recursal/Fanatic-Fandom huggingface dataset:
Fairy bread

**Fairy bread** is sliced white bread spread with butter or margarine and covered with "Hundreds and Thousands", served at children's parties in Australia and New Zealand. It is typically cut into triangles. Although people had been putting hundred and thousands (or nonpareils) on bread and butter for some time, the first known reference to this dish as Fairy Bread was in the Hobart Mercury in April 1929. Referring to a party for child inmates of the Consumptive Sanitorium, the article proclaimed that “The children will start their party with fairy bread and butter and 100’s and 1,000’s, and cakes, tarts, and home-made cakes…”

The origin of the term is not known, but it may come from the poem 'Fairy Bread' in Robert Louis Stevenson's *A Child's Garden of Verses* published in 1885, and had been used for a number of different food items before the current usage.

# See also

* Hagelslag, chocolate sprinkles
* Muisjes, sugar coated anise seeds
* Vlokken, curved chocolate flakes
* List of bread dishes
Cake balls

**Cake balls** are small spheres of reconstituted cake crumbs, coated with chocolate or frosting. They are made by blending cake crumbs with icing, shaping them to form a ball and then dipping them in a coating, such as melted chocolate. Cake balls were originally created from the crumbs of leftover or stale cake to prevent waste.

Cake balls do not have the consistency of the traditional sweetened, baked and leavened cakes, but have a consistency similar to dough which can be attributed to the blending of the cake crumbs and icing. Cake balls are sold in various bakeries as well as mall kiosks; they are also available to be purchased as gifts. The bite-sized snacks may be displayed on a stick (known as a cake pop), and can be decorated with ribbon. They are especially popular during the holiday months.

Cake balls can be decorated in a variety of ways, using such items as sprinkles, nuts, chocolate shavings, candy or other confectionery toppings. Almond bark or confectionery coating are often used as alternatives to chocolate, and can be easily melted in a microwave oven before dipping.

# See also

* Food portal
* Cake pop
* Chocolate balls
Bánh xèo

**Bánh xèo** ([ɓǎjŋ̟ sɛ̂w]) is a crispy, stuffed rice pancake popular in Vietnam. *Bánh* means cake while *xèo* means sizzle. The name refers to the loud sound the rice batter makes when it is poured into the hot skillet. It is a savoury fried pancake made of rice flour, water, and turmeric powder. It can also be called a Vietnamese crêpe. Some common stuffings include pork, prawns, diced green onion, mung bean, and bean sprouts. Bánh xèo is also served with lettuce, mint, Thai basil, and fish mint.

The dish is also popular in Cambodian cuisine, where the dish is called **banh chao** (Khmer: បាញ់ឆែវ). Cambodian banh chao are more similar to the southern Vietnamese style of bánh xèo rather than to the style present in Central Vietnam. There is also a Thai version of bánh xèo called Khanom bueang Yuan.

# See also

* Bánh cuốn
* Blintz
* Cong you bing
* Crêpe
* Dosa
* Galette
* Jeon
* Jianbing
* List of pancakes
* List of stuffed dishes
* Okonomiyaki
* Pancake
* Scallion pancake
Grape ice cream

**Grape ice cream** is ice cream with a grape flavor. Some recipes use grape juice in its preparation. Dishes and variations include grape ice cream sandwiches and grape ice cream soda. Grape ice cream is sometimes offered at grape festivals. For example, the Naples Grape Festival has offered grape ice cream. Grape ice cream is not a commonly made flavor in the US. It is one of the more common flavors in Japan.

# See also

* Ice cream float – Purple cow
* List of grape dishes
* List of ice cream flavors
Love cake

**Love cake** is a traditional semolina cake served in Sri Lanka on special occasions. They are often baked for cultural celebrations such as Christmas, birthdays and weddings, served wrapped in gold paper for guests to eat or take home.

