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The interior of Le Vagenende on Boulevard Saint-Germain in Paris A riverside brasserie in Leeds, England The terrace of a brasserie on Groenplaats, Antwerp, Belgium. In France, Flanders, and the Francophone world, a brasserie (pronounced [bʁas(ə)ʁi] ⓘ) is a type of French restaurant with a relaxed setting, which serves dishes and other meals.
mangal. A brazier (/ ˈ b r eɪ ʒ ər /) is a container used to burn charcoal or other solid fuel for cooking, heating or rituals. It often takes the form of a metal box or bowl with feet.
Brasserie, a slightly more formal French restaurant that may brew its own beer; Diner, an inexpensive restaurant in North America that is well-known for offering breakfast foods; Parisian café, centers of French social and culinary life; Sidewalk cafe, a serviced portion of a bar or restaurant located on a sidewalk
If the food will not produce enough liquid of its own, a certain amount of cooking liquid that often includes an acidic element (e.g., tomatoes, beer, balsamic vinegar, wine) is added to the pot, often with stock. A classic braise is done with a relatively whole cut of meat, and the braising liquid will cover two-thirds of the food in the pan.
A bra, short for brassiere or brassière (US: / b r ə ˈ z ɪər /, UK: / ˈ b r æ s ɪər, ˈ b r æ z-/; French:), is a form-fitting underwear that is primarily used to support and cover a person's breasts. A typical bra consists of a chest band that wraps around the torso, supporting two breast cups that are held in place by shoulder straps.
More of the food is prepared at the restaurant than is the case at fast food chains. Fast casual restaurants usually do not offer full table service, but many offer non-disposable plates and cutlery. The quality of food and prices tend to be higher than those of a conventional fast food restaurant but may be lower than casual dining.
As noted by Midler, "The result of this swindle is pointedly clear: Do you buy a titsling or do you buy a brassiere?" [4] Peter Cook references Otto Titzling as the inventor of the brassiere during a Pete and Dud skit with Dudley Moore, in their West End stage show Beyond the Fringe, first broadcast on BBC2 in 1974.
Common food includes rice as a daily staple mixed with root vegetables, plantains, fresh and dried fish, and milk from grated coconuts and meat. Notable dishes include Chahoula ya nadzi, rice boiled in water or coconut milk generally served for large meals and makarara a festive fried cake that is prepared into rolls of dough made of flour and ...