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Soldiers (food)
A soldier is a thin strip of toasted bread, reminiscent of a soldier on parade. The shape lends itself to dipping into a soft-boiled egg that has had the top removed. Soldiers are called mouillettes in French, but alsApprête mouillonspiquettesin French Normand anlichettesin Lorraine Franconian. In 2005, ''The Daily Telegraph'' reported the invention of a device for cutting bread into soldiers. Shaped cutters to produce soldiers shaped like human soldiers are also available. History In 1868 Alphonse Daudet mentions mouillettes in the novel Le Petit Chose : "''A sa gauche, Annou lui taille des mouillettes pour ses oeufs, des oeufs du matin, blancs, crémeux, duvetés''". The specific english term "eggs with soldiers" appears to date only from the 1960s. The modern phrase first appeared in print in 1966 in Nicolas Freeling's novel ''The Dresden Green'' (where it is used to eat soup). It is possible that it was either popularised or invented in 1965 in a series of TV commerci ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Toast Soldiers
A soldier is a thin strip of toasted bread, reminiscent of a soldier on parade. The shape lends itself to dipping into a soft-boiled egg that has had the top removed. Soldiers are called mouillettes in French, but alsApprête mouillonspiquettesin French Normand anlichettesin Lorraine Franconian. In 2005, ''The Daily Telegraph'' reported the invention of a device for cutting bread into soldiers. Shaped cutters to produce soldiers shaped like human soldiers are also available. History In 1868 Alphonse Daudet mentions mouillettes in the novel Le Petit Chose : "''A sa gauche, Annou lui taille des mouillettes pour ses oeufs, des oeufs du matin, blancs, crémeux, duvetés''". The specific english term "eggs with soldiers" appears to date only from the 1960s. The modern phrase first appeared in print in 1966 in Nicolas Freeling's novel ''The Dresden Green'' (where it is used to eat soup). It is possible that it was either popularised or invented in 1965 in a series of TV commerci ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
France
France (), officially the French Republic ( ), is a country primarily located in Western Europe. It also comprises of Overseas France, overseas regions and territories in the Americas and the Atlantic Ocean, Atlantic, Pacific Ocean, Pacific and Indian Oceans. Its Metropolitan France, metropolitan area extends from the Rhine to the Atlantic Ocean and from the Mediterranean Sea to the English Channel and the North Sea; overseas territories include French Guiana in South America, Saint Pierre and Miquelon in the North Atlantic, the French West Indies, and many islands in Oceania and the Indian Ocean. Due to its several coastal territories, France has the largest exclusive economic zone in the world. France borders Belgium, Luxembourg, Germany, Switzerland, Monaco, Italy, Andorra, and Spain in continental Europe, as well as the Kingdom of the Netherlands, Netherlands, Suriname, and Brazil in the Americas via its overseas territories in French Guiana and Saint Martin (island), ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Toast (food)
Toast is sliced bread that has been browned by radiant heat. The browning is the result of a Maillard reaction altering the flavor of the bread and making it firmer. The firm surface is easier to spread toppings on and the warmth can help butter reach its melting point. Toasting is a common method of making stale bread more palatable. Bread is toasted using a toaster or a toaster oven. Toast may contain carcinogens (acrylamide) caused by the browning process. Butter or margarine, and sweet toppings, such as jam or jelly, are commonly spread on toast. Regionally, savory spreads, such as peanut butter or yeast extract, may also be popular. Toast may accompany savory dishes such as soups or stews, or it can be topped with ingredients like eggs or baked beans to make a light meal. Toast is a common breakfast food. A sandwich may also use toasted bread. Etymology and history The word ''toast'' comes from the Latin ''torrere'' 'to burn'. One of the first references to toast in print ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bread
Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. Throughout recorded history and around the world, it has been an important part of many cultures' diet. It is one of the oldest human-made foods, having been of significance since the dawn of agriculture, and plays an essential role in both religious rituals and secular culture. Bread may be leavened by naturally occurring microbes (e.g. sourdough), chemicals (e.g. baking soda), industrially produced yeast, or high-pressure aeration, which creates the gas bubbles that fluff up bread. In many countries, commercial bread often contains additives to improve flavor, texture, color, shelf life, nutrition, and ease of production. History Bread is one of the oldest prepared foods. Evidence from 30,000 years ago in Europe and Australia revealed starch residue on rocks used for pounding plants. It is possible that during this time, starch extract from the roots of plants, such as c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Boiled Egg
Boiled eggs are eggs, typically from a chicken, cooked with their shells unbroken, usually by immersion in boiling water. Hard-boiled eggs are cooked so that the egg white and egg yolk both solidify, while soft-boiled eggs may leave the yolk, and sometimes the white, at least partially liquid and raw. Boiled eggs are a popular breakfast food around the world. Besides a boiling water immersion, there are a few different methods to make boiled eggs. Eggs can also be cooked below the boiling temperature, i.e. coddling, or they can be steamed. The egg timer was named for commonly being used to time the boiling of eggs. Variations There are variations both in degree of cooking and in the method of how eggs are boiled, and a variety of kitchen gadgets for eggs exist. These variations include: ;Piercing: Some pierce the shell beforehand with an egg piercer to prevent cracking. Ekelund ''et al.'' in ''Why eggs should not be pierced'' claimed that pricking caused egg white prote ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Norman Language
