Transfer to a serving dish, and top with egg mixture.
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Place on a serving dish and dress with the tomato sauce.
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Transfer to a warm serving dish, and garnish with cheese and mint.
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Remove them with a slotted spoon and chopsticks to the serving dish.
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Run a knife around the inside edge and turn out into a serving dish.
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Then I poured it into a high-sided serving dish, and placed the ravioli on top.
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Is it the serving dish that's bumming you out, or — O.K., it's the cheese, got it.
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Maybe that had something to do with the golden serving dish or the lack of rambling drunks.
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Trim off any excess fat, slice against the grain, and then transfer it to a serving dish.
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Pistachio PedestalPrice: $48 This elegant wooden serving dish has space for both the nuts and the discarded shells.
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Add the olives, sauté for a minute, then add the capers and remove to a serving dish. 2.
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Danvers's ominous ubiquity mocked by her head popping up after the dome was lifted on a silver serving dish.
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The plastic serving dish was able to sit in the oven for 35 minutes without melting, which I found odd.
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Once it has the consistency of a cream sauce, pull from the heat immediately and pour into a serving dish. 7.
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All the magic happens in the actual pod, which also doubles as a serving dish, and there's no clean-up after, either.
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Simply combine cherry tomatoes, cucumber slices, celery sticks, pepper strips and baby carrots with cauliflower and broccoli florets onto a serving dish.
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To serve, using the sides of the cling film, lift the icebox cake out of the baking dish and transport it to a serving dish.
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For example, if the fly explored a garbage can or animal droppings, and then spent a significant amount of time in your sandwich or in the serving dish.
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Have a wok ready, as well as wooden chopsticks as spider or slotted spoon , a serving dish lined with parchment paper, and a bowl for the used oil.
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Shrimpcargot was a riff on escargot, with plump shrimp coiled inside a traditional escargot-serving dish, bubbling with lemon herb butter and served with slices of toasted country bread.
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Transfer to a serving dish and finely grate cheese over the noodles (it can be a much or as little as you wish—using a microplane to grate the cheese is preferred).
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Imagine the pride of giving the trendy dessert its final dusting of cocoa powder; slicing into its cloud-like texture; hoisting a square of the impossibly creamy thing onto a scalloped serving dish.
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Transfer to a serving dish and scatter with minced chives: Kennebec potato chips with French onion dip, $8, "At the Bar," Gotham Bar and Grill, 12 East 12th Street (University Place), 212-620-4020, gothambarandgrill.com.
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Ceramic Santa Sleigh Snack Serving Dish Set, $23.99, available at Wayfair Impress your dinner guests with this two-tiered server in the shape of Santa's sleigh — even if you're using it to hold nachos or chicken nuggets.
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If your onions are done cooking before the cream has sufficiently reduced or if you're unsure about the alcohol in the sherry, remove the onions with a slotted spoon and transfer them to your serving dish. 3.
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FOUR years ago, Cho Hyun-ah, an executive at Korean Air made headlines around the world when she threw a fit because she was served macadamia nuts in their packaging rather than on a serving dish in first class on the airline.
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The lid has no knob or handle on top, so it can be flipped and used alone on top of the stove, on an induction cooker, in the oven as a casserole or baking dish, or even as a sleek serving dish.
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A serving dish of three fat pies, repeated several times in the elegantly brittle suite of nine ink drawings called "Carnival and Lent (After Bruegel)," looks as if it were lit by stroboscopic lightning strike — and after that, separate beats begin to run together.
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You must be a lady, in a somber dress or suit that extends below the knee and to the neck, but your dress must be tight enough to reveal a spectacular body, and you should bring a serving dish with Jonathan Waxman's roasted chicken, finished with salsa verde and hundred dollar bills.
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While looking for a lunch place, we stop in a shop selling olive wood odds and ends and get some salad servers, a traditional olive serving dish, and more olive oil because my love of olive oil will never be satisfied and I cannot find good inexpensive olive oil that doesn't taste like dish soap at home ($22).
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The chicken heart and pearl onion skewers go from the flame to a serving dish, and are then finished with a drizzle of smoked pomegranate sauce and a sprinkle of sumac for diners to snack on as they watch the fire and wait to be seated at the long, family-style tables within the intimate Lombardi House.
