"It has a rich savoury profile, not fruit," says Jowett.
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Specifically, savoury rice cakes filled with pork and mung beans.
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"Beneath the laughs though lay a less savoury truth," he said.
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Scrap the bottom of the pan to obtain a savoury sauce.
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"Beneath the laughs though lay a less savoury truth," Morgan wrote.
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People like things that are crunchy and savoury, so it's going well.
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Check out the local art scene and savoury chocolate in Puebla, Mexico.
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Stalls selling Christophine, small baby bananas, and massive pomelos, which are like savoury grapefruit.
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If you like that savoury flavour of yeast-extract spreads, you'll really enjoy it.
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McClure also said to check out Puebla for the local art and savoury chocolate.
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And so, with a heavy heart I look down across the choice of savoury pancakes.
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Hot bubbling savoury soups are another specialty that South Koreans say can help cure a hangover.
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Tam jokingly refers to this as a savoury take on the quintessential Danish summer dessert of koldskål.
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In Morocco, it's called m'smen and it's topped with a whole range of sweet and savoury ingredients.
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Yep, you're picturing the worst savoury-sweet combination in the history of food: Heinz Creme Egg Mayo.
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The joint venture between the popcorn brand and Britain's iconic product will be a sweet and savoury combination.
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Other advocates called on Trump electors to use their independent judgment to vote for another, more savoury Republican.
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The salty element refers to body rather than any savoury quality, so don't expect notes of potato chips.
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Whether boiled or baked, perhaps there is some kind of identity in an unusual sweet-and-savoury dish.
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Straddling the sweet/savoury divide is the the Romeu e Julieta, salty white cheese with sweet guava jelly.
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A wishlist on a whiteboard outside lists oranges, bananas, savoury snacks, hummus and homemade vegan cakes and treats.
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While ice cream, which includes fast-growing Ben & Jerry's, performed well, sales in tea and savoury items were flat.
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That's unsurprising, since the grainy, savoury gravy seems to be enjoying its time as the island's flavour of the month.
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And "meat" itself should apply to all food, sweet or savoury, which would make the term historically accurate, if useless.
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Every cuisine has its own take on the carb-y pocket stuffed with sweet, savoury, crunchy, spicy, and soft fillings.
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It works with sweet and savoury, but it's also smokey because it's been infused with the smoke from the boiler.
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But for those of us who prefer to keep savoury and sweet separate; this creation might be a bridge too far.
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This sweet version of the pizza switches out those classic savoury ingredients, replacing the tomato base with a macerated strawberry base.
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Best eaten fresh out of the oven, Pão de queijo can also be filled with a savoury filling of your choice.
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For the past two years, Chirowa has been baking countless savoury Zimbabwean pies and selling them at Toronto's busiest farmers markets.
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Across Scotland, South Asian sweet shops like this one that double as purveyors of savoury takeaway snacks are becoming increasingly popular.
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I want to see if I can prove what I have long suspected: that Britain's biggest savoury pastry snack brand is bad.
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Candy caps, it turns out, are frequently used in restaurant kitchens, but not at the savoury stations where mushrooms are usually found.
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The creamy mozzarella contrasts delicately with the acid-tang of the tomato sauce, and the base has a perfect savoury-sour crunch.
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Transactions between two individuals are not regulated, allowing those without rap sheets to pass guns on easily to those with less savoury backgrounds.
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It's fair to say that with physical exhaustion, sleep deprivation and a lack of savoury food we are being tested to our limits.
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The small potatoes, often chucked in whole, are simple but tasty, soaking up the beefy broth and turning out as savoury obs of delight.
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But as he starts to layer up the sauces, pickles, meat, and salad like some kind of savoury trifle, I soon forget the subject.
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During the past week, however, the international spotlight has fallen squarely on what may be the least savoury aspect of this supposed gentleman's sport.
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Before baking, each end is marked on top to distinguish sweet from savoury—a sprig of rosemary, for example, if beef is the filling.
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Manchester pizzeria Crazy Pedro's has decided to go one further, flouting tradition by combining sweet and savoury with the — wait for it — creme egg pizza.
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Previously, she was chief marketing officer of Bacardi Limited, and EVP of the savoury business unit at Unilever, where she worked for over 20 years.
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Picture a savoury condiment that's so creamy and delectably tangy that you want to dip all your food in it for the rest of your days.
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It is 5.6 percent ABV and sings with that kind of savoury-sweetness that reminds you that beer can be delicious, as well as belly-swelling.
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FEW companies can beat Unilever at marketing stuff, whether a bar of Dove soap, a box of Knorr bouillon cubes or a jar of Marmite savoury spread.
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While you are eating rainbow trout fillet, the belly of the trout might suddenly appear as an extra dish, served with rhubarb as a savoury palate cleanser.
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The sweet and savoury welcome nibbles are made to be consumed in two bites, while the bowl dishes are designed so they can be eaten standing up.
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According to Benjaphorn, she was inspired after seeing pictures of Araya and went out to buy bags of prawn crackers — a popular savoury snack — to sew them together.
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The rectangular dishes in the set are perfect for savoury pies, cakes, and desserts, while the casseroles and ramekins are ideal for serving nibbles or condiments when entertaining.
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It catered better to the whims of locals, who prefer dishes such as Jollibee Spaghetti—an odd Bolognese mixed with chopped frankfurters—to Western chains' more savoury offerings.
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And given the kerfuffle over the organisation's propensity to nominate exclusively white actors for major Oscars, Mr Trump's less savoury supporters should have no trouble following its lead.
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They, along with others confidantes such as longtime Kate pal Sophie Carter and William chum Charlie Savoury, enjoy long days of shooting pheasant followed by lazy dinner parties.
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To start his day, Federer prefers to go sweet rather than savoury and reportedly enjoys homemade waffles with a fresh fruit compote on the morning of a match.
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"And if all that goes according to our expectations, and it's also very savoury, then we will push for a possible use of our existing war chest," he added.
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Already this week, the government has arrested four bakers for making illegal brownies and pastries with flour it says must be designated for savoury bread products, according to Reuters reports.
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With the dramatic rise in the value of cryptocurrencies like Bitcoin, Ethereum, and countless others in the past year, there have more notable cases of less-than-savoury cryptocurrency mining.
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While it's difficult to lose true taste—the ability to detect sweet, salty, bitter, sour or umami (savoury) through taste buds—losing one's sense of smell is actually fairly common.
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I assume one of the more complex dishes Meng refers to is the sweet-savoury tasting "ricecream," but I'm soon put in my place about how simple it is to make.
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When working, this gene encodes a protein which forms part of the tongue's taste buds for umami, a savoury "meatiness" separate from the other four tastes of sweetness, sourness, bitterness and saltiness.
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He also had less savoury admirers, thanks in part to the efforts of his sister, Elisabeth Förster-Nietzsche, whom the sane Nietzsche came to dislike, especially when she married an anti-Semite.
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We do need to warn you: Most of these foods aren't particularly healthy, so stick to the kiwifruit if you don't want to get involved with all these sweet and savoury delicacies.
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Originally a staple dish for the county's many agricultural workers, it is a meal encased in an oblong suet crust: a savoury filling in one end and a sweet in the other.
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I join one of the chefs in the kitchen as she rustles up a sweet-savoury salad with lettuce leaves, peaches, apple, kiwi, and a good handful of salt, pepper, and thyme.
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A GOOD street-food stall is the one place in Mumbai where the posh and the poor might rub shoulders, if only for the few seconds it takes to gobble down a savoury snack.
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Originating in the northwest of France, crepes are a much-loved staple of traditional French cuisine, flambéed with Grand Marnier to create the Crêpe Suzette dessert or garnished with cheese as a savoury galette.
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In 2017, more than £300 million ($367 million) was spent on advertising soft drinks, confectionary and sweet and savoury snacks, compared to £16 million spent on advertising fruit and vegetables, according to the report.
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In those rare hours between coming in through the door and crashing into bed, I wasn't firing up the PS4 to explore more of Kamurocho's family-friendly and rather-less-savoury attractions in Yakuza 0.
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So is the maple bacon, with crisp, perfectly cooked shards of meat swimming in maple sugar, which in theory should make any normal person sick, except Ngo has created the perfect balance of savoury and sweet.
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It referenced data from Nielsen AdDynamix, which showed confectionary products made up 18% of total annual advertising expenditure in the U.K., sweet and savoury snacks made up 17% of total expenditure, and soft drinks contributed 11%.
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It takes an author of Mr Grossman's stature to channel not a failed stand-up but a shockingly effective one, and to give him salty, scabrous gags that—in Jessica Cohen's savoury translation—raise a guilty laugh.
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Not the gloopy, sweet dessert doled out to British school children in decades past, but a crisp pancake made from processed cassava flour, whose neutral taste makes it the perfect foil for both sweet and savoury fillings.
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Patties, which makes frozen sweet and savoury foods including pies, sausage rolls, pastries, crumbles and cakes, in February posted a 12-percent decline in first-half net profit largely due to the recall of a frozen berry product.
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Greggs launched the savoury snack, which sells for 288 pound ($21), last month to try to tap into the "Veganuary" movement that encouraged Britons to cut down on - or cut out entirely - meat products for health and environmental reasons.
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Unilever, the maker of Marmite savoury spread, Pot Noodle and Magnum ice cream, pushed for a 10 percent rise in the prices of its top-selling products last month, leading to a public spat with Britain's biggest supermarket chain Tesco.
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On "Bake Off Brasil", contestants have been tasked with making Pão de queijo (cheese bread rolls), empadão (a savoury pie) and quindim (a baked custard dessert thought to have been created by African slaves in the country's north-east in the 17th century).
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Although there is no definitive answer to the most authentic filling—my grandparents remember onions, bacon, and minced beef and jam—Gunns' "traditional" and best-selling option contains gammon chunks and diced potato at the savoury end, and apple at the sweet end.
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The sweet and savoury welcome nibbles were made to be consumed in two bites and allow the prince, 33, and his new wife, 36, to talk to as many guests as possible, while the bowl dishes were designed so they could be eaten standing up.
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Served from street carts across Brazil, standard savoury fillings in tapioca pancakes are carne de sol (shredded sun dried beef), grated cheese, and chicken with catupiry (a type of of soft, spreadable cheese.) Popular sweet versions include Nutella with banana or grated fresh coconut.
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When — for example — a customer comes to order a latte, instead of generic upselling to the latest seasonal flavour, the person taking the order will now know if the customer ever orders a sweet injection, or if she/he is more of a savoury snack sort of person.
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That combination of cool, sweet aniseed and earthy, savoury sourness really makes your palate pop, which is why you'll find it served with meze all over Istanbul, from old-school market-place meyhanes (the Turkish equivalent of taverns) to roof-top nightclubs where the crowd looks like they just hot-footed it from Williamsburg.
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There are many diverse cocas, with four main varieties: sweet, savoury, closed and open. All of them use dough as the main ingredient, which is then decorated. This dough can be sweet or savoury. If it is sweet, eggs and sugar are added, and if it is savoury, yeast and salt.
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However, there is also a savoury variant with gouda cheese.
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For their savoury version, the Pistoians use calf's blood, and cheese.
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Japanese pancake, Okonomiyaki Okonomiyaki is a savoury pancake containing a variety of ingredients.
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Cheese and onion pie is a savoury dish, the basis of which is an outer layer of savoury pastry filled with a mixture of cheese, onion, herbs and sometimes potato. Many recipes contain Lancashire cheese, indicating parentage of North West England.
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The mixtape also contains three original tracks, "Ambulance", "Flavors" and "Throb". Savoury also appeared in Karl Wolf's 2012 album Finally Free with the track "Tell Me" featuring Nirvana Savoury. She is working on a solo album for release in 2013.
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Angels on horseback can be served as an hors d'œuvre, as a canapé, or as a savoury. Angels on horseback are canapés when served with breads. In England, they are traditionally served as savouries; salty or savoury items served after the dessert meant to cleanse the palate before the serving of digestifs. One cookbook including angels on horseback as a savoury is the 1905 Savouries Simplified, by Constance Peel.
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Marmite is traditionally eaten as a savoury spread on bread, toast, savoury biscuits or crackers, and other similar baked products. Owing to its concentrated taste it is often spread thinly with butter or margarine. Marmite can also be made into a savoury hot drink by adding one teaspoon to a mug of hot water, much like Oxo and Bovril. Marmite is also commonly used to enrich casseroles and stews.
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The British favored the savoury course as a palate cleanser before drinking after the meal, which made the hors d'oeuvre before the meal unnecessary. The savoury is generally small, well spiced and often served hot, requiring cooking just before serving. In the Victorian and Edwardian periods, savouries included such toppings as fried oysters wrapped in bacon, and Scotch woodcock, which was a savoury made of scrambled eggs, ground black pepper and Gentleman's Relish on buttered toast, served hot. In France, cheese was often part of the savoury course or added with simple fruit as a dessert.
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Rollmops () are pickled herring fillets, rolled into a cylindrical shape, often around a savoury filling.
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They can be either savoury or sweet. Sweet is served with honey and cottage cheese.
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Cornwall is perhaps best known though for its pasties, a savoury dish made with pastry.
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Sumpia has a more crunchy and drier texture, and often consumed as a savoury kue snack.
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A dish known as a cheese pudding was mentioned in The Carolina Housewife in 1874. However this was a savoury pudding which resembled a soufflé. Another savoury dish adds cheese to a bread pudding. In 1934 the sweet version was mentioned as a new addition to menus.
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A butter pie is a traditional English savoury pie consisting mainly of onions and potatoes. It is also sometimes served on a savoury barm cake. The pie is stocked by chip shops, sandwich shops, local corner shops and some supermarkets within Lancashire. It is also known as Air Pie.
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The same year, Vision Capital combined Pork Farms with other chilled savoury pastry brands under Addo Food Group.
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With the sauce, the bread becomes very soft and moist, producing a melt-in-the-mouth savoury texture.
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A Bavarian speciality is the Brotzeit, a savoury snack, which would originally be eaten between breakfast and lunch.
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It also describes how to make puff pastry, which Briggs used in both savoury and sweet dishes.Briggs, page 397.
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The cooked larvae were said to have a pleasant savoury taste and could be stored for a long time.
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Often, savoury ingredients such as minced pork or beef marrow were also added (the combining of sweet and savoury ingredients was more common in medieval England), but unlike a modern quiche the custard filling itself was invariably sweet. In Portugal, the tarts are dusted with cinnamon; in Britain, nutmeg is often used.
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Less savoury stories of Roche's attachment, mismanagement and eventual dissipation of a young woman's fortune also survive from this period.
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Palm sugar is an ingredient in both sweet and savoury dishes used throughout Asia, the Middle East and North Africa.
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The company opened a new café, The Udder Pancake, in November 2014. The café serves pancakes with savoury meats and condiments.
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U' pastizz 'rtunnar, commonly known as pastizz, is a baked turnover with a savoury filling, typical of the Italian Basilicata region.
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A buttery, also known as a roll, rowie, rollie, cookie or Aberdeen roll, is a savoury bread roll originating from Aberdeen, Scotland.
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The current rector of St George's is Monsignor Canon Bernard Massey, V.G., who is supported by Father David Savoury and a permanent deacon.
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Halloumoti / Hellimli ( "Χαλλουμοτή" Cypriot Greek or Hellim Turkish for halloumi, -li Turkish suffix meaning "with") is a Cypriot savoury pastry made with halloumi cheese.
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Now, a new combination of chibap has emerged from the chimaek mix. A combination of savoury chicken and warm rice which is gaining popularity.
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After the custard has thickened, it may be mixed with other ingredients: mixed with stiffly beaten egg whites and gelatin, it is chiboust cream; mixed with whipped cream, it is crème légère, . Beating in softened butter produces German buttercream or crème mousseline. A quiche is a savoury custard tart. Some kinds of timbale or vegetable loaf are made of a custard base mixed with chopped savoury ingredients.
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Custard royale is a thick custard cut into decorative shapes and used to garnish soup, stew or broth. In German it is known as Eierstich and is used as a garnish in German Wedding Soup (Hochzeitssuppe). Chawanmushi is a Japanese savoury custard, steamed and served in a small bowl or on a saucer. Chinese steamed egg is a similar but larger savoury egg dish.
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Many kuih are sweet, but some are savoury. In the northern states of Perlis, Kedah, Perak, and Kelantan, kuih (kuih-muih in Malay) are usually sweet. In the Southeast Peninsular states of Negeri Sembilan, Melaka and Selangor, savoury kuih can be found. Kuih are more often steamed than baked, and are thus very different in texture, flavour and appearance from Western cakes or puff pastries.
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There are many types of tarts, with popular varieties including Treacle tart, meringue tart, tarte tatin and Bakewell tart. A jam tart uses jam in place of fresh fruit. Tarte Tatin is an upside-down tart, of apples, other fruit, or onions. Savoury tarts include quiche, a family of savoury tarts with a mostly custard filling; German Zwiebelkuchen 'onion tart', and Swiss cheese tart made from Gruyere.
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Funkaso, or Pinkaso, is a Hausa savoury fried dumpling. It is served either as an accompaniment to a main meal or as a snack with stews.
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Savouries features are mini blinis and filled savoury pastry croustades, as well as the new range of Triple S Ranch beef pies, and jumbo sausage rolls.
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In Nepal, perilla is called silam (सिलाम). Perilla seeds are roasted and ground with salt, chilis, and tomatoes to make a savoury dip/side dish or chutney.
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Also immensely popular in South African baking corners, is a sweet and savoury tea cake that is topped with a hint of Marmite-butter and grated cheese.
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Mun tahu (燜豆腐 / 焖豆腐) is Chinese Indonesian dish of soft tofu braised in savoury thick white sauce, mixed with minced chicken and shrimp.
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The old man's platter had a slices of kingklip, succulent tender scallops and half a dozen tiger prawns done to perfection with savoury rice on the side.
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A pie is a baked dish which is usually made of a pastry dough casing that covers or completely contains a filling of various sweet or savoury ingredients.
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This savoury thick sauce with pieces of meat and vegetables is cooked separately, and it is later poured upon the dry crispy noodles prior to serving the dish.
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In Wales, oatcakes tend to resemble savoury pancakes. They were sometimes crumbled up and used as one of the ingredients of brewis, a staple breakfast at the time.
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D. fulleri is found in Western Australia in the vicinity of Lake Disappointment. The type locality given by Storr is "5 km W of the mouth of Savoury Creek".
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Asian soups are generally categorized as either savoury or sweet. The quality of a savoury soup is determined mainly by its fragrance and umami or "xian" flavour, as well as, to a lesser extent, its mouthfeel. Sweet soups such as tong sui are enjoyed for their aroma, mouthfeel, and aftertaste. Many soups are eaten and drunk as much for their flavour as for their health benefits and touted for their purported revitalizing or invigorating effects.
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Pamonha () is a traditional Brazilian food. It is a paste made from sweet corn, boiled wrapped in corn husks. Variations may include coconut milk. Pamonha can be savoury or sweet.
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Only the savoury and sweet cook-offs use this format. The showcase cook-off, which automatically features the two winners from the previous two cook-offs, has a different format.
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It is eaten as a savoury dish alongside other traditional Christmas fare, such as roast turkey and baked ham. It is often available year-round cooked at most supermarket lunch delis.
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Chicken and mushroom pie is a common British pie, ranked as one of the most popular types of savoury pie in Great Britain and often served in fish and chips restaurants.
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Suet is found in several traditional British dishes. Suet pastry is soft in contrast to the crispness of shortcrust pastry, which makes it ideal for certain sweet and savoury dishes. Suet is most widely used in sweet puddings, such as jam roly- poly and spotted dick. Savoury dishes include dumplings, which are made using a mixture of suet, flour and water rolled into balls that are added to stews during the final twenty minutes or so of cooking.
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Wheaten bread is a brown bread made with whole wheat flour which also uses baking soda as a rising agent. It is often sweetened in contrast to the savoury white soda bread.
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It was Savery who re-gained the seat for the Conservatives in 1923. Over the course of 5 successive election victories Savoury would have had the opportunity of building a large personal vote.
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Graze snack boxes. The upper box is the 2018 redesign and the lower box is the pre-2018 design. Graze includes sweet and savoury snacks. Many of the products are suitable for vegans.
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The Canara Coffee House is the oldest cafe in Vadodara, Gujarat, India. This cafe is mostly famous for Puna Misal which is a perfect mixture of savoury and spices in a sweet flavour.
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I like the standard brown and green ones stewed with sausages, or in savoury, vegetably mixtures for stews and pies – a little bit Cranks circa 1975, perhaps, but none the worse for that.
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At the 2015 event an empanada submitted by the miner Jorge Pereira from Chile won the open savoury category. The traditional Chilean pasty had beef, onion, hard-boiled eggs, olives and sultanas. Entrants also came from Canada and the US. The Open Savoury Professional category was won by a smoked haddock, white wine and mustard pasty. One of the entries was a huge pasty in the shape of half a globe, with the crust showing the oceans, seas and continents.
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The study examined a sample of 1495 human participants to determine if foods mainly containing sugar cause "addiction-like" problems that meet clinical Diagnostic and Statistical Manual of Mental Disorders criteria for substance dependence. The researchers also investigated whether potential dependence on sugar relates to body weight and negative affectivity such as mood depression. The results revealed that the majority of participants experienced at least one symptom of food dependence for combined high-fat savoury (30%) and high-fat sweet (25%) foods while only a minority experienced such problems for low-fat/savoury (2%) and mainly sugar-containing foods (5%). Furthermore, while addictive-like symptoms for high-fat savoury and high-fat sweet foods correlated to overweight conditions, this was not found to be the case for foods mainly containing sugar.
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A pie is a baked dish which is usually made of a pastry dough casing that contains a filling of various sweet or savoury ingredients. Sweet pies may be filled with fruit (as in an apple pie), nuts (pecan pie), brown sugar (sugar pie) or sweetened vegetables (rhubarb pie). Savoury pies may be filled with meat (as in a steak pie or a Jamaican patty), eggs and cheese (quiche) or a mixture of meat and vegetables (pot pie). Pies are defined by their crusts.
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He went on to state that the French considered hors-d'oeuvres to be superfluous to a well cooked meal. Service à la française continued in Europe until the early 19th century. After the 19th century the entremet would become almost exclusively a sweet dish or dessert with the British custom of the "savoury" being the only remaining tradition of the savoury entremet. The style of formal dining changed drastically in the 19th century, becoming successive courses served one after the other over a period of time.
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Torta in Malta means a pie, which can be sweet or savoury. Most “tortas” are generally savoury, with a classic Maltese dish being “torta tal-lampuki” (lampuki, singular lampuka, are a type of common fish found in Maltese waters). A common example of a sweet Maltese torta is “torta tal-lewz” (lewz, singular lewza, means almonds in Maltese. Almonds are a very common ingredient in Maltese cuisine, although some people prefer to use marzipan over almonds, either because of ease, taste preference or cost.
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Common toppings include molten butter and common sorts of savoury filling, but creative recipes might arise, such as fake lasagne.Puba pancake lasagna with beef jerky filling – Aqui na Cozinha. 30 November 2011. Retrieved 5 January 2015.
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"Tea" (sometimes "high tea") can also mean the savoury, hot early evening meal. This usage is common in working-class British English and in Northern England, Scotland, and Northern Ireland). See Tea as the evening meal.
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With many tropical islands' styles of barbecue, the meat is marinated, glazed with a savoury sauce, and adorned with local tropical fruits. While pork predominates, horse is also popular in countries such as Tonga and Samoa.
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Most of kue talam tastes sweet, however there is also a salty and savoury variants that uses ebi or dried shrimp for flavour, which is called talam udang or "shrimp talam" in Betawi cuisine of Jakarta.
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Tortelli cremaschi (dialect of Crema : turtèi cremasch) represents the main dish of the local culinary tradition cremasca. While tortelli typically have a savoury filling, that of tortelli cremaschi is sweet and cannot be found elsewhere in Italy.
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Salmiak liquorice candy produced in various shapes. Salty liquorice, salmiak liquorice or salmiac liquorice, is a variety of liquorice flavoured with the ingredient "salmiak salt" (sal ammoniac; ammonium chloride), and is a common confection found in the Nordic countries, Benelux, and northern Germany. Salmiak salt gives salty liquorice an astringent, salty taste (hence the name); akin to that of tannins—a characteristic of red wines, which adds both bitterness and astringency to the flavour. Consuming salmiak liquorice can stimulate either a savoury or non-savoury palate and response.
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Usually, cold, hot and savoury, and sweet dishes are served strictly separately in this order, as hors d'oeuvre (appetizer) or soup, as entrée and main course, and as dessert. Dishes that are both sweet and savoury were common earlier in Ancient Roman cuisine, but are today uncommon, with sweet dishes being served only as dessert. A service where the guests are free to take food by themselves is termed a buffet, and is usually restricted to parties or holidays. Nevertheless, guests are expected to follow the same pattern.
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Batata vada in Marathi literally means "potato fritter". It is a combination of the word for "potato" (batata) and vada, a type of fried savoury snack. Pav is a derivative of the Portuguese word pão, which means bread.
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Mun tahu usually also contains minced chicken or seafood, most commonly peeled shrimp, or sometimes minced meat either beef or pork. It has mildly savoury flavour with pleasantly soft texture, suitable for young children or adults in convalescence.
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Savoury & Isles, p. 4. From there on further promotion could only be attained through seniority, per Army Regulations.Holmes, p. 19. In September 1794, Wellesley experienced his first battle, against the French, at the Battle of Boxtel with the 33rd.
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Trees of this Protected Area belong to genetic reserve of Russia. The prime trees are pine, birch, asp and linden. In the best cultivatied trees are selected. Also they grow spindle trees, filbert, bearberry, savoury, carnations, rowans and ferns.
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Pempek is the best- known of Palembang's dishes.The Jakarta Post Palembang: A culinary port of call Its origin is undoubtedly Palembang. However, the history behind the creation of this savoury dish is unclear. Traditional folklore connects it with Chinese influences.
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It usually has a thick consistency using chickpea flour & Curd (dahi) and fritters (Pakora). Kadhi in Gujarat & Maharashtra is savoury & sometimes do not have any fritters. Fritters for Kadhi also have several varieties, they are prepared with onions, potato, spinach etc.
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Griottines de Fougerolles Griottines are cherries macerated in eau de vie or kirsch, common to Fougerolles (Haute-Saône) in Franche-Comté, eastern France. They can be eaten alone, or used in a number of local dishes both savoury and sweet.
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Then the sauce is being thickened with beaten eggs. The Padang sauce crab tastes savoury, hot and spicy. Other than crab, the identical Padang sauce is often used in other seafood, such as kerang saus Padang (clams in Padang sauce).
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In Germany, lunch was traditionally the main meal of the day. It is traditionally a substantial hot meal, sometimes with additional courses like soup and dessert. It is usually a savoury dish, consisting of protein (e.g., meat), starchy foods (e.g.
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Examples include spotted dick, Christmas pudding, treacle pudding, clootie, jam roly- poly and many others. Savoury versions include rabbit, chicken, game and steak and kidney pudding. The Sussex pond pudding and the Paignton pudding are local variations of suet puddings.
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Cholera on a plate In the Valais region of Switzerland, a cholera is a type of savoury dish involving potatoes, vegetables and fruits baked with cheese in a pastry similar to a tart. The unusual name is linked to the history of the dish. During an epidemic of the disease cholera in 1836, people in the region improvised a dish involving pastry and whatever food they had at hand, as normal trade was disrupted. After the epidemic subsided, chefs returned to the concept of putting regional ingredients in a savoury tart, and the "cholera" dish has lasted since.
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A savoury pattie is a battered and deep fried mashed potato, seasoned with sage. It is commonly sold in the British port towns of Hartlepool, Kingston upon Hull, Wirral, Liverpool, North Tyneside, Kirkwall and Thurso and subsequently Troon after the arrival of Jill Rosie. It is a popular item in fish and chip shops, and is consumed either as a snack or as an inexpensive substitute for fish in a fish and chip meal. There are additional pattie variations such as the meat pattie (corned beef) and the cheese pattie (cheese and onion), although these are not as popular as the savoury version.
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Rengginang traditionally made from dried leftover rice. In Suriname it is known as brong-brong. Rengginang can be plain, or flavoured sweet, salty or savoury. The most common rengginang are deep fried with added pinches of salt for a traditional salty taste.
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Some employees were subsequently offered jobs in the Pork Farms plant at Shaftesbury. In 2015, Vision Capital combined Bowyers with other chilled savoury pastry brands under Addo Food Group. In 2017, Addo was sold to Lloyds Development Capital, another private equity firm.
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Since cultivation has made it less expensive, it is now additionally used in some savoury dishes. In Vietnamese cuisine, it's often used in Chè (Vietnamese pronunciation: [cɛ̂]), a Vietnamese term that refers to any traditional Vietnamese sweet beverage, dessert soup or pudding.
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Steak and kidney pie is a savoury pie that is filled principally with a mixture of diced beef, diced kidney (often of beef, lamb, or pork), fried onion, and brown gravy. Steak and kidney pie is a representative dish of British cuisine.
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The most popular version of racuchy is stuffed with slices of apple and served with sugar. Sometimes, in more modern versions, other fruits can be used, for instance, bananas. There is also a savoury sweet version of stuffed racuchy, filled with potatoes.
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A canapé () is a type of hors d'œuvre, a small, prepared, and often decorative food, consisting of a small piece of bread (sometimes toasted), puff pastry, or a cracker topped with some savoury food, held in the fingers and often eaten in one bite.
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Savoury fillings include fried vegetables, fried chicken, minced meat, spinach, and a variety of added ingredients such as potatoes, mushrooms, cabbage or ham. Another Polish dish reassembling pancakes are racuchy. They are smaller and thicker than naleśniki and can be stuffed with apple slices.
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Drumkilbo has been used as a filming location, including for an episode of The Beechgrove Garden. It gives its name to Eggs Drumkilbo, a dish of hard-boiled eggs with lobster and prawns, reportedly the favourite savoury dish of Queen Elizabeth the Queen Mother.
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Quiche ( ) is a French tart consisting of pastry crust filled with savoury custard and pieces of cheese, meat, seafood or vegetables. The best-known variant is quiche Lorraine, which includes lardons or bacon. Quiche can be served hot or cold. It is popular worldwide.
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Uncooked cinnamon rolls Cinnamon bark is used as a spice. It is principally employed in cookery as a condiment and flavouring material. It is used in the preparation of chocolate, especially in Mexico. Cinnamon is often used in savoury dishes of chicken and lamb.
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Beanfeast is a vegetarian processed food made by Batchelors, from soya. It is sold in dried form, in packets, to be mixed with water and boiled. The cooked product resembles mince. It is marketed in three varieties - Savoury Mince, Bolognese Style and Mexican Chilli.
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Nevertheless, the savoury flavour of the rice mixed with roasted oncom fermented beans had led to the popularity of this rice mix; started in Eastern Priangan region to Bandung, to Jakarta, and then to the rest of Indonesia. Particularly today, after this oncom rice had elevated its status; being served with assorted choices of savoury side dishes to make it more satisfying and nutritionally balanced. Since 2019, nasi tutug oncom is served in Garuda Indonesia in-flight meal in its domestic routes, along with the coices of nasi goreng spesial (special fried rice), lontong sate ayam (chicken satay with rice cakes), and nasi ulam (rice cooked with herbs).
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Fried and unfried lumpia Hot and spicy popiah in Malaysia Lumpia is the name for spring rolls in Indonesia and the Philippines, which was derived from Southern Chinese spring rolls. The name lumpia derives from Hokkien lunpia () and was introduced in the Philippine islands during the 7th century. It is a savoury snack made of thin crepe pastry skin enveloping a mixture of savoury fillings, consists of chopped vegetables; carrots, cabbages, green beans, bamboo shoots, banana heart and leeks, or sometimes also minced meat; chicken, shrimp, pork or beef. It is often served as an appetizer or snack, and might be served deep fried or fresh (unfried).
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Sinigang is a Filipino soup or stew characterized by its sour and savoury taste. It is most often associated with tamarind (Filipino: sampalok), although it can use other sour fruits and leaves as the souring agent. It is one of the more popular dishes in Filipino cuisine.
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This dessert can be either savoury (filled with pork fat and mung bean) or sweet (filled with coconut milk and banana). In Thailand, Khao tom is sometimes colored blue with Clitoria ternatea flowers. The Khao tom variety with black beans is known as khao tom mat (ข้าวต้มมัด).
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The wolf eel has edible, sweet and savoury white flesh. In some coastal northwest Native American tribes, the wolf eel was referred to as the sacred "doctorfish". Only the tribal healers were allowed to eat this fish, as it was supposed to enhance their healing powers.
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As regards the topping or filling, fish and vegetables are usual at the coast whilst inland they prefer fruit, nuts, cheese and meat.Source: Eliana Thibaut i Comalada, pp20 Les Coques Catalanes, Proa, Barcelona 1995. Some cocas can be both sweet and savoury (typically mixing meat and fruit).
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Davidstow won Gold trophies at the International Cheese Awards in Nantwich in 2010 and 2011. Rick Stein has put his name to a brand of savoury oat biscuits with Davidstow cheddar cheese. and Davidstow cheddar is used by Nathan Outlaw in his two Michelin star restaurant.
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Travis Savoury, (born March 6, 1979), better known by his stage name Baka Not Nice, is a Canadian rapper, singer and songwriter from Toronto, Ontario. He is signed to OVO Sound, the record label co-founded by rapper Drake, producer Noah "40" Shebib and Oliver El-Khatib.
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Elizabeth Moxon (fl. 1740–1754) was an English writer known for her influential cookery book: English Housewifry. She has been called one of "the female pioneers of English culinary writing". How to lay the table with a summer supper of nine dishes, sweet and savoury, 1764.
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In the alpine regions, given the prevailing livestock and milk production were prepared mainly Wähe with cheese and cream. The variety with fruit was the most common in the fruit-growing areas of the rural regions. Today both sweet and savoury Wähe are baked in every regions.
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Composition of a Wähe Savoury Wähen are coated with onions, cheese and/or bacon. The Cheese Wähe (also called a Cheesy Cake) is made with a cast of grated cheese (e.g. Gruyère cheese), cream and eggs. Vegetable Wähen can be made with courgette, spinach, tomatoes or broccoli.
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Potato waffles are a potato-based savoury dish in a waffle shape. They are common in the United Kingdom and Ireland and are also available in some other countries, including Australia, Canada and United States. They are made of potato, oil, and seasonings. They are sold frozen.
