This dish is terrific.

I love this dish.

Well the same plate shows up a whole bunch of times.

Entrée (or entree ) is often used in the United States and certain parts of Canada (except Quebec) as the name of the main course.

This is a dish called Magic Bowl that I discovered.

The dish is the official cuisine of the state of Louisiana.

No one really knows what a UFO looks like.

And after doing all of this dematerialization and reconfiguring of this, of these ingredients, we realized that it was pretty cool, because as we served it, we learned that the dish actually behaves like the real thing, where the cheese begins to melt.

You know? But here in this clay hot plate, it will never go into your stomach.

A slow high explosive is too fast, but the flying plate of an air lens is not.

And not only that this dish is particularly popular after that holiday you call Thanksgiving.

Today it can be widely found, even in restaurants that do not specialize in Italian cuisine.

The specialty dish funazushi specifically calls for the use one species, the nigoro buna ( C. a. grandoculis ).

And the Ragu would all go to the bottom, and the Prego would sit on top.

Showed them all the pictures of General Tso Chicken that I showed you, and they're like, we don't know this dish.

The name comes from the wild plant known as romerito, which resembles baby spinach or rosemary.

Almost universally in Ethiopia, it is common to eat from the same dish in the center of the table with a group of people.

Sohan Halwa is a very popular sweet dish of southern region of Punjab province and is enjoyed all over Pakistan.

However, we also recognize that, in any menu, there will be an appetizer before the main course.

But that dish also took about 10 years to spread across America from a random restaurant in New York City.

The dish consists of these plants, with dried shrimp and potatoes all contained within a mole (spicy chocolate) sauce.

Soups are also a common part of a Korean meal and are served as part of the main course rather than at the beginning or the end of the meal.

The dish combines ingredients and culinary practices of several cultures, including West African, French, Spanish, German, and Choctaw.

This is a dish called crispy shredded beef, which has a lot of crisp, a lot of shred, and not a lot of beef.

The feeling of hunger could be triggered by the smell and thought of food, the sight of a plate, or hearing someone talk about food.

It is traditionally cooked at high temperatures in a tandoor (clay oven), but can also be prepared on a traditional barbecue grill.

You cannot copyright a recipe because it's a set of instructions, it's fact, and you cannot copyright the look and feel of even the most unique dish.

If we count the number of chemicals in that system, actually, including the water that's in the dish, we have five chemicals that can do this.

It is a flat thick noodle made of egg and flour (usually one egg for every 100 g of flour), wider than but similar to the tagliatelle typical of Bologna.

In a petri dish, bacteria grow. Say they double every generation, and five generations before the end the petri dish is 15 16ths empty, and then the next generation's 3 4ths empty, and the next generation half empty. Within one generation after the petri dish still being half empty, it is full. There's no more food and the bacteria have collapsed.

Now this didn't make any sense, and like any reasonable engineer or scientist, they assumed that the problem must be the technology itself, it must be the dish.

So when you're looking at this thing in the dining room, you have this sensation that this is actually a plate of nachos, and it's not really until you begin tasting it that you realize this is a dessert, and it's just kind of like a mind ripper.

A Chinese guy named Lem Sen shows up in Chinatown, New York City, and says, I want you guys all to stop making chop suey, because I am the original creator and sole proprietor of the dish known as chop suey.

The downlinked satellite signal, quite weak after traveling the great distance (see inverse square law), is collected with a parabolic receiving dish, which reflects the weak signal to the dish's focal point.

HC So our diners started to get bored with this idea, and we decided to give them the same course twice, so here we actually took an element from the maki roll and and took a picture of a dish and then basically served that picture with the dish.

Liquids are released from the meat and vegetables during cooking, and further liquid in the form of stock, wine, beer (for example lapin à la Gueuze ), gin, cider, or vegetable juice may be added when the dish is assembled.

What will happen tomorrow, we don t know, but we have noticed that whenever we think there are no resources left, we find something else that can be eaten.