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In Australia and New Zealand, post World War II, flummery was the name given to a completely different dish, a mousse dessert made with beaten evaporated milk, sugar, and gelatine. Also made using jelly crystals, mousse flummery became established as an inexpensive alternative to traditional cream-based mousse.
In 'Liberality and Hospitality', Tibbot analysed the importance of food as a social factor through the ages. In 'Laundering in the Welsh Home', Tibbott wrote about the time before washing machines, when laundry was a major domestic task. In 'Sucan and Llymru', the sour oatmeal-based 'jelly' produced in Wales is analysed.
Welsh cuisine (Welsh: Ceginiaeth Cymreig) encompasses the cooking styles, traditions and recipes associated with Wales.While there are many dishes that can be considered Welsh due to their ingredients and/or history, dishes such as cawl, Welsh rarebit, laverbread, Welsh cakes, bara brith and Glamorgan sausage have all been regarded as symbols of Welsh food.
from llymru [3] [4] pikelet a type of small, thick pancake. Derived from the Welsh bara pyglyd, meaning "pitchy [i.e. dark or sticky] bread", later shortened simply to pyglyd; [5] [6] The early 17th century lexicographer, Randle Cotgrave, spoke of "our Welsh barrapycleds".
The cuisine of Swansea (Welsh: Abertawe) is based on the city's long history and the influence of the surrounding regions of Gower, Carmarthenshire, and Glamorgan, Wales.. The city has a long maritime, industrial, and academic tradition, and people from many different parts of the world have lived, studied, and worked in the ci
Deep-dish pizza and all-beef hot dogs, chicken Vesuvio and Garrett Popcorn. 24 (11) September 7, 2015 Milwaukee: Cheese curds, bratwurst, frozen custard and butter burgers. 25 (12) September 14, 2015 Miami: Cuban sandwiches, fresh stone crabs and key lime pie. 26 (13) September 21, 2015 Buenos Aires: Barbecued beef, chimichurri and dulce de leche.
In northern Mexico, hominy is typically added. In northwest states such as Sinaloa and Sonora usually only the blanco, [6] (white) variation is seen; menudo blanco is the same dish, but red pepper is not added (though jalapeño or chopped green chilies may be included to replace the spice in the red version), thus giving the broth a clear or ...
Milcao: The dish is a type of potato pancake prepared with raw grated potatoes and cooked mashed potatoes mixed with other ingredients. Chochoca: Also known as chochoyeco, trotroyeco or trutru, this is a traditional Chilote dish prepared with raw squeezed potatoes and boiled mashed potatoes or flour, stuck to a pole and roasted in a fireplace.