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St. Louis Cuisine
St. Louis cuisine is the culinary culture of the Greater St. Louis area, which comprises and completely surrounds the independent city of St. Louis (its principal city) and includes parts of both the U.S. states of Missouri and Illinois. History and composition An independent city and a major U.S. port in the state of Missouri, St. Louis dates to an early French settlement in 1764. Built along the western bank of the Mississippi river, which marks the border of Missouri with Illinois, it was founded by French fur traders and Pierre Laclède and Auguste Chouteau, and named after the medieval French King, Louis IX. Spain took control of the region after defeating France in the Seven Years' War in 1764. France regained control in 1800, but sold it to the United States three years later in the Louisiana Purchase. St. Louis grew quickly in the 19th century, becoming America's fourth-largest city by 1904, when it hosted the Louisiana Purchase Exposition and the Summer Olympics. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Toasted Ravioli
Toast most commonly refers to: * Toast (food), bread browned with dry heat * Toast (honor), a ritual in which a drink is taken Toast may also refer to: Places * Toast, North Carolina, a census-designated place in the United States Books * ''Toast'' (play), a 1999 play by Richard Bean * ''Toast'', a memoir by Nigel Slater * ''A Toast'' (anthem) ("Zdravljica"), a poem by France Prešeren and the Slovenian national anthem * "A Toast", the title recorded in law for the North Carolina State Toast * '' Toast: And Other Rusted Futures'', a collection of short fiction by Charles Stross Film and TV * ''Toast'' (film), 2010 BBC film adaptation of Nigel Slater's autobiographical novel of the same name * ''Toast of London'', a British comedy television series * "Toast" (''Space Ghost Coast to Coast''), a television episode * Toasted TV, Australian children's television program * "Toasted" (''Generation''), a television episode Music * Toasting (Jamaican music), talking or chanting o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
White Bread
White bread typically refers to breads made from wheat flour from which the bran and the germ layers have been removed from the whole wheatberry as part of the flour grinding or milling process, producing a light-colored flour. This milling process can give white flour a longer shelf life by removing the natural oils from the whole grain. Removing the oil allows products made with the flour, like white bread, to be stored for longer periods of time avoiding potential rancidity. The flour used in white breads is often bleached further—by the use of flour bleaching agents such as potassium bromate, azodicarbonamide, or chlorine dioxide gas to remove any slight natural yellow shade and make its baking properties more predictable. This is banned in the EU. Some chemicals are also banned from use in other countries. In the United States, consumers sometimes refer to white bread as "sandwich bread" or "sandwich loaf". It is often perceived as an unhealthy, bland, and unsophisticat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lettuce
Lettuce (''Lactuca sativa'') is an annual plant of the family Asteraceae. It is most often grown as a leaf vegetable, but sometimes for its stem and seeds. Lettuce is most often used for salads, although it is also seen in other kinds of food, such as soups, sandwiches and wraps; it can also be grilled. One variety, celtuce (asparagus lettuce), is grown for its stems, which are eaten either raw or cooked. In addition to its main use as a leafy green, it has also gathered religious and medicinal significance over centuries of human consumption. Europe and North America originally dominated the market for lettuce, but by the late 20th century the consumption of lettuce had spread throughout the world. , world production of lettuce and chicory was 27 million tonnes, 56percent of which came from China. Lettuce was originally farmed by the ancient Egyptians, who transformed it from a plant whose seeds were used to obtain oil into an important food crop raised for its succulent leav ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mayonnaise
Mayonnaise (; ), colloquially referred to as "mayo" , is a thick, cold, and creamy sauce or dressing commonly used on sandwiches, hamburgers, composed salads, and French fries. It also forms the base for various other sauces, such as tartar sauce, fry sauce, remoulade, salsa golf, and rouille. Mayonnaise is an emulsion of oil, egg yolk, and an acid, either vinegar or lemon juice; there are many variants using additional flavorings. The color varies from near-white to pale yellow, and its texture from a light cream to a thick gel. Commercial eggless imitations are made for those who avoid chicken eggs because of egg allergies, to limit dietary cholesterol, or because they are vegans. History ''Mayonnaise'' is a French cuisine appellation that seems to have appeared for the first time in 1806. The hypotheses invoked over time as to the origin(s) of mayonnaise have been numerous and contradictory. Most hypotheses do however agree on the geographical origin of the sauce ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
White Onion
