davidanugraha/M4-RAG huggingface dataset:
Ram Kand Mool

Ram Kand Mool is a drum-shaped tuber mainly found in Indian states of Karnataka, Andhra Pradesh, Telangana and Maharashtra. It is a lesser-known variety of tuber and root-fruit. Even though its identity is mysterious, it is believed to be the flowering stalk of Century plant (Agave Sisalana or Sisal) via research. It is believed in Hinduism that Lord Rama ate this root-fruit when he was in exile of 14 years.
According to Hindu mythological texts, Ram Kand Mool was consumed by Lord Rama, his wife Sita, and his brother Lakshmana during their exile in the forest.
In the 1980s, the Indian botanists unsuccessfully tried to find more information on Ram Kand Mool. Later in 1994, the Shivaji University, Kolhapur resorted to DNA fingerprinting to identify the Ram Kand Mool plant and concluded that it is a variety of Agave americana. The anatomical study showed the plant is a typical monocotyledonous vascular bundle arrangement. However, this added more confusion, as monocots have adventitious roots and not a tap root system.
Hence, to find out the source, the plant material was obtained from a vendor from Jyotiba Temple in Kolhapur district, Maharashtra. The slices of approximately 4.5 inches radius and 2–3 mm breadth were brought to the laboratory and DNA was extracted from slices of Ram Kand Mool. Its purity was searched on agarose gel. The plastid locus for maturase k was selected to identify the plant species. The similarity search revealed 89 per cent identity with the partial sequence of the plastid locus maturase of Agave sisalana.
It can be found during summer. It is served as thinly cut slices as a street snack, wrapped in leaves or papers, and eaten raw. It is seasoned with honey, palm sugar, lime, salt and chilli powder. Vendors selling Ram Kand Mool usually claim that consuming it can cool your stomach and satisfy your thirst. Ram Kand Mool is a starch-rich tuber. Some people consume Ram Kand Mool in powdered form as part of traditional medicines.
Indian fast food

The fast food industry in India has evolved with the changing lifestyles of the young Indian population. The variety of gastronomic preferences across the regions, hereditary or acquired, has brought about different modules across the country.
Many of the traditional dishes have been adapted to suit the emerging fast food outlets. The basic adaptation is to decrease the processing and serving time. For example, the typical meal which called for being served by an ever-alert attendant is now offered as a Mini-Meal across the counter. In its traditional version, a plate or a banana leaf was first laid down on the floor or table. Several helpers then waited on the diner, doling out different dishes and refilling as they got over in the plate.
In the fast-food version, a plate already arranged with a variety of cooked vegetables and curries along with a fixed quantity of rice and Indian flatbreads is handed out across the counter against a prepaid coupon. The curries and breads vary depending on the region and local preferences. The higher priced ones may add a sweet to the combination. Refills are generally not offered.
It is common to serve different cuisines at different counters within the same premises. Presence of a large vegetarian population, who eschew non-vegetarian food, has given rise to outlets which exclusively serve vegetarian fast food. Also, different variety of food may be served depending on the times of the day. Beverages such coffee, tea, soft drinks and fruit juices may also be served in such outlets. Some outlets may additionally have specially designed counters for ice-cream, chaats etc.
Popular formats of fast food business in India have the following features in common:
Most of the fast food outlets in India are stand alone establishment, few of them having more than one branch.
Another concept of fast food that is becoming popular is that of Food Courts. Here also one has to purchase coupons and collect the food from one of the several counters. Each one of these counters serves specific variety of food and may be owned by different individuals or caterers. Food Courts are normally located on much bigger premises and may provide seating facility in addition to the stand and eat arrangement. Typically one entrepreneur owns or takes on lease the entire premises and promotes the place under one name. They then let out individual counters to different independent operators to offer different menu. Internal competition is avoided by not allowing more than one counter to offer similar food.
Several international fast-food chains like Kentucky Fried Chicken, McDonald's, and Taco Bell have their outlets in major cities. Some Indian chains with outlets across India include Barista Coffee and Café Coffee Day.
Now local chains coupled with numerous foreign fast foods have appeared in India.
Some of the popular dishes offered at Indian fast food outlets are:
Arnold Palmer (drink)

The Arnold Palmer, also known as the half and half, is a non-alcoholic beverage that combines iced tea and lemonade. The name refers to the professional American golfer Arnold Palmer, who was known to often request and drink this beverage combination; some attribute the invention of the beverage to the golfer.
An alcoholic version of the beverage (generally made with vodka) is often referred to as a John Daly. MillerCoors began marketing and distributing a commercially available malt-based version of the beverage under the Arnold Palmer Spiked name in early 2018.
In 2012, an ESPN 30 for 30 Shorts documentary was produced on the drink, featuring Palmer, beverage experts, a group of PGA golfers and comedian Will Arnett discussing the drink's history and popularity. In the film, Palmer attributes the spreading of the drink's name to an incident in which a woman copied his ordering the drink at lunch after a long day of designing a golf course in Palm Springs, California during the late 1960s, saying "I'll have that Arnold Palmer drink, too." Palmer preferred three parts unsweetened tea, to one part lemonade, but when mixed equal parts tea and lemonade, the drink is sometimes called a Half & Half.
According to a waitress at Augusta National Golf Club, Palmer ordered his namesake beverage by saying, "I'll have a Mr. Palmer." When Palmer visited the Latrobe Country Club in his hometown, the staff at the snack shack served the beverage to him or his wife, Kit, without prompting. "Mr. Palmer should never have to order the drink named after him," wrote a former snack shack employee about the club's rules.
The first mention of the beverage nationally was in the Rolling Stone 1997 "Hot Issue". Screenwriter Scott Alexander said it was the new "hot drink" and called it the "Half-and-Half." Alexander wrote, "It's half-iced tea and half-lemonade. At any Hollywood lunch, everyone orders it."
The drink has been sold under the Arnold Palmer trademark via a licensing arrangement with Innovative Flavors since 2001. Arizona Beverage Company began marketing and selling the beverage with Palmer's picture and signature on the bottle in 2002 and has handled distribution ever since. The line has expanded to include various flavors including Green Tea, Southern Style Sweet Tea and Pink Lemonade, Zero Calorie, Strawberry, Peach, Mango and Natural Energy. Lemonade combined with iced tea is also sold without the Arnold Palmer trademark by other companies, such as Nestea, Lipton Brisk, Honest Tea (as Half and Half), Nantucket Nectars (as Half and Half), Country Time, Sweet Leaf, XINGtea, Snapple, and Peace Iced Tea (as Caddyshack). It has 23 mg of caffeine per 23 oz drink. In 2021, Chick-fil-A began selling its own version marketed as "Sunjoy."
Mahamana Express

