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A "proper" burnt end should display a modest amount of "bark" or char on at least one side. Burnt ends can be served alone (sometimes smothered in barbecue sauce) or in sandwiches, as well as in a variety of other dishes, including baked beans [2] and French fries. Kansas City native Calvin Trillin is often credited with popularizing burnt ends ...
Burnt ends are the crusty, fatty, flavorful meat cut from the point of a smoked beef brisket. [2] Side dishes include a unique style of baked beans , French fries , and coleslaw . History
The decor has consistently been formica tables, fluorescent lighting, and jugs of sauce placed in the windows. Its specialty is burnt ends, the flavorful end pieces of smoked beef brisket; burnt end sandwiches are served open-faced at the restaurant. Its sauce is characterized by vinegar and paprika rather than sweetness.
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The coated end of a match, known as the match "head", consists of a bead of active ingredients and binder, often colored for easier inspection. There are two main types of matches: safety matches, which can be struck only against a specially prepared surface, and strike-anywhere matches, for which any suitably frictional surface can be used.
Harland Sanders was born in 1890 and raised on a farm outside Henryville, Indiana. [1] His father died in 1895, and to make ends meet his mother took work at a canning plant. [2]
Taper: Chopsticks are usually tapered in the end used for picking up food. Chinese and Vietnamese chopsticks are more commonly blunt, while Japanese ones tend to be sharp and pointed in style. Korean chopsticks typically have sharp tapers. Tips: Some chopsticks have a rough surface for the tip end, to provide better friction for gripping food ...