He soaked newspaper in water and glue, mashed it to a pulp, then kneaded the pulp the way his father had kneaded dough.
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First, we kneaded the dough on a clean, floured countertop.
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He kneaded my vertebrae as if they were rosary beads.
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They kneaded their own fingertips and then their forearms and triceps.
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From that disgusting kneaded eraser to paper too nice to ever use.
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The dough is then kneaded and placed onto a circular baking tray.
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The dough is then thrown on the marble counter and kneaded well.
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With each circular motion, he kneaded into my chest wall and pectoral muscles.
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It was not kneaded; she was the pioneer of the no-knead bread.
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The Prismacolor Premier Kneaded, ArtGum and Plastic Erasers will erase any mistake you make.
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Two stations were assembled, labeled "flour" and "water," as an adult kneaded the dough.
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He was on a massage table having the fatigue kneaded out of his muscles.
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Traditionally, the soda or leavening agent would have been kneaded in at the end.
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A Malay masseuse kneaded the loose, brown-flecked, papery skin covering Falk's shoulder blades.
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Some of my other tools include regular yellow graphite pencils, kneaded erasers, and very rarely gouache.
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Once the dough is formed and kneaded, it can sit in the fridge for a day.
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And good boiled dumplings require soft, homemade wrappers of flour and water, kneaded together until smooth.
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The kneaded eraser is a great blending tool, but it can also erase any mistakes fairly well.
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Break off enough from the kneaded dough to roll into a ball (the size of a golf ball).
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The dough is kneaded with just enough water to bring it together and keep it soft and pliable.
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She risked further injury as she enthusiastically kneaded pasta dough, zested a lemon and shaved a summer truffle.
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The pellets had to be warmed, softened, kneaded, and gently rolled into the margarine, until the color spread throughout.
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In total, you should have rested the dough 22 minutes, and kneaded it on a board three times. 213.
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This three-pack gives you a Kneaded rubber eraser, an artist gum eraser, and a plastic eraser that's latex-free.
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It does this with just one note: an essence of sandalwood, twisted and kneaded until it smells like Silly Putty.
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Knocked over by the sugar and weed buzz, I kneaded a dough and left it in the fridge to rise.
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The consistency of the dough should be such that it can be kneaded (keep adding water until this consistency is achieved).
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To relax before
being photographed at her home in Uppsala, Sweden, Isaac kneaded nan dough, which reminds her of her mother.
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Katsuro moaned as a bulge formed beneath the material of his kimono, a bulge that Miyuki seized, kneaded, massaged, squashed and crushed.
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She kneaded a constellation of unexpected knots around my shoulder blades, clucking that everyone she saw these days had the same condition.
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When pain wracked his body, I drew hot baths, kneaded his muscles, and offered anti-inflammatories, music and the simple act of witnessing.
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Water was injected through a nozzle, the pack was kneaded to reconstitute the food then squeezed directly into the mouth through an opening.
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The dough has to be kneaded to remove air bubbles, and a floured surface prevents it from sticking as you work with it.
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A mountain of flour turns into a volcano as the wet ingredients are added into the well, then mixed and kneaded into dough.
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A milk-based ice cream is poured onto a frozen metal plate and it's kneaded and spread across the surface with little paddles.
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They are kneaded, gnawed at, poked and gouged, reaching out across vast expanses even as they seem about to collapse under their own weight.
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Roll a piece of the previously kneaded dough through the pasta machine, reducing the setting with each roll until reaching the fifth-narrowest setting.
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Fill a churro extruder (or a pasty bag with a churro-like tip) with kneaded dough up to the top, eliminating any air pockets.
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As she kneaded her face, she'd remember a song from childhood whose lyrics pretended English words all became Italian words with the suffix of –uh.
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As I stared at the truck ahead of me, and the seat kneaded my lower back, I crossed the border into the state of Zen.
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In the twitching subway light, a band swung into our car and seasoned the tight air: One musician kneaded a metallic accordion, and another sang.
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That kneaded dough then drops onto a conveyor belt, where a laser detects its presence and times how long it takes for the dough to compress.
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If I was going to have to see photos of baked goods, I'd rather have the reassurance of knowing the person who's tirelessly kneaded the dough.
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The nuptials, planned by Sarah Coplen of Little Grey Events also featured a cake by Well Kneaded Bakery, catering by LA Roots and music by Vox DJ's.
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This process revealed the signatures of undomesticated ancestors of modern crops—including barley, einkorn, and oat—which had been dehusked, ground, kneaded, and cooked by the Natufians.
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They were made of ground beef kneaded with onion, green chile, coriander and the 17 slow-roasted spices that go into Mr. Hassan's version of garam masala.
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Better yet is m'smen, a square of flatbread made of wheat flour with semolina kneaded in, stretched by hand and folded repeatedly, each layer painted with butter.
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In response to the outpouring of affection, the pizza firm tweeted that "it feels good to be kneaded" and reassured investors that it was "still making dough".
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Finally, liquid ingredients — typically buttermilk, heavy cream, milk, eggs or a combination thereof — are added, and the whole mixture is very lightly kneaded before shaping and baking.
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For the crisp-crusted, nicely oily pizza bianca, you'll know that the dough has been kneaded enough when it is trying to climb up the mixer paddle.
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The key to a good jingalov isn't just the dough, she told me, which is nothing but flour, water and a little salt, kneaded until it's smooth.
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Those were the workbenches of the Thai masseuses who, equipped with bottles of coconut oil and years of experience, kneaded, poked, rapped and wrapped our feet and calves.
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For these sessions, I bought a few pencils, a notepad, and a kneaded eraser, the gummy gray kind that doesn't leave behind pilled rubber when you use it.
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A lot of bready puns ensued — the bacon, egg and cheese sandwich told me he "kneaded" me, and I told him I hoped I could rise to the occasion.
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If we were going to pick apart her debut album, Crawl Space, we'd might as well have our feet and legs kneaded (with Vaseline, weirdly) while we did it.
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We came from the border we go to the border like our grandparents and our children eating bread that the Devil kneaded suffering in this end of the world.
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To make the pasta, I whiz raw spinach with eggs in a blender, then mix the bright green liquid with flour to make a soft, easily kneaded emerald-hued dough.
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BURJ AL SHAMALI, Lebanon (Reuters) - When Ali Kerdi, who has impaired speech and hearing, was a teenager, he would look on curiously as his mother kneaded and baked their homemade bread.
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Price¥10,000 or $92LikeIt is not a catNo LikeIt is not a catIn the week I tested Qoobo it never once left claw marks on furniture, or kneaded holes in the bedding.
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Biting her lower lip to keep herself from blurting out a protest, she kneaded onions into the minced meat; the recipe came from a magazine—it was seasoned with allspice and tomato ketchup.
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Kelly Jacques, a manager there, brought the simple dough together in a stand mixer and kneaded it there until it thwapped quite viciously against the sides of the bowl, threatening to topple it.
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There's no sign of Pizza Pilgrims, Voodoo Ray's, Well Kneaded, or anyone else from London's strong pizza crew, who regularly pop up to feed hundreds of hungry festival-goers on the street food circuit.
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As you can see above, raw material is piled around like thick, folded carpets, It is rolled, smashed and kneaded through various machines to be chopped into biscuit-size nuggets, referred to as slugs.
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The latter rank were excluded from the fitness classes, leaving them with many idle moments to have their faces kneaded, their nails manicured, their nostrils tickled by herbal concoctions — and their credit cards swiped.
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"Sometimes, if I come in the morning, I would know the difference if my grandfather kneaded the flour, because when he kneads the flour, you don't even need to chew the roti," he said.
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During the course of the video, Perry is massaged, kneaded, basted, and braised before finally getting wheeled out to be devoured by a group of tuxedoed men as Atlanta-based rap trio Migos looks on.
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Gluten, the protein found in wheat, rye, barley, spelt, farro, kamut, durum and semolina, becomes elastic when mixed with water and kneaded, stretching to form strands of dough that can trap gases emitted from fermentation.
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In his Body Bakery works, every single bun is edible—for years, the artist has kneaded and mixed his way through hundreds of flesh-like rolls that would put even the hungriest off of their lunch.
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The results, published Monday in the Proceedings of the National Academy of Sciences, provide the earliest evidence of the production of bread — which was made from barley, einkorn and oat that was ground, sieved and kneaded before baking.
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Once the dough has been kneaded into a tight ball, about 10 minutes of kneading, transfer to a large bowl coated with olive oil, cover, and let rise at room temperature until doubled in size, about 1 hour.
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As Martha Cheng recounts in "The Poke Cookbook," long before contact with the West, native Hawaiians ate i'a maka, raw fish, kneaded with the fingers (lomi) or cut crosswise in pieces (the literal meaning of the word poke).
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He whipped it up as if it were a cake, kneaded it like bread, shuffled and riffled an imaginary deck of cards, wound up a clock, shook a recalcitrant umbrella, rubbed something on a washboard and wrung it out.
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She kneaded her hands and looked into her lap as Gelernt asked her what S.'s favorite foods were, what color clothes she would like, what toys she might want to play with when they were finally together again.
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To the east of the rift is soft limestone, kneaded and puckered by water into caves and gorges and giving rise to riverine forests, replete with endemic bats, crickets, mollusks and millipedes that thrive on the limestone's calcium bounty.
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Unlike that which he kneaded, Cruz is rising -- in the national polls and Republican delegate count -- and the devout Southern Baptist sought to make common cause with the crowd when he declared, "Next year in Jerusalem," a common Seder night refrain.
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Inspired by familial heritage, Torres was just three when he first kneaded dough alongside his grandmother, cementing his love for bread at an early age and the cornerstone of his soon-to-come prowess as one of Argentina's best bakers.
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Wordplay FRIDAY PUZZLE — In our 15th celebrity puzzle celebrating the 75th birthday of The New York Times Crossword, we get to see an excellent example of the ways in which one's brain can be stretched and kneaded in order to solve.
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Marugame Udon, which features noodles that are kneaded, cut and cooked to order and has nearly 1,000 locations in Japan and elsewhere, is about to open in Los Angeles and has plans to expand, with New York in its sights.
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It wasn't the procedure itself that had me screaming the place down but the part immediately afterward in which the technician kneaded my now slushy belly fat so that I could better resorb and eventually excrete as much of it as possible.
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The mundane and the magical are kneaded into one throughout this collection of stories: a husband made of straw orders a latte, a girl next door grows pink hair and cries tears of blood, a customer goes into a fitting room and doesn't reëmerge.
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I'd used kneaded erasers before, and one day it struck me, as I was evaluating my eyebrow habit for perhaps the trillionth time in my life, that it might be a satisfactory alternative to scraping my fingernail across the prickly bald patch above my left eye.
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Typically, those ground meat cones are made like sausages: Seasoned ground meat is mixed and kneaded until raw proteins begin to stretch and entangle with one another on a microscopic level, forming a sticky, cohesive texture that retains fat and moisture, and develops a springy bite when cooked.
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Cellulose nanofibres have been used in a variety of products ranging from ink to transparent displays, but their potential use in cars has been enabled by the "Kyoto Process", under which chemically treated wood fibres are kneaded into plastics while simultaneously being broken down into nanofibres, slashing the cost of production to roughly one-fifth that of other processes.
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For a few short moments, as he dicked around in a tuxedo and pretended to shoot a gun and kneaded a steak, and engaged in other such traditionally masculine pursuits, Brandon Flowers made the world hurt a little less, because we were all thinking about being thrown up against the wall by his lean yet muscular arms and… OK sorry I know, it's a music blog.
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She hasn't wearied of making them, either, of watching the dough get kneaded, teasingly tossed by the two robotic claws of an industrial mixer that reminds her of a spaceship; of rolling out the dough, then straightening it to remove wrinkles; of winding the dough strips layered with filling around her index and middle fingers as you would wrap a bandage; or of sprinkling a cone of cardamom sugar over the top of each flattened knot before putting it in the oven.
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Gazing at Vincent posed against his poisoned teal, his jacket edged with the bright-blue trim of his imagination, I thought of the laborers behind all those Forbes pigments: the women who rinsed, kneaded, sieved, and dried the pulverized lapis lazuli that Giovanni Bellini used for the Virgin's ultramarine robe; who stood waist-deep in horse manure, the vapors of which hastened the flaking of lead that produced the "lead white" used by Frans Hals and Rembrandt to capture folds of linen and lace.
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Here are the best art supplies you can buy:Best sketchbooks: Strathmore sketchbooksBest graphite pencils: Staedtler Pencil Mars Lumograph 12-Piece Set Best charcoal: General 33-piece charcoal setBest colored pencils: Prismacolor Quality Art 48 Pencil SetBest erasers: Prismacolor Premier Kneaded, ArtGum, and Plastic ErasersBest pastels: Sennelier, Van Gogh, Koh-i-noor, and PrismacolorBest watercolors: Winsor & Newton watercolor paint and Derwent watercolor pencilsBest acrylic paints: Liquitex BASICS Set and Winsor & Newton Galeria Set Best oil paints: Winsor & Newton, Gamblin, and WilliamsburgBest paintbrushes: Da Vinci brushesBest canvas: Fredrix canvasUpdated on 11/04/2019 by Remi Rosmarin: Updated prices, links, and formatting.
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Kneaded eraser is used to remove thin details. Different colored erasers can be blended together, creating a larger eraser that is a new, unique color. New kneaded erasers can be stretched and compressed easily, changing their texture and form. Kneaded erasers are also useful for making impromptu sculptures to sketch from.
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This mixture was kneaded by using the water of the Slunjčica and housemade yeast.
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It consists of butter, sugar, eggs, and cornflour. It is traditionally kneaded in a copper bowl, which is supposed to improve the texture of the dough. The dough must be kneaded vigorously, which is why the men of the house are often involved in the ballokume preparation.
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Two kneaded erasers. A newer eraser is on the left, and an older eraser on the right. The older eraser is darker due to the graphite and charcoal dust that has become incorporated into the eraser. The kneaded eraser, also known as a putty rubber, is a tool for artists.
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Mochi uses glutinous rice flour; while uirō is not kneaded, but rather mixed, placed in a mold, and steamed.
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It referred to a small soup noodle, of Greek origin, prepared by twisting bits of kneaded dough into shape, resembling Italian orzo.
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The dough is usually kneaded and cut into small one-inch (or so) squares, about a quarter of an inch thick, before frying.
