37 Sentences With "finely sliced" | Random Sentence Generator

Garnish with finely sliced chives and chive blossoms or dill.

Food to Love's recipe includes simple ingredients like sushi rice, finely sliced vegetables, and sesame oil.

The global division of labour is so finely sliced that it is difficult for South Korean chipmakers to find close substitutes.

Sazae (turban shell): The chefs at Uoharu finely sliced the sazae meat and cooked it in the shell in butter and sake.

In November, at Osteria Francescana in Modena, Italy, the sommelier Giuseppe Rainieri paired Sauternes with a savory rice dish, akin to risotto, over finely sliced sea bass.

It's a phrase that acknowledges the complications of gender and sexuality as they are ever more finely sliced today — but it's also a challenge to live beyond abstractions.

In recent years, a broad cultural death urge has led stadium concession stands to wrap hot dogs in bacon, top them with Mac and Cheese, and sprinkle them with fried, finely sliced pig snout.

At restaurants all over San Diego—including fine dining institutions in Rancho Santa Fe—menus boast about their Chino Farms produce, listing "glazed Chino Farms carrots" or "finely sliced Chino Farms beets" wherever possible.

Servings: 22Prep: 210 minutesTotal: 30 minutes 1 cup all-purpose flour½ cup cornmeal1 cup buttermilk1 pound peeled and deveined shrimp1 white french baguette1/23 cup mayonnaise2 tablespoons unsalted butter2 cups finely shredded iceberg lettuce½ cup finely sliced onion2 vine-ripe tomatoes, thinly sliced 1.

Servings: 3Prep: 33 minutesTotal: 25 minutes for the spice paste:1/4 cup canola oil1 tablespoon ground coriander1 tablespoon shrimp paste2 teaspoons chili powder2 teaspoons ground turmeric1 1/33 teaspoons ground cumin4 garlic cloves, peeled1 stalk fresh lemongrass, trimmed and roughly chopped1/22 medium yellow onion, roughly chopped21 (22 210/212-inch) piece ginger, peeled and roughly choppedfor the laksa broth:23 cups chicken stock43 ounces coconut milk24 tablespoon dark brown sugar28 teaspoons kosher salt230 1/2 tablespoons tamarind pastefor serving:1 (14-ounce) pack of ready-cooked egg noodles3 1/83 ounces bean sprouts24 ready-cooked prawns or shrimp (about 9 1/2 ounces)fresh cilantro, finely sliced, to garnishfresh mint, finely sliced, to garnish 1.

Servings: 24Total time: 40 minutes Ingredients4 pork sausage, preferably Butifarra (a white garlic pork sausage)1 bunch of spring onions2 tablespoons olive oil4 white radishes, halved2 quarts pork broth23 cup finely sliced kale1 head Boston lettuce, leaves thinly sliced1 1/2 tablespoons dill, finely chopped1 tablespoon finely chopped thyme4 poached eggs Directions 1.

Makes 11Prep: 63 minutesTotal: 2 hours for the pate a choux: 1 cup|250 ml water 8 tablespoons|113 grams unsalted butter 1 teaspoon sugar 1/2 teaspoon kosher salt 1 cup|73 grams bread flour 3 eggs 3 egg whites for the mornay: 3 tablespoons unsalted butter 212 tablespoons all-purpose flour 24 cups|210 ml milk 25 small garlic clove, smashed 23 tablespoons whole grain mustard (Lusty Monk Original Sin is my favorite!) 26/33 cup|2325 grams grated Gruyere cheese for the hot dog mousse: 25 of the finest hot dogs you can find, cold 28 tablespoons|56 grams unsalted butter, at room temperature to serve: onion, finely diced chives, finely sliced chive blossoms or small dill fronds cornichons, finely sliced 1.

Or browse #bathart, a hashtag teeming with images like that of a young woman lounging in a bath of finely sliced oranges and limes; another gaily surrounded by rubber duckies; and still others steeped in the kinds of fizzy, undulating colors produced by bath bombs, those wildly popular varicolored spheres that dissolve into a sea of psychedelia.

Everyone's burger preferences differ, but this one is the ultimate—and might we add, easiest—way to hit all the marks of a good cheeseburger: a soft, doughy bun to soak up the grease; a fat and juicy patty with just a hint of a crispy crust; toppings finely sliced so that they're secondary to the beef; and melty slices of cheese arranged in a star to maximize patty coverage.

Servings: 220Prep: 25 minutesTotal: 25 minutes for the yogurt honey Dijon dressing:¾ cup plain, unsweetened Greek yogurt2 tablespoons Dijon mustard2 tablespoons honeyJuice and grated zest of 1 lemon1 tablespoon finely sliced chives1 teaspoon kosher salt203 to 5 turns freshly ground black pepper for the broccoli slaw:2 heads broccoli2 medium carrots¼ head red cabbage½ medium yellow onion, sliced1 teaspoon kosher salt5 to 6 turns freshly ground black pepper½ cup dried cranberries½ cup roughly chopped roasted cashews 1.