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Cover base of a large serving dish in double cream, add a dessertspoon of pesto and stir to combine.
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Salad bowl, Chantilly porcelain, c. 1735-1740, soft-paste porcelain A salad bowl is a bowl-shaped serving dish used to serve salads, especially tossed salads.
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Due to the long association between the shape of the glass and the dessert, this style of serving dish is generally now known as a sundae glass.
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Traditionally, méchoui is served with cumin and salt, either on a plate or in a decorative serving dish. The diners sprinkle salt and cumin to taste on the lamb before eating.
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Crème de cassis is usually added, but a non-alcoholic blackcurrant syrup can be substituted. It is common to blend the papaya and ice cream, then put into serving dish and pour about an ounce of creme de cassis on the top.
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Guinean cuisine varies by region with rice as the most common staple. Cassava is also widely consumed. Part of West African cuisine, the foods of Guinea include jollof rice, maafe, and tapalapa bread. In rural areas, food is eaten from a large serving dish and eaten by hand outside of homes.
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A salad can be a composed salad (with the ingredients specifically arranged on the serving dish) or a tossed salad (with the ingredients placed in a bowl and mixed). An antipasto plate, the first dish of a formal Italian meal, is similar to a composed salad, and has vegetables, cheese, and meat.
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Traditionally, the dish is cooked in a nest made of several mashan leaves that is tied down with a rope. It is steamed through the leaves at the top with cibaque. In places where mashan leaves are unavailable, a dutch oven can be used as a substitute. Subanik is typically served on a serving dish lined with banana leaves for presentation.
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Serving chopsticks (gongkuai) on the far right, personal chopsticks (putongkuai or sikuai) in the middle, and a spoon. Serving chopsticks are usually more ornate and longer than the personal ones. There appears to be no Chinese word for communal eating and using one's personal chopsticks in the serving dish. However, at some formal meals, there may be pairs of communal serving chopsticks (, gongkuai).
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Rice is a staple with preparations and ingredients varying by region: Mid Guinea, Upper Guinea, Coastal Guinea, Forested Guinea, and the area of the capital (Conakry). It is part of West African cuisine and includes fufu, jollof rice, maafe, and tapalapa bread. Ingredients include boiled cassava leaves. In rural areas, food is eaten from a large serving dish and eaten by hand outside.
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He was proficient in numerous languages: Russian, Ukrainian, Romanian, German, and others. In his early childhood, he sang in a church choir and learned how to play the 7-string guitar. After the war, Pyotr, who had never learned a real trade, worked at various restaurants, serving, dish-washing and performing small theatrical acts. He had a soft baritone voice.
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The BioLite Portable Grill, released in 2013, is designed to work with the CampStove. Features include a fuel intake lid for fire maintenance, compact design with foldable legs and a travel cover for transportation. The travel cover can additionally function as a serving dish or cutting board. The steel grill grate has three temperature zones for searing, cooking, and toasting.
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Syriac Orthodox patriarch Michael the Syrian (born ca. 1126) records that the city was "devastated upon its capture".Meyers (1999:381). William of Tyre mentions (10.16) the discovery of a "vessel of the most green colour, in the shape of a serving dish" (vas coloris viridissimi, in modum parapsidis formatum) which the Genuese thought to be made of emerald, and accepted as their share of the spoils.
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A plaque was placed at the site of the store where Lord Stanley purchased the Cup. In 2007, the Cup went to Helsinki, Finland, with Anaheim Ducks forward Teemu Selänne. Tomas Holmström took the trophy to his hometown Piteå in Sweden in the summer of 2008. He used the trophy as a baptismal font for his niece, and also as a serving dish for pitepalt.
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When dinner is served, Elizabeth's severed head is in the serving dish. William goes into the cellar to investigate and finds a box and a photograph. Colin steals the photo from him, however, and William is then attacked and killed with a pitchfork by the hooded figure. Later, Martha finds Colin with the photo and realizes what it means, but is killed with a hatchet.