Mahamana Express is a superfast express series trains operated by Indian Railways in India. Initially it was started using ICF coaches with substantially improved facilities as compared to other superfast express trains in India. As of October 2024, only two Mahamana Express services use the original upgraded ICF coaches. The others have been converted to regular LHB coaches as in most other trains in India.
This train is named in the honour of Madan Mohan Malaviya (Mahamana), a freedom fighter and an education reformer who established Banaras Hindu University, Varanasi.
Mahamana Express was launched in 2016 with improved facilities for passengers compared to other superfast express trains in India. The first Mahamana Express connected Delhi and Varanasi. The first run saw a 15% hike in fare due to the upgraded facilities.
The train was introduced with Model Rakes modified by Indian Railways under Make In India scheme. The coaches contain some modern facilities like:
List of Intangible Cultural Heritage elements in India

UNESCO's list of intangible cultural heritage from India includes fifteen examples (all are intangible cultural heritage). The latest cultural heritage included in the list is Garba, a tradition dance form from Gujarat. No examples from India were included in the "Intangible Cultural Heritage in Need of Urgent Protection" and "Register of Good Safeguarding Practices".
The inclusion of new heritage elements in UNESCO's lists of intangible cultural heritage is determined by the Intergovernmental Committee for the Safeguarding of Intangible Cultural Heritage established by the convention. In India, Ministry of Culture is charged with preservation, promotion and dissemination of culture of India.
India was added to the list for the first time in 2008 (at that time total three examples were added).
According to UNESCO, intangible cultural heritage includes holidays, festivals, performances, oral traditions, music and handicrafts were included in the list.
Nowruz or Navroz is the only object in the list which is shared by twelve countries. Navroz in India is celebrated mainly by Parsi community (Indian Zoroastrianian community).
Prom Dates

Prom Dates is a 2024 American coming-of-age comedy film directed by Kim O. Nguyen, written by D.J. Mausner, and starring Julia Lester and Antonia Gentry.
Prom Dates was released by Hulu on May 3, 2024.
Adolescent friends Hannah and Jess make a pact to have the best prom ever when they grow up. Now high school seniors, they break up with their dates just before the prom and go in search of replacement dates. While Jess wants to become prom queen, Hannah finally finds the courage to come out as lesbian and wants to find another lesbian to go to the prom with.
American High, Hartbeat Productions, and LD Entertainment produced the film. Prom Dates began production in Syracuse, New York in 2023.
In November 2023, Hulu bought the right to distribute the film. It was released on May 3, 2024.
On the review aggregator website Rotten Tomatoes, 39% of 18 critics' reviews are positive, with an average rating of 4.7/10.
Crème brûlée

Ang crème brûlée ( /ˌkrɛm bruːˈleɪ/; Pagbigkas sa Pranses: [kʁɛm bʁy.le]), na nakikilala rin bilang kremang sinunog, kremang katalana, kremang trinidad, o kremang tatluhan, ay isang panghimagas na binubuo ng isang mayamang patungan na letseplan na pinatungan ng isang pansalansang na sapin ng matigas na karamelo. Karaniwan itong inihahain habang ang temperatura ay katulad ng temperatura ng paligid.
Ang patungang letseplan ay nakaugaliang tinitimplahan ng banilya, ngunit paminsan-minsan ding tinitimplahan ng limon o kinudkod na balat ng narangha, rosa-maria (romero), tsokolate, Amaretto, Grand Marnier, kape, mga alak, tsaang lunti, pistasyo, buko, at iba pang mga prutas.
Ang lathalaing ito na tungkol sa Pagkain ay isang usbong. Makatutulong ka sa Wikipedia sa pagpapalawig nito.
Pansit

Ang pansit (Lan-nang: 扁食 piān-ê-si̍t) o pancit ay mga pagkaing may mga luglog, katulad ng makaroni, bihon o miswa na pangkaraniwan sa Asya tulad ng Pilipinas, Tsina, Vietnam at Hapon. Karaniwang kasangkap ng mga luglog ang mga karne at gulay.
Ang mga tindahan o bahay-kainan ng mga pansit ay tinatawag na pansitirya, pancitería/pansitería, o pancitan/pansitan.
Ang Pansit Habhab o Pansit Lucban ay ginisang miki na nilahokan ng karne at atay ng baboy, hipon, at gulay. Ito ay isang lokal na pagkain sa Quezon na sikat lalo na tuwing Pahiyas Festival sa Lucban, Quezon. Ang kakaiba sa pansit habhab ay ang paraan ng pagkain nito. Hindi gumagamit ng anumang kubyertos sa pagkain ng habhab; sa halip ay inihahain ito sa isang maliit na piraso ng dahon ng saging at tuwirang isinusubo ang pansit mula sa dahon. Karaniwang nilalagyan ng suka ang pansit habhab para mas sumarap ang lasa nito.
Kawayan

Ang kawáyan ay isang uri ng halaman na madaling matatagpuan sa Tsina, Hapon, Malaysia, Pilipinas at ibang Asyanong bansa. Ito rin ay nagagamit bilang handikrafts na pangkultura; at pagkain ng panda. Napagkukunan ang mga kawayan ng mga nakakaing labong, ang mga usbong ng halamang ito. Tinatawag na kawayanan ang taniman ng mga kawáyan. Buhò naman ang tawag sa matigas na kawáyan.
Ang lathalaing ito na tungkol sa Halaman ay isang usbong. Makatutulong ka sa Wikipedia sa pagpapalawig nito.
Dila

