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Milk Toast
Milk toast is a breakfast dish consisting of toasted bread in warm milk, typically with sugar and butter."An Alphabet For Gourmets" by Mary Francis Kennedy Fisher, MacMillan Salt, pepper, paprika, cinnamon, cocoa, raisins or other ingredients may be added."A Stew or a story: an assortment of short works by M.F.K. Fisher" by Joan Reardon, Mary Frances Kennedy Fisher, Counterpoint Press, Originally in ''Bon Appetit'', 1978. In the New England region of the United States, milk toast refers to toast that has been dipped in a milk-based white sauce. Milk toast was a popular food throughout the late 19th and early 20th centuries, especially for young children and for the convalescent, for whom the dish was thought to be soothing and easy to digest. Although not as popular in the 2000s, milk toast is still considered a comfort food. The food writer M. F. K. Fisher (1908–1992) called milk toast a "warm, mild, soothing thing, full of innocent strength", and wrote, of eating milk ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Milquetoast (other)
Caspar Milquetoast was a popular American cartoon character created by H. T. Webster. The term “milquetoast” has since come to be used for a meek or timid person. Milquetoast may also refer to: *Dr. Milquetoast, a character in " The Pacifist", by Arthur C. Clarke * "Milquetoast" (song), a 1994 song from Helmet's album ''Betty'' *Milquetoast the Cockroach, one of the minor characters in ''Bloom County'' *Milquetoast, a class available in the video game ''Bloodborne is a 2015 action role-playing game developed by FromSoftware and published by Sony Computer Entertainment for the PlayStation 4. ''Bloodborne'' follows the player's character, a Hunter, through the decrepit Gothic, Victorian-era–inspired cit ...'' See also *Milk toast, a dish consisting of buttered toast in milk {{disambig ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Popara
Popara ( Cyrillic: ''попара'', gr, παπάρα, ''papara'', tr, papara) is a dish made with bread. Typically the bread is old and has a thick crust, and is soaked in either hot tea, milk or water. Sugar, honey, butter, and cheese are often added. It is mostly made in Bulgaria, Greece, Serbia, Bosnia and Herzegovina, North Macedonia, Turkey and Montenegro. See also * Tirit * Tyurya Tyurya, sometimes known as murtsovka, is a traditional bread soup in the Russian cuisine, sometimes considered a variant of okroshka. It consists of chunks of bread, often stale or semi-stale, or dried/baked into ''sukhari'' biscuits/hardtac ... References Bosnia and Herzegovina cuisine Bulgarian cuisine Greek cuisine Macedonian cuisine Montenegrin cuisine Serbian cuisine Turkish cuisine {{Turkey-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Bread Dishes
This is a list of bread dishes and foods, which use bread as a primary ingredient. Bread is a staple food prepared from a dough of flour and water, usually by baking. Throughout recorded history it has been popular around the world and is one of the oldest artificial foods, having been of importance since the dawn of agriculture. Bread dishes * * * * * * Bread bowl * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Bread salads * Cappon magro * Dakos * Fattoush * Panzanella Bread soups Bread soup is a simple soup that mainly consists of stale bread in a meat or vegetable broth. * * * * * * * * Jeon Jeon refers to many pancake-like dishes in Korean cuisine. * * * * * * * File:Korean pancake-Bindaetteok-04.jpg, Bindaetteok File:Korean pancake-Jindallae hwajeon-03.jpg, Hwajeon File:Korean pancake-Haemul pajeon-03.jpg, Pajeon Pancakes Paratha Paratha is a flatbread that originate ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bread And Butter Pudding
Bread and butter pudding is a traditional bread pudding in British cuisine. Slices of buttered bread scattered with raisins are layered in an oven dish, covered with an egg custard mixture seasoned with nutmeg, vanilla, or other spices, then baked. Variations In addition to being baked with custard, the pudding may be served with additional custard or cream. Sometimes raspberry, strawberry, blackberry or mixed fruit jam, marmalade, or other sweet preserves will be spread upon the bread, along with the butter. Other modern variations include scattering fresh grapes between the layers of bread, melting apples into the egg-milk mixture, and using unusual types of breads, such as brioche, to make it. Lemon or orange peel will add a characteristic flavour. It is traditional to use stale bread. History The earliest bread and butter puddings were called ''whitepot'' and used either bone marrow or butter. Whitepots could also be made using rice instead of bread, giving rise to the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Croque-monsieur
A ''croque monsieur'' () is a hot sandwich made with ham and cheese. The name comes from the French words ''croque'' ("crunch") and ''monsieur'' ("mister"). History The dish originated in French cafés and bars as a quick snack. In the early 1900s, bistro owner Michel Lunarca popularized the croque-monsieur. Preparation A ''croque monsieur'' is traditionally made with baked or boiled ham and sliced cheese between slices of ''pain de mie'', topped with grated cheese and slightly salted and peppered, and then baked in an oven or fried in a frying pan. The bread may optionally be browned by grilling after being dipped in beaten egg. Traditionally, Gruyère is used, but sometimes Comté or Emmental cheese as well. Some brasseries also add béchamel sauce. ''Croque monsieur'' may be baked or fried so that the cheese topping melts and forms a crust. Variations A croque monsieur served with a poached or lightly fried egg on top is known as a ''croque madame'' (or, in parts ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Raisin Bread