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Joseph Brown, 1861, Frontispiece to The Cook's Guide Engraving of Francatelli drawn by Auguste Hervieu and engraved by Samuel Freeman, probably in 1846, Frontispiece to The Modern Cook, 1845 "Salmon à la Chambord", a decorated serving-dish from The Modern Cook Charles Elmé Francatelli (1805–10 August 1876) was an Italian British cook, known for his cookery books popular in the Victorian era, such as The Modern Cook.
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Another theory is that the word lasagne comes from the Greek λάσανα (lasana) or λάσανον (lasanon) meaning 'trivet', 'stand for a pot' or 'chamber pot'.λάσανα, Henry George Liddell, Robert Scott, A Greek-English Lexicon, on Perseus The Romans borrowed the word as lasanum, meaning 'cooking pot'. The Italians used the word to refer to the cookware in which lasagne is made. Later, the food took on the name of the serving dish.
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Chocolate Biscuit pudding is dish that was introduced to Sri Lanka during the British Colonial era. The dish has spread to many other countries including South Africa with the migration of South Indians. To make up the pudding, layers of a prepared chocolate pudding/icing mixture are alternated in a serving dish with layers of Marie biscuits dipped in warm milk.Chocolate Biscuit Pudding Usually, the pudding will consist of five to seven layers in total.
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The prepared raw meat is poached in water that is heated to boiling point for 20–30 seconds, just enough to remove rawness yet preserving the meat's tenderness. Then it is drained and put in the serving dish with vegetables. Minced dried chili, sichuan pepper, minced garlic, and other seasoning are spread over the meat. Vegetable oil is heated in a pan nearly to smoking point, then poured over the prepared meat and vegetable.
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New York: Garland. . as well as other related texts. Perceval is the earliest recorded account of what was to become the Quest for the Holy GrailO'Gorman, Richard (1991). "Grail". In Norris J. Lacy, The New Arthurian Encyclopedia, pp. 212–213. New York: Garland. . but describes only a golden grail (a serving dish) in the central scene, does not call it "holy" and treats a lance, appearing at the same time, as equally significant.
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Its creased tablecloth shows that this is a special occasion for "sharing what we have with those we love", according to Lennie Bennett. The table has a bowl of fruit, celery, pickles, and what appears to be cranberry sauce. There is a covered silver serving dish that would traditionally hold potatoes, according to Richard Halpern, but Bennett describes this as a covered casserole dish. The servings are less prominent than the presentation of white linen, white plates and water-filled glasses.
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Such illustrations were influential too on those who created designs for crockery. That on a Spode serving dish from 1831 is also related to the Barlow design, although the action takes place outside the barn. A Staffordshire nursery dish of 1835, however, has more in common with Howitt's design. The fable also figured on the popular alphabet plates from Brownhills Pottery later in the 19th century, although in this case only the ox's head is featured as it gazes at the dog reared up and barking.
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The pasta is cooked in moderately salted boiling water. The guanciale is briefly fried in a pan in its own fat. A mixture of raw eggs (or yolks), grated Pecorino (or a mixture with Parmesan), and a liberal amount of ground black pepper is combined with the hot pasta either in the pasta pot or in a serving dish, but away from direct heat, to avoid curdling the egg. The fried guanciale is then added, and the mixture is tossed, creating a rich, creamy sauce with bits of meat spread throughout.
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In 1963, initiated by a letter to a TV program, her career as a gourmet scholar started: she got her own TV program at the local television station in Osaka. In 1970, she debuted as an essayist, and published many cookbooks and essays. She appeared on NHK’s cooking programs such as “Kyou no Ryouri (Today’s Dinner)” for the last 26 years and received public attention. She also created household products. Her serving dish “Kiai” was awarded the Good Design Award by the Japan Institute of Design Promotion Organization, which is instituted by the Ministry of International Trade and Industry of Japan, in 1990.
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Sèvres soup tureen and tray. Sèvres porcelain, National Gallery of Victoria, Australia Silver-gilt tureen, Paris, 1769–70 An Emile Gallé (1846–1904) tureen A tureen is a serving dish for foods such as soups or stews, often shaped as a broad, deep, oval vessel with fixed handles and a low domed cover with a knob or handle. Over the centuries, tureens have appeared in many different forms, some round, rectangular, or made into fanciful shapes such as animals or wildfowl. Tureens may be ceramic--either the glazed earthenware called faience or porcelain--or silver, and customarily they stand on an undertray or platter made en suite.