Ang dila ay isang bahagi ng katawan ng tao na nasa loob ng bibig, at kasangkapan ng tao sa pagsasalita. Gamit ito ng mga hayop upang makalikha ng tunog.
Karaniwang sangkap sa pagluluto ang mga dila ng baboy at baka. Kilala ang lutuing ito bilang lengua
Ang lathalaing ito na tungkol sa Anatomiya ay isang usbong. Makatutulong ka sa Wikipedia sa pagpapalawig nito.
Tikoy

Ang tikoy (Lan-nang: 甜粿 tiⁿ-kóe) o nian gao (Tsino: 年糕; pinyin: niángāo; Jyutping: nin4 gou1) ay isang matamis at malagkit na kakanin ng mga Tsino na niluluto sa pamamagitan ng pagpapasingaw o pagprito rito. Habang makakain naman ito sa buong taon, pinakasikat ito tuwing Bagong Taon ng mga Tsino. Kinokonsiderang swerte na kainin ang tikoy sa panahong ito ng santaon, dahil ang nian gao (年糕), ang pangalan nito sa wikang Mandarin, ay isang homonimo para sa "mas mataas na taon" o "tumangkad bawat taon" (年高), na nangangahulugang "isang mas maunlad na taon". "Taon" ang literal na salin ng 年 (nián), at "keyk" naman ang literal na salin ng karakter na 糕 (gāo) at kabigkas sa karakter na 高, na nangangahulugang "matangkad" o "mataas". Eksaktong homonimo rin ang nian gao (年糕) ng "malagkit na keyk" (黏糕／粘糕), kung saan "malagkit" ang kahulugan ng karakter na 黏／粘 (nián).
Pinaniwalaaan na handog itong malagkit at matamis na meryenda sa Maykapal ng Kusina, upang mapuno ang kanyang bibig ng malalagkit na kakanin at sa gayon, hindi niya kayang siraan ang pamilyang tao sa harap ng Emperador ng Hade. Kinakain din ito tuwing Pistang Duanwu.
Mula sa Tsina, kumalat ito at naging inspirasyon sa mga kahawig na kakanin sa mga bansa sa Timog-silangang Asya at sa Sri Lanka dahil sa impluwensiya ng mga Tsinong nangibang-bansa.
Isang Filipino bersyon din ng tikoy, na tinatawag ring Quezon tikoy, ang ginawa sa lalawigan ng Quezon. Hindi tulad ng karaniwang tikoy, ang variant na ito ay matamis at katulad ng Japanese mochi. Ang tikoy ay maaari ding kainin bilang sangkap sa panghimagas na tinatawag na turon, kainin na may kasamang sorbetes at tsokolate, o patungan ng kinayod na niyog at mani.
Kastanyas

Ang kastanyas o kastanyo (Kastila: castañas o castaño; Ingles: chestnut) ay isang uri ng puno o bunga nito. Kakulay ng kayumanggi o moreno ang mga biluging bunga ng puno ng kastanyas. Nakakain ang bungang mani nito. Katutubo ang punong ito sa mga rehiyon na may katamtamang klima sa Hilagang Hemisperyo. Kabilang ang kastanyas sa pamilyang Fagaceae, na kinabibilangan ng mga roble at haya. Karaniwang kilala ang apat na pangunahing espesye bilang Amerikano, Europeo, Tsino, at Hapones na mga kastanyas.
Kilala ang isang katutubong uri ng espesye na ito sa Pilipinas bilang talakatak o Pilipinong kastanyas (Castanopsis philippinensis). Hindi komersyal na nililinang ang mga ito at inaani ito mula sa ilang (o wild) at lokal na kinukunsumo. Inaangkat naman ng Pilipinas ang mga hindi katutubong kastanyas upang ibenta bilang pagkaing kalye tuwing kapaskuhan. Niluluto ang mga binebentang kastanyas sa paghalo nito sa maliliit na bato upang matamo ang tamang init at maging pantay ang pagkaluto.
Tinatawag din ito sa Tagalog bilang takatak, tulakatak, lobian, at paun-ngagan, bating at bayoktuan. Partikular sa Rizal ang tawag na bating at bayoktuan habang sa Camarines at Quezon naman ang takatak at talakatak. Sa Waray, partikular sa Samar at Leyte, tinatawag itong ulayan habang sa Tagbanua naman ay bayante nueve.
Noong 2020, umaabot ang produksyon ng nalinang na kastanyas sa buong mundo sa 2,322 tonelada, na pinangunahan ng Tsina na may 75% sa kabuuan (tingnan ang tala sa ibaba). Mahahalagang mga prodyuser naman ang Espanya at Bolivia.
Naging bahagi na ang pagkain ng kastanyas sa panahon ng Pasko. Kung kaya, nabanggit sa ilang awiting pampasko ang bungang ito tulad ng "Sa Paskong Darating" na inawit ni Celeste Legaspi at ang "The Christmas Song" ni Nat King Cole.
Brazo de Mercedes

