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A meat and three meal is one where the customer picks one meat and three side dishes as a fixed-price offering. Meats commonly include fried chicken , country ham , beef , country-fried steak , meatloaf , or pork chop ; [ 1 ] [ 2 ] and sides span from vegetables such as potatoes , corn , and green beans , [ 3 ] to macaroni and cheese , hush ...
In service à la russe, charger plates are called service plates and are kept on the table during the initial courses. Service plates thus act as a base for soup bowls and salad plates. After the soup course is finished, both the soup bowl and service plate are removed from the table; a heated plate is put in their place.
A combination plate may refer to a meal or plate with a combination of foods, including: [1] [2] [3] Plate lunch, a traditional Hawaiian meal consisting of rice, macaroni salad, and an entrée. Meat and three, a Southern American meal featuring one meat and three side dishes. Blue-plate special, a low-cost daily meal special served in diners.
A December 2, 1928, article, lamenting the rise in prices that had made it difficult to "dine on a dime," praised an Ann Street establishment where one could still get "a steak-and-lots-of-onion sandwich for a dime" and a "big blue-plate special, with meat course and three vegetables, is purchasable for a quarter, just as it has been for the ...
Small plates is a manner of dining that became popular in US food service after 2000. Small plates may either refer to small dishes resembling appetizers which are ordered à la carte and often shared, such as tapas , or to the small courses served as part of a more formal meal.
A platter is a large type of dishware used for serving food. It is a tray on which food is displayed and served to people. Its shape can be oval, round, octagonal, rectangular, or square.