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The amuse-bouche emerged as an identifiable course during the nouvelle cuisine movement, which emphasized smaller, more intensely flavoured courses. [8] It differs from other hors d'œuvres in that it is small, usually just one or two bites, and preselected by the chef and offered free of charge to all present at the table.
Some foods, like ice cream cones, don't require any special equipment to get to the good stuff, but you'd be hard-pressed to finish a whole cone without at least some very sticky fingers.
The word is derived from the French word cours (run), and came into English in the 14th century. [2] It came to be used perhaps because the food in a banquet serving had to be brought at speed from a remote kitchen – in the 1420 cookbook Du fait de cuisine the word "course" is used interchangeably with the word for serving.
One man's trash is another man's treasure; One might as well be hanged for a sheep as a lamb; One might as well throw water into the sea as to do a kindness to rogues; One law for the rich and another for the poor; Opportunity does not knock until you build a door; One swallow does not make a summer; One who believes in Sword, dies by the Sword ...
A doctor explains why spicy food makes you poop. I imagine the pearly gates slowly opening and gleaming upon the Heavens in the same way the doors to my refrigerator unveil twinkling jars of salsa ...
food outlet where one can order food to go (or be delivered) (not usually applied to fast food chains). Usage: "we had a takeaway for dinner", "we went to the local takeaway". [DM]; (US: takeout) take the piss (vulgar) / take the mickey (slang) to make fun of somebody or something; to act in a non-serious manner about something important.
Of course, the two of us know each other so well that it's easy for us to anticipate what the other one is maybe chasing after, and so we're not very dogmatic about it. Sometimes we write together.
In one modern version of service à la russe, courses are brought to the table in sequence. Only empty plates are set in front of each guest and guests individually fill their plates with selections from a variety of dishes. In another, common in restaurants, a filled plate is placed in front of a guest, pre-portioned away from the table.