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Yemas de Santa Teresa (Yolks of Saint Teresa) or Yemas de Ávila (Yolks of Ávila) is a pastry that is identified with the Spanish province of Ávila. They can be bought throughout Spain but typically they are a delicacy associated with the city of Ávila .
The number of words in the answer is not given in the clue—so a one-word clue can have a multiple-word answer. [ 28 ] The theme, if any, will be applied consistently throughout the puzzle; e.g., if one of the theme entries is a particular variety of pun, all the theme entries will be of that type. [ 9 ]
Crossword clues are generally consistent with the solutions. For instance, clues and their solutions should always agree in tense, number, and degree. [6] If a clue is in the past tense, so is the answer: thus "Traveled on horseback" would be a valid clue for the solution RODE, but not for RIDE.
"Books" for OT or NT, as in Old Testament or New Testament. "Sailor" for AB, abbreviation of able seaman. "Take" for R, abbreviation of the Latin word recipe, meaning "take". Most abbreviations can be found in the Chambers Dictionary as this is the dictionary primarily used by crossword
Internationally, the umami-boosting qualities of the yolk have been used to add a layer of flavor to salad and avocado toast, grated over pastas and even added to coffee.
The name yema is from Spanish for "egg yolk". Like other egg yolk-based Filipino desserts, it is believed that yema originated from early Spanish construction materials. During the Spanish colonization of the Philippines, egg whites mixed with quicklime and eggshells were used as a type of mortar to hold stone walls together. Filipinos reused ...
Margaret Petherbridge Farrar (March 23, 1897 – June 11, 1984) was an American journalist and the first crossword puzzle editor for The New York Times (1942–1968). Creator of many of the rules of modern crossword design, she compiled and edited a long-running series of crossword puzzle books – including the first book of any kind that Simon & Schuster published (1924). [1]
The yolk of a chicken egg Diagram of a fish egg; the yolk is the area which is marked 'C'. Among animals which produce eggs, the yolk (/ ˈ j oʊ k /; also known as the vitellus) is the nutrient-bearing portion of the egg whose primary function is to supply food for the development of the embryo.