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It comes in the form of flakes, or as a yellow powder similar in texture to cornmeal. In Australia, it is sometimes sold as "savoury yeast flakes". Though "nutritional yeast" usually refers to commercial products, inadequately fed prisoners have used "home- grown" yeast to prevent vitamin deficiency.
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Biscotti Regina (), are small Italian biscuits, coated with sesame seeds. The biscotti regina or Reginelle are typical of sicilian cuisine. They are original from Palermo but are diffused all around Sicily. These cakes taste halfway between sweet and salty (savoury), reminiscent of their roots Arab cuisine.
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Coquito nuts can be eaten whole, raw or cooked. Whole or chopped coquito nuts can be added to a variety of foods, including desserts, savoury foods, and drinks. They are grown year round, and will stay edible for up to three weeks if kept in a refrigerator.
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Many classic dishes rely upon otherwise unpalatable stale bread. Examples include bread sauce, bread dumplings, and flummadiddle, an early American savoury pudding. There are also many types of bread soups such as wodzionka (in Silesian cuisine) and ribollita (in Italian cuisine). A sweet dish is bread pudding.
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Amba or anba (, but also mis-spelled عمبة, أمبة, همبة, ) is a tangy mango pickle condiment of Iraqi origin, that is also popular in Israeli cuisine. It is typically made of pickled green mangoes, vinegar, salt, turmeric, chili and fenugreek. It is somewhat similar to savoury mango chutneys.
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Sharena sol Sharena sol (, lit. 'particoloured salt'), also known as colourful salt, is a spice mix used extensively in Bulgarian cuisine (and Macedonian cuisine). Its most typical ingredients are dried summer savoury, paprika and salt. In addition, dried fenugreek leaves are frequently added and thyme is not uncommon.
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Also dialectally called Krumbierewurscht, this was formerly “poor people’s food”, but today it is a speciality. Potatoes, pork, beef and onions are put through the mincer and seasoned with savoury, pepper and salt. It can be fed into the traditional gut, preserved in a jar or even eaten straightaway.
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Hopyang baboy (Tagalog and Visayan for "pork hopia") is filled with a savoury bread- crumb paste studded with candied wintermelon, flavoured with scallion and enriched with candied pork back fat, hence its name. This type of hopia is also sometimes referred to as hopyang maalat (Tagalog for "salty hopia").
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Kurnik (; "chicken pirog"), also known as wedding pirog or tsar pirog, is a dome-shaped savoury Russian pirog usually filled with chicken or turkey, eggs, onions, kasha or rice, and other optional components. Sometimes filled with boiled rooster combs,Вильям Похлебкин. Кулинарный словарь, Курник. Москва: Центрполиграф, 2007, (William Pokhlyobkin.
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While a primarily savoury dish, the bryja base can also produce different types of sweets, including the poppy seed-based kutia, as well as the traditional Silesian dish with the same name, made from plums, apples, pears, with the addition of śmietana, wheat flour, cinnamon, sugar and salt.
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Chinese pancakes may be either savoury or sweet, and are generally made with dough rather than batter. The dough mostly consists of water, flour, and vegetable oil. The dish can be served as a side, usually alongside duck, or as a snack, topped with scallions along with hot and sour sauce.
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In Nepal, the Newar have a savoury rice pancake called chataamari cooked with meat or eggs on top. This dish is also known as the Newari Pizza, as it is served and eaten similarly to American pizza. Besides being served with meat or eggs, it can also be served plain.
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Potteries Oatcake. Staffordshire oatcakes (very different from the Scottish version and traditionally made in corner-shop style oatcake bakeries) are a much-loved local culinary speciality. They remain popular although are no longer the cheap alternative to bread. Oatcakes can be eaten cold or hot with any sweet or savoury fillings.
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Bakers Limited, commonly known as Bakers, is a South African company producing a wide variety of savoury and sweet biscuits. Bakers is part of National Brands Limited, an FMCG company which is a subsidiary of South African holding company AVI Limited. Bakers products are manufactured in Durban, Pretoria, and Johannesburg.
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In 1919, the Vilgrain family created Les Grands Moulins de Paris which boosted the bakery industry. Délifrance was born in 1983 and produced viennoiserie, patisserie, and savoury products. In 1997, Sembawang Corporation Limited acquired controlling interest of Délifrance Asia Ltd. In 1999, Prudential Asset Management Asia Limited (PAMA) Group Inc.
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Tripoux (or Tripous) is a dish made with small bundles of sheep tripe, usually stuffed with sheep's feet, sweetbreads and various herbs and garden vegetables. There are a number of variations on this dish, but they generally all involve savoury ingredients held together with sheep tripe and braised over low heat.
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In parts of Calabria, the anchovy or a sultana variety are consumed on New Year's Eve and New Year's Day. In Malta, anchovy zeppoli are traditionally consumed during the Lent fasting period. This version of savoury zeppole are known locally as Sfinge. The sweet version is also available in many confectioneries.
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Commercial stalls sold the savoury snacks on the main streets of the town. Fillings included tongue, brain, sausage, beans and yellow cheese. There were teething troubles, as when customs officials confiscated swedes that were being imported as an essential ingredient for authentic pasties. The October 2011 festival attracted about 20,000 visitors.
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The house with part of its estate was purchased at auction by a London speculator Mr de Savoury who was interested in the timber in the woodlands. It was then bought by Philip Tilden, an architect who attempted to restore the house, a job that remained incomplete on his death in 1954.
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The local dishes are "Olleta de Blat" (literally in English 'big pot of wheat') a bean, pork rib and black pudding stew. The "Borra" made with spinach, cauliflower, sausages and cod. "Faseura" with corn cakes. Plus the various "coques" (sweet or savoury bread based cakes) named "Farcida", "Escaldà", or "a la Paleta".
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Preparation of Chakri in hot oil Chakri is a savoury snack from India. It is a spiral shaped snack with a spiked surface. Chakri is typically made from flours of rice, bengal gram (brown chickpea) and black gram (urad daal). It has several variations, depending on the types and proportion of flours used.
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He is described as great devotee of the god Shiva, the patron god of Shaivism. Murkha Nayanar cultivated devotion for Shiva from his childhood. He used to serve Shiva, by serving Shaivas, the devotees of Shiva. He used to prepare rice with ghee and various sweet and savoury delicacies and feed the devotees.
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Samsa (, , , , ) is a savoury pastry in Central Asian cuisines. It represents a bun stuffed with meat and sometimes with vegetables. In the countries of Kazakhstan, Kyrgyzstan, Tajikistan, Turkmenistan, Uzbekistan, as well as Xinjiang Uygur Autonomous Region of China, samsas are almost always baked. In contrast to South Asian samosas they are rarely fried.
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Pampuchy (; see alternative names) are a type of steamed yeast dumpling (kluski) or doughnut (pączek) in Polish cuisine. A cooked pampuch (sing.) has an oval, flat on the bottom shape, with a bouncy, mushy and soft consistency. Pampuchy or are served hot: either sweet (e.g. with jam or fruit) or savoury (e.g.
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Bolinhas are small cakes, which are also known as "coconut cookies". Perad is a type of savoury guava cheese. Nankatais, which resemble "snow balls", are made from a batter of sugar, butter and flour. Baath is a moist rich coconut tart baked in a large round shape with pastry lattice work on top.
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Beurre noisette (, literally: hazelnut butter, loosely: brown butter) is a type of warm sauce used in French cuisine. It can accompany savoury foods, such as winter vegetables,The Cookbook Critic: Off the Shelf: Pasta with Pumpkin and Sage Brown Butter . pasta,goat's cheese ravioli with walnut beurre noisette . fish, omelettes, and chicken.
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Ginsters delivery van Ginsters is a company based in Callington in Cornwall, in the south-west of England. The biggest selling pasty maker in the UK, it specialises in making mass-produced pasties, sausage rolls, sandwiches, pasta bowls and other savoury snacks. Since 1977, it has been owned by Mark and David Samworth.
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Baked savory dumplings, in the form of pizza rolls, are a popular prepared snack food. Boiled dumplings are made by mixing flour, fat, and baking powder with milk or water to form a dough, which may be either rolled out and cut into bite-size pieces, or simply dropped by spoonfuls into the simmering liquid of a savoury soup or stew, or, for dessert dumplings, onto simmering sweetened fruit. The dropped kind are sometimes called "doughboys," When added to chicken and vegetables in chicken broth, the starch in the dumplings serves to thicken the broth into a gravy, creating the popular comfort food chicken and dumplings. Other common savoury pairings, particularly in the Midwestern and Southern US, are turkey, ham, and butter-beans.
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Haggis on a platter at a Burns supper A serving of haggis, neeps, and tatties Haggis () is a savoury pudding containing sheep's pluck (heart, liver, and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and cooked while traditionally encased in the animal's stomach though now often in an artificial casing instead. According to the 2001 English edition of the Larousse Gastronomique: "Although its description is not immediately appealing, haggis has an excellent nutty texture and delicious savoury flavour". It is believed that food similar to haggis (though not so named)—perishable offal quickly cooked inside an animal's stomach, all conveniently available after a hunt—was eaten from ancient times. Although the name "hagws" or "hagese" was first recorded in England c.
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Angels on horseback is a hot hors d'œuvre or savoury made of oysters wrapped with bacon. The dish, when served atop breads, can also be a canapé. The dish is typically prepared by rolling shucked oysters in bacon and baking them in an oven. Modern variations of angels on horseback include skewering and frying.
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Some, like Norwegian fruktsuppe, may be served warm or cold, and rely on dried fruit, such as dried prunes, apricots and raisins, thus being able to be prepared in any season. Fruit soups may include milk or cream, sweet or savoury dumplings, spices, or alcoholic beverages, such as sweet wine, white wine, brandy or champagne.
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The city has many big shops which now have become the prime shopping destinations. The only multiplex of the town used to be Silverscreen multiplex which is located near Berhampore Court railway station. Tickets of this multiplex are available from BookMyShow. Berhampore is famous for the sweet chhanabora, the savoury khaja, and the sweet manohara.
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The blanched beans are added to the sauce together with finely ground fresh savoury, pepper and salt. When the pork is ready, it is removed from the broth, sliced and arranged on a large plate with the beans. The dish can be served with boiled potatoes and either wine or beer."Judd mat Gardebounen" , Mycitycuisine.org.
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For meat and seafood based crostata, there were recipes using pork jowls or prosciutto, crayfish, anchovies, or oysters. Other savoury crostata recipes included a crostata with creamy cheese referred to as a butirata, those with truffles or field mushrooms, one with artichoke or cardoon hearts, and one with "the viscera of any sort of turtle".
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Seasoned millet mush (in Chinese, simplified: 面茶, traditional: 麵茶, pinyin: miànchá, literally "flour tea") is a savoury flour gruel. It is made using only millet flour rather than a combination of sorghum and millet flour. Rather than sweet osmanthus sauce and sugar, it is seasoned with sesame paste, ground Sichuan peppercorns, and salt.
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White currant berries are slightly smaller and sweeter than red currants. When made into jams and jellies the result is normally pink. The white currant is actually an albino cultivar of the red currant but is marketed as a different fruit. White currants are rarely specified in savoury cooking recipes compared with their red counterparts.
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Clotted Cream is oftern used in the Westcountry. A specific type of rice is available and widely used for rice pudding called "pudding rice". Similar to Arborio rice, its grain is round and short, and when cooked produces a creamier consistency than savoury rice. However, other short grained rice can be used as a substitute.
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Package of Dorset Knob biscuits A Dorset knob is a hard dry savoury biscuit which is now produced by only a single producer, for a limited time of the year. Dorset knobs are made from bread dough which contains extra sugar and butter. They are rolled and shaped by hand. They are baked three times.
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Japanese shōchū (25%) or Korean soju (20–45%), but it often has a significantly higher alcohol content (35-60%). As innocent as it looks, its flavour can vary from simple, light and subtle-tasting to savoury-saucy rich- tasting, depending on the type. Baijiu is comparable to whisky in terms of variation, complexity of flavour and sensation.
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Pek Nga also known as Lempeng Kelapa The traditional Malay pancake in Malaysia and Singapore is called Lempeng Kelapa. Cooked very similarly to an American or Canadian style pancake albeit without a rising agent, it is a savoury pancake usually served during the breakfast hours with fish curry, coconut sticky rice, dried fish, rendang, or sambal.
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Greek pancakes are called tiganites (τηγανίτες, from the ancient Greek τηγανίτης) and are popular across Greece and Cyprus. They are slightly thicker than crêpes and can be sweet or savoury. Their main ingredients are flour, olive oil or butter, milk and eggs. They are usually drizzled with honey and cinnamon, and sometimes topped with cheese, nuts, fruits or vegetables.
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Home-made Polish naleśniki filled with sweet white cheese In Poland, thin crêpe-style pancakes are called naleśniki (pronounced naleshniki). They are usually rolled and served with a variety of savoury or sweet fillings as a main dish or a dessert. Sweet fillings include fresh fruits (e.g. bilberries), jams (often apple jam), and soft white cheese with sugar.
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Popular toppings include molten butter and dried, shredded coconut. () are generally made from cow's milk and refined wheat flour, and generally eaten with savoury fillings as rolls (although dessert also exist). For those with celiac disease, corn starch might substitute for the wheat flour.Panqueca: Receita básica sem glúten – Especial Dia Internacional dos Celíacos – Aqui na Cozinha.
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Historic shop front, Greggs, Brecon (2005) Greggs plc () is a British bakery chain. It specialises in savoury products such as bakes, sausage rolls, sandwiches and sweet items including doughnuts and vanilla slices. It is headquartered in Newcastle upon Tyne, England. It is listed on the London Stock Exchange, and is a constituent of the FTSE 250 Index.
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Reestit mutton is commonly used as the basis for reestit mutton soup. The soup is made with tatties (potatoes), and is commonly served with bannocks - small savoury scone-like baked items. This dish is commonly associated with the Up Helly Aa fire festival. It can also be used as the filling of a reestit mutton pie.
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It also screens live broadcasts of theatre, opera, ballet, music and arts documentaries via satellite. It has both digital and 35mm projection facilities. It has one screen with over 500 seats, and mainly operates from the stalls (accessible) seating downstairs. It has a kiosk serving hot and cold drinks, cake, popcorn, sweets, chocolates and savoury snacks.
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Lukhmi () is a typical mince savoury or starter of the cuisine of Hyderabad, Telangana, India. It is a local variation of samosa. The snack's authentic preparation includes stuffing with mutton-mince kheema (ground meat). It is a non-vegetarian derivative of the samosa although, unlike the latter, the lukhmi is shaped into a flat square patty.
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Mastic-flavored chewing gum is sold in Syria, Lebanon, Turkey, and Greece. Mastic is used in ice cream, sauces, and seasoning in Lebanon. In Egypt, mastic is used in vegetable preserves, in jams that have a gummy consistency and in soups. In savoury dishes Egyptian chicken, duck, rabbit and fish recipes often call for mastic, usually paired with cardamom.
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Chilli crab is a Singaporean seafood dish. Mud crabs are commonly used and are stir-fried in a semi-thick, sweet and savoury tomato-and-chilli-based sauce. Despite its name, chilli crab is not a very spicy dish. It is listed at number 35 on the World's 50 most delicious foods list compiled by CNN Go in 2011.
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A sweet crêpe opened up, with whipped cream and strawberry sauce on it Video demonstration of preparing crêpes A crêpe or crepe (Longman Pronunciation Dictionary. 3rd Ed. 2008. Merriam-Webster Dictionary or , , Quebec French: ) is a type of very thin pancake. Crêpes are usually of two types: sweet crêpes (crêpes sucrées) and savoury galettes (crêpes salées).
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Crêpes are served with a variety of fillings, from the simplest with only sugar to flambéed crêpes Suzette or elaborate savoury galettes. Crêpes orignate in Brittany, a region in the northwest of France, the consumption is widespread in France, Belgium, the Netherlands, Canada, and many parts of Europe, North Africa, North America, Lebanon, Brazil and Argentina.
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The redness is achieved with chilli or a mixture of chilli and paprika, and the orange of turmeric. Additional sourness may be had from lemon, lime or vinegar. The spices are complementary to the savoury flavours, which may include garlic and possibly onion or asafoetida. Garam masala, coriander, and black peppercorns may also be part of the spice mixture.
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Shaanxi cuisine makes elaborate use of ordinary materials, and is best known for its noodles and lamb/mutton dishes. It makes heavy use of strong and complex flavours. There is an emphasis on savoury flavours such as salt, garlic, onion and vinegar; sugar is seldom used. The main cooking methods are steaming, frying and stir-frying.
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Bhelpuri is a savoury snack, originating from India, and is also a type of chaat. It is made of puffed rice, vegetables and a tangy tamarind sauce. Bhel is often identified with the beaches of Mumbai, such as Chowpatty or Juhu. One theory for its origin is that it was invented at a restaurant called Vithal near Victoria Terminus.
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A pastizz (plural pastizzi) is a traditional savoury pastry from Malta. Pastizzi usually have a filling (tal-ħaxu) either of ricotta (pastizzi tal- irkotta, cheese cake) or mushy peas (pastizzi tal-piżelli, pea cake). Pastizzi are a popular and well-known traditional Maltese food. It should not be confused with the Italian pastizz, better known as U' pastizz 'rtunnar.
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In Bosnia and Herzegovina, lunch is the main meal of the day. It is traditionally a substantial hot meal, sometimes with additional courses like soup and dessert. It is usually a savoury dish, consisting of protein (such as meat), starchy foods (such as potatoes), and a vegetable or salad. It is usually eaten around 2:00pm.
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It has a high saturated fatty acid content and no trans fat. At retail, refined lard is usually sold as paper-wrapped blocks. Many cuisines use lard as a cooking fat or shortening, or as a spread in the same ways as butter. It is an ingredient in various savoury dishes such as sausages, pâtés, and fillings.
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Most onion cultivars are about 89% water, 9% carbohydrates (including 4% sugar and 2% dietary fibre), 1% protein, and negligible fat (table). Onions contain low amounts of essential nutrients and have an energy value of 166 kJ (40 kilocalories) in a 100 g (3.5 oz) amount. Onions contribute savoury flavour to dishes without contributing significant caloric content.
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It is common in Salvadoran restaurants and homes, including those of immigrants to the United States. Alguashte, a condiment made from dried, ground pepitas, is commonly incorporated into savoury and sweet Salvadoran dishes. "Maria Luisa" is a dessert commonly found in El Salvador. It is a layered cake that is soaked in orange marmalade and sprinkled with powdered sugar.
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Bánh tét Bánh tét is a Vietnamese savoury but sometimes sweetened cake made primarily from glutinous rice, which is rolled in a banana leaf into a thick, log-like cylindrical shape, with a mung bean or mung bean and pork filling, then boiled. After cooking, the banana leaf is removed and the cake is sliced into wheel-shaped servings.
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A less savoury part of the job was informing Muhammad VII al-Munsif, the Bey of Tunisia, that he was being deposed. When Juin was informed that Pétain had stripped him of his French nationality and membership in the legion of honour, he merely noted that he was grateful he had not been sentenced to death.
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Guinness Yeast Extract, commonly known by its initials GYE, was an Irish savoury spread, made from yeast extract. It was a by-product of the Guinness beer brewing process and produced by Arthur Guinness Son & Co., Dublin. The product was launched in Ireland on 2 November, 1936The Statist: a journal of practical finance and trade: Volume 128. London, 1936.
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Sev mamra (mumra) is an Indian snack. It is a mixture of spicy dry ingredients such as puffed rice (mamra), savoury noodles (sev) and peanuts. Regional variation of the snack varies by adding capsicum, onions, or pickled mangos. It is available in most parts of India, though it is known by different names in different regions.
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In Poland, racuchy are usually eaten as dinner, snack or supper. Racuchy can be eaten plain, sprinkled with sugar, or topped with powdered sugar. In alternative versions some cream or sour cream can be used. In some regions, racuchy are prepared more savoury and served with fish soup or mushroom soup during the Christmas Eve dinner.
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Puto are Filipino steamed rice cakes, traditionally made from slightly fermented rice dough (galapong). It is eaten as is or as an accompaniment to a number of savoury dishes (most notably, dinuguan). Puto is also an umbrella term for various kinds of indigenous steamed cakes, including those made without rice. It is a sub-type of kakanin (rice cakes).
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A croline is a flaky (typically puff) pastry parcel filled with various (traditionally) salty or spicy fillings. Normally the top side of the pastry is latticed. Crolines are produced in various shapes and sizes and with different fillings. Though sweet versions are beginning to be produced, typical savoury fillings are mushroom, ham/cheese and salmon/herb.
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The dumpling can be filled with liver and onion,"Clangers made of liver and onion, bacon turn-overs, suet rolls, and apple pies were favourite packed meals, and were often 'het up' on the engine boiler at threshing time". bacon and potatoes, pork and onions, or other meat and vegetables, and flavoured with the garden herb sage. While often savoury, the clanger was also said to have been prepared with a sweet filling, such as jam or fruit, in one end; this variant is referred to in a Bedfordshire Magazine of the 1960s as an "'alf an' 'alf" (half and half), with "clanger" reserved for a savoury version. There is some doubt as to how much this was traditionally done in practice, though modern recipes often imitate the folklore by including a sweet filling.
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Robert May (1588 – in or after 1664) was an English professional chef who trained in France and worked in England. He is best known for writing and publishing the 1660 cookbook The Accomplisht Cook. It was the first major book of English recipes, and contains instructions for many soups and broths, as well as recipes for both sweet and savoury pies.
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She gathered these techniques together in a book of sweet and savoury dishes that included a separate section for medicines. Blencowe shared her recipes and also adopted the village's own recipe for buns. Her book was published in 1925 and gives an insight into the lives of the upper-class English. The Blencoes had access to morels, truffles, peaches, apricots, barberries and spices.
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The fruit of this species may be cooked and eaten with lentils in savoury dishes. Crushed rhizomes, both fresh and dried, are very aromatic with a fragrant, somewhat pungent smell similar to orris root but more powerful. In Manipur, the rhizome is cooked to prepare chutney. "Abir", a fragrant coloured powder marketed for religious ceremonies, is prepared from its dried rhizomes.
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Ferguson is remembered and esteemed at this day as the author of a series of excellent commentaries on St. Paul's Epistles. In Charteris's Catalogue of Scotch Divines he is called an author "of great reputation". Spurgeon characterises his commentaries as those of "a grand, gracious, savoury divine". His works are: # Expositions of the Epistles to the Philippians and Colossians, Edinburgh, 1656.
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AussieMite 175g Jar AussieMite is an Australian savoury food spread made from vegetable protein and yeast extract with various vitamins and minerals such as B vitamins and Iron. It was founded by Roger Ramsey in 2001. The taste of the product is slightly salty and is used for toast, sandwiches, crumpets and cracker biscuits, as well as a filling for pastry products.
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Pierogi ( ) are filled dumplings made by wrapping unleavened dough around a savoury or sweet filling and cooking in boiling water. They are often then pan-fried before serving. Pierogi are most often associated with the cuisine of Poland, though other similar dumplings are considered traditional dishes in several Central and Eastern European nations.Among them: Hungary, Lithuania, Slovakia, Slovenia and Ukraine.
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Pastry is a dough of flour, water and shortening (solid fats, including butter) that may be savoury or sweetened. Sweetened pastries are often described as bakers' confectionery. The word "pastries" suggests many kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder, and eggs. Small tarts and other sweet baked products are called pastries.
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Crêpe Crêpes, popular in France, Belgium, Switzerland and Portugal, are made from flour, milk, and eggs. They are thin pancakes and are served with a sweet (fruit, ice cream, jam, chocolate spread, powdered sugar) or savoury filling (cheese, ham, seafood, spinach). In Francophone Europe, crêpes are often sold in special stands. In Italy there is a similar dish called crespella or scrippella.
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The exceptionally strong flavour can be moderated by combining it with other fruits, such as raspberries and strawberries in summer pudding, or apples in crumbles and pies. The juice can be used in syrups and cordials. Blackcurrants are a common ingredient of rødgrød, a popular kissel-like dessert in North German and Danish cuisines. Blackcurrants are also used in savoury cooking.
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In savoury dishes, sattu may be flavored with green chili, lemon juice and salt. It is a popular stuffing in parathas. In Bihar, sattu is prepared with toasted gram flour as well as toasted barley, or a mixture of both. Sattu mixed with a little mustard oil and some spices is used as a stuffing in the traditional Bihari food "Litti".
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Allan Evans (February 19, 1917 - 1992?) was a salesman and politician in Newfoundland. He represented Burgeo & La Poile in the Newfoundland House of Assembly from 1971 to 1975. The son of Frederick Theodore Evans and Elvira Savoury, he was born in St. Jacques and was educated there, at Bishop Feild College and at Memorial University. In 1938, Evans married Winifred Hayman.
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Savoury versions may be served with caviar, similarly to blini. Generally, the term oladyi in Eastern Slavic cuisines may also denote fritters made with other ingredients, e.g. potato pancakes (картофельные оладьи), carrot fritters (морковные оладьи), bean pancakes (оладьи из бобовых), rice pancakes (рисовые оладьи), summer squash fritters (кабачковые оладьи) etc. Syrniki (quark pancakes) may also be considered a type of oladyi.
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As well as being homemade, sandwiches are also widely sold in restaurants and can be served hot or cold. There are both savoury sandwiches, such as deli meat sandwiches, and sweet sandwiches, such as a peanut butter and jelly sandwich. The sandwich is named after its supposed inventor, John Montagu, 4th Earl of Sandwich.What's Cooking America, Sandwiches, History of Sandwiches.
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The book describes how to make savoury dishes including "Bisks, Farces, forc'd Meats, Marinades, Olio's, Puptons, Ragoos, Sauces, Soops, Pottages". Pastries include biscuits, cakes, custards, puddings, pies and tarts. Confectionery includes candying and conserving flowers, fruits, and roots, as well as jellies, marmalades and decorative "sugar-works". Drinks include the making of beer, cider, mead, perry and English wines, as well as cordials.
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A cream cracker is a flat, usually square, savoury biscuit. The cream cracker was invented by Joseph Haughton at his home in Dublin, Ireland, and then manufactured by William Jacob in a small bakery around 1885. The name "cream crackers" refers to the method in which the mixture is creamed during manufacture. The cream cracker is traditionally prepared using fermented dough.
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Sultan Ibrahim and Sultanah Helen Ibrahim in Singapore, 1935. During his reign, the Sultan was considered to be "fabulously wealthy." He also had a reputation as a wild international playboy. His exploits ranged from changing the colour of his racing horse to present it as an unknown – with better odds of course – to less savoury behaviour in the red-light area of Vienna.
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Kadboli or kadaboli (Konkani and ), is a traditional savoury snack prepared in Maharashtra, India. Kadboli is typically made from a mixture of chickpea, urad, moong and rice flour, salt, and flavourings such as chili, ajwain, or cumin. The same dish is known as kodubale in Karnataka, the only difference being that only rice and split roasted chickpea (dalia) flour is used.
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The typical cuisine is connected to the local agricultural and farming products (rice, salami, cheese). Among them: paniscia (a rice-based dish originally of the Provinces of Novara and Vercelli), "Salam d'la Duja" (a salami seasoned in fat), "tapulon" (minced meat), goose or ribs with savoy cabbage, roasted duck, "frittura dolce", gorgonzola cheese, the traditional «bagnetto verde» (savoury green sauce) and fried frogs.
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' are typically served as a main course with savoury accompaniment such as cabbage, salad, gherkins, potato soup, lentil soup, or mushrooms in a Béchamel sauce. They can also be served as a dessert with vanilla custard, jam, or boiled fruit. In Bavaria and the Palatinate, however, ' are traditionally served as the main dish even though they are normally served sweet in those regions.
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Ekowati, 1998 These lactic acid bacteria inhibit the growth of harmful decomposing bacteria, such as Escherichia coli, which in turn preserves the durian flesh. Besides its functions as a food preservative, fermented tempoyak also serves as a natural food flavoring. The addition of tempoyak into chili paste and curry can add a distinct aroma and savoury flavour to the dish.
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It is called pogatschen in Austria, and pagáče in Slovakia. Slovenian belokranjska pogača Slovenian pogača is a regional dish from White Carniola and Prlekija that is known locally under various names such as belokranjska pogača, ocvirkovca, gerpa, oprešak and postržjača. Rather than a stuffed savoury pastry, this dish is a type of traditional flatbread that is typically topped with ocvirki.
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There are both flavoured versions with small pieces of fish or vegetables and sweet versions. Taralli are popular toroidal crackers made with flour, olive oil, white wine and salt along with other ingredients. The classical version uses fennel seeds, but they come in many variations and can be savoury or sweet. They are eaten as is or dunked in wine.
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A torta pasticciotto filled with almonds and figs. Apulia is not known for its sweet treats because its inhabitants generally prefer savoury foods. Sweets are traditionally reserved for festivals and religious holidays and share the plain character of its cuisine in general. The ingredients for sweets are influenced by the Middle East and include almonds, figs, hazelnuts, pistachios and spices.
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If savoury, they can be filled with cheese, sausage, minced meat, minced chicken or peppers. If sweet, ground coconut pulp is a common addition when there is one, but the overwhelming majority is served plain. It is associated with Festa Junina winter celebrations (these that themselves descend from the European Midsummer). The name pamonha comes from Old Tupi language pa'muña meaning "sticky".
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During the match, many of Luton's 40,000 fans unfurled flags featuring the slogans "Thanks for Sweet FA" and "The FA & Football League – Killing Small Clubs Since 1992" in protest at the actions taken against the club from the footballing authorities. Football League chairman Lord Mawhinney was widely booed, among other less savoury chants, for his part in the club's demise.
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Red Mill is a British-based snack food manufacturer. They mainly produce corn snacks, including Tangy Toms, Onion Rings, Oinks, Quarterbacks, Salt and Vinegar Savoury Sticks and Bacon Rashers. Other products include Mr. Porky's Pork Scratchings, which are suitable for those on an Atkin's diet. It was announced on 14 March 2008, that Red Mill was to be acquired by Tayto (Northern Ireland).
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It is used in some savoury dishes but mainly in the local desserts and cakes of the Southeast Asian region. A bowl of pudding is a dessert made with and a common hot or cold dish of Peranakan (Chinese–Malay) origin. Other examples include and , a ball-shaped dessert made from glutinous rice flour, filled with , and covered in shredded coconut.
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The channel managed a near non- stop stream of viewer-selected videos filled on the schedule, while there were features such as the Top 10 at weekends, or late at night. The channel also allowed itself to show some of the less savoury music videos at night that were banned from daytime showing, such as the gory video to the Misfits song "Scream".
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Cakes, such as the Vlaai from Limburg and the Moorkop and Bossche Bol from Brabant, are typical pastries. Savoury pastries also occur, with the (a roll with a sausage of ground beef, literally translates into sausage bread) being the most popular. The traditional alcoholic beverage of the region is beer. There are many local brands, ranging from Trappist to Kriek.
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The cuisine of the Vaibhavwadi is popularly known as Malvani cuisine. Coconut, rice and fish assume prime significance. Kombdi vade, a chicken savoury, is the most popular dish here. Others include ukadya tandulachi pej (उकड्या तांदळाची पेज - a semi-fluid boiled preparation made of brown-red rice) and sol kadhi (सोल कढी - a preparation made of sol (kokum) सोल and coconut milk).
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Durian is a popular fruit in Indonesia and nowhere more so than in Medan. This thorny fruit, with its distinctive taste and smell, is available all over the city. Ucok Durian along Jalan Iskandar Muda is the most known durian seller in the city. Soto Medan is a savoury stew made with various meats (including innards) that are fried beforehand, and coconut milk.
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Sometimes the meat used is only beef, in other recipes is a mixture of beef with pork or mutton. Pelmeni should be juicy inside. They are unrelated to the pasta with which they are sometimes compared as it is a savoury main dish. They are usually boiled in water with spices and salt, or in meat bouillon, sometimes fried before serving.
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Makka poha or Makai poha is part of Indian Gujarati cuisine. It can also be referred to as corn or maize flakes, but unlike the breakfast cereal cornflakes, these are not ready to eat. Makka poha is usually fried in hot oil so it puffs up, for consumption as a snack. It is an important ingredient of the farsan (savoury) chevda.
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The Kuyavian variation, named bułki na parze / pampuchy z Kujaw, is a protected produce under geographical indications and traditional specialities in the European Union. Traditionally, the dish was served on the daily Kuyavian-Pomeranian home dinner table as a main meal or snack. Generally served with sauce, as a savoury dish, or sweet with sour cream and sugar or with fruit.
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Crumpets may be cooked until ready to eat warm from the pan, but are also left slightly undercooked and then toasted. While premade commercial versions are available in most supermarkets, freshly home-made crumpets are less heavy and doughy in texture.Ingram (1999), p.144 They are usually eaten with a spread of butter, or with other sweet or savoury toppings.
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As both a background flavour and a source of umami (the savoury fifth flavour), it is now also added to dishes that historically did not contain it, such as chili con carne and beef stew. It is also used directly as a condiment on steaks, hamburgers, and other finished dishes, and to flavour cocktails such as the Bloody Mary and Caesar.
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Pease pudding, also known as pease porridge, is a savoury pudding dish made of boiled legumes, typically split yellow peas, with water, salt, and spices, and often cooked with a bacon or ham joint. A common dish in the north-east of England, it is consumed to a lesser extent in the rest of Britain, as well as in Newfoundland, Canada.
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Sylheti cuisine () represents the food culture of Sylhetis. It comprises tangy sour Hatkora to spicy hot chicken tikka masala, confectionery Tusha Shinni to savoury Nunor Bora and the fermented fish Hutki Shira. Hatkora is a common fruit and used to cook different dishes with fish and meat. Enriched with Vitamin C and antioxidants, Hatkora curry is best eaten with rice.
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Sylheti Bakharkhani can be tasted as savoury or slightly sweet, leavened or unleavened, soft or crisp. According to a hearsay, Bakarkhani was invented in the middle of the 18th century. It is believed that Bakarkhani was first made by the people of Sylhet. Sylhetis learnt making Bakarkhani from the Afghans who stayed in Sylhet after defeated by the Mughals in 1612.
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Nunor Bora also known as Nungora is a savoury rice flour snack. It is made of onion, ginger and turmeric that gives the snack its golden appearance. It is eaten with tea as a snack and is very popular at the time of Eid festival to the Sylhetis. Nunor Bora can be stored in a fridge for a later usage without frying.
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After graduating from Erasmus University Rotterdam in 1987, Sijbesma took a job in the pharmaceuticals division of the Dutch biotechnology company, Gist-Brocades. In 1993, he was appointed General Manager of the Savoury Business Unit at Gist-Brocades. Two years later, he was appointed to the company's Executive Committee. By 1998, he was Head of Marketing and Sales at the company.
