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Jellied eels is a traditional English dish that originated in the 18th century, primarily in the East End of London. The dish consists of chopped eels boiled in a spiced stock that is allowed to cool and set, forming a jelly.
Freshwater eels and marine eels (anago, conger eel) are commonly used in Japanese cuisine; foods such as unadon and unajuu are popular but expensive. Eels are also very popular in Chinese cuisine and are prepared in many different ways. Hong Kong eel prices have often reached 1000 HKD per kilogram and once exceeded 5000 HKD per kilogram.
Often accompanied with jellied eels, the dish has been popularised as "a Cockney classic". It typically consists of a minced beef pie, mashed potato, and a parsley sauce known as liquor. Pie, mash and eel shops have been in London since the 19th century, and are still common in East and South London, and in many parts of Kent and Essex.
A leptocephalus (meaning "slim head" [1]) is the flat and transparent larva of the eel, marine eels, and other members of the superorder Elopomorpha. This is one of the most diverse groups of teleosts, containing 801 species in 4 orders, 24 families, and 156 genera. This group is thought to have arisen in the Cretaceous period over 140 million ...
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Eels and elvers, and sipunculid worms, are a delicacy in Xiamen, China, as are jellied eels in the East End of London, where they are eaten with mashed potatoes. British cuisine has a rich tradition of potted meats. Meat off-cuts were, until the 1950s, preserved in aspic, a gel made from gelatin and clarified meat broth. Another form of ...
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Plateau de fruits de mer (French 'seafood platter') is a seafood dish of raw and cooked shellfish served cold on a platter, usually on a bed of ice. Seafood on a platter. This is a list of notable seafood dishes.