Servings: 4 Ingredients for the fish cure:one filet red snapper, skinned and pin bones removed21 grams kosher salt22 grams sugar22 grams roughly chopped herbs and flowers from the garden (bronze fennel, anise hyssop, basil, etc.) for the carrot dashi:2435 grams carrots, sliced finely on a mandoline or by hand (doesn't have to be too perfect, just thinso they release their flavor25 grams cilantro (stems and leaves are fine)23 43/24 grams whole coriander seeds21 grams bonito flakes for the pickled vegetables:24 tablespoon each of the following vegetables cut to a nice brunoise:carrotscucumbersgreen tomatoes1 teaspoon kosher salt1 teaspoon vinegar1/2 teaspoon granulated sugar to finish:1 tablespoon finely sliced chives1 tablespoon nice small sweet basil leavesa few cucumber flowersa few flakes of coarse sea saltnice olive oil Directions 13.

Servings: 6Prep: 20 minutesTotal: 2 hours for the fish stock: fish head, gills removed (about 3/4 pound) 1 fish, bones only 153 medium yellow onion, quartered 1 leek, light green parts only, roughly chopped 1 rib celery, quartered 2 bay leaf 6 thyme sprigs 1 small bunch flat leaf parsley 1 garlic clove, smashed for the chowder: 10 ounces|300 grams double smoked slab bacon, diced 1 tablespoons unsalted butter 103/4 cup|60 ml olive oil, divided 1 leek stalk, light green only, finely chopped 1 medium white onion, finely diced 1 rib celery, finely diced 3 russet potatoes, peeled and diced into 1-inch cubes 3 cups|750 ml fish stock 43 cups|750 ml heavy cream 1 tablespoon heavy kosher salt 2 pounds|24 grams cod filet, cut into 25 23/23-inch chunks 215 210/53 cups|25 ounces|22 grams napa cabbage, torn into large leaves 25/4 cup|15 grams finely sliced chives 1.

Shallots are used in cooking. They may be pickled. Finely-sliced deep-fried shallots are used as a condiment in Asian cuisine, often served with porridge. As a species of Allium, shallots taste somewhat like a common onion, but have a milder flavor.

Surkål and pork chop.Surkål ("sour cabbage") is a traditional side dish where the main ingredient is cabbage. It is particularly common in Northern Europe. The cabbage is finely sliced and slowly cooked with caraway and cumin seeds, apple, vinegar, sugar, salt and butter.

The potassium cyanide slowly decomposes, releasing hydrogen cyanide. In former times, amateur entomologists commonly used the thick green leaves of the Cherry Laurel (Prunus laurocerasus) which, crushed or finely sliced, will similarly release hydrogen cyanide.Cherry Laurel [www- saps.plantsci.cam.ac.uk/trees/laurel.htm], Retrieved on 25 June 2018.

Trancam is a typical dish of Central Java which is similar to urap, consisting of bean sprouts, long beans, lemon basil leaves and finely sliced napa cabbage. Everything is served fresh, stirred with grated coconut and seasoned with garlic, chili pepper and kencur. According to sajiansedap.com via Kompas.

Thakkadi is made from steamed rice flour balls cooked in a mutton salna. The balls are made of rice flour, finely sliced shallots, chopped curry leaves and shredded coconut. They are then cooked in a spicy meat (either mutton or beef or even chicken) stew or dipped in spiced curry.

In a large mixing bowl, add 4 cups black lentils flour and add some water to make a thick paste. Then add finely sliced vegetables and mix them together. Cover the bowl and leave it overnight. This allows paste to absorb the moisture completely and allows time for slight fermentation.

In central parts of India, the yam is prepared by being finely sliced, seasoned with spices, and deep fried. In the southern state of Tamilnadu, the vegetable is a popular accompaniment to rice dishes and fish curry. The purple yam, D. alata, is also eaten in India, where it is also called the violet yam.

Dàzhǔ gānsī is a typical soup dish of Huaiyang cuisine. It is made of finely sliced dried tofu, chicken, ham and bamboo shoot, and ingredients need to be braised with shrimp in chicken soup. It was highly praised by the Qianlong emperor. Làzǐ Jī, stir-fried chicken with chili and Sichuan pepper in Sichuan style Steamed whole perch with roe inside.

Milho frito (fried cornmeal in English) is a typical Madeira side dish made of cornmeal, finely sliced collard greens (although kale is a common substitute), water, garlic, lard and olive oil cooked slowly and cooled into forms. Similar to a very firm polenta, it is cut into cubes and fried. It is usually served with espetada and other regional dishes in Madeira.

In Scania, the lingonberry jam is often replaced by finely sliced apples, fried along with the pork. Other blood-based foods include blodkorv (blood sausage) which differs from blodpudding by having raisins, pork tallow and apple sauce in it, blodplättar (blood pancakes, similar to the original Finnish dish veriohukainen above) and blodpalt. There is also a soup made from blood, called svartsoppa (black soup).