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Silver service (in British English) is a method of foodservice at the table, with waiter transferring food from a serving dish to the guest's plate, always from the left. It is performed by a waiter by using service forks and spoons from the diner's left. In France, it appears to be now known as service à l'anglaise ("English service"), although historically that meant something else, with the hostess serving out the soup at one end of the table, and later the host carving a joint of meat at the other end, and diners serving themselves with other dishes.Strong, Roy, Feast: A History of Grand Eating, p.
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Wooden trivets Metal trivet, 19th century replica French metal trivet, 19th century replica Decorative brass trivets by the industrial designer Maurice Ascalon (1913–2003), manufactured by the Pal-Bell Company circa 1940s. A trivet is an object placed between a serving dish or bowl, and a dining table, usually to protect the table from heat damage. Trivet also refers to a tripod used to elevate pots from the coals of an open fire (the word trivet itself ultimately comes from Latin tripes meaning "tripod"). Metal trivets are often tripod-like structures with three legs to support the trivet horizontally to hold the dish or pot above the table surface.
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Full view The large silver tray is rectangular in shape and is engraved with mythological scenes from antiquity. Designed either as a serving dish for Roman banquets or as a ritual tray for sacrifices, this particularly extravagant example is similar in style to several platters from the Mildenhall Treasure and can be dated to the 4th Century AD. The main scene on the dish shows the god Apollo at the entrance to a shrine, clasping a bow with a lyre at his feet. To his left enters the goddesses Artemis and Athena in conversation. The two female deities in the centre have not been conclusively determined.
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The Engelhards also donated a Federalist hunt board crafted in the American South. A side table, attributed to cabinetmaker John Shaw (cabinetmaker) of Annapolis, Maryland; a mahogany sideboard manufactured in New England and originally owned by Daniel Webster; a setee with caned seat; and a hunt table in the Hepplewhite style also adorned the room. Additional Federalist dining chairs were donated in 1962. Serving items in the President's Dining Room during the Kennedy administration included a silver dinner service purchased by President Andrew Jackson in 1833, a tureen purchased by President James Monroe, a French silver dessert service, two French-made wine coolers, and a vegetable serving dish purchased by President Jackson.
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Through cooperative agreements and cultural exchanges fostered by the Samish Nation, numerous ancestral objects have been returned to Samish, among them a house post from the last longhouse on Guemes Island (Burke Museum); a canoe believed to date from ca. 1855 (San Juan Island Historical Museum); and 11 baskets, four hats, two cattail mats, two weaving shuttles, two mesh sticks used in making nets, a wooden serving dish, a wooden water bucket, a piece of twine, and a stone hammer (Karshner Museum and Center for Culture and Arts). While English is commonly spoken, the traditional language is Samish, a dialect of Straits Salish, a Central Salish language. The Nation's language preservation program has recorded more than 60 hours of interviews with fluent speakers; language program manager Kelly Popólxmot Hall teaches the Samish language.
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The vessels found are eloquent testimony to the artistic and technical achievements of their makers, and they hold clues about the organization of the society that commissioned them. Painted ceramic vessels from Susa in the earliest first style are a late, regional version of the Mesopotamian Ubaid ceramic tradition that spread across the Near East during the fifth millennium B.C. The Anubanini rock relief, circa 2300 BC. Susa I style was very much a product of the past and of influences from contemporary ceramic industries in the mountains of western Iran. The recurrence in close association of vessels of three types—a drinking goblet or beaker, a serving dish, and a small jar—implies the consumption of three types of food, apparently thought to be as necessary for life in the afterworld as it is in this one. Ceramics of these shapes, which were painted, constitute a large proportion of the vessels from the cemetery.
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The dish was so well known that di Lelio was invited to demonstrate it both in Italy and abroad. The fame of the dish, called on Alfredo's menus maestosissime fettuccine all'Alfredo 'most majestic fettuccine, Alfredo style', comes largely from the "spectacle reminiscent of grand opera" of its preparation at table,Waverly Root, The Food of Italy, 1971, p. 86 as described in 1967: > [The fettuccine] are seasoned with plenty of butter and fat parmesan, not > aged, so that, in a ritual of extraordinary theatricality, the owner mixes > the pasta and lifts it high to serve it, the white threads of cheese gilded > with butter and the bright yellow of the ribbons of egg pasta offering an > eyeful for the customer; at the end of the ceremony, the guest of honor is > presented the golden cutlery and the serving dish, where the blond > fettuccine roll around in the pale gold of the seasonings. It's worth seeing > the whole ceremony.
