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At this stage they may be eaten raw, fried or pickled. Young tender pods with undeveloped beans can be used whole in stir-fried dishes. [6] The seeds are also dried and seasoned for later consumption. When dried, the seeds turn black. Petai beans or seeds look like broad beans. Like mature broad beans, they may have to be peeled before cooking.
Nezara viridula, commonly known as the southern green stink bug (USA), southern green shield bug (UK) or green vegetable bug (Australia and New Zealand), is a plant-feeding stink bug. Believed to have originated in Ethiopia , it can now be found across the world. [ 1 ]
The genus name Anagyris is a compound of the Ancient Greek prefix ανα (ana-) "up / back again / backwards" and γῦρος (gŷros), "ring" / "round", giving the meaning "bent back into a ring" - in reference to the curved pods of the plant, while the Latin specific name foetida is the feminine form of the adjective foetidus, meaning "stinking" or "smelly" - in reference to the foul stench ...
Assuming one pound of green beans contains 35 to 40 pieces and yields about 3 cups of chopped beans, you’ll need about one pound for a party of three, assuming you’re making roasted, steamed ...
Better beans, better garlic bread and better salad in 2024.
Taramasalata – Greek meze made from salted and cured roe of the cod, carp, or grey mullet mixed with olive oil, lemon juice, and bread or potatoes; Tartar sauce; Teewurst – a German sausage made from two parts raw pork (and sometimes beef) and one part bacon, it contains 30 to 40 percent fat, which makes it particularly easy to spread
A selection of various legumes. This is a list of legume dishes.A legume is a plant in the family Fabaceae (or Leguminosae), or the fruit or seed of such a plant. Legumes are grown agriculturally, primarily for their food grain seed (e.g. beans and lentils, or generally pulse), for livestock forage and silage, and as soil-enhancing green manure
Asafoetida has a pungent smell, as reflected in its name, lending it the common name of "stinking gum". The odour dissipates upon cooking; in cooked dishes, it delivers a smooth flavour reminiscent of leeks or other onion relatives. Asafoetida is also known colloquially as "devil's dung" in English (and similar expressions in many other languages).