Ang Brazo de Mercedes ay isang tradisyunal na Pilipinong balumbon merengge na may lamang kastard na karaniwang inambun-ambon ng pulbos-asukal. Isang uri ito ng pianono.
Kahit na tanyag na isinasalinwika lamang bilang "Braso ni Mercedes", ang tunay na kahulugan nito ay "Braso ng Ina ng Awa" sa Kastila, mula sa Nuestra Señora de las Mercedes, isang karaniwang madasalng pamagat para kay Maria, ina ni Hesus. Nagmumula ang panghimagas sa panahong kolonyal ng Kastila. Ito ay isa sa mga panghimagas na pinaniniwalaang naging bunga ng paggamit ng mga itinapon na mga pula ng itlog mula sa paggamit ng mga puti ng itlog para sa almires at eskayola sa Kastilang arkitekturang kolonyal.
Hindi katulad sa mga iba pang mga uri ng pianonong Pinoy na gawa sa nalulong chiffon o sponge cake, ang brazo de Mercedes ay gawa mula sa merengge at sa gayon ay hindi gumagamit ng harina. Ang merengge ay gawa sa mga puti ng itlog, kremang tartaro, at binutil na asukal. Karaniwan na ang laman ay na kastard na gawa sa mga apyak, asukal, at gatas na niluto sa mababang init sa isang banyo maria. Maaari ring idagdag sa kastard ang iba pang mga sangkap tulad ng balat ng kalamansi, mantikilya, at katas ng banilya. Kapag nahurno na ang merengge, pantay-pantay na pinapahid ang kastard sa isang kalatagan saka maingat na ginugulong para maging silindro. Kadalasan itong pinapalamig at winiwisik ng pulbos-asukal bago ihain.
Maaaring magkaroon ang mga modernong bersyon nitong panghimagas ng iba't ibang iba't ibang mga laman at sangkap. Magkaiba ang mga pangalan nito, tulad ng brazo de ube, brazo de pandan, brazo de buko pandan, brazo de tsokolate, brazo de mangga, at iba pa.
Knickerbocker

Ang knickerbocker ay isang panghimagas na sorbetes mula sa Lungsod ng Zamboanga, Pilipinas na binubuo ng iba't ibang sariwang tipak-tipak na prutas, kubong may lasa ng gulaman (agar), at nata de coco sa kondensada na nilagyan ng sorbetes na presas. Kabilang sa mga sinasahog na prutas ang mangga, saging, pitaya, papaya, milong lunti, mansanas, ubas, seresa, pinya at pakwan, bukod sa iba pa. Minsan maaari ring sahugin ang sorbetes na baynilya o tsokolate. Nilalahukan din ang mga mani paminsan-minsan. Kinokonsidera ito minsan bilang isang baryante ng halo-halo ngunit iba ang knickerbocker dahil wala itong ginadgad na yelo. Pinakakahawig nito ang knickerbocker glory, isang sundae ng mga Amerikano at Briton, ngunit magkaiba ang kanilang mga sangkap. Ang ulam ay unang pinasikat ng Hacienda de Palmeras restaurant bago kumalat sa buong lungsod.
Puti

Ang puti (Ingles: white) ay isang uri ng kulay. Sa katunayan, ito ang kulay na bunga ng pagkakasama-sama ng lahat ng iba pang mga kulay, sapagkat - sa kalikasan - ang puti ang siyang pagkakaroon ng liwanag. Itim ang kabaligtaran ng puti.
Ang lathalaing ito ay isang usbong. Makatutulong ka sa Wikipedia sa pagpapalawig nito.
Reggie White

Si Reginald Howard "Reggie" White (Disyembre 19, 1961 – Disyembre 26, 2004) ay isang dalubhasang manlalaro ng Amerikanong putbol na naidambana sa Bulwagan ng Katanyagan ng Propesyunal na Putbol. Sa panahon ng kanyang larangan, hindi lamang siya naging bantog dahil sa kanyang namumukod tanging laro bilang mapagtanggol na hulihan, kundi dahil na rin sa kanyang ministeryong Kristiyano; naordinahan siya bilang isang ministrong Ebangheliko, na nagbunga ng bansag sa kanya bilang "ang Ministro ng Tanggulan."
Ipinanganak si White sa Chattanooga, Tennessee. Nag-aral siya ng edukasyong pangmataas na paaralan mula sa Paaralan ng mga Akademiko at Teknolohiya ng Howard, at mula doon nakuha siya para maglaro sa Tennessee. Bilang isang propesyunal na manlalaro, naglaro siya kapwa para sa mga koponan ng USFL at NFL.
Kasal siya kay Sara Copeland, na naging Sara White, kung kanino nagkaroon siya ng dalawang anak, sina Jeremy at Jecolia.
Ang lathalaing ito ay isang usbong. Makatutulong ka sa Wikipedia sa pagpapalawig nito.
Ellen G. White

Si Ellen Gould White (ipinanganak na ang orihinal na apelyido ay Harmon) (Nobyembre 26, 1827 – Huly 16, 1915) ay isang manunulat at kapwa tagapagtatag kasama ng kanyang asawang si James White at ibang mga pinuno ng tunay na Iglisia Sabadistang Adbentista ng Iglesiang Ikapitong-araw na Adbentista o Seventh-day Adventist church. Iniulat ni Ellen White sa kanyang mga kapwa mananampalataya ang kanyang mga inaangking naranasang mga pangitain. Ito ay nakita ng kanyang asawa at iba pa na kaloob ng hula gaya ng inaangking nasa Aklat ng Pahayag 12:17 at 19:10 na naglalarawan ng patotoo ni Hesus bilang "espirito ng hula. Ang kanyang sunod-sunod na kasulatang "Alitan ng mga Panahon" ay nagsikap na ipakita ang kamay ng Diyos sa inaangking kasaysayan ng Bibliya at Iglesiang Kristiyano. Ang alitang pangkalawakang ito na tinawag na "temang dakilang kontrobersiya ang pundasyon sa pagpapaunlad ng teolohiya ng Ikapitong-araw na Adbentista.
Ang mga inaangking "pangitain" ni Ellen White at paggamit ng ibang mga sanggunian sa kanyang mga kasulatan ay naging kontrobersiyal. Kanyang inangking natanggap ang kanyang unang pangitain sa sandaling pagkatapos ng Dakilang Pagkasiphayo na Millerite. Ang ilan sa kanyang mga pinakasikat na aklat ay kinabibilangan ng The Desire of Ages, The Great Controversy at Steps to Christ.
Sapin-sapin