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Then the dough is kneaded until it has the desired texture. Kneading the dough into a smooth paste is the most difficult part of making àmàlà.
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Papadum can be prepared from different ingredients and methods. Arguably, the most popular recipe uses flour ground from hulled split black gram mixed with black pepper, salt, and a small amount of vegetable oil and a food-grade alkali, and the mixture is kneaded. A well-kneaded dough is then flattened into very thin rounds and then dried and stored for later preparation and consumption. It may also contain rice, Jackfruit, Sabudana, etc.
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They are commonly used to remove light charcoal or graphite marks and in subtractive drawing techniques. However, they are ill-suited for completely erasing large areas, and may smear or stick if too warm. Although kneaded erasers do not wear away like other erasers, they can become saturated and unable to absorb any more graphite or charcoal. In that case a kneaded eraser will actually leave marks on the paper instead of erasing them.
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Kneaded erasers are mostly used for slightly, but not fully, erasing the content of graphite. It has great plasticity and can be molded and shaped into desired forms for ease of usage.
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China Throughout China, cylindrical briquettes, called "fēng wō méi" (beehive coal 蜂窩煤 / 蜂窝煤) or "Mei" (coal 煤) or "liàn tàn" (kneaded coal 練炭 / 练炭), are used in purpose-built cookers. The origin of "Mei" is "Rentan" (kneaded coal 練炭) of Japan. Rentan was invented in Japan in the 19th century, and spread to Manchukuo, Korea and China in the first half of the 20th century. There were many Rentan factories in Manchukuo and Pyongyang.
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Cats have scent glands on the underside of their paws. When they knead or scratch objects or people, it is likely these pheromones are transferred to the person or object being kneaded or scratched.
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Karukan is made from karukan rice flour powder, sugar, and grated Japanese yam. Water is added to the blended ingredients and the mixture is then kneaded and steamed. It is like an elastic white sponge.
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The dough is then left for a period of time to mature, then for even distribution of the ingredients and hydration of the particles in the dough, it is kneaded. After it is kneaded, the dough gets made into two sheets compounded into one single noodle belt by being put through two rotating rollers. This process is repeated to develop gluten more easily as the sheet is folded and passed through the rollers several times. This will create the stringy and chewy texture found in instant noodles.
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Rice flour is seasoned with salt, dyed pink using purple gromwell, and kneaded with boiling water. The dough is rolled into flat, round pieces and pan-fried in oil. Pan-fried chanochi is coated with honey or sugar.
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Cap erasers. Vinyl erasers Two kneaded erasers. A new eraser is on the left, and an older eraser on the right. The older eraser is darker due to the graphite and charcoal dust that has become incorporated into it.
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Sifted wheat flour is kneaded with eggs to form dough. The dough is then rolled into small balls and filled with sweetened red bean paste, deep-fried in vegetable oil, and then coated with syrup and toasted sesame seeds.
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The banana beer mixture consists of one third igikashi and two thirds igisahira. Once ripened, the bananas are peeled. If they cannot be peeled by hand, they are not ripe enough. After peeling, the bananas are kneaded until soft.
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The bread is kneaded, filled with red bean paste, and covered in sugar. The cake is then fried until crispy. Ear-hole fried cake is often referred to as one of the "Three Tianjin delights", () along with Mahua (snack) and Goubuli.
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Gertrude Bell interprets the line as meaning that the angels moulded Adam's clay into a cup. Similarly Bly and Lewisohn translate: "They had kneaded the clay of Adam, And they threw the clay in the shape of a wine cup".
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This type is produced by using fresh whole milk. The first step is heating milk at . Specific enzymes, like rennet and lipase, are then added as liquid solution and the milk starts to coagulate. The curd is kneaded and partially cooked.
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Chiloé, comidas tipicas Professorenlinea.cl. Retrieved 17 February 2013. The strained or grated potatoes are kneaded into the cooked potatoes and seasoning and lard are added to form a dough. This is then shaped and pressed by hand into flat, round pancakes.
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Structural clay tile is still manufactured according to historical processes: clay is kneaded to an appropriate consistency, pressed into molds. and fired in large kilns. Different molds and forms are used for each type and shape of structural clay tile.
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Konkonte powder can be mixed with room temperature water or hot water. Some people prefer adding hot water to the powder first before cooking. It is stirred on the fire until it thickens and then it is kneaded and cooked some more. If it is too thick one adds a little more hot water to it then covered with a lid for few minutes then kneaded against the pot until the water mixes it well, (you may have to repeat the hot water addition and kneading if necessary until you get the right consistency) until it is cooked.
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It is kneaded by hand and the ball of paste is left to repose for 2- hours. The paste is then flattened to the width of a dish and left to repose again. It is then kneaded and opened once more, before being formed into a roll and left to repose as such for a further period of several hours. When the tissue of the paste is still soft but about to detach into pieces, it is cut into small balls and put in rows of small pans and marinated in vegetable oil between half an hour and one hour.
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Erasing is often performed with a kneaded rubber eraser. This is a malleable eraser that is often claimed to be self-cleaning. It can be shaped by kneading it softly with hands, into tips for smaller areas or flipped inside out to clean.
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The dough is to be kneaded for "an houre or more", while the cake is to be baked "according to the bignesse".Markham, pages 75–76 A version of this recipe, adapted for small cakes, was given in The Guardian in 2012.
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Flour was not stored, perhaps for fear of insect infestation, but kneaded into dough and baked into the bread without delay. Kneading-troughs in the Miller's Tale is big enough for people to sleep in and may be used as floating rafts.
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Johnnycake is a traditional staple across the island. Some people call these fried dumplings whilst others say fried johnnycakes. Recipe incorporates flour, sugar, salt, baking powder, margarine or butter and water or milk. Once kneaded, the dough is fried in cooking oil.
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In the tomb paintings, a worker in a bent position is shown working the clay with his hands before handing the kneaded balls directly over to the potter.D. Arnold, "Keramik." LÄ III, col. 400; D. Arnold, J. Bourriau: An Introduction to Ancient Egyptian Pottery.
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Once cooled, the fondant mixture is kneaded in a ball cream beater, which is a kind of horizontal circular mixture. In the third stage, the fondant is parsed into small pieces to form the cream center. Lastly, the cream center is coated in chocolate.
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They put it under the sun which dried the water out of the rice. Then they ground them into powder. With fresh and sweet fountain water, they made the powder into a dough. They kneaded the dough skillfully and carefully made it into slim noodles.
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Another common addition is saealsim (; literally "bird's egg", named as such due to its resemblance to small bird's eggs, possibly quail eggs), the small rice cake balls made of glutinous rice flour kneaded with hot water. Finally, salt and optionally sugar is added, to taste.
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Pillus is a type of pasta found in Sardinia, particularly around Oristano.Alessandro Molinari Pradelli, La cucina sarda, Newton Compton Editori, 2012 . A noodle-like pasta, it is made in thin ribbon strips. A feature of this pasta is that it is kneaded for a long time.
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The production of Tybo was described in the Middle Ages. Fresh, warm, unskimmed milk was coagulated and stirred by hand or ladle until separation occurred and solid material began to settle. The solid material was then kneaded, squeezed, and layered; with salt sprinkled in between the layers.
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The ingredients of the dessert include fresh gorgon fruit, sweet rice flour, and sugar. The gorgon fruit is boiled, dried in the sun and levigated. The resulting product is mixed with sweet rice flour, sugar and water. This dough is kneaded, compressed into rectangular shapes, and steamed.
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After being kneaded (for twenty minutes) and then baked in the embers of a fire in ash and sand; with the right hand, Tuaregs eat it with a sauce of tomatoes and vegetables, or various meats, or chili or soup and sometimes flavored with wild fennel.
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The dough is kneaded and then rolled into a long, thin cylinder. This roll is cut into pieces about half an inch in width. These are rolled into the typical shape of Schupfnudeln. Afterwards they are either cooked in salty water for about ten minutes or deep fried.
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She held a small box no one was allowed to touch. Inside the boat two unusually soft carpets of unknown style and fabric were found. There were supplies such as cake, kneaded food and meat. A beautifully decorated cup with ornaments no one could identify was also found.
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The taste varies between the two as well. The pan-fried version has more of an aroma of cooked vegetables. In both cases, the leaves are then rolled into "comma" shapes (instead of being kneaded into "needle" shapes, like sencha teas). It is produced in the Kyūshū area.
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Ash cake (also known as Ash bread; Fire cake) is a type of bread baked over a layer of heated stones or sand and covered-over in hot ashes, a practice still found principally in Arabian countries, especially among Bedouins. Epiphanius (c. 310–403), in his work entitled On Weights and Measures, brings down an anecdote about the practice of baking ash cakes, and which, in Hebrew, Epiphanius calls ʿuġôth (), adding that it is the bread described in , when Sarah, the wife of Abraham, was enjoined by her husband to knead three measures of fine meal and to bake cakes for the angels. > When the bread (fine flour) has been kneaded and has afterward fermented, it > is kneaded again.
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Other gelatin-like products from non-animal sources such as agar agar and carrageenan are pareve by nature. Fish gelatin, like all kosher fish products, is pareve. Jewish law generally requires that bread be kept parve (i.e., not kneaded with meat or dairy products nor made on meat or dairy equipment).
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Bannock is generally prepared with white or whole wheat flour, baking powder, sugar, lard and water or milk, which are combined and kneaded (possibly with spices, dried fruits or other flavouring agents added) then fried in rendered fat, vegetable oil, or shortening, baked in an oven or cooked on a stick.
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The dough is kneaded and shaped into circular forms, using a mould. In commercial food processing units, usually a chakli extruder is used for shaping the dough. The shaped dough is fried in hot oil, until it becomes brown in colour. It is then removed from the oil, drained and cooled.
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Many kilns remain on the islands today, and pottery and pottery stone are still exported. Amakusa pottery has been recognised by the government. The retail company Muji brought out its own line of Hakuji home ware, which is produced out of ground translucent Amakusa stones kneaded into clay, using traditional techniques.
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Mekitsa (; plural mekitsi) Mekike () is a traditional Bulgarian dish made of kneaded dough made with yogurt that is deep fried. It is also found in North Macedonia and Serbia. They are made with flour, eggs, yogurt, a leavening agent, water, salt, and oil. In Serbia they are called mekike (sing.
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2(2), 1976, pp. 106–137. After the clay had been mixed with water it would be full of air bubbles. To prevent cracking during the firing process, the clay had to be kneaded. In this process, two halves of a lump of clay were beaten against one another with significant force.
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Amlu (), also spelled as amlou and known also as Amalu is a spread of Moroccan cuisine. It consists of argan oil, almonds and honey. The almonds are toasted, which are then crushed and kneaded with honey and argan oil. Amlou is usually served for breakfast or afternoon tea with pancakes and pastries.
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A thick wine is prepared with the kneaded mesocarp juice, highly appreciated locally. The pulp of the fruits contains 25% oil (10% of the weight of the whole fruit) and produces a light yellow oil.LeCointe, Paul (1945). O Estado do Pará: a terra, agua e o ar, a fauna e a flora, mineraes.
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The now aerated white toffee from the pulling machine is divided into three parts; one will form the centre and two will form the "flaps". The flaps are kneaded and spread thinly and evenly before being placed directly onto the letters; these form the space between the casing and letters, and are then wrapped around the stiffened centre. The casing is then kneaded and evenly rolled out, using a rolling pin, and this is then wrapped around the assembled "boiling", which is one very large bar of rock, usually too thick for a person to encircle in his hands, that is still pliable and warm. This is then placed into a "batch roller", which has several tapered rollers and heaters.
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Shondesh is a sweet made of fine cow's milk cheese kneaded with fine ground sugar or molasses. This is a Bengali sweet. Revered as a delicacy and appreciated by the connoisseur, sandesh represents sweet-making at its finest. Sandesh comes in two varieties, "Norom Pak" (the softer version) and "Koda Pak" (the harder version).
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Khakhra with peanut chutney powder There are variations in the method of preparation, but generally the following method is observed. Wheat flour (and/or refined flour), salt and masala are mixed. Oil, water or milk are added and kneaded to make a soft dough. This dough is then rolled into small balls and flattened.
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Beeswax and kungilium (a type of camphor) are mixed with a little oil and kneaded well. The figure is sculpted from this mixture fashioning all the minute details. This is the wax model original. The entire figure is then coated with clay made from termite hills until the mould is of a necessary thickness.
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Arlperrampwe (Arrernte) tree gum is found on the trunk and branches of Atalaya hemiglauca in big globs. Some runs down the tree as it hangs there. For bushfood it is collected and made into a lump, kneaded until soft, and is then eaten.Turner, Margaret- Mary, Arrernte Foods: Foods from Central Australia, IAD Press, Alice Springs, 1994, , pp1-10.
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150px Using a small charcoal stove, sugar is heated in a metal vessel. When at the correct temperature, a ball is extracted. It is then kneaded in the artist's hands to product consistency and pliability. A thin straw is then inserted into the ball, and the artist begins to blow air into it, in order to slowly inflate it.
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This watery liquid is called buttermilk—although the buttermilk most common today is instead a directly fermented skimmed milk. The buttermilk is drained off; sometimes more buttermilk is removed by rinsing the grains with water. Then the grains are "worked": pressed and kneaded together. When prepared manually, this is done using wooden boards called scotch hands.
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Kneading of the sugar makes the paste more uniform and dense. This process requires lots of energy and technique. Make sure that the temperature of the paste doesn't go too low, otherwise it will harden and become solid. Typically one pot produces 25 kg of sugar paste and only 3 kg of it can be kneaded each time.
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Wheat flour is kneaded with ginger juice and water, then rolled into a flat sheet. The sheet is then cut into small rectangles with three slits in the middle, and the end of each piece is put through the middle slit. The ribbons are then deep-fried, coated in honey or jocheong followed by chopped pine nuts.
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During the late Ottoman period, in June 1870, the French explorer Victor Guérin visited both villages. He described them as one village, called Edjlil, situated on a hill and divided into two districts. Together, they had 380 inhabitants. The houses were built of rammed earth or with different small aggregates mixed in with kneaded and dried silt.
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During the late Ottoman period, in June 1870, the French explorer Victor Guérin visited both villages. He described them as one unit called Edjlil, situated on a hill and divided into two districts. Together, they had 380 inhabitants. The houses were built of rammed earth or with different small aggregates mixed in with kneaded and dried silt.
