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Bagna càuda [1] (Piedmontese: [ˈbɑɲa ˈkɑʊ̯da]; lit. ' hot dip ' or ' hot gravy '), also spelled bagna caouda [2] in Alpes-Maritimes, is a hot dish made with garlic, anchovies, red wine, and extra virgin olive oil, typical of Lower Piedmont, a geographical region of Piedmont, Italy, [3] [4] and Provence, France.
Nam phrik type sauces are normally served on small saucers placed by the main dish as a condiment or dip for bland preparations, such as raw or boiled greens, fish, poultry and meats. Depending on the type, the region and the family that prepares it, nam phrik may vary in texture from a liquid to a paste to an almost dry, granular, or powdery ...
Blackening is a cooking technique used in the preparation of fish and other foods. Often associated with Cajun cuisine , this technique was invented and popularized by chef Paul Prudhomme . [ 1 ] The food is dipped in melted butter and then sprinkled with a mixture of herbs and spices , usually some combination of thyme , oregano , chili pepper ...
The fish oil is effectively a by-product of this process that proves to be a rich source of energy and fatty acids for fish, including the important long-chain omega-3 fatty acids EPA and DHA now linked to the health benefits associated with eating oily fish such as salmon and mackerel. Fish in general also are good sources of many vitamins and ...
Another dipping sauce tragically lost to time, Chicken Fry Sauce at Burger King earned its place as one of the most famous fast-food condiments of all time. Debuted around the time of Chicken ...
A dip or dip sauce is a common condiment for many types of food. Dips are used to add flavor or texture to a food, such as pita bread , dumplings , crackers , chopped raw vegetables , fruits , seafood , cubed pieces of meat and cheese , potato chips , tortilla chips , falafel , and sometimes even whole sandwiches in the case of jus .
People in the north of Vietnam tend to use nước mắm pha, as cooked by using the above recipes, but add broth made from pork loin and penaeid shrimp (tôm he).In the central section of the country, people like using a less dilute form of nước mắm pha that has the same proportions of fish sauce, lime, and sugar as the recipe above, but less water, and with fresh chili.
Live fish food include earthworms, sludge worms, water fleas, bloodworms, and feeder fish. Food for larvae and young fish include infusoria (Protozoa and other microorganisms), newly hatched brine shrimp and microworms. These are the most preferred type of food for fish, but are difficult to get and can be quite expensive.