Food
In cooking, what does "etoufee" mean?
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Why should you let a roast "rest" before serving it?
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If you ordered "Katsuo-boshi" in a Japanese restaurant, what would you get served?
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If you ordered "Unagi no kimo" in a Japanese restaurant, what would you get served?
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What cheese is named after the farm in Denmark where it was first made?
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Foods rich in starch, such as pasta or bread, are knows as which of these?
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Which pasta is named for its resemblance to a feather quill?
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