Raisin bread (also known as fruit toast in New Zealand) is a type of bread made with raisins and flavored with cinnamon. It is "usually a white flour or egg dough bread". Aside from white flour, raisin bread is also made with other flours, such as all-purpose flour, oat flour, or whole wheat flour. Some recipes include honey, brown sugar, eggs, or butter. Variations of the recipe include the addition of walnuts, hazelnuts, pecans or, for a dessert, rum or whisky. Raisin bread is eaten in many different forms, including being served toasted for breakfast ("raisin toast") or made into sandwiches. Some restaurants serve raisin bread with their cheeseboards. History Its invention has been popularly incorrectly attributed to Henry David Thoreau in Concord, Massachusetts lore, as there have been published recipes for bread with raisins since 1671. Since the 15th century, breads made with raisins were made in Europe. In Germany stollen was a Christmas bread. Kulich was an Easter brea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Trencher (tableware)
A trencher (from Old French ''tranchier'' 'to cut') is a type of tableware, commonly used in medieval cuisine. A trencher was originally a flat round of (usually stale) bread used as a plate, upon which the food could be placed to eat. At the end of the meal, the trencher could be eaten with sauce, but could also be given as alms to the poor. Later the trencher evolved into a small plate of metal or wood, typically circular and completely flat, without the lip or raised edge of a plate. Trenchers of this type are still used, typically for serving food that does not involve liquid; for example, the cheeseboard. In language An individual salt dish or squat open salt cellar placed near a trencher was called a "trencher salt". A "trencherman" is a person devoted to eating and drinking, often to excess; one with a hearty appetite, a gourmand. A secondary use, generally archaic, is one who frequents another's table, in essence a pilferer of another's food. A "trencher-fed pack" is a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Caspar Milquetoast
Caspar Milquetoast is a comic strip character created by H. T. Webster for his cartoon series ''The Timid Soul''. Webster described Caspar Milquetoast as "the man who speaks softly and gets hit with a big stick". The character's name is derived from a bland and fairly inoffensive food, milk toast, which, light and easy to digest, is an appropriate food for someone with a weak or "nervous" stomach. History In 1912, Webster drew a daily panel for the ''New-York Tribune'', under a variety of titles—''Our Boyhood Ambitions'', ''Life's Darkest Moment'', ''The Unseen Audience''. In 1924, Webster moved to the ''New York World'' and soon after added ''The Timid Soul'' featuring the wimpy Caspar Milquetoast. Milquetoast developed out of the design of another character, Egbert Smear, or ''The Man in the Brown Derby''. The character was said to have ushered in a new era of timidity in comics. In 1927, Webster trained himself to draw left-handed in three months after a severe case o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Comic Strip
A comic strip is a sequence of drawings, often cartoons, arranged in interrelated panels to display brief humor or form a narrative, often serialized, with text in balloons and captions. Traditionally, throughout the 20th and into the 21st century, these have been published in newspapers and magazines, with daily horizontal strips printed in black-and-white in newspapers, while Sunday papers offered longer sequences in special color comics sections. With the advent of the internet, online comic strips began to appear as webcomics. Strips are written and drawn by a comics artist, known as a cartoonist. As the word "comic" implies, strips are frequently humorous. Examples of these gag-a-day strips are '' Blondie'', ''Bringing Up Father'', ''Marmaduke'', and ''Pearls Before Swine''. In the late 1920s, comic strips expanded from their mirthful origins to feature adventure stories, as seen in ''Popeye'', ''Captain Easy'', ''Buck Rogers'', ''Tarzan'', and ''Terry and the Pira ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Filmjölk
(), also known as , is a traditional fermented milk product from Sweden, and a common dairy product within the Nordic countries. It is made by fermenting cow's milk with a variety of bacteria from the species ''Lactococcus lactis'' and ''Leuconostoc mesenteroides''. The bacteria metabolize lactose, the sugar naturally found in milk, into lactic acid, which means people who are lactose intolerant can tolerate it better than other dairy products. The acid gives a sour taste and causes proteins in the milk, mainly casein, to coagulate, thus thickening the final product. The bacteria also produce a limited amount of diacetyl, a compound with a buttery flavor, which gives its characteristic taste. has a mild and slightly acidic taste. It has a shelf-life of around 10–14 days at refrigeration temperature. Overview In the Nordic countries, is often eaten with breakfast cereal, muesli or crushed crisp bread on top. Some people add sugar, jam, apple sauce, cinnamon, ginger, frui ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tunnbröd
Tunnbröd (; literally "thinbread") is the Sweden, Swedish version of flatbread and properly belongs to northern Swedish cuisine where housewives share a common bakery to produce it. Tunnbröd can be soft or crisp, and comes in many variants depending on choice of grain, leavening agent (or lack thereof) and rolling pin. The dough is made from any combination of wheat, barley, oat and rye; the leavening agent can be both yeast and ammonium carbonate. Soft tunnbröd is commonly used like a crêpe or tortilla as a wrap for other food. A popular fast food dish is soft tunnbröd rolled around mashed potatoes, a hot dog, vegetables, ketchup, mustard and Shrimp and prawn as food, shrimp salad, known as tunnbröd roll (''tunnbrödsrulle''). Another traditional old Swedish method of eating soft tunnbröd is burrito-style, combined with mashed potatoes and roasted herring. Traditionally, tunnbröd is eaten with fermented herring (''surströmming'') and as dip in the pot (''dopp i gryta ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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