# History

Love cake is believed to have been introduced by the Portuguese or Dutch but has evolved into a confectionery unique to Sri Lanka. The original recipe dates back to the 16th century, when the Portuguese controlled the coastal areas of the country, known as "Bolo di Amor". The cake incorporates a mix of ingredients from Portuguese cakes, such as semolina, together with local Sri Lankan spices, such as nutmeg, cinnamon and cardamon. In addition to Arabic influences with the use of rose water, which is common to cakes from Spain and Portugal dating from the Moorish occupation of the Iberian Peninsula. Love cake is similar to the Singaporean sugee cake, which uses almonds as opposed to cashew nuts.

Local folklore is that its name comes from the fact that the grinding of spices and nuts make this cake a true labor of love.

# Characteristics

Love cake is made from semolina, cashew nuts, pumpkin preserve, butter, eggs, sugar, and honey flavoured with rose water and a variety of spices, including cinnamon, nutmeg and cardamon, creating a fragrant, sweet, lightly spiced cake with a moist chewy inside and a crunchy exterior.

# See also

* Basbousa
* Breudher
Gyu-Kaku

**Gyu-Kaku** (牛角, *gyū kaku*, "bull's horn") is a chain of Japanese yakiniku restaurants specializing in Japanese barbecue.

# History

First entered yakiniku restaurant business in 1996 and opened its first franchised restaurant in 1997 after changing to the current name. The first overseas restaurant was opened in the U.S. in 2001 and the second in Taiwan in 2002.

# Current development

There are over six hundred Gyu-Kaku locations in Japan, and locations have also been opened in the United States (including New York City, California, New Orleans, Pittsburgh, Chicago, Houston, Dallas, Hawaii, Philadelphia, Boston, Miami, and Atlanta), Canada, Hong Kong, Taiwan, Cambodia, Thailand, Indonesia, Malaysia, Singapore, Vietnam and the Philippines. Though Gyu-Kaku is part of Reins International Inc., every restaurant is different in terms of region and selection availability (i.e. outlets in the United States serve locally sourced USDA beef).

Gyu-Kaku also manufactures and purveys its own brand of kimchi in Japanese supermarkets, and a line of dipping sauces and marinades.

# See also

* List of barbecue restaurants
* Yakiniku
Angel cake

**Angel cake** is a type of layered sponge cake dessert that originated in the United Kingdom, and first became popular in the late 19th century.

Made with butter, caster sugar, eggs, vanilla extract, self-raising flour, baking powder, and red and yellow food colouring, it consists of two or three layers of sweet sponge cake which is often coloured white, pink and yellow with a thin layer of white cream. It is traditionally sold either in long bars or small slices.

The cake has won many awards, most notably the "English Cake of the Year" in 1986. The largest recorded Angel cake was 1 metre in length and 50 centimetres in width, which was baked in the English town of Bakewell.

# See also

* Angel food cake
* Butter cake
* Layer cake
* Victoria sponge cake
Onion ring

An **onion ring** is a form of appetizer or side dish commonly found in the United States, Canada, United Kingdom, Ireland, Australia, New Zealand, South Africa, and some parts of Asia, mainland Europe, and Latin America. They generally consist of a cross-sectional "ring" of onion (the circular structure of which lends itself well to this method of preparation) dipped in batter or bread crumbs and then deep fried; a variant is made with onion paste. While typically served as a side dish, onion rings are often eaten by themselves. The cooking process decomposes propanethial oxide in the onion into the sweet-smelling and tasting bispropenyl disulfide, responsible for the slightly sweet taste of onion rings.

# History

The exact origins of deep-fried onion rings are unknown. However, a recipe for onions that are dipped in milk then dredged in flour and deep-fried appeared in a 1933 advertisement for Crisco in *The New York Times Magazine*.

A recipe for French Fried Onions may have appeared in the Middletown, New York *Daily Times* on 13 January 1910. It does not claim to be the originator of the recipe.

One claimant to the invention of the onion ring is the Kirby's Pig Stand restaurant chain, founded in Oak Cliff, Texas in the early 1920s. The once-thriving chain, whose heyday in the 1940s saw over 100 locations across the United States, also claims to be the originator of Texas toast.