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Common fare may be sweet or savoury, ranging from breads and pastries (notably pandesal), desserts and sweets, street food, to noodle dishes. In coastal parts of Croatia, Slovenia, and on the Greek island of Corfu, it is referred to marenda, a meal eaten between breakfast and lunch. Usually it is a light snack, like sandwiches or toast, eaten during a work break.
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Freeman, Traditional Food From Wales, page 115 In The First Principles of Good Cookery, Lady Llanover provides detailed instructions for curing ham.Freeman, Traditional Food From Wales, page 122 In Welsh Calendar Cookbook, Davies refers to a recipe for Braised Monmouthshire Pork with Savoury Welsh Cakes, where the Welsh Cakes are used to garnish the pork. Davies, Gilli: Welsh Calendar Cookbook, page 70. Talybont, Ceredigion: Y Lolfa Cyf.
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Focaccia is a particularly common locally baked bread product. Farinata, a typical snack found in bakeries and pizzerias, is a savoury and crunchy pancake made from a base of chick pea flour. The town of Corniglia is particularly popular for a gelato made from local honey ().Rick Steves' Best of Europe The grapes of the Cinque Terre are used to produce two locally made wines.
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In India, perilla is called silam. Perilla seeds are roasted and ground with salt, chilis, and tomatoes to make a savoury side dish or chutney. In Kumaon the seeds of Bhangira (cultivated Perilla) are eaten raw, the seed oil is used for cooking purposes, and the oil cake is consumed raw or fed to cattle. The roasted seeds are also ground to prepare a spicy chutney.
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Actually, rujak seasoning is not only combined with chicken, but can also mix it with grilled fish, grilled duck, and others. Ayam bumbu rujak is from East Java, then its popularity has grown to various regions in Indonesia and is a favorite food of several people and circles. Rujak seasonings that are processed, become spicy, savoury and sweet taste produce a unique taste in chicken dishes.
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Pigeon pie is a savoury game pie made of pigeon meat and various other ingredients traditional to French cuisine and present in other European cuisines.BBC - Food - Recipes : Pigeon pie It has been eaten at least as early as 1670 in French cuisine.Sumptuary Similar dishes to pigeon pie exist in other cultures. In Morocco, a version made with a thin, phyllo-like pastry crust is called bastila.
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Damper is a traditional Australian soda bread prepared by swagmen, drovers and other travellers. It is a wheat flour based bread, traditionally baked in the coals of a campfire. Toast is commonly eaten at breakfast. An iconic commercial spread is Vegemite – this is a salty, B vitamin-rich savoury spread made from brewers yeast eaten on buttered toast, commonly at breakfast, or in sandwiches.
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The Food Lab: Better Home Cooking Through Science is a 2015 cookbook written by American chef J. Kenji Lopez-Alt. The book contains close to 300 savoury American cuisine recipes. The Food Lab expands on Lopez-Alt's "The Food Lab" column on the Serious Eats blog. Lopez-Alt uses the scientific method in the cookbook to improve popular American recipes and to explain the science of cooking.
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Oatcakes are a savoury variety of pancake particularly associated with Staffordshire. A variation of pancake is the crumpet, made from a batter leavened with yeast (or with both yeast and baking powder) and fried in butter to produce a slightly raised flat cake. They are also eaten in the rest of the United Kingdom, the Republic of Ireland, and certain areas of the Commonwealth.
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The snack is believed to have been sold for the first time in 1967 at a Japanese department store in Bangkok, named Thai- Daimaru (タイ大丸), and is said to be a Thai adaptation of the Japanese dorayaki. The snack can have either sweet or savoury fillings. In the Thai language, khanom means "snack" or "sweet". The name Tokyo is taken from the capital of Japan.
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Damien Kavanagh, the head of BBC Daytime, said: > Paul is much loved by BBC audiences and his new series will be a real treat > for Daytime viewers, providing them not only with a baking masterclass but > also the fascinating stories behind some unique recipes. Sweet or savoury, > the series will feature something for everyone. In October 2013, Hollywood visited Botton for filming the sixth episode.
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The World Pasty Championships are an annual event held in Cornwall to celebrate the Cornish Pasty and its variants, with entrants from around the world including Australia and the Americas. Awards are given to amateurs, professionals, juniors and companies. Entries in the Cornish pasty category must be made in Cornwall with traditional ingredients and techniques, but far more freedom is allowed in the "open savoury" category.
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Nirvana Savoury quit music for a while after her brother died in 2008. He had been suffering for many years of Ataxia telangiectasia. She also came out some time later as a lesbian. She has made a comeback in the 2010s, with release of a single "Lipstick Lover" in 2011 in addition to a dance mixtape version with Jester and Kid Kut from Toronto.
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In 1976, the business moved to a new factory at Bedwas House Industrial Estate, to enable distribution down the M4 motorway and eventually into London. In 1988, the business was sold to Grand Metropolitan for in excess of £95m. Peters Savoury Products purchased Henry Telfers van sales business in August 1989. After Grand Metropolitan merged with Guinness to form Diageo, the food businesses were demerged.
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The following year the company closed their operations in Durban and consolidated them at the new Pinetown factory. In 1977 Bakers Ltd built a small factory, Lexim (Pty) Ltd, at Butterworth, Transkei. In 1981 the company was acquired by Anglovaal Industries Limited (AVI). In 1993 AVI purchased Pyotts Pty Ltd, a savoury biscuit manufacturer, and the following year regrouped the companies under the title, Associated Biscuits.
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Each episode acts as a lesson for a specific baking technique, and is divided into four parts. Olson first focuses on the foundation, teaching viewers a simple key recipe using the baking skill at a beginner's level. Next, a more complex recipe is shown building on the foundation skill. Then, a showcase recipe is demonstrated featuring an elaborate, restaurant- quality dessert or savoury baked good.
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Coconut soup is a fruit soup prepared using coconut milk or coconut fruit as a main ingredient. Many varieties of coconut soups exist in the world, including ginataan, laksa, sayur lodeh, soto, and tom kha kai, and myriad ingredients are used. They can be served hot or cold. Most coconut soups are savoury dishes, while some varieties such as binignit and kolak, are sweet dessert soups.
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In 1958, Elite launched Israel's first coffee company. Its major competition both for chocolates and coffee was Lieber, which it bought out in March 1970.Parting with Ramat Gan's Elite landmark is sweet sorrow In 1982, Elite launched its popular "Pesek Zman" line of chocolate bars. The Israeli snack-food market had been traditionally divided by Elite in the sweets market and Osem in the savoury market.
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It is usually drunk with water and ice, which turns the clear liquid milky-white, and usually accompanies food. Arak is a strong spirit similar to the Greek ouzo and the Turkish raki. Lebanese restaurant meals begin with a wide array of mezze - small savoury dishes, such as dips, salads, and pastries. The mezze are typically followed by a selection of grilled meat or fish.
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Vada () is a category of savoury fried snacks from India. Different types of vadas can be described variously as fritters, cutlets, doughnuts, or dumplings. Alternative names for this food include wada, vade, vadai, wadeh and bara. The various types of vadas are made from different ingredients, ranging from legumes (such as medu vada of South India) to potatoes (such as batata vada of West India).
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It is therefore referred to as (pea soup with floating ice). So-called koek-en-zopie outlets, small food and drinks stalls which spring up only during winters along frozen canals, ponds and lakes in the Netherlands and cater to ice skaters, usually serve as a savoury snack. In Suriname, a former Dutch colony, Dutch-style pea soup is eaten as a street food.
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Shrewsbury sauce is an English savoury pouring sauce, thought to have originated in the west midland town of Shrewsbury. The main ingredients to the sauce are red wine, redcurrants, tomato puree (giving the sauce its traditional, bright red appearance), rosemary, mustard (powder) and stock. Traditionally used as an accompaniment for lamb, the sauce has since found use in other dishes due to its popularity.
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Stinking russula is widely considered inedible. In countries like Russia it is used for traditional mushroom pickles after being soaked in water for several days to remove the strong taste, as also all other Russula species. Such preservation method allows to use many otherwise inedible russulas and milk-caps for well digestible and savoury pickles, which are considered delicacy in Eastern Europe and Scandinavia.
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Burmese cuisine is full of condiments, from sweet, sour to savoury. The most popular are pickled mango, balachaung (shrimp and ngapi floss) and ngapi gyaw (fried ngapi) and preserved vegetables in rice wine (from Shan State). Ngapi plays a major part in condiments, as a dip for fresh vegetables. Fermented beans, called pè ngapi, from the Shan State plays a major role in Shan cuisine.
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Hallim began writing songs at age 16. Living in a music-filled household, Hallim says she always knew music was her passion. Her father was a guitarist in a band and would allow her to sit on the stage when she was younger as he would play. In 2002, Hallim was part of a girl group called X-Quisite alongside Nicole Holness and Nirvana Savoury.
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Kichel (, plural kichlach , the diminutive of kukhn "cake") is a popular sweet cracker or cookie in Jewish cuisine commonly made with egg and sugar rolled out flat and cut into large bowtie shapes. Although sweet they are typically eaten with a savoury dip or topping. They are also popular in Israel as a sweet snack or dessert. Jews in South Africa commonly serve kichel with chopped herring.
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They were topped with all those ingredients that were readily available at home. Since both fruits and vegetables were suitable ingredients, it is rather difficult to separate the story of the savoury Wähe from the sweet version. In the data base of Culinary Heritage of Switzerland. However, the Wähe did not remain just poor man´s food, it also became very popular with the middle-class.
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Ukrainian varenyky filled with sour cherry Pierogi of Poland and varenyky of Ukraine are ravioli-like crescent-shaped dumplings filled with savoury or sweet filling. Varenyky are usually boiled or steamed. Pierogi are often fried after boiling. "Little ears", variously called in Poland, (ушки) in Russia, (вушка) in Ukraine, and (вушкі) in Belarus, are folded ring-shaped dumplings similar in shape to Italian tortellini or Jewish kreplach.
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Penny bun or cep mushrooms collected from the wild The fruiting bodies of many larger fungi such as the chanterelle and the cep are collected as edible mushrooms. Some, such as truffles, are esteemed as costly delicacies. English translation A few species such as Agaricus bisporus and oyster mushrooms (Pleurotus spp.) are cultivated. Mould fungi produce foods like tempeh, savoury Javanese fermented soybean cakes.
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A potato scone or tattie scone (tottie scone in some parts of Scotland) is a regional variant of the savoury griddle scone which is especially popular in Scotland. Many variations of the recipe exist. They generally include liberal quantities of boiled potatoes, butter and salt. Potato scones are traditionally made as circles about 6 inches (15 cm) across and then cut into quarters, or farls.
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Tableside preparation of the gözleme pies in a (traditional) restaurant near Antalya Lahmacun ready to be served. Börek, with a meat, caramelized onion and bell pepper filling Turkish cuisine has a range of savoury and sweet pastries. Dough based specialties form an integral part of traditional Turkish cuisine. The use of layered dough is rooted in the nomadic character of early Central Asian Turks.
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Many soups are consumed as a partial restorative and heavily linked with theories from traditional Chinese medicine. Exotic rarities like tiger penis soup fall in this category. There are many varieties of such tonic soups, ranging from pungent to light in flavour, and from savoury to sweet. Some soups of the same name may consist of different recipes due to regional preferences or differences.
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Meat-free sausage roll A meat-free sausage roll (also known as a vegetarian sausage roll or vegan sausage roll) is a savoury pastry snack that contains a non-meat filling. The snack is an alternative to the conventional sausage roll that generally contains pork or beef. Meat-free sausage rolls are sold at retail outlets and are also available from bakeries as a take-away food.
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Duchy Originals' only venture into manufacturing has been the Duchy Originals Food company. This was a wholly owned subsidiary of the Duchy Originals company and it opened a factory in Launceston, Cornwall in 2006. The factory was a bakery making both sweet and savoury pastry products. The venture suffered financial problems, with the factory making a loss of £447,158 in the financial year 2006/7.
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The following account was dictated to Sherbrooke's daughter-in-law in 1830, the year of his death. This stated that Wellesley commanded the 33rd at Boxtel, Wellesley had in fact been given overall command of the 3rd Brigade.The History of The Duke of Wellington's Regiment (West Riding) 1702–1992, page 93, by J.M. Brereton and A.C.S. Savoury, , Published by The Duke of Wellington's Regiment Regimental Headquarters On 19 September 1793 Wellesley had written to his older brother Richard The Earl of Mornington, telling him Abercromby had conveyed on him the thanks of the Duke of York "to the 33rd for their good conduct on the 15th".The History of The Duke of Wellington's Regiment (West Riding) 1702–1992, page 94, by J.M. Brereton and A.C.S. Savoury, , Published by The Duke of Wellington's Regiment Regimental Headquarters ::When he (Sherbrooke) had obtained the rank of Lt-Col.
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Balaleet () is a traditional sweet and savoury dish popular in the Arab states of the Persian Gulf. A popular breakfast choice, it traditionally consists of vermicelli sweetened with sugar, cardamom, rose water and saffron, and served with an overlying egg omelette. It is sometimes served with sautéed onions or potatoes. The dish is especially served during the Islamic holidays of Eid al- Fitr as the first meal of the day.
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Pempek, mpek-mpek or empek-empek is a savoury Indonesian fishcake delicacy, made of fish and tapioca, from Palembang,Tasty Indonesian Food: Pempek Palembang South Sumatera, Indonesia. Pempek is served with rich sweet and sour sauce called kuah cuka or kuah cuko (lit. vinegar sauce), or just "cuko". Sometimes local people also eat the dish with yellow noodles and diced up cucumber to balance out the vinegar's sourness.
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Glutinous rice is known as beras ketan or simply ketan in Java and most of Indonesia, and pulut in Sumatra. It is widely used as an ingredient for a wide variety of sweet, savoury or fermented snacks. Glutinous rice is used as either hulled grains or milled into flour. It is usually mixed with santan, meaning coconut milk in Indonesian, along with a bit of salt to add some taste.
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Breeding is common in Scotland, Poland, Lithuania, Latvia, Norway, and New Zealand to produce fruit with better eating qualities and bushes with greater hardiness and disease resistance. The raw fruit is particularly rich in vitamin C and polyphenols. Blackcurrants can be eaten raw, but are usually cooked in sweet or savoury dishes. They are used to make jams, preserves, and syrups and are grown commercially for the juice market.
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Coca, being the Catalan variety of a Mediterranean dish, has local counterparts all over the Mediterranean, especially in its savoury kind. Apart from Italy,"In Italy, (...) we have seen these cocas in bakeries and pizzerias, exactly the same as their valencian counterparts." Source: Martí Dominguez, Els Nostres Menjars (1978), quoted by Eliana Thibaut i Comalada, Les Coques Catalanes, Proa, Barcelona 1995. other countries also have similar cakes, pies and pastries.
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Babka ziemniaczana made according to traditional recipe from Podlasie, Poland, cross section. Potato babka is a savoury dish, popular especially in Belarus and Poland, where it is known as babka ziemniaczana. It is made from grated potatoes, eggs, onions, and pieces of smoked, boiled or fried bacon and (especially in Poland) sausage. It is oven-baked in a crock, and often served with a sauce of sour cream and pork flitch.
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Angels on horseback Angels on horseback is a hot appetizer made of oysters wrapped with bacon. In the United Kingdom they can also be a savoury, the final course of a traditional British formal meal. They are somewhat similar to Devils on horseback and the Midwestern version of pigs in a blanket, a traditional dish of the American Midwest. Scallops wrapped in bacon appears to be a variation on this dish.
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Bacon wrapped, almond-stuffed dates Devils on horseback are a hot appetizer or savoury. Recipes vary but in general they are a variation on angels on horseback, made by replacing oysters with dried fruit. The majority of recipes contain a pitted prune (though dates are sometimes used) stuffed with mango chutney and wrapped in bacon. This is then baked in the oven and quite often served on toast, with watercress.
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Arak is a strong spirit similar to the Greek ouzo and the Turkish raki. Lebanese restaurant meals begin with a wide array of mezze - small savoury dishes, such as dips, salads, and pastries. The mezze are typically followed by a selection of grilled meat or fish. In general, meals are finished with Arabic coffee and fresh fruit, though sometimes a selection of traditional sweets will be offered as well.
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Traditional market in Yogyakarta selling various kinds of kue jajan pasar. Indonesian traditional cakes and cookies are collectively called as kue, and the assorted collection of kue sold in marketplace are often called jajanan pasar (market munchies). Other street snacks include selection of pancakes such as kue ape and serabi. It is also common to find Chinese snack, such as bakpao (steamed buns with sweet and savoury fillings).
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South Indians have a habit of adding ghee to their rice before eating it with pickles and curries. South Indians are one of the biggest consumers of ghee. The people from Telangana and Andhra Pradesh especially use ghee for preparation of savoury and sweet dishes alike. Ghee is important to traditional North Indian cuisine, with parathas, daals and curries often using ghee instead of oil for a richer taste.
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It is a cornmeal-based food which is made with different ingredients including okra, onions, and green peppers, and is sometimes served plain. This "cook-up" which is a savoury fusion of different flavors creates something new. Similarly, Fungi music is a blend of many different instruments and styles. A fungi band is based on the fusion of a wide range of instruments, many of which are homemade.
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Street food is very popular in both rural and urban areas of Ghana. Most Ghanaian families eat at least three times a week from street food vendors, from whom all kinds of foods can be bought, including staple foods such as kenkey, red red and waakye. Other savoury foods such as kebab, boiled corn cob, boflot (bo-float) and roasted plantain are sold mainly by street food vendors.
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Scotch eggs are a common picnic food. In the United Kingdom packaged Scotch eggs are available in supermarkets, corner shops and motorway service stations. Miniature versions are also widely available, sold as "mini scotch eggs" "savoury eggs", "picnic eggs", "party eggs", "snack eggs", "egg bites" or similar. These contain chopped egg or a quail's egg, rather than a whole chicken egg, and sometimes contain mayonnaise or chopped bacon.
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Aromat is a food seasoning, first introduced in 1953, and marketed internationally under the brand name Knorr, owned by the Unilever group. It is described by Knorr as an 'all purpose savoury seasoning'. The ingredients in Aromat vary by market, but include the flavour enhancer monosodium glutamate, and may also comprise yeast extract, wheat or corn flour, partially hydrogenated vegetable fat, and various herbs, spices, vegetable extracts and other flavourings.
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Kidyo or Kulkuls are curly concoctions dipped in sugar treacle, pathekas are savoury of green nandarkai bananas, theel laddus and jaw snapping Golios. Macaroons is what Manglore is famous for and the subtle flavored rose cookies are a hot favorite. But it is the Rich Plum Cake which takes the better part of a week to make. Candied fruit, plums, currents, raisins are dexterously cut and soaked in rum.
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Various forms of soda bread are popular throughout Ireland. Soda breads are made using wholemeal, white flour, or both. In Ulster, the wholemeal variety is usually known as wheaten bread and is normally sweetened, while the term "soda bread" is restricted to the white savoury form. In the southern provinces of Ireland, the wholemeal variety is usually known as brown bread and is almost identical to the Ulster wheaten.
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Cornish pasty Melton Mowbray pork pie Light meals and snacks include green salads served with salad cream,See English garden salad. Watercress has seen a revival in recent years. cauliflower cheese, macaroni cheese, Welsh rarebit,Also served as a savoury at the end of a formal dinner. fishcakes, baked potatoes, cheese on toast, beans on toast, mushrooms on toast, spare ribs, Cornish pasties,Colloquially known as an oggy.
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Panopoulos settled in Sudbury, and then Elliot Lake, Ontario, where he found work in the mines. After sampling pizza in Naples, Panopoulos first tried pizza in North America when he visited Windsor, Ontario. With his brothers Elias and Nikitas, Panopoulos owned the Satellite Restaurant in Chatham, Ontario. They offered typical American items such as burgers and fries and American Chinese dishes, some of which mix sweet and savoury flavours.
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Game pie is a form of meat pie featuring game. The dish dates from Roman times when the main ingredients were wild birds and animals such as partridge, pheasant, deer, and hare. The pies reached their most elaborate form in Victorian England, with complex recipes and specialized moulds and serving dishes. Modern versions are simpler but savoury combinations of rabbit, venison, pigeon, pheasant, and other commercially available game.
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Vatrushka (Belarusian, Russian and Ukrainian: ) is an Eastern European pastry (pirog) formed as a ring of dough with quark in the middle, sometimes with the addition of raisins or bits of fruit. The most common size is about five inches in diameter, but larger versions also exist. Vatrushkas are typically baked using a sweet yeast bread dough. Savoury varieties are made using unsweetened dough, with onion added to the filling.
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A Délifrance restaurant in Hong Kong Délifrance is a bakery company that produces "French style" bakery, savoury and snacking products in over 100 countries on five continents. It has been in operation since 1983. The sister company of Délifrance is Grands Moulins de Paris, which is a major French milling company and supplies 100% of the flour used in Délifrance's products. Délifrance has 12 subsidiaries in Europe and the Middle East.
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Paska bread kulich in Belgorod Oblast, Russia The Christian faithful in many Eastern Christian countries eat this bread during Easter. Christian symbolism is associated with features of paska type breads. The inside of paska can be a swirl of yellow and white that is said to represent the resurrection of Jesus while the white represents the Holy Spirit. Other versions include chocolate, rice, or even savoury mixtures based on cheese.
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James Grieve apples on tree. James Grieve is an old variety of apple. It gets its name from its breeder, James Grieve, who raised the apple from pollination of a Pott's Seedling or a Cox's Orange Pippin apple in Edinburgh, Scotland some time before 1893. This is a savoury, juicy apple with strong acidity at first, which then mellows as the fruit matures during September, but the flesh softens soon thereafter.
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Traditionally, a crostata consisted of a base, usually three layers, of friable dough "flavoured with clarified fat and butter". Today, shortcrust pastry is used instead. It is differentiated from a torta by its filling: a crostata has an inconsistent chunky filling, whereas a torta has a consistent filling made of blended ingredients. There are "endless variations" of both sweet and savoury crostata, the sweet ones usually being served as a dessert.
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Earl Grey tea is used as a flavouring for many types of cakes and confectionery, such as chocolates, as well as savoury sauces. For sauces, the flavour is normally created by adding tea bags to the basic stock, boiling for a few minutes and then discarding the bags. For sweet recipes, loose tea is often added to melted butter or hot cream and strained after the flavour is infused.
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Dried strawberry-flavoured rhubarb Rhubarb is grown primarily for its fleshy leafstalks, technically known as petioles. The use of rhubarb stalks as food is a relatively recent innovation. This usage was first recorded in 18th to 19th-century England after affordable sugar became more widely available. Commonly, it is stewed with sugar or used in pies and desserts, but it can also be put into savoury dishes or pickled.
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When it comes to his character, Plutarch emphasizes his unusual degree of self-control and scorn for luxury: "He desired not pleasure or wealth, but only excellence and glory." As the narrative progresses, however, the subject incurs less admiration from his biographer and the deeds that it recounts become less savoury. The murder of Cleitus the Black, which Alexander instantly and deeply regretted, is commonly cited to this end.
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Nyonya laksa is a very popular dish in Malacca, Malaysia while another variant called asam laksa is famous in Penang, Malaysia. Pongteh is also another popular and savoury dish of the Malaccan Peranakan community. The main ingredient is onion, black mushroom (optional), chicken (at times pork is used instead of chicken, hence it's called babi pongteh) and fermented bean sauce. The Malaccan Nyonyas are well known for this dish.
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In Australia, it is sometimes sold as "savoury yeast flakes." In New Zealand, it has long been known as Brufax. Though "nutritional yeast" usually refers to commercial products, inadequately fed prisoners of war have used "home-grown" yeast to prevent vitamin deficiency.J G Lee HARUKOE (HARUKU) Nutritional yeast is different from yeast extract, which has a very strong flavour and comes in the form of a dark brown paste.
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A less formal alternative is a cream tea, particularly popular in the West Country: a scone with jam and clotted cream. Another possibility is the high tea, hot savoury food as the day's final (but relatively early) meal. There are plenty of regional variations: in Scotland, teas are usually served with a scones, pancakes, crumpets and other cakes. Tea rooms can be found in most towns and many villages.
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Some varieties of A. cepa, such as shallots and potato onions, produce multiple bulbs. Onions are cultivated and used around the world. As a food item, they are usually served cooked, as a vegetable or part of a prepared savoury dish, but can also be eaten raw or used to make pickles or chutneys. They are pungent when chopped and contain certain chemical substances which irritate the eyes.
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Murukku is a savoury, crunchy snack originating from the Indian subcontinent, popular in southern India, and Sri Lanka. The snack's name derives from the Tamil word for "twisted", which refers to its shape . In India, Murukku is especially popular in the states of Karnataka, Tamil Nadu, Kerala, Andhra Pradesh. It is also popular in countries with substantial presence of Indian and Sri Lankan diaspora, including Singapore, Fiji, and Malaysia.
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HP Sauce has a tomato base, blended with malt vinegar and spirit vinegar, sugars (molasses, glucose-fructose syrup, sugar), dates, cornflour, rye flour, salt, spices and tamarind. It is used as a condiment with hot and cold savoury food, and as an ingredient in soups and stews. The picture on the front of the bottle is a selection of London landmarks including Elizabeth Tower, the Palace of Westminster and Westminster Bridge.
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Throughout the years there have been several limited edition flavours available for a short period of time. A "Baked Bean" flavour was made available in February 2003 for Comic Relief, alongside Quavers, Wotsits and French Fries. A "Vanilla Ice Cream" flavour was released in April 2003, and was received with mostly negative reaction. This type of Monster Munch was non-savoury, and it contained sugar instead of salt.
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According to a recipe by the San Francisco-based restaurant, The Stinking Rose, which is well known for including garlic in all of its dishes, garlic ice cream is basically vanilla ice cream with some garlic. The Scandinavian Garlic & Shots, which is based in Södermalm, serves garlic ice cream which is essentially a combination of honey flavoured ice cream and garlic. Garlic ice cream is savoury in taste.
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Nicole Holness (born April 13, 1984) is a TV host and R&B; singer. Between 2002 and 2005, she was part of the Canadian girl group X-Quisite alongside Melanie Fiona and Nirvana Savoury. In 2006, Nicole was chosen as one of the original seven co-hosts of MTV Canada and their flagship series MTV Live. Nicole co-hosted MTV Live alongside host Paul Lemieux, Sheena Snively and comedian, Dave Merheje.
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The Dorset dialect stems from the ancient Norse and Saxon languages and was preserved in the isolated Blackmore Vale until the arrival of the railways when the customs and language of London arrived. The rural dialect is still spoken in some villages and is kept alive in the poems of William Barnes and Robert Young.Hilliam (p.33) The Dorset Knob is a hard, dry, savoury biscuit peculiar to the county.
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A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. The pastry is usually shortcrust pastry; the filling may be sweet or savoury, though modern tarts are usually fruit-based, sometimes with custard. Tartlet refers to a miniature tart; an example would be egg tarts. The categories of "tart", "flan", "quiche", and "pie" overlap, with no sharp distinctions.
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The basic ingredients of kue talam are rice flour, coconut milk, granulated sugar, salt, and pandan leaves. Other ingredients might be included to create the lower coloured part. The top one is white and made simply using more coconut milk, rice flour, sugar and salt, and usually tastes savoury, mild sweet with softer creamy consistency. The bottom one is a litte bit firmer and has colours according to added ingredients.
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Retrieved 29 July 2013 In 1990, Ginsters commenced advertising and promotional campaigns to raise awareness of their product. This resulted in Ginsters Original Cornish Pasty being stocked by leading supermarkets, petrol stations, convenience stores and motorway service stations across Britain. Ginsters claim that their Original Cornish Pasty is the biggest selling product in the savoury pastry market, and that during a twenty-year period 450 million of them have been sold.
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Dabu-dabu is North Sulawesi style of sambal with chopped fresh tomato, chili, and lime juice. The savoury and sweet shrimp paste from Lombok, West Nusa Tenggara, is called lengkare or terasi lombok Sambal, especially sambal ulek, or sambal terasi can also become a base ingredient for many dishes, such as sambal raja (a dish from Kutai), terong balado, dendeng balado, ayam bumbu rujak, sambal goreng ati, among other things.
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Rabri is the main ingredient in several desserts, such as rasabali, chhena kheeri, and khira sagara. Rabri can also be made savoury with salt, masala, and zeera. Rabri The tradition of making different kinds of pan-fried, steamed or boiled sweets, lovingly known as piţhe or pitha still flourishes. These little balls of heaven symbolise the coming of winter, and the arrival of a season where rich food can be included.
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Common iftar items of Bangladesh Iftar food items in Chowk Bazaar of Dhaka In Bangladesh, a wide variety of foods is prepared to break the fast at Maghrib time. Some of the common iftar items from Bangladeshi cuisine include Piyaju (made of lentil paste, chopped onions and green chillies, like falafel), beguni (made of thin slices of eggplant dipped in a thin batter of gram flour), jilapi, chana-muri, haleem, dates, samosas, dal puri (a type of lentil-based savoury pastry), chola (cooked chickpeas), kebab, mughlai porota (stuffed porota with minced meat and spices), pitha, traditional Bengali sweets and different types of fruits such as watermelon. Bengalis open their fast with all their friends and family and eat together in a banquet with their array of food however savoury items are eaten before sweet. Drinks such as lemon shorbot and yoghurt shorbot (made of yoghurt, water, sugar and rooh afza) as well as borhani are common on iftar tables across the country.
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Jenang Soap (Jenang Sabun) Typical food, there are areas petanahan districts. It was sweet and typical, but already rare. Lanthing Lanthing (sometimes called klanthing), is a kind of snack crackers made from cassava in the form of a figure eight or a small circle like a ring. Originally only have a savoury flavour and salty but are now starting to appear a variety of spicy and salty flavours such as cheese flavour.
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Hallulla (; from the ) is a popular bread in Chile and Bolivia. The hallulla is a flat round bread baked with vegetable (but sometimes also animal) shortening and is used for several traditional sandwiches. A typical white hallulla is similar in taste and texture to a scone, but is circular and larger, and more often used with savoury rather than sweet fillings. The traditional recipe includes wheat flour, yeast, sugar, salt, vegetable shortening, milk and water.
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Ruskie pierogi are probably the most popular kind of pierogi in North America and Poland.. The other popular pierogi in Poland are filled with ground meat, mushrooms and cabbage, or for dessert an assortment of fruits (berries, with strawberries or blueberries the most common). Sweet pierogi are usually served with sour cream mixed with sugar, and savoury pierogi with bacon fat and bacon bits. Poles traditionally serve two types of pierogi for Christmas Eve supper.
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Original Pembrokeshire recipes include: Katt Pies, these are lamb and dried fruit pies traditionally eaten while droving livestock on the route between Wales and London and sold at fairs throughout South Wales. They became particularly associated with the Templeton Fair, held annually in Pembrokeshire on 12 November. Pembrokeshire Faggots are savoury faggots made with pig's liver, suet, breadcrumbs and onions. They were popular after pig-killing in Pembrokeshire in the nineteenth century.
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Pannenkoek with bacon and Gouda cheese In the Netherlands, pancakes are known as pannenkoeken and are mostly eaten at lunch and dinner time. Pancake restaurants are popular with families and serve many sweet, savoury, and stuffed varieties. Pannenkoeken are slightly thicker than crêpes and usually quite large, or so in diameter. The batter is egg-based and fillings include such items as sliced apples, cheese, ham, bacon, and candied ginger, alone or in combination.
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The bacon and egg pie is a savoury pie consisting of a crust containing bacon, egg and sometimes onion, mushrooms, bell peppers, peas, tomato, fresh herbs and cheese. Bacon and egg pie may be served with ketchup, which can be combined with Worcestershire sauce and drizzled over the filling before the pie is baked and some versions have a rising agent such as baking powder mixed into the egg to make a fluffier filling.
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In American English, the name "cracker" usually refers to savory or salty flat biscuits, whereas the term "cookie" is used for sweet items. Crackers are also generally made differently: crackers are made by layering dough, while cookies, besides the addition of sugar, usually use a chemical leavening agent, may contain eggs, and in other ways are made more like a cake. In British English, crackers are sometimes called water biscuits, or savoury biscuits.
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The first World Pasty Championships were held on 3 March 2012 at the Eden Project, a park near St Austell, Cornwall. Entrants came from the UK, US and Australia. The 102 pasties that were entered were evaluated by a panel of 21 judges based on taste, texture, appearance, crimp and technical expertise. The open savoury amateur winner was a pasty with wild rabbit poached in cider-soaked leeks, with peas and lemon zest.
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In certain periods, such as August (the month of Indonesian independence), McDonald's Indonesia launched local- inspired dishes, in 2020 dishes such as the Burger Nasi Goreng, a hamburger with sweet and savoury sauce, Kentang Goreng Gulai Gurih (gulai flavoured french fries) with Soda Asam Jawa (tamarind soda) and Es Kopi Durian Jelly Float (durian flavour ice coffee); Local-inspired dessert include McFlurry with Teh Botol and Cone Top Es Teler (Es teler flavour ice cream).
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The bas-relief in 8th century Borobudur depicting farmer plowing the field pulled by buffalo Rice harvest at Kampoeng Rawa, Ambarawa Rice is a staple food for all classes in contemporary Indonesia,"Indonesian food." Belindo.com. Accessed July 2011. and it holds the central place in Indonesian culture and Indonesian cuisine: it shapes the landscape; is sold at markets; and is served in most meals both as a savoury and a sweet food.
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Idli or idly () () are a type of savoury rice cake, originating from the Indian subcontinent, popular as breakfast foods in Southern India and among Tamils in Sri Lanka. The cakes are made by steaming a batter consisting of fermented black lentils (de-husked) and rice. The fermentation process breaks down the starches so that they are more readily metabolized by the body. Idli has several variations, including rava idli, which is made from semolina.
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Amplang, also known as kerupuk kuku macan, is an Indonesian traditional savoury fish cracker snack commonly found in Indonesia and Malaysia. Amplang crackers are commonly made of ikan tenggiri (wahoo) or any type of Spanish mackerel, mixed with starch and other materials, and then fried. The shape and size of amplang might vary, from traditional elongated "tiger nails", to dice, to ping-pong balls. The colour may range from yellow to light brown.
