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French sea salt.
- ‘It will help drive your decisions regarding seasonings: When you want to add saltiness to a dish, will you reach for the fleur de sel or soy sauce?’
- ‘The Haas Bar is the chef's version of a candy bar: crispy nuts with a layer of chocolate caramel and a sprinkle of fleur de sel.’
- ‘Season the squab hearts, legs, and breast with fleur de sel and pepper.’
- ‘For the sumac butter, in a bowl, combine the butter, sumac, breadcrumbs, lemon juice, and fleur de sel and, using a rubber spatula, fold to combine.’
- ‘I can't get enough of them and I always get two bunches, since I eat one right away, dipping each crisp, spicy radish in a bowl of fleur de sel.’
- ‘Would using a different type of salt, perhaps even fleur de sel, produce similar or even better results?’
- ‘The waitress brought butter and explained that it was ‘unsalted, with just a sprinkling of fleur de sel on top’.’
- ‘I also like to add a few flecks of fleur de sel, the very good sea salt from Brittany.’
- ‘Spoon some white verjus sauce over the dish, sprinkle with fleur de sel and cracked black Peppercorns and garnish with chervil and micro beet sprouts.’
- ‘He favors sel gris, fleur de sel, and a fine sea salt.’
- ‘The last one-third stayed rather simple, with just added fleur de sel or French exquisite sea salt.’
- ‘Arrange some truffle slices on top of the rillettes and garnish with dried violets and fleur de sel.’
- ‘In a bowl, marinate the scallops with the lemon juice, fleur de sel, pepper, olive oil, and black truffle oil.’
- ‘Drizzle with pan juices; garnish with truffles and sprinkle with fleur de sel.’
- ‘Visitors often come by to chat early in the morning while he carefully skims fine, white fleur de sel.’
- ‘Just before serving I sprinkled each one with more fleur de sel.’
- ‘The well-traveled, well-fed enthusiast is no longer content to make do with supermarket kosher salt; he must use the same fleur de sel as his favorite chef.’
- ‘Similar to a trade show, the exhibition hall was filled with food producers selling everything from chestnut honey, fleur de sel, foie gras, artisan goat cheeses, and wines from various regions close to Paris.’
- ‘It's a fabulous blend of dark chocolate, peanut butter, and a shake of the fancy salt called fleur de sel.’
- ‘A couple of them I halved from stem to stern, giving them a generous, satiny smear of Plugra and, just for good measure, a sprinkling of fleur de sel.’
French, literally ‘flower of salt’.
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