Sapin-sapin is a layered glutinous rice and coconut dessert in Philippine cuisine. It is made from rice flour, coconut milk, sugar, water, flavoring, and coloring. It is usually sprinkled with latik or grated coconut among other toppings. The dessert is recognizable for its layers, each colored separately.
The name originates the Tagalog word sapin which means "underlayer [for cushioning]" (e.g. a blanket sheet, compare with Cebuano hapin). When reduplicated as sapin-sapin, it means "having several layers".
Maja blanca

Maja blanca (Tagalog: [ˈmaha ˈblaŋka]) is a Filipino dessert with a gelatin-like consistency made primarily from coconut milk. Also known as coconut pudding, it is usually served during fiestas and during the holidays, especially Christmas.
Maja blanca has the consistency of thick gelatine and a delicate flavor, and is creamy white in color.
The dessert is the local Filipino adaptation of the Spanish dish manjar blanco (blancmange, literally "white delicacy"), but it has become distinct in that it uses very different ingredients, like coconut milk instead of milk or almond milk. The dish was most popular in Luzon, especially in Tagalog, Kapampangan, Pangasinense, and Ilocano cuisine. But it was also popular in the south, especially among Chavacano-speaking Zamboangueños.
Maja blanca is also known as dudul in Ilocano which reflects its Austronesian origin dodol; as well as maja blanca con maíz, maja maíz, or maja blanca maíz when corn kernels are used in the preparation (maíz is Spanish for corn).
Maja blanca is relatively easy to prepare. A coconut milk (not coconut cream) and cornstarch mixture is heated to boiling over a low flame while stirring. Agar (gulaman in Filipino) can be substituted for cornstarch. Corn kernels, milk, and sugar are also often added, though these are not traditionally part of the recipe. Once the mixture thickens, it is then poured into serving dishes previously greased with coconut oil, and allowed to cool. Once firm, latik (browned coconut cream curds) are then sprinkled as toppings.
It is also often refrigerated and served cold to improve the texture.
Maja blanca is similar in texture to panna cotta, but the flavor is different due to the coconut milk.
The corn kernels and latik are used to add different textures to the maja blanca, which by itself usually has a creamy texture.
Maja blanca can easily be adapted to include various other ingredients, often resulting in changes in the color of the dish. Examples include squash maja blanca which uses calabazas (Filipino: kalabasa) and a version of maja maiz that uses butter, resulting in a distinctive yellow color.
Other common variants include maja de ube (or maja ube), a deep purple variant of maja blanca which uses ube (purple yam); and maja buko pandan, a light green variant which is flavored with pandan leaves and coconut meat.
Kue lapis

Kue lapis is an Indonesian kue, or a traditional snack of steamed colourful layered soft rice flour pudding. In Indonesian, lapis means "layers". This steamed layered sticky rice cake or pudding is quite popular in Indonesia and Suriname (where it is simply known as lapis) and can also be found in the Netherlands through their colonial links.
Kue lapis is also very popular in neighbouring Malaysia, Singapore, and Brunei, where it is called kuih lapis. Kue lapis was introduced by the Sino-Burmese to Lower Myanmar, where it is known as kway lapay (ကွေလာပေး) or kway lapaysa (ကွေလာပေးစ).
This snack usually consists of two alternating coloured layers, matching its name, the use of different colours makes the layers visible. The cake is made of rice flour, sago, coconut milk, sugar, salt, and food colouring. Popular food colouring includes green-coloured pandan and red frozen food colouring. It is common to find rainbow layered kue, too. This cake is steamed gradually, and layers are subsequently added in alternating order to avoid different colours mixing together. This method will create a layered pudding-cake. Kue Lapis has a bouncy gelatin-like texture, yet, unlike jelly, this cake is quite sticky and chewy due to the rice pudding content.
Kue lapis is similar to lapis legit or spekkoek, the difference being that lapis legit is a puffy layered cake, made of flour and is baked, while kue lapis is a moist layered pudding, made of rice flour and sago, and is steamed.
Seven-layer dip

A seven-layer dip is an American appetizer based on ingredients typical of Tex-Mex cuisine. The first widely published recipe (1981, Family Circle magazine) called it Tex-Mex Dip without reference to any layers. The dish was popular in Texas for some time before the recipe first appeared in print.
The dish typically includes:
The dish is often chilled when not served immediately. Originally served with corn chips, seven-layer dip is now served most often with tortilla chips.
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Morbier cheese

Morbier (French pronunciation: [mɔʁbje] ) is a semi-soft cows' milk cheese of France named after the small village of Morbier in Franche-Comté. It is ivory colored, soft and slightly elastic, and is immediately recognizable by the distinctive thin black layer separating it horizontally in the middle. It has a yellowish, sticky rind.
The aroma of Morbier cheese is mild, with a rich and creamy flavour. It has a semblance to Raclette cheese in consistency.
The Jura and Doubs versions both benefit from an appellation d'origine protégée (AOP), though other non-AOP Morbier exist on the market.
Traditionally, the cheese consists of a layer of evening milk curd and a layer of morning milk curd. When making Comté, cheesemakers would end the day with leftover curd that was not enough for an entire cheese. Thus, they would press the remaining evening curd into a mold, and spread ash over it to protect it overnight. The following morning, the cheese would be topped with morning milk curd. The layer of ash is left in place in between the layers of milk.
Today, it is typically prepared in factories and larger dairy cooperatives from one batch of milk, with the traditional ash line replaced by edible commercial vegetable ash.
Bloomy rind

A bloomy rind is a cheese rind that is soft and fluffy and white in color. Cheese that uses Penicillium camemberti is prone to developing bloomy rind. Bloomy rind cheese can be described as having "mild and lactic" flavors that may resemble onion or mushroom. They are described as being "ripened from the outside", and usually have creamy textures.
Brie is a type of cheese prone to bloomy rind. Chabichou du Poitou, Crottin de Chavignol, Humboldt Fog, and Camembert are also known for their bloomy rinds.
Muenster cheese