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Indonesian crispy bawang goreng or fried shallots In Indonesia, bawang goreng is a popular garnish in Indonesian cuisine. However, instead of common onions, a local smaller type of onion called shallot, locally known as bawang merah, is popularly used. Shallots are thinly sliced and deep fried in plenty of cooking oil until golden crisp, and often placed in a tight glass jar for later use. Bawang goreng has a slightly bitter yet savoury flavour.
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Samworth Brothers is a multi-line food manufacturer covering : Food To Go: Including sandwiches, wraps, salads, pasties and mini malt loaves. Savoury Pastry: Including Ginsters and the West Cornwall Pasty Company, as well as pork pie brands Dickinson & Morris and Walker & Son. The Group is a member of the Cornish Pasty Association and the Melton Mowbray Pork Pie Association. Meals: making a range of ‘heat and serve’ meals for major UK retailers and branded suppliers.
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Loose scales of lily bulb in a donburi bowl dish. The lily bulb or yuri-ne is sometimes used in Japanese cuisine. It may be most familiar in the present day as an occasional in the chawan-mushi (savoury egg custard), where a few loosened scales of this optional ingredient are found embedded in the "hot pudding" of each serving. It could also be used as an ingredient in a clear soup or .
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The first Burton's biscuits were baked by George Burton (born 1829, Leek, Staffordshire), who began production on Corporation Street, Blackpool, Lancashire. The Burton's Biscuits firm was founded by George's grandson, Joseph Burton, in 1935. It had a factory in Slough, Berkshire, until the early 1980s, manufacturing potato crisps and snacks, including Potato Puffs and Fish 'n' Chips savoury snacks. In 2014, Burton's re-launched their Fish 'n' Chips snacks due to popular demand.
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Yatsuhashi is similar to the French Crepe which can be either savoury or sweet with a crispy taste. Daifuku is also famous around the world with its variety of taste and sticky kind of texture. Dorayaki is the most famous type of collon since it is the favourite food of the beloved manga character Doraemon. Two layers of pancakes shaped the main structure of Dorayaki with a sweet red bean paste filling.
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Calling the Accomplisht Cook "one of the most clearly written collections of the century", she points out that a tenth of the book was about bisks, broths with a little meat or fish. She describes the book as "in some ways an old- fashioned collection with savoury dishes laden with sugar and dried fruits", yet embracing the "new French style" with plenty of butter, recipes that called for snails, and sauces that contained cream.
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A normal savory crêpe recipe includes using wheat flour but omitting the sugar. Batter made from buckwheat flour is gluten-free, which makes it possible for people who have a gluten allergy or intolerance to eat this type of crêpe. Common savoury fillings for crêpes served for lunch or dinner are cheese, ham, and eggs, ratatouille, mushrooms, artichoke (in certain regions), and various meat products. Crêpes can also be made into crepe cakes.
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Blini with smetana and red caviar Smetana is also used in other central Central and Eastern European cuisines in appetizers, main courses, soups and desserts. For example, it may be blended with soups, vegetable salads, cole slaw,June Meyers Authentic Hungarian Heirloom Recipes Cookbook and meat dishes. It is served with dumplings (pelmeni, pierogi, varenyky), or with pancakes (bliny, naleśniki, oladyi, syrniki). It is also used as a filling in savoury pancakes.
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Bonda served The process of making a spicy bonda involves potato filling dipped in gram flour batter. Bonda has a sweet and a spicy variant. Keralites prefer the sweet one called Sugiyan, while the savoury version is common in the rest of India. Some regional variants in Kerala replace the potato with tapioca (Tapioca Bonda) or sweet potato and some onion, hard boiled egg (Mutta Bonda), masala, minced meat and other ingredients.
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The 19th-century American writer Alice Lee Moqué recorded an encounter with savoury studel, ordered mistakenly as a dessert, in her account of her travels through Dalmatia (modern-day Croatia), at the Hotel Petka in Gravosa (Gruz). Assuming "Sprudel" was a type of "German sweetcake", Moqué's travel partner carelessly ordered a "Kraut sprudel", only to find the sweet pie crust was filled with "the most awful mixture" of hot, boiled cabbage.Dalmatia (1914), 214-215.
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Nunor Bora (Sylheti Nagri: ), also known as Nungora, Nunor Fita, Lobonor Fita and Lobonor Bora is a savoury rice flour snack made of onion, ginger and turmeric that gives the snack its golden appearance. It is also known as Nuniya Pitha in Bangladesh. It is a traditional and a popular Pitha in Sylhet. It is eaten with tea as a snack and is very popular at the Eid festival of the Sylhetis.
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While a French colony, the local cuisine was downplayed. "Leaving aside the food of the Indian class, which does most of the time consist of boiled rice seasoned with a scanty patch of grass or fish, we will provide only some details about the European diet. [...]" Food in Pondicherry is strongly influenced by the French. Salade niçoise, crêpes (both sweet and savoury) and crème brûlée are among popular French dishes still prepared in Pondicherry.
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Kot Kapura,like many other small towns in India, is going through modernization.Shastri Market or Maheshwari Street established by Bansi Dhar Maheshwari (1875-1935) is one of the most populous and largest markets in Punjab. Kot Kapura has also been called 'City of White Gold' due to its cotton market, which was once the largest cotton market in Asia.The town is famous for sweet called Dhodha and Savoury Dish named Atta Chicken.
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A barm cake is a soft, round, flattish bread roll from North West England, traditionally leavened with barm. Chips are a popular filling, sold in most fish and chip shops in the North West of England and often called a chip barm. Another popular filling in the North West, particularly Greater Manchester, is a pasty barm. In Wigan, a whole savoury pie is served in a barm cake, known locally as a "Wigan Kebab".
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In Italian, “” means simply cake, however sweet or savoury. However, in the US, it came to have a different meaning within the Italian-American community. The Italian torta is differentiated from crostata by the filling: a crostata has an inconsistent chunky filling, whereas a torta has a consistent filling made of blended ingredients. Some falsely believe that an Italian crust torta is a combination of layered cheeses and tomatoes to be spread onto bread.
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Seblak is an Indonesian savoury and spicy dish, originating from Sundanese cuisine in the western part of Java, made of wet krupuk (traditional Indonesian crackers) cooked with protein sources (egg, chicken, seafood or beef) in spicy sauce. Seblak is a specialty of Bandung city, West Java, Indonesia. Seblak can be acquired from restaurants, warungs or gerobak (cart) street vendors. It is one of the most popular street foods in Indonesia, especially in Bandung and Jakarta.
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Bakwan jagung, Indonesian corn fritters Indonesian corn fritters are not sweet but savoury. They have a more granulated texture, as the corn kernels are not finely ground and blended into the dough, so they retain their kernel shapes. The fritter is made from fresh corn kernels, wheat flour, rice flour, celery, scallion, eggs, shallots, garlic, salt and pepper, and deep fried in coconut oil. They are a popular snack and are often served as an appetizer.
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For example, baila music, which has its origin in the music of 16th- century Portugal, has found its way into mainstream popular Sinhalese music. Lacemaking, which began as a domestic pastime of Burgher women, is now a part of Sinhalese culture too. Even certain foods, such as love cake, breudher, bol fiado (layered cake), ijzer koekjes (iron cookies), frikkadels (savoury meatballs) and lamprais, have become an integral part of Sri Lankan national cuisine. Burghers are not physically homogeneous.
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Poulet à la moambé or simply poulet moambe (French for "chicken in palm butter sauce") is a savoury chicken dish popular in Central Africa and considered the national dish of the Democratic Republic of the Congo. The dish itself is made by combining chicken, spices and palm butter to create a stew-like consistency. A number of local or regional variations exist across the Congo and Central Africa; the dish is also known outside the continent.
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Kaiserschmarrn German pancakes are known as Pfannkuchen (from the German Pfanne and Kuchen meaning "pan" and "cake") except in Berlin, Brandenburg and Saxony, where Pfannkuchen are Berliner pastries and pancakes are known as Eierkuchen. They are generally thicker than French-style crêpes and usually served with sweet or, occasionally, savoury fillings. Usage of a leavening agent or yeast is uncommon. Fried apple rings covered by pancake dough and served with sugar and cinnamon are called Apfelküchle.
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Various small shops in Cyprus called creperies sell crepes, either savoury or sweet varieties. Tiganites can be served for breakfast or dessert, and in some places like Corfu and Patras are customarily served in the feast days of Saint Spyridon and Saint Andrew. In Cyprus the pancake recipe is used for a similar dish such as Genoese cannelloni – ground meat with tomato sauce, cheese, and sometimes bechamel sauce – instead of the traditional cannelloni dried pasta sold at supermarkets.
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Bhaja literally means 'fried'; most vegetables are good candidates but begun (aubergines), kumro (pumpkins), or alu (potatoes) like French fries, or shredded and fried, uchhe, potol pointed gourd are common. Machh bhaja (fried fish) is also common, especially rui (rohu) and ilish (hilsa) fishes. Bhaja is sometimes coated in a beshon (chickpea flour) and posto (poppyseed) batter. A close cousin of bhaja is bôra or deep-fried savoury balls usually made from poshto (poppyseed) paste or coconut mince.
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Labneh is the main ingredient in jameed, which is in turn used in mansaf, the national dish of Jordan. Labaneh bil zayit, "labaneh in oil", consists of small balls of dry labneh kept under oil, where it can be preserved for over a year. As it ages it turns more sour. In Egypt, it is eaten with savoury accompaniments such as olives and oil, and also with a sweetener such as honey, as a snack or breakfast food.
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The force of Art is rarely able to take action, hampered by its own imagination of the consequences. When it does, however, the actions are impassioned, and the result is rarely savoury, like the actions of a certain painter Schicklgruber. Art is represented by a 'hack' writer, cranking out several fantasy and sci-fi novels a year for money. The novel implies that some of Lukyanenko's other books are actually written by the Original of this Envoy.
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Namak para (or namakpare), also nimki or nimkin (or namkin) is a crunchy savoury snack eaten in the Indian Subcontinent. It is also referred as Mathri sometimes in some parts of Punjab and Uttar Pradesh. Namak para is ribbon-like strips of pastry (made up of refined flour, oil and water) delicately seasoned with ajwain and cumin seeds (jeera) in pure ghee (clarified butter) or any oil. It requires approximately 10 minutes to prepare and 20 minutes to cook.
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Sir Stanley and Peter Thomas were brothers born above a bakery run by their father in Merthyr Tydfil. They joined the family business, but after it was sold Sir Stanley decided to start his own venture. In 1971 Sir Stanley bought a factory unit on the Pant Glas Industrial Estate Bedwas in Mid Glamorgan. A few years later was joined by his brother and sister, selling pies to local fish and chip shops under the name Peter's Savoury Products.
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The most common ingredients of the pastry are flour – most commonly wheat or buckwheat – mixed with egg, oil, warm water and salt. These are then mixed together and the dough rolled out into a thin layer. The filling can be either sweet or savoury; the most common fillings are apple, walnut, poppy seed, cottage cheese or tarragon. The chosen filling is then spread onto the sheet of dough, and the dough then formed into a roll.
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Bohras usually cover their heads during the meal. The tradition of hand-washing before and after the meal is also followed and where one is a host to guests the common etiquette is for the host to clean their guests' hands using a metal chilamchi lota (basin and jug). At community feasts, Bohras first eat (sweet dish), followed by (savoury dish), and then the main meal. As at the beginning, Bohras end the meal with a pinch of salt.
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Kripik or keripik are Indonesian chips or crisps, bite-size snack crackers that can be savoury or sweet. They are made from various dried fruits, tubers, vegetables, and fish that have undergone a deep frying process in hot vegetable oil. They can be lightly seasoned with salt, or spiced with chili powder and sugar. Together with krupuk, the etymology of the term kripik is believed as an onomatopoeia in Indonesian to describe the crunch sound of this crispy snack.
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Cream cheese on a bagel Cream cheese is often spread on bread, bagels, crackers, etc., and used as a dip for potato chips and similar snack items, and in salads. It can be mixed with other ingredients, such as yogurt or pepper jelly, to make spreads. Cream cheese can be used for many purposes in sweet and savoury cookery, and is in the same family of ingredients as other milk products, such as cream, milk, butter, and yogurt.
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Lumpia in Indonesia might be served in various dipping sauces, from sweet palm sugar sauce, savoury tauco or peanut sauce, to popular chili sauce. This one is served with sweet hot and spicy sambal chili sauce. Chinese influence is evident in Indonesian cuisine, such as bakmi, mie ayam, pangsit, mie goreng, kwetiau goreng, nasi goreng, bakso, and lumpia. Throughout the country, spring rolls are generally called lumpia; however, sometimes an old Chinese Indonesian spelling is used: loen pia.
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It is believed that spring rolls originated from China. They were a seasonal food consumed during the spring, and started as a pancake filled with the new season's spring vegetables, a welcome change from the preserved foods of the long winter months. In Chinese cuisine, spring rolls are savoury rolls with cabbage and other vegetable fillings inside a thinly wrapped cylindrical pastry. They are usually eaten during the Spring Festival in mainland China, hence the name.
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Aberdeen butteries, also known as rowies, served with jamThe Aberdeen region has given its name to a number of dishes, including the Aberdeen buttery (also known as "rowie") and Aberdeen Sausage. The Aberdeen buttery is more frequently seen and is sold at bakeries and supermarkets throughout the city. It is comparable to a croissant that is flat and round with a buttery, savoury taste and flaky texture. It is often toasted and served plain or with butter or jam.
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Pommes dauphine (lower front, center & around the plate) accompanying Saddle of Rabbit, baby leeks and tomato confit Pommes dauphine (sometimes referred to as dauphine potatoesLarousse Gastronomique (2009), p. 355. Hamlyn) are crisp potato puffs made by mixing mashed potatoes with savoury choux pastry, forming the mixture into quenelle shapes or balls, and then deep-frying them at 170° to 180 °C. Pommes dauphine typically accompany red meats or chicken.Elizabeth David (1970), French Provincial Cooking, p. 273.
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Therefore, in the old days, Federweisser was almost exclusively available (and, for the most part, known) in and around wine-growing regions. Depending on the date of the grape harvest, it is available from early September to late October, and is generally served together with savoury food. The classic combination is Federweißer and Zwiebelkuchen, although Federweißer and chestnuts is also popular. Federweißer contains yeast, lactic acid bacteria, and a large amount of vitamin B1 and B2.
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The association sponsors the World Pasty Championships, an annual event held at the Eden Project. The World Pasty Championships have been held since 2012, an international competition to find the best Cornish pasties and other pasty-type savoury snacks. The town of Real del Monte in Mexico is home of the International Pasty Festival. In November 2011 Real del Monte opened the first Cornish Pasty Museum in the world, organised by the town's Cornish Culture Council.
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A porilainen sandwich In Finland, street food can mostly be found at market squares and kiosks, although hamburger chains Hesburger, McDonald's, and Burger King are also available. A variety of savoury pastries such as lihapiirakka and karjalanpiirakka, and sweet pastries such as pulla, usually served with coffee, are very common. Fish stands at the market squares also serve gravlax on rye bread as an open sandwich or loimulohi. Regional specialties sold at the market squares include sultsina and kalakukko.
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Anglo-Saxon England developed meat and savoury herb stewing techniques before the practice became common in Europe. The Norman conquest introduced exotic spices into England in the Middle Ages. The British Empire facilitated a knowledge of Indian cuisine with its "strong, penetrating spices and herbs". Food rationing policies put into place by the British government during the wartime periods of the 20th centuryIna Zweiniger-Bargielowska Austerity in Britain: Rationing, Controls and Consumption, 1939–1955, Oxford UP (2002) .
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The Port Carling Volunteer Fire Department began in 1912 and got its biggest workout in 1931 when a series of fires ravaged the boat works and much of the downtown. James Bartleman has been Port Carling's most prominent government official outside the community. The part- Ojibway man was a diplomat and lieutenant governor of Ontario. He wrote Out of Muskoka, a personal reminiscence of his upbringing and some of the less savoury aspects of local history.
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It is known as E number reference E626. Guanosine monophosphate in the form of its salts, such as disodium guanylate (E627), dipotassium guanylate (E628) and calcium guanylate (E629), are food additives used as flavor enhancers to provide the umami taste. It is often used in synergy with disodium inosinate; the combination is known as disodium 5'-ribonucleotides. Disodium guanylate is often found in instant noodles, potato chips and snacks, savoury rice, tinned vegetables, cured meats, and packet soup.
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A stickier medium-grain rice is used for sushi; the stickiness allows rice to hold its shape when molded. Medium-grain rice is used extensively in Japan, including to accompany savoury dishes, where it is usually served plain in a separate dish. Short-grain rice is often used for rice pudding. Instant rice differs from parboiled rice in that it is fully cooked and then dried, though there is a significant degradation in taste and texture.
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Yorkshire puddings, served as part of a traditional Sunday roast. The traditional cuisine of Yorkshire, in common with the North of England in general, is known for using rich-tasting ingredients, especially with regard to sweet dishes, which were affordable for the majority of people. There are several dishes which originated in Yorkshire or are heavily associated with it. Yorkshire pudding, a savoury batter dish, is by far the best known of Yorkshire foods, and is eaten throughout England.
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Christmas pudding's possible ancestors include savoury puddings such as those in Harleian MS 279, croustades, malaches whyte, creme boiled (a kind of stirred custard), and sippets. Various ingredients and methods of these older recipes appear in early plum puddings. An early example of a bag pudding (without fruit) is "fraunche mele" in the Liber Cure Cocorum. Pudding "had the great merit" of not needing to be cooked in an oven, something "most lower class households did not have".
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In Indonesia the soup is prepared in rich savoury broth with spices and ingredients similar to other Indonesian favourite, sop buntut (oxtail soup). Common sop kambing uses goat meat, also its ribs; however, in Indonesia there is a more specific sop kambing called sop kepala kambing which uses offals of goat's head, which includes its tongue, ear, lips and cheek meats, eyes and sometimes brain. Another specific sup kambing is called sop kaki kambing which uses goat's trotters.
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Prekmurska gibanica, a Slovenian variant. Međimurska gibanica, a Croatian variant. Many varieties of Gibanica and related dishes can be found throughout the Balkans; different gibanica are known as part of the national cuisines of Bosnia and Herzegovina, Croatia, Serbia, Slovenia, and Friuli-Venezia Giulia (Italy, where it is called ghibanizza), Greece, North Macedonia and Bulgaria, where it is usually called Banitsa. Recipes can range from sweet to savoury, and from simple to festive and elaborate multi- layered cakes.
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Serabi, also called surabi, srabi, also known in Thailand as khanom khrok, is an Indonesian pancake that is made from rice flour with coconut milk or shredded coconut as an emulsifier. Most of traditional serabi tastes sweet, as the pancake is usually eaten with kinca or thick golden-brownish-colored coconut sugar syrup. However, another savoury version also existed that uses oncom toppings. Different provinces in various Asian countries have their own serabi recipes corresponding to local tastes.
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Do we Greeks eat breakfast? Eleftherotypia newspaper Various kinds of savoury pastry (Tyropita, spanakopita, and bougatsa) are also eaten for breakfast, also by those eating out, usually accompanied with Greek coffee or Frappé coffee. Traditional Greek breakfast (hot milk, fresh bread, butter and honey, or yogurt) was also available in special "milk shops" (in Greek Galaktopoleia – Γαλακτοπωλεία γαλακτοπωλείο). Milk shops were phased out between 1970 and 1990 – there are very few left, one is in Athens, and some exist in small towns.
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A sinister character appearing in Psmith, Journalist, Mr Parker could be any age between twenty-five and thirty-five, with a smooth, clean-shaven face, and a cat-like way of moving. A well-dressed man, he sports a tail-coat, sharply- creased trousers, and patent-leather boots of pronounced shininess. His gloves and "tall-shaped" hat complete an impressive picture. Despite appearances, Parker is not a very savoury type, representative of corrupt forces, who at one point kidnaps Psmith at gunpoint.
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Owd Grandad is hardly a savoury character. By appearance he is scruffy and unkempt, often wearing a tatty trenchcoat and has little pride in his general appearance and manners. In one story he appears in the pub with a large blob of lard on his shirt but refuses to wipe it off preferring to leave it "until it goes hard then it will chip off". He is rather crafty in nature; always up for trying easier ways to make money.
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This sweet, sour and spicy sauce is essential for flavouring the pempek, since the pempek dough is very mildly savoury. The sauce of Bangka pempek is chili based, made from the mixture of ground red chili and vinegar and its color is bright red. Traditionally all pempek sauces are served hot and spicy, the ground chilies are mixed in the sauce. However, since some people desire unspicy sauce, or cannot eat hot and spicy sauce, the ground chillis were often separated as sambals.
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Production for the song was handled by Shebib under his production moniker "40", who also served as the recording engineer and main instrumentalist. Background vocals were provided by Travis Savoury Baka while the piano featured was played by Chilly Gonzales. The song was mixed by Noel "Gadget" Campbell at Studio 305 in Toronto, Ontario. Recording sessions for the song were orchestrated by Shebib and Noel Cadastre at Metalworks Studios (Mississauga, Ontario) and The Yolo Estate (Hidden Hills, California), with assistance from Travis Sewchan.
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Homemade alguashte served on unripe mango. Alguashte is a seasoning typical of Salvadoran cuisine made from ground pepitas (pumpkin seeds), and is used on both sweet or savoury meals. Simple to make; it is often prepared at home, however it can also be purchased pre-packaged as well as from street vendors often as an addition to a meal or snack. It is added to fruits such as unripe mango, as well as food dishes such as shuco and chicken.
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Prepared and cooked offal, both blood and liver pudding, is available in stores all year round but many people consider it largely as þorramatur, at the festival of Þorrablót, celebrated in January and February each year. Slátur is presented alongside other savoury and sour dishes at this time of year, including hákarl. Blood pudding is sometimes served with cinnamon and sugar, or sometimes with raisins. When it is served hot is usually eaten with mashed or boiled potatoes and swede/yellow turnip.
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Eccles cake is a small round flaky pastry cake filled with currants, sugar and spice. It is native to Eccles. There are several delicacies native to Greater Manchester. Savoury dishes include black pudding, a blood sausage typically associated with Bury and Bury Market; pasty barm, a combined pasty-barm cake created in Bolton; and rag pudding, a suet pastry pudding from Oldham filled with steak and onion and steamed in a cloth or wrapper to cook; the Manchester egg was introduced in 2010.
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Tzatziki, a popular meze in Greece Strained yogurt () is used in Greek food mostly as the base for tzatziki dip and as a dessert, with honey, sour cherry syrup, or spoon sweets often served on top. A few savoury Greek dishes also use strained yogurt. In Greece, strained yogurt, like yogurt in general, is traditionally made from sheep milk. Fage International S.A. began straining cow milk yogurt for industrial production in Greece in 1975, which is when it launched its brand "Total".
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In the savoury dish steak and kidney pudding, a bowl is lined with suet pastry, the meat is placed inside and a lid of suet pastry tightly seals the meat. The pudding is then steamed for approximately four hours before serving. Suet is also an ingredient of traditional fruit mince (known as 'mincemeat' in the UK). Due to its high energy content, suet is used by cold weather explorers to supplement the high daily energy requirement needed to travel in such climates.
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It is similar to some kinds of quark. Pure fromage blanc is virtually fat free, but cream is frequently added to improve the flavour, which also increases the fat content, frequently to as high as 8% of total weight. Fromage blanc can be served either as a dessert similar to yogurt, frequently with added fruit, spread on bread, usually over or under jam, or used in savoury dishes. In many Western countries, fromage blanc is sold in supermarkets alongside yogurts.
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X-Quisite was an R&B; Canadian girl group. The trio made up of Nicole Holness, Melanie Fiona Hallim, Andreena Mill and later in 2003 new member, Nirvana Savoury was signed to Linus Entertainment (Then distributed by Warner Music Canada) soon after the group was established in 2002. The group released their self-titled debut studio album X-Quisite in 2003. In 2004, the album earned the group a Juno Award nomination for "R&B;/Soul Recording of the Year".
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Finally, the episode concludes by creating a new mini-recipe using elements of the first three recipes. This includes the instructions on making puff pastry, pies and chocolate cake with classic recipes for chocolate mousse cake, pecan pie, as well as new items such as savoury hor d'oeuvres. Also included are basic baking instructions such as using a whisk to fold egg whites or double-checking measuring spoons and cups for accuracy, to ensure each baking step is done properly.
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The fillings commonly used in Gangwon Province are japchae (noodle salad), shredded sour kimchi, radish, scallions, garlic, and pork or squid which are seasoned and stir-fried together. In the Pyeongchang region, half transparent noodles called cheonsachae (천사채), which are made from kelp, are especially used. The dish is considered a good anju because the combination of the savoury and a bit blend taste from memilbuchimgae' and pungent taste from the inner makes a good companion for drinking alcoholic beverages.
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In the Netherlands, Belgium, and Norway, it is common to eat sandwiches for lunch: slices of bread that people usually carry to work or school and eat in the canteen. The slices of bread are usually filled with sweet or savoury foodstuffs such as chocolate sprinkles (hagelslag), apple syrup, peanut butter, slices of meat, cheese or kroket. The meal typically includes coffee, milk or juice, and sometimes yogurt, some fruit or soup. It is eaten around noon, during a lunch break.
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Traditionally prepared Mangalorean Catholic Kuswar Mangalorean Catholics' kuswar also contains as many as 22 different traditional recipes that form this distinct flavour of Christmas celebration in Mangalore. Neuero or Neuries are puffs stuffed with plums, nuts, and fried theel (sesame) and sugar. Kidyo or Kulkuls are curly concoctions dipped in sugar treacle, Pathekas are savoury of green nandarkai bananas, theel laddus and jaw snapping Golios. Macaroons is what Manglore is famous for and the subtle flavored rose cookies are a hot favorite.
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Hamilton-Fairley learned that a majority of parents believed teaching children cooking skills is important, however very few actually have the time to teach their own children. KCS offers assisted places and includes children who are disengaged with or excluded from education, or who have disabilities or special needs. The main focus is on savoury food that children will eat, with instruction in safety and familiarity with raw ingredients. In 2009, Hamilton-Fairley's Kids' Cookery School started 'KCS on wheels'.
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"Papas Rellenas" or stuffed potatoes consist of a handful of mashed potatoes (without the milk and butter) flattened in the palm of the hand and stuffed with a savoury combination of ingredients. The stuffing usually consists of sautéed meat (could be beef, pork or chicken), onions and garlic. They are all seasoned with cumin, aji, raisins, peanuts, olives and sliced or chopped hard boiled eggs. After stuffing a ball is formed, rolled over flour and deep fried in hot oil.
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In this method, the food is covered by baking paper (or aluminium foil) to protect it while it is being baked. The cooked parcel of food is sometimes served unopened, allowing diners to discover the contents for themselves which adds an element of surprise. A terracotta baking mould for pastry or bread, representing goats and a lion attacking a cow. Early 2nd millennium BC, Royal palace at Mari, Syria Eggs can also be used in baking to produce savoury or sweet dishes.
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Jaggery is used as an ingredient in sweet and savoury dishes in the cuisines of India, Bangladesh, Nepal, Sri Lanka, Afghanistan, Iran and Pakistan. For example, a pinch of it is sometimes added to sambar, rasam and other staples in udupi cuisine. Jaggery is added to lentil soups (dāl) to add sweetness to balance the spicy, salty, and sour components, particularly in Gujarati cuisine. In Sri Lanka, jaggery is usually made using the syrup of the kithul palm tree, or from coconut syrup.
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Vegetables are often grated into a paste, wrapped in large leaves, baked in an earthen oven and covered with coconut cream to create 'laplap', a savoury pudding. Pigs are highly important in Pentecost society, not only as food but as a traditional item of value, which may be given as payment during marriage ceremonies or as compensation for transgressions. Boars with long, curved tusks are particularly prized. Woven, red-dyed mats are also used as a traditional form of currency.
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In 2010, after appearing on TV show Rockwiz (duetting with Jon English), Ray found herself briefly stranded in Australia when the Icelandic volcano Eyjafjallajökull erupted. Whilst grounded there, she began work on what would become Island Fire. Co-produced with Andy Zammit and Michael Szumowski, the album was released to widespread acclaim on 12 March 2012. Island Fire, which is characterised by a mix of "sugary and savoury girl-group dramarama" and "lavish orchestral pop", peaked at number 19 on the CMJ chart.
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The Poacher's RelishElsenham Quality Foods also make a similarly packaged product, Poacher's Relish, made from smoked salmon, butter, spices and lemon zest. The relish is sold in plastic containers (pictured), and in more expensive but reusable traditional ceramic pots. Since 2008 another variation, Angler's Relish, made from smoked mackerel, salted butter, lemon juice, vinegar, spices and other ingredients was introduced in commemorative packaging to mark the 180th anniversary of John Osborn's creation. Both are also usually eaten on toast or savoury biscuits.
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Tirgan Festival promotes Iranian arts and culture, while making a concerted effort to feature contributions from Iranians of all ethnicities, backgrounds, and cultural disciplines. At Tirgan festivals, local as well as internationally renowned artists and performers unite to celebrate Iranian culture and heritage. Visitors to Tirgan can also sample savoury Iranian cuisine. It is also an opportunity to visit a traditional a tea house and a bazaar showcasing goods that include arts and crafts, Persian literature, exotic sweets, spices, and traditional musical instruments.
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The apple variety known as Worcester Pearmain originates from Worcestershire, and the Pershore plum comes from the small Worcestershire town of that name, and is widely grown in that area. Worcestershire is also famous for a number of its non-agricultural products. The original Worcestershire sauce, a savoury condiment made by Lea and Perrins, is made in Worcester, and the now-closed Royal Porcelain works was based in the city. The town of Malvern is the home of the Morgan traditional sports car.
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Class 158 Sprinter at Crewe railway station Rory Fallon of Plymouth Argyle F.C. in Ginsters sponsored shirt Ginsters’ most popular product is the Original Cornish Pasty. Cornish pasties were granted protected geographical indication (PGI) status from the European Union in 2011. This product is still made using Ginsters’ original recipe. Since the 1990s the product range has been extended to include a variety of pasties, savoury slices, sausage rolls, pork pies, hot pies, snacks, sandwiches, flatbreads, wraps and packaged salads.
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Chicken tikka masala, 1971, adapted from Indian chicken tikka and called "a true British national dish" British cuisine developed from various influences reflective of its land, settlements, arrivals of new settlers and immigrants, trade and colonialism. Celtic agriculture and animal breeding produced a wide variety of foodstuffs for indigenous Celts and Britons. Anglo-Saxon England developed meat and savoury herb stewing techniques before the practice became common in Europe. The Norman conquest introduced exotic spices into England in the Middle Ages.
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Coconuts are abundant in tropical Indonesia, and since ancient times Indonesians developed many and various uses for this plant. The broad use of coconut milk in dishes throughout the archipelago is another common characteristic of Indonesian cuisine. It is used in recipes ranging from savoury dishes – such as rendang, soto, gulai, mie koclok, sayur lodeh, gudeg, and opor ayam – to desserts – such as es cendol and es doger. Soto is ubiquitous in Indonesia and considered as one of Indonesia's national dishes.
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Second edition, 1989 (first published in New English Dictionary, 1917). "Stir-up Sunday (colloq.): the Sunday next before Advent: so called from the opening words of the Collect for the day. The name is jocularly associated with the stirring of the Christmas mincemeat, which it was customary to begin making in that week." As techniques for meat preserving improved in the 18th century, the savoury element of both the mince pie and the plum pottage diminished as the sweet content increased.
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A suet pudding is a boiled, steamed or baked pudding (in the British sense of pudding meaning "dessert" or "sweet course") made with wheat flour and suet (beef, mutton or solidified vegetable fat), often with breadcrumb, dried fruits such as raisins, other preserved fruits, and spices. Many variations are strongly associated with British cuisine. Recipes vary greatly and can be desserts or savoury courses. They are typically boiled or steamed, though some baked variations and recipes adapted for microwave ovens exist.
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Hot dogs can also be used as a filling for a croissant which are served with mayonnaise. Hot dogs are even used as a filling for raisin bread together with shredded dried pork. The Thai dish called khao phat Amerikan or American fried rice, rice fried with tomato ketchup and containing raisins, is always served with hot dogs and a fried egg. Donut sai krok is the Thai name for a sausage filled savoury donut in the shape of a log.
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Tawaka is an edible mushroom with meaty savoury taste. It can be collected in the wild or cultivated on logs that are inoculated 4 to 8 weeks after cutting and defoliating. According to a study from Lincoln University in 1990, tawaka contains approximately 20% protein in dry mass, which is roughly half of what can be found in the common button mushroom, while the essential amino acid composition is similar. On the other hand, available carbohydrate content is almost 3 times higher.
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Chef Heston Blumenthal creates unusual dishes using molecular gastronomy. His restaurant, The Fat Duck in Bray, Berkshire, has won three Michelin stars among other achievements. As early as 2001, Blumenthal created savoury ice cream flavours such as mustard grain and crab. Blumenthal, in an article explaining the concept of "flavour encapsulation", explained that flavour is much more intense in encapsulated bursts, rather than when dispersed in a solution; therefore, the more that eggs are cooked, the more that the proteins stick together.
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The West Coast lobster industry generates millions each year and employs large numbers of the local people. In the 1930s the first Redro factory was erected in Paternoster. Redro fish paste was developed by the Stephan family in an effort to compete with the already popular Peck’s Anchovette of Britain. It flew off the shelves when first released and enjoyed nearly three decades of uncompromising sole monopoly in the savoury spread market and is now owned by Pioneer Food Group.
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May Day Pies were made like a Cornish pastie, with a mixture of cooked meat (probably mutton or lamb) finely chopped apples, pears, onions, lemon thyme, rosemary, pepper and salt. Anne Hughes kept a diary and, during the year 1796, she wrote an account of the daily life on the farm, including some of her favourite recipes.Freeman, Bobby: A Book of Welsh Country Puddings and Pies: Traditional Recipes for Fruit, Milk and Bread Puddings and Sweet and Savoury Pies (Welsh Recipe Booklets), page 29. Y Lolfa Cyf.
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The edible dormouse (Glis glis) was considered a delicacy in ancient Rome, either as a savoury appetizer or as a dessert (dipped in honey and poppy seeds). The Romans used a special kind of enclosure, a glirarium, to raise and fatten dormice for the table. It is still considered a delicacy in Slovenia and in several places in Croatia, namely Lika, and the islands of Hvar and Brač. Dormouse fat was believed by the Elizabethans to induce sleep since the animal put on fat before hibernating.
