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Chafing Dish
A chafing dish is a metal cooking or serving pan on a stand with an alcohol burner holding chafing fuel below it. It is used for cooking at table, notably in Gueridon service, or as a food warmer for keeping dishes at a buffet warm. Historically, a chafing dish (from the French ''chauffer'', "to make warm") is a kind of portable grate raised on a tripod, originally heated with charcoal in a brazier, and used for foods that require gentle cooking, away from the "fierce" heat of direct flames. The chafing dish could be used at table or provided with a cover for keeping food warm on a buffet. Double dishes that provide a protective water jacket are known as '' bains-marie'' and help keep delicate foods, such as fish, warm while preventing overcooking. History The Roman politician and writer Cicero described a "kind of saucepan of Corinthian brass", writing "This simple and ingenious vessel possesses a double bottom, the upper one holds the light delicacies . . . and the fire is l ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Diego Velazquez - An Old Woman Cooking Eggs - Google Art Project
Diego is a Spanish masculine given name. The Portuguese equivalent is Diogo. The name also has several patronymic derivations, listed below. The etymology of Diego is disputed, with two major origin hypotheses: ''Tiago'' and ''Didacus''. Etymology ''Tiago'' hypothesis Diego has long been interpreted as variant of ''Tiago'' (Brazilian Portuguese: ''Thiago''), an abbreviation of ''Santiago'', from the older ''Sant Yago'' "Saint Jacob", in English known as Saint James or as ''San-Tiago''. This has been the standard interpretation of the name since at least the 19th century, as it was reported by Robert Southey in 1808 and by Apolinar Rato y Hevia (1891). The suggestion that this identification may be a folk etymology, i.e. that ''Diego'' (and ''Didacus''; see below) may be of another origin and only later identified with ''Jacobo'', is made by Buchholtz (1894), though this possibility is judged as improbable by the author himself. ''Didacus'' hypothesis In the later 20th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Steak Diane
Steak Diane is a dish of pan-fried beefsteak with a sauce made from the seasoned pan juices. It was originally cooked tableside and sometimes flambéed. It was probably invented in London in the 1930s. From the 1940s to the 1960s it was a standard dish in "Continental cuisine",Mark R. Vogel, "Diana: The Legacy of the Huntress", ''FoodReference' "One thing is for sure. Steak Diane was the rage in the 50s and early 60s, especially in New York."Pierre Franey, "60-Minute Gourmet; Steak Diane", ''New York Times'', January 31, 197/ref> and is now considered retro style, retro.Leah Koenig, "Lost Foods of New York City: Steak Diane", ''Politico'', March 14, 201 "Lost Foods of New York City is a column that celebrates the food and drink that once fed the city, but have disappeared.... America’s collective obsession with all things mid-century New York City is back in full martini-slinging force. What better time, then, to celebrate steak Diane—a dish so quintessentially retro-glamoro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crêpes Suzette
Crêpes Suzette () is a French dessert consisting of crêpes with ''beurre Suzette'' (), a sauce of caramelized sugar and butter, tangerine or orange juice, zest, and Grand Marnier, triple sec or orange Curaçao liqueur on top, flambéed tableside.Courtine, Robert J. (1984), ''Larousse gastronomique'' (French edition), Paris: Librairie Larousse. Origins The origin of the dish and its name is disputed. One claim is that it was created from a mistake made by a 14-year-old assistant waiter, Henri Charpentier, in 1895 at the Maitre at Monte Carlo's Café de Paris. He was preparing a dessert for the Prince of Wales, the future King Edward VII of the United Kingdom, whose guests included a beautiful French girl named Suzette. This story was told by Charpentier himself in ''Life à la Henri'', his autobiography, although later contradicted by the ''Larousse Gastronomique''. It was quite by accident as I worked in front of a chafing dish that the cordials caught fire. I thought it was ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flambé
:''Flambé is also a type of ceramic glaze.'' Flambé (, , ; also spelled flambe) is a cooking procedure in which alcohol is added to a hot pan to create a burst of flames. The word means "flamed" in French. Flambéing is often associated with the tableside presentation of certain liqueur-drenched dishes set aflame, such as Bananas Foster or Cherries Jubilee when the alcohol is ignited and results in a flare of blue-tinged flame. However, flambéing is also a step in the making coq au vin, and other dishes and sauces, using spirits before they are brought to the table. By partially burning off the volatile alcohol, flambéing reduces the alcoholic content of the dish while keeping the flavors of the liquor. History Modern flambéing became popular in the 19th century. The English Christmas pudding was served flaming in Charles Dickens' 1843 novel, ''A Christmas Carol'': "the pudding... blazing in half of half-a-quarter of ignited brandy". The most common flambé dish appears to h ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fettuccine Alfredo
Fettuccine Alfredo () or fettuccine al burro ("fettuccine with butter") is an Italian cuisine, Italian pasta dish of Pasta#Fresh, fresh fettuccine tossed with butter and Parmigiano-Reggiano, Parmesan cheese ('' it, pasta al burro e parmigiano'').Carnacina (1975), p. 72–73 As the cheese melts, it emulsifies the liquids to form a smooth and rich cheese sauce coating the pasta. The dish is named after Alfredo Di Lelio, who featured the dish at his restaurant in Rome, Italy, Rome in the early to mid-20th century; the "ceremony" of preparing it Gueridon service, tableside was an integral part of the dish. The dish became widespread and eventually spread to the United States, where it remains popular. The recipe has changed, and its commercialized version—with heavy cream and other ingredients—is now ubiquitous. In the U.S., it is often served as a main course, sometimes garnished with chicken or other ingredients. In Italy, meanwhile, ''fettuccine al burro'' is generally consider ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pressed Duck
