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Breadsticks, also known as grissini (sg.: grissino; Piedmontese: ghërsin, Piedmontese: [gəɾˈsiŋ]), are generally pencil -sized sticks of crisp, dry baked bread that originated in the Piedmont region of Italy. There is also a soft-baked breadstick version popular in North America.
Fry: See breadstick. Futures: Series of men's tour tennis tournaments which compose the ITF Men's Circuit, a tour two levels below the ATP Tour and one level below the ATP Challenger Tour. Players compete in Futures events (generally when ranked below world no. 300 or so) to garner enough ranking points to gain entry into Challenger events.
India. Indonesia. Sri Lanka. Bowl-shaped thin pancakes, made of fermented rice flour, shaped via cooking utensil, neutral taste, served usually with spicy condiment or curry, for breakfast or dinner. Apple bread. Wheat germ bread. Taiwan. Made from wheat germ and eggs, some with apple fillings.
Baguette. A baguette (/ bæˈɡɛt /; French: [baɡɛt] ⓘ) is a long, thin type of bread of French origin [3] that is commonly made from basic lean dough (the dough, not the shape, is defined by French law). [4] It is distinguishable by its length and crisp crust. A baguette has a diameter of about 5 to 6 cm (2– in) and a usual length of ...
Bagel (tennis) In tennis, a bagel is when the set ends with a score of 6–0. [1] An extremely rare type of bagel, where no point is lost, is called a golden set. Most bagel sets occur in the early rounds of tennis tournaments where the favorites play lower-ranked players, such as lucky losers or wild cards.
Youtiao. Youtiao (traditional Chinese: 油條; simplified Chinese: 油条; pinyin: Yóutiáo), known in Southern China as Yu Char Kway, is a long golden-brown deep-fried strip of wheat flour dough of Chinese origin and (by a variety of other names) also popular in other East and Southeast Asian cuisines. Conventionally, youtiao are lightly ...
Perhaps originally breadstick referred only to the pencil-sized crispy bread, but in common English-language parlance it indicates a much larger (perhaps 1-inch diameter) and softer variety of bread, commonly accompanying tomato-based Italian dishes.
Focaccia genovese (lit. ' Genoese focaccia'), marked by its finger-sized holes on its surface (ombrisalli in Genoese dialect), [11] is brushed or sprinkled with olive oil, coarse salt, and sometimes water before the final rise. [11][12] In Genoa, focaccia is eaten in the morning at breakfast or during the day.