John Mollard's 1802 cookbook *The Art of Cookery Made Easy and Refined* (page 152) includes a recipe called "Fried Onions with Parmesan Cheese." The recipe suggests cutting onions into 1/2" rings, dipping them into a batter made of flour, cream, salt and pepper, and Parmesan cheese, and then deep frying them in "boiling" lard. It further suggests serving them with a sauce made of melted butter and mustard.

# See also

* Blooming onion – a whole onion that is cut into a flower shape that fans out
* Fried onions
* Funyuns – an onion flavored, corn based snack food, shaped like onion rings
* List of deep fried foods
* List of hors d'oeuvre
* List of onion dishes
Chili dog

**Chili dog** is the generic name for a hot dog served in a bun and topped with some sort of meat sauce, such as chili con carne. Often other toppings are also added, such as cheese, onions, and mustard. The style has multiple regional variations in the United States, many calling for specific and unique sauce ingredients, types of hot dogs, or types of buns and referred to regionally under region-specific names.

# Regional variations

### Texas wiener

In New Jersey and Pennsylvania, the "Texas hot dog", "Texas chili dog." "Texas hot'," or "Texas wiener" is a hot dog with chili or hot sauce; it is served in variations with assorted condiments. The Texas wiener was created in Paterson, New Jersey, before 1920 and in Altoona, Pennsylvania, by Peter "George" Koufougeorgas in 1918 and originally called Texas Hot Wieners. The "Texas" reference is to the chili sauce used on the dogs, which actually has a stronger Greek cuisine influence due to the ethnicity of the cooks who invented it. It is considered a unique regional hot dog style. From its origins, the invention spread to the Pennsylvania cities of Scranton and Philadelphia. By the 1920s, it had reached Western New York, where numerous longstanding hot dog stands still remain, including a stand run by the Rigas Family (dating to 1921) and Ted's Hot Dogs (which opened in 1927).

### **Coney Island hot dog**

In southeastern Michigan, a Coney Island hot dog is a European-style *Frankfurter Würstel*(Vienna sausage) of German origin with a natural lamb or sheep casing, topped with a beef heart-based sauce, which was developed by Macedonian and Greek immigrants in the area. It has several local variations, including Detroit style, Flint style, and Jackson style.

### **Hot wiener**

In Rhode Island the hot wiener or New York System wiener is a staple of the food culture and is served at "New York System" restaurants. The traditional wiener is made with a small, thin hot dog made of veal and pork, giving it a different taste from a traditional beef hot dog, served in a steamed bun, and topped with celery salt, yellow mustard, chopped onions, and a seasoned meat sauce.

### **Michigan hot dog**

In the North Country of New York State, a Michigan hot dog, or "Michigan", is a steamed hot dog on a steamed bun topped with a meaty sauce, generally referred to as "Michigan sauce."

### **Cheese coney**

In Greater Cincinnati, Cheese coneys or Coney Islands (without the cheese) are hot dogs in buns topped with Cincinnati chili (a Greek-inspired meat sauce), onions, mustard, and cheese.

### **Carolina style**

In North Carolina, hot dogs topped with chili, onions, and either mustard or slaw are referred to as "Carolina style", which is also used to refer to hamburgers with similar toppings.

### **Half-smoke**

In Washington, D.C., the half-smoke is similar to a hot dog, but usually larger, spicier, and with more coarsely-ground meat, the sausage is often half-pork and half-beef, smoked, and served with herbs, onion, and chili sauce.

# See also

* Chili burger
* Hot dog variations
* List of hot dogs
* List of sausage dishes
* Sonic the Hedgehog, whose favorite food is chili dogs
Chili burger

A **chili burger** (also known as a **chili size**, or simply **size**, stemming from "hamburger size") is a type of hamburger. It consists of a hamburger, with the patty topped with chili con carne. It is often served open-faced, and sometimes the chili is served alongside the burger rather than on top. The chili may be served alone, or with cheese, onions, or occasionally tomatoes as garnishes.

