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Plant and flower of the variety Bintje. Bintje / ˈ b ɪ n tʃ ə / is a middle-early ripening potato variety bred in the Netherlands by the Frisian schoolmaster K.L. de Vries in 1904 from (Munstersen x Fransen) and marketed for the first time in 1910. [1] The name of the potato, a diminutive of Benedict, was borrowed from one of his former ...
Baking Powder. For one 1 teaspoon of baking powder, use 1/4 tsp. baking soda and 1/2 tsp. vinegar or lemon juice and milk to total half a cup. Make sure to decrease the liquid in your recipe by ...
Digital Art by Sofia Kraushaar/Getty Images. Cavatappi, or corkscrew, is basically a helix-shaped version of macaroni. It’s a relatively new type of noodle, only dating back to the 1970s (and it ...
Bintje – a very successful potato variety created by Dutch schoolteacher Kornelis Lieuwes De Vries who in 1905 named it after one of his pupils: the then 17 year old Bintje Jansma. In 1976 she died in Franeker (Friesland) at age 88. The Bintje is equally suitable for boiling, baking, and for French fries, mashed potato and potato chips. It is ...
Twice-baked potato: Prepared using baked potatoes, the interior of the potato is scooped out after being first-baked. Additional ingredients are added to the potato that is scooped out, and the mix is then placed in the potato shells and baked again. [16] Pictured is a twice baked potato with cheddar cheese, bacon and green onion topping. Zwieback
Noodles are a type of staple food [1] made from some type of unleavened dough which is rolled flat and cut into long strips or strings. Noodles are usually cooked in boiling water, sometimes with cooking oil or salt added.
Naengmyeon [2] (냉면, in South Korea) or raengmyŏn (랭면, in North Korea) is a noodle dish of northern Korean origin which consists of long and thin handmade noodles made from the flour and starch of various ingredients, including buckwheat (메밀, memil), potatoes, sweet potatoes, arrowroot starch (darker color and chewier than buckwheat noodles), and kudzu (칡, chik).
Although moules-frites are popular in many countries, it is thought that the dish originated in Belgium. [4] It is likely that it was originally created by combining mussels, a popular and cheap foodstuff eaten around the Flemish coast, and fried potatoes, which were commonly eaten around the country in winter when no fish or other food was available.