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Sitch is currently a member of the Working Dog production company which produced the television shows Frontline, A River Somewhere, The Panel, Thank God You're Here and feature films The Castle, the The Dish and Any Questions for Ben?.
In 1866 he became the head chef of the Café Anglais which was the most famous Paris restaurant of the 19th century and where he is believed to have created the dish Pommes Anna.
Jeffrey Burton Russell notes that "A woman named Marta was tortured in Florence about 1375: she was alleged to have placed candles round a dish and to have taken off her clothes and stood above the dish in the nude, making magical signs".
Andaliman, essential for the distinctive taste of the dish, is known to grow only in the Batak highlands above 1500 metres of North Tapanuli and Samosir, hence this dish is regarded as specifically of the Batak Toba and Mandailing, who dwell in these areas.
The US television series Babylon 5 episode "A Distant Star" featured Michael Garibaldi's effort to smuggle the ingredients for the dish onto the space station in defiance of doctor's orders.
The dish is traditionally made by Visayans with slices of sabá bananas, taro, and sweet potato.
However, in 1989, the Jogye Order, the representative order of traditional Korean Buddhism, strongly opposed the selling of the dish because the name is considered a blasphemy to Buddhism.
Clips showing cooks preparing the dish continues to be featured on nationally televised sporting events involving the Buffalo Bills and to a lesser extent the Buffalo Sabres.
The dish was proposed with this name for the first time in Venice, at the time of an exhibition dedicated to Venetian painter Vittore Carpaccio which took place around 1950.
Chicken 65 is a spicy, deep-fried chicken dish originating from Andhra, India, as a bar snack, entree, or quick snack.The flavour of the dish comes from ginger, cayenne pepper, mustard powder and vinegar although the exact recipe can vary.
The chip butty made appearances both as a power-up in the video game Earthworm Jim 2 and as a house in the PC game The Neverhood, introducing the dish to foreign gamers.
The Danish was, according to Klitteng, the dish that he baked for the wedding of United States President Woodrow Wilson in December 1915.
The dish can be seen being prepared onscreen by actor Guy Kibbee in the 1935 Warner Bros. film, Mary Jane's Pa, by Olympia Dukakis in the film Moonstruck, and by both Hugo Weaving and Stephen Fry in the film V for Vendetta (2005), where the character played by Natalie Portman discusses it.
The dish is also prepared in "The One Where Eddie Moves In", the seventeenth episode of season 2 of the sitcom Friends, in which the dish is referred to as "Eggs with the bread with the hole in the middle, a la me!" as they are made by the character Joey Tribbiani.
A long-time customer recounted that di Lelio's restaurant became famous when Mary Pickford and Douglas Fairbanks stopped in and fell in love with the dish while on their honeymoon in 1920.
The dish washing brush and the queue ticket dispenser, the folding stool, together with several more creations from A&E Design are part of the permanent collection of the Nationalmuseum.
The dish consists of either fresh or fermented rice, kneaded with boiled fish (usually caught from the Inle Lake, such as nga gyin), fresh tomato paste, mashed boiled potatoes and garlic garnish.
Coronation Street character Betty Turpin (portrayed by Betty Driver) was famous for her version of the dish which was served in the fictional Rovers Return Inn.
She also hosted Antiques Roadshow on PBS for the 2004 and 2005 seasons, as well as Antiques Roadshow FYI and also has a segment airing semi-regularly on Rachael Ray titled "The Dish".
It took its name from the village of Riseholme, where Lucia lived before moving to Tilling, on the Sussex coast, although the dish did not appear in either of the two novels set while Lucia was at Riseholme.
The first modern recipe for the dish was included in cookery writer Elizabeth Raffald's 1769 book The Experienced French Housekeeper.
The dish is mentioned in the 1974 Pluto Shervington song "Ram Goat Liver" which was reissued in 1976 (following the success of "Dat") and made it to #43 in the UK singles chart.
Many culinary scholars think the name of the dish is a reference to the frequent invasions of Scots into Northern England before the new Stuart era united the two nations.
The dish may be seasoned as needed, and more ingredients can be added, such as onions, pearl onions, strips of pepper or paprika.
He contributed to the Futurist meals formulated in Filippo Tommaso Marinetti and Fillia's 1930 Manifesto of Futurist Cooking: the dish pollofiat was his idea and he co-designed the interior of the Taverna Santopalato, the prime establishment for futurist cuisine.
The dish was invented in 1892 or 1893 by the French chef Auguste Escoffier at the Savoy Hotel, London, to honour the Australian soprano, Nellie Melba.
By the Qianlong Period (1736–1796) of the Qing Dynasty, the popularity of Peking Duck spread to the upper classes, inspiring poetry from poets and scholars who enjoyed the dish.
The dish, originally named "Shaoyazi" (燒鴨子), was mentioned in the Complete Recipes for Dishes and Beverages (飲膳正要) manual in 1330 by Hu Sihui (忽思慧), an inspector of the imperial kitchen.
The origins of the stew are steeped in legend, with one story attributing the dish to Christopher Ludwick, baker general of the Continental Army during the American Revolutionary War.
It is the dish of choice when an individual observes a "fast" during Shivratri, Navratri, or a similar Hindu religious occasion.
To prepare the dish onions, vinegar, white wine and spices (bay leaves, pepper, clove and juniper berries) are cooked together.
The dish was introduced to Japan during the Meiji period through the port of Nagasaki, whose local Shippoku cuisine blended the cookery of China, Japan, and the West.
Both the dish and the word were brought to North America with the wave of Jewish immigration from Bessarabia and Romania in the second half of the 19th century; it is similar to roast brisket, a signature dish of the local Jewish cuisine of these regions.
As translated by Jeremy Parzen, Martino's recipe for zanzarelli reads: "To make ten servings: take eight eggs and a half libra of grated cheese, and a grated loaf of bread and mix together. Then take a pot of meat broth made yellow with saffron and place over heat; and when it begins to boil, pour the mixture into a pot and stir with a spoon. When the dish has begun to thicken, remove from heat and serve in bowls, topped with spices."
The dish was created in 1984 by Matsuzo Gibo and introduced at two of his cafes, Parlor Senri and King Tacos, located just a minute from the main gate of Camp Hansen in Kin, Okinawa.
According to this source, the Caesar Lucius Aelius (died 138) invented the dish; his senior colleague, the Emperor Hadrian, liked it; a later emperor, Alexander Severus, liked it too.
For example, the dish 東坡肉 "Dongpo pork", in pinyin dōngpōròu (dōng·pō·ròu), is represented in Japanese as ドンポーロウ donpōrou, or more commonly トンポーロウ tonpōrou. Note that in Chinese pinyin ō represents a high tone, while in Japanese ō represents a long vowel, and /d/ is pronounced differently (Chinese /d/ is similar to Japanese or English /t/).
Turnip cake can also be stir-fried and made into the dish Chai tow kway.
Virgil Fox (The Dish): An Irreverent Biography of the Great American Organist by Marshall Yaeger and Richard Torrence (2001), a compendium of reminiscences by contemporaries of Virgil Fox, expanded upon an unpublished autobiography by Ted Alan Worth, a student of his.
In the Turkish cuisine the dish is called Sulu köfte, Ekşili köfte or Terbiyeli köfte, depending on the regions of the country.
Lamian, handmade or hand-pulled Chinese noodles, and the dish made from these noodles