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Pomes include any crunchy accessory fruit that surrounds the fruit's inedible "core" (composed of the plant's endocarp) and typically has its seeds arranged in a star-like pattern. Common name. Species name. African pear. Manilkara obovata. Almond-leaved pear. Pyrus spinosa. Altai apple.
Beans: In pulp, in skin, and naked. Roasted nibs (pieces of kernels) are generally powdered and melted into chocolate liquor, but also inserted into chocolate bars to give additional "crunch". The cocoa bean, also known simply as cocoa ( / ˈkoʊ.koʊ /) or cacao ( / kəˈkaʊ / ), [ 1] is the dried and fully fermented seed of Theobroma cacao ...
Dough Joy is a small chain of doughnut shops in Seattle, in the U.S. state of Washington. The queer -owned business, which specializes in vegan doughnuts, was established by Christopher Ballard and Sean Willis. Dough Joy initially operated from a food truck in the Ballard neighborhood, and later expanded to brick and mortar shops on Capitol ...
Phosphorous: 93 mg (7% DV) Potassium: 97 mg (2% DV) Selenium: 3 mcg (5% DV) Folate (Vitamin B9): 8 mcg (2% DV) Vitamin B6: 0.05 mg (3% DV) The number of minerals and vitamins you’ll get from ...
Some dishes, such as pies, are made of a pastry casing that covers or completely contains a filling of various sweet or savory ingredients. There are five basic types of pastry dough (a food that combines flour and fat ): shortcrust pastry, filo pastry, choux pastry, flaky pastry and puff pastry.
The blackcurrant ( Ribes nigrum ), also known as black currant or cassis, [a] is a deciduous shrub in the family Grossulariaceae grown for its edible berries. It is native to temperate parts of central and northern Europe and northern Asia, where it prefers damp fertile soils. It is widely cultivated both commercially and domestically.
An apple is a round, edible fruit produced by an apple tree ( Malus spp., among them the domestic or orchard apple; Malus domestica ). Apple trees are cultivated worldwide and are the most widely grown species in the genus Malus. The tree originated in Central Asia, where its wild ancestor, Malus sieversii, is still found.
Brioche à tête or parisienne is perhaps the most classically recognized form: it is formed and baked in a fluted round, flared tin; a large ball of dough is placed on the bottom and topped with a smaller ball of dough to form the head (tête). [8] Brioche de Nanterre is a loaf of brioche made in a standard loaf pan. Instead of shaping two ...
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