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  • WineLovers Discussion Group • View topic - Whats Cooking (Take Three!)
    Tonight I'm doing veal shanks, a classic osso buco with risotto milanese There will be a salad course to start, as always happens at our house, and some hors d'ouvres though I haven't decided exactly what yet since the Picky People will be guests and that drastically limits my options I'm making an apple tart for dessert
  • Wine Focus for February 2017: Wines of Italy
    I guess I could make some osso buco with the Barbaresco and drink the Ruffino That should work out, shouldn't it? Neil, I too would feel much more comfortable concentrating on a region and feel that the whole of Italy is to diffuse a subject for a Focus I made my feelings known at the outset and was overruled
  • WineLovers Discussion Group • View topic - WTN: Wines on a river cruise . . .
    Dinner was shipcured duck, salmon papillote, osso buco The salmon was bland, the other dishes quite good Overall food was quite tasty, with only a couple of misfires (a “roasted vegetable terrine” that was a flavored cheese ball on top of roasted peppers was strange)
  • WineLovers Discussion Group • View topic - What is your favorite type . . .
    Re: What is your favorite type of meat to braise? by Shel T » Sat Nov 21, 2009 8:29 pm I also like short ribs a lot, and several other dishes that need braising like osso buco, lamb shanks, brisket, corned beef and oxtails that I'm about to do Always liked braising as a way to cook and it's easy enough so that beginning cooks can turn out a terrif dish without being intimidated by flying
  • WineLovers Discussion Group • View topic - Whats Cooking (Take Three!)
    I made osso buco with rosotto milanese last night Got a lamb shank in the freezer that will be for dinner next weekend Tonight will be chicken noodle soup I've got to make room in the freezer and some chicken parts seem like a good bet to make space (and dinner) User Jenise Rank FLDG Dishwasher Posts 43336 Joined Tue Mar 21, 2006 7:45 pm
  • WineLovers Discussion Group • View topic - A question for all of the . . .
    For more refined pasta dishes, when there's tomato present in the sauce, I really enjoy Barbera It usually has good acidity and makes a fine partner to food When I think Barolo and Barberesco I think meat - long cooked roasts, braised beef, even osso buco (though many will call for a white with the veal, instead)
  • WineLovers Discussion Group • View topic - Your four-course, four . . .
    Btw, on the lamb shank thing? Why not approach that like an osso buco, braise it until the liquid reduces and the shank turns crispy on top while velvet tender inside (about three hours baking time for that), add dried figs to rehydrate in that fabulous reducing liquid in the last hour, and top it with a pistachio-lemon-garlic gremolata
  • WineLovers Discussion Group • View topic - FLDG CHALLENGE: Make up your . . .
    Love that with the relleno alone, but that triples down on the carbs along the rice and beans if we were to include both of those How would you Italianate a taco? [ quote] Oh, I get what you're saying At first I thought you were just putting together some arbitrary plate Osso Buco Taco?
  • WineLovers Discussion Group • View topic - Collards?
    This is the first way I ever had chard, in an Italian restaurant as the combined starch-vegetable ingredient underneath my first ever osso buco when I was about 18 (I didn't grow up on greens either)
  • WineLovers Discussion Group • View topic - Whats Cooking (Take Three!)
    Tonight I'm making Marcella Hazan's Osso Buco Milanese I have had a craving for it for a while, so I defrosted a couple of shanks and away we go User Jenise Rank FLDG Dishwasher Posts 43957 Joined Tue Mar 21, 2006 7:45 pm Location The Pacific Northest Westest





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