to rub bread with garlic
1Garlic — For other uses, see Garlic (disambiguation). Garlic Allium sativum, known as garlic, from William Woodville, Medical Botany, 1793. Scientific classification …
2Spice rub — is any mixture of ground spices that is made for the purpose of being rubbed on raw food before the food is cooked. The spice rub forms a coat on the food. The food can be marinated in the spice rub for some time for the flavors to incorporate… …
3Regional variations of barbecue — Barbecue has many regional variations, based on several factors: *the type of meat used *the sauce or other flavoring added to the meat *when the flavoring is added during preparation *the role that smoke plays in preparation *the equipment and… …
4Cuisine of Afghanistan — Afghanistan has a wide varying landscape allowing for many different crops. Afghan food is largely based upon the nation s chief crops: cereals like wheat, maize, barley and rice . Accompanying these staples are dairy products (yogurt, whey),… …
5Hot chicken — Prince s hot chicken Origin Alternative name(s) Nashville hot chicken Prince s chicken Nashville style chicken Place of …
6oil — noun 1 used as fuel/to make machines work smoothly ADJECTIVE ▪ heavy ▪ light ▪ crude ▪ refined ▪ offshore ▪ …
7Jamaican jerk spice — Jerk is a style of cooking native to Jamaica in which meats, traditionally pork and goat but including chicken, fish, beef, sausage and tofu, are dry rubbed with a very hot spice mixture called Jamaican jerk spice. Jerk seasoning principally… …
8Mole (sauce) — Molé redirects here. For the French statesman, see Louis Mathieu Molé. Chicken in a red mole sauce Mole (Spanish pronunciation: [ˈmole]) (Mexican Spanish, from Nahuatl mulli or molli, sauce or concoction ) is the generic name for a number of …
9gel-1 — gel 1 English meaning: “to curl; round, *gland, growth, ball, fathom, arm” Deutsche Übersetzung: “ballen, sich ballen; Gerundetes, Kugeliges” etc Material: evidence for the unadjusted root form are seldom and partly very doubtful …
10Teochew cuisine — This article is part of the series …
