The Food New Orleans, it is frequently observed, is a gumbo of a town, a useful shorthand reference to its mix of French, Spanish, African and Caribbean influences as well as to its single most characteristic dish.
During that turbulent era of civil rights upheaval and war in Vietnam, he exploded from the launch-pad of "chitlin circuit" stardom (named after the characteristic dish of boiled pigs' intestines), playing the chain of "safe" black venues in the south and east, to become a national spokesman for black America.
Characteristic dishes such as apple pie, fried chicken, pizza, hamburgers, and hot dogs derive from the recipes of various immigrants.
Even better was a bizarre-seeming but characteristic Hong Kong dish, deep-fried shrimp smeared with mayonnaise and served with deep-fried milk custard.
The features were characteristic of DISH or Forestier's disease.
In fact, it means "served with rice", although that's by no means the defining characteristic of dishes on offer.
Lao cuisine, which one chef described to me as "Thai for Europeans" (meaning less spicy and complex), shares some characteristics and dishes with its Southeast Asian neighbors but reflective of a much poorer country–is somewhat less varied and vibrant.
But a fried sea bass fillet with lemon grass ($13.50) is too dry, and fillet of sole amok ($11), a Cambodian preparation in which the fish is bathed in coconut milk and steamed in a banana leaf, never achieves the satiny soft texture that is characteristic of the dish.
(The two straight pieces, one of which looks like a miniature drumstick and is known locally as a drumette, became one of the major characteristics of the dish; in Buffalo, a plate of wings does not look like a plate of wings but like an order of fried chicken that has, for some reason, been reduced drastically in scale).
For the sake of discussion to concentrating characteristics of multi dish concentrator, a simple calculation method of layout is given.
It seems obvious to most in the scientific community that if a food molecule is healthy to use and imparts desirable characteristics to a dish, then whether it is extracted from a fruit or synthesized in a laboratory should not matter at all.
