From creamy butternut squash bisques to chunky sweet potato chilis and more, scroll on for your fill of three vegan winners to keep you warm all fall and winter long.
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"The American Food Revolutions: Cuisines in America". Eldrbarry.net. Accessed June 2011. Bisques are prepared with a variety of seafoods.
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In 2002, 40% of the sandwiches sold at Antone's were the "Original" variety. Today traditional po' boy shops offer gumbos, bisques, jambalaya, crawfish kickers and boudin, a Cajun sausage.
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Similar to bisques, chowders are thick soups usually containing some type of starch. Coulis were originally meat juices, and now are thick purées. Some soups are served only cold, and other soups can optionally be served cold.
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Crayfish are eaten worldwide. Like other edible crustaceans, only a small portion of the body of a crayfish is eaten. In most prepared dishes, such as soups, bisques and étouffées, only the tail portion is served. At crawfish boils or other meals where the entire body of the crayfish is presented, other portions, such as the claw meat, may be eaten.
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Crayfish are eaten all over the world. Like other edible crustaceans, only a small portion of the body of a crayfish is edible. In most prepared dishes, such as soups, bisques and étouffées, only the tail portion is served. At crawfish boils or other meals where the entire body of the crayfish is presented, other portions, such as the claw meat, may be eaten.
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The established French classifications of clear soups are bouillon and consommé. Thick soups are classified depending upon the type of thickening agent used: purées are vegetable soups thickened with starch; bisques are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter, and cream. Other ingredients commonly used to thicken soups and broths include Thickening Soups. Bhg.com. Retrieved on 2 May 2013.
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In the US, the first colonial cookbook was published by William Parks in Williamsburg, Virginia, in 1742, based on Eliza Smith's The Compleat Housewife; or Accomplished Gentlewoman's Companion, and it included several recipes for soups and bisques. A 1772 cookbook, The Frugal Housewife, contained an entire chapter on the topic. English cooking dominated early colonial cooking; but as new immigrants arrived from other countries, other national soups gained popularity. In particular, German immigrants living in Pennsylvania were famous for their potato soups.
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Bisque is a method of extracting flavor from imperfect crustaceans not good enough to send to market. In an authentic bisque, the shells are ground to a fine paste and added to thicken the soup. Julia Child even remarked, "Do not wash anything off until the soup is done because you will be using the same utensils repeatedly and you don't want any marvelous tidbits of flavor losing themselves down the drain." Bisques are thickened with rice, which can either be strained out, leaving behind the starch, or pureed during the final stages.
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Demolding for “Under Cut” is a great challenge in manufacturing porcelain. Experts in the company independently developed a unique patented technology, “Method of Making A Ceramic Ornament Having Short Undercuts On Surface Thereof,” which has successfully overcome this problem. This level of complexity is also possible due to a combination of advanced 3D printing technology and traditional handicraft that involves hand-sculpting of prototypes, hand-assembly of parts, and hand-painting the bisques. All these steps allow FRANZ to produce unique artworks that are vibrantly colored and have three-dimensional details and relief.
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Thick soups are classified depending upon the type of thickening agent used: bisques are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter, and cream. Other ingredients commonly used to thicken soups and broths include rice, lentils, flour, and grains; many popular soups also include carrots and potatoes. Fish soups are similar to fish stews, and in some cases there may not be a clear distinction between the two; however, fish soups generally have more liquid than stews. Fish soups have been made since early times.
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A potage is a category of thick soups, stews, or porridges, in some of which meat and vegetables are boiled together with water until they form a thick mush. Bisques are heavy cream soups traditionally prepared with shellfish, but can be made with any type of seafood or other base ingredients. Cream soups are dairy based soups. Although they may be consumed on their own, or with a meal, the canned, condensed form of cream soup is sometimes used as a quick sauce in a variety of meat and pasta convenience food dishes, such as casseroles.
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Some soups are served with large chunks of fish or vegetables left in the liquid, while a broth is a flavored liquid usually derived from simmering a food or vegetable for a period of time in a stock. Bisques are heavy cream soups traditionally prepared with shellfish, but can be made with any type of seafood or puree of vegetables or fruits. Cream soups are flavored broths thickened with a white sauce. Although they may be consumed on their own, or with a meal, the canned, condensed form of cream soup is sometimes used as a quick sauce in a variety of meat and pasta convenience food dishes, such as casseroles.
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The best players may take a ball round a full circuit in one turn. "Advanced play" (a variant of association play for expert players) gives penalties to a player who runs certain hoops in a turn, to allow the opponent a chance of getting back into the game; feats of skill such as triple peels or better, in which the partner ball (or occasionally an opponent ball) is caused to run a number of hoops in a turn by the striker's ball, help avoid these penalties. A handicap system ("bisques") provides less experienced players a chance of winning against more formidable opponents. Players of all ages and both sexes compete on level terms.
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Eventually making his presence known to the Dekarangers during the Faraway incident, Abrella starts taking their interference personally after the Browgoul incident, leading a campaign against the Space Police through Doggie's former friend Bisques and piloting a Big Drawer until he finally executes his master plan, busting out a quartet of Alienizer criminals and taking over the Deka Base while he used another Alienizer criminal Jellyfis to keep the Dekarangers busy. From there, he uses Deka Base Robo to rampage Megalopolis so to lure the bulk of SPD to Earth, using their own planetary forcefield against them. However, he meets his end at the hands of the Dekarangers, thus finally bringing him to justice through the D-Bazooka. However, true to his final words, his pupil Abollos would carry on in his stead.
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Today Vermont has more artisanal cheese makers per capita than any other state, and diversity is such that interest in goat's milk cheeses has become prominent. Crustaceans and mollusks are also an essential ingredient in the regional cookery. Maine and Massachusetts, in more recent years, have taken to harvesting peekytoe crab and Jonah crab and making crab bisques, based on cream with 35% milkfat, and crabcakes out of them: often these were overlooked as bycatch of lobster pots by fisherman of the region, but in the past 30 years their popularity has firmly established them as a staple They even appear on the menu as far south as to be out of region in New York, where they are sold to four star restaurants in the form of cocktail claws. Squid are heavily fished for and eaten as fried calamari, and often are an ingredient in Italian American cooking in this region.
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