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Medieval cooking commonly employed figs, in both sweet and savoury dishes. One such dish is fygey, in the 14th century cookbook The Forme of Cury, which in Modern English is "figgy", this dish being known as figgy pudding or fig pudding: The Middle English name had several spellings, including , , , , and . The latter is a 15th century conflation with a different dish. Figee was in fact a dish of fish and curds, which was named in Old French, meaning "curdled" (the past participle of the Old French ).
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A characteristic Bavarian cuisine was further developed by both groups, with a distinct similarity to Franconian and Swabian cuisine. A Bavarian speciality is the Brotzeit, a savoury snack, which would originally be eaten between breakfast and lunch. Bavaria is a part of Southeastern Germany, including the city of Munich and spreading to Germany's borders with Austria and the Czech Republic. The region is located at higher elevations, and is known for yielding beet and potato crops and also for the production of fine beers.
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In Malaysia and Singapore, it is known in English as you char kway, you char kuey, or u char kway, which are transliterations of its local Hokkien (Minnan) name (油炸粿 iû-chiā-kóe). It is rendered in Malay as cakoi, an alteration of the Minnan term, "char kuey". The Malay version comes with various fillings, which are either sweet, such as red bean paste or savoury, such as sardines fried in tomato sauce. The plain version is usually eaten with coconut and egg jam kaya.
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KLM partnered with Dutch designer Marcel Wanders to design the tableware of World and European Business Class. Economy Class passengers on long-haul flights are served a hot meal and a snack, and second hot meal or breakfast, depending on the duration of the flight. On short-haul flights, passengers are served sandwiches or a choice of sweet or savoury snack, depending on the duration and time of the day. If the flight is at least two hours long, "stroopwafel" cookies are served before the descent.
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The oldest known strudel recipe is from 1697, a handwritten recipe housed at the Wienbibliothek im Rathaus.im 1696 erschienenen „Koch-Puech“ (vgl. Maier-Bruck 1993), welches sich im Bestand der Wienbibliothek im Rathaus befindet Whether as a type of sweet or savoury layered pastry with a filling inside, the strudel gained popularity in the 18th century through the Habsburg Empire (1278–1780). Austrian cuisine was formed and influenced by the cuisines of many different peoples during the many centuries of the Austrian Habsburg Empire's expansion.
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Crispy Pancakes is the name of a brand of frozen savoury pancakes coated with breadcrumbs containing various fillings. Past names of fillings include cheddar cheese, chicken and bacon, chicken and sweetcorn and chicken and mushroom (these were phasing out in November 2001 and finally discontinued in 2002). Crispy pancakes, packaged in Britain, are sold in the United Kingdom, Ireland, and Italy. In Italy, they are known as Sofficini ("soft ones, fluffy ones") and are described as tomato and mozzarella, mozzarella and spinach or cheese and ham.
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Galette (from the Norman word gale, meaning "flat cake") is a term used in French cuisine to designate various types of flat round or freeform crusty cakes, or, in the case of a Breton galette ( ; ), a pancake made with buckwheat flour usually with a savoury filling. Of the cake type of galette, one notable variety is the galette des Rois (King cake) eaten on the day of Epiphany. In French Canada the term galette is usually applied to pastries best described as large cookies.
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Brown Sauce is a dark colored, savoury, tomato based sauce said to be created in the British Empire during the late 1800s as a means to liven up their naturally bland meals. The ingredients include dates, molasses, tamarinds, tomatoes, cloves, and cayenne pepper. Brown sauce was typically paired with bland foods such as potatoes because its natural tendency is to overpower its neighboring tastes. The sauce also usually made its most abundant appearances during the winter months with hearty meals like stew and beef.
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Cooper suggested that this has to do with more Central Otago production becoming available in commercial quantities, than the relative qualities of the regions' Pinot Noir. As is the case for other New Zealand wine, New Zealand Pinot Noir is fruit- driven, forward and early maturing in the bottle. It tends to be quite full bodied (for the variety), very approachable and oak maturation tends to be restrained. High quality examples of New Zealand Pinot Noir are distinguished by savoury, earthy flavours with a greater complexity.
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Ilocos Empanada Filipino empanadas usually contain ground beef, pork or chicken, potatoes, chopped onions, and raisins (somewhat similar to the Cuban picadillo) in a somewhat sweet, wheat flour bread. There are two kinds available: the baked sort and the flaky fried type. To lower costs, potatoes are often added as an extender, while another filling is kutsay (garlic chives). Empanadas in the northern part of the Ilocos usually have savoury fillings of green papaya, mung beans, and sometimes chopped Ilocano sausage (chorizo) or longaniza and egg yolk.
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The commentary is academic in nature and explains the role the recipes have had in the history of food in Wales. In 2017 the book was publish on the Museum's web site. The book is divided into chapters containing recipes on: savoury (dish) food; griddle cakes; cakes; bread; cereal and milk dishes; puddings; fish; jams; toffee and drinks. The recipes include those for dishes commonly eaten at the turn of the twentieth century and based on information provided by people who had used them over many years.
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History of the Duke of Wellington's Regiment, (page 69), Brereton / Savoury, Cornwallis' troops included Bose's Hessian Regiment and the 71st commanded by Major General Alexander Leslie and the 23rd and 33rd commanded by Lieutenant Colonel James Webster of the 33rd. The second line comprised the two battalions of Foot Guards, the Light Infantry and the Grenadiers commanded by Brigadier Charles O'Hara of the 2nd Coldstream Regiment of Foot Guards. There was then a reserve consisting of Tarleton's Light Dragoons. The British troops advanced under heavy musket fire.
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Chilli crab has been promoted by the Singapore Tourism Board as one of Singapore's national dishes, and can be found in seafood restaurants all over the island. It is traditionally eaten with bare hands as a means to savour the juicy crab meat with its sweet and spicy chilli sauce. Restaurants often provide wet towels or a washing bowl with lime in order for diners to clean their hands after their meal. Chilli crab sauce is described as "sensuous" and "sweet, yet savoury", with a "fluffy texture".
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Roti thitchu served with a Thai-Muslim style beef curry. In Thailand, roti (with variations on spelling such as ro tee) is commonly sold from street carts, usually by Muslims, and is usually Halal. Roti thitchu (Thai for "tissue") is Thai roti canai that is fluffed up by clapping it between two hands inside a dry cloth after frying, served with a Thai-Muslim style beef curry. Unlike in Malaysia, Singapore or Indonesia, variations in Thailand tend towards the sweet rather than the spicy or savoury.
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Lee Kum Kee Vegetarian oyster sauce "True" oyster sauce of good quality should be made by condensing oyster extracts, the white broth produced by boiling oysters in water. This opaque broth, similar to the colour of clam juice found in supermarkets, is then reduced until a desired viscosity has been reached and the liquid has caramelized to a brown colour. No other additives, not even salt, should be added to the sauce, since the oysters should provide all the savoury flavour. However, this method is prohibitively expensive.
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Local savoury dishes include fagioli con le cotiche, a Christmas bean and bacon soup; pasta e ceci, a chickpea and noodle soup with garlic and rosemary; nidi di rondine, a baked pasta dish with smoked ham, beef, cheese, and a tomato sauce; and roast rabbit with fennel. Erbazzone is a spinach-based dish that includes cheese and onions. There is a dish found mostly in Borgo Maggiore called a piada, which consists of flatbread with various fillings and is somewhat similar to a piadina from Emilia-Romagna.
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Ingredients for a savoury crostata may include meat, fish, or vegetables, which are pre-cooked. Opera dell'arte del cucinare included a recipe for a "crostata of crabmeat and shrimp", and also stated that to instead make a torta, the shrimp and crab should be crushed. A popular sweet variant, especially in central Italy, is crostata di ricotta, made with ricotta mixed with sugar and lemon zest, and which may additionally include cocoa or raisins. Scappi included many recipes for crostata in Opera dell'arte del cucinare.
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Baked ziti is another popular pasta and ground meat-based casserole An ad hoc American casserole with ground beef, onions, peppers, mushrooms, herbs, spices, and bread Baked dishes have existed for thousands of years. Early casserole recipes consisted of rice that was pounded, pressed, and filled with a savoury mixture of meats such as chicken or sweetbread. Some time around the 1870s this sense of casserole seems to have taken its current sense.An A–Z of Food & Drink, John Ayto, Oxford University Press, 2002, pp. 60–61.
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Lemper is an Indonesian savoury snack made of glutinous rice filled with seasoned shredded chicken, fish or abon (meat floss). The specific lemper filled with seasoned shredded chicken is called lemper ayam (lit: chicken lemper). The meat filling is rolled inside the rice, in a fashion similar to an egg roll; this is in turn rolled and wrapped inside a banana leaf, oil paper, plastic sheet or tinfoil to make a packet ready for serving. If banana leaf is not available, corn husk can be used.
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Pot Rice was discontinued in the beginning of the 2000s. Pot Rice flavours have included "Chicken Risotto", "Chicken Curry", "Beef & Tomato", "Savoury Beef" and "Cod and parsley".. Pot Rice received a limited relaunch in 2018. "Pot Mash" was a similar branded mashed potato snack, sold by the makers of Pot Noodle in the United Kingdom and Ireland in the end of the 1990s. "Pot Casserole" consisting of dried vegetables and soya protein was introduced during the 1980s, but discontinued before the turn of the century.
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Breakfast is seen as a substantial meal and usually consists of open sandwiches. The sandwich is often buttered, with savoury toppings such as hard cheese or cold cuts. Sour milk products such as yoghurt or viili are also common breakfast foods, usually served in a bowl with cereals such as corn flakes, muesli, and sometimes with sugar, fruit or jam. A third food that is commonly eaten at breakfast is porridge (puuro), often made of rolled oats, and eaten with a pat of butter (voisilmä, lit.
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Cabbage squares or cabbage and noodlesJune Meyers Authentic Hungarian Heirloon Recipes Cookbook is a savoury Hungarian pasta dish. Macaroni bows or home-made thin pasta squares (like tiny lasagne) are boiled in salted water, drained, and mixed with some cooking oil or fat. The finely grated cabbage is slowly sautéed in a bowl with oil or fat, with salt, freshly ground black pepper and a pinch of sugar, until it becomes golden brown. The cabbage is then mixed into the hot pasta and served.
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Hot water crust is a type of pastry used for savoury pies, such as pork pies, game pies and, more rarely, steak and kidney pies. Hot water crust is traditionally used for producing hand-made pies. As the name suggests, the pastry is made by heating water, melting the fat in it, bringing the mixture to a boil, and finally incorporating the flour. This can be done by beating the flour into the mixture in the pan, or by kneading on a pastry board.
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A Chiko Roll in bag The Chiko Roll is an Australian savoury snack invented by Frank McEncroe, inspired by the Chinese spring roll and first sold in 1951 as the "Chicken Roll" despite not actually containing chicken. The snack was designed to be easily eaten on the move without a plate or cutlery. Since 1995 they have been owned by Simplot Australia. A Chiko Roll's filling is primarily cabbage and barley, as well as carrot, green beans, beef, beef tallow, wheat cereal, celery and onion.
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Bumbu kacang or peanut sauce represents a sophisticated, earthy seasoning rather than a sweet, gloppy sauce.James Oseland, Cradle Of Flavor (W.W. Norton & Co., 2006) It should have a delicate balance of savoury, sweet, sour, and spicy flavours, acquired from various ingredients, such as fried peanuts, gula jawa (coconut sugar), garlic, shallots, ginger, tamarind, lemon juice, lemongrass, salt, chilli, peppercorns, sweet soy sauce, ground together and mixed with water to form the right consistency. The secret to good peanut sauce is "not too thick and not too watery".
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The Hovis biscuit is a British manufactured digestive biscuit. Manufactured under license from 1980 from Hovis by Nabisco's then English subsidiary Jacob's, they are shaped like a miniature flat copy of the traditional Hovis loaf, and like the bread have the word "HOVIS" stamped on their top surface. Now produced by United Biscuits, Hovis biscuits are sweet enough to be eaten on their own, with their slow release carbohydrates, dunked, or are plain enough to be taken as a savoury snack with a cheese topping.
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Homemade mincemeat English recipes from the 15th, 16th, and 17th centuries describe a fermented mixture of meat and fruit used as a pie filling. These early recipes included vinegars and wines, but by the 18th century, distilled spirits, frequently brandy, were being used instead. The use of spices like clove, nutmeg, mace and cinnamon was common in late medieval and renaissance meat dishes. The increase of sweetness from added sugar made mincemeat less a savoury dinner course and helped to direct its use toward desserts.
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In Russia, it is eaten sweet (with milk and sugar added at the end of the cooking process) or savoury with meat or vegetable stews. In China, it is eaten without milk or sugar, frequently with beans, sweet potato, and/or various types of squash. In Germany, it is also eaten sweet, boiled in water with apples added during the boiling process and honey added during the cooling process. Millet is also the main ingredient in a Vietnamese sweet snack called bánh đa kê.
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They can be eaten with sweet or savoury toppings and are sometimes confused with Bath buns, which are smaller, round, very sweet and very rich. They were associated with the city following The Great Exhibition. Bath buns were originally topped with crushed comfits created by dipping caraway seeds repeatedly in boiling sugar; but today seeds are added to a 'London Bath Bun' (a reference to the bun's promotion and sale at the Great Exhibition). The seeds may be replaced by crushed sugar granules or 'nibs'.
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The food served can range from a cream tea (also known as Devonshire tea), i.e. a scone with jam and clotted cream; to an elaborate afternoon tea featuring tea sandwiches and small cakes; to a high tea, a savoury meal. In Scotland teas are usually served with a variety of scones, pancakes, crumpets and other cakes. There is a long tradition of tea rooms within London hotels, for example, at Brown's Hotel at 33 Albemarle Street, which has been serving tea in its tea room for over 170 years.
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As a multiracial nation, breakfast options vary greatly in both Malaysia and Singapore, and are commonly consumed in coffee shops and hawker centres. A traditional Malaysian and Singaporean breakfast contains kaya toast (coconut milk jam with bread), half-boiled eggs and Kopi (Coffee made from Robusta beans, typically roasted with butter and sugar). Locals usually dip the toast into the eggs mixed with soya sauce and pepper. Other commonly consumed dishes include fishball noodles, fried bee hoon (rice vermicelli), dim sum, Indian Roti Prata (Fried Dough Pancakes) and appam (small savoury pancakes).
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Carrot pudding is a dish traditional to a wide range of cultures around the world. It can be served either as a savoury pudding (as an accompaniment to a regular meal) or as a sweet dessert. An English recipe, published in 1591, describes "pudding in a Carret(sic) root" that is essentially a stuffed carrot with meat, shortening, cream, eggs, raisins, sweetener (dates and sugar), spices (clove and mace), scraped carrot, and breadcrumbs. In The Oxford Companion to Food, writer Alan Davidson believes that carrots were used in Europe to make sweet cakes.
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Additional condiments might include tong cay (salted preserved vegetables), bawang goreng (fried shallots), daun bawang (leek), kulit pangsit goreng (fried dumpling skin), acar timun cabe rawit (pickled cucumber and birds eye chilli), sambal and tomato ketchup. Mie ayam "chicken noodle" can be served in two different variants, which are the common savoury or salty noodle (mie asin) and sweet noodle (mie manis). The sweet variant is often also called as mie yamin. For the sweet noodle, the cook will put additional sweet soy sauce kecap manis, so the appearance will be a little bit brownish.
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Leaves and a fruit of quandong, detail of sketch by Olive Pink (1930) The commercial use of the fruit includes its addition to sweet and savoury foods; the flavour is tart and reminiscent of peach, apricot, or rhubarb. In South Australia S. acuminatum is called "wild peach" or "desert peach". The fruit and nut of the plant were featured in a bushfood series of stamps produced by Australia Post. It is well known as an exotic food in foreign markets, sales that greatly exceed the consumption in its own country.
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And special, this spice is made from soybean destroyed until smooth. Taste sweet- spicy-savoury aroma fragrance with spices appetising. Tempenya does not feel anymore. Soto petanahan Soto petanahan is quite different from the soup in other areas, its uniqueness make soup petanahan very popular with the public at large, soto petanahan containing the diamond, sprouts green, shredded chicken and sauce were tasty, but the soup is not as famous soto bandung and soto of other areas, if kebumen you stop by to try taking the time to try this culinary one.
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Typical Ukrainian fillings for varenyky include cottage cheese, potato, boiled beans, mushy peas, sauerkraut, plum (and other fruits), potato and cheese, cabbage, meat, fish, and buckwheat. In Ukraine varenyky are traditionally eaten with sour cream (Ukrainian: сметана (smetana)) and butter, as well as with fried onions and fried pieces of bacon and pork fat (Ukrainian: shkvarky). Whilst traditionally savoury, varenyky can also be served as a dessert by simply substituting the filling of the dumpling to a sweeter one. Dessert varenyky fillings include sour cherry, blueberries, sweet cottage cheese, billberies and other fruits.
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They may be eaten as a sweet dessert with the traditional topping of lemon juice and sugar, drizzled with golden syrup, or wrapped around savoury stuffings and eaten as a main course. On Shrove Tuesday, it is custom to eat pancakes, and lemon juice and sugar may be added on top. Yorkshire pudding is made from a similar recipe, but baked instead of fried. This batter rises because the air beaten into the batter expands, without the need for baking powder; the result is eaten as part of the traditional roast beef dinner.
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The whisky is tasted, often a little at first, and then in larger amounts and with the spirit being moved around the tongue and swallowed slowly. The purpose of the first tasting is to appraise the texture while subsequent tastings are to analyse flavours and scents. In the second tasting the primary flavours are determined. There are only five of these, detected by the tongue: salt, sweet, sour, bitter and umami (savoury); the other 'flavours' are aromas and are picked up at the back of the nasal passage.
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During the 19th century, the southern area of Central Java was developed as sugar plantation, thus sugar mills were built. Next to common sugar, traditional Javanese palm sugar (gula jawa) were also produced in the region. Soy sauce factory also built in the region, as the result local Javanese developed kecap manis, which is sweet soy sauce made of a mixture of soy sauce and palm sugar. This sweet soy sauce become the main sauce that combine the savoury gulai soup with pieces of goat satay and the fresh crisp of cabbages and tomato.
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Overseas Chinese migrants had settled in various parts of Maritime Southeast Asia, long before Zheng He's expedition. However, it was after this that the number of Chinese migrants and traders significantly increased. These Chinese men intermarried into the local populations, and together they formed mixed-race communities called the Peranakans or Straits Chinese. Some of them are the local savoury fish soup noodle's with coconut milk and spices, there's a lot of differences between the peranakan laksa and local people laksa, local people laksa has a thick, creamy, spicy and fragrance soup.
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A lihapiirakka (literally "meat pie") is an everyday Finnish food sold in supermarkets and often available ready-to-eat as street food. It is a form of savoury pie or turnover made from doughnut dough and filled with a mixture of minced meat and cooked rice and cooked by deep frying. It does not resemble a traditional English or American meat pie or turnover due to the use of doughnut mix and the fact that it is deep fried. They are usually bought ready cooked and are simply reheated in a microwave oven.
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He comments that there are several pudding recipes, both savoury and sweet, including haggis. He notes, too, that it gives instructions for the marzipan figures "so beloved on the Elizabethan banquetting table." The culinary historian Stephen Mennell calls the Jewell "more distinctively English" than the Boke of Kervynge and the Boke of Cokery from earlier in the century. It, like Gervase Markham's The English Huswife of 1615, was aimed at a more general audience, not only aristocrats but "housewives", which Mennell glosses as "gentlewomen concerned with the practical tasks of running households".
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One famous local fish dish is Stargazy pie, a fish-based pie in which the heads of the fish stick through the piecrust, as though "star-gazing". The pie is cooked as part of traditional celebrations for Tom Bawcock's Eve, but is not generally eaten at any other time. A Cornish pasty Cornwall is perhaps best known though for its pasties, a savoury dish made with pastry. Today's pasties usually contain a filling of beef steak, onion, potato and swede with salt and white pepper, but historically pasties had a variety of different fillings.
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Higgidy miso mushroom vegan rolls The Higgidy Family Kitchen produced just under 13 million individual products in 2019. The range now offers pies (individual and little pies), quiches (large, little and snack quiches), tortillas, rolls (sausage, veggie and vegan) and a snacking and sharing range (including dinky rolls, pastry swirls and savoury muffins). Higgidy products can be purchased in Sainsbury's, Waitrose, Ocado, Tesco, Co-op, Asda, Booths, Amazon Fresh, Boots and some Londis and Budgens stores. Its products are also stocked in some wholesalers, such as Cotswold Fayre.
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The city is most famous for its savoury snack Bikaneri bhujia which is sold all over the world and also have Geographical Indication tag to keep its originality intact. Other special Food items for which Bikaner is well known are Bajre ki Roti (Chapati made up of Pearl millet flour), Dal baati Churma, Ghevar, Halvas, Papads/Papadum, Rasgulla, Gulab Jamun, etc. The Kachori and Samosa can be seen/purchased at every nook and corner are highly recommended by the locals. Rajasthani sweets(mithai) & snacks(namkeen) fondly attracts everyone.
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A butter tart is a type of small pastry tart highly regarded in Canadian cuisine and considered one of Canada's quintessential treats. The sweet tart consists of a filling of butter, sugar, syrup, and egg, baked in a pastry shell until the filling is semi-solid with a crunchy top. The butter tart should not be confused with butter pie (a savoury pie from the Preston area of Lancashire, England) or with bread and butter pudding. Recipes for the butter tart vary according to the families baking them.
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Dale Penfold and Edward Perry, COOK founders COOK (officially Cook Trading Ltd) is a manufacturer and retailer of frozen ready meals, established in 1997 and based in Sittingbourne, Kent. Their founding statement is, ‘To cook using the same ingredients and techniques you would at home, so everything looks and tastes homemade.’ All their meals are made without the use of artificial additives and preservatives. Savoury dishes are made by hand in their kitchen in Kent, puddings at a kitchen in Somerset, and they are primarily sold through a network of their own shops.
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Much like the bordering region of Emilia-Romagna, pasta and meat dishes play a significant role in Sammarinese cuisine. Typical savoury dishes of this category include tagliatelle, lasagna, ravioli, pasta e ceci (chickpea soup), passatelli in brodo (dumplings in broth) and cotoletta alla bolognese (cutlets bolognese style). Locally produced wine is also a major part of Sammarinese cuisine. San Marino has produced wine locally for nearly two thousand years, through a unique aging process in the caves of the Apennine ranges which allows the wine to mature at an ideal temperature.
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Soft chhurpi, a traditional soft cheese, is consumed along with green vegetables as savoury dishes, used as filling for momos, ground with tomatoes and chillies for chutney or made into a refreshing soup. A type of noodle called thukpa, served with soup and vegetables/meat, is extremely popular in and around the hills of Darjeeling. There are a number of restaurants offering a variety of traditional Indian, Continental and Indian Chinese cuisine to cater to tourists. Tea is the most popular beverage, procured from the famed Darjeeling tea gardens, as well as coffee.
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Porridge (historically also spelled porage, porrige, or parritch) is a food commonly eaten as a breakfast cereal dish, made by boiling ground, crushed or chopped starchy plants—typically grain—in water or milk. It is often cooked or served with added flavorings such as sugar, honey, (dried) fruit or syrup to make a sweet cereal, or it can be mixed with spices, meat or vegetables to make a savoury dish. It is usually served hot in a bowl, depending on its consistency. Oat porridge, or oatmeal, is one of the most common types of porridge.
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The main characteristic of Manitoba flour is its strength which, combined with the high presence of proteins and the considerable absorption power of water, makes it suitable for the most complex processes, especially for the preparation of leavened confectionery products. Because of its strength and elasticity, Manitoba flour is excellent for making sweet or savoury pandoro and panettone, croissants, doughnuts and baba, but also specialties such as focaccia genovese, long leavening pizzas and some types of bread, such as French baguette or chapati, Indian bread with its characteristic round shape that vaguely resembles a piadina.
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Indonesian Regional Food and Cookery: Prawn cracker Krupuk and kripik can be consumed alone as a snack, or cracked and sprinkled on top of certain food as a complement to add crispy texture. Certain Indonesian dishes such as gado- gado, karedok, rujak, asinan, bubur ayam and certain kinds of soto were known to require a certain type of krupuk for toppings. Krupuk is an essential ingredient to make seblak, a savoury and spicy dish made of boiled wet krupuk cooked with protein sources (chicken, beef or seafood) in spicy sauce.
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Savoury temptations The Tribune, 5 September 2005. Ibn Battuta, a 14th-century traveler and explorer, describes a meal at the court of Muhammad bin Tughluq, where the samushak or sambusak, a small pie stuffed with minced meat, almonds, pistachios, walnuts, and spices, was served before the third course, of pulao.Regal Repasts Jiggs Kalra and Dr Pushpesh Pant, India Today Plus, March 1999. Nimmatnama-i-Nasiruddin-Shahi, a medieval Indian cookbook started for Ghiyath al -Din Khalji, the ruler of the Malwa Sultanate in central India, mentions the art of making samosa.
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Appam (, , ) is a South Indian pancake dish, made with fermented rice batter and coconut milk, common in the South Indian states of Tamil Nadu and Kerala, as well as the island nation of Sri Lanka. It can be made and served in both sweet and savoury varieties, with the centre of the appam having either a creamy, coconut milk layer or a sunnyside up-style fried egg. Appam is usually served for breakfast or dinner. Other South Indian dishes that were inspired by the appam include idiyappam and achappam.
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Although the 20th century saw the loss of Wetherby's mill and brewery, it also saw the development of the Sandbeck Industrial Estate and the nearby Thorp Arch Trading Estate. The Trading Estate was built mainly as munitions factories at the beginning of the Second World War. The Thorpe Arch trading estate brought employers such as Farnell (electronic components), Safepack (Packaging), Goldenfry (gravy and savoury food products), Swift Research (Market Research) and the Forensic Science Laboratory. The Forensic Science Laboratory closed in 2012, and demolition of the site began in May 2015.
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In the Philippines, ginisáng monggó (sautéed mung bean stew), also known as monggó guisado or balatong, is a savoury stew of whole mung beans with prawns or fish. It is traditionally served on Fridays of Lent, when the majority Roman Catholic Filipinos traditionally abstain from meat. Variants of ginisáng monggó may also be made with chicken or pork. Mung bean paste is also a common filling of pastries known as hopia (or bakpia) popular in Indonesia, the Philippines and further afield in Guyana (where it is known as ”black eye cake”).
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The Nuremberg Code has influenced medical experiment codes of practice around the world, as has the exposure of experiments that have since failed to follow it such as the notorious Tuskegee syphilis experiment. Critics of self- experimenters point to other less savoury motivations such as simple self- aggrandisement. Some scientists have resorted to self-experiment to avoid the "red tape" of seeking permission from the relevant ethics committee of their institution. Werner Forssmann was so determined to proceed with his self- experiment that he continued with it even after permission had been denied.
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Fruit pudding is a Scottish dish which is a mixture of wheat or oatmeal flour or breadcrumbs, beef suet, brown sugar, currants or sultanas, salt and cinnamon, formed into the shape of a large sausage. Normally cut into slices and fried, it is an optional feature of the traditional Scottish breakfast. Although served in this context as part of a savoury meal, its close relationship to clootie dumpling means it may also be served as a dessert. Many Scottish producers of sausage, sliced sausage, black pudding, white pudding and haggis also make fruit pudding.
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There are three rounds, the savoury cook-off, the sweet cook-off and the final showcase cook-off. Once two chefs have been selected by the panel they have 20 minutes to cook their dishes, however they only have 15 minutes during the Sweet Cook-off. This time is very intense and competitive banter between chefs is commonplace. Once the chefs have cooked their dishes they are presented to the seven gourmets who then vote again for their preferred dish (no poker chips are used for this vote).
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Savoury dumplings made from balls of dough are part of traditional British and Irish cuisine. Traditionally dumplings are made from twice the weight of self raising flour to suet, bound together by cold water to form a dough and seasoned with salt and pepper but can also be made using flour and butter. Balls of this dough are dropped into a bubbling pot of stew or soup, or into a casserole. They sit, partly submerged in the stew, and expand as they are half-boiled half-steamed for ten minutes or so.
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June Meyers Authentic Hungarian Heirloom Recipes Cookbook There are also savoury strudels incorporating spinach, cabbage, potato, pumpkin, and sauerkraut, and versions containing meat fillings like the Lungenstrudel or Fleischstrudel. Traditional strudel pastry differs from puff pastry in that it is very elastic. It is made from flour with a high gluten content, water, oil and salt, with no sugar added. The dough is worked vigorously, rested, and then rolled out and stretched by hand very thinly with the help of a clean linen tea towel or kitchen paper.
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With the introduction in the 17th century of service à la française, where all the dishes are laid out at once in very rigid symmetrical fashion, entremets began to change in meaning but were still mainly savoury. Along with this came elaborate silver and ceramic table displays as well as pièces montées. The entremets were placed between the other dishes within the main work of the meal. At about this time in the 17th century, smaller dishes began to be served by being placed outside the main work of symmetrically placed dishes.
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These were known as hors d'oeuvre. Hors d'oeuvres were originally served as a canapé of small toasted bread with a savoury topping before a meal. The first mention of the food item was by François Massialot in 1691, mentioned in his book: Le cuisinier roial et bourgeois (The Royal and Bourgeois Cook) and explained as "Certain dishes served in addition to those one might expect in the normal composition of the feast". In the French publication Les plaisirs de la table, Edouard Nignon stated that hors d'oeuvres originated in Asia.
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Coconut oil has a long history in Asia, particularly in tropical regions where the plant is abundant, where it has been used for cooking. It is the oil of choice in Sri Lankan cuisine, where it is used for sautéing and frying, in both savoury and sweet dishes. It also plays a prominent role in the cuisines of Thailand and Kerala. As an oil relatively recently introduced to Western countries, coconut oil is commonly used in baked goods, pastries, and sautés, having a nut-like quality with some sweetness.
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Putu mayam In Malaysia and Singapore, putu mayam and its relatives are commonly sold as street food from market stalls or carts, as well as being made at home, and are usually served cold. In Indonesia, putu mayam is called Putu mayang and is served with palm sugar mixed with coconut milk. This dish may be eaten for breakfast with a vegetable stew or aviyal, or a fish curry, etc. The same liking for serving the slightly sweet putu mayam, putu piring, or cendol with savoury dishes also occurs in Malaysia and Singapore.
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In the United States, cinnamon and sugar are often used to flavour cereals, bread-based dishes, such as toast, and fruits, especially apples; a cinnamon and sugar mixture (cinnamon sugar) is sold separately for such purposes. It is also used in Portuguese and Turkish cuisine for both sweet and savoury dishes. Cinnamon can also be used in pickling and Christmas drinks such as eggnog. Cinnamon powder has long been an important spice in enhancing the flavour of Persian cuisine, used in a variety of thick soups, drinks, and sweets.
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It is oven- baked in a deep dish but is not usually made with the shortcrust or puff pastry casing that is associated with most savoury pies (e.g. steak and kidney pie). In place of a pastry casing enclosing the pie, a topping of mashed potatoes (sometimes with cheese or vegetables such as onions and leeks added) is used to cover the fish during baking. The dish is sometimes referred to as "fisherman's pie" because the topping is similar to that of shepherd's pie, in that it uses mashed potatoes.
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The nut rage incident, also referred to as nutgate (, '), was an air rage incident that occurred on December 5, 2014, at John F. Kennedy International Airport in New York City. Korean Air vice president Heather Cho (Cho Hyun-ah), dissatisfied with the way a flight attendant served nuts on the plane, ordered the aircraft to return to the gate before takeoff. First-class passengers, including Cho, were given nuts bagged in their original packaging—in keeping with the airline's procedures. This was given to all first class passengers as a savoury snack.
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Xihu Longjing (), Longjing tea planted near the West Lake Hangzhou's local cuisine is often considered to be representative of Zhejiang provincial cuisine, which is claimed as one of China's eight fundamental cuisines. The locally accepted consensus among Hangzhou's natives defines dishes prepared in this style to be "fresh, tender, soft, and smooth, with a mellow fragrance." Generally, Hangzhou's cuisines tend to be sweeter rather than savoury. Owing to the fact that Hangzhou is located near the Yangtze river, where the climate is mild, the local people enjoy a light diet incorporating river fishes.
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Chireta is an Aragonese type of savoury pudding. It is a flavorful rustic dish typical to the counties of Ribagorza, Sobrarbe and Somontano de Barbastro, high up in the Spanish Pyrenees. In the Catalan counties of Alta Ribagorça and Pallars, formerly territories united to the historic County of Ribagorza in medieval Aragon, chireta is known as gireta, or girella, respectively. Being a mountain recipe, nothing goes to waste: once the choice cuts of a slaughtered sheep have been reserved, the intestines, tripe, neck meat, minced liver including heart and lungs, are all used.
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In 2002, Holness was part of a Canadian R&B; girl group called X-Quisite alongside Melanie Fiona and Nirvana Savoury. Signed to Warner Music (Canada), the group released their self-titled debut studio album X-Quisite in 2003. In 2004, during the Juno Awards, an equivalent of the Grammies, the band was nominated as one of five finalists for "R&B;/Soul Recording of the Year" for the album X-Quisite. The group had a number of singles from the album, notably "Bad Girl" and "No Regrets" The group disbanded in 2005.
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The oats were full of sand and salt water, but that didn't stop them from breaking out the frying pans and cooking oatcakes as their first meal in days. One settler wrote in his journal, "This I thought was the Sweetest morsel I ever Ate in my life though the Outside was burnt black and the middle was not half done". Oatcakes in Canada gradually moved from being a mainstay of the diet to being a part of afternoon tea. Sweet and savoury versions were developed, to be served with jam or cheese respectively.
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Recently applied glaze dripping off of doughnuts, on an open, moving drying rack A glaze in cooking is a coating of a glossy, often sweet, sometimes savoury, substance applied to food typically by dipping, dripping, or with a brush. Egg whites and basic icings are both used as glazes. They often incorporate butter, sugar, milk, and certain oils. For example, doughnut glaze is made from a simple mixture of powdered or confectioner's sugar and water that the doughnuts are dipped in, or some pastry doughs have a brushed on coating of egg whites.
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In March 2016, nasi lemak was mentioned as one of the 10 healthy international breakfast foods by TIME magazine. However, this opinion may be misleading as the writer might have been referring to the dish's "healthier" and smaller version, and comparing it to the larger American breakfast (fried bacon, eggs, pancakes/hash browns). A single, full size serving of nasi lemak with additional fried chicken, meat or fish, can be between 800 and well over 1,000 calories. The savoury coconut milk-infused rice also contains saturated fat, an ingredient connected to health problems, including diabetes.