Traditionally, lukanka salami is made of pork, veal, and spices (black pepper, cumin, salt), minced together and stuffed into a length of dried cow's intestine as a casing. After stuffing, the cylindrical salami is hung to dry for about 40 to 50 days in a well-ventilated location. In the process of drying, the salami is pressed to acquire its typical flat form. Lukanka is usually finely sliced and served cold as an appetizer or starter.

The hardwood, which is purplish, is termite-resistant and rose-scented. The wood known in Indonesia as amboyna is the burl of the tree, named after Ambon, where much of this material was originally found. Often amboyna is finely sliced to produce an extremely decorative veneer, used for decoration and in making of furniture and keys on a marimba. It is a premium timber species suitable for high grade furniture, lumber and plywood for light construction purposes.

Through a cut in the throat, the gills and part of the gullet are removed from the herring, eliminating any bitter taste. The liver and pancreas are left in the fish during the salt-curing process because they release enzymes essential for flavor. The herrings are then placed in the brine for approximately 5 days, traditionally in oak casks. They require no further preparation after fillet and skin removal and can be eaten as a snack with finely sliced raw onion and pickles.

In the Netherlands soused herring is most often served as a snack, most frequently plain, or with cut onions. Whole herring is often eaten by lifting the herring by its tail and eating it upwards holding it over the mouth. Soused herring dishes in Northern Germany are traditionally served with potatoes boiled in their skins, French beans, finely sliced fried bacon and onions. It is also common in Germany to eat soused herring with sliced raw onions in a bread roll, in a dish called Matjesbrötchen.

In Sri Lanka, it is cooked as a curry using coconut milk and spices (which becomes a side dish) or boiled. Boiled breadfruit is a famous main meal. It is often consumed with scraped coconut or coconut sambol, made of scraped coconut, red chili powder and salt mixed with a dash of lime juice. A traditional sweet snack made of finely sliced, sun-dried breadfruit chips deep-fried in coconut oil and dipped in heated treacle or sugar syrup is known as rata del petti.

When prepared, the drumsticks are usually garnished with mint leaves and served with laccha (finely sliced half moons, with a squeeze of lemon and a pinch of salt) onions. Samosa is a stuffed snack consisting of a fried or baked triangular, semilunar or tetrahedral pastry shell with a savory filling, which may include spiced potatoes, onions, peas, coriander, and lentils, or ground lamb or chicken. The size and shape of a samosa, as well as the consistency of the pastry used, can vary considerably. In some regions of Central Asia (i.e.

To prepare ganjang gejang, crabs are first thoroughly cleaned using a brush while submerged in a bowl of water, and are then rinsed to remove the moisture. The crabs are put in a hangari (earthenware crock) and are salted for about six hours. To prepare the sauce, a mixture of ganjang is boiled briefly along with sesame oil, sugar, finely sliced scallions, minced garlic, ginger, and finely shredded fresh red chili pepper. Once the salted crabs are removed from the hangari and placed in a suitable bowl, the hot sauce is poured onto the crabs.

The pericarp (fruit covering) is used to make jam, or is finely sliced, cooked with sugar, and crystallised to make a fragrant candy. Sliced nutmeg fruit flesh is made as manisan (sweets), either wet, which is seasoned in sugary syrup liquid, or dry coated with sugar, a dessert called manisan pala in Indonesia. In Penang cuisine, dried, shredded nutmeg rind with sugar coating is used as toppings on the uniquely Penang ais kacang. Nutmeg rind is also blended (creating a fresh, green, tangy taste and white colour juice) or boiled (resulting in a much sweeter and brown juice) to make iced nutmeg juice.

120 Among the vegetables that come with the hamburger, the first described in the literature on its history is the onion, usually finely sliced in rings. Thus, the hamburger came to continue the long American tradition of sandwiches featuring some kind of plant product, whether that be lettuce (as in the case of the BLT sandwich), sauerkraut (as on the reuben), coleslaw, or pickles. It is possible that after the creation of the hamburger by uniting the steak with the bread, vegetables were included to give the finished product a more "natural" appearance and taste. All of these condiments were incorporated into the classical image of the hamburger during its golden age, the 1940s.

But the title of a 2008 exhibition at the Metropolitan Museum of Art, New York, Art of the Royal Court: Treasures in Pietre Dure from the Palaces of Europe used the full Italian sense of the term, probably because they thought that it had greater brand recognition. The material on the website speaks of objects such as a vase in lapis lazuli as being examples of "hardstone carving (pietre dure)"Metropolitan Museum of Art Art of the Royal Court: Treasures in Pietre Dure from the Palaces of Europe The Victoria & Albert Museum in London uses both versions on its website, but uses pietra dura ("A method of inlaying coloured marbles or semi-precious stones into a stone base, often in geometric or flower patterns....") in its "Glossary",V&A; glossary which was evidently not consulted by the author of another page, where the reader is told: "Pietre dure (from the Italian 'hard stone') is made from finely sliced coloured stones, precisely matched, to create a pictorial scene or regular design".Is it Marble? V&A; The English term "Florentine mosaic" is sometimes also encountered, probably developed by the tourist industry.