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Advent and Christmas come with many different traditions, including those of the culinary variety. Here's a look at three different food customs from around the world.
Rice crackers, assorted varieties. A rice cracker is an East Asian cracker made from bleached or unbleached rice flour. Many regional varieties exist, though most are fried or baked and puffed and/or brushed with soy sauce or vinegar to create a smooth texture. Some may also be wrapped in seaweed.
2. Hoppin’ John. Southerners are usually eating Hoppin’ John (a simmery mix of black-eyed peas and rice) on New Year's Day. Like most “vegetable” recipes from around this area, it contains ...
Corn Casserole. Also a holiday casserole staple in the South, corn casserole is packed with sweet corn, balanced by a pinch of paprika and herby chives, and has an insanely tender and custardy ...
Supersweet or shrunken-2 types have four to ten times the sugar content of normal sugar (su) types and with proper handling is able to be stored for up to 10 days. [17] Less hardy than even se types, requiring higher germination temperatures, precise planting depth and isolation from all other corn pollen for optimum results.
In American English, the name "cracker" usually refers to savory or salty flat biscuits, whereas the term "cookie" is used for sweet items.Crackers are also generally made differently: crackers are made by layering dough, while cookies, besides the addition of sugar, usually use a chemical leavening agent, may contain eggs, and in other ways are made more like a cake. [5]
2. Roasted Brussels Sprouts With Pomegranates. For a healthy twist on classic Christmas dishes like green bean casserole or potatoes au gratin, try roasted Brussels sprouts.
Sweet corn is picked when still immature (the milk stage) and prepared and eaten as a vegetable, unlike field corn, which is harvested when the kernels are dry and mature (dent stage). [2] Since the process of maturation involves converting sugar to starch, sweet corn stores poorly and must be eaten fresh, canned, or frozen, before the kernels ...
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