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The cake is made by mixing sugar with lukewarm scalded milk, salt and cardamom then adding the yeast to the mixture, followed by the oats, butter and egg. After the flour is folded in with the dried and candied fruits, the bread is kneaded and brushed with butter, then set aside to rise. There are two rises.
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They are wrapped in kneaded dough made from parched flour and shaped like a bun before they are deep fried. Kangidan is a variant of the modak, said to be a favorite of Ganesha. Daikon, sake, and fresh fruits are also common offerings. The offerings are later partaken in the same spirit as Hindus take prasad.
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Caruso, Aimee. “Pfeffernusse: Spicy Holiday Cookies.” Retrieved 21 July 2013 For the dough, most versions still use 19th century ingredients such as potassium carbonate and ammonium carbonate as leavening agents to get the sticky and dense consistency of the original mixture. It is then either kneaded by hand or through the use of an electric mixer.
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Each morning the mixture is thoroughly kneaded with the hands. When fermentation is complete the kishk is spread on a clean cloth to dry. Finally it is rubbed well between the hands until it is reduced to a powder and then stored in a dry place. In Jordan a dried yogurt similar to kashk called jameed is commonly used.
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While not viable for commercial use due to the fixed loaf shape and the limited duty cycle, bread machines are very suitable for home use, producing their best results when dealing with kneaded doughs.The King Arthur Flour test kitchen uses bread machines extensively in their recipe testing; for more details, see King Arthur Flour Baker's Companion, Countryman Press, 2003.
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In Autumn 2003, "Shiroi Roll Cake" went on sale, at first it was only sold in Hokkaido Bussanten (food and products fair) and Shiroi Koibito Park but nationwide online sales began on March 3, 2011. In addition, sales of baumkuchen with Shiroi Koibito's white chocolate kneaded into the dough "Shiroi Baum Tsumugi" commenced on December 17, 2009.
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The palms are cut down when they are about 15 years old, just before or shortly after the inflorescence appears. The stems, which grow high, are split out. The starch-containing pith is taken from the stems and ground to powder. The powder is kneaded in water over a cloth or sieve to release the starch.
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Wheat grains were softened by soaking, then either reduced into gruel, or ground into flour ( aleiata) and kneaded and formed into loaves ( artos) or flatbreads, either plain or mixed with cheese or honey.Migeotte, p.62. Leavening was known; the Greeks later used an alkali ( nitron) and wine yeast as leavening agents.Galen, On the properties of Food 1.10; Dalby p.
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Chhena jilapi are made in a manner very similar to regular jalebis which are popular throughout India. However, the basic ingredient is fresh curd cheese called chhenna. Fresh chhena is thoroughly kneaded and rolled up into shapes similar to pretzels, before being deep fried. The fully fried chhena pretzels are then soaked in a sugary syrup.
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Chhena poda () is a cheese dessert from the Indian state of Odisha. Chhena poda literally means Roasted Cheese in Odia. It is made of well-kneaded homemade fresh cheese chhena, sugar is baked for several hours until it browns. Chhena poda is the only well known Indian dessert whose flavor is predominantly derived from the caramelization of sugar.
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Watanabe uses kozo paper (from mulberry tree) and momigami (kneaded paper). The momigami paper was crumpled by hand, squeezed and wrinkled to give a rough quality to the prints. The katazome method uses traditional organic and mineral pigments in a medium of soybean milk. The protein in the milk bound the colors to the paper's surface.
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The barley grain is completely dehulled and milled. Tihlo is made using moistened roasted barley flour that is kneaded to a uniform consistency. The dough is then broken into small balls and laid out around a bowl of spicy meat stew. A two-pronged wooden fork is used to spear the ball and dip it into the stew.
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Pane ticinese is made of a dough of water, white flour, biga (a mixture of flour, yeast and water), salt, and (in the contemporary recipe only) some oil. After being kneaded, the dough is divided into round pieces of about 2 kg, which are left to rise for a few minutes before being re-kneaded, flattened and formed into small individual loaves, or michette (plural of michetta). Each michetta is shaped by hand into an oval shape of about 10 cm in length, and attached to other michette to form a complete loaf. After being brushed with egg, the loaves are again allowed to rise until their volume has doubled, then baked for about 20 to 25 minutes at a temperature of , until the crust is a golden brown.
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Ariselu or arisa A dough is first prepared out of rice flour or ground soaked rice and molten jaggery. The dough is kneaded first and then flattened in small portions in a similar fashion as making breads such as poori or chapatti. These flattened portions are fried in ghee or oil. Finally, these are pressed in gingelly or sesame seed or poppy seeds.
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Grant discovered the secret for the loaf, which was subsequently named after her, by accident when she realised that she had forgotten to knead the wholemeal dough she was making, and found it to have a superior taste to its kneaded counterparts. The bread was subsequently promoted as a way of encouraging wartime wives to eat well on their rations.
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The name Pain petri in French, translates literally to "kneaded bread", due to the historically long time required to knead pain petri prior to the invention of stand mixers, and other kitchen appliances. Traditionally the women of the Moroccan Jewish community would knead the dough for a long period of time for the pain petri to obtain a lighter consistency.
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The shape of the hollow boat resembled a wooden rice pit. The windows were completely transparent and the baffled fishermen looked inside. The inner side of the Utsuro-bune was decorated with texts written in an unknown language. The fishermen found items inside such as two bed sheets, a bottle filled with 3.6 litres of water, some cake and kneaded meat.
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Oromo (, ) or Orama (, ) is a traditional steamed pie made in Central Asia, especially among the Kyrgyz and the Kazakhs. The name comes from a nominalisation of the word "to roll"/"to wrap", referring to how the food is made. The dough for orama is made from flour, water, and salt. It is kneaded and rolled thin, and a filling is spread over it.
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Glutinous rice flour is kneaded with boiling water and rolled into small round cakes with fillings made of toasted soybean powder, cinnamon powder, and honey. The cakes are then coated with white gomul (dressing powder) made with geopi-pat (husked adzuki beans, often the black variety), garnished with thin strips of jujube or gotgam (dried persimmon), and steamed in siru (steamer).
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In Nagaland, the leaves are dried, powdered, kneaded into a dough and baked into biscuits. These biscuits are burnt and dissolved in boiling water before being added into meat dishes to create a thick, flavourful dry gravy. In Bengal, the plant is called kachu. Its leaves are used to wrap fish and prawns for steaming to make bhapa mach (steamed fish).
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Those of Mendoza are large and include olives and garlic. Those of San Juan add peeled tomato and white wine. In San Luis they are big, seasoned with oregano and hot pepper, and kneaded with pork fat. In Córdoba, they were called "federal cake" or "empanadas de Misia Manuelita", famous because pears boiled in wine with cloves were added to their filling.
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Products from the woollen mills were taken to the coast from the quay at Trefiw using the River Conwy. A diameter overshot wheel powered spinning mules and jennies. The yarn was then woven into cloth on hand looms. A smaller wheel powered a fulling mill, which washed the cloth and kneaded it with wooden hammers to thicken and strengthen it.
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The burial of the pith apparently facilitated its fermentation and softening, and the dough was lightly roasted over a coal fire. In 1779 Paterson likewise found that the pith of a "large palm" near King William's Town was utilised by the Africans and Hottentots as bread. The pith was removed and left till sourish, before it was kneaded into bread.
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Kusa mochi (, "grass mochi"), also known as kusamochi or yomogi mochi, is a Japanese sweet. It is made from mochi and leaves of yomogi, also known as Japanese mugwort. Because Japanese mugwort is kneaded into the mochi, kusa mochi takes on a vivid green color. The greenness of it depends on the amount of Japanese mugwort blended in the mochi.
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Murukku preparation Murukku is typically made from rice and urad dal flour. The flours are mixed with water, salt, chilli powder, asafoetida and either sesame seeds or cumin seeds. The mix is kneaded into a dough, which is shaped into spiral or coil shapes either by hand or extruded using a mould. The spirals are then deep fried in vegetable oil.
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Contrary to homemade cheese, commercial tulum is made of goat's milk with a lower fat content, and kneaded with water buffalo or sheep milk, ripened in cowskin casings, and produced in an accelerated process that makes it, however, less durable. Its flavor is slightly different and it may become moldy. Ripening of commercially produced tulum is commonly also carried out in plastic barrels.
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Molinukai are Lithuanian ocarinas, made in the shape of a tube or a toy figure. The tube-shaped whistles are made of clay mixed with sand. The clay is kneaded and rolled, and rolled around a small stick. The stick is removed, one end of the tube is squeezed shut, while the other end is flattened and the blowing hole is made with a thin splinter.
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The oldest stories of golems date to early Judaism. In the Talmud (Tractate Sanhedrin 38b), Adam was initially created as a golem (גולם) when his dust was "kneaded into a shapeless husk." Like Adam, all golems are created from mud by those close to divinity, but no anthropogenic golem is fully human. Early on, the main disability of the golem was its inability to speak.
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After the grain was milled into flour, it was mixed with water and kneaded in a large trough. For dough made with wheat flour, starter, called seor, was added. The starter was prepared by reserving a small portion of dough from a previous batch to absorb the yeasts in the air and thus help leaven the new dough. Seor thus gave the bread a sourdough flavor.
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Slices of Chhena Poda Chhena Poda is a cheese dessert from the state of Odisha in eastern India. 'Chhena poda' literally means 'burnt cheese' in Odia. It is made of well-kneaded homemade cottage cheese or chhena, sugar, cashew nuts and raisins, and is baked for several hours until it browns. The best quality of Chhena Poda is found in the localities of Nayagarh District in Odisha.
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In the early days of the colonisation of South Australia, in areas where substantial timber was unavailable, pioneers' cottages and other small buildings were frequently constructed with light vertical timbers, which may have been "native pine" (Callitris or Casuarina spp.), driven into the ground, the gaps being stopped with pug (kneaded clay and grass mixture). Another term for this construction is palisade and pug.
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Of the bread types currently available, flatbrauð (flatbread) and laufabrauð (leaf bread) have the longest traditions. Flatbrauð came in various sizes and thicknesses and was made from rye-flour and hot water. Sometimes wheat was added as well. The bread was kneaded and flattened into a round form by a cake roller or by hand, picked and baked on a hot stove or in ashes.
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It is allowed to stand for one week, during which time it mostly solidifies into crystalline masses. These solids are wrapped in a cloth and squeezed in a pressing tub for a day to press liquid out of those solidified pieces. The pieces are then washed and kneaded with water 4 or 5 times, to refine the sugar in them and make it whiter.The World of Sugar.
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Mixed kocho and bulla can be kneaded into dough, then flattened and baked over a fire. Kocho is in places regarded as a delicacy, suitable for serving at feasts and ceremonies such as weddings, when wheat flour is added. The fresh corm is cooked like potatoes before eating. Dry kocho and bulla are energy-rich and produce from 1400 to 2000kJ per 100 g.
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Ozora Simpson's large scale ceramic sculptures are constructed by hand from stoneware clay. Reminiscent of traditional African techniques, each sculpture is formed of single weighty coils. The hand rolled coils are carefully kneaded into place and left to dry before the next is added.Jennifer Scruby, ‘Feats of Clay’, Elle Décor USA The prints of her fingers and palms often remain a pattern on the works.
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Its main ingredients are wheat flour, yeast, powdered sugar, olive oil and dry white wine. A dough is prepared with flour, almost all the sugar and the oil, white wine at yeast dissolved in some water. The dough is kneaded, left to rest and rolled out in a circle 1.5 cm high. Its edges are thoroughly pinched by hands and the dough is pierced with a fork.
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Thickeners are added to ground material such as beef, pork, or fowl, and occasionally fish. The mixture is then kneaded and molded into a dumpling or skewered. It also refers to a fish meatball, which is added to hot soup and called , or fish ball soup. Tsukune is also enjoyed as tsukune nabe, a Japanese steamboat dish with local varieties found in regions in Japan.
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Its main ingredients are wheat flour, shortening (sdruttu), brocciu, eggs, grated orange zest, egg yolk, sugar, olive oil and sugared milk. A dough is prepared with flour, sdruttu, eggs and sugared milk. The dough is kneaded, left to rest and divided in two parts. Then brocciu is passed through a sieve and mixed with eggs, sugar, olive oil and grated orange zest to make the stuffing.
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When yeast is used for making bread, it is mixed with flour, salt, and warm water or milk. The dough is kneaded until it is smooth, and then left to rise, sometimes until it has doubled in size. The dough is then shaped into loaves. Some bread doughs are knocked back after one rising and left to rise again (this is called dough proofing) and then baked.
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The batch is then kneaded with one's hands and strained. Vinegar is then added to the solution, and the colorant is soaked up by using strips of linen. The strips of linen (now red) are then placed in a separate container and alkali is added once more to release the red absorbed by the linen. The solution obtained is then poured into a separate container.
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Roofs are generally made by this way. Clay is kneaded and is spread thinly. Then amkiwa is extended upward and downward, and sukiwa cover joints at right and left side. By classifying giwa through materials, there are togiwa made by kneading and baking clay, cement giwa-made by mixing cement and sand, and metal giwa made by cutting and making form with metal plate.
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Joisher trekked with his fellow survivors for 3–4 days from EBC to Lukla from where they were transported to Kathmandu by IAF helicopter. They then volunteered to assist relief work for the earthquake hit as they awaited the arrival of their gear. Joisher kneaded dough and cut vegetables for a kitchen that served puri bhaji. Joisher told NDTV "I'm certain I'll be back again next year".
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T'ihlo (, ṭïḥlo) is a dish originating from the historical Agame and Akkele Guzai provinces. The dish is unique to these parts of both countries, but is now slowly spreading throughout the entire region. T'ihlo is made using moistened roasted barley flour that is kneaded to a certain consistency. The dough is then broken into small ball shapes and is laid out around a bowl of spicy meat stew.
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It can be used to scoop other foods or served stuffed with a filling. A typical naan recipe involves mixing white or whole wheat flour with active dry yeast, salt, and water. The dough is kneaded for a few minutes, then set aside to rise for a few hours. Once risen, the dough is divided into balls (about 100 g or 3.5 oz each), which are flattened and cooked.