Muenster (English: /ˈmʌnstər/ or /ˈmʊnstər/) is a semi-soft cheese created in the United States. It is thought to be an imitation of Munster cheese, a washed-rind cheese originating in Munster, Haut-Rhin, Alsace, which was familiar to German immigrants. Its name is not related to the German cities of Münster, Westphalia, or Munster, Lower Saxony, nor to the Irish province of Munster.
Muenster is pale in color and smooth in texture with an orange rind. The cheese is made from pasteurized cow's milk. The rind's orange color is from annatto, a sweet and nutty seasoning used to add flavor and color to cheeses such as Cheddar, Colby, Red Leicester, and Mimolette. Muenster usually has a very mild flavor and smooth, soft texture. In some cases, when properly aged, it can develop a strong flavor with a pungent aroma. This cheese is commonly served as an appetizer. Because it melts well, it is also often used in dishes such as grilled cheese sandwiches, tuna melts, quesadillas, cheeseburgers, macaroni and cheese, and pizza.
The spelling "Muenster" distinguishes the American cheese from Munster cheese, which is made from unpasteurized cow's milk in the Vosges mountains in Alsace.
Pont-l'Évêque cheese

Pont-l'Évêque (/ˌpɒ̃ ləˈvɛk, ˌpɒnt -/, French: [pɔ̃ levɛːk] ) is a French cheese, originally manufactured in the area around the commune of Pont-l'Évêque, between Deauville and Lisieux in the Calvados département of Normandy. It is probably the oldest Norman cheese still in production.
Pont-l'Évêque is an uncooked, unpressed cow's-milk cheese, square in shape usually at around 10 cm (4 in) square and around 3 cm (1+1⁄4 in) high, weighing 400 grams (14 oz). The central pâte is soft, creamy pale yellow in color with a smooth, fine texture and has a pungent aroma. This is surrounded by a washed rind that is white with a gentle orange-brown coloration. The whole is soft when pressed but lacks elasticity. It is generally ranked alongside Brie, Camembert, and Roquefort as one of the most popular cheeses in France.
The cheese has been made in Normandy since at least the 12th century, and was allegedly first made by Cistercian monks who had settled west of Caen. Originally known as "cherub", it later took the name "angelot". Becoming popular across the country from the 16th century onwards, it then acquired the name of the village around which its production was centred.
Pont-l'Évêque was recognised as an Appellation d'Origine Contrôlée (AOC) cheese on August 30, 1972, reaching full status in 1976. Its production was defined and protected with a decree of December 29, 1986. Le Petit Futé guides commend that the best AOC Pont-l'évêque comes from the Pays d'Auge, which includes the Canton of Pont-l'Evêque itself.
The AOC regulations include the following restrictions:
The affinage lasts at least two weeks after production, though most are left for over six weeks.
The cheese is around 45% fat as a percentage of dry matter and is manufactured throughout the year. Regulations currently allow either pasteurized or unpasteurized milk to be used for its manufacture.
The annual production is around 3,500 tonnes, of which the majority is made by two large producers. Only 2% of the production is classed as fermier. Acclaimed manufacturers include Bisson et fils, Lanquetôt, Lepeudry, and Levasseur.
Recipes include use in three-cheese fondue together with livarot and camembert, to accompany tournedos de veau.
Brick cheese

Brick cheese is a cheese originating in Wisconsin, United States, made in brick-shaped form due to (originally) using actual bricks to form the shape. The color ranges from pale yellow to white with an orange rind. When unaged, this cheese has a sweet, mild flavor and is suitable for melting; after aging it has a stronger smell and a nuttier taste.
Brick cheese was originally produced in Wisconsin beginning in 1877. The cheese-making process was derived from white American Cheddar that is cultured at a slightly higher temperature, which results in a marginally higher fat content and a slightly altered protein structure. The resultant "brick cheese" has a slightly softer texture.
Brevibacterium linens grows on the surface of brick cheese, making it surface-ripened. Brevibacterium linens is also the bacterium responsible for the aging of Limburger cheese and many French cheese varieties. Cheesemakers often refer to the growth of the bacteria as a smear and this process is known as smear-ripening. This is reflected in the Brevibacterium's species name linens which is Latin for 'besmearing'.
The cheese is placed on wooden shelves, then gets washed with a whey and water mixture and turned. It can stay in cold storage up to five months, and is considered ready for consumption after two weeks have passed.
The US Code of Federal Regulations defines what the fat and moisture content of brick cheese must be. This standard of identity does not take into account that brick cheese should be surface-ripened with B. linens.
Brick cheese is the traditional cheese for Detroit-style pizza.
Tetilla cheese

Tetilla, also known as Queso Tetilla, is a cow's-milk cheese produced in Galicia, Spain. It is traditionally molded into a peaked, conical form, which resembles a human breast. It is a common element in Galician cuisine, where it is often used as a dessert.
Tetilla is made in Galicia, in the northwestern corner of Spain. Galicia's proximity to the cool waters of the Atlantic creates an oceanic to sub-oceanic climate, which, combined with the region's rolling topography, allows for the existence of extensive pastures and meadows; these variables allow for an ideal environment for dairy farming.
By law, tetilla cheese may only be produced from the milk of Holstein, Swiss Brown, or Rubia Gallega cattle. The milk is fermented with Lactococcus lactis bacteria, and coagulated with animal rennet. The curd is pressed into tetilla's characteristic conical shape, after which the cheese is lightly salted in brine and aged for a minimum of 8 days.
As of 2016, around 2 million units of tetilla cheese are produced annually, with the majority of sales occurring within Spain.
References to breast-shaped cheese can be found as early as the 1st century AD, in the writings of Pliny the Elder. However, the first specific mention of tetilla cheese comes from the second half of the 18th century.
Tetilla cheese has had Denominación de Origen certification since 1993 and European DOP certification since 1996.
The name tetilla (Spanish for small breast; the word is also the official name in Galician) describes the shape of the cheese, which is conical and has a nipple-like peak on its top.
The cheese is pale yellow to ivory in color, and has a fine, thin rind, with a soft, creamy, uniform interior. Its flavor and aroma are described as buttery, lightly acidic, slightly salty, and reminiscent of the dairy from which the cheese was produced. It is traditionally served after dinner or as a dessert, but can be enjoyed in other dishes where a soft, meltable cheese is desired.
Snuffy's Malt Shop