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Prasmanan, an Indonesian style buffet. When attending the reception of an Indonesian traditional wedding party, office lunch-time meeting, a seminar or dinner gathering, one usually will find themselves queuing to Indonesian prasmanan; a long table filled with wide array of Indonesian dishes. A prasmanan is quite similar with rijsttafel but minus the ceremonial waiters and usually served fewer choices of dishes compared to its flamboyant colonial predecessor. It is an Indonesian buffet as it employs a long table with a wide range of dishes, both savoury and sweet, served on it.
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Temanggung. Kaasstengels (), Kastengel or kue keju is Dutch influenced- Indonesian cheese cookie in the form of sticks, commonly found in the Netherlands and Indonesia. The name describes its ingredients, shape and origin; kaas is the Dutch word for "cheese", while stengels means "sticks". Unlike most cookies, kaasstengels taste savoury and salty instead of sweet. In Indonesia, owed to its colonial links to the Netherlands, kaasstengels, together with nastar and putri salju are the popular kue kering ("dried kue", or cookie) during festive occasion, such as Natal (Christmas) and Lebaran (Eid al Fitr).
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The Royal Air Force developed a distinctive slang which has been documented in works such as Piece of Cake and the Dictionary of RAF slang. The following is a comprehensive selection of slang terms and common abbreviations used by British Armed Forces from before World War II until the present day; less common abbreviations are not included. Often common colloquial terms are used as well by airmen, as well as less savoury ones. In addition some terms have come into common parlance such as "I pranged the car last night".
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Dosa with chutney and sambar are traditionally served in banana leaf. Medhu Vadai is a popular snack in Tamil Nadu served with chutneys Masala Dosa as served in Tamil Nadu, India. Masala dosa was listed as one of the World's 50 most delicious foods compiled by CNN Go.com Veg Mini Meals in Tamil Nadu served with Sambar rice, Tamarind rice, Curd rice, Sweet Pongal, Chappathi with gravy and chips. Murukku, a crunchy savoury Homemade Tamil Nadu Fish Fry A typical Tamil meal consists of many spicy and non-spicy dishes.
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Symingtons began manufacturing the brand under license. The new line-up comprised twelve cup soups, five simmer soups designed to be cooked in a pot of water, four savoury rice lines, and four savory pasta and sauce packets. The new range were not sold in cans, but instead in packets and boxes. Later in 2011, the canned varieties also returned to supermarket shelves with refreshed labels and new lines. In 2012, Campbell announced plans to buy Bolthouse Farms, a maker of juices, salad dressings and baby carrots, for $1.55 billion.
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SAO biscuits are a savoury cracker biscuit that was launched in Australia in 1904 by Arnott's, the term SAO being trade marked in 1904.National Archives of Australia: Patent Office; A11708, Applications for Registration of Trade Marks, 1904, 3987, Application for Trade Mark titled SAO in respect of biscuits - by William Arnott Limited. The origin of the name "SAO" is unknown. A widely held belief is that the name is an acronym for "Salvation Army Officer", and was named for Arthur, one of the Arnott brothers, who was indeed an officer in the Salvation Army.
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Tauge goreng (Indonesian for "fried bean sprouts") is an Indonesian savoury vegetarian dish made of stir-fried tauge (bean sprouts) with slices of tofu, ketupat or lontong rice cake and yellow noodles, served in a spicy oncom-based sauce. Tauge goreng is a specialty of Jakarta and Bogor city, West Java, Indonesia. It is usually sold as street food using pikulan (carrying pole) or gerobak (cart) by street vendors. It is a popular street food in Indonesia, especially in Jakarta, and Greater Jakarta areas, including Bogor, Depok, Tangerang and Bekasi.
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This dish is a simple home cooking, and not sold as a street food in the country. In Indonesia, this kind of simpler fried beansprout (without lontong rice cake, noodle, oncom and tauco sauce) is usually mixed with diced tofu instead, and it is called gehu, which is abbreviation of taoge and tahu or tumis tahu taoge. It is also a popular simple home cooking, and not a street food. Another variant of stir fried beansprouts uses ikan asin (salted fish) or teri Medan (Medan's anchovy) to add savoury and salty flavour.
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The savarin mould is a large ring shaped mould, designed originally with an accompanying gâteau recipe in mind. It was created by the Julien brothers, Parisian pastry chefs who owned Julien Frères, a respected pastry shop in Paris in the mid 19th century. The name Savarin is given in honour of Jean Anthelme Brillat-Savarin, the famous French gourmet, who gave Auguste Julien the recipe for the rum syrup used in the original Savarin Gâteau. In modern times, however, the moulds are used for many preparations, sweet and savoury, including meat, seafood, and vegetable dishes, as well as cakes, breads, mousses and jellies.
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Cradock, grimacing and acting as if on the verge of gagging, told Troake that her menu was far too rich and she would "never in a million years" serve a seafood cocktail before a duck. She appeared not to be familiar with the term "bramble," and when told it meant a blackberry, was horrified that it would be paired with a savoury duck, remonstrated that a sauce like that should be brushed on flan. She derisively declared that the jam in it was "too English" and that the English had never had a cuisine, erroneously claimed that "Yorkshire pudding came from Burgundy".
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In Indonesia, coconut milk is used in various recipes ranging from savoury dishes – such as rendang, soto, gulai, mie celor, sayur lodeh, gudeg, and opor ayam – to sweet desserts – such as serabi, es cendol and es doger. Soto is ubiquitous in Indonesia and considered as one of Indonesia's national dishes. It is also used in coconut rice, a widespread Southeast Asian dish of rice cooked in coconut milk which include the nasi lemak of Malaysia and the nasi uduk of Indonesia. In the Philippines, the very diverse class of dishes cooked in coconut milk are collectively known as ginataan.
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String hoppers, which are made of rice flour and look like knitted vermicelli neatly laid out in circular pieces about in diameter, are frequently combined with tomato sothi (a soup) and curries for breakfast and dinner. Another common item is puttu, a granular, dry, but soft steamed rice powder cooked in a bamboo cylinder with the base wrapped in cloth so that the bamboo flute can be set upright over a clay pot of boiling water. This can be transformed into varieties such as ragi, spinach, and tapioca puttu. There are also sweet and savoury puttus.
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Rempeyek or peyek is a deep-fried savoury Javanese cracker made from flour (usually rice flour) with other ingredients, bound or coated by crispy flour batter. The most common type of rempeyek is peyek kacang ("peanut peyek"); however, other ingredients can be used instead, such as teri (dried anchovies), rebon (small shrimp), or ebi (dried shrimp). Today, rempeyek is commonly found in Indonesia and Malaysia, as well as in countries with considerable Indonesian migrant populations, such as The Netherlands and Suriname. Coconut milk, salt, and spices such as ground candlenut and coriander are often mixed within the flour batter.
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Hochzeitssuppe (literally: "wedding soup") is a clear German soup based on chicken broth, fortified with chicken meat, small meatballs (Fleischklößchen), asparagus heads, noodles and savoury egg custard garnish (Eierstich). Sometimes raisins are added as well. Hochzeitssuppe is eaten in Northern Germany and Southern Germany by the bride and groom and guests, traditionally after the wedding ceremony, and it is usually served as the starter on the menu at the wedding reception. It is also eaten in other regions of Germany, because the Brautsuppe ("bride's soup") served to all the guests used to be an element of every wedding.
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Vegan recipes also exist, with texturized soy protein (, ) being particularly popular. Savoury is generally eaten for lunch or dinner, accompanied of white rice and salad, and less often pulses (prominently the beans Brazilian cuisine is famous for). The exotic Brazilian pancake () is made from a mixture of coconut milk (, ) and (), a paste extracted from fermented cassava, most prominent in the cuisines of the Northern and Northeastern regions and relatively unknown elsewhere. The resulting product is significantly more watery, filling and strongly flavored than the unfermented , and care should be taken in rolling the pancakes if desired because it breaks very easily.
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In Indonesia, the fried dough is known as cakwe (). It is commonly chopped or thinly sliced and then eaten for breakfast with bubur ayam (chicken porridge) or eaten as snacks with dipping of local version of chilli vinaigrette or peanut / satay sauce. In Semarang, cakwe is usually sold as a street snack at kaki lima, at the same stalls that sell bolang- baling and untir-untir (Javanese names for fried donuts or ham chim peng and mahua, respectively). With savoury cakwe and sweet bolang-baling being soft and fluffy and untir-untir being crispy, they make a good snack mix.
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In Spices, Salt and Aromatics David writes about the background of the herbs and spices and condiments that came into use in British kitchens over the previous centuries, and sketches the history of their adoption from Asia and continental Europe. The Times Literary Supplement called this part of the book "as difficult to put down as a good thriller"."Savoury story", The Times Literary Supplement, 12 February 1971, p. 189 David follows a similar path in English Bread and Yeast Cookery; reviewing the book Hilary Spurling wrote that it contained "a history of virtually every development since Stone Age crops and querns".
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The smell evokes reactions from deep appreciation to intense disgust, and has been described variously as rotten onions, turpentine, and raw sewage. The persistence of its odour, which may linger for several days, has led to the fruit's banishment from certain hotels and public transportation in Southeast Asia. By contrast, the nineteenth-century British naturalist Alfred Russel Wallace described its flesh as "a rich custard highly flavoured with almonds". The flesh can be consumed at various stages of ripeness, and it is used to flavour a wide variety of savoury and sweet desserts in Southeast Asian cuisines.
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Eid-ul-Adha is the "Salty Eid" because a larger variety of dishes than those served during Eid-ul-Fitr are savoury, including beef or mutton depending on the animal slaughtered in the house. The presents offered to friends, relatives, and the poor of the society include the meat of the slaughtered animal. The fried liver of the animal is used as breakfast and different dishes include different varieties of kebabs (boneless meat that has been meshed and fried or roasted), haleem, Korma, and other varieties. Rice dishes, including different forms of Pulao and Biryani, are also very popular in South Asia.
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Strained yogurt is generally marketed in North America as "Greek yogurt" and in Britain as "Greek-style yoghurt",BBC:'Greek' yoghurt Chobani firm loses legal battle, 29 January 2014. In Britain the name "Greek" may only be applied to yogurt made in Greece though strained yogurt is also widely eaten in Levantine, Eastern Mediterranean, Middle Eastern, Central Asian and South Asian cuisines, where it is often used in cooking, as it curdles less readily when cooked. It is used in a variety of dishes, cooked and raw, savoury and sweet. Straining makes even non-fat varieties thicker, richer, and creamier than unstrained.
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Hortobágyi palacsinta is a savoury Hungarian Crêpe, filled with meat (usually veal). The meat is prepared as a stew; minced meat is fried with onions and spices like the pörkölt or the paprikás dish, using veal, veal with mushrooms, chicken, or Hungarian sausage.The crêpes are filled with the minced meat, tucking in the ends, and are baked in the oven with a paprika and tejföl (sour cream) sauce, then topped with fresh parsley. Popular serving option in Hungary is rolling the filled crêpes up, or folding them into half and rolling them up on the shorter side.
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Another kind is petis made from shrimp or tuna mixed with palm sugar. In Sidoarjo, East Java, terasi is made from the mixture of ingredients such as fish, small shrimp (udang), and vegetables. Terasi is an important ingredient in sambal Terasi, also many other Indonesian cuisine, such as sayur asem (fresh sour vegetable soup), lotek (also called gado-gado, Indonesian style salad in peanut sauce), karedok (similar to lotek, but the vegetables are served raw), and rujak (Indonesian style hot and spicy fruit salad). On the island of Lombok, Indonesia, a more savoury and sweet shrimp paste called lengkare is made.
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I fu mie or yi fu mein is an Indonesian crispy deep fried thick noodle dish, popular in Maritime Southeast Asia, served in a thick savoury sauce with pieces of meat or seafood and vegetables. The dishes are to be served hot while the noodles are still crisp until the noodles are softened by the sauce and are ready to be eaten. The dish is one of the most popular noodle dishes in Chinese Indonesian cuisine. The type of noodle being used in this dish is the thick yi mein noodle, hence the origin of its name.
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Siron is a traditional dish in Gümüşhane Many native tourists participate in these festivals - not only for entertainment's sake, but also to shop for regional delicacies. Pestil and köme are renowned desserts of Gümüşhane, made from mulberries, honey, hazel nuts, walnuts and milk. In addition to köme and pestil, rosehips, apples, and walnuts are notable local foods put to use in the many different desserts which are numbered among the regional specialities of Gümüşhane. Nor is the town's rich food culture restricted to sweetmeats : mantı, lemis, erişte, borani, kuymak, evelek, dolması and siron feature among the savoury dishes local to Gümüşhane.
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Packages of various dried shrimps in a Thai market Dried shrimp for sale near Bến Thành Market, Saigon Dried shrimp are used in Vietnamese cuisine, where they are called tôm khô, and are used in soups, congee, fried rice, or as a topping on stirfries (Mì Xào) or savoury snack items. They are also commonly eaten as snacks. The Malays living in Malaysia developed sambal udang kering, which uses dried shrimp. Dried shrimp is a staple ingredient in the cuisine of Malaysia, with it being a base to rempah, a spice paste that forms the body of many Malay curries.
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In Indonesia dried shrimp is called ebi, the name was derived from either Chinese Hokkian dialects "hebi" means "shrimp rice" or Japanese word "ebi" means "shrimp" (either fresh or dried). Ebi is important part of Indonesian cuisine as well as Palembang cuisine, it is used in various Indonesian stir fried vegetable dishes, such as stir fried white cabbages with ebi. In Palembang, ebi is boiled, ground and sautéed, to make savoury shrimp powder sprinkled upon pempek fried fish cake. Ebi also important ingredient to make shrimp broth and cooked in coconut milk to make Mie Celor.
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Estonian rustic porridge Mulgipuder made with potatoes, groats and meat is known as national dish of Estonia Latvian barley grit porridge with milk, potatoes and speck (bukstiņputra) Historically, porridge was a staple food in much of Northern Europe and Russia. It was often made from barley, though other grains and yellow peas could be used, depending on local conditions. It was primarily a savoury dish, with meats, root crops, vegetables and herbs added for flavor. Porridge could be cooked in a large metal kettle over hot coals or heated in a cheaper earthenware container by adding hot stones until boiling hot.
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Game pie as served in a cafe in Leith, Edinburgh, Scotland Many restaurants today serve game pies and there are many modern recipes, but they are usually quite different from the traditional cold game pie. Commonly they contain a savoury stew of commercially available meats such as rabbit and venison, quail and pheasant, but not birds such as pigeons, thrushes, starlings, blackbirds, and crows that were commonly used in the past. They are usually served hot, and may have no shell but only a pastry cover – or in restaurants only a puff-pastry lid added at the last minute.
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This has been achieved by investing in production facilities and meeting the needs of customers in overseas markets, from the UK to the US and from Japan to New Zealand. Buderim Ginger exports to over 17 countries. Over the last decade and more recently Buderim Ginger has expanded its business, become the world's leading processor and marketer of macadamias with both Australian and Hawaiian macadamia growing and processing commencing. In 2005, Buderim Ginger also became the owner of Buderim Baking Company which produces a range of savoury pastry products that are distributed to prominent national customers in the Australian retail market.
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A samosa () is a fried or baked pastry with a savoury filling, such as spiced potatoes, onions, peas, cheese, beef and other meats, or lentils. It may take different forms, including triangular, cone, or half-moon shapes, depending on the region. The Indian style, often accompanied by a chutney, is probably the most widely known of a broad family of recipes from Africa to China, which have origins in medieval times or earlier. Samosas are a popular entrée, appetizer, or snack in the local cuisines of South Asia, Western Asia, Southeast Asia, the Mediterranean, and Africa.
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Cod with cream (bacalhau com natas) Bacalhau com natas (literally "cod with cream") is a popular way of cooking salted cod (bacalhau) in Portugal. It is an oven-baked dish consisting of layers of bacalhau, onion, diced fried potato and cream, commonly spiced with nutmeg and white pepper. Use of dairy such as cream or cheese is not common in traditional Portuguese savoury dishes, however the popularity of this dish—in households and restaurants—make it a classic. The origin of this dish is unclear, but a similar one using cod and cream was invented by chef João Ribeiro in the 1930s.
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In the United States and Canada, lunch is usually a moderately sized meal generally eaten around noontime. During the work week, North Americans generally eat a quick lunch that often includes some type of sandwich, soup, or leftovers from the previous night's dinner (e.g., rice or pasta). Children often bring packed lunches to school, which might consist of a sandwich such as bologna (or other cold cut) and cheese, tuna, chicken, or peanut butter and jelly, as well as in Canada, savoury pie, as well as some fruit, chips, dessert and a drink such as juice, milk, or water.
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Calamansi juice from the Philippines In Filipino cuisines, the juice is used to marinate and season fish, fowl and pork. It is also used as an ingredient in dishes like sinigang (a sour meat or seafood broth) and kinilaw (raw fish marinated in vinegar and/or citrus juices). It is very commonly used as a condiment in dishes like pancit or lugaw, or in the basic sawsawan (dip) of calamansi juice and soy sauce/fish sauce used for fish, spring rolls, dumplings and various savoury dishes. It is also used in various beverages, notably as calamansi juice, a Filipino drink similar to lemonade.
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This region is the most suitable to taste empanadas, particularly those stuffed with meat and offering different types of tempting varieties such as the meat empanada, salteña also filled with potatoes, or the empanada tucumana, which is stuffed with matambre and cut with a knife, or empanadas made with cheese. Empanadas are individual sized and closed savoury pastries which may be fried or baked in the oven and are generally eaten with the hands. Stews such as locro, carbonada, pollo al disco, and cazuelas (casseroles) are also typical dishes characterizing this region, which also include pumpkin or potato pudding stuffed with meat.
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They each serve Italian cuisine but in different ways, with Lusso refining Italian comfort food, while Grace Park includes some of her twists on childhood favourites, including a savoury Eton mess with pancetta, bacon and truffle oil served alongside the meringue components. This restaurant was opened after she recovered from cancer, and so it inspired her to work predominantly with organic ingredients, which was not common in the Philippines at the time. The menu also includes some elements of Filipino cuisine. Alta is her most recent restaurant, located within the Ascott Hotel at Bonifacio Global City in Taguig.
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A Jamaican patty is a pastry that contains various fillings and spices baked inside a flaky shell, often tinted golden yellow with an egg yolk mixture or turmeric. It is made like a turnover, but is more savoury and filled with meat. As its name suggests, it is commonly found in Jamaica, and is also eaten in other areas of the Caribbean, such as the Caribbean coast of Nicaragua and Costa Rica. It is traditionally filled with seasoned ground beef, but fillings can include chicken, pork, lamb, vegetables, shrimp, lobster, fish, soy, ackee, mixed vegetables or cheese.
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" The event that cemented Heston's interest in this area was his creation of a crab ice cream to accompany a crab risotto. "People had difficulty accepting Crab Ice Cream, yet if it was renamed "Frozen Crab Bisque", people found it more acceptable and less sweet. p. 71 The phenomenon was subsequently researched by Martin Yeomans and Lucy Chambers of the University of Sussex, who served test subjects a version of Blumenthal's ice cream flavoured with smoked salmon, but told one group they would be tasting ice cream and the other that they would be tasting a frozen savoury mousse.
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Chaat or chat (ISO: ; Hindi: चाट; Urdu: چاٹ; Punjabi: ਚਾਟ;Odia: ଚାଟ୍; Bengali: চাট) is a savoury snack that originated in India, typically served as an hors d'oeuvre at roadside tracks from stalls or food carts across the Indian subcontinent in India, Pakistan, Nepal, and Bangladesh. With its origins in Uttar Pradesh, India, chaat has become immensely popular in the rest of the Indian subcontinent. The word derives from Hindi cāṭ चाट (tasting, a delicacy), from cāṭnā चाटना (to lick, as in licking ones fingers while eating), from Prakrit caṭṭei चट्टेइ (to devour with relish, eat noisily).Oxford English Dictionary. Chaat. Mar.
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Many of Walkers brands were formerly branded under the Smiths Crisps name. This comes from the time when Walkers, Smiths and Tudor Crisps were the three main brands of Nabisco's UK snack division, with Tudor being marketed mainly in the north of England and Walkers in the south. After the takeover by PepsiCo, the Tudor name was dropped, and the Smiths brand has become secondary to Walkers. The only products retaining the Smiths brand are Salt & Vinegar and Ready Salted Chipsticks, Frazzles and the "Savoury Selection", which includes Bacon Flavour Fries, Scampi Flavour Fries and Cheese Flavoured Moments.
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Soft chhurpi is consumed in a variety of ways, including cooking with green vegetables as savoury dishes, as a filling for momos, grinding with tomatoes and chillies for chutney, and as a soup. In the mountainous regions of Nepal, Darjeeling hills, Sikkim, Bhutan, and Tibet, chhurpi is consumed as a substitute for vegetables because it is an excellent source of protein. Hard chhurpi is usually consumed by keeping it in the mouth to moisten it, letting parts of it become soft, and then chewing it like a gum. In this manner, one block of chhurpi can last up to two hours.
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Unlike the rich and spicy taste, infused with coconut milk and curry of Minangkabau cuisine, the Sundanese cuisine displays the simple and clear taste; ranged from savoury salty, fresh sourness, mild sweetness, to hot and spicy. Sambal terasi is the most important and the most common condiment in Sundanese cuisine, and eaten together with lalab or fried tofu and tempeh. Sayur Asem vegetable tamarind soup is probably the most popular vegetable soup dish in Sundanese cuisine. Another popular soup is Soto Bandung, a soup of beef and daikon radish, and mie kocok noodle soup with beef meat and kikil.
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Túrós csusza is a traditional Hungarian savoury curd cheese noodle dish made with small home-made noodles or pasta. Traditionally, noodles used for this dish are home-made with flour and eggs, mixed into a dough, and torn by hand into uneven fingernail-sized pieces that are then boiled in water. Spaghetti, fusilli or large egg macaroni bows can also be used instead of the home-made noodles. The noodles are cooked in salt water and drained, mixed with butter, crumbled cheese (traditionally made from cow or sheep milk), chopped, fried, crispy bacon, topped with thick Hungarian sour cream (tejföl) and lightly salted.
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Traditional Käsespätzle served in a panThe influence of the Alemannic cuisine of neighbouring countries works more on Vorarlberg cuisine than Austrian cuisine. Cheese and other dairy products play a major role in traditional Vorarlberg meals. Typical dishes from the Vorarlberg region are: Käsespätzle or Käsknöpfle (noodles of flour and eggs with cheese and onion), Riebel (dish of corn and wheat semolina, served spicy or sweet), Flädlesuppe (broth with savoury pancake strips), Grumpara mit Käs (peel pastry with cheese), Öpfelküachle (apples baked in pancake dough, topped with sugar and cinnamon). Mostbröckle (pickled and smoked sausage), originally from Switzerland, is also a very popular product.
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Many of these have their own distinctive call, tune, or noise to announce their presence. For example, bakso sellers will hit the side of a soup bowl using a spoon, whereas nasi goreng sellers announce themselves by hitting their wok. Bakso (meatball) seller in Bandung In most cities, it is common to see Chinese dishes such as bakpao (steamed buns with sweet and savoury fillings), bakmie (noodles), and bakso (meatballs) sold by street vendors and restaurants, often adapted to become Indonesian-Chinese cuisine. One common adaptation is that pork is rarely used since the majority of Indonesians are Muslims.
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Gibanica (, ) is a traditional pastry dish popular all over the Balkans. It is usually made with cottage cheese and eggs. Recipes can range from sweet to savoury, and from simple to festive and elaborate multi-layered cakes. A derivative of the South Slavic verb gibati/гибати meaning "to fold; sway, swing, rock", the pastry was mentioned in Serbian linguist Vuk Stefanović Karadžić's Serbian Dictionary in (1818) and by a Slovenian priest Jožef Kosič in 1828, where it was described as a special Slovenian cake which is "a must at wedding festivities and is also served to workers after finishing a big project".
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The last part is kept and on the tenth day is cooked. Many ingredients can be added to Herman before the procedure of cooking the Herman cake. These ingredients can include eggs, cinnamon, apples, chocolate, and cherries to make Herman sweet or olives and sun-dried tomatoes for a savoury taste. The German magazine Stern noted the resurgence in popularity of 'Hermann Teig' in Germany in the early 2000s - including the publication of a book by Dr. Oetker titled "Backen mit Hermann und Siegfried" - and commented on the similarity to another food trend: Kombucha, a fermented sweetened tea.
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Faggots are also known as "ducks" in Yorkshire, Lincolnshire, and Lancashire, often as "savoury ducks". The first use of the term in print was in the Manchester Courier and Lancashire General Advertiser of Saturday 3 June 1843, a news report of a gluttonous man who ate twelve of them. The first use of the term in print, as cited in the Oxford English Dictionary, dates from 1851, in a piece by Henry Mayhew in which he describes a dish identical to the modern product with chopped liver and lights in an outer wrapper of caul. This was in London.
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Then the slices of tofu, yellow noodles, and slices of ketupat or lontong rice cake are added, stir fried, mixed and heated together. Then the savoury and spicy oncom-based sauce is poured upon the cooked ingredients. The oncom-based sauce is made by stir-friying ground oncom in small amount of vegetable oil with spices, including ground galangal, salam leaf (Indonesian bayleaf), slices of tomato, scallion, garlic chives, tauco (fermented soybean paste), kecap manis (sweet soy sauce), key lime juice, and salt. Oncom is bright orange-colored fermented crushed beans similar to tempeh, but made from different fungi.
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Adhirasam () or Kajjaya in Kannada or Ariselu in Telugu or Anarsa in Marathi or arisa pitha in Odia is a type of Indian sweet from Tamil cuisine, Kannada cuisine, Telugu cuisine and Marathi cuisine and Odia cusine. The doughnut-like pastry has a long history of popularity in Kannada, Telugu, Maharashtra, Orissa and Tamil civilization. They are similar in shape to vadai, but are not savoury and are eaten as a dessert. Adhirasam is a popular as an offering to the relatives during Deepavali festival, both at home and in temples in Tamil Nadu and Karnataka.
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In Indonesian cuisine, nutmeg is used in various dishes, mainly in many spicy soups, such as some variant of soto, konro, oxtail soup, sup iga (ribs soup), bakso and sup kambing. It is also used in gravy for meat dishes, such as semur beef stew, ribs with tomato, and European derived dishes such as bistik (beef steak), rolade (minced meat roll) and bistik lidah (beef tongue steak). In Indian cuisine, nutmeg is used in many sweet, as well as savoury, dishes. In Kerala Malabar region, grated nutmeg is used in meat preparations and also sparingly added to desserts for the flavour.
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There are also savoury dishes for breakfast. An example is "le petit déjeuner gaulois" or "petit déjeuner fermier" with the famous long narrow bread slices with soft white cheese topped or boiled ham, called mouillettes, which is dipped in a soft-boiled egg and some fruit juice and hot drink. Another variation called "le petit déjeuner chasseur", meant to be very hearty, is served with pâté and other charcuterie products. A more classy version is called "le petit déjeuner du voyageur", where delicatessens serve gizzard, bacon, salmon, omelet, or croque-monsieur, with or without soft- boiled egg and always with the traditional coffee/tea/chocolate along fruits or fruit juice.
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Chickpeas and parsley are also staples of the Lebanese diet. Well-known savoury dishes include baba ghanouj, a dip made of char-grilled eggplant; falafel, small deep-fried patties made of highly spiced ground chickpeas, fava beans, or a combination of the two; and shawarma, a sandwich with marinated meat skewered and cooked on large rods. An important component of many Lebanese meals is hummus, a dip or spread made of blended chickpeas, sesame tahini, lemon juice, and garlic, typically eaten with flatbread. A well known dessert is baklava, which is made of layered filo (thinly rolled pastry) filled with nuts and steeped in date syrup or honey.
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For example, most cooking techniques are aimed at long-term preservation of food. There is a large practice of salting and drying meat so that it will last, and there is a preference for sour milk, as it is easier to save in a nomadic lifestyle. In recent years, there has been an influx of young westernised Kazakh chefs into the heart of Nur-Sultan, including the now famous Rania Ahmed who spent her early years training in West London’s Michelin Star restaurants. This has resulted in a new breed of cuisine which blends traditional savoury Kazakh dishes with European fast food, such as betinjantabs, proving very popular with younger generations.
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In North America, a leavening agent is used (typically baking powder) creating a thick fluffy pancake. A crêpe is a thin Breton pancake of French origin cooked on one or both sides in a special pan or crepe maker to achieve a lacelike network of fine bubbles. A well-known variation originating from southeast Europe is a palačinke, a thin moist pancake fried on both sides and filled with jam, cream cheese, chocolate, or ground walnuts, but many other fillings—sweet or savoury—can also be used. When potato is used as a major portion of the batter, the result is a potato pancake.
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"Coca de Sant Joan", sweet coca with candied fruits and pine nuts, typical of Catalan summer solstice celebration "Coca de crema", coca with Catalan cream, an example of sweet coca "Coca de mullador", a valencian variety of coca with samfaina, a dish similar to ratatouille, an example of the savoury coca The coca (, ) is a pastry typically made and consumed in Catalonia,Eliana Thibaut i Comalada, Les Coques Catalanes, Proa, Barcelona 1995.Coca de recapte the Aragonese Strip,Coca d'albercoc most of Valencia, the Balearic Islands, AndorraCoca massegada and in French Catalonia. All around the Mediterranean there are similar typical dishes.Source: Eliana Thibaut i Comalada, Les Coques Catalanes, Proa, Barcelona 1995.
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The type of laksa is based upon the soup base employed in its recipe; either rich and savoury coconut milk, fresh and sour asam (tamarind, gelugur or kokum), or the combination of the two. There are five basic types of laksa: penang laksa, laksam,curry laksa,asam laksa and other variant that can be identified as either curry or asam laksa. Curry laksa is a currycoconut milk soup with noodles, while asam laksa is a sour, most often tamarind-based, soup with noodles. laksam on the other hand has a unique type of noodle served with thick fish soup and a hard boiled egg.
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Kuih (Indonesian: kue; derived from the Hokkien and Teochew kueh or 粿) are bite-sized snack or dessert foods commonly found in Southeast Asia. It is a fairly broad term which may include items that would be called cakes, cookies, dumplings, pudding, biscuits, or pastries in English and are usually made from rice or glutinous rice. The term kuih is widely used in Malaysia, Brunei, and Singapore, and kueh or kue is used in Indonesia, to refer to sweet or savoury desserts. Though called by other names, one is likely to find various similar versions of kuih in neighbouring countries, such as Vietnam, Thailand, and Myanmar.
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This traditional Sammarinese cake is made from thin layers of wafer held together by a hazelnut paste and covered in dark chocolate fondant. The name of the cake derives from the three towers of Monte Titano (Guaita, Cesta and Montale) which are depicted on the flag of the microstate. In terms of savoury dishes, the Sammarinesi are known for their traditional northeastern Apennine fare of roast rabbit with fennel, piadina (a chickpea flour flatbread) 348x348px and ‘nidi di rondine’ (a handmade pasta with a name meaning ‘swallow’s nests’). The region upholds a tradition of manufacturing cheese, a major facet of northern Italian cuisine adopted from its neighbours.
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The modern version of the soft spreadable bryndza is believed to have been developed by entrepreneurs from Stará Turá (Western Slovakia) toward the end of the 18th century who founded bryndza manufactures in mountainous regions of Central and Northern Slovakia where sheep cheese production had deep roots in the local cheese manufacturing tradition, and traded with it, popularizing bryndza all around the Austrian Habsburg Monarchy. In Austria, it was called Liptauer, after the northern Slovak Liptov region. The Viennese speciality Liptauer, a savoury cheese-based spread, has replaced bryndza with common cows' milk cottage cheese because the original Slovak bryndza disappeared from Austrian market after the disintegration of Austro-Hungarian monarchy.
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The modern lángos, despite its name, is not prepared near an open flame but rather by deep-fat frying, and among Hungarian foods it is instead the pogácsa which preserves the connection, both etymological and culinary, to the ancient panis focacius. Lalanga was present both in the Byzantine and Ottoman cuisines; whilst in the former it was only eaten as a sweet, in Ottoman Turkey it was eaten both as a sweet dish with honey or as a savoury, with cheese. Lalanga continues to exist in the Turkish cuisine, as well as in the Greek Cuisine (mostly in Peloponnese) as Lalagia (In Greek Λαλάγγια).
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Amplang on a plate In Indonesia, amplang is traditionally associated with Samarinda, the capital city of East Kalimantan, since the amplang cracker home industry has thrived in the city since the 1970s. Traditionally amplang was made from ikan pipih or ikan belida (Notopterus chitala), however since this freshwater fish has become scarce, amplang makers replaced them with ikan tenggiri (wahoo) or gabus (snakehead). From Samarinda, the popularity of this savoury fish cracker spread to other cities in the Borneo island, such as Balikpapan, Banjarmasin, Pontianak, and even to neighbouring Sabah in Malaysia. Amplang is often sought as oleh-oleh (foodstuff gift or souvenir) by those who visited East Kalimantan.
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By that time Satellite had already started serving Canadian Chinese food and Panopoulos thought people would like a similar sweet and savoury flavours together so he took a can of pineapple and tossed the fruit onto a pizza. Pizza in the southwestern Ontario city of Windsor is identified by its use of shredded pepperoni and mozzarella cheese from the local Galati Cheese Company. Although fresh mushrooms are the norm for most pizza makers in the city, the style was originally known for using canned mushrooms. The distinct qualities of Windsor-area pizza are believed to have originated with the now-closed Volcano Pizza in Windsor's downtown core.
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Savoury sauces like Moroccan harissa, lobster sauce, and red-wine veal jus have been used to complement artisanal cheeses and rich ingredients. Chains such as Smoke's Poutinerie, New York Fries, McDonald's, Wendy's, A&W;, KFC, Burger King, Harvey's, Mary Brown's, Arby's, and Wahlburgers restaurants also sell versions of poutine in Quebec and the rest of Canada (although not always country-wide). Tim Hortons began selling poutine in 2018. Fast-food combination meals in Canada often have the options to have french fries "poutinized" by adding cheese curds (or shredded cheese in the Prairies and Western Canada) and gravy, or substituting a poutine for a fries side.
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After Northampton had persuaded the king to have Overbury thrown in the Tower of London on trumped up charges, it was now Frances Howard's wish that he be murdered. Although a widow and outwardly respectable, Mrs Turner was in fact an independent businesswoman who ran her own "houses of ill-repute" at Paternoster Row and Hammersmith, where couples could indulge themselves together in secrecy. She was also running a lucrative monopoly in the supply of a saffron based starch which provided the yellow colouring to collars and ruffs which was then in vogue. Mrs Turner was therefore well connected with both the court and the less savoury sections of London society.