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An alternative and vastly more sophisticated version involved otter-fat wax, black sulfur, Bdellium gum (similar to Myrrh), pith of fresh cherry seeds, coconut milk, sap of wild figs, and a piece of quick lime. This unlikely mixture was ground together, kneaded with oil of Balsam, rolled into small pellets and dried. Before being shot, it was sprinkled with black sulfur. Seemingly it wasn't lit until being sent on its way.
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One part is used as a strip, and the other part is kneaded and made into strips. Make a crisp with a good pastry. Mix three kind of parts with 5:3:1 match, rub into the Mahua. 8\. Pour the oil into the pot, burn to warm with slow fire, put the sesame seeds into the pot for about 20 minutes until it looks like jujube red and straight.
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The curds are allowed to rest for a number of hours. Then follows the filatura. The curds are steeped for some hours in a bath of very hot whey, or water (for Mozzarella di Bufala Campana the temperature is 95 °C). When they begin to float most of the liquid is removed and the curd is mixed and kneaded until the required soft, elastic, stringy texture is obtained.
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Meanwhile the grated potatoes are covered with mashed potatoes and when ready, the starch is distributed evenly over the potato mixture. The potato mixture is combined and sprinkled with flour, salt, pepper and melted butter or bacon fat. This "dough" is kneaded, shaped into cakes and scored with a cross so they divide into farls when baked. Another method to make boxty is pan-fried like a griddle-cake.
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After that, both broths are chilled, and any fat floating on the surface is skimmed off. The cooked brisket is cut into bite-sized pieces, while the yang and gopchang are cut into long, diagonal strips. The boiled beef gopchang and brisket are marinated with seasonings and kneaded for a long time. Oyster mushrooms are parboiled in salted boiling water, slightly pressed to squeeze water, torn by their grain, and seasoned.
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Yummy Dough (also known by its original German name Essknete) is a baking mixture which, after the addition of water, is kneaded to a smooth dough. It was invented in 2005 and first introduced in the market in 2007. The product's consistency is similar to that of modeling clay, such as Play-Doh, except it is edible raw and can be baked. Its coloring agents are all vegetable.
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For example, "Hatto" in the northern area of the Miyagi prefecture to Iwate prefecture in the northern part of the Sendai clan is divided into small chunks of flour dough kneaded with cool water and thinned by stretching it like noodle with fingers.Miyagi Prefecture Eastern Region Promotion Office What is Hatto? -Miyagi Prefecture official site In Aomori prefecture, Iwate prefecture, etc., the manner of dividing flour dough is different.
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The steps of draining, pressing, adding more skim milk, and heating are repeated once more. The curd is drained again, salted (2 to 2.5% by weight) and kneaded on a table for about 15 minutes. Hot butterfat or rich cream is added, about one part of butterfat for every five parts of curd, and the mixture is once again heated and stirred. The cheese is then molded in parchment-lined boxes.
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Ras malai consists of flattened balls of chhana soaked in malai (clotted cream) flavoured with cardamom. Milk is boiled and a bit of vinegar or lime juice is added to split it. The whey is discarded and the milk solids are drained, cooled and kneaded into a dough. The dough is divided into small balls and the balls are cooked in hot water with a bit of rose water added.
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The mixture is then kneaded by auger extruder equipped with mixing paddles and kneading blades to obtain a homogeneous mass, and after that is extruded through various shaped dies. Drying process begins immediately after the products are shaped to prevent deformation and sticking. The pastas are dried completely in drying chambers and stabilized, then ready for packaging. In modern factories, dry pasta is processed using automatic continuous lines.
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Traditionally, a kati roll is a kati kebab wrapped in a layered paratha bread. Paratha is dough that is kneaded into a rope, then coiled into a round patty. It is then flattened with a rolling pin and partially fried in oil on a tawa (griddle). These semi-cooked parathas are then kept aside until needed, at which time they're put back on the tawa and cooked through.
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Champaran meat, also known as ahuna, handi meat or batlohi, is a dish with its root from Champaran,a district of Bihar. Meat is marinaded in a mix of mustard oil and ghee, garlic, onions, ginger with the paste of spices. The mouth of the handi (earthenware pot) is sealed with kneaded flour. It is cooked slowly on a low flame of a wood fire and tossed continuously while cooking.
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This is tough and elastic and 6–7 cm. thick. > This mass is to supply moisture and air for the young. It emerges from the > cloaca along with the eggs, and is then kneaded thoroughly by remarkable > movements of the feet of the female. Stretching out and closing the toes, > she mixes the sticky mass with air and breaks the big bubbles up into > smaller and smaller foam.
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For the purpose of obviating this the knots are covered with two coats of a preparation called knotting, made by dissolving shellac in methylated spirit. Putty is required for stopping nail- holes and small crevices and irregularities in woodwork. It is made of powdered whiting and linseed oil mixed together and kneaded into a stiff paste. For light work hard stopping, made of white lead and whiting, should be employed.
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Traditional pasta filata cheeses such as Mozzarella also fall into the fresh cheese category. Fresh curds are stretched and kneaded in hot water to form a ball of Mozzarella, which in southern Italy is usually eaten within a few hours of being made. Stored in brine, it can easily be shipped, and it is known worldwide for its use on pizza. Others include Dane, Belgian Crescent and German Crescent.
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The god then plucked the right eye from the child and planted it in the village, giving rise to domesticated guarana. The Guaranis make a herbal tea by shelling, washing and drying the seeds, followed by pounding them into a fine powder. The powder is kneaded into a dough and then shaped into cylinders. This product is known as guarana bread, which is grated and then immersed into hot water along with sugar.
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Wheat was also used in the holy bread in churches. The coarse loafs were simply made from flour or crushed grain that was kneaded with hot water or some other liquid and shaped into a flat cake of dough. These cakes were placed on a flat stone beside the fire, in the ashes or on the embers of the fire. They were used as a bread plate with fish, meats and vegetables.
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It is served as a dessert on special occasions such as a festival or a wedding. Semolina based pheni laadu and badam milk, karnataka sweet dish It's prepared by rolling out kneaded dough made of maida into layered circular shapes and then deep frying in ghee or refined oil. The outcome resembles a semi golden brown fluffy poori, which is then sprinkled liberally with powdered sugar and optionally grated almonds and cashew.
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Soda bread is made with coarse flour (either white or whole meal), or a mix of the two depending on the recipe. High protein flour is not needed for this bread as the texture is described as being "moist and crumbly". Other whole grains (such as rolled oats) may be added to create different varieties. This bread does not have to be kneaded and bakers caution that kneading can toughen the dough.
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The symbolic role of bread as both sustenance and substance is illustrated in a sermon given by Saint Augustine: > This bread retells your history … You were brought to the threshing floor of > the Lord and were threshed … While awaiting catechism, you were like grain > kept in the granary … At the baptismal font you were kneaded into a single > dough. In the oven of the Holy Ghost you were baked into God's true bread.
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Fritters are fruit pieces in a thick batter that have been deep fried. Gulab jamun is an Indian dessert made of milk solids kneaded into a dough, deep-fried, and soaked in honey. Churros are a deep-fried and sugared dough that is eaten as dessert or a snack in many countries. Doughnuts are most famous for being a trademark favorite of fictional character Homer Simpson from the animated television series The Simpsons.
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Biłgoraj pierogi (Polish: Pieróg biłgorajski, piróg biłgorajski, krupniak) - traditional Polish regional dish, originating from Biłgoraj Land, formerly prepared for important celebrations and holidays. Pieróg biłgorajski is a baked good based on cooked potatoes, quark and cooked buckwheat groats (kasha). The other ingredients are: eggs, śmietana (sour cream), fatback or lard, mint (fresh or dried) and spices (salt, black pepper). The kneaded dough is formed into a rectangular or circular shape and baked in oven.
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A weight is placed on the cover for several hours allowing more whey to be expressed. The curd is subsequently cut in pieces the size of bar of soap and immersed in brine. The pieces are then arranged on a counter, and cured for 24 hours. The next day, the curds are crushed by hand, kneaded with raw goat's milk and then tightly stuffed into a goatskin casing, which has been cleaned and salted.
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Local businesses outside Ganesh Temples across India usually sell pre-packed/ready- made versions of Modaks. In Japan, a sweet similar to modak and known locally as kangidan (歓喜団), is offered to god Kangiten, the Japanese version of Lord Ganesha. Kangidans are made from curds, honey, and red bean paste. They are wrapped in kneaded dough made from parched flour and shaped like a bun before they are deep fried.
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The mixture is then allowed to ferment from one to several days, depending on the ambient temperature and humidity. As with most sourdough breads, the starter can be maintained and used indefinitely, as long as the yeast is kept alive with regular feeding. The potato starter and fermentation lends rēwena bread its characteristic sweet and sour taste. The starter is then mixed with flour and water, kneaded, and baked, usually in a round loaf.
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Others ground grain or kneaded the meal into bread, and baked it for the use of the brethren. They spun and wove their own garments from the undyed wool of their own sheep. They could grow no fruit in these storm-swept islands; they drank neither wine nor mead, and they had no flesh meat, except perhaps a little for the sick. St Enda himself died in old age around the year 530.
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The painting depicts a legend told about the citizens of Eeklo in Flanders. When they were unhappy with the look of their heads, they would go to the village bakery. There the baker and his assistants would lop off their heads and place cabbages on their necks to stem the bleeding. The improved heads would then be kneaded and rolled, rubbed with a new finish, baked in the oven and ultimately replaced.
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Semmelknödel are a kind of bread dumplings made from dried wheat bread rolls like Kaiser rolls, milk, and eggs. The name derives from southern Germany, where semmel means bread rolls and knödel refers to something that has been kneaded. Semmelknödel are a food specialty in southern Germany, Austria and the Czech Republic, as well as northern Italy (where they are called "Canederli" in Trentino, "Semmelknödel" in Südtirol and "Maracund" in the Lombardy).
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He lived in a damp, underground jail and got so sick that he could not get up from his bed. Sometimes his stationery were taken away from him; then he wrote with rust paint and rarely with his own blood. He used as pen a kneaded tin piece from the window. When he was allowed to use pen and ink he sat at his table and corrected his earlier translations or was working on new ones.
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The ingredients are pork fat, eggs, "Mar del Plata cheese", "Criollo cheese" or "Paraguay cheese", salt, corn or maize flour, starch and milk. The pork fat is whipped until it becomes creamy and becomes much lighter in color. Then the eggs, salt and cheese (in small pieces) are added, whipping the mixture after every addition. The preparation is mixed with the maize flour, starch and milk, producing a paste that can be kneaded with the hands.
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It is then salted or brined, kneaded until the juices are exuded, and left to ferment in large clay urns for 15 to 20 days. The vegetable is then repeatedly steamed and dried until reddish brown in colour and highly fragrant. This pickled vegetable is used to flavor stewed dishes, in particular Meigan cai cooked with pork () or for Meigan cai baozi (). Meigan cai was formerly a tribute item to the imperial palace in the Qing Dynasty.
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The dough is made by kneading sifted wheat flour with sesame oil, honey, ginger juice, and cheongju (rice wine). Flours and sesame oil (are rubbed together with hands, and then passed through a mesh sieve. Sugar syrup in soju are added to the resulting flour and sesame oil mixture, which is then kneaded, sheeted, and cut into squares. Sugar syrup is prepared by boiling mixture of sugar and water for 10 min and then starch syrup is added.
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Lazanki, rather large for Polish standards, with sour cream Lazanki (, , singular łazanka, ) is a Belarusian, Lithuanian and Polish type of pasta. It consists of wheat, rye or buckwheat kneaded into dough which is rolled thin and cut into triangles or rectangles. These are boiled, drained, and eaten with melted pork fat, vegetable oil and often sour cream. In Poland, they are commonly mixed with fried cabbage or with soured cabbage and small pieces of sausage, meat and/or mushrooms.
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When unbound, the broken feet were also kneaded to soften them and the soles of the girl's feet were often beaten to make the joints and broken bones more flexible. The feet were also soaked in a concoction that caused any necrotic flesh to fall off. Immediately after this procedure, the girl's broken toes were folded back under and the feet were rebound. The bindings were pulled even tighter each time the girl's feet were rebound.
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Tomatokeftedes are fried tomato balls served as an appetizer on the Greek island of Santorini, and generally Cyclades. The dish is made from crushed or pureed tomatoes fried in oil. The batter is tomatoes and flour kneaded into a dough along with spices, parsley, onion, and mint; the dough is then fried in cooking oil and served as an appetizer.. Santorini-grown tomatoes are preferred, as the island's rugged terrain and pumice-laced soil makes for more robust fruits.
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Variations are made by the quality of the leavening agent, by adding barley or sorghum, bran, or by making it corn-based. Khubz-ftir, raqâq, rfîs" or "tarîd: well-kneaded, unleavened dough, baked for half a minute on a convex sheet of brass or iron, balanced on stones over a fire. This is a preferred method for those living nomadic lives due to easy transportation of pan and little amount of fuel necessary. French baguettes: white, leavened wheat flour.
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The Legend of the Baker of Eeklo The painting depicts a legend told about the citizens of Eeklo in Flanders. When they were unhappy with the look of their heads, they would go to the village bakery. There the baker and his assistants would lop off their heads and place cabbages on their necks to stem the bleeding. The improved heads would then be kneaded and rolled, rubbed with a new finish, baked in the oven and ultimately replaced.
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Making #Polished grains are left to soak overnight, then drained. #The grains are placed in a large mortar and multiple people sing while pounding the grain with large pestles ('). #The resulting flour is kneaded with hot water and formed into round flat dumplings approximately 7 or 8 centimeters in diameter and 1 centimeter thick. #The dumplings are boiled in a large pot, taking care not to allow them to burn on the bottom of the pot.
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The bamboo cane replaces the therapist's hands, and it is used to give a deep, firm massage. The cane is held by the therapist and rolled over the muscle with the same strokes they would use with their hands. The muscle is then kneaded, which assists in the release of tension and easing of knots. Massage practitioners often use the whole arm from elbow to wrist, and the use of the bamboo cane replaces this technique.
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The dough is kneaded with bare hands in a wooden bowl, and stretched out to dry. It is then folded over and cut into large pieces with a kitchen knife. Unlike udon, hōtō requires a tougher texture of dough, brought about by the amount of gluten, and the dough is not mixed with salt or left to sit. One peculiarity is that the noodles do not need to be parboiled; they are boiled raw along with the other ingredients.
