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Acadian cuisine (French: Cuisine acadienne) comprises the traditional dishes of the Acadian people. [ 1 ] [ 2 ] [ 3 ] It is primarily seen in the present-day cultural region of Acadia . Note 1 Acadian cuisine has been influenced by the Deportation of the Acadians , proximity to the ocean, the Canadian winter , bad soil fertility, the cuisine of ...
Virginia Persimmon and Texas Persimmon; Rosehips, or fruit of various wild Rosa species. Sand Cherry; Fruit of select species of Aralia, also usually known as Spikenards, such as Racemosa. Not all species have safely edible fruit. fruits of the Gaultheria plants. Procumbens fruit is known as Teaberry, whereas Shallon is known as Salal and ...
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Originated in Texas and is the official dish of the U.S. state of Texas, as designated by the House Concurrent Resolution Number 18 of the 65th Texas Legislature during its regular session in 1977. [298] Clam chowder (Manhattan style) Northeast New York Clams cooked in a red broth with tomatoes for flavor and color. [299] Clam chowder (New ...
GO TEXAN is an advertising campaign sponsored by the Texas Department of Agriculture whose purpose is to encourage Texan and non-Texan consumers to seek and purchase Texas-made products. [1] The GO TEXAN campaign began in 1999 to focus on Texas agricultural products. Later, the campaign expanded to include shrimp and Texas wine.
Associated Wholesale Grocers, Inc. (AWG) is a retailer-owned wholesale grocery cooperative that supplies independently owned supermarkets and grocery stores. [1] It serves more than 4,000 locations in 36 states in the Midwest, the Southeast, and the Southwest, and from 8 full-line wholesale divisions.
Texan cuisine is the food associated with the Southern U.S. state of Texas, including its native Southwestern cuisine–influenced Tex-Mex foods. Texas is a large state, and its cuisine has been influenced by a wide range of cultures, including Tejano/Mexican, Native American, Creole/Cajun, African-American, German, Czech, Southern and other European American groups. [2]
Barbecue – usually pork or beef, but also chicken; seasoning and preparation vary greatly within the region, though most commonly pork-based in areas east of Texas Beef brisket – popular especially in Texas; Boucherie – a style of barbecue common to Cajuns in South Louisiana where the pig is eaten snout to tail