term for shirred eggs; Montagne Cocotte, mountain in Mauritius; Cocotte (prostitute), a type of French prostitute; Cocotte en papier paper fortune teller
The challenge is generally given as eating six saltines in a single minute, although the target is sometimes set at five or seven. [3] [4] Most people are able to eat at least two saltines without water, although patients affected by Sjögren's syndrome lack the saliva necessary for even this many. Doctors may use this test, the "cracker test ...
Minute to Win It is an international game show franchise where contestants take part in a series of 60-second challenges that use objects that are commonly available around the house. The first version of Minute to Win It to air was the American primetime game show, which premiered on NBC on March 14, 2010, and ran till 2011 with host Guy Fieri .
In case one wonders why France is the exception: it's been known there since the 16th century, France was fully exposed to it when Algeria became part of France, it's widely consumed there (not just by the Maghrebis and the Pied-Noir), the word Couscoussier is French and so is the word Couscous, etc. M.Bitton 13:58, 5 January 2022 (UTC)