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At first, dry pasta was a luxury item in Italy because of high labor costs; durum wheat semolina had to be kneaded for a long time. There is a legend of Marco Polo importing pasta from China"Who "invented" pasta?". National Pasta Association: "The story that it was Marco Polo who imported noodles to Italy and thereby gave birth to the country's pasta culture is the most pervasive myth in the history of Italian food." (Dickie, p. 48).
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Mouna is prepared most often for Jewish holidays and special occasions in the Algerian Jewish community. Mouna is prepared by making an enriched dough made with flour, eggs, cooking oil, water, sugar, salt, and sometimes anise seeds, and orange or lemon zest or juice. The bread is then Kneaded and left to rise. It is then formed into small individual balls, and the balls of dough are joined together in a pan and are coated with an egg wash.
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General Grant at City Point is a composite of three different photographs. Vintage manipulated photo of World War I battle action including details combined from multiple photos. Goebbels family portrait photo in which the visage of the uniformed Harald, who was actually away on military duties, was inserted and retouched. Retouching tools from the pre-digital era: gouache paint, kneaded erasers, charcoal sticks, and an airbrush, the latter giving rise to the phrase "airbrushed from history".
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The next day, the rested meat and fat must be ground by hand, using a crescent-shaped iron cleaver known as the "Zırh". Only sweet red peppers (also hand chopped with the Zırh) and salt should be added. The Designation of Origin also authorizes, "under certain circumstances", the addition of spicy green capsicum and fresh garlic cloves. The meat will then be thoroughly kneaded together with the fat, the salt and the additional ingredients until reaching a homogenous consistency.
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Shmurah Matzah at the "Boro Park Matzah bakery" performing the Mitzvah of separating Challah from each basket (called "צירוף סל" in Hebrew) The dough offering (Hebrew mitzvat terumat challah ) is a positive commandment requiring the owner of a bread dough to give a part of the kneaded dough to a kohen (Jewish Priest). The obligation to separate the dough offering (henceforth: challah) from the dough begins the moment the dough is kneaded, but may also be separated after the loaves are baked., mitzvah # 385 This commandment is one of the twenty-four kohanic gifts,The Talmud of the land of Israel: a preliminary translation 28 p121 Jacob Neusner "Unit II introduces Tosefta's amplification and adds a sizable number of items. It would not be possible more precisely to ... [C] For dough-offering on behalf of dough about which there is a doubt whether or not dough-offering has ..." and, by a biblical injunction, is only obligatory in the Land of Israel, but from a rabbinic injunction applies also to breadstuffs made outside the Land of Israel.
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Others kneaded clay into balls and dropped them through a hole in a false wall they had constructed in an unused room in one of the huts. To support the tunnel roof, oak benches were stolen from the canteen and bed legs were cut down when supplies of wood were depleted. A ventilation pipeline was made from condensed milk tins; air was forced through by a hand-operated fan. The tunnel even had its own electric lights, tapped off the mains supply.
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In Bengali, Odia and other east Indian cuisines, the chhena are beaten or kneaded by hand into a dough-like consistency, heavily salted and hardened to produce paneer (called ponir), which is typically eaten in slices at teatime with biscuits or various types of bread, deep-fried in a light batter or used in cooking. In the area surrounding the city of Surat in Gujarat, Surti Paneer is made by draining the curds and ripening them in whey for 12 to 36 hours.
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The beer production completely ceased after the Ottoman conquest. Byzantine statesmen Theodore Metochites describes the rich lunch prepared at the court of King Milutin, which consisted of the fish from the Danube, boar meat, venison, and bird meat. He also mentions other food served at the court, like other game (roe deer and rabbit meat), broths made from numerous birds (partridge, snipe, wild pigeon) and a special treat, pogača kneaded with honey. Aromatic wines and spring water were served, too.
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Top layer of rishta decorated with saffron Sheki pakhlava has three main parts: rishta, stuffing and syrup. The main ingredients are rice flour, sugar, peeled hazelnuts, coriander seeds, cardamom, and saffron. One of the specific requirements for Sheki pakhlava is to use rice flour ground only in a water mill. The other characteristic is containing grid-shaped rishta made by pouring kneaded dough onto a hot griddle through a special funnel with eleven holes and baking it in a minute.
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A second hole was most likely also on the missing half of the loaf. The bread had no pronounced crust and it was baked from a very finely ground and sifted wheat flour. A microscopic examination of the surface showed that the dough contained only remarkable small traces of wear fine millstones. The dough itself was kneaded thoroughly and showed only very small porosity, suggesting that neither a wild yeast fermentation nor a sourdough were used to leaven the bread loaf.
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Baati is a hard bread made up of wheat flour commonly known as aata. Wheat flour is kneaded with little bit of salt, dahi (yogurt) and water. Tennis ball-sized round balls of this dough are cooked in a well-heated traditional oven. When the baati becomes golden brown in colour, it is greased with ghee and is then served with dal, rava ladoo, rice, pudina chutney, kairi (raw mango) chutney, green salad with much onion, and fresh buttermilk (chass).
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For shading and blending, the artist can use a blending stump, tissue, a kneaded eraser, a fingertip, or any combination of them. A piece of chamois is useful for creating smooth textures, and for removing material to lighten the tone. Continuous tone can be achieved with graphite on a smooth surface without blending, but the technique is laborious, involving small circular or oval strokes with a somewhat blunt point. Shading techniques that also introduce texture to the drawing include hatching and stippling.
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They cup their down-turned hands over the flame and then raise their palms to their forehead - the purificatory blessing, passed from Valmiki's image to the flame, has now been passed to the devotee. The arthi plate is generally made of metal, usually silver, bronze or copper. On it must repose a lamp made of kneaded flour, mud or metal, filled with oil or ghee. A cotton wick is put into the oil and then lighted, or camphor is burnt instead.
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The dough can then be allowed to rise or "prove". Similar to kneading is knocking back or punching down, which is done to the dough after proving. The dough is punched once or twice, after which it is kneaded gently for a short time. The aim of this is to remove any large gas pockets which have formed in the dough, create an even texture in the bread, and redistribute the nutrients for the yeast, thus allowing fermentation to continue.
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Sarooj is a traditional water-resistant mortar used in Iranian architecture, used in the construction of bridges, and ice pits or earth refrigerators (yakhchal).The Earth Refrigerators as Earth Architecture at IJESD.org It is made of clay and limestone mixed in a six-to-four ratio to make a stiff mix, and kneaded for two days . A portion of furnace slags from baths are combined with cattail (Typha) fibers, egg, and straw, and fixed, then beaten with a wooden stick for even mixing.
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Incense box , influenced by Thai style, by a follower of (19th century) is a small lidded container for the incense that is added to the charcoal fire during the charcoal-laying procedure. For the kneaded incense () that is used in a sunken hearth (), the container is generally made of ceramic. For the chips of incense wood () used in a portable brazier (), it is generally made of lacquer ware or plain wood. There are also incense containers made of clam shells.
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Different kinds of pastries are made by utilizing the natural characteristics of wheat flour and certain fats. When wheat flour is mixed with water and kneaded into plain dough, it develops strands of gluten, which are what make bread tough and elastic. In a typical pastry, however, this toughness is unwanted, so fat or oil is added to slow down the development of gluten. Pastry flour can also be used, since it typically has a lower level of protein than all-purpose or bread flours.
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Apple strudel dough is a thin, elastic dough,Strudel Dough, Pastry chef central consisting of many thin layers and known as "Blätterteig", the traditional preparation of which is a difficult process. The dough is kneaded by flogging, often against a table top. Dough that appears thick or lumpy after flogging is generally discarded and a new batch is started. After kneading, the dough is rested, then rolled out on a wide surface,Real Homemade Strudel Dough and stretched until the dough reaches a thickness similar to phyllo.
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On the farms, about 5% of buttermilk may be added to the milk, and it is set with rennet at a temperature of to . About 30 minutes later, the curd is cut with a harp, stirred, and warmed to about by pouring in hot whey. The curd is dipped with a cloth and kneaded. Cumin seeds are added to a portion of the curd, and the curd is then put into cloth-lined hoops in three layers, with the spiced curd as the middle layer.
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Nevzine tatlısı is made with a leavened dough made of flour, egg, vegetable oil, tahini, milk and a little vinegar to activate the baking soda which acts as a leavening agent. After kneading the dough, crushed walnuts are incorporated before the dough is kneaded a second time. It is baked in the oven on an ungreased tray and optionally garnished with walnuts. To make the molasses syrup a grape molasses called pekmez is heated on the stove with sugar to make a syrup called şerbet.
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Roti canai is made from dough which is usually composed of fat (usually ghee), flour and water; some recipes also include sweetened condensed milk. The dough is repeatedly kneaded, flattened, oiled, and folded before proofing, creating layers. The dough ball is then flattened, spread out until paper thin (usually by "tossing" it on a flat surface), and gathered into a long rope-like mass. This "rope" is then wound into a knot or spiral and flattened, so that it consists of thin flakes of dough when cooked.
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Ram Raiyas are a sect of Sikhism who followed Ram Rai, the eldest son of Guru Har Rai. He was sent by his father as an emissary to the Mughal emperor Aurangzeb in Delhi. Aurangzeb objected to a verse in the Sikh scripture (Asa ki Var) that stated, "the clay from a Musalman's grave is kneaded into potter's lump", considering it an insult to Islam. Ram Rai explained that the text was miscopied and modified it, substituting "Musalman" with "Beiman" (faithless, evil) which Aurangzeb approved.
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After the curd heals, it is further cut into 1 – 1.5 cm large pieces. The curds are stirred and heated to separate the curds from the whey. The whey is then drained from the curds and the curds are placed in a hoop to form a solid mass. The curd mass is left until the pH is at around 5.2–5.5, which is the point when the cheese can be stretched and kneaded to produce a delicate consistency—this process is generally known as pasta filata.
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Corn flour is kneaded together with broth and some soft butter and the cooled pork fat mixture is incorporated to make a soft dough with a golden color. A large plantain leaf is greased with vegetable oil and the dough is flattened on the leaf to about a quarter inch thickness . The guiso filling is topped with a combination of onion, pepper, parsley, potatoes, raisins, almonds, chickpeas, capers, green olives, hard boiled eggs and bacon. The leaf is tied and boiled at a low heat.
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The word ' is derived (via Yiddish) from the East Slavic word ', a diminutive from ', "small pancake". The Slavic word derives from Ancient Greek ἐλάδιον, diminutive of ἔλαιον, "olive oil", "oily substance". The word ' (), the Hebrew name for latke, refers in the Book of Samuel to a dumpling made from kneaded dough, as part of the story of Amnon and Tamar. Some interpreters have noted that the homonym ' () means "heart," and the verbal form of l-v-v occurs in the Song of Songs as well.
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With the manner how to make diverse kinds of Syrupes: and all kinde of Banquetting Stuffes,' London, 1611. In 1603 Plat gave an account of an invention of cheap fuel—i.e. coal mixed with clay and other substances, and kneaded into balls—in a tract called 'Of Coal-Balls for Fewell wherein Seacoal is, by the mixture of other combustible Bodies, both sweetened and multiplied,' London, 1603. Richard Gosling reissued in 1628 an account of Plat's device, and developed it further in his 'Artificial Fire,' 1644.
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A 1969 USDA booklet describes the manufacturing technique for one whisky-cured style of prästost: :Fresh, whole milk is set with rennet at a temperature of 90°F. When the curd is very firm, it is cut coarsely, then put in a sieve to allow the whey to drain off. The curd is collected in a cloth and kneaded to expel more whey. Whisky is mixed with the curd, then the curd is packed in a basket and salt is sprinkled on the surface.
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Moreover, it provides an image of warmth during the colder seasons. In case of the ro, the incense used is called Neriko (練香), which are small kneaded balls from a mixture of woods, spices, and herbs, instead of Kouboku (香木) incense made from aromatic wood, used in spring and summer. The furo (portable brazier) is used during spring and summer. They have a variety of shapes and the earliest ones were made of bronze but later iron and clay braziers became more common.
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Laffa baking in a coal-fired oven Laffa is prepared by creating a dough typically made up of flour, water, yeast, salt, sugar, and olive oil. The dough is kneaded and then often left to rise for several hours or overnight. It is then divided into several balls of dough, which are then left to rise. Traditionally a wood- or coal-fired oven is prepared, similar to a tandoor; in modern times a pizza oven, outdoor grill, stovetop, frying pan, or oven is more often used.
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According to the Talmud, the requirement to separate Challah from the dough was imposed on the owner of the dough, not on the person who kneaded it; hence if the owner was not Jewish, even if the kneader was, Hafrashat Challah was not mandatory. The requirement does not apply to quantities of less than one omer, neither to bread prepared as animal feedJewish Encyclopedia nor to dough prepared from a flour derived from other cereal grains, excepting wheat, barley, oat (var. goatgrass), spelt, or rye (var. wild barley), which grains are obligated.
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Her maternal grandparents, refugees to the United States, owned a bread bakery in Brooklyn, which Turshen's mother grew up in. Though she never met her grandparents, Turshen believes these roots created a "hereditary, genetic" (Queery podcast, 10:08) pull toward cooking within her. As her parents did not cook much, she taught herself with the help of books and the pre-Food Network television landscape of Julia Child and the Discovery Channel's Great Chefs show. In between high school and college, Turshen worked at Kneaded Bread Bakery in Port Chester, New York.
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The raw material is yellow or red firing sea clay that is abundant in the west of the province of Friesland. Tichelaar bought German clay but also dug his own clay from the neighbouring countryside, leading to the local word 'afgeticheld' to describe a meadow that had been dug up. The clay was mixed with marl in the pottery washing plant and then stored in a cellar to keep it frost-free. Shortly before processing, the clay was thoroughly kneaded and mixed again and then cut to size or punched.
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The buds may be shielded from sunlight to prevent the formation of chlorophyll. The tea leaves meant for white teas are not kneaded nor undergo fixation, which preserves much of the white hair on the leaves and gives the tea a relatively mild flavour. White tea is produced in lesser quantities than most other styles, and can be correspondingly more expensive than tea from the same plant processed by other methods. It is less well known in countries outside of China, though this is changing with increased western interest in the tea.
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Uraró cookies from Liliw, Laguna in traditional papel de Japon wrapping Traditional uraró production is labor-intensive, starting with the harvesting of arrowroots. The roots are washed and then crushed with a stone on a slab of hardwood in a process known as pag-ilod. The liquid resulting from this process is collected and then undergoes a second process, the pinapatining, wherein it is allowed to sit until the water separates from the starch. The water is poured off and the starchy mass is kneaded to extract more water.