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Painted ceramic vessels from Susa in the earliest first style are a late, regional version of the Mesopotamian Ubaid ceramic tradition that spread across the Near East during the fifth millennium B.C. Susa I style was very much a product of the past and of influences from contemporary ceramic industries in the mountains of western Iran. The recurrence in close association of vessels of three types—a drinking goblet or beaker, a serving dish, and a small jar—implies the consumption of three types of food, apparently thought to be as necessary for life in the after world as it is in this one. Ceramics of these shapes, which were painted, constitute a large proportion of the vessels from the cemetery. Others are course cooking- type jars and bowls with simple bands painted on them and were probably the grave goods of the sites of humbler citizens as well as adolescents and, perhaps, children.
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The Genoa Chalice The Sacro Catino, kept in Genoa Cathedral, is a hexagonal dish of the Roman era made of green Egyptian glass, some 9 cm high and 33 cm across. It was taken to Genoa by Guglielmo Embriaco as part of the spoils from the conquest of Caesarea in 1101. William of Tyre (10.16) describes it as a "vessel of the most green colour, in the shape of a serving dish" (vas coloris viridissimi, in modum parapsidis formatum) which the Genuese thought to be made of emerald, and accepted as their share of the spoils. William states that the Genoese were still exhibiting the bowl, insisting on its miraculous properties due to its being made of emerald, in his own day (Unde et usque hodie transeuntibus per eos magnatibus, vas idem quasi pro miraculo solent ostendere, persuadentes quod vere sit, id quod color esse indicat, smaragdus), the implication being that emerald was thought to have miraculous properties of their own in medieval lore and not that the bowl was thought of as a holy relic.
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The meal begins with a ritual washing of hands, as a jug and basin called the tasht naèr (tasht-e-naari in Urdu/Persian) is passed among the guests and their hands are being washed. Afterwards, Dastarkhan is spread and a large serving dish piled high with heaps of rice, decorated and quartered by two seekh kabab, four pieces of meth maaz, two tabak maaz, sides of barbecued ribs, and one safed kokur, one zafrani kokur (Kong Kokur in Kashmiri), and a mutton dish consisting of a piece known as Danni phol, sprinkled over with some coriander and Musk Melon seeds,followed by waza serving other dishes like Risteh, roganjosh, aab gosht, runwangan tchaman, marchwangan kormeh, aloo bukhara gosht, Daniwal kormeh, wazz palak, hindi roganjosh, sindhi roganjosh, matxh, botehcxear maaz(apricot mutton curry) last but not the least Gushtaab/Gushtaba including others. The meal is accompanied by yoghurt garnished with Kashmiri saffron, salads, Kashmiri pickles and dips. Afterwards, the Dastarkhan is rolled off and the guests are again made to wash their hands.
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In 2009, Noten started, inspired by a card of Japanese artist Hokusai Katsushika (1760–1849), his ongoing Haunted by 36 Women project. Like Hokusai who created 36 drawings from the mountain he loved, Noten chose 36 archetypes of women to design jewellery for. First, a life-size sculpture is constructed, which is then transformed into a wearable art object, made out of different materials like nylon, stainless steel, titanium, silver or gold. So far Noten has created, among others, Career Woman (a limited edition of three pieces 18K gold-plated ring decorated with a miniature office chair combined with the saddle of a racing bicycle), Iron Lady (a ring with an iPod), Femme Fatale (a ring with a miniature fencing foil attached, flexible by the use of rubber-filled nylon and priced at €225.00, also in the Stedelijk Museum 's-Hertogenbosch collection), Macha (a ring with a machinegun), Ice-cream girl (a ring and a bracelet with a pair of pointed stiletto shoes on a car tire), Chocolate Hooker (a ring with a serving dish filled with chocolates and priced at €150.00) and Kenau (a ring with a purse and a pair of boxing gloves).
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