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Bread Bowl
A bread bowl is a round loaf of bread which has had the top cut off and a large portion of the middle hollowed out to create an edible bowl. They are typically larger than a roll but smaller than a full sized loaf of bread. Bread bowls can be used to serve chili, New England-style clam chowder, and other thick stews (often, but not always, with a cheese or cream base). Soups with thinner bases are not generally served in bread bowls, as the broth would make the bread get too soggy too quickly. The bread becomes flavored as it absorbs some of the stew's base, and can be eaten after the stew has been eaten. Bread bowls are also used for dips, using the scooped-out bread for dipping. Variations A British firm has marketed naan bowls filled with chicken tikka masala. Spinach dip made with dehydrated vegetable soup mix is often served in a round pumpernickel bread loaf. Coffin lid "Coffin lid" or "coffin bread" () is a Taiwanese variant developed in Tainan. It uses Texas to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Clam Chowder
Clam chowder is any of several chowder soups in American cuisine containing clams. In addition to clams, common ingredients include diced potatoes, salt pork, and onions. Other vegetables are not typically used. It is believed that clams were used in chowder because of the relative ease of harvesting them. Clam chowder is usually served with saltine crackers or small, hexagonal oyster crackers. The dish originated in the Northeastern United States, but is now commonly served in restaurants throughout the country. Many regional variations exist, but the three most prevalent are New England or "white" clam chowder, which includes milk or cream, Manhattan or "red" clam chowder, which includes tomatoes, and Rhode Island or "clear" clam chowder, which omits both. Canned clam chowder, both national brands and regional specialty brands may be purchased at food stores. History Early documentation of "clam chowder" as we know it today did not contain milk and was thickened during cooki ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dip (food)
A dip or dipping sauce is a common condiment for many types of food. Dips are used to add flavor or texture to a food, such as pita bread, dumplings, crackers, chopped raw vegetables, fruits, seafood, cubed pieces of meat and cheese, potato chips, tortilla chips, falafel, and sometimes even whole sandwiches in the case of jus. Unlike other sauces, instead of applying the sauce to the food, the food is typically placed or dipped into the sauce. Dips are commonly used for finger foods, appetizers, and other food types. Thick dips based on sour cream, crème fraîche, milk, yogurt, mayonnaise, soft cheese, or beans are a staple of American hors d'oeuvres and are thicker than spreads, which can be thinned to make dips. Celebrity chef Alton Brown suggests that a dip is defined based on its ability to "maintain contact with its transport mechanism over of white carpet". Dips in various forms are eaten all over the world and people have been using sauces for dipping for thousands ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Deep Frying
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 cal ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Texas Toast
Texas toast is a toasted bread that is typically made from sliced bread that has been sliced at double the usual thickness of packaged bread. Texas toast is prepared by spreading butter on both sides of the bread and broiling or grilling it until it is a light golden brown. Commonly, garlic is added to the butter, yielding a form of garlic bread. The toast may include cheese on one or both sides, similar to an open-faced grilled cheese sandwich. Popular in Texas and its bordering states, Texas toast is often served as a side with southern-style dishes such as chicken fried steak, fried catfish, or barbecue. Thick-sliced bread sold for making Texas toast can be used in the same manner as ordinary bread slices, such as in sandwiches, and it is especially useful for dishes involving liquids or where extra thickness could improve the product, such as French toast. While most varieties sold for Texas toast are white bread, whole wheat varieties also exist. Frozen Texas toast bra ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tainan
Tainan (), officially Tainan City, is a Special municipality (Taiwan), special municipality in southern Taiwan facing the Taiwan Strait on its western coast. Tainan is the oldest city on the island and also commonly known as the "Capital City" for its over 200 years of history as the capital of Taiwan under Koxinga and later Qing rule. Tainan's complex history of comebacks, redefinitions and renewals inspired its popular nickname "the Phoenix City". Tainan is classified as a "Sufficiency" level global city by the Globalization and World Cities Research Network. As Taiwan's oldest urban area, Tainan was initially established by the Dutch East India Company (VOC) as a ruling and trading base called Fort Zeelandia (Taiwan), Fort Zeelandia during Dutch Formosa, the period of Dutch rule on the island. After Dutch colonists were defeated by Koxinga in 1661, Tainan remained as the capital of the Kingdom of Tungning, Tungning Kingdom until 1683 and afterwards the capital of Taiwan Pref ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coffin Bread
