Instruct: Given a question, retrieve relevant documents that can help answer the question.
Query: What's in a roux?
Roux thought that the act of artistic creation resides in the decisions that the artist makes about what to leave out from the represented world, so that a painting is the product of the artist’s considered choices about what forms and colours to emphasise. There are some early paintings at Langebaan of fishing boats and later, from a trip with Margot to Sicily, of dwellings. Roux was also commissioned on occasion to paint pictures of farm houses. But on the whole, his landscapes represent nature in all its timelessness, stripped of any trace of human intervention.
Scottish cuisine has distinctive attributes and recipes of its own but shares much with wider British and European cuisine as a result of local and foreign influences, both ancient and modern. Traditional Scottish dishes exist alongside international foodstuffs brought about by migration. Scotland's natural larder of game, dairy products, fish, fruit, and vegetables is the chief factor in traditional Scots cooking, with a high reliance on simplicity and a lack of spices from abroad, as these were historically rare and expensive. Irn-Bru is the most common Scottish carbonated soft drink, often described as "Scotland's other national drink" (after whisky). During the Late Middle Ages and early modern era, French cuisine played a role in Scottish cookery due to cultural exchanges brought about by the "Auld Alliance", especially during the reign of Mary, Queen of Scots. Mary, on her return to Scotland, brought an entourage of French staff who are considered responsible for revolutionising Scots cooking and for some of Scotland's unique food terminology.
Vinaigrette ( ) is made by mixing an oil with something acidic such as vinegar or lemon juice. The mixture can be enhanced with salt, herbs and/or spices. It is used most commonly as a salad dressing, but can also be used as a marinade. Traditionally, a vinaigrette consists of 3 parts oil and 1 part vinegar mixed into a stable emulsion, but the term is also applied to mixtures with different proportions and to unstable emulsions which last only a short time before separating into layered oil and vinegar phases.
Haggis is generally recognized as the national dish, although not described as a sausage. A popular breakfast food is the square sausage. This is normally eaten as part of a full Scottish breakfast or on a Scottish morning roll. The sausage is produced in a rectangular block and individual portions are sliced off. It is seasoned mainly with pepper. It is rarely seen outside Scotland and in fact is still fairly uncommon in the Highlands. Other types of sausage include black pudding, similar to the German and Polish blood sausages. Stornoway black pudding is held in high regard and measures are currently being taken to bring it under EU geographical protection. Additionally a popular native variety of sausage is the red pudding. It is usually served in chip shops, deep fried in batter and with chips as a red pudding supper.
In northern France, it may be made with walnut oil and cider vinegar and used for Belgian endive salad.
Different vinegars, such as raspberry, create different flavors, and lemon juice or alcohol, such as sherry, may be used instead of vinegar. Balsamic vinaigrette is made by adding a small amount of balsamic vinegar to a simple vinaigrette of olive oil and wine vinegar.
In the 21st century, France is by far the largest producer and consumer of foie gras, though it is produced and consumed in several other countries worldwide, particularly in some other European nations, the United States, and China. Approximately 30,000 people are members of the French foie gras industry, with 90% of them residing in the Périgord (Dordogne), the Aquitaine régions in the southwest, and Alsace région in the east. The European Union recognizes the foie gras produced according to traditional farming methods ("label rouge") in southwestern France with a geographical indication of provenance.
Sorghum syrup and hot biscuits are a traditional breakfast in the Southern United States. Sorghum syrup is also used on pancakes, cornmeal mush, grits and other hot cereals. It can be used as a cooking ingredient with a similar sweetening effect as molasses, though blackstrap molasses still has a higher nutritional value than sorghum syrup in most regards. In India sweet sorghum syrup is presently being promoted as a health food.
Other popular dishes include "carne asada" (roasted meat); chicken with rice and corn; fried fish with pickled onions; and fried or baked plantain. In the coastal areas and in the Bay Islands, seafood and meats are sometimes prepared with coconut milk.
Roussin's black salt is a chemical compound with the formula NaFeS(NO) first described by Zacharie Roussin. It consists of the sodium salt of the [FeS(NO)] anion and is classified as metal nitrosyl compound. The cluster anion has the geometry of an incomplete cubane-type cluster with "C" symmetry. The dark colour of the complex is attributed to a number of charge-transfer interactions.
In China and Japan, a similar salad dressing is made with sesame oil/sesame paste and rice vinegar. In north China, sometimes mustard is added to enhance the flavor and texture of the sauce.
In the United States, vinaigrettes may include a wide range of additions such as lemon, truffles, raspberries, sugar, garlic, and cherries. Cheese, parmesan or blue cheese being the most common, may also be added. Commercially bottled versions may include emulsifiers such as lecithin.
Bibimbap ( , from Korean "bibimbap" , literally "mixed rice"), sometimes romanized as bi bim bap or bi bim bop, is a Korean rice dish. The term “bibim” means mixing various ingredients, while the “bap” noun refers to rice. "Bibimbap" is served as a bowl of warm white rice topped with "namul" (sautéed and seasoned vegetables) and "gochujang" (chili pepper paste), soy sauce, or "doenjang" (a fermented soybean paste). A raw or fried egg and sliced meat (usually beef) are common additions. The hot dish is stirred together thoroughly just before eating.
