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The Sims is a series of life simulation video games developed by Maxis and published by Electronic Arts.The franchise has sold nearly 200 million copies worldwide, and is one of the best-selling video game series of all time.
A plain stir-fry using garlic is known as 蒜炒, suànchǎo. [4] Dry stir-fry or Dry wok stir-fry: 煸炒: biānchǎo: To stir-fry a combination of protein and vegetable ingredients (with a small amount of liquid) [5] Moist stir-fry: 滑炒: huáchǎo: To stir-fry a combination of protein and vegetable ingredients (with a gravy-like sauce) [6]
The relatively narrow mouth of the beanpot minimizes evaporation and heat loss, while the deep, wide, thick-walled body of the pot facilitates long, slow cooking times. They are typically glazed both inside and out, and so cannot be used for clay pot cooking. Biscuit press: Cookie press: A device for making pressed cookies such as spritzgebäck.
1/4 teaspoon kosher salt. 4 cups coconut milk. 1 cup granulated sugar. Pinch cardamom. Ground cinnamon. Method. Combine the water, rice, cinnamon sticks, and salt in a large pot over medium-high heat.
Old Scots spurtell is recorded from 1528. The Northern English dialect had a word spartle that meant "stirrer". The modern West Germanic and North Germanic languages, as well as Middle English, also have spurtle cognates that refer to a flat-bladed tool or utensil – so more akin to the couthie spurtle (see below) in shape.
[4] Many ancient Greek recipes are known. Mithaecus's cookbook was an early one, but most of it has been lost; Athenaeus quotes one short recipe in his Deipnosophistae. Athenaeus mentions many other cookbooks, all of them lost. [5] Roman recipes are known starting in the 2nd century BCE with Cato the Elder's De Agri Cultura.
The word pot-bouille is a 19th-century French slang term for a large cooking pot or cauldron used for preparing stews and casseroles and also the foods prepared in it. The title is intended to convey a sense of disparate ingredients, the various inhabitants of the building mixed together, to create a potent and heady mix like a strong stew.
The first record on tteokbokki appears in Siuijeonseo, a 19th-century cookbook, where the dish was listed using the archaic spelling steokbokgi (ᄯᅥᆨ복기). [4] According to the book, tteokbokki was known by various names including tteok jjim (steamed rice cakes), tteok-japchae (stir-fried rice cakes), and tteok-jeongol (rice cakes