Snuffy's Malt Shop is an American restaurant chain with three locations in the Minneapolis/St. Paul, Minnesota metropolitan area. The restaurants have a '50s hamburger malt shop theme, complete with checkered red and white tablecloths and red and white striped awnings.
As of September 2024, Snuffy's operates three restaurants, in Bloomington, Edina, and Minnetonka, Minnesota.
Snuffy's menu consists primarily of burgers, and shakes/malts in a wide variety of flavors, along with traditional hamburger shop side dishes such as fries and onion rings. In October 2010 the St. Paul Pioneer Press reported that Snuffy's had added cheese curds to the menu at the then-Roseville, Minnesota location.
In 1997, the New York Times mentioned Snuffy's Malt Shop as "among the most popular neighborhood restaurants".
In 2001, Snuffy's Malt Shop was referred to as a favorite Secret Spot by the Minneapolis Star Tribune.
In 2006, Snuffy's Malt Shop was voted as the 2nd best burger restaurant in the Minneapolis-St. Paul Magazine Reader's Poll.
In 2009, The Minnesota Daily placed Snuffy's Malt Shop amongst its favorite Dime-piece Diners.
In 2010, CBS Minnesota place Snuffy's Malt Shop on its list of Best Eats Near Shoreview.
The Pizza Underground

The Pizza Underground was an American comedy rock band based in New York City. Mainly parodying songs by the Velvet Underground with pizza-themed song names and lyrics, the group consisted of Macaulay Culkin (kazoo, percussion and vocals) along with Matt Colbourn (guitar, vocals), Phoebe Kreutz (glockenspiel, vocals), Deenah Vollmer (pizza box, vocals) and Austin Kilham (tambourine, vocals). Because of the theme, the band gave out boxed pizzas to people who attended their live performances.
Deenah Vollmer, the group's "pizza box" percussionist, said the idea for the Pizza Underground began as a joke in 2012. "We soon realized you can replace most any word with slice or cheese," she told The Philadelphia Inquirer. Glockenspiel player Phoebe Kreutz stated they believed the Velvet Underground songs were written about pizza, but had to be reworded to accommodate the "standards of their day."
On November 11, 2013, the group recorded a live demo at Macaulay Culkin's apartment. That same month they performed a Lou Reed tribute show at the Sidewalk Cafe in the East Village. In December, a viral video of Culkin eating a cheese pizza was uploaded to YouTube. He was parodying Andy Warhol consuming a Burger King Whopper in Jørgen Leth's documentary 66 Scenes from America. Culkin was promoting the debut of the Pizza Underground.
The group released its first music video in January 2014, parodying various Velvet Underground songs such as "All Pizza Parties" ("All Tomorrow's Parties"), "Pizza Gal" ("Femme Fatale") and "Take a Bite of the Wild Slice" (Lou Reed's "Walk on the Wild Side"). The video featured the group performing on a bed of pizza boxes, surrounded by pizza checkered walls, with members of the group wearing slices of pizza as masks. Also in 2014, the cassette of the demo was released by Bitter Melody Records on yellow, white, and red cassettes. An 18-show North American tour entitled Fresh to Your Door took place that same year.
In May 2014, the band was booed off the stage at the Rock City venue in Nottingham, England, while performing at the Dot to Dot Festival. A spectator later complained that the parody group were making a "mockery of one of the greatest bands of all time". The band quit playing within 15 minutes, and in response to having pints of beer thrown at the band, frontman Macaulay Culkin complained to the crowd, "Why are you throwing those? ...I'd rather drink them!"
The initial cassette release was followed by Live at Chop Suey, also on Bitter Melody Records, recorded at the Chop Suey in Seattle, Washington.
In January 2018, Culkin revealed during an interview on the WTF with Marc Maron podcast that the Pizza Underground had broken up.
Cornish kilts and tartans

Cornish kilts and tartans are thought to be a modern tradition started in the early to mid 20th century. The first modern kilt was plain black, and other patterns followed. It is documented that a garment known as a bracca (a reddish checkered tunic) was worn by Celtic people who inhabited the British Isles, the term indicating its appearance. The Welsh word brech means 'checkered' (compare the cognate Scottish Gaelic breac, 'variegated, freckled'), and the word bracca is derived from the Welsh or Cornish word brythen which in English translates as 'striped' or 'checkered'.
Cornish historian L. C. R. Duncombe-Jewell attempted to prove that plain kilts were in use in Cornwall. He discovered carvings of minstrels dressed in what he interpreted as kilts and playing bagpipes on bench ends at Altarnun church, which dated from circa 1510. The earliest historical reference to the Cornish kilt is from 1903, when the aforementioned Duncombe-Jewell appeared in a woad-blue kilt as the Cornish delegate to the Celtic Congress, convening at Caernarvon. John T. Koch in his work Celtic Culture: A Historical Encyclopedia mentions a black kilt worn by the Duke of Cornwall's Light Infantry in combat; however, no historical reference is provided to support this claim.
First created in 1963, the Cornish National tartan was designed by the poet E. E. Morton Nance, nephew of Robert Morton Nance. Each colour of tartan has a special significance or meaning. The white cross on a black background is from the banner of Saint Piran, the patron saint of tinners, which is also used as the flag of Cornwall; Black and gold were the colours of the ancient Kings of Dumnonia; red for legs and beak of the national bird, the Cornish chough, and blue for the blue of the sea surrounding Cornwall. A prototype of the Cornish national tartan was first worn by Morton-Nance in the 1963 Celtic Congress held at Carbis Bay attached to a Clan Douglas kilt that he was wearing for the occasion. The Cornish Hunting Tartan was registered in 1984.
The following Cornish tartans have been registered with the Scottish Tartans Authority (reference numbers shown below), and thus are also included in the newer database of the Scottish Register of Tartans.
Several tartans for Cornish families have been created and registered in modern times, e.g. for family get-togethers and weddings. Most of the following have been registered with the Scottish Tartans Authority or with Scottish Tartans World Register (reference numbers shown below, where applicable), and thus are also included in the newer database of the Scottish Register of Tartans.
Reindeer cheese

