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Gollum is a monster [2] with a distinctive style of speech in J. R. R. Tolkien's fantasy world of Middle-earth. He was introduced in the 1937 fantasy novel The Hobbit, and became important in its sequel, The Lord of the Rings. Gollum was a Stoor Hobbit [T 1] [T 2] of the River-folk who lived near the Gladden Fields.
Mortadella Bologna PGI from Italy Mortadella with pistachios from Italy. Mortadella (Italian: [mortaˈdɛlla]) [1] is a large salume made of finely hashed or ground cured pork, which incorporates at least 15% small cubes of pork fat (principally the hard fat from the neck of the pig) from which the world renowned affordable comfort food ingredient Bologna sausage is derived from.
Smeagol is a genus of small air-breathing [2] sea slugs of the upper intertidal zone. [3] They are pulmonate gastropod mollusks related to land slugs and snails. Analysis of DNA sequences has shown that Smeagol belongs in the family Ellobiidae , and is therefore closely related to ellobiid snails.
Gollumjapyx smeagol is a species of dipluran, named after Gollum, a fictional character from J. R. R. Tolkien's legendarium. [1] It is the only species in the genus Gollumjapyx . It was first discovered in caves in the Spanish province of Castellón .
Some recipes use a bechamel sauce, mornay sauce or condensed cream soup. It is combined with or served over linguine, spaghetti, egg noodles, or other types of pasta, sometimes topped with breadcrumbs or cheese, and garnished with parsley or basil. [1] [2] The dish is named after the Italian opera star Luisa Tetrazzini. [3]
There are many legends regarding the origin of béchamel sauce. For example, it is widely repeated in Italy that the sauce has been created in Tuscany under the name "salsa colla" and brought to France with Catherine de Medici, but this is an invented story, [7] and archival research has shown that "in the list of service people who had dealt with Catherine de Medici, since her arrival in ...
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Brewis is a type of bread soup associated with the cuisine of Northern England. Originally a term for bread soaked in meat drippings, brewis came to be used for broths thickened with bread (or sometimes oatmeal). [12] A similar dish in the cuisine of New England was made by softening rye bread or Boston brown bread with milk and maple syrup. [13]