Pressed duck (french: canard à la presse, caneton à la presse, canard à la rouennaise, caneton à la rouennaise or canard au sang) is a traditional French dish. The complex dish is a specialty of Rouen and its creation attributed to an innkeeper from the city of Duclair. Since the 19th century, it has also been a specialty of the Tour d'Argent restaurant in Paris where it is formally known as the ''Caneton Tour d'Argent'' (Tour d'Argent duckling). It consists of various parts of a duck served in a sauce of its blood and bone marrow, which is extracted by way of a press. It has been considered "the height of elegance." Preparation First, a duck (preferably young and plump) is asphyxiated to retain the blood. The duck is then partially roasted. Its liver is ground and seasoned, then the legs and breast are removed. The remaining carcass (including other meat, bones, and skin) is then put in a specially-designed press, similar to a wine press. Pressure is then applied to extr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fannie Farmer
Fannie Merritt Farmer (23 March 1857 – 16 January 1915) was an American culinary expert whose ''Boston Cooking-School Cook Book'' became a widely used culinary text. Education Fannie Farmer was born on 23 March 1857 in Boston, Massachusetts, United States, to Mary Watson Merritt and John Franklin Farmer, an editor and printer. The family were Unitarians. Although she was the oldest of four daughters, born in a family that highly valued education and that expected young Fannie to go to college, she suffered a paralytic stroke at the age of 16 while attending Medford High School. Fannie could not continue her formal academic education; for several years, she was unable to walk and remained in her parents' care at home. During this time, Farmer took up cooking, eventually turning her mother's home into a boarding house that developed a reputation for the quality of the meals it served. At the age of 30, Farmer, now walking (but with a substantial limp that never left her), enro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gorham Manufacturing Company
The Gorham Manufacturing Company is one of the largest American manufacturers of sterling and silverplate and a foundry for bronze sculpture. History Gorham Silver was founded in Providence, Rhode Island, 1831 by Jabez Gorham, a master craftsman, in partnership with Henry L. Webster. The firm's chief product was spoons of coin silver. The company also made thimbles, combs, jewelry, and other small items. In 1842, the Congress enacted a tariff which effectively blocked the importation of silverware from outside the United States, which aided the American silver industry. Jabez Gorham did not take full advantage of this opportunity, but in 1847 Jabez retired and his son, John Gorham succeeded him as head of the company. John Gorham introduced mechanized production methods, enlarged the premises in downtown Providence, improved the designs, and expanded the product line. In 1852, Gorham toured many of Europe's silver workshops and manufacturers, speaking with individual special ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Abraham De Peyster
Abraham de Peyster (July 8, 1657 – August 3, 1728) was the 20th mayor of New York City from 1691 to 1694, and served as Governor of New York, 1700–1701. Early life De Peyster was born in New Amsterdam on July 8, 1657, to Johannes de Peyster Sr. (–) and Cornelia (née Lubberts) de Peyster.Allaben, FrankJohn Watts de Peyster, Volume 1 p. 18-19 (1908) Career The de Peysters were a wealthy merchant family which had also moved into politics. In October 1691, Abraham was appointed mayor by Governor Henry Sloughter. Though de Peyster had been an early supporter of Jacob Leisler, who led Leisler's Rebellion, he had not participated in Leisler's later actions.Lamb, Martha J. & Burton HarrisonHistory of the City of New York, Vol. I p.398-402 (1896 ed.) Through his suggestion, the city started providing public support to the poor. Abraham's brother, Johannes de Peyster (1666–1719), served as mayor from 1698 until 1699, and was then succeeded by David Provost, the husband of his ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
George II Of Great Britain
, house = Hanover , religion = Protestant , father = George I of Great Britain , mother = Sophia Dorothea of Celle , birth_date = 30 October / 9 November 1683 , birth_place = Herrenhausen Palace,Cannon. or Leine Palace, Hanover , death_date = , death_place = Kensington Palace, London, England , burial_date = 11 November 1760 , burial_place = Westminster Abbey, London , signature = Firma del Rey George II.svg , signature_alt = George's signature in cursive George II (George Augustus; german: link=no, Georg August; 30 October / 9 November 1683 – 25 October 1760) was King of Great Britain and Ireland, Duke of Brunswick-Lüneburg (Hanover) and a prince-elector of the Holy Roman Empire from 11 June 1727 ( O.S.) until his death in 1760. Born and brought up in northern Germany, George is the most recent British monarch born outside Great Britain. The Act of Settlement 1701 and the Acts of Union 1707 positioned his grandmother, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Marshall B
Marshall may refer to: Places Australia * Marshall, Victoria, a suburb of Geelong, Victoria Canada * Marshall, Saskatchewan * The Marshall, a mountain in British Columbia Liberia * Marshall, Liberia Marshall Islands * Marshall Islands, an island nation in the Pacific Ocean United States of America * Marshall, Alaska * Marshall, Arkansas * Marshall, California * Lotus, California, former name Marshall * Marshall Pass, a mountain pass in Colorado * Marshall, Illinois * Marshall, Indiana * Marshall, Michigan * Marshall, Minnesota * Marshall, Missouri * Marshall, New York * Marshall, North Carolina * Marshall, North Dakota * Marshall, Oklahoma * Marshall, Texas, the largest U.S. city named Marshall * Marshall, Virginia * Marshall, Wisconsin (other) ** Marshall, Dane County, Wisconsin ** Marshall, Richland County, Wisconsin ** Marshall, Rusk County, Wisconsin Businesses * Marshall of Cambridge, a British holding company encompassing aerospace, fleet management, propert ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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