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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.
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 ...
The origin of the lingo is unknown, but there is evidence suggesting it may have been used by waiters as early as the 1870s and 1880s. Many of the terms used are lighthearted and tongue-in-cheek and some are a bit racy or ribald, [3] but are helpful mnemonic devices for short-order cooks and staff. [2]
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.
Notes Works cited References External links 0-9 S.S. Kresge Lunch Counter and Soda Fountain, about 1920 86 Main article: 86 1. Soda-counter term meaning an item was no longer available 2. "Eighty-six" means to discard, eliminate, or deny service A abe's cabe 1. Five dollar bill 2. See fin, a fiver, half a sawbuck absent treatment Engaging in dance with a cautious partner ab-so-lute-ly ...
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 ...
GERD can cause inflammation of the lower esophagus caused by chronic acid reflux, making it hard to swallow. Related: The 7-Day GERD Diet Plan Registered Dietitians Swear By
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.
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