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The Official Stardew Valley Cookbook consists of 74 recipes from Stardew Valley, and these selections are divided into seasons. [1] Based on in-game food, the book offers options ranging from farmed foods to foraged mushrooms, berries, and fresh fish. [2]
An artistic depiction of a shoggoth, an influential slime monster created by H. P. Lovecraft. According to Steven Shaviro, slime creatures in fiction often take the form of either a unicellular organism or a superorganism, "both of which cannot grasp its complex nature." Additionally, slimes lack the differentiation of organs and tissues that ...
This ham and cheese recipe features eggs, potatoes, ham, cheese, and chives, baked until lightly golden on top and sprinkled with even more chopped chives. Get Ree's Ham and Cheese Frittata recipe ...
Denver omelette – an omelette filled with diced ham, onions, and green bell peppers. [5] Denver sandwich – consists of ham, onions, green bell pepper, and scrambled eggs. Additional ingredients are sometimes used. Francesinha – a Portuguese sandwich prepared using wet-cured ham, linguiça, sausage, steak or roast meat and covered with ...
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Fructification of a slime mold The false puffball slime mold in its aethalioid jelly phase. Myxarium nucleatum, a clear, gelatinous fungus that grows on decaying wood. Observations made of star jelly in Scotland support the theory that one origin of star jelly is spawn jelly from frogs or toads, which has been vomited up by amphibian-eating ...
The more-oxidized tea—such as red or oolong tea—are made from more mature leaves. For example, the Anxi Tieguanyin (grown in the tea region of Anxi in Fujian), is made from one bud with two to four leaves. Not all high grade green tea is made from tender tea shoots. The highly regarded green tea Lu An Gua Pian is made from more matured leaves.
The William Underwood Company, founded in 1822, was an American food company best known for its flagship product Underwood Deviled Ham, a canned meat spread.The company had a key role in time-temperature research done at the Massachusetts Institute of Technology (MIT) from 1895 to 1896, which led to the development of food science and food technology as a profession.