Some articles on dishes:
... term used to refer to inexpensive Korean dishes available at bunsikjeom (분식점) or bunsikjip (분식집) snack restaurants ... However, the modern definition of the term also includes other dishes served at bunsik restaurants that can be had in large portions at low prices, such as gimbap, tteokbokki, ramyeon, rabokki (tteokbokki with ...
... There are a number of dishes made with sea cucumber as this ingredient is expected to have a strong cultural emphasis on health ... In most dishes, the sea cucumber has a slippery texture ... Common ingredients that go with sea cucumber dishes include winter melon, dried scallop, kai-lan, Shiitake mushroom, and Chinese cabbage ...
... Callaloo (sometimes spelled kallaloo) is a soup made from callaloo bush/leaf, often substituted with spinach ... It consists of various meats and okra, and is boiled to a thick stew consistency ...
... rice surrounded by assorted of Indonesian dishes, such as urap vegetables, fried chicken, empal gepuk (sweet and spicy fried beef), abon sapi (beef floss), semur (beef stew in sweet soy sauce), teri ... Today the dishes which accompany tumpeng can be of the host discretion, it can be vegetarian, to barbecued seafood ...
... Task The Seasonal Ingredient - The five remaining couples must make dishes to sell at a local farmers market using only fresh, local and seasonal produce ... Their dishes must showcase the best produce and promote their restaurant concepts ... were then delivered gifts of freshly caught rabbit and pigeon with which to create dishes for their restaurants ...
Famous quotes containing the word dishes:
“First theres the childrens house of make believe,
Some shattered dishes underneath a pine,
The playthings in the playhouse of the children.
Weep for what little things could make them glad.”
—Robert Frost (18741963)
“Before she has her floor swept
Or her dishes done.
Any day youll find her
A-sunning in the sun!”
—Edna St. Vincent Millay (18921950)
“When I develop my recipes I always look for ways to create what I call the Big Taste. While I enjoy eating simple grilled foods, what interests me when I cook are dishes with a taste that is fully dimensional.”
—Paula Wolfert, U.S. cookbook writer. Paula Wolferts World of Food, Introduction, Harper and Row (1988)