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  1. Aug 10, 2021 · Food Menu is a fantastic WordPress restaurant menu plugin that is usable in templates, pages, posts, and widgets. The WooCommerce food ordering plugin is made up of HTML5 and CSS3 entirely. It is widget and shortcode ready. With this WordPress food menu plugin, you get to display all food items, single categories, or multiple categories at a time.

  2. Konijn in beer/lapin à la bière: rabbit in beer, usually a spontaneously fermented, sour beer. Real Limburgian gooseberry vlaai with meringue. The most famous dish from Limburg is vlaai, a large round pie, filled with marmalade. It is so characteristic for the province that the common name for vlaai is Limburgse vlaai.

  3. Nov 01, 2014 · The American Plate: A Culinary History in 100 Bites. by. Libby H. O'Connell. 3.62 · Rating details · 806 ratings · 169 reviews. For generations, people have proudly defined themselves and their values through their national cuisine. But American food, like its history, is a world of its own. This enticingly fresh book introduces modern ...

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    • Libby H. O'connell
  4. Cheese is an ancient food whose origins predate recorded history. There is no conclusive evidence indicating where cheesemaking originated, either in Europe , Central Asia or the Middle East , but the practice had spread within Europe prior to Roman times and, according to Pliny the Elder , had become a sophisticated enterprise by the time the ...

  5. Prawn noodles. prawn noodles, a meal of thin yellow noodles served in a soup made from boiled prawns, chilli and fried onions with slices of steamed pork and prawns, steam chicken served with broken rice balls. Removed, please check if prawn noodles has broken rice balls and then add it back.

    • I Would Like to
    • Ingredients and Other Southeast Asian Cuisine
    • List of Ingredients
    • Gang Currys?
    • Gaeng != Curry
    • Taxonomy
    • Decadent?
    • Meat and Buddhism?
    • Thai Language - Proper Names
    • Kra Pow

    I would like to: 1. try to analyze the various influences on Thai food: Chinese, Malay, Indian, Lao, Burmese... 2. categorize dishes by method of preparation, e.g. 1. Yam; salads 2. Tom and kaeng; soup-like and curry dishes 2.1. Without coconut cream 2.1.1. Tom yam 2.1.2. Tom khloong 2.1.3. Kaeng som 2.1.4. Kaeng jued 2.2. With coconut cream, runny 2.2.1. Tom khaa 2.2.2. Kaeng phet... 2.3. Thick curries 2.3.1. Phanaeng 2.3.2. Khluk khlik 1. make a catalog of ingredients Is anybody else planning on expanding this topic? Any suggestions before I start? -- DMaclKnapp (sig. added by Heron) 1. Sounds good. Perhaps you could also mention the social side of Thai food, e.g. the street vendors and markets, rarity of supermarkets, types of restaurant, meal times, etc. Don't forget the variety of dried snacks, and soft drinks. -- Heron

    Great idea Heron. This article needs a list of Thai ingredients and comparisons to other foods from neighboring regions. I'm no expert on Thai cuisine and am reluctant to start changing it. I just created an article on shrimp paste, but it could some help from someone with expertise.Onionhound09:38, 14 October 2005 (UTC)

    I started a list but it was deleted. found a usefull link "asian vegetables": 1. A list of only three things looks rather bad. A short list is better put in sentences, while a longer list should be in a separate article: List of ingredients in Thai cuisine, for example. Mark106:00, 2 November 2005 (UTC)

    Any info on Gang Curry would be interesting. Evey type I have had has usually been a Coconut Milk based broth that has cooked meat in it, served with rice. 1. Well, that's pretty much all it is. You can get veggie versions, and slightly-different-tasting-differently-coloured ones, but they're much of a muchness. HenryFlower23:33, 13 April 2006 (UTC) 1. 1.1. You're describing curries like gaeng pet (red), gaeng massaman (yellow) and gaeng keow waen (green), but there are other types of gaeng that aren't coconut-based. For example, gaeng sabu is a fish curry flavoured with cloves. --Heron10:56, 14 April 2006 (UTC) 1. 1.1. Many curries from the South don't have coconut milk. Examples include kaeng luang (yellow curry - a thin, sour, and spicy soup usually including bamboo shoots and fish) and kaeng pa (jungle curry - an extremely spicy stir-fry with a heavy dose of fresh green peppercorns). Patiwat08:01, 9 May 2006 (UTC)