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In Pakistan, samosas of Karachi are famous for their spicy flavour, whereas samosas from Faisalabad are noted for being unusually large. Another distinct variety of samosa, available in Karachi, is called kaghazi samosa (; "paper samosa" in English) due to its thin and crispy covering, which resembles a wonton or spring roll wrapper. Another variant, popular in Punjab, consists of samosas with side dishes of mashed spiced chickpeas, onions, and coriander leaf salad, as well as various chutneys to top the samosas. The samosas are a fried or baked pastry with a savoury filling, such as spiced potatoes, onions, peas, lentils, and minced meat (lamb, beef or chicken).
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Doubanjiang (; pinyin: dòubànjiàng; IPA: ); or douban, toban-djan, broad bean chili sauce, fermented chili bean paste) is a hot and savoury Chinese bean paste made from fermented broad beans, chili peppers, soybeans, salt and flour. Doubanjiang is characteristically used in Sichuan cuisine, and has been called "the soul of Sichuan cuisine." Sichuan dishes such as mapo tofu, huoguo (Sichuan hotpot), the Yuxiang flavour profile, and Shuizhu all use doubanjiang as a key ingredient. Other regions have their own versions: in regions such as Guangdong or Taiwan, the Sichuan doubanjiang is called la-doubanjiang (, "la" (辣) meaning 'hot' or 'spicy') to distinguish it from local non-spicy versions.
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While signature desserts named after French women will be featured, the cafe's menu includes simple, savoury food main course dishes. When she opened her Mumbai business in 2010, she had a staff of only two. By October 2014, she had as many as 42. Her ambition is to open establishments throughout India. She has been featured in national dailies and is a regular in fashion and lifestyle glossies not just for her abilities in the kitchen, but also as a dynamic businesswoman and inspiration to women - she was selected by Forbes India for their ‘30 Under 30’ achievers list for 2014 and the Forbes 30 under 30 Asia list.
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Editorial research reports 1984 (Vol. I). Washington, DC: CQ Press. Typically, these franchises stick to the traditional French method of making crêpes but they have also put their own spin on the crêpe with new types such as the hamburger and pizza crêpe. In Mexico, crêpes are known as crepas, and were introduced during the 19th century by the FrenchFernández-del-Villar, Miguel Angel and Ruiz-Naufal, Víctor M., Mesa Mexicana (1993), Fundación Cultural Bancomer, and are typically served either as a sweet dessert when filled with cajeta (similar to dulce de leche), or as a savoury dish when filled with Huitlacoche (corn smut), which is considered a delicacy.
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There are many variations on Madras curry and cooking in India is more a domestic practice than a cuisine governed by the conventions of chefs, restaurants, or texts. This curry can be vegetarian or made with meat. Availability of local or locally available ingredients is central to regional Indian foods. The end result of the signatures of Madras curries can be achieved through different means; the result often being that of: red colour; toasty spices; the sour- sweet fruitiness of tamarind; a slight liquorice flavour of anise; ginger; a range of other spices (sweet and savoury and earthy) and the flavours of salt, sweet and sour.
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The English Rogue (1665) solved some of his financial problems. Its tales of drastic adventures were based on the model of Spanish rogue stories (such as Lazarillo de Tormes 1554), which were fashionable due to the contemporary publication of Scarron's Roman Comique (or Comical Romance, so the English title which established the genre), and savoury with the events Head could claim to have based on his personal experience. The censor, so Winstanley reported, rejected the manuscript as "too much smutty". The softened book edition sold brilliantly and created a complex publishing history: the first edition published by Henry Marsh sold out within the year.
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In the West Country, cream teas are a speciality: scones, clotted cream and jam accompany the drink. Afternoon tea, in contemporary British usage, usually indicates a special occasion, perhaps in a hotel dining room, with savoury snacks (tea sandwiches) as well as small sweet pastries. Queen Victoria was known to enjoy sponge cake with her afternoon tea – after the invention of baking powder by Alfred Bird in 1843 which allowed the sponge to rise higher in cakes, a patriotic cake, Victoria sponge, was created, named after the Queen. A social event to enjoy tea together, usually in a private home, is a tea party.
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Dropped dumplings simmering for chicken and dumplings, an American comfort food American dumplings may be of the filled pastry type (which are usually baked), or they may be little pieces of dough added to a savoury or sweet dish, in which case they are usually boiled. Baked sweet dumplings are a popular dessert in American cuisine. They are made by wrapping fruit, frequently a whole tart apple, in pastry, then baking until the pastry is browned and the filling is tender. While baking, the dumplings may be surrounded by, and even basted in, a sweet sauce, typically containing brown sugar, butter, and cinnamon or other spices.
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The marketplaceBasankusu Market is a place for buying and selling locally grown foods and also foodstuffs from further afield, which have come up the river from centres of import, such as Kinshasa. Bananas, palm nuts, onions, cassava, and cassava leaves are sold — as well as some seasonal extras such as the savoury African plum (safu) and caterpillars (mbinzo)Imbrasia ertli, Congo Edible Caterpillars in Bas Congo - Paul Latham (similar to the Mopane worms of Zimbabwe). Bread, produced in cottage bakeries, is available, as is locally grown and imported rice, although neither of these products is comparable to cassava in popularity. Meat often comes from hunting.
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Baked croissants Uncooked croissant dough can also be wrapped around any praline, almond paste, or chocolate before it is baked (in the last case, it becomes like pain au chocolat, which has a different, non-crescent, shape), or sliced to include sweet or savoury fillings. It may be flavoured with dried fruit such as sultanas or raisins, or other fruits such as apples. In France and Spain, croissants are generally sold without filling and eaten without added butter, but sometimes with almond filling. In the United States, sweet fillings or toppings are sometimes used, and warm croissants may be filled with ham and cheese, or feta cheese and spinach.
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Logan Teleflex (former Fabricom Airport Systems, and owned by Daifuku) makes luggage sorting systems near the B1237/A1033 junction in north Hull. KCOM Group (former Kingston Communications) is an iconic telecommunications company based next to Hull City Hall. Seven Seas, owned by Merck Group, made cod liver oil and multivitamins (Haliborange) on the A1033 in Marfleet until 2015; next door is Willerby Holiday Homes, the UK's largest manufacturer of holiday homes; nearby, Paneltex is a group of engineering companies for vehicle bodies, on the Kingston International Park on the A1033, opposite Saltend; next door is Atlas Leisure Homes (in Preston). Humdinger (owned by Zetar) on the A1033 makes branded savoury snacks.
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The cereals grown in Nepal, their choice, times, and regions of planting, correspond strongly to the timing of Nepal's monsoons, and the variations in altitude. Rice and wheat are mostly cultivated in the terai plains and well- irrigated valleys, and maize, millet, barley and buckwheat in the lesser fertile and drier hills. The foundation of a typical Nepali meal is a cereal cooked in plain fashion, and complemented with flavourful savoury dishes. The latter includes lentils, pulses and vegetables spiced commonly with ginger and garlic, but also more discerningly with a combination of spices that may include coriander, cumin, turmeric, cinnamon, cardamon, jimbu and others as informed by culinary conventions.
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Clive left India for the last time in February 1767. In 1768, he lived for a time at the Chateau de Larzac in Pézenas in the Hérault département of the Languedoc-Roussillon region in southern France. Local tradition says that he was responsible for introducing the local pastry makers of Pézenas to a sweet pastry, le petit pâté de Pézenas, the size and shape of a large cotton reel with a sweet centre, and that he (or, more likely, his chef) had brought the recipe from India as a refined version of the savoury keema naan.Domaine de Larzac , coolvines.com, accessed 30 January 2012 Pézenas is now known for these delicacies.
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The Kap He Chom Khrueang Khao Wan () is a Thai poem in the form of kap he ruea (royal barge procession song), written by King Rama II in 1800, when he was Prince Itsarasunthon. It consists of four segments, the first three of which contain praises of several savoury dishes, fruits, and desserts, while the fourth mentions annual festivities. The style of the first three sections is that of the nirat, a travel lament in which the poet makes allusions to his love and pain of parting. The poem is probably Rama II's expression of love for Princess Bunrot, his lover at the time, alluded to through the food items.
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Gloucester is a traditional, semi-hard cheese which has been made in Gloucestershire, England, since the 16th century, at one time made only with the milk of the once nearly extinct Gloucester cattle. There are two types of Gloucester cheese: Single and Double; both are traditionally made from milk from Gloucestershire breed cows farmed within the English county of Gloucestershire. Both types have a natural rind (outer layer) and a hard texture, but Single Gloucester is more crumbly, lighter in texture and lower in fat. Double Gloucester is allowed to age for longer periods than Single, and it has a stronger and more savoury flavour.
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Tahu campur, literally meaning "mixed tofu" in Javanese language and broader Indonesian language, is an East Javanese tofu dish. The dish consists of sliced tahu goreng (fried tofu), lontong (rice cakes), lentho (fried black- eyed pea patty) or sometimes replaced by perkedel (potato or cassava patty cakes), fresh bean sprouts, fresh lettuce, yellow noodles, and krupuk crackers, served in savoury beef stew, garnished with fried onions, and sambal chili sauce. The beef stew soup is seasoned with spices and petis, a type of shrimp paste commonly used in East Javanese cuisine. The dish is associated with Surabaya metropolitan area (Gerbangkertosusila), which includes Surabaya, Lamongan, Gresik, and Sidoarjo.
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Boon Chan of The Straits Times rated The Fortune Handbook a 2 out of 5 stars, stating that although important holiday themes such as "prosperity, the importance of family and bak kwa" are present, "the end result is far from savoury" as "(Sng's) characters laugh more than the audience - hearing laughter on the screen is not the same thing as watching a funny film". John Li of MovieXclusive.com rated the film a 2.5 out of 5 stars, citing the "countless mentions of brands or appearances of products" and that "viewers may not find all gags funny and end up wondering why the characters are laughing a lot more than the audiences".
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Kue talam is an Indonesian kue or traditional steamed snack made of a rice flour, coconut milk and other ingredients in a mold pan called talam which means "tray" in Indonesian. The cake mold used to create kue talam are either larger rectangular aluminium tray or smaller singular cups made from ceramics, aluminium, melamine or plastic. Kue talam and its variations are commonly found in various Indonesian regional cuisine traditions; from Betawi, Minang, Malay, Batak, to Sundanese and Javanese. Kue talam usually has two layers; the top one is white made from savoury creamy coconut milk, while the bottom one is coloured according to each variant's recipe.
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Selection of tropical fruits sold in Bali. Indonesian markets abound with many types of tropical fruit. These are an important part of the Indonesian diet, either eaten freshly, or made into juices (such as jus alpukat), desserts (such as es buah and es teler), processed in savoury and spicy dishes like rujak, fried like pisang goreng (fried banana), cooked into cakes (such as kue pisang or bika ambon), sweetened and preserved such as sale pisang and manisan buah, or processed into kripik (crispy chips) as snacks like jackfruit or banana chips. Fruit rujak, consists of slices of unripe mango, jambu air, kedondong, jicama, papaya and pineapple.
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Cheezels, a brand name created for APT snack company in 1970 by Masius account exec Ken Farrington, are a type of ring-like, corn-based, cheese-flavoured Australian snack food distributed by Laura Matte (which since 2016 has been owned by Universal Robina Corporation, and previously since 2008 by The Real McCoy Snackfood Company). In Malaysia, Cheezels were originally produced by Danone and later Kraft Foods, and are currently owned by Mondelēz International, together with Twisties. In New Zealand, Cheezels are owned by Bluebird Foods Ltd and PepsiCo subsidiaries. Made from corn and rice, they are a crisp puffy ring with a strong, savoury cheddar cheese flavour and aroma.
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Bacon ice cream has received a mixed reception; as a combination of sweet and savoury flavours, it was designed to be controversial. In 2004, rival chef Nico Ladenis thought the Michelin system was doing a "great disservice to the industry" by hailing Blumenthal as a genius for egg-and-bacon ice-cream, saying that originality alone should not merit a Michelin star. Blumenthal pointed out that Ladenis had never tried the aforementioned ice cream. Trevor White has suggested that Blumenthal had latched onto a culture where diners cannot get enough of the new and are spoiled by choice, comparing the food to a "freak show".
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These dishes, which can number from five to about twenty per course, include soup, large pieces of meat or fish served whole, poultry, vegetables, seasonal game, sauces and condiments, cakes, etc. When the first course is finished, the table is cleared and the second course brought in, with just as many dishes, sweet as well as savoury. Finally, after the second course, comes dessert, including pastries, fruit in season, dried fruits, nuts, ices, and dessert wines. Such a large number of dishes – and the wealthier the home the more of them there are – requires the housekeeping to be of a very high standard, and costs a considerable amount of money.
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The sauce (or more precisely syrup) to accompany serabi also varies, from traditional sweet kinca (golden colored coconut sugar syrup) sometimes creamed with coconut milk, to modern recipe using chocolate, strawberry, or durian syrup, and mayonnaise or cream cheese for savoury western twist. Both the cities of Bandung and Solo are famous for their versions of serabi. Bandung surabi is drier and firmer with a pancake- like consistency, and today is well known for the rich variant of toppings, most are recently developed fusion recipes. The serabi from Solo, however, is more traditional with a little bit half-cooked with thin, crispy crust and watery center with rich coconut milk taste.
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In September 2004 the Jacob's brand was sold by Danone to British-based United Biscuits, who restored some of the traditional elements of the Club biscuit, including the two-layer packaging, with an inner foil wrapper and an outer paper wrapper. At present they have not returned to the double-biscuit structure of the bar itself. The Irish part of the company was sold to Fruitfield Foods, to form Jacob Fruitfield Food Group, which has led to legal battles over the use of the Jacob's brand name. From 2013 United Biscuits rebranded the product as McVities Club, using the Jacob's brand for savoury biscuits and McVities for sweet products.
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" He wrote that high tea in the United Kingdom consisted of a variety of savoury and sweet dishes, but "no tea would be considered a good one if it did not include at least one kind of cake.” Orwell also added a recipe for marmalade, a popular British spread on bread. However, the British Council declined to publish the essay on the grounds that it was too problematic to write about food at the time of strict rationing in the UK. In 2019, the essay was discovered in the British Council's archives along with the rejection letter. The British Council issued an official apology to Orwell over the rejection of the commissioned essay.
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Nordic pancakes Nordic pancakes are similar to the French-style crêpes. In some Nordic countries, they are served with jam or fruit, especially lingonberries (or the butter from that fruit) as a dessert with a variety of savoury fillings. Traditional Swedish variations can be exotic. Beside the usual thin pancakes, called pannkakor, which resemble the French crêpes and, often served with whipped cream and jam, are traditionally eaten for lunch on Thursdays with pea soup, the Swedish cuisine also has plättar — very small pancakes, which resemble tiny English pancakes, and are usually fried in a special pan called a "plättlagg", a sort of frying pan with indentations to allow for several (normally seven) to be made at once.
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Homemade dough is also used for baked calzoni stuffed with onions, anchovies, capers and olives; fried panzerotti with mozzarella, simple focaccia alla barese with tomatoes, little savoury taralli, friselle and sgagliozze, fried slices of polenta, all make up the Bari culinary repertoire. Vegetable minestrone, chick peas, broad beans, chicory, celery and fennel are also often served as first courses or side dishes. Meat dishes and the local Barese ragù often include lamb and pork. Pasta al forno, a baked pasta dish, is very popular in Bari and was historically a Sunday dish, or a dish used at the start of Lent when all the rich ingredients such as eggs and pork had to be used for religious reasons.
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It is also often used in baking in the Nordic countries, in particular in Sweden, Norway, and Finland, where it is used in traditional treats such as the Scandinavian Yule bread Julekake, the Swedish kardemummabullar sweet bun, and Finnish sweet bread pulla. In the Middle East, green cardamom powder is used as a spice for sweet dishes, as well as traditional flavouring in coffee and tea. Cardamom is used to a wide extent in savoury dishes. In some Middle Eastern countries, coffee and cardamom are often ground in a wooden mortar, a mihbaj, and cooked together in a skillet, a mehmas, over wood or gas, to produce mixtures as much as 40% cardamom.
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Devils on horseback are a hot appetizer or savoury small dish of bacon-wrapped dried fruit stuffed with various ingredients like cheese and nuts wrapped in bacon or similar pork like proscuitto or pancetta. The traditional form of the dish is made with a pitted prune, but dates are also used, usually steeped in brandy or some other liqueur. These are then fried or baked in the oven and quite often served on toast, with chutney and mustard. The name "devils on horseback" is said to be taken from Norman raiders who rode into English towns wearing rashers of bacon over their armor to scare the townspeople during the Norman conquest of England.
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Enlisted in 1942 in the Opéra-Comique troupe, Hivert was awarded a second prize in the Conservatoire de Paris for his singing. He quickly became indispensable thanks to savoury compositions that his talent as an actor enriched in a very personal way. Countless Sacristians of Tosca (with Régine Crespin and Albert Lance), to Goro in Madame Butterfly, Puccini's La Bohème, where he alternately plays Marcel, Benoit, (side by side with Martha Angelici) were offered to him to interpret each evening, during an abundant secondary career within the , until the early sixties. Francis Poulenc, appreciating him, acknowledged him a "chic and admirable diction" - "Happy father who has such a gifted child", will write the great French composer about him.
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So Louise is really about self-deception, delusion and eternal sadness. Oakey says about "Louise" in interview: However, like the less savoury premise of "Don’t You Want Me", the darker side of the "Louise" story went over the heads of the record buying public, who misinterpreted the lyrics as "sweet and upbeat". Because the second single from Hysteria, "Life on Your Own", did not do as well in the charts as expected, Virgin Records held back on the follow-up release of "Louise". However, the unexpected runaway success of the independent Giorgio Moroder/Philip Oakey movie soundtrack single "Together in Electric Dreams" in late summer 1984 prompted them to reconsider and release "Louise" as a single in October 1984.
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Czechoslovakia was not invited to the first Rugby World Cup in 1987, and did not qualify for the second in 1991. Rugby union like many other sports, was long to be connected in the public mind with the less savoury aspects of Communism: :"In fact, since the end of the Second World War, the East European (and world communist) sports system was dominated by clubs of the security forces (often in Eastern Europe bearing the Soviet name Dinamo) and the armed forces. Most sports heroes, therefore, have officially been soldiers or police officers, guardians of public order and role models for a disciplined, obedient and patriotic citizenry. So to many people, élite sport was identified with paramilitary coercion."ed.
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Scotch woodcock is a British savoury dish consisting of creamy, lightly- scrambled eggs served on toast that has been spread with anchovy paste or Gentleman's Relish, and sometimes topped with chopped herbs and black pepper. Scotch woodcock was served in the refreshment rooms of the House of Commons of the United Kingdom as late as 1949. It was also served historically at the colleges of the University of Cambridge and the University of Oxford and it continues to be served at the Oxford and Cambridge Club as an alternative to sweet desserts or cheeseboard. It was a well-known dish in the Victorian era, and is mentioned in Mrs Beeton's Book of Household Management.
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Typically its ingredients were a mixture of minced meat, suet, a range of fruits, and spices such as cinnamon, cloves and nutmeg. Served around Christmas, the savoury Christmas pie (as it became known) was associated with supposed Catholic "idolatry" and during the English Civil War was frowned on by the Puritan authorities. Nevertheless, the tradition of eating Christmas pie in December continued through to the Victorian era, although by then its recipe had become sweeter and its size markedly reduced from the large oblong shape once observed. Today the mince pie, usually made without meat (but often including suet or other animal fats), remains a popular seasonal treat enjoyed by many across the United Kingdom and Ireland.
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An example of bunny chow served in Durban, originated in the Indian South African community. Curried dishes are popular in South Africa among people of all ethnic origins; many dishes came to the country with the thousands of Indian labourers brought to South Africa in the nineteenth century. The Indians have introduced a different line of culinary practices, including a variety of curries, roti's, sweetmeats, chutneys, fried snacks such as samosa (called samoosa in South Africa), and other savoury foods. Bunny chow, a dish from Durban (which has a large Indian community) consisting of a hollowed-out loaf of bread filled with curry, has adapted into mainstream South African cuisine and has become quite popular.
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Only eggs are necessary to make scrambled eggs, but salt is often used, and other ingredients such as water, milk, butter, chives, cream or in some cases crème fraîche, sour cream, or grated cheese may be added. Ground black pepper is sometimes used as an ingredient. The eggs are cracked into a bowl with some salt and pepper, and the mixture is stirred or whisked: alternatively, the eggs are cracked directly into a hot pan or skillet, and the whites and yolks stirred together as they cook. Scrambled eggs are in the savoury custard family and more consistent and far quicker results are obtained if a small amount of thickener such as cornstarch, potato starch, or flour is added.
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There is a long tradition of tea rooms within London's hotels. For example, Brown's Hotel has been serving tea for over 170 years From the 1880s fine hotels in both the US and the UK featured tea rooms and tea courts, and by 1910 they had begun to host afternoon tea dances as dance crazes swept both countries. Tea rooms of all kinds were widespread in Britain by the 1950s, but in the following decades cafés became more fashionable, and tea rooms became less common. Nonetheless, there are still plenty of places that offer the opportunity to enjoy afternoon tea, a luxurious light meal of savoury snacks (tea sandwiches) and small pastries.
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These stores may also contain the typically Dutch vending machine, an automatiek. While patat friet forms the main portion of the foods sold, many other items are also on offer including different types of deep-fried snack meats such as kroketten and frikandellen, and cheese snacks such as the kaassouffle (cheese deep fried inside a crispy bread crumb crust). Often, the product range includes other foods such as hamburgers, ice cream, bread rolls with different fillings, and occasionally pizza, falafel, doner kebab and shoarma. Also sold may be deep- fried Vietnamese spring rolls and other originally Asian and/or Surinamese snacks like bapao (a baozi filled with minced meat) and barra (a deep-fried savoury doughnut).
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Ipoh has a significant food scene with many hawker centres and restaurants. It has dishes derived from Malay, Chinese and Indian cuisine. Ipoh is well known Sar Hor Fun (), a complete one-dish rice noodle meal with prawn, meat, fish, vegetables and a savoury sauce. Other well-known dishes from Ipoh include Hor Hee (), flat white rice noodles served with fish cakes and/or fish balls; Nga Choi Kai (), chicken with soy sauce and beansprouts topped with pepper; Kai Shi Hor Fun (), rice noodles with chicken; Hakka Mee (), yellow rice noodles served with mincemeat (pork) sauce; Tau Fu Fa (), soybean pudding; and Ipoh's well-known pastry Heong Peng (), literally translated to "fragrant biscuit".
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Newton Abbot: David & Charles; p. 231 The Duchy Originals company first manufactured its products in 2006 by opening a factory in Launceston making sweet and savoury pastry products but made a loss of £447,158 in the financial year 2006/07. During 2009 the bakery in Launceston was sold at a loss, contributing to the Duchy Originals company making a loss for 2009 - 10. The Natural Fibre Company (TNFC) is a British wool mill based in Launceston and is the only small-scale full range textile mill in the UK. The main focus of the business is to add value to naturally coloured raw fleece which is bought from farmers, smallholders and rare sheep breeders.
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Fuzhou is famous for its street food and snacks. Some notable street food dishes include Fuzhou fish balls (), meat-pastry dumplings (), rice scroll soup (), gong pian (; a kind of mildly savoury pastry), and pork floss (). Many of these street food dishes have a long history; for example, rice scroll soup became popular in Fuzhou in the early part of the Qing dynasty. As more Fuzhou residents settled overseas, Fuzhou dishes spread to Taiwan, Southeast Asia and the U.S.. For example, one is able to find gong pian and Fuzhou fish balls in Sitiawan in Ipoh, Malaysia while Fuzhou fish balls, meat-pastry dumplings and rice scroll soup can be found in New York's Chinatown.
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Dried bark strips, bark powder and flowers of the small tree Cinnamomum verum Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakfast cereals, snackfoods, tea and traditional foods. The aroma and flavour of cinnamon derive from its essential oil and principal component, cinnamaldehyde, as well as numerous other constituents including eugenol. Cinnamomum verum, from Koehler's Medicinal-Plants (1887) Close-up view of raw cinnamon Cinnamon is the name for several species of trees and the commercial spice products that some of them produce.
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Bakewell Tart, a traditional British confection. Afternoon tea and scones Romano- British agriculture, highly fertile soils and advanced animal breeding produced a wide variety of very high quality foods for indigenous Romano- British people. Anglo-Saxon England developed meat and savoury herb stewing techniques and the Norman conquest reintroduced exotic spices and continental influences back into Great Britain in the Middle Ages as maritime Britain became a major player in the transcontinental spice trade for many centuries after. Following the Protestant Reformation in the 16th and 17th centuries "plain and robust" food remained the mainstay of the British diet, reflecting tastes which are still shared with neighbouring north European countries and traditional North American Cuisine.
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Cheese Flavoured Moments are a British snack product made by Walkers under the Smiths brand name, and part of the luxury small-bagged "Savoury Selection" range which also includes Bacon Flavour Fries and Scampi Flavour Fries. These are some of the only snack products, along with Chipsticks and Frazzles, to still be sold using the Smiths brand name. Cheese Flavoured Moments are rare among popular crisps and snacks in that they contain real cheese as an ingredient, in this case as part of the filling inside the wheat exterior. Because of this they are allowed to use the word "flavoured" in their title, while other products in the line only advertise a bacon and scampi "flavour".
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Among others are pecel, pindang, rarawwan (rawon), rurujak (rujak), kurupuk (krupuk), sweets like wajik and dodol, also beverages like dawet. In the 15th century Sundanese manuscript Sanghyang Siksa Kandang Karesian, it was mentioned the common Sundanese food flavours of that times which includes; lawana (salty), kaduka (hot and spicy), tritka (bitter), amba (sour), kasaya (savoury), and madura (sweet). By the 13th to 15th century, coastal Indonesian polities began to absorb culinary influences from India and the Middle East, as evidence with the adoption of curry-like recipes in the region. This was especially affirmative in the coastal towns of Aceh, Minangkabau lands of West Sumatra, and Malay ports of Sumatra and Malay peninsula.
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The first of these recipes developed as a spread in the 1920s, prior to the invention of cheese rolls, using a specific spicy Australia cheese, Rex Cheese. Variants on this style of filling include the use of spicy or strong cheese with mustard, Worcestershire sauce, and even liqueurs such as Kahlúa. A second basic recipe again used spicy cheese, but this time mixed with savoury ingredients such as onion, which was cooked in butter or milk, mixed with the cheese, then thickened with flour or cornflour. A third version is similar to the second, but uses pre-processed food items as major ingredients, most notably dried onion soup mix and evaporated milk.
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Ice cream is generally expected to be a sweet food, eaten as a dessert, even though there is evidence of savoury ice creams eaten in Victorian times. Bacon ice cream originated as a joke, a flavour that no one would willingly eat, in the 1973 "Ice Cream Parlour Sketch" by The Two Ronnies, where a customer requests cheese and onion flavoured ice cream followed by smokey bacon. Bacon-and-egg ice cream was eventually created as an April Fools' Day experiment at Aldrich's Beef and Ice Cream Parlor in Fredonia, New York. In 1982, co-owner Scott Aldrich was challenged by a gravy salesman to make gravy ice cream, which he did for April Fools' Day that year.
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A national program, Christmas Lights Across Canada, illuminates Ottawa, the national capital, and the 13 provincial and territorial capitals.Canadian Christmas Region by Region , Ottawa Citizen, November 26, 2011, Retrieved November 18, 2012 In the province of Quebec, Christmas traditions include réveillon, Père Noël ("Father Christmas"), and the bûche de Noël (Yule log), among many others.Christmas in Canada, The Canadian Encyclopedia A traditional dish for the réveillon is tourtière, a savoury meat pie, and gifts are opened during réveillon, often following Midnight Mass. Boxing Day at the Toronto Eaton Centre in downtown Toronto, Canada The Royal Christmas Message from the Canadian monarch is televised nationwide in Canada, the occasion being an observance which unites Canadians with citizens of the other Commonwealth countries worldwide.
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The history of this play dates back to 1994, when Haunting Julia was premièred. The cast was three men, but the play was dominated by Julia, once a gifted musician, now a ghost. In 2002, a female companion piece was premièred, named Snake in the Grass, with a cast of three women in a play dominated by the ghost of the father of two of them (and a much less savoury character than Julia). For some time, Alan Ayckbourn had considered writing a third play with a supernatural that combined the casts of these plays, but it was only after Susie Blake – Miriam in the original Snake in the Grass – contacted Ayckbourn about reprising her role that he said he would write this third play.
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Seakale, on the other hand, she rates highly, not only for its delicate flavour, but as the only vegetable in the entire book native to England. Grigson considered omitting mushrooms from the book, on the grounds that they are not a vegetable and that she had already devoted a whole book to them in 1975, but decided that "leaving them out won't do", and gave them a two-page chapter, covering their choice and preparation, and giving recipes for mushroom soup and mushroom pie. Also included are savoury fruits such as avocados and tomatoes. As well as ingredients familiar in European cuisine, Grigson includes sections on bean sprouts, Chinese artichokes, okra, sweet potato, pignuts and other vegetables less well known among her readership in the 1970s.
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Almonds can be processed into a milk substitute called almond milk; the nut's soft texture, mild flavor, and light coloring (when skinned) make for an efficient analog to dairy, and a soy-free choice for lactose intolerant people and vegans. Raw, blanched, and lightly toasted almonds work well for different production techniques, some of which are similar to that of soymilk and some of which use no heat, resulting in "raw milk" (see raw foodism). Almond milk, along with almond butter and almond oil, is a versatile products used in both sweet and savoury dishes. In Moroccan cuisine, sharbat billooz is one of the best known beverages, served for weddings, it is made by blending blanched almonds with milk, sugar and other flavorings.
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Satay stall in Indonesia Street foods are sold by hawkers peddling their goods on carts, bicycles, motorbikes, by five foot way (kaki lima) trader, or by road-side stalls with easy access from the street. The food being sold may include Indonesian food like nasi campur, nasi goreng, gado-gado, soups (such as soto ayam), satay, desserts and beverages like bubur kacang hijau, es cendol, and es cincau. In most cities, it is common to see Chinese dishes such as bakpao (steamed buns with sweet and savoury fillings), bakmie (noodles), and bakso (meatballs) sold by street vendors and restaurants, often adapted to become Indonesian-Chinese cuisine. One common adaptation is that pork is rarely used since the majority of Indonesians are Muslims.
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Despite criticism by contemporaries that her work's quality began to suffer in the 1950s at the expense of its increasing volume, Blyton nevertheless capitalised on being generally regarded at the time as "a more 'savoury', English alternative" to what some considered an "invasion" of Britain by American culture, in the form of "rock music, horror comics, television, teenage culture, delinquency, and Disney". According to British academic Nicholas Tucker, the works of Enid Blyton have been "banned from more public libraries over the years than is the case with any other adult or children's author", though such attempts to quell the popularity of her books over the years seem to have been largely unsuccessful, and "she still remains very widely read".
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Rava idli (semolina steamed cake), a South Indian dish or breakfast, made with Bombay rava Bombay rava or ravva or rawa or sooji, is a durum wheat product and a form of semolina. Rava is made by grinding husked wheat and is used in Indian cuisine to make savoury dishes such as rava dosa, rava idli, upma, khichdis. There are also sweet dishes made from it, take for example rava ladoo, and sooji halwa in North Indian cuisine which is also known as rava kesari/ kesari bath in South Indian cuisine.Ravva kesari / Sheera There is another type of semolina (rava) known as chamba rava, which is a byproduct obtained while milling for wheat flour, Bombay rava is actually made of maida, and hence it is finer.
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The cereals grown in India, their choice, times, and regions of planting, correspond strongly to the timing of India's monsoons, and the variation across regions in their associated rainfall. In general, the broad division of cereal zones in India, as determined by their dependence on rain, was firmly in place before the arrival of artificial irrigation. Rice, which requires a lot of water, has been grown traditionally in regions of high rainfall in the northeast and the western coast, wheat in regions of moderate rainfall, like India's northern plains, and millet in regions of low rainfall, such as on the Deccan Plateau and in Rajasthan. The foundation of a typical Indian meal is a cereal cooked in plain fashion, and complemented with flavourful savoury dishes.
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Vindolanda Tablets Online Database: TVII Tablet: 184 Other sites have revealed food flavourings including coriander, poppyseed, celery, dill, summer savoury, mustard and fennel. The existence of yet other flavourings is known from translations of surviving recipes. Two 'pepper casters' were found at the House of Menander in Pompeii but these are ill-suited to setting upon a table, leading to suggestions that they were in fact used to sample wine rather than spread pepper. The only items which are unquestionably Roman piperatoria are all dated after 250 AD; they have been found at a number of locations: at Place Camille-Jouffres in Vienne, France; among the Chaourse Treasure in the Aisne département, France;British Museum Collection at Nicolaevo in Bulgaria; and one of uncertain provenance, thought to be from Sidon.
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Hampton's play was produced by the Sydney Theatre Company and performed at the Wharf Theatre as part of the 2012 season. The production was directed by Sam Strong,Sydney Theatre Company description with Hugo Weaving playing the Vicomte de Valmont and Pamela Rabe the Marquise de Merteuil. Strong said that he liked the line given to Rosamonde “The only thing which might surprise one is how little the world changes” because it "speaks directly to the timelessness of the piece's exploration of human behaviour, from the less savoury parts like betrayal and manipulation to the best parts like being in love." He also said he was "intrigued by the paradoxical nature of the Valmont and Tourvel story – the manner in which Valmont is both redeemed and destroyed by love at the same time".
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The same pie, partially eaten A Scotch pie or mutton pie is a small, double- crust meat pie filled with minced mutton or other meat. It may also be known as a shell pie or mince pie (although the latter term is ambiguous) to differentiate it from other varieties of savoury pie, such as the steak pie, steak and kidney pie, steak-and-tattie (potato) pie, and so forth. The Scotch pie is believed to originate in Scotland, where it is simply called “a pie” but can be found in other parts of the United Kingdom, and is widely sold all over Canada. They are often sold alongside other types of hot food in football grounds, traditionally accompanied by a drink of Bovril, resulting in the occasional reference to football pies.