Norman or Norman French (, french: Normand, Guernésiais: , Jèrriais: ) is a Romance language which can be classified as one of the Oïl languages along with French, Picard and Walloon. The name "Norman French" is sometimes used to describe not only the Norman language, but also the administrative languages of ''Anglo-Norman'' and ''Law French'' used in England. For the most part, the written forms of Norman and modern French are mutually intelligible. This intelligibility was largely caused by the Norman language's planned adaptation to French orthography (writing). History When Norse Vikings from modern day Scandinavia arrived in Neustria, in the western part of the then Kingdom of the Franks, and settled the land that became known as Normandy, these North-Germanic–speaking people came to live among a local Gallo-Romance–speaking population. In time, the communities converged, so that ''Normandy'' continued to form the name of the region while the original Norse ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lorraine Franconian
Lorraine Franconian (Lorraine Franconian: ''Plàtt'' or ''lottrìnger Plàtt''; french: francique lorrain or ''platt lorrain''; german: Lothringisch) is an ambiguous designation for dialects of West Central German (german: Westmitteldeutsch), a group of High German dialects spoken in the Moselle department of the former north-eastern French region of Lorraine (See Linguistic boundary of Moselle). Description The term ''Lorraine Franconian'' has multiple denotations. Some scholars use it to refer to the entire group of West Central German dialects spoken in the French Lorraine region. Others use it more narrowly to refer to the Moselle Franconian dialect spoken in the valley of the river Nied (in Pays de Nied whose largest town is Boulay-Moselle), to distinguish it from the other two Franconian dialects spoken in Lorraine, Luxembourgish to the west and Rhine Franconian to the east. The German term refers to Rhine Franconian spoken in Lorraine. In 1806 there were 218,662 ... [...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] |
Alphonse Daudet
Alphonse Daudet (; 13 May 184016 December 1897) was a French novelist. He was the husband of Julia Daudet and father of Edmée, Léon and Lucien Daudet. Early life Daudet was born in Nîmes, France. His family, on both sides, belonged to the ''bourgeoisie''. His father, Vincent Daudet, was a silk manufacturer — a man dogged through life by misfortune and failure. Alphonse, amid much truancy, had a depressing boyhood. In 1856 he left Lyon, where his schooldays had been mainly spent, and began his career as a schoolteacher at Alès, Gard, in the south of France. The position proved to be intolerable and Daudet said later that for months after leaving Alès he would wake with horror, thinking he was still among his unruly pupils. These experiences and others were reflected in his novel ''Le Petit Chose''. On 1 November 1857, he abandoned teaching and took refuge with his brother Ernest Daudet, only some three years his senior, who was trying, "and thereto soberly," to make a living ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Le Petit Chose
''Le Petit Chose'' (1868), translated into English as ''Little Good-For-Nothing'' (1878, Mary Neal Sherwood) and ''Little What's-His-Name'' (1898, Jane Minot Sedgwick), is an autobiographical memoir by French author Alphonse Daudet. Contents Taking its title from the author's nickname, it recounts Daudet's early years from childhood, through boarding school and finally to Paris and his first successes as an author. It was Daudet's first published, though not first written, work. Influence Canadian author Yann Martel (''Life of Pi''), in talking about his most memorable childhood book, recalled ''Le Petit Chose'', saying that he read it when he was ten years old, and that it was the first time he found a book so heartbreaking that it moved him to tears. Film In 1938 the book was made into a movie of the same name by the French director Maurice Cloche. It starred Arletty, Marianne Oswald, and Marcelle Barry in the leading roles and featured then 14-year-old classical guitarist Ida ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Boiled Egg With Soldiers (5514568964)
Boiling is the rapid vaporization of a liquid, which occurs when a liquid is heated to its boiling point, the temperature at which the vapour pressure of the liquid is equal to the pressure exerted on the liquid by the surrounding atmosphere. There are two main types of boiling: nucleate boiling where small bubbles of vapour form at discrete points, and critical heat flux boiling where the boiling surface is heated above a certain critical temperature and a film of vapor forms on the surface. Transition boiling is an intermediate, unstable form of boiling with elements of both types. The boiling point of water is 100 °C or 212 °F but is lower with the decreased atmospheric pressure found at higher altitudes. Boiling water is used as a method of making it potable by killing microbes and viruses that may be present. The sensitivity of different micro-organisms to heat varies, but if water is held at for one minute, most micro-organisms and viruses are inactivated. Ten mi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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