Shallot
41Scallion — Scal lion, n. [OF. escalone, eschaloingne, L. caepa Ascalonia onion of Ascalon; caepa onion + Ascalonius of Ascalon, fr. Ascalo Ascalon, a town in Palestine. Cf. {Shallot}.] 1. (Bot.) A kind of small onion ({Allium Ascalonicum}), native of… …
42Brass — For other uses, see Brass (disambiguation). Brass die, along with zinc and copper samples. Brass is an alloy of copper and zinc; the proportions of zinc and copper can be varied to create a range of brasses with varying properties.[1] In …
43Vietnamese cuisine — Bún Bò Huế Vietnamese cuisine is a style of cooking derived from Vietnam. Fish sauce, soy sauce, rice, fresh herbs, fruits and vegetables are commonly used. Vietnamese recipes utilize a diverse range of herbs, including lemongrass, mint,… …
44Garlic — For other uses, see Garlic (disambiguation). Garlic Allium sativum, known as garlic, from William Woodville, Medical Botany, 1793. Scientific classification …
45Oyster — For other uses, see Oyster (disambiguation). Crassostrea gigas from the Marennes Oléron basin in France The word oyster is used as a common name for a number of distinct groups of bivalve molluscs which live in marine or brackish habitats. The… …
46Tak Province — Infobox Thai Province name = Tak thai = ตาก capital = Tak (town) area = 16,406.6 arearank = 4th population = 486,146 population as of = 2000 populationrank = 49th density = 30 densityrank = 75th isocode = TH 63 governor = Chumphon Phonrak… …
47Laksa — Origin Place of origin Malaysia Region or state Malaysia, Singapore, Indonesia …
48Congee — Chinese rice congee with rousong and zha cai (coriander in side bowl) Chinese name Chinese …
49The Lady of Shalott — is a Victorian poem or ballad by the English poet Alfred, Lord Tennyson (1809 ndash;1892). Like his other early poems mdash; Sir Lancelot and Queen Guinevere, and Galahad mdash; the poem recasts Arthurian subject matter loosely based on medieval… …
50Bearnaise sauce — thumb|right|200px|Béarnaise sauceBéarnaise sauce (French: Sauce béarnaise ) IPA all|be.aʁ.nɛz [] is a sauce made of clarified butter and egg yolks flavored with tarragon and shallots, with chervil and tarragon simmered in vinegar to make a… …
