Those kind usually have tassels and other things attached. Just enough covering so they aren't arrested for exposure.
The more common type is for women who wish to go braless in a dress and not show signs that it's cold out. Not decorative, but effective.
It's the only definition I knew until this thread. In this case the a is a long vowel. 'Pay-stee.'
Didn't try frozen but did try searing with the blow torch. Now I really do prefer the cast iron method, with butter, garlic and summer savoury (or thyme) basting at the end. For me and everyone who tried it it beats the bbq.
One thing I haven't tried is sous vide. Got a pid, pump, then gave up... just no place to put everything. I can only imagine what a sous vide steak splashed in high temp butter with a bit of garlic and herbs would be like.
And got home to find home made pasties waiting for me. lentil, cheese and spinach filling, so as unauthentic as you can get, but still delicious.
Well if it was daal and palak paneer at least you could limit it to one culture or just call them samosas.
But do I want my crisps to taste like whisky if I'm drinking whisky while eating them? Maybe... Esp when you throw in haggis.
The attached link is horrendous.
'Shocking' sugar levels in High Street hot drinks, warns charity - BBC News
Do similar figures apply worldwide?
'Shocking' sugar levels in High Street hot drinks, warns charity - BBC News
Do similar figures apply worldwide?
Yes, but then it wouldn't be fusion 🙂. Cheddar and red leicester.
I do need to learn how to make traditional Gujarati samosas. They are the ones more like a triangular pyramid and with thicker pastry than the filo-ish most come with.
I loved the guy they interviewed who was drinking 3 of the worst offenders every day and wondered why he wasn't healthy! I mean of course milky drink with caramel syrup in it, topped with cream and chocolate sauce will be good for you!
True. The limit for me is cooking four stakes at a time on two large cast iron skillets.
Well the traditional method of cooking steaks around here is simple. You slap it against the side of the dull red hot steel making furnace for a few seconds until it is completely black, peel it off, flip it over and in just about a minute your steak is "Pittsburgh Rare." That is black on the outside and cool red inside.
Now for those of you who do not know the temperature scale it goes from dull red to red to orange to yellow to white hot.
So the cliche about red hot is wrong, that is actually one of the coldest steel heats.
So the outside of the furnace could be dull read while the stuff inside would be yellow or white hot.
Then we could talk about a "boilermaker" drink. That is whiskey with a beer chaser. Traditionally how guys who worked in the plants started and ended their days. (Just might have been a bit hot working around the furnaces.)
Back to caviar. There is now sold "Russian Imperial Caviar." Looks like the real stuff, fairly large as in the good stuff, tastes somewhat like it, but as far as I can tell contains ingredients like beef! Completely fake but at modest prices will fool many. It is actually better than many of the real and equally priced bad stuff.
Now for those of you who do not know the temperature scale it goes from dull red to red to orange to yellow to white hot.
So the cliche about red hot is wrong, that is actually one of the coldest steel heats.
So the outside of the furnace could be dull read while the stuff inside would be yellow or white hot.
Then we could talk about a "boilermaker" drink. That is whiskey with a beer chaser. Traditionally how guys who worked in the plants started and ended their days. (Just might have been a bit hot working around the furnaces.)
Back to caviar. There is now sold "Russian Imperial Caviar." Looks like the real stuff, fairly large as in the good stuff, tastes somewhat like it, but as far as I can tell contains ingredients like beef! Completely fake but at modest prices will fool many. It is actually better than many of the real and equally priced bad stuff.