Coffin bread, also known as coffin lid or coffin board (Taiwanese Hokkien: ''kuann-tshâ-pang'', ), is a Taiwanese bread bowl which originated in Tainan. History Coffin bread has been sold at night markets in Tainan and Taipei since at least the 1940s. It became popular with US troops stationed in Taiwan. Description Coffin bread starts as a thick Texas toast style slab of white bread. The bread is hollowed out and either toasted or fried before it is filled with a creamy stew of chicken, seafood, tripe, or mushroom. It is then topped with a piece of toasted or fried bread, creating the "coffin" look. See also * Taiwanese cuisine * Bunny chow Bunny chow, often referred to simply as a bunny, is an Indian South African fast food dish consisting of a hollowed-out loaf of white bread filled with curry and a serving of salad on the side. It originated among Indian South Africans of ... References Taiwanese cuisine Breads {{Taiwan-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pumpernickel
Pumpernickel (; ) is a typically heavy, slightly sweet rye bread traditionally made with sourdough starter and coarsely ground rye. It is sometimes made with a combination of rye flour and whole rye grains ("rye berries"). At one time it was traditional peasant fare, but largely during the 20th century various forms became popular with other classes through delicatessens and supermarkets. Present-day European and North American pumpernickel differ in several characteristics, including the use of additional leaveners. The North American version may have coloring and flavoring agents, added wheat flour, a higher baking temperature, and a dramatically shortened baking time. Etymology The word supposedly stems from an old Bavarian term for "hard", either referring to the process used to grind the grain into flour, or the density of the final bread product. According to ''Langenscheidts Taschenwörterbuch'' (1956), it refers to a form of " pumping work". The philologist Johann ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Daily Telegraph
''The Daily Telegraph'', known online and elsewhere as ''The Telegraph'', is a national British daily broadsheet newspaper published in London by Telegraph Media Group and distributed across the United Kingdom and internationally. It was founded by Arthur B. Sleigh in 1855 as ''The Daily Telegraph & Courier''. Considered a newspaper of record over ''The Times'' in the UK in the years up to 1997, ''The Telegraph'' generally has a reputation for high-quality journalism, and has been described as being "one of the world's great titles". The paper's motto, "Was, is, and will be", appears in the editorial pages and has featured in every edition of the newspaper since 19 April 1858. The paper had a circulation of 363,183 in December 2018, descending further until it withdrew from newspaper circulation audits in 2019, having declined almost 80%, from 1.4 million in 1980.United Newspapers PLC and Fleet Holdings PLC', Monopolies and Mergers Commission (1985), pp. 5–16. Its si ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chicken Tikka Masala
Chicken tikka masala is a South Asian dish consisting of roasted marinated chicken chunks ( chicken tikka) in a spiced sauce. The sauce is usually creamy and orange-coloured. The dish was popularised by cooks from South Asia living in Great Britain and is offered at restaurants around the world. Composition Chicken tikka masala is composed of chicken tikka, boneless chunks of chicken marinated in spices and yogurt that are roasted in an oven, served in a creamy sauce. Lloyd, J and Mitchinson, J. ''The Book of General Ignorance''. Faber & Faber, 2006 A tomato and coriander sauce is common, but no recipe for chicken tikka masala is standard; a survey found that of 48 different recipes, the only common ingredient was chicken. The sauce usually includes tomatoes (frequently as purée), cream, coconut cream and a masala spice mix. The sauce and chicken pieces may be coloured orange using foodstuffs such as turmeric, paprika, tomato purée or with food dye. Chicken tikka masala ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soup
Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Soups are similar to stews, and in some cases there may not be a clear distinction between the two; however, soups generally have more liquid (broth) than stews. In traditional French cuisine, soups are classified into two main groups: ''clear soups'' and ''thick soups''. The established French classifications of clear soups are ''bouillon'' and ''consommé''. Thick soups are classified depending upon the type of thickening agent used: ''purées'' are vegetable soups thickened with starch; '' bisques'' are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and '' veloutés'' are thickened with egg ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Porcini Mushroom
''Boletus edulis'' (English: cep, penny bun, porcino or porcini) is a basidiomycete fungus, and the type species of the genus ''Boletus''. Widely distributed in the Northern Hemisphere across Europe, Asia, and North America, it does not occur naturally in the Southern Hemisphere, although it has been introduced to southern Africa, Australia, New Zealand, and Brazil. Several closely related European mushrooms formerly thought to be varieties or forms of ''B. edulis'' have been shown using molecular phylogenetic analysis to be distinct species, and others previously classed as separate species are conspecific with this species. The western North American species commonly known as the California king bolete (''Boletus edulis'' var. ''grandedulis'') is a large, darker-coloured variant first formally identified in 2007. The fungus grows in deciduous and coniferous forests and tree plantations, forming symbiotic ectomycorrhizal associations with living trees by enveloping the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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