Food

Thursday, 13 August 2026
15 facts about french fries
15 facts about french fries
Not so French after all
It is not known where the fries come from. Some say from France, others, Belgium. Whatever the truth, one thing is certain–they are delicious, and pro ...

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Parmesan
The cheese to be matured is placed in a round stainless steel mold, which is tightly closed with a spring-loaded buckle so that the cheese keeps its shape.
The buckle is released after one or two days. A plastic band with several imprints of the name of th ...
Coffee
The name “coffee” probably comes from the Arabic “kahwa” or Turkish “kahve,” although the etymology is not precisely known.
A second likely etymology of the word “coffee” is the name of the Ethiopian city of Kaffa (now Kefa) ...
Beer
Hops enhance beer flavor as a condiment.
Due to its intense flavor and aroma, typically very little is added. Two parameters that are taken i ...
French fries
Commercially available frozen French fries are usually pre-blanched or at least industrially dried.
The better processed in the factory, the sooner from unwrapping they can appear on our plates.
Beer
Bavaria’s Weihenstephan Abbey is believed to be the oldest continuously operating brewery.
The abbey itself has been in existence since around 720, and from the very beginning, the monks livi ...
Sushi
Becoming a sushi master may take up to 20 years.
It requires apprenticeship, patience, and commitment. Before a person becomes a sushi master, called ...
Parmesan
A special knife is used to cut parmesan cheese.
It is a knife with a round wooden handle and a drop-shaped blade. It is used to break the hard chees ...
Honey
The most numerous group of compounds in honey are carbohydrates, mainly glucose and fructose.
Sucrose, maltose, and melezitose (in honeydew honey) may be present in smaller amounts. The taste of ...
Hot dog
Hot dogs were on the menu of astronauts from the Apollo space program.
Wagyū Beef
The highest yield and meat quality grade for Wagyu beef is A5, where A is the yield grade and 5 is the meat quality grade.
The basic criteria for evaluating meat are its marbling, fat content, meat color (it can't be too li ...