CooksInfo – Largest food encyclopaedia on the web

Time 2020-10-05 19:03:55

Web Name: CooksInfo – Largest food encyclopaedia on the web

WebSite: http://www.cooksinfo.com

ID:71500

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RiceRice is a grain that, just like wheat, is a member of the grass family. The stalks grow anywhere from 60 to 180 cm (2 to 6 feet) tall, and bloom with flowers that produce the grain as its seed.In Europe, it is grown in Northern Italy, and in some ...Read MoreShit on a ShingleShit on a shingle (SOS) is an (unofficial) US military food term.It generally implies some kind of meat in a sauce, served over toast (the toast being the "shingle"), often served as a breakfast dish. What it means exactly, though, depends on ...Read MoreMaggi Seasoning SauceMaggi seasoning sauce is a dark, strong, concentrated seasoning sauce produced commercially and sold in bottles.It is a thin sauce, with the consistency of soy sauce or Worcestershire sauce, which it looks like.It is a hydrolysed vegetable ...Read MoreMeasuring SpoonsMeasuring spoons are special, standardized spoons used to measure very small quantities of ingredients by volume quickly and accurately. The ingredients measured can be liquid, or dry.Unofficial instruments of measureTeaspoons and tablespoons are ...Read More American FoodA national or region cuisine?Some food writers say it can be argued that there's no national cuisine in America: rather, it's a collection of regional cuisines. Others counter that if that is true of America, then perhaps ...Read MoreBasketsBaskets have been an important part of food gathering, transportation and storage since time immemorial.Originally now made just of plant material or animal skins, they can now also be made of plastic, metal or ceramics.Types of baskets ...Read MoreClementine PaddlefordClementine Haskin Paddleford (27 September 1898 - 13 November 1967) was an American food writer and editor. She pioneered the way to writing about food as an interesting, fun topic in itself. She also pioneered linking food to where it was grown, or ...Read More Primary SidebarSearch Random Quote Without butter, without eggs, there is no reason to come to France. Paul Bocuse (French chef. 11 February 1926 20 January 2018)Food CalendarWhat happens when in the world of food.

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