Emily Rose Gottsman Ms. Hicks ATC- Period 1 10 September 2014 A Steak The filet mignon served at Flemings Prime Steakhouse‚ is the most well-prepared steak in San Antonio. Almost everyone that lives in this city knows about this restaurant‚ located in an area called the Quarry‚ because it is in the middle of many neighborhoods. Many people claim that Fleming’s has the finest slices of meat they have ever tasted‚ because at any other steak house‚ the meal is just average‚ along with the service. Flemings
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The word “sauce” is a French word that means a relish to make our food more appetizing. Sauces are liquid or semi-liquid foods devised to make other foods look‚ smell‚ and taste better‚ and hence be more easily digested and more beneficial. Because of the lack of refrigeration in the early days of cooking‚ meat‚ poultry‚ fish‚ and seafood didn’t last long. Sauces and gravies were used to mask the flavor of tainted foods. Throughout culinary history‚ sauces were created to make a variety of foods
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BACKGROUND Introduction A sauce is the crowning glory of any dish. From the basic "five mother" sauces‚ there are literally hundreds of variations of sauce that are used to dress‚ compliment‚ enhance and bring out the flavor of the food it is served with. Food is simply better with sauce. Nuggets need to be dipped; chopped steak‚ smothered; and macaroni‚ cheesed. The French have known this for quite some time‚ as evidenced by their culinary reliance on 5 classic sauces. Sauces play an important part
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Marvelous Sauce painted by Jehan Vibert in 1890 is a part of the Albright-Knox Art Gallery ’s permanent collection. Located in Buffalo‚ New York‚ the Albright-Knox Art Gallery is best known for its collection of modern art rather than its number of older masterpieces. Therefore this late Nineteenth-century painting kept hung on the gallery ’s wall is worth taking a closer look at. It is a delightful work of art to admire‚ but also holds a deeper meaning. What first catches the viewer ’s eyes are
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Angel Alicea Mrs. Lee Ann Spillane English I Honor 15 February 2013 Kobe: Japanese Steakhouse and Sushi Bar Have you ever been to a Japanese Steak House? If not‚ you should visit Kobe’s. Kobe’s is a Japanese Steak House located on International Drive in Orlando. Now‚ I will give my review of Kobe’s. Walking into Kobe’s gives you an amazing vibe. It makes me feel like I just walked into Japan. The first thing that caught my eye was the koi pond. The koi fish are brightly colored
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Rui Lin 1043959 Prof. Swid Fall 2014 - M01 - International Dimensions of Organizational Behavior Assessment A1 October 15‚ 2014 Cross-cultural Communication Communication is the process of speaking‚ writing by which people exchange information or express their thoughts and feelings. And cross-cultural communication means communication between the people which speaks different language and cultural backgrounds. Q: what are the barriers to effective cross-cultural communication? The main characteristic
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SWOT ANYLESIS OF ETA ORIGINAL BARBECUE SAUCE 375 ml Strengths • Cost Advantage • Taste • Nice Colour of Sauce • Easily Available • Popular BBQ Sauce within Australia • Good Quality • Easy to Carry • Longer Shelf Life Weaknesses • Bad packaging • Bottle Material is rough‚ not smooth like other brands BBQ sauce bottle • Unattractive Bottle • Colour Combination of Bottle and Labelling • Sauce was placed on last shelf • Poor Supply Chain • Popular in Australian People only •
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chicken with the tomato sauce. You can simmer the chicken in the sauce for five minutes. Now it is time to add spices and salt. This will flavor the sauce and make it taste good. Then cook the sauce for another minute. Then you can add the water and bring it to a boil. After the water boils‚ you need to burn down the fire so that the chicken and sauce can simmer. Let it simmer for 20 to 30 minutes. Then it is time to add two cups of rice. Let the rice and sauce simmer. Cook this until
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Five Mother Sauces are Béchamel‚ Veloute‚ Espagnole‚ Hollandaise and Tomate. The first mother sauce that I found on a restaurant’s menu was Béchamel. Béchamel is a basic white sauce made from milk and white roux. I found a recipe at the Fisher’s Tudor House in Pennsylvania. They are using Béchamel on a seafood dish. They make a crab cake with egg‚ seasonings and herbs in it with Béchamel sauce on top. The second mother sauce I found was Veloute. Veloute is also known as a white sauce but instead
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Spaghetti sauce and pasta – Regular Recipe Ingredients: 2 lbs. Italian sausage‚ casings removed (mild or hot) 1 small onion‚ chopped (optional) 3 -4 garlic cloves‚ minced 1 (28 ounce) can diced tomatoes 2 (6 ounce) cans tomato paste 2 (15 ounce) cans tomato sauce 2 cups water (for a long period of simmering for flavors to meld. If you don’t want to simmer it as long‚ add less) 3 teaspoons basil 2 teaspoons dried parsley flakes 1 1/2 teaspoons brown sugar 1 teaspoon salt
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