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The regiment's 8th Battalion was raised in July 1940 and in 1941 it was also converted to a tank unit becoming 145th Regiment RAC (8th DWR). The regiment served in 21st Army Tank Brigade, equipped with Churchill tanks. It joined 1st Army in Algeria, North Africa and was transferred to 25th Army Tank Brigade in support of 24 Guards Brigade (1st Division) on the push through Casablanca and Oran to Tunisia.History of the Duke of Wellington's Regiment, (page 290), Brereton / Savoury, It was one of the units in support of the Dukes 1st Battalion and the Loyal Regiment (North Lancashire) at the Battle of Banana Ridge, over looking the Medjez el Bab plain, as the front part of a five-mile-wide divisional offensive to advance on Tunis.
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The Duke of Wellington's Regiment (West Riding) A Short History, by Major ACS Savoury MBE and Major General DE Isles CB OBE DL, (Page 4, Lineage of the Duke of Wellington's Regiment (West Riding)), printed By Reuben Holroyd's, Halifax, 1987 In 1881 the 76th Regiment, which shared the same Depot in Halifax as the 33rd, was linked to the 33rd, under the Childers Reforms, to become the 2nd Battalion. Although retitled as the Halifax Regiment (Duke of Wellington's) this title only lasted six months until it was changed on 30 June 1881, in a revised appendix to General order 41, to:- The Duke of Wellington's (West Riding Regiment), or 'W Rid R' for short. In January 1921 it was again retitled to The Duke of Wellington's Regiment (West Riding), or 'DWR' for short.
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In May 1986, he opened the restaurant La Table d'Anvers (one Michelin star), a restaurant he co-owns and where he was head pastry chef until 1998. During that time, he incorporated techniques originally used only in savoury cooking (reduction of sauces, minute cooking, deglazing, seasoning... ...). Elected pastry chef of the year by the Gault Millau magazine in 1991, he distinguished himself in 1994 by inventing verrine desserts, which according to his own description allowed him to control the sensations diners feel, and transmit his own understanding of taste to others."Ultimately, Mr. Conticini may find that his innovations not only affect the world of baking, but that of cooking, too." in "There's a New Flavor in Town, and it's... Salt", New York Times, Dining Out, 30 August 2000.
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The game saw a large and loud travelling support come down in what was effectively a cup final game that ultimately ended 0-0 with a red card for Jamie Douglas and the visitors ultimately coming up short. What was memorable was Newry coach and Portadown legend Mickey Keenan staying behind the come over and applaud the Portadown supporters which was a touch of class from the Newry man of the highest order. The scenes between supporters post match however was unfortunately much less savoury with supporters clashing outside the ground with cars being damaged and a Portadown supporter falling off a roof and being severely injured. Numerous Portadown supporters were banned for life from games and Newry made many changes including putting up a fence at the area involved.
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In Vietnamese, the term bánh ( or ) translates loosely as "cake" or "bread", referring to a wide variety of prepared foods.Richard Sterling Banh World Food: Vietnam Lonely Planet, 2000 , 9781864500288 254 pages With the addition of qualifying adjectives, bánh refers to a wide variety of sweet or savoury, distinct cakes, buns, pastries, sandwiches, and other food items, which may be cooked by steaming, baking, frying, deep-frying, or boiling. Foods made from wheat flour or rice flour are generally called bánh, but the term may also refer to certain varieties of noodle and fish cake dishes, such as bánh canh and bánh hỏi. Each variety of bánh is designated by a descriptive word or phrase that follows the word bánh, such as bánh bò (literally "cow cake") or bánh chuối (literally "banana cake").
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To avoid menu fatigue resulting from lack of variety in the ration, all 24-hour operational rations should, at a minimum, include: # Main courses (breakfast, lunch, dinner, or unspecified) generally intended to be eaten heated # Snacks, savoury and sweet (bars, chocolates, caramels, dried meat, nuts, crackers, cookie etc.) # Beverages, hot and cold (coffee, tea, hot chocolate, sports drinks, etc.) # Spreads (cheese, jam, peanut butter, etc.) and breads. The 21-meal, 7-day menu cycle shall offer sufficient variety to at least allow a soldier to have two different meals each day for a period of 7 days, without repetition, although a breakfast meal and a variety of small snack and beverage items may be repeated. It is recommended that coffee and/or tea be provided for each meal.
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George Lennox took command of the 33rd Regiment (1st/33rd).History of the Duke of Wellington's Regiment (page 41), Brereton / Savoury, At the beginning of May 1758 the 33rd Regiment was stationed in Blandford, Dorset and was then moved to the Isle of Wight to take part in an attack on the French coast at St Malo on 5 May in the Seven Years' War. On 1 August both Brothers Regiments (33rd & 72nd) were involved in a highly successful raid on Cherbourg, which resulted in the destruction of 30 French ships, and the capture of 200 guns and rockets, plus a number of French Regimental Colours and a large quantity of booty. After this raid George Lennox and the 33rd Regiment remained inactive, garrisoned on the Isle of Wight on internal security duties.
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Fanny Bay is well known as a source of farmed shellfish, specifically Pacific oysters (scientific name Crassostrea gigas), manila clams (Venerupis philippinarum), savoury clams (Nuttallia obscurata) and mussels (Mytilus galloprovincialis), for both domestic and global markets. Fisheries sign for Fanny Bay Oysters were introduced to the area as early as 1912 or 1913, with further seedings around 1925.on GoogleBooks As a result of the lack of Pacific oysters from Japan during World War II, further seeding occurred in 1942 (along with seedings in other parts of the Strait of Georgia). Oyster boats at Fanny Bay, BCView of Fanny Bay, BC service docks and oyster boats The first major oyster and clam seeding in Baynes Sound at Fanny Bay occurred about 1947, by Joseph McLellan, a pioneer in oyster aquaculture.
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Food in England is heavily influenced by other countries due to the island nation's dependence on importing outside goods and sometimes, inspiration. Many English culinary words and customs have been directly borrowed from the original French (some completely Anglicised in spelling) such as: cuisine, sirloin, pastry and omelette which came from the 18th century and earlier. In the late 19th and early 20th century, even more words, foods and customs from culinary France made their way into England, such as éclair, casserole, à la carte, rôtisserie and hors d'oeuvre. The custom of the savoury course is of British origin and comes towards the end of the meal, before dessert or sweets or even after the dessert, in contrast to the hors d'oeuvre, which is served before the meal.
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Vin Santo with almond biscuits A general rule is that the wine should be sweeter than the food it is served with—a perfectly ripe peach has been described as the ideal partner for many dessert wines, whereas it makes sense not to drink wine at all with many chocolate- and toffee-based dishes. Red dessert wines like Recioto della Valpolicella and fortified wines like the vin doux naturel Muscats are the best matches for such difficult-to-pair desserts. Alternatively, the wine itself can be a dessert, but bakery sweets can make a good match, particularly with a little bitterness like biscuits that are dunked in Vin Santo. A development of this matching of contrasts is a rich savoury dish like the foie gras that is a traditional partner to Sauternes.
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They tell the Goodies cryptically that Cecily will likely not be living with them for very much longer, and then leave. The pair seem to give the Goodies the shivers, but the trio agree to go through with the job, starting on the to-do list left for them. Graeme struggles with the garden, which is a practical jungle that seems to have a mind of its own, while Bill and Tim have the same issues in the kitchen with equipment and objects that bizarrely refuse to work. Eventually some of the garden plants come to life and steal the oven out of the kitchen, prompting Bill to give up the hopeless task of cooking an egg and cheese savoury pie and just make an urn out of the clay-like dough instead.
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167: "before Tselementes there was no moussaka, as we know it today" A standard Tselementes-style recipe has three layers that are separately cooked before being combined for the final baking: a bottom layer of sliced eggplant sautéed in olive oil; a middle layer of ground lamb lightly cooked with chopped or puréed tomatoes, onion, garlic, and spices (cinnamon, allspice and black pepper); and a top layer of Béchamel sauce or savoury custard. The composed dish is then layered into a pan and baked until the top layer is browned. Moussaka is usually served warm, not hot; if cut hot out of the oven, moussaka squares tend to slide apart and consequently the dish needs some resting time to firm up before serving. Reheating, however, does not present the same problem.
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Berkeley, California: Ten Speed Press (1985) The pastes are usually salty and savoury, but may also be spicy, and are used as a condiment to flavour foods such as stir-fries, stews, and soups. The colours of such pastes range from light tan to reddish brown and dark brown. The differences in colour are due to different production methods, such as the conditions of fermentation, the addition of wheat flour, pulverized mantou, rice, or sugar and the presence of different microflora, such as bacteria or molds used in their production, as well as whether the soybeans are roasted (as in chunjang) or aged (as in tauco) before being ground. Fermented bean pastes are sometimes the starting material used in producing soy sauces, such as tamari, or an additional product created from the same fermented mass.
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Fish and chips, a popular take-away food throughout the United Kingdom, has been described as the quintessential British dish.. Historically, British cuisine has meant "unfussy dishes made with quality local ingredients, matched with simple sauces to accentuate flavour, rather than disguise it". It has been "vilified as unimaginative and heavy", and traditionally been limited in its international recognition to the full breakfast and the Christmas dinner.. This is despite British cuisine having absorbed the culinary influences of those who have settled in Britain, resulting in hybrid dishes such as the British Asian Chicken tikka masala, hailed by some as "Britain's true national dish". Celtic agriculture and animal breeding produced a wide variety of foodstuffs for Celts and Britons. The Anglo-Saxons developed meat and savoury herb stewing techniques before the practice became common in Europe.
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From the Mughal period itself, one popular culinary work was the Nuskha-i-Shahjahani, a record of the dishes believed to be prepared for the court of Emperor Shahjahan (r.1627-1658). This Persian manuscript features ten chapters, on nānhā (breads), āsh-hā (pottages), qalīyas and dopiyāzas (dressed meat dishes), bhartas, zerbiryāns (a kind of layered rice-based dish), pulāʾo, kabābs, harīsas (savoury porridge), shishrangas and ḵẖāgīnas (omelette), and khichṛī; the final chapter involves murabbā (jams), achār (pickles), pūrī (fried bread), shīrīnī (sweets), ḥalwā (warm pudding), and basic recipes for the preparation of yoghurt, panīr (Indian curd cheese) and the coloring of butter and dough. Another famous textbook was Ḵẖulāṣat-i Mākūlāt u Mashrūbāt, perhaps dating to the era of the emperor Aurangzeb (r. 1656-1707), while another was Alwān-i Niʿmat, a work dedicated solely to sweetmeats.
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The term "dessert" comes from the Old French desservir 'to clear a table', literally 'to un-serve', and originated during the Middle Ages. It would typically consist of dragées and mulled wine accompanied by aged cheese, and by the Late Middle Ages could also include fresh fruit covered in sugar, honey or syrup and boiled-down fruit pastes. Sugar, from its first appearance in Europe, was viewed as much as a drug as a sweetener; its long-lived medieval reputation as an exotic luxury encouraged its appearance in elite contexts accompanying meats and other dishes that to modern taste are more naturally savoury. There was a wide variety of fritters, crêpes with sugar, sweet custards and darioles, almond milk and eggs in a pastry shell that could also include fruit and sometimes even bone marrow or fish.
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Roti canai (pronunciation: /tʃanaɪ/), or roti chenai, also known as roti cane (/tʃane/) and roti prata, is an Indian-influenced flatbread dish found in several countries in Southeast Asia, including Brunei, Indonesia, Malaysia and Singapore. It is usually served with dal or other types of curry, but can also be cooked in a range of sweet or savoury variations made with a variety of ingredients such as meat, egg, or cheese. It can be considered to originally be the Malabar parotta, which is eaten across South India as a street food, except it is commonly served with salna, a vegetable curry stew in South India, while chicken or fish curry would normally be eaten together with roti canai. Roti canai is a popular breakfast and snack dish in Malaysia, and one of the most famous examples of Malaysian Indian cuisine.
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Gujarathi thali Gujarati Thali () is an assortment of dishes arranged as a platter for lunch or dinner in restaurants and homes, mostly in Gujarat and places with Gujarati diaspora. “Thali” literally means “a full plate meal”. The Gujarati Thali consists of various dishes like ringana methi nu shak (eggplant cooked with fenugreek leaves), Gujarati khatti mithi daal (sweet and sour lentil), undhiyu (mixed vegetable prepared with spinach paste), bhindi sambhariya (ladyfingers curry), aloo rasila (potato and tomato thin curry), steamed basmati rice, badshahi khichdi, Chapati, methi na thepla and bhakhri with kachumber salad along with various types of chutneys. Gujarati thali prepared in Gujarati households has at least three fresh vegetable dishes, one dry dal or some sprouted pulses dish (ugaadayla mung, for instance), a wet dal, kadhi, kathor (a savoury), mithai, poori, rotis, steamed rice, chaash and papad.
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Holmes, p. 69. Whilst in India he wrote of his regiment "I have commanded them for nearly ten years during which I have scarcely been away from them and I have always found them to be the quietest and best behaved body of men in the army."Savoury & Isles, p. 5. Wellesley gained further success in India during the Second Anglo-Maratha War of 1803–05, and in 1806 Wellesley succeeded the Marquis Cornwallis as Colonel of the 33rd, which he held until 1813. By 1807, Napoleon's attempt to prevent continental Europe from trading with Britain had resulted in all but Sweden, Denmark and Portugal closing their ports. In June 1807, Napoleon pressured Denmark further, resulting in the British naval bombardment of Copenhagen and seizure of the Danish fleet to prevent it from falling into French hands.Rothenberg, pp. 114–115.
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At first glance, the ingredients and cooking method of seblak is quite similar to other common Indonesian food, such as mie goreng and kwetiau goreng, however seblak differ with the chewy gelatin-like texture of wet krupuk, and mostly quite spicy, owed to generous addition of sambal chili paste. Customer might order the degree of spiciness of their seblak priorly, although the default taste was quite hot and spicy. Almost all kinds of krupuk can be made as seblak, but the most savoury (and usually more costly) version uses krupuk udang (prawn crackers). The wet krupuk is boiled or stir fried with scrambled egg, vegetables, and other protein sources; either chicken, seafood (prawn, fish and squid), or slices of beef sausages or bakso, stir-fried with spicy sauces including garlic, shallot, kencur, kecap manis (sweet soy sauce), and sambal chili sauce.
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Plated turkey ragoût Two 18th- century English dishes from The Compleat Housewife show some of the varying meats, vegetables, seasonings, garnishes and procedures which can be applied to the ragoût. > A Ragoo for made Dishes > TAKE claret, gravy, sweet-herbs, and savoury spice, toss up in it lamb- > stones (i.e. lamb’s testicles), cock's-combs, boiled, blanched, and sliced, > with sliced sweet-meats, oysters, mushrooms, truffles, and murrels; thicken > these with brown butter; use it when called for. > To make a Ragoo of Pigs-Ears > TAKE a quantity of pigs-ears, and boil them in one half wine and the other > water; cut them in small pieces, then brown a little butter, and put them > in, and a pretty deal of gravy, two anchovies, an eschalot or two, a little > mustard, and some slices of lemon, some salt and nutmeg: stew all these > together, and shake it up thick.
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The 33rd were part of an expedition sent to the East African nation of Abyssinia, now known as Ethiopia after several European citizens had been taken hostage by the self-appointed 'King' Emperor Tewodros II in 1864. In March 1866 a British envoy had been despatched to secure the release of a group of missionaries who had first been seized after the British Government refused Tewdros's requests for military assistance. The 33rd was committed to Abyssinia in October 1867 and embarked on 21 November, arriving at Annesley Bay on 4 December; but did not disembark for three days due to the chaos on shore.History of the Duke of Wellington's Regiment, (page 184), Brereton / Savoury, The plateau at Arogye, across the route to Magdala Lord Napier arrived in early January 1868 and the expedition started from the advance camp at Senafe at the beginning of February.
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Lattices were woven from willow branches and every year renewed, unless made with juniper poles that had been reinforced with charred oak. Of the planted crops, turnips required the most room, and planted next to these were coleworts, and a path leading to plots of sorrel, arugula, parsley, spinach, beets, and orach, then separated from the greens another path to the root vegetables, leeks, onions, garlic, carrots, and scallions, and so on for edible flowers and winter potherbs like thyme, sage, lavender, rosemary, hyssop, southern wormwood, savoury, lemon balm, basil, costmary, spikenard, chamomile, and pennyroyal. Marigolds could grow perennially in untilled fields, and their juice and flowers were reputed to have many benefits from soothing eye irritation to relieving tooth pain. Strawberry juice and wine were rumored to have similar benefits for the eyes, and, according to Estienne, the berries themselves had "no neede of greate toile or tilling".
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A Bill of Fare for a dinner for 6 persons Francatelli provides "A Series of Bills of Fare for Every Month Throughout the Year", including dinners variously for 6, 8, 10, 12, 14 16, 18, 20, 24, 28 and 36 persons (though not all of these in every month). The bills of fare for dinners for 6 persons thus represent the simplest menus in the book. All the dinners are divided into a first and a second "Course", but each course was divided in turn into three or four servings, in most cases with a choice of two or more dishes. Thus there might be one or two soups, two fishes, two "removes" of meat, and two savoury "entrées" in the first "Course", with a second "Course" of one kind of game, followed by a choice of three "entremets" which included both savouries, generally vegetables, and desserts.
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Further south along the M20, Givaudan UK (flavourings, former Quest International, and previously Proprietary Perfume and Flavours, or PPF International) has a 10-acre large plant in Kennington; next-door is Premier Foods (former RHM before 2007, and opened as Batchelors in 1957) on the A2070 next to the River Great Stour and the railway, east of the M20; the 16-acre site makes Paxo stuffing, Savoury Rice, Pasta n Sauce, Bisto, Cup-a-Soup (introduced in 1972), Vesta curries (launched by Batchelors in 1961), and claims to be the largest dry food manufacturing site in Europe; it now makes Bird's Custard and Angel Delight. Topper International (sailing boats) is on the Kingsnorth Ind Est, in the west of Ashford off the A2042; Letraset is on the same estate. Chartham Papers (owned by Arjo Wiggins) is the UK's only manufacturer of tracing paper at Chartham.
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In May 1758 he became colonel of the 72nd Regiment. Richmond took part in the Raid on Cherbourg in August 1758 and served as aide-de-camp to Prince Frederick of Brunswick at the Battle of Minden in August 1759. Promoted to major general on 9 March 1761, he saw the 72nd Regiment disbanded in 1763 at the end of the Seven Years' War.Brereton & Savoury, p. 41 He was appointed Lord Lieutenant of Sussex on 18 October 1763. Richmond was appointed British ambassador extraordinary in Paris and made a Privy Counsellor in 1765, and in the following year he briefly served as Southern Secretary in the Rockingham Whig administration, resigning office on the accession of Pitt the Elder in July 1766. He was promoted to lieutenant general on 30 April 1770Heathcote, p. 200 and was briefly leader of the parliamentary Whigs in opposition in 1771 when Rockingham's wife was ill.
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Ingredients for the Chiko Roll were diced and extruded into a long tube of pastry which was then cooked as it made its way along the production line, after which the rolls were deep-fried and then snap-frozen prior to distribution. As a pre-cooked product, the rolls only required a rapid deep- fry at the place of purchase to reheat them. The convenience of selling and eating the rolls under all kinds of conditions, along with their novel savoury flavour, made them a highly popular alternative in an era when the fast food industry was rapidly expanding, and the Chiko Roll became a staple product of the ubiquitous Australian fish-and-chip shop as well as other takeaway food outlets for many years. By the late 1970s, 40 million Chiko Rolls were being sold Australia-wide each year, and more were exported to Japan.
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The society was formed after a meeting in the Cranford Cafe on a date in March 1925 when a group of local residents met to discuss the formation of Knutsford Amateur Dramatic Society. There had been theatrical productions in Knutsford for a number of years prior to the meeting: the Y.M.C.A. had performed Thread of Scarlett, a play about a murder in Ashley that resulted in execution at Knutsford Prison, and the Young Liberals had also got in on the act with a performance of Between the Soup and the Savoury by Gertrude Jennings. There was clearly an appetite for theatre in the town and it seems that Mr H. T. Whitney, who was a dentist on Tatton Street and a member of Wilmslow Green Room Society, was a prime mover in getting KADS off the ground. One of the first tasks of the newly formed committee seems to have been the creation of a concert party.
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During the Victorian era, industrial air pollution tended to be worse in the east and southeast of London because of the prevailing westerly wind, with the result that the East End was settled more by the working classes, while the western part of the city was home to higher social classes. The savoury pie had long been a traditional food, and its small handsized form also made it a transportable meal, protected from dirt by its cold pastry crust, and filled with cheap minced meat, usually mutton. Jellied eels are often associated with pie and mash, as European eels cooked in gelatine also became a common worker's meal, since eels were one of the few forms of fish that could survive in the heavily polluted River Thames and London's other rivers at that time. Supply was plentiful through the late 19th century, particularly from the Dutch fishing boats landing catches at Billingsgate Fish Market.
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A Korean bakery typically offers over 300 different items. Many are sweet, much like a brioche, and rarely do Korean bakeries offer dense, multigrain loaves you would expect to find at European or Western bakeries. The most common and popular items include “gyeran bbang” (egg bread) and “soboro” buns (a type of streusel). ‘Egg bread’ is a sweet and savoury oblong muffin with a whole egg baked on top. "Bungeoppang’" are fish-shaped waffles, filled with sweet red bean paste. Similar to the bungeo-ppang is ‘gukhwappang’, which are the same make but are in the shape of chrysanthemum-flowers. "Bungeo-ppang" (붕어빵; "carp bread") and “gyeran bbang” ("계란빵", egg bread) are staple items you will find sold in South Korea at street food markets.Bungeo-ppang (붕어빵; "carp bread") Soboro, or Korean streusel bread, is a kind of bread cookie that is topped on a pastry bread giving it a hard, crusty top.
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Kinema (Nepali: किनेमा) is an indigenous fermented soybean food prepared mostly by the Limbu people (including Sunuwar, Rai, Yakkha) of the Eastern Himalayan regions, what is now Eastern Nepal and Darjeeling, Kalimpong and Sikkim regions of India.P.33 Handbook of Indigenous Foods Involving Alkaline Fermentation by Prabir K. Sarkar, M.J. Robert Nout, CRC Press, 23 Jul 2014 The word 'kinema' is believed to be derived from the tribal Limbu language 'kinambaa', where 'ki' means fermented and 'nambaa' means flavour.P.367 History of Natto and Its Relatives (1405-2012) by William Shurtleff, Akiko Aoyagi, Soyinfo Center, 2012 - Fermented soyfoods It is a traditional food of the Kirati people.P.367 History of Natto and Its Relatives (1405-2012) by William Shurtleff, Akiko Aoyagi, Soyinfo Center, 2012 - Fermented soyfoods The slimy, odorous product of fermentation is traditionally prepared into a soup that is consumed with rice, but can also be turned into a savoury dip or a pungent side dish to be consumed along with rice or bread.
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I have heard of a pie she raised in the form of a > goose trussed for the spit; the real goose was boned; a duck was boned and > laid within it; a fowl was boned and laid within the duck; a boned partridge > within the fowl; and a boned pigeon within the partridge. The whole having > been properly seasoned, the interstices were filled with rich gravy. Benjamin Disraeli in his novel Venetia describes an English dinner around 1770 that included > ...that masterpiece of the culinary art, a great battalia pie, in which the > bodies of chickens, pigeons, and rabbits, were embalmed in spices, cock's > combs, and savoury balls, and well bedewed with one of those rich sauces of > claret, anchovy, and sweet herbs ... [on] the cover of this pastry ... the > curious cook had contrived to represent all the once-living forms that were > now entombed in that gorgeous sepulchre. At some point, it became customary for game pies to be served cold.
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Bread pudding Bread can be served at many temperatures; once baked, it can subsequently be toasted. It is most commonly eaten with the hands, either by itself or as a carrier for other foods. Bread can be spread with butter, dipped into liquids such as gravy, olive oil, or soup; it can be topped with various sweet and savory spreads, or used to make sandwiches containing meats, cheeses, vegetables, and condiments. Bread is used as an ingredient in other culinary preparations, such as the use of breadcrumbs to provide crunchy crusts or thicken sauces; toasted cubes of bread, called croutons, are used as a salad topping; seasoned bread is used as stuffing inside roasted turkey; sweet or savoury bread puddings are made with bread and various liquids; egg and milk-soaked bread is fried as French toast; and bread is used as a binding agent in sausages, meatballs and other ground meat products.
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Brian Field quickly became successful in both his personal and professional lives, he married a pretty German girl named Karin and rose to be a solicitor's managing clerk for John Wheater & Co. Despite the fact that he was only 28 at the time of the robbery, he was already much more successful than his boss, John Wheater. Field drove a new Jaguar and had a house he called "Kabri" (an amalgam of Karin and Brian) with his wife at the Bridle Path, Whitchurch Hill, Oxfordshire, near Pangbourne, while his boss owned a battered Ford and lived in a rundown neighbourhood. Part of the reason for this is that Field was not averse to giving some of his less savoury clients good information on what some of his wealthier clients had in their country houses, making them prime targets for the thieves. Another key reason, is that an honest solicitor was useless to a career criminal of that era.
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The Gourmet's Guide to Rabbit Cooking was reviewed in The Globe and described as "a curiosity in its way" as it taught cooks "how to make cheap dishes that are not nasty". In 1860 Hill wrote The Cook's Own Book, part of the Routledge's Household Manuals series of books. A volume of 64 pages and at a price of sixpence, it was described in the London City Press as having "the double merit of being cheap and simple; so simple that the most unskilful in the culinary art may ... serve up a savoury meal to please the most fastidious palate". The reviewer for the Leeds Intelligencer thought the work would be beneficial to those "who wish to instruct the ignorant in a good system of cookery", as the work "is not a mere collection of 'receipts', but it is a short treatise on cookery, in which practical instructions of great value are given".
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Many restaurants offer iftar deals, especially in the big cities like Karachi, Lahore, and Islamabad. Iftar as a meal in Pakistan is usually heavy, consisting mainly of sweet and savoury treats such as jalebi (pretzel-shaped, deep-fried batter, soaked in sugar syrup), samosas (minced meat and/or vegetables, wrapped in dough and deep-fried or baked), pakora (sliced vegetables, dipped in batter and deep-fried) with ketchup or chatni, and namak para (seasoned cracker), besides the staple dates and water. Other items such as chicken rolls, spring rolls, Shami Kebabs, fruit salads, papad (sheets of batter that are then sun-dried, deep-fried or roasted until they have the texture of potato chips or crisps), chana chaat (chickpea salad), and dahi balay (or "dahi baray"—fried lentil dumplings served with yoghurt) are also very common. Amongst the Punjabi, Sindhi and Mohajir households, iftar is often followed up by a regular dinner later during the night.
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Noteworthy for its entertainment value to the assembled nobles of the time, the 17th century provided a memorable banquet event courtesy of the host, the Duke of Buckingham. In honor of his royal guests, Charles I and Queen Henrietta Maria, a pie was prepared concealing a human being — famous dwarf of the era, Jeffrey Hudson. Jenkins, Jessica Kerwin, The Encyclopedia of the Exquisite, Nan A. Talese/Doubleday, 2010, p. 201 Eliza Acton lists among the entremets (which she calls "second-course dishes") many dishes, both sweet and savoury: small fruit-filled vol-au-vents with apricots, plums and peaches; a coconut cheesecake attributed to Jamaican origins; jam filled puff pastries; pie varieties like mince pie and pudding pie; pan-fried "potato ribbons"; different types of croquettes; sea kale and spinach, with gravy and sippets; sugar-glazed carrots braised in cream; poached eggs in Espagnole sauce; asparagus tips or green peas with creamy roux; green beans with lemon-butter sauce; turnips in "thick white sauce"; and a wide range of dessert compotes, sweet puddings, molded "fancy jellies" and cakes.
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Foreign influence can be seen in recipes such as "Pan Cotto, as the Cardinals use in Rome",Digby, page 134 and "A savoury and nourishing boiled Capon, Del Conte di Trino, a Milano," which calls for costly ambergris, dates, raisins, currants and sugar; the bird is boiled inside an ox bladder.Digby, pages 146–147 Advice is given that diverges from the recipe headings onto related topics. In "Tea with Eggs", it is advised not to let tea soak too long in hot water "which makes it extract into itself the earthy parts of the herb", but "The water is to remain upon it no longer then whiles you can say the Miserere Psalm very leisurely... Thus you have only the spiritual parts of the Tea".Digby, pages 124–125 Similarly under "Pan Cotto", the author gives general advice upon breakfasting, recommending "juyce of Orange", cream of oatmeal or barley, and ending "Two poched eggs with a few fine dry-fryed Collops of pure Bacon, are not bad for breakfast, or to begin a meal".
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The title page of Hill's 1862 work Foreign Desserts for English Tables Hill wrote extensively for Household Manuals series, producing a series of works that specialised on an ingredient—such as apples, potatoes, fish, game, vegetables or onions—or type of food—cakes, salads, soups and sweet and savoury puddings—or method of cooking—stew, hash and curry, pickles and preserves. The historian Rachel Rich, Hill's biographer in the Dictionary of National Biography, observes that Hill's approach was that of the "specialist and expert" when the style of cookery book publishing was towards that of the compendium, as was seen with 1861 publication of Isabella Beeton's Book of Household Management. The food historian Sarah Freeman notes that the canon of Hill's work taken together is an equivalent to the compendium. After she stayed at the house of an old lady who had apple puddings for six months of the year, then changed to gooseberry desserts for the other half of the year, Hill wrote Everybody's Pudding Book in 1862.
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The Art of Cookery Made Plain and Easy consists mainly of English recipes, and is aimed at providing good, affordable food, and the television cook Clarissa Dickson Wright sees the work as "a masterly summary" of English cuisine of well-to-do households in the mid-18th century. Glasse saw that household education for young ladies no longer included confectionery and grand desserts, and many of the recipes in The Compleat Confectioner move away from the banqueting dishes of the 17th century to new style desserts of the 18th and 19th. In The Art of Cookery she shows signs of a modern approach to cooking with more focus on savoury dishes—which had a French influence—rather than the more prestigious but dated sweet dishes that had been favoured in the 17th century. In The Compleat Confectioner she writes: > every young lady ought to know both how to make all kind of confectionary, > and dress out a desert; in former days, it was look'd on as a great > perfection in a young lady to understand all these things, if it was only to > give directions to her servants[.
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"Thau, Chris Soviet Rugby in Starmer-Smith, Nigel & Robertson, Ian (eds) The Whitbread Rugby World '89 (Lennard Books, 1988 ), p 47 Rugby union like many other sports, was long to be connected in the public mind with the less savoury aspects of Communism: :"In fact, since the end of the Second World War, the East European (and world communist) sports system was dominated by clubs of the security forces (often in Eastern Europe bearing the Soviet name Dinamo) and the armed forces. Most sports heroes, therefore, have officially been soldiers or police officers, guardians of public order and role models for a disciplined, obedient and patriotic citizenry. So to many people, élite sport was identified with paramilitary coercion."ed. Brown, Archie; Kaser, Michael & Smith, Gerald S. The Cambridge Encyclopedia of Russia and the former Soviet Union (2nd Ed., Cambridge University Press, Cambridge, England, 1994; ), p493 However, in more recent times, the spirit of Bulgarian rugby has been applauded by none other than rugby great Will Greenwood: :"In the end we beat Pernik in a hard-fought match that left us all with souvenirs of our trip.
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When the knight describes the three temples, he also pays special attention to the paintings, noticing one on the walls of the temple of Mars: ::Above, where seated in his tower, ::I saw Conquest depicted in his power ::There was a sharpened sword above his head ::That hung there by the thinnest simple thread. ::::— (lines 2026–2030.) The Roman 1st century BC poet Horace also alluded to the sword of Damocles in Ode 1 of the Third Book of Odes, in which he extolled the virtues of living a simple, rustic life, favouring such an existence over the myriad threats and anxieties that accompany holding a position of power. In this appeal to his friend and patron, the aristocratic Gaius Maecenas, Horace describes the Siculae dapes or "Sicilian feasts" as providing no savoury pleasure to the man, "above whose impious head hangs a drawn sword (destrictus ensis)." The phrase has also come to be used in describing any situation infused with a sense of impending doom, especially when the peril is visible and proximal—regardless of whether the victim is in a position of power.
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Maurice Fishberg and Roland B. Dixon's works were later exploited in racist and religious polemical literature, by advocates of British Israelism, in both Britain and the United States.. Particularly after the publication of Burton J. Hendrick ‘s The Jews in America (1923). it began to enjoy a vogue among advocates of immigration restrictions in the 1920s; racial theorists:'Although the Khazar theory gets surprisingly little attention in scholarly histories of anti-Semitism, it has been an influential theme among American anti-Semites since the immigration restrictionists of the 1920s,'.. like Lothrop Stoddard; antisemitic conspiracy theorists like the Ku Klux Klan’s Hiram Wesley Evans; and anti-communist polemicists like John O. Beaty; . In 1938, Ezra Pound, then strongly identifying with the Fascist regime of Benito Mussolini, sent a query to fellow poet Louis Zukofsky concerning the Khazars after someone had written to him claiming that the ancient Jews had died out and that modern Jews were of Khazar descent. He returned to the issue in 1955, apparently influenced by a book called Facts are Facts, which pushed the Jewish-Khazar descent theory, and which for Pound had dug up "a few savoury morsels"., citing letterd of 10 July 1938 and 24/25 September 1955.
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Many Chinese Malaysians also can cook Malay-style chicken or fish with most versions of laksa (叻唦) are prepared by them. Some examples of basic Chinese Malaysians drinks commercially produced in the country including the black tea, chrysanthemum tea, grass jelly, green tea, jasmine tea, soy milk and white coffee while popular snacks including the cakoi (油炸鬼) (long deep-fried dough), egg tart, hum ji peng (咸煎饼) (circle shaped fried dough with or without fillings), ngoi sing tart (外星塔) (UFO shaped tart), ngo hiang (炸五香) (various spiced, minced meat rolls prepared in deep fried style and served with vegetables), pau (包) (steamed buns), popiah (薄饼) (fried or plain spring rolls filled with mixed vegetables), and tau sar piah (豆沙饼) (pastry biscuits filled with a sweet or savoury filling). The legacy from the first wave migration created the Peranakan (土生华人) (including the Baba-Nyonya (峇峇娘惹)) ethnicity through a blend between Chinese and Malay which subsequently produced the Peranakan cuisine where they served Indian-style curries with eating etiquette different than mainstream ethnic Chinese society by following the Malay usage of fingers than chopsticks. The Baba-Nyonya also specialised in making variety of local snacks called kuih which require plenty of patience and skills.
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