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Kneading promotes the formation of gluten strands and cross-links, creating baked products that are chewier (as opposed to more brittle or crumbly). The "chewiness" increases as the dough is kneaded for longer times. An increased moisture content in the dough enhances gluten development, and very wet doughs left to rise for a long time require no kneading (see no-knead bread). Shortening inhibits formation of cross-links and is used, along with diminished water and less kneading, when a tender and flaky product, such as a pie crust, is desired.
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In the United States, calzones are typically made from pizza dough and stuffed with meats, cheeses, and vegetables. Traditional calzone dough, consisting of flour, yeast, olive oil, water, and salt, is kneaded and rolled into medium-sized disks. Each is then filled with cheeses such as ricotta, mozzarella, Parmesan, provolone, and other traditional vegetables or meats. The dough is then folded in half over the filling and sealed with an egg mixture in a half-moon shape, or is sometimes shaped into a ball by pinching and sealing all the edges at the top.
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Commonly sold in retail outlets with school supplies and home improvement products, this soft, malleable putty appears in many colours and under numerous brand names. Intended to adhere posters and prints to walls without damaging the underlying wall surface, poster putty works much the same as traditional kneaded erasers, but with a greater tack and in some circumstances, lifting strength. Poster putty does not erase so much as lighten by directly pulling particles of graphite, charcoal or pastel from a drawing. In this regard, poster putty does not smudge or damage work in the process.
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Returned to their hut, the gatherers > pour the sap into an earthenware pot containing water, place it on the fire > and stir it with a stick which they call bosanga. In about ten minutes the > rubber, owing to the acid in the bosanga, begins to collect round the stick, > and soon a mass is formed. This is lifted out, placed on a big leaf and > rinsed with clean cold water. Then, enveloped in leaves, it is kneaded for a > minute or two with hands or feet, to press out the remaining moisture.
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The text below is that of the edition of Muhammad Qazvini and Qasem Ghani (1941). In the transcription, "x" represents the sound kh (خ) as in Khayyam, the letters gheyn (غ) and qāf (ق) are both written as "q ", and the sign " ' " represents a glottal stop. "Overlong" syllables, that is, syllables which can take the place of a long plus a short syllable in the metre, are underlined. :1 : : : : :Last night I saw angels knocking on the door of a wine-house; :they kneaded Adam's clay and struck it to/into/with a cup.
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Portuguese sweet bread Portuguese sweet bread (Portuguese: pão doce "sweet bread" or massa sovada "kneaded dough") is a bread made with milk, sugar, eggs, yeast, flour and sometimes lemon peel to produce a subtly sweet lightly textured loaf or rolls. A slightly different recipe is made during Easter that is known as folar and often contains a hard-boiled egg. Portuguese sweet bread is traditionally made around Christmas, and the Easter version is made around Easter, but it is also available year-round. It is traditionally baked in a stone oven known as a forno.
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". Writing in The Daily Telegraph, Mike McCahill called the film "an efficient scare-machine". Bilge Ebiri wrote in New York magazine: "This new Poltergeist isn't anything special... But it's not a travesty, and that feels like cause for brief celebration". Other critics took a more skeptical view of the film. Writing a review for The Village Voice, Alan Scherstuhl stated, "Poltergeist 2015 is to Poltergeist '82 what today's shipped-frozen-to-the-store Pizza Hut dough is to the kneaded-on- site pies the chain's stoned cooks tossed in the Reagan era.
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By the second year of its formation, 100 to 150 women had joined the group, and by the end of the third year it had more than 300 members. By this time, the terrace of seven founders could no longer accommodate the members and the ingredients, so the kneaded flour was distributed among the members who would take it to their homes and make papads. The papads were brought back for weighing and packaging. An attempt to start a branch in Malad suburb of Mumbai, in 1961, was unsuccessful.
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A typical piece of Fort Ancient pottery Pottery at the Hardin site was similar to that made and found at other Fort Ancient sites. Women would use ground mussel shell as a tempering agent, it was added to wet clay and finely kneaded in. This technique of using ground mussel shell is a hallmark of Mississippian cultures to the south and west of the Fort Ancient, and displays how they were influenced by that culture. The clay would then be rolled into strips and layered and smoothed to form the appropriate shapes.
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In this region mainly are cultivated vines of the wine-making variety, vegetables, hazel, walnut, and olive trees, fruit-trees, almond trees, and forage plants. The village is connected via road to Palaichori in the east and from there on to Nicosia, to Agros in the south-west, and to Alona, Cyprus, Polystypos, and Kyperounta in the west. The houses, apart from the recent ones, are traditionally built entirely with local materials: the stone, the clay, and the pinewood from the surrounding mountains. The roofs have tiles, all "kneaded" and "baked" locally.
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Work No. 200: Half the air in a given space (1998) Films, installations, paintings, theatre and live-action sculptures are all characteristic of his work. Making use of whatever medium seems suitable.Roberta Smith (13 July 2007), The Bearable Lightness of Martin Creed New York Times. Since 1987 he has numbered each of his works, and most of his titles are descriptive: for example Work No. 79: some Blu-tack kneaded, rolled into a ball and depressed against a wall (1993) and Work No. 88, a sheet of A4 paper crumpled into a ball (1994).
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The poeng mang khok is set of 7 poeng mang drums of graded sizes which are tuned to the desired pitches and tones by stretching the leather faces and applying a mixture of kneaded cooked rice and ash to the center of one face. The tuned drums are tied together and hung in order of pitches on a semi- circular wooden framework called khok poeng (about 60 centimeters high). The lowest pitch drum is hung on the furthest left and the highest pitch drum is hung on the furthest right.
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While the Antharjanam of the house was serving the dish of Kanji (rice porridge) muthirapuzhukku (a local special dish with ingredients of baked Horse Gram cereal and kneaded coconut) and Asthram (another side dish, a paste of different locally procured vegetables) for the workers, a strange old woman joined them for lunch. Soon after the food, the old lady moved to the western side of the house, and vanished in thin air with a bright glow. Antharjanam witnessed this, and she fell unconscious. Later she elaborated her experience to the people.
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A typical recipe includes white flour (maida), dahi (yogurt), much ghee or oil, and either yeast or baking powder. Once kneaded well, the dough is left to rise, and then small balls of this dough are either hand-rolled or flattened using a rolling pin. The bread pieces are then deep fried until they puff up into a lightly browned, soft, fluffy bread, which is elastic and chewy. A nonfried variant is the kulcha, which can be baked or cooked on a flat pan and is garnished with coriander leaves.
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Its main ingredients are wheat flour, yeast, salt, egg, sugar, shortening (sdruttu) or olive oil, aquavita, raisins, boiled eggs and egg yolk. Raisins are soaked in aquavita, then all the ingredients except the boiled eggs and the yolk are kneaded to form a dough. After leaving the dough to rise, this is shaped as a doughnut, and the boiled eggs, bounded with dough ribbons, are sunken in it. The egg yolk is brushed on the dough to make it golden, and the cake is baked in warm oven for 50 m.
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CRASSH, July 2015. In 2015 de Waal curated the exhibition White in the Royal Academy of Arts Library and Print Room. The "project ... sets objects in dialogue with one another and with the spaces around them" and included works by Ai Weiwei, Kazimir Malevich’s Suprematist Teapot and J. M. W. Turner's porcelain palette. In September 2016 de Waal collaborated with the artist Ai Weiwei to co-curate an exhibition, Kneaded Knowledge: The Language of Ceramics at the National Gallery in Prague and Kunsthaus Graz exploring the history of clay.
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Kkul-tarae (), also known as Korean court cake, is a Korean dessert and variation of Dragon's beard candy. A hard dough of honey-maltose mixture is kneaded, twisted, and stretched (pulled) into 16,384 skeins of silky threads, in which assorted candied nuts, chocolate, or other fillings are wrapped. Though commonly known and marketed as treats eaten in the royal court of Chosun dynasty, this is actually incorrect. The name Kkul-tarae was trademarked in November 7th of 2000 with intent to sell dessert similar to Dragon's beard candy in Korea.
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It is usually made of a grey or white pliable material, such as rubber (though it can be found in many different colors, ranging from green, blue, hot pinks and yellow) and resembles putty or chewing gum. It functions by absorbing and "picking up" graphite and charcoal particles, in addition to carbon and pastel marks. It does not wear away nor leave behind eraser residue, thus it lasts much longer than other erasers. Kneaded erasers can be shaped by hand for precision erasing, creating highlights, or performing detailed work.
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The pounded kernels were scattered out through a trap door in the floor, for the wind to blow away the hulls as the heavier brown rice fell into a pan on the ground. The brown rice was "polished" into white rice by soaking it in vats to loosen the bran, the thin inner coating of each grain. The wet brown rice then was kneaded until the bran and germ separated from the white grain. The pounding with mortar and pestle was the most exhausting physical labor in the process.
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Vanel said that she "wanted to see dance freed from its conventions, giving greater importance to the dancer itself as an artistic material, seeing in the dancer lines, shapes and movements and a material, worked like stone or clay, but into which humanity has been kneaded". Vanel and Hutton were lovers, and their breakup in 1934 and subsequent business split made the news. Her fame already established, she was billed to perform at the Exposition Internationale du Surréalisme, her act being one of the draws for the "right crowd" to come to the show.
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Aurangzeb, a devout Muslim ruler, objected to a verse in the Sikh scripture (Asa ki Var) that stated, "the clay from a Musalman's grave is kneaded into potter's lump", considering it an insult to Islam. Ram Rai tried to please the emperor by explaining that the text was miscopied and modified it, substituting "Musalman" with "Beiman" (faithless, evil) which Aurangzeb approved.Gurucharan Singh Anand (2011), Ram Rai, Encyclopedia of Sikhism, Editor in Chief: Harbans Singh, Punjab University The willingness to change a word led Guru Har Rai to bar his son from his presence, and name his younger son as his successor.
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A bowl of cheese curds The curds and whey are separated using rennet, an enzyme complex normally produced from the stomachs of newborn calves (in vegetarian or kosher cheeses, bacterial, yeast or mould- derived chymosin is used). "Cheddaring" refers to an additional step in the production of Cheddar cheese where, after heating, the curd is kneaded with salt, cut into cubes to drain the whey, and then stacked and turned. Strong, extra-mature Cheddar, sometimes called vintage, needs to be matured for 15 months or more. The cheese is kept at a constant temperature, often requiring special facilities.
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Six years later, he decided to take a turn in his life. He opened a pizzeria in Monforte de Lemos street in El Barrio del Pilar in Madrid where he kneaded pasta and gave it to the children in the neighbourhood. In the mornings, Leopoldo went to work at Johnson & Johnson in a suit and tie; in the afternoon, he put on his apron and made pizzas until two in the morning, including weekends. He then set up Pizzaphone, which later became Telepizza. In 1993, it had 100 stores in Spain, which grew to 150 a year later and 204 the following year.
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Kneaded erasers (called putty rubbers outside the United States) have a plastic consistency and are common to most artists' standard toolkit. They can be pulled into a point for erasing small areas and tight detail erasing, molded into a textured surface and used like a reverse stamp to give texture, or used in a "blotting" manner to lighten lines or shading without completely erasing them. They gradually lose their efficacy and resilience as they become infused with particles picked up from erasing and from their environment. They are not suited to erase large areas because of their tendency to deform under vigorous erasing.
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The commentary of Xu Shen written around 100 says "seventy transformations" refers to Nuwa's power to create everything in the world. The Fengsu Tongyi ("Common Meanings in Customs"), written by Ying Shao around 195, describes Han-era beliefs about the primeval goddess. > People say that when Heaven and earth opened and unfolded, humankind did not > yet exist, Nü Kua kneaded yellow earth and fashioned human beings. Though > she worked feverishly, she did not have enough strength to finish her task, > so she drew her cord in a furrow through the mud and lifted it out to make > human beings.
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Soda bread made with raisins is colloquially called "Spotted Dog" or "Spotted Dick". In Ireland, the flour is typically made from soft wheat, so soda bread is best made with a cake or pastry flour (made from soft wheat), which has lower levels of gluten than a bread flour. In some recipes, the buttermilk is replaced by live yogurt or even stout. Because the leavening action starts immediately (compared to the time taken for yeast bread to rise), bakers recommend the minimum amount of mixing of the ingredients before baking; the dough should not be kneaded.
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Htamin Chin (fermented rice) served with hnapyan jaw (twice-fried Shan tofu) is a popular local dish. Inle cuisine is different from Shan cuisine, as it incorporates local natural produce. The most well-known Inle dish would be the Htamin Chin - a rice, tomato and potato or fish salad kneaded into round balls dressed and garnished with crisp fried onion in oil, tamarind sauce, coriander and spring onions often with garlic, Chinese chives roots (ju myit), fried whole dried chili, grilled dried fermented bean cakes (pè bouk) and fried dried tofu (topu jauk kyaw) on the side.
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As a part of this procedure, wilted / fixed leaves are gently rolled, and depending on the style, they are shaped to look wiry, kneaded, or as tightly rolled pellets. During the rolling action, essential oils and sap tend to ooze out of the leaves, intensifying the taste further. The more tightly rolled the leaves, the longer they will retain their freshness. Drying In order to keep the tea moisture-free, the leaves are dried at various stages of production. Drying enhances a tea’s flavors and ensures its long shelf-life. Also, drying brings down the tea’s moisture content to less than 1%.
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Retrieved November 11, 2011. After darkening in the construction lines that he wishes to keep, he erases the lighter ones with a kneaded eraser before rendering greater detail. For more detailed erasures, he uses a pencil-shaped white eraser, and to erase large areas, he uses a larger, hand-held white eraser, the Staedtler Mars plastic, which he calls a "thermonuclear eraser", because it "takes care of everything". ;Joe Quesada Artist and former Marvel Comics editor-in-chief Joe Quesada begins with sketches much smaller than the actual size at which he will render the final drawing.
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The clay is then kneaded by the potter and placed on a wheel. Once the clay is on the wheel the potter can shape it into any of the many shapes shown below, or anything else he desires. Wheel made pottery dates back to roughly 2500 BC where before the coil method of building the walls of the pot was employed. Most Greek vases were wheel-made, though as with the Rhyton mould-made pieces (so-called "plastic" pieces) are also found and decorative elements either hand formed or by mould were added to thrown pots.