Cheese made from the milk of the reindeer has been historically found in Scandinavia. Modern Finnish cheeses like leipäjuusto were also made with reindeer milk in the past.
Reindeer milk is among the richest and most nutritious of milks, at 22% butterfat and 10% protein; however a reindeer can be milked only for about 1.5 cups per day.
Per the 1913 Pure Products:
Washed-rind cheese

Washed-rind or smear-ripened cheeses are cheeses which are periodically treated with brine or mold-bearing agents. This encourages the growth of certain bacteria on their surface which give them distinctive flavors. There are hard and soft washed-rind cheeses. The softer ones are sometimes distinguished as "smear-ripened". Conversely, the term "washed rind" is sometimes reserved only for the hard ones.
Washed-rind cheeses are periodically cured in a solution of saltwater brine or mold-bearing agents that may include beer, wine, brandy and spices, making their surfaces amenable to a class of bacteria (Brevibacterium linens, the reddish-orange smear bacteria) that impart pungent odors and distinctive flavors and produce a firm, flavorful rind around the cheese. Washed-rind cheeses can be soft (Limburger), semi-hard, or hard (Appenzeller). The same bacteria can also have some effect on cheeses that are simply ripened in humid conditions, like Camembert. The process requires regular washings, particularly in the early stages of production, making it quite labor-intensive compared to other methods of cheese production.
Stinking Bishop (cheese)

Stinking Bishop is a washed-rind cheese produced since 1972 by Charles Martell and Son at Hunts Court Farm, Dymock, Gloucestershire, in the west of England. It is made from the milk of Old Gloucester cattle.
By 1972, just sixty-eight heifers of the Old Gloucester breed were left in the world. Charles Martell bought up many of the surviving cows, and began to produce cheese from their milk, not initially for its own sake, but to promote interest in the breed. With a revival of interest from other farmers in the endangered breed, overall Gloucester cow numbers began to recover, increasing to around 450 by 2016. Martell's own herd of cows had expanded over the years; it still remained relatively small for a dairy herd, at twenty-five head by 2015, meaning that the Gloucester milk needed to be combined and pasteurised with the milk of Friesian cattle from other nearby farms, for cheese production to be economically viable.
Stinking Bishop is an artisanal, handmade cheese, so is not marketed through supermarkets. As of 2017 it had over 130 stockists across the UK, retailing in artisan food stores and delicatessens, as well as in Harrods and Selfridges.
The colour of Stinking Bishop ranges from white-yellow to beige, with an orange to grey rind. It is moulded into wheels two kilograms (4.4 lb) in weight, 20 centimetres (7.9 in) in diameter, and 4 centimetres (1.6 in) deep. Only about twenty tonnes (44,000 lb) are produced each year.
The distinctive odour comes from the ripening process, during which the cheese is rind-washed: it is immersed in perry (the traditional pear cider of the region) made from the local Stinking Bishop pear – from which the cheese gets its name – every four weeks while it matures. To increase the moisture content and to encourage bacterial activity, salt is not added until the cheese is removed from its mould. The fat content is 48 per cent.
The cheese was brought to international attention by the animated comedy Wallace and Gromit. In the 2005 animated film The Curse of the Were-Rabbit, Gromit uses it to revive Wallace. Demand for the cheese subsequently rose by 500 percent, forcing the cheesemaker to hire more staff and increase production. It was also referenced again at the end of Episode 4 of Wallace and Gromit's World of Invention, where Wallace samples an even more pungent – fictional – variant of Stinking Bishop, called "Stinking Archbishop".
Chef Andrew Zimmern, host of the TV show Bizarre Foods (Travel Channel), in an episode about the U.K., samples Stinking Bishop cheese during a visit to the Borough Market in London.
In the 2011 Channel 4 show King Of..., host Claudia Winkleman and her two guests Chris Evans and Sarah Millican adjudicate on contenders for the King of Cheese; Stinking Bishop was awarded the title by Winkleman and Evans (with Millican expressing dislike for cheese in general).
Taleggio cheese

Taleggio (IPA: [taˈleddʒo]) (Talegg in Lombard language) is a semisoft, washed-rind, smear-ripened Italian cheese that is named after Val Taleggio. The cheese has a thin crust and a strong aroma, but its flavour is comparatively mild with an unusual fruity tang. The rind is a pinkish-brown, and the interior is creamy and pale yellow. It has a protected designation of origin so that only such cheese produced in the Lombardy or Piedmont regions of Italy may be designated as Taleggio.
Taleggio and similar cheeses have been around since Roman times, with Cicero, Cato the Elder, and Pliny the Elder all mentioning it in their writings. The cheese was solely produced in the Val Taleggio until the late 1800s, when some production moved to the Lombardy plain to the south. The cheesemakers in Val Taleggio attempted to rename the cheese they produced as Taleggio del Val Taleggio ("Taleggio of Val Taleggio") to distinguish it from the more widely produced versions from nearby areas, but abandoned the attempt when they received legal caution against it, as the cheese already had a protected designation of origin.
The production takes place every autumn and winter. First, acidified milk is mixed with rennet taken from milk calves. The cheese is formed into square blocks and set on wood shelves in chambers, sometimes in caves as per tradition, and matures within six to ten weeks. It is washed once a week with a seawater sponge to prevent mould growth and to form an orange or rose crust. This smear-washing makes the cheese susceptible to contamination. Listeria developing on Taleggio is typically considered to be a post-manufacturing contamination, as the surface microflora are inhibitory to its development. The ripening cheese has been traditionally stored in caves near Valsassina, in which gentle breezes within spread the moulds growing in its rind.
Each square block is imprinted with a four-leaf brand representing the Consorzio Tutela Taleggio.