    It isn't technically accurate to translate "Gaeng" (or more accurately, Kaeng) into "curry". Most types of Kaeng in Thai cuisine do not contain curry powder - the only one that does is called "Kaeng Kari". Kaeng is a blanket term in Thai used for just about anything that is spicy or soupy - thus there are dry stir-fry Kaeng (e.g., Kaeng Pa), clear non-spicy soup Kaeng (e.g., Kaeng Jued), as well as spicy soup Kaeng (e.g., Kaeng Phed). "Curry" just doesn't do all of these terms justice. To clear any misconceptions, should some explanation of this be included in the article? Patiwat08:08, 9 May 2006 (UTC) 1. I'm not sure what you mean by 'not accurate': curry is the word that is used in English for any spicy gaeng; in a Thai context that's what a curry is (and the western idea of spicy is a good deal broader than the Thai). There's no implication that curry powder is used. HenryFlower17:05, 4 June 2006 (UTC)

    In all the Thai restaurants I've been in (at least here in Chicago) there is a specific set of "Noodle Dishes" on the menu, usually including Lad nar Pad see ew Pad thai Wun sen and a couple of others. Then there is a separate section for curries, and a section for "entrees", like Neua pad prik. Perhaps we should divide our list of dishes in the same way? --DCo115:59, 4 June 2006 (UTC) 1. Our list is still so short that it hardly seems worth it. It wouldn't do any harm, though, and it might encourage people to add to the list. HenryFlower17:07, 4 June 2006 (UTC)

    Could someone please explain what is meant by the following sentence from the beginning of the main article?"Like Vietnamese food, Thai food is known for its decadent use of herbs and spices as well as fish sauce."What's so decadent?Acmthompson16:16, 31 August 2006 (UTC) 1. No idea. I changed it to 'enthusiastic'. --Heron17:42, 31 August 2006 (UTC)

    can anyone shed light on how meat dishes are popular in thailand, inspite of a large number of buddhists? Having lived in Thailand for the past four years, and having asked many Thai people this same question, the general answer seems to be that "Thai people enjoy eating meat, and so that's what we do." They do not see this as something that needs to be observed. Apparently Thai Buddhism is different than what you would consider "orthodox" Buddhism. After Buddhism moved into the area it syncretised with the local animistic religions that predated it. For example, Buddhism does not promote belief in a God or gods (or indeed any angelology), but the shrines to house spirits are outside every affluent house you see (and many not-so affluent too). There are many examples of this disparity between orthodox Buddhism and its Thai counterpart. They seem not to have a problem reconciling the two. A strict vegetarian diet may be reserved for what they consider the more zealous practitioners....

    Wikipedia's Writing Better Articlesspeaks to the proper method for encoding native spelling: "English title terms with foreign origin can encode the native spelling and put it in parentheses. See, for example, I Ching (simplified Chinese: 易经; traditional Chinese: 易經; pinyin: yì jīng) or Sophocles (Greek: Σοφοκλης)." Elsewhere: The native text is useful for researchers to precisely identify ambiguous spelling, especially for tonal languages that do not transliterate well into the Roman alphabet. Also see: 1. Template:Lang-th 2. Multilingual support templates - Thaimoss23:02, 15 January 2007 (UTC)

    I was quite surprised to find no article for this wonderful dish (also known as Gra Pow). I'm guessing this is supposed to be "Pad kaphrao"? Although there are no noodles in it. Someone may want to either write about the varying romanizations of Thai dish names, or provide alias redirects for them. --Belg4mit20:06, 24 January 2007 (UTC) Clay's glossary in the external links does a good job of addressingthis, though it should perhaps be featured more prominently, and the basic premise addressed. --Belg4mit20:10, 24 January 2007 (UTC)

  6. Sep 28, 2004 · For the past six decades, Gourmet magazine has shaped the tastes of America, publishing the best work of the foremost names in the world of food. To create this landmark cookbook, editor in chief and celebrated authority Ruth Reichl and her staff sifted through more than 50,000 recipes.

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