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A fish steak, alternatively known as a fish cutlet, is a cut of food fish which is perpendicular to the spine and can either include the bones or as boneless meat. [1] Fish steaks can be contrasted with fish fillets, which are cut parallel to either side of the spine and do not include any large bones. Fish steaks can be made with the skin on ...
A fisherman returned from his daily work at sea and accidentally dropped his catch into a large pot of pickled broth his wife was cooking. This is how "Suan Cai Yu" was discovered and created thereafter. By the early 1990s, sauerkraut fish gained popularity in restaurants of all sizes, becoming one of the pioneers of Chongqing cuisine. [1]
Fillet of iridescent shark. A fish fillet, from the French word filet (pronounced [filɛ]) meaning a thread or strip, [1] is the flesh of a fish which has been cut or sliced away from the bone by cutting lengthwise along one side of the fish parallel to the backbone. In preparation for filleting, any scales on the fish should be removed.
Cutlet. Cutlet (derived from French côtelette, côte, "rib" [1][2]) refers to: a thin slice of meat from the leg or ribs of mutton, veal, [2] pork, or chicken. a dish made of such slice, often breaded (also known in various languages as a cotoletta, Kotelett, kotlet or kotleta) a croquette or cutlet-shaped patty made of ground meat.
Alexis Soyer. Alexis Benoît[n 1] Soyer (French pronunciation: [alɛksi swaje] 4 February 1810 – 5 August 1858) was a French chef, philanthropist, writer and inventor who made his reputation in Victorian England. Born in north-east France, Soyer trained as a chef in Paris, and quickly built a career that was brought to a halt by the July ...
Granny Smith – Granny Smith is an apple originating in Australia from 1868 from a chance seedling propagated by Marie Ana (Granny) Smith, hence the apple is named after her. Earl Grey tea – Charles Grey, 2nd Earl Grey, Viscount Howick, and British Prime Minister 1830–1834. James Grieve apple – an old variety of apple.
Haddon Salt, born October 18, 1928, in Stanfree, Derbyshire, England, emigrated with his wife and three children to California in 1964 with US$10,000. [5] " I decided to bring the business here because all the tourists told me if they had fish and chips in America like I cooked them, I'd have a great business". [6]
A Pozharsky cutlet (Russian: пожарская котлета, pozharskaya kotleta, plural: пожарские котлеты, pozharskie kotlety; also spelled Pojarski) is a breaded ground chicken or veal patty that is typical of Russian cuisine. [1][2][3] A distinct feature of this cutlet is adding butter to minced meat, which results in an ...