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Ramraiyas, also referred to as Ram Raiyas, are an Indian sect that follow Baba Ram Rai, the excommunicated eldest son of Guru Har Rai (1630–61)."Rām Rāiyā", Encyclopædia Britannica Ram Rai was sent by his father as an emissary to the Mughal emperor Aurangzeb in Delhi. Aurangzeb objected to a verse in the Sikh scripture (Asa ki Var) that stated, "the clay from a Musalman's grave is kneaded into potter's lump", considering it an insult to Islam. Baba Ram Rai explained that the text was miscopied and modified it, substituting "Musalman" with "Beiman" (faithless, evil) which Aurangzeb approved.
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According to the rules proposed by the Associazione Verace Pizza Napoletana, the genuine Neapolitan pizza dough consists of wheat flour (type 0 or 00, or a mixture of both), natural Neapolitan yeast or brewer's yeast, salt and water. For proper results, strong flour with high protein content (as used for bread- making rather than cakes) must be used. The dough must be kneaded by hand or with a low-speed mixer. After the rising process, the dough must be formed by hand without the help of a rolling pin or other machine, and may be no more than thick.
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In Poznań Land (Poznań dialect: kluchy na łachu, parowce, kluchy z łacha, kluchy na lumpie) the dough is made from yeast sourdough (yeast dough with a small amount of added milk, flour, sugar and salt), which is thereafter mixed with the relevant dough ingredients (flour, eggs and milk). Margarine is added to the kneaded dough. The cooking pot is then lined with a small cloth, onto which small oval-shaped dough balls are placed upon - then covered and cooked for approximately 20 mins. Traditionally, cooked pampuchy are served with red headed cabbage and baked duck with apples.
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If bread dough is not kneaded enough, it will not be able to hold the tiny pockets of gas (carbon dioxide) created by the leavening agent (such as yeast or baking powder), and will collapse, leaving a heavy and dense loaf. Kneading can be performed by hand (the traditional way), with a mixer equipped with a dough hook, or with a bread machine. In hand kneading, the dough is put on a floured surface, pressed and stretched with the heel of the hand, folded over, and rotated through 90° repeatedly. This process continues until the dough is elastic and smooth.
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Sago palms are harvested at the age of 7–15 years, just before or shortly after the inflorescence appears and when the stems are full of starch stored for use in reproduction. One palm can yield 150–300 kg of starch. A sago starch filter Sago is extracted from Metroxylon palms by splitting the stem lengthwise and removing the pith which is then crushed and kneaded to release the starch before being washed and strained to extract the starch from the fibrous residue. The raw starch suspension in water is then collected in a settling container.
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Beurre manié Beurre manié (French "kneaded butter") is a dough, consisting of equal parts by volume of soft butter and flour, used to thicken soups and sauces. By kneading the flour and butter together, the flour particles are coated in butter. When the beurre manié is whisked into a hot or warm liquid, the butter melts, releasing the flour particles without creating lumps. Beurre manié should not be confused with roux, which is also a thickener made of equal parts of sometimes clarified butter or many other oils and flour, but which is cooked before use.
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However, his website explains that he uses 6B lead, with some variation. For pieces rendered entirely in pencil, he employs a variety of pencil leads of varying degrees of hardness. After darkening in the construction lines that he wishes to keep, he erases the lighter ones with a kneaded eraser before rendering greater detail. For more detailed erasures, he uses a pencil-shaped white eraser, and to erase large areas, he uses a larger, hand-held white eraser, which he calls a "thermonuclear eraser", because it "takes care of everything". For inking, which is Hughes' least favorite part of the illustration process,Hughes (2010). p. 82.
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In industrial production, a slurry of wheat flour is kneaded vigorously by machinery until the gluten agglomerates into a mass. This mass is collected by centrifugation, then transported through several stages integrated in a continuous process. About 65% of the water in the wet gluten is removed by means of a screw press; the remainder is sprayed through an atomizer nozzle into a drying chamber, where it remains at an elevated temperature for a short time to allow the water to evaporate without denaturing the gluten. The process yields a flour-like powder with a 7% moisture content, which is air cooled and pneumatically transported to a receiving vessel.
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In the Chinese Hakka community, ramie leaves are called "chu yap (苧葉)," which is a main ingredient in making pancake-like dumplings with glutinous rice powder, sugar and water. These glutinous rice powder dumplings are known as "ban (粄)" in Hakka or "Cha Kwo (茶棵)" in Cantonese, similar to another Southeast Asian delicacy otherwise known as Kuih. The ramie leaves are picked, cleaned and ground in mortar, mixed into a dough of glutinous rice powder, water and sugar, kneaded thoroughly and placed on palm-sized square- or circular-cut banana leaves and steamed. The ramie leaves give the dumplings a dark green colour and unique aroma.
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Wilke first gained renown with her "vulval" terra-cotta sculptures in the 1960s. Her sculptures, first exhibited in New York in the late 1960s, are often mentioned as some of the first explicit vaginal imagery arising from the women's liberation movement, and they became her signature form which she made in various media, colors and sizes, including large floor installations, throughout her life.Tracy Fitzpatrick, Gestures, Neuberger Museum of Art, 2009 Some of her mediums included clay, chewing gum, kneaded erasers, laundry lint and latex. The use of unconventional materials is typical of feminist art, nodding to women's historical lack of access to traditional art supplies and education.
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69 – after 122 CE) wrote of Tiberius that: : ...even in his boyhood, his cruel and cold nature did not lie hidden. Theodorus of Gadara was his teacher of rhetoric and, in all his wisdom, seems to have been the first to have understood Tiberius and to have capped him with a very pithy saying when he taunted Tiberius, calling him 'Mud kneaded with blood'... .Suetonius, Lives of the Twelve Caesars, Tiberius (57) His other well-known pupil was Greek rhetorician Hermagoras of Temnos, who later taught oratory in Rome. Theodorus was one of the two most famous rhetoric teachers of the time, the other being Apollodorus of Pergamon.
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Another peculiar dish, that was allegedly cooked by Renaissance chef Cristoforo di Messisbugo, is pasticcio di maccheroni, a domed macaroni pie, consisting of a crust of sweet dough enclosing macaroni in a Béchamel sauce, studded with porcini mushrooms and ragù alla bolognese. The traditional Christmas first course is cappelletti, large meat and cheese filled ravioli served in chicken broth. It is often followed by salama da sugo, a very big, cured sausage made from a selection of pork meats and spices kneaded with red wine. Seafood is also an important part of the local tradition, that boast rich fisheries in the Po delta lagoons and Adriatic sea.
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Gulab jamun gets its brownish red colour because of the sugar content in the milk powder (khoya). In other types of gulab jamun, sugar is added in the batter, and after frying, the sugar caramelization gives it its dark, almost black colour, which is then called kala jam or "black jam". The sugar syrup may be replaced with (slightly) diluted maple syrup for a gulab jamun. Homemade gulab jamun is usually made up of powdered milk, a pinch of all-purpose flour (optional), baking powder and clarified butter (ghee); kneaded to form a dough, moulded into balls, deep fried and dropped into simmering sugar syrup.
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The substances are then all kneaded together, picked up within the cloth, washed, and covered with a towel to prevent moisture from escaping where the clay will sit for a day or two to dry. The pukis or "the supporting mold, a dry or fired clay shape where a round bottom of a new piece may be formed" builds the base shape of the pot looking like a pancake. After squeezing the clay together with one's fingers, a wall is pinched up about an inch high from the pancake base. A gourd rib is used in cross-crossing motions to smooth out the wall, making it thick and even.
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Hand kneading dough for bread How-to knead dough. In cooking (and more specifically baking), kneading is a process in the making of bread or dough, used to mix the ingredients and add strength to the final product. Its importance lies in the mixing of flour with water; when these two ingredients are combined and kneaded, the gliadin and glutenin proteins in the flour expand and form strands of gluten, which gives bread its texture. (To aid gluten production, many recipes use bread flour, which is higher in protein than all-purpose flour.) The kneading process warms and stretches these gluten strands, eventually creating a springy and elastic dough.
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Its main ingredients are wheat flour, yeast, salt, egg, sugar, shortening (sdruttu), aquavita, brocciu, grated orange zest and olive oil. After dissolving yeast in some warm water, flour, eggs, aquavita are mixed into a dough, which is kneaded and left to rest one hour. Then brocciu is passed through a sieve and mixed with eggs, sugar and grated orange zest. The dough is rolled out as a disk, the brocciu mix is put on its outer part, then a hole is made in the middle and the edges of the dough are raised and pressed together enclosing the mix in it, so that a doughnut results.
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The Spratt's factory in London Spratt published informational booklets telling his customers how his product was manufactured. Grains and other ingredients were brought to his London factory in ships and barges from Limehouse Basin on the Thames and hoisted to the fifth floor of his factory for storage. When the various ingredients had been blended, they were conveyed to a dough drum where the mass was mechanically kneaded, eight and a half hundredweight at a time. The dough was then drawn onto a machine, rolled out to the required thickness, and carried forward to cutting machines which stamped out biscuits at a rate of 50,000 an hour.
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The maximum value of cooling energy of pumpable ice accumulated in the storage tank in a homogeneous phase is about 700 kWh, which corresponds to 10-15 m3 volume of a storage tank. A high-shear mixer is used to prevent the separation of ice from the cooled liquid and keeps the ice concentration unchanged over time and unaffected by the tank height. Pumpable ice is transported from the storage tank to a place of consumption that could be hundreds of meters away. The practical ratio between the required electric power of the submersible mixer motor (kW) and the “kneaded” pumpable ice volume (m3) is 1:1.
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It contains many of the ingredients from many other Libyan dishes, including onions, tomatoes, meat (chicken or lamb), chili peppers, cayenne pepper, saffron, chickpeas, mint, cilantro, and parsley. Bazeen or Bazin is also a very recognizable Libyan food. It is made of a mixture of barley flour, with a little plain flour. The flour is boiled in salted water to make a hard dough, then is kneaded into a semi-spherical ball and placed in the middle of a large bowl (women sit on the floor and hold the pan between their legs while using a wooden ladle to mix and kneed the dough to its solid and thick consistency), around which the sauce is poured.
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A turnover is a type of pastry or bread made by placing a filling on a piece of dough, folding the dough over, sealing, and baking it. Turnovers can be sweet or savory and are often made as a sort of portable meal or dessert, similar to a sandwich. They are often eaten for breakfast. It is common for sweet turnovers to have a fruit filling and be made with a puff pastry or shortcrust pastry dough and covered with icing; savory turnovers generally contain meat and/or vegetables and can be made with any sort of dough, though a kneaded yeast dough seems to be the most common in Western cuisines.
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In eastern and southern Serbia, after they kneaded the dough for the česnica, the head of household or the woman of the house take hold with dough-stained hands of the fruit trees, beehives, and cattle to make them more productive. A coin is often put into the dough during the kneading, some families using the same coin from year to year; it may be a valuable piece. In some regions, little figures carved from cornel wood, representing chickens, oxen, cows, swine, bees, and the like, are also put into the dough. In other areas, the inserted objects include grains, broad beans, walnuts, tufts of wool, twigs, and splinters from various wooden buildings.
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Burrata cheese on a salad Burrata starts out much like mozzarella and many other cheeses, with rennet used to curdle the warm milk. But then, unlike other cheeses, fresh mozzarella curds are plunged into hot whey or lightly salted water, kneaded, and pulled to develop the familiar stretchy strings (pasta filata), then shaped in whatever form is desired. When making burrata, the still-hot cheese is formed into a pouch, which is then filled with scraps of leftover mozzarella and topped off with fresh cream before closing. The finished burrata is traditionally wrapped in the leaves of asphodel, tied to form a little brioche-like topknot, and moistened with a little whey.
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The curd is kneaded with a wooden spoon (heaped), with movements of ironing, pressure, and modeled by hand. After about 10 minutes of spinning, the dough is formed into long strips to form large and flattened, firmer in cold water and then placed in brine. Subsequently the strip is portioned, tearing pieces of length of about 50 cm, which are then packaged bowing back three times on themselves, in pieces of about 400–500 g, to be consumed within a few days. The tattered is produced in all periods of the year even if particularly appreciated is the one produced in the summer months when the animals are conducted in the green pastures of Molise.
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In the Indian subcontinent, milk and cheese solids are prepared by heating milk over a low flame for a long time until the water content has evaporated and only the milk solids remain. These milk solids, known as khoya, are kneaded into a dough, with a small amount of flour (maida), and then shaped into small balls and deep-fried in oil or ghee (clarified butter) at a low temperature of about 148 °C until they get their familiar golden brown color. If the balls are cooked quickly, they will be raw on the inside. The fried balls are then soaked in a light sugar syrup flavored with green cardamom and rose water, kewra or saffron.
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The painting is a great example of Vollon's still life art, depicting a mound of butter, coloured in rich, deep yellow colour (presumably from the carotene of the fresh plants that grazing cows commonly eat on barn fields). At the time when Antoine Vollon lived, it was usual to purchase the butter from the farmer, handmade. Typically, after milking, the cream is to be collected, churned and the butter lumps are kneaded by hand or worked with a spatula to get rid of the moisture from it, because the high amounts of buttermilk would shorten its storage life. Back then, butter was usually stored wrapped in a cheesecloth, in a cool place.
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Cordite was colloquially known as the "Devil's Porridge"; the name comes from the writings of Sir Arthur Conan Doyle, who visited H.M. Factory as a war correspondent in 1916. He later wrote "The nitroglycerin on the one side and the gun-cotton on the other are kneaded into a sort of a devil's porridge; which is the next stage of manufacture...those smiling khaki-clad girls who are swirling the stuff round in their hands would be blown to atoms in an instant if certain small changes occurred". In 1917, when production reached 800 tons per week, King George V and Queen Mary visited the factory. Cordite production ceased following the end of World War I in November 1918.
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A statue of a servant kneading dough, from Egypt, Old Kingdom, 5th Dynasty, c. 2494–2345 BCE Acarajé is a fried dough food Doughs vary widely depending on ingredients, the kind of product being produced, the type of leavening agent (particularly whether the dough is based on yeast or not), how the dough is mixed (whether quickly mixed or kneaded and left to rise), and cooking or baking technique. There is no formal definition of what makes dough, though most doughs have viscoelastic properties. Leavened or fermented doughs (generally made from grain cereals or legumes that are ground to produce flour, mixed with water and yeast) are used all over the world to make various breads.