Peking Pork () is a meat dish that is a mistranslation. The name in Chinese means "Capital Rib," a name that is more common in Taiwan and overseas than in Mainland China itself. Its reference to Beijing, China is a misnomer. The dish actually refers to sweet and sour style of rib, which originated from Wuxi as Wuxi Fried Spare Ribs and then popularized overseas through Cantonese restaurants. The capital refers to the Nanjing capital, an area where sweet and sour cooking originated in China. This dish consists of crisp pork ribs that are marinated in a sweet red sauce. The pork should be firm and crisp, with a slightly sweet glaze that does not overwhelm the tenderness of the pork. Found in many Chinese and dim sum restaurants in Chinatown, this rare dish is not common in many Chinese restaurants elsewhere.
Gluten, especially wheat gluten, is often the basis for imitation meats resembling beef, chicken, duck (see mock duck), fish and pork. When cooked in broth, gluten absorbs some of the surrounding liquid (including the flavor) and becomes firm to the bite. This use of gluten is a popular means of adding supplemental protein and variety to many vegetarian diets.
Tihlo, prepared from roasted barley flour, is very popular in Amhara, Agame, and Awlaelo (Tigray). Traditional Ethiopian cuisine employs no pork or shellfish of any kind, as they are forbidden in the Jewish and Ethiopian Orthodox Christian faiths. It is also very common to eat from the same dish in the center of the table with a group of people.
Steamed gluten (, "zhēng miàn jīn"), is raw gluten that has been wrapped around itself to form a long sausage shape which is then steamed. This type of gluten has a dense texture and ranges from off-white to light greenish grey in color. It is torn open into strips before being used as an ingredient in recipes. When this sausage-shaped gluten is thickly sliced into medallions, the resulting form is called "miàn lún" (麵輪, literally "gluten wheels"). Larger blocks of steamed gluten are sometimes colored pink and sold as vegetarian "mock ham."Baked spongy gluten (traditional ; simplified ; pinyin: "kǎo fū") is similar in texture to a sponge, "kao fu" (sometimes labeled in English as "bran puff") is made by leavening raw gluten, then baking or steaming it. These are sold as small blocks in Chinese markets and are then diced up and cooked. This type of gluten absorbs its cooking liquid like a sponge and is enjoyed for its "juicy" character. Chinese "kao fu" has a different texture than its Japanese counterpart, "yaki-fu", due to the relatively larger air bubbles it contains. "Kao fu" is available in fresh, frozen, dehydrated, and canned forms.
In general, vinaigrette consists of 3 parts of oil to 1 part of vinegar whisked into an emulsion. Salt and pepper are often added. Herbs and shallots are added, especially when it is used for cooked vegetables or grains. Sometimes mustard is used as an emulsifier and to add flavour. Some vinaigrettes use a small amount of sweetener, such as maple syrup.
Rousseau had a resounding success in 1756 with his opera "Devin du Village", and was invited to Versailles to meet the King, but he refused. Instead, he wrote the "Contrat Social" calling for a new system based upon political and economic equality, published in 1762. Increasingly solitary and unstable, he wandered from province to province, before returning to Paris, where he died in solitude in 1778. His ideas, composed during the reign of Louis XV, were adopted by the revolutionaries who overthrew Louis XVI in 1789.
In the early 1950s, Simone Beck and Louisette Bertholle, French chefs who had trained at Le Cordon Bleu, sought to capitalize on the American market for French cookbooks and wrote and published a small recipe book for American audiences, "What's Cooking in France", in 1952"." By the late 1950s, Beck and Bertholle were interested in writing a comprehensive guide to French cuisine that would appeal to serious middle-class American home cooks. Beck and Bertholle wanted an English-speaking partner to help give them insight into American culture, translate their work into English, and bring it to American publishers, so they invited their friend Julia Child, who had also studied at Le Cordon Bleu, to collaborate with them on a book tentatively titled "French Cooking for the American Kitchen". The resulting cookbook, "Mastering the Art of French Cooking", proved groundbreaking and has since become a standard guide for the culinary community.
Mastering the Art of French Cooking is a two-volume French cookbook written by Simone Beck and Louisette Bertholle, both of France, and Julia Child of the United States. The book was written for the American market and published by Knopf in 1961 (Volume 1) and 1970 (Volume 2). The success of Volume 1 resulted in Julia Child being given her own television show, "The French Chef", one of the first cooking programs on American television. Historian David Strauss argues that the publication of "Mastering the Art of French Cooking", "did more than any other event in the last half century to reshape the gourmet dining scene."
ㅛ is one of the Korean hangul. The Unicode for ㅛ is U+315B.
ㅋ is one of the Korean hangul. The Unicode for ㅋ is U+314B.
ㅝ is one of the Korean hangul. The Unicode for ㅝ is U+315D.
La Roux ( ) is an English synth-pop act formed in 2006 by singer Eleanor "Elly" Jackson and record producer Ben Langmaid. Their debut album "La Roux" (2009) was a critical and commercial success, winning a Grammy Award and producing hit singles such as "In for the Kill" and "Bulletproof". Recording of a follow-up album was marred by unsuccessful collaborations, the cancellation of two planned release dates, and reported conflict between the duo. Langmaid ultimately left the group, and Jackson released a second album, "Trouble in Paradise", in 2014, maintaining the former duo's name.