White onion or ''Allium cepa'' (“sweet onion”) are a cultivar of dry onion which have a distinct light and mild flavour profile. Much like red onions, they have a high sugar and low sulphur content, and thus have a relatively short shelf life.Bill Jones White onions are used in a variety of dishes, such as those of Mexican and European origin. Their uses in dishes often relate to their mild nature, they are often included in dishes to provide a light, fresh and sour taste to dishes and are often added uncooked to dishes such as salads. Flavour profile and culinary uses White onions have a distinctively mild flavour palette in comparison to other onion cultivars such as the red and yellow onions. They are distinctly less pungent and have a lighter flavour on account of their relatively high sugar and low sulphur content than other onion types. Because of this mild and easily palatable flavour, white onions are often used raw in dishes such as sandwiches and salads. When raw ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pickled Cucumber
A pickled cucumber (commonly known as a pickle in the United States and Canada and a gherkin in Britain, Ireland, South Africa, Australia, and New Zealand) is a usually small or miniature cucumber that has been pickled in a brine, vinegar, or other solution and left to ferment for some time, by either immersing the cucumbers in an acidic solution or through souring by lacto-fermentation. Pickled cucumbers are often part of mixed pickles. Historical origins It is often claimed that pickled cucumbers were first developed for workers building the Great Wall of China, though another hypothesis is that they were first made in the Tigris Valley of Mesopotamia, using cucumbers brought originally from India. Types Pickled cucumbers are highly popular in the United States and are a delicacy in northern and eastern Europe. Pickled cucumbers are flavored differently in different regions of the world. Brined pickles Brined pickles are prepared using the traditional process of natura ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mung Bean Sprouts
Mung bean sprouts are a culinary vegetable grown by sprouting mung beans. They can be grown by placing and watering the sprouted beans in the shade until the hypocotyls grow long. Mung bean sprouts are extensively cultivated and consumed in East and Southeast Asia and are very easy to grow, requiring minimal care other than a steady supply of water. They are often used in school science projects. Cultivation A variety of techniques are used for sprouting mung beans. A common technique for home growers is sprouting the beans in a jar, with a fine mesh or muslin cloth tied over the top with a rubber band or string. Fresh water is then poured into the jar three to four times a day; the jars are then upturned and left to drain. The precise growing technique to use depends on the amount that one wants to collect. The main principles are: selecting good seed (new and uniform), ensuring that light reaches the seeds, and also ensuring they receive enough humidity while avoiding waterlo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Egg Foo Young
Egg foo young (, also spelled egg fooyung, egg foo yong, egg foo yung, or egg fu yung) is an omelette dish found in Chinese Indonesian, British Chinese, and Chinese American cuisine. The name comes from the Cantonese language. Egg foo young is derived from fu yung egg slices, a mainland Chinese recipe from Guangdong. Preparation The dish originates in the southern Chinese coastal province of Guangdong, which was known as Canton. Most versions which are found today are a Cantonese hybrid both in the United States and Asia. Literally meaning "Hibiscus egg", this dish is prepared with beaten eggs and most often made with various vegetables such as bean sprouts, bamboo shoots, sliced cabbage, spring onions, mushrooms, and water chestnuts. When meat is used as an ingredient, a choice of roast pork, shrimp, chicken, beef, or lobster may be offered. In Chinese Indonesian cuisine, it is known as ''fu yung hai'' (, literally "Hibiscus crab"), sometimes spelled ''pu yung hai''. The o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Deep Fried
Deep frying (also referred to as deep fat frying) is a cooking method in which food is submerged in hot fat, traditionally lard but today most commonly oil, as opposed to the shallow oil used in conventional frying done in a frying pan. Normally, a deep fryer or chip pan is used for this; industrially, a pressure fryer or vacuum fryer may be used. Deep frying may also be performed using oil that is heated in a pot. Deep frying is classified as a hot-fat cooking method. Typically, deep frying foods cook quickly: all sides of the food are cooked simultaneously as oil has a high rate of heat conduction. The term "deep frying" and many modern deep-fried foods were not invented until the 19th century, but the practice has been around for millennia. Early records and cookbooks suggest that the practice began in certain European countries before other countries adopted the practice. Deep frying is popular worldwide, with deep-fried foods accounting for a large portion of global calor ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Appetizer
An hors d'oeuvre ( ; french: hors-d'œuvre ), appetiser or starter is a small dish served before a meal in European cuisine. Some hors d'oeuvres are served cold, others hot. Hors d'oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating, such as at a reception or cocktail party. Formerly, hors d'oeuvres were also served between courses.''Oxford English Dictionary'', First Edition, 189''s.v.''/ref> There are two types of hors d'oeuvre from service point of view: # General hors d'oeuvre # Classical hors d'oeuvre General hors d'oeuvres include cold preparations such as salad, cold meat, and fish. Classical hors d'oeuvres include fruit juice and soft drinks, grapefruit, shellfish cocktail, and so on. Typically smaller than a main dish, an hors d'oeuvre is often designed to be eaten by hand. Etymology in French literally means "outside the work"; that is, "not part of the ordinary set of courses in a meal". In practice, i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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