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In the 'lunette of the bakery', recently kneaded bread is being pushed into an oven; a butcher turns meat on a spit while a cat tries to steal it from him. In the 'lunette of the tailor's shop', pieces of cloth are measured and cut, while on the shelves of the rear of the apothecary's shop, numerous jars of herbs and other medicines are shown. The 'lunette of the market' shows a fruit and vegetable market busy with numerous customers and vendors dressed in costumes of the period. Lastly, in the 'lunette of the small goods seller's shop', some forms of the typical Fontina cheese are shown; these are considered to the oldest representations of this cheese.
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The ingredients to make dried pasta usually include water and semolina flour; egg for colour and richness (in some types of pasta), and possibly vegetable juice (such as spinach, beet, tomato, carrot), herbs or spices for colour and flavour. After mixing semolina flour with warm water the dough is kneaded mechanically until it becomes firm and dry. If pasta is to be flavoured, eggs, vegetable juices, and herbs are added at this stage. The dough is then passed into the laminator to be flattened into sheets, then compressed by a vacuum mixer-machine to clear out air bubbles and excess water from the dough until the moisture content is reduced to 12%.
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Hana Bandān () is the ceremony held one day before the wedding in the house of either the bride or the groom, but It generally takes place at the bride's house and among women. Usually dry henna brought by the bridegroom's family is broken into pieces in a silver or copper vessel by a woman whose parents are alive, and still together . After preparing the bride, veil ornamented with red flake is placed over her head, and she is brought into the middle with hymn and folk songs about henna. Henna that has earlier kneaded with water is brought in on a tray surrounded by candles and placed in the middle of the room.
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Once the owner smooths the pile of grain, it becomes obligated in tithes. Therefore, the owner must first tithe the grain and then give a portion of the produce to the poor, so that the poor need not tithe what they receive. The Sages said in the name of Rabbi Ishmael that if the owner did not separate the portion for the poor during any of these stages, and the owner milled the grain and kneaded it into dough, the owner still needed to separate a portion even from the dough and give it to the poor. Even if the owner has harvested the grain, the portion for the poor is still not considered the owner's possession.
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Buñuelos with ube filling from the Philippines The distinctively-shaped shakoy (also known as lubid-lubid), a doughnut variant from the Visayas, Philippines Local varieties of doughnuts sold by peddlers and street vendors throughout the Philippines are usually made of plain well-kneaded dough, deep-fried in refined coconut oil and sprinkled with refined (not powdered or confectioner's) sugar. Round versions of this doughnut are known as buñuelos (also spelled bunwelos, and sometimes confusingly known as "bicho-bicho"), similar to the doughnuts in Spain and former Spanish colonies. Indigenous versions of the doughnut also exist, like the cascaron, which is prepared similarly, but uses ground glutinous rice and coconut milk in place of wheat flour and milk. Other native doughnut recipes include the shakoy, kumukunsi, and binangkal.
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Consequently, only a small number of matzos can be baked at one time, and the chabura members are enjoined to work the dough constantly so that it is not allowed to ferment and rise. A special cutting tool is run over the dough just before baking to prick any bubbles which might make the matza puff up; this creates the familiar dotted holes in the matzo. After the matzos come out of the oven, the entire work area is scrubbed down and swept to make sure that no pieces of old, potentially leavened dough remain, as any stray pieces are now chametz, and can contaminate the next batch of matzo. Some machine-made matzos are completed within 5 minutes of being kneaded.
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Within this krater took place the mixing of water and wine during the Theophania. In Delphi they used to say that this one had been made by Theodorus of Samos. The votive offerings of Croesus comprised also four silver pithoi (storage jars), situated at the Treasury of the Corinthians, and two perirrhanteria (basins for purification water) made of precious metals and a statue of a woman made of gold; they said that it depicted the woman who kneaded Croesus' bread. Finally, he dedicated the pendants and belts of his wife as well as other simpler and smaller liturgical objects and a golden shield which he offered to the Archaic temple of Athena Pronaia, later on melted by the Phocians in the course of the Third Sacred War.
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Horezu ceramics Horezu ceramics is a unique type of Romanian pottery that is traditionally produced by hand around the town of Horezu in northern Oltenia (Vâlcea County), close to the famous Horezu Monastery. It reflects many generations of knowledge and skills development of pottery, which is why the craftsmanship of Horezu pottery was inscribed on UNESCO Intangible Cultural Heritage Lists in December 2012.Craftsmanship of Horezu ceramics on the official UNESCO pages, accessed on December 12th of 2012 Production is divided into male and female fabrication processes. Therefore, men extract the earth, which is then cleaned, cut, watered, kneaded, trampled and mixed – transforming it into red clay that potters form in a special finger technique requiring concentration, strength and agility.
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According to the tale, this combination was named Pizza Margherita in her honor. Although those were the most preferred, today there are many variations of pizzas. "Associazione Verace Pizza Napoletana" ("True Neapolitan Pizza Association"), which was founded in 1984, has set the very specific rules that must be followed for an authentic Neapolitan pizza. These include that the pizza must be baked in a wood-fired, domed oven; that the base must be hand-kneaded and must not be rolled with a pin or prepared by any mechanical means (i pizzaioli — the pizza makers — make the pizza by rolling it with their fingers) and that the pizza must not exceed 35 centimetres in diameter or be more than one-third of a centimetre thick at the centre.
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It was determined that sulfuric acid was to be used as well in the reaction in order to first, catalyze the nitric acid groups so it can allow for the substitution onto the cellulose, and second, allow for the groups to easily and uniformly attach to the fibers, creating a better quality nitrocellulose. The product then must be rinsed to wash away any free acids that did not react with the fibers, dried, and kneaded. During this time, a solution of 50% camphor in alcohol is added, which then changes the macromolecule structure of nitrocellulose into a homogeneous gel of nitrocellulose and camphor. The chemical structure is not well understood, but it is determined that it is one molecule of camphor for each unit of glucose.
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Iced tencha tea Tencha refers to green tea leaves that have not yet been ground into fine powder as matcha, as the leaves are instead left to dry rather than be kneaded. Since the leaves' cell walls are still intact, brewing tencha tea results in a pale green brew, which has a more mellow taste compared to other green tea extracts, and only the highest grade of tencha leaves can brew to its fullest flavor. Tencha leaves are half the weight of other tea leaves such as gyokuro and sencha, so most tencha brews require double the number of leaves. About an hour is needed to grind 40 to 70 g of tencha leaves into matcha, and matcha does not retain its freshness as long as tencha in powder form because powder begins to oxidize.
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Common fruits that were consumed included melons, pomegranates, lychees, longans, golden oranges, jujubes, quinces, apricots and pears; in the region around Hangzhou alone, there were eleven kinds of apricots and eight different kinds of pears that were produced.West, 86.West, 73-74. Specialties and combination dishes in the Song period included scented shellfish cooked in rice-wine, geese with apricots, lotus-seed soup, spicy soup with mussels and fish cooked with plums, sweet soya soup, baked sesame buns stuffed with either sour bean filling or pork tenderloin, mixed vegetable buns, fragrant candied fruit, strips of ginger and fermented beanpaste, jujube-stuffed steamed dumplings, fried chestnuts, salted fermented bean soup, fruit cooked in scented honey, and 'honey crisps' of kneaded and baked honey, flour, mutton fat and pork lard.
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Mixed with a little water and sugar and kneaded (traditionally inside a goatskin bag) it produces a dough-like mixture that can be eaten as it is and was traditionally used in this way by peasant workers in the fields. Perhaps the most common use today is to add to a small amount to milk, to produce a wholesome and convenient breakfast food, or to thicken soups or stews at the table. Another popular form is gofio escaldado ("scalded gofio") or escaldón, a kind of thick porridge made by mixing it with the stock from a stew or soup, which is then served alongside the same. Modern products incorporating gofio include ice cream, mousses, other milk desserts and even a beer, Volcan, which was marketed for only a short time around the year 2000.
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Common fruits that were consumed included melons, pomegranates, lychees, longans, golden oranges, jujubes, Chinese and Japanese quinces, apricots and pears; in the region around Hangzhou alone, there were eleven kinds of apricots and eight different kinds of pears that were produced.West, 73–74. Specialties and combination dishes in the Song period included scented shellfish cooked in rice-wine, geese with apricots, lotus- seed soup, spicy soup with mussels and fish cooked with plums, sweet soya soup, baked sesame buns stuffed with either sour bean filling or pork tenderloin, mixed vegetable buns, fragrant candied fruit, strips of ginger and fermented beanpaste, jujube-stuffed steamed dumplings, fried chestnuts, salted fermented bean soup, fruit cooked in scented honey, and 'honey crisps' of kneaded and baked honey, flour, mutton fat and pork lard.West, 73.
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The paste is made from glutinous and ordinary rice powders, it was kneaded with fresh water before dropped in boiling water for one hour and finally dyed with food colour. The procedure of tò he making requires utmost patience from the craftsman, but almost all tò he makers are men and there is an unwritten law in families of tò he craftsmen that secret in making tò he is only passed from father to sons and daughters-in-law, not to daughters. There are no lesson of tò he making, sons are transmitted the skill from their father solely in watching and self-learning. Nevertheless, nowadays tò he making is also taught to the handicapped so that they can live on making tò he and other forms of traditional art.
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Riffenburgh, p. 173. Joyce was at times badly affected by frostbite; on one occasion two officers, Michael Barne and George Mulock, held Joyce's frostbitten foot against the pits of their stomachs and kneaded the ankle for several hours to save it from amputation.Huxley, p. 115 However, such experiences left Joyce undaunted; the polar historian Beau Riffenburgh writes that Joyce was repeatedly drawn to the Antarctic by "a curious combination of affection and antipathy" that "impelled [him] to return again and again".Riffenburgh, p. 126 During the expedition Joyce encountered several men who would feature prominently in Antarctic polar history during the following years, including Scott, Wilson, Frank Wild, Tom Crean, William Lashly, Edgar Evans and, most significantly, Ernest Shackleton. Joyce made several sledging trips with ShackletonRiffenburgh, p. 125 and created an impression of competence and reliability.
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Michel de Nostredame had a similar method and formula using similar ingredients, but a rather different procedure. "Rose tablets" were made by soaking a pound of roses without the flower heads in deer musk water overnight. The water was then thoroughly squeezed out and the roses ground with seven ounces of benzoin, a quarter of ambergris and another of civet musk. This mixture was made into tablets, which were each sandwiched between rose petals and dried in a cool, dark areaBoeser (chapter 11) To form the final pomander, two ounces of the purest labdanum, an ounce each of Styrax calamites and benzoin resin, half an ounce of the rose tablets, one ounce of violet powder, and half a dram each ambergris and musk were ground into a powder and kneaded with the rose-musk water from the production of the rose tablets.
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To create a tò he figurine, the craftsman needs a mixture of glutinous and ordinary rice powders which is easily to knead into different shapes and edible for children, bamboo sticks to plant the shaped tò he and his own skill in graphic depicting. Modeled by the hand of the craftsmen, the forms of tò he figurine are drawn from animals, flowers and characters in folk stories such as Tôn Ngộ Không, the Monkey King in Journey to the West. There are seven basic colours of tò he figurines which are green, sea blue, red, purple, yellow, white and black, those colours come from rice powder mixed with food dyes which are used to replace colours from trees or ashes in order to ensure the edibleness of tò he. In the past, tò he was steamed after being kneaded but today the figurines are made directly from preboiled paste so that the craftsman can reduce the time for making one tò he figurine.
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In the Osirian temple at Denderah, an inscription (translated by Budge, Chapter XV, Osiris and the Egyptian Resurrection) describes in detail the making of wheat paste models of each dismembered piece of Osiris to be sent out to the town where each piece is discovered by Isis. At the temple of Mendes, figures of Osiris were made from wheat and paste placed in a trough on the day of the murder, then water was added for several days, until finally the mixture was kneaded into a mold of Osiris and taken to the temple to be buried (the sacred grain for these cakes were grown only in the temple fields). Molds were made from the wood of a red tree in the forms of the sixteen dismembered parts of Osiris, the cakes of "divine" bread were made from each mold, placed in a silver chest and set near the head of the god with the inward parts of Osiris as described in the Book of the Dead (XVII). Judgment scene from the Book of the Dead.
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The somewhat scanty biblical details concerning the showbread are complemented by further information given by Josephus (a contemporary of Herod's temple), and, over the several centuries after the Temple's destruction, by classical rabbinical literature. According to Josephus, the cakes were unleavened and were baked on the Friday before the Sabbath, since the biblical regulations forbade work of any kind during the Sabbath.Josephus, Antiquities of the Jews, volume 3, 10:7 The Mishnah argues that the loaves were kneaded separately,Menahot 11:1 but baked in pairs; the Mishnah also states that the loaves were moulded into shape by three different moulds (made from gold, according to Maimonides, who lived more than a thousand years after the burning of Jerusalem), with one being used while the loaves were just dough, another while the bread was being baked in the oven, and a third after baking, to protect the shape.Sifra to Leviticus 24:5-9Maimonides, Mishneh Torah, Tamid:5:8 The Mishnah describes the loaves as being 10 Etzba long, and 5 Etzba wide, with rims/horns that were 7 Etzba long;Menahot, 11:4 Maimonides gives the same figures but with Tefah as the unit rather than Etzba.
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Nevertheless, the absolute majority of zagovory texts focused on good deeds, such as healing people and livestock, attracting luck, love affairs, wedding protection, birth support and public relations. In Western Siberia a zagovor was written down, named "for good deeds", which should have been read thrice around new moon. It said: "...I behold a young crescent with golden horns, give, my God, golden horns to new moon, so give to me, for good deeds..." Also, it might be a love wish "just like doves live in love, so would we with so-and-so do..." But sentencing that zagovor from Perm Governorate should have been well-prepared: a guy should have caught and stabbed a dove, kneaded the dough on its fat and baked a kind of a small kalach, then fed a girlfriend with it, saying the above mentioned words. A recorded in 1648 nagovor onto wax named "how to endure a torture" established that "both heaven and earth are made of bast", and then made a wish "like the dead in the earth don't feel anything, so may so-and-so the same way not feel any atrocities, any tortures".
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