# History

Chili burgers appear to have been invented in the 1920s by Thomas M. "Ptomaine Tommy" DeForest, who founded a sawdust-floored all-night restaurant, "Ptomaine Tommy's", located in the Lincoln Heights neighborhood of Los Angeles. Ptomaine Tommy's was open from around 1919 to 1958, where his chili burger was referred to as "size", and chopped onions as "flowers" or "violets".

The term *size* for a chili burger arguably derives from the portion size of the chili used at Ptomaine Tommy's. Ptomaine Tommy "had two ladles, a large and a small" with which to serve his chili, whether smothered on top of the burger or in a bowl; originally the ordering lingo used by his patrons was "hamburger size" vs. "steak size", but later simplified to "size" and "oversize". The use of the shorthand term "size" for burger-size portion of chili (in a bowl or on a burger) then gained currency throughout Los Angeles. Ptomaine Tommy was forced to close his restaurant August 10, 1958 and sell his property to satisfy creditors, and he died just a week later. His service to the community and his invention was noted by resolution of the California State Senate that same year. Food author John T. Edge considers the invention the milestone that marks the start of "traceable history of burgers in LA", a first step to what he considers the "baroque" character of the Los Angeles hamburger scene. By interviewing former customers and friends decades after the fact, columnist Jack Smith wrote a definitive article in 1974 about DeForest and the dish that he had invented which became a very important part of the history of Los Angeles. What helped spread the popularity of this dish was Deforest's diverse clientele which included doctors coming off the late shift at the local county hospital, fight fans on their way home after attending matches at the Olympic Auditorium, and people associated with the Hollywood film industry.

Several US food chains specialize in chili burgers. One of these is Original Tommy's, which dates to 1946.

# Variations

### **Carolina Burger**

The Carolina Burger is a regional variant of the chili burger served with coleslaw, mustard and chopped onions. Common in local restaurants in the Carolinas, it is also periodically offered at Wendy's restaurants as the *Carolina Classic*.

# See also

* Chili dog
* List of hamburgers
* Sloppy joe
Cobb salad

The **Cobb salad** is a main-dish American garden salad typically made with chopped salad greens (iceberg lettuce, watercress, endives and romaine lettuce), tomato, crisp bacon, grilled or roasted (but not fried) chicken breast, hard-boiled eggs, avocado, chives, Roquefort cheese, and red-wine vinaigrette.

# Origin

Various stories recount how the salad was invented. One says that it came about in 1937 at the Hollywood Brown Derby restaurant, where it became a signature dish. It is named after the restaurant's owner, Robert Howard Cobb. Stories vary whether the salad was invented by Cobb or by his chef, Paul J. Posti. The legend is that Cobb had not eaten until near midnight, and so he mixed together leftovers he found in the kitchen, along with some bacon cooked by the line cook, and tossed it with their French dressing.

Another version of the creation is that Robert Kreis, executive chef at the restaurant, created the salad in 1929 (the year the Brown Derby's Hollywood location opened) and named it in honor of Robert Cobb. The same source confirms that 1937 was the reported date of the version noted above, with Cobb making the salad.

Authentic versions of the Cobb salad are prepared using four varieties of greens: iceberg lettuce, watercress, endive and romaine lettuce.

Some recipes include other types of cheese besides Roquefort, such as cheddar or Monterey Jack, or no cheese at all.

### **In popular culture**

The origin of the Cobb salad was the subject of a debate featured in Episode 3 of Season 2 of *Curb Your Enthusiasm*.

# See also

* List of foods named after people
* List of salads
* Food portal
* Cuisine of California
파이로펠리스 와이번

* 기본
* 불꽃없음
* 초록
* 연파랑
* 파랑
* 보라

성별공통

## 도트 제작자

Dohaerys

**파이로펠리스 와이번**(Pyropellis Wyvern)들은 2021년 8월 경에 출시된 종으로 가장 최근에 교배를 한 상대되는 용의 종류에 따라 외형이 변합니다. 단 교배를 거부했을 경우에는 변화가 없습니다.

주황색 불꽃이 기본 상태로 상대가 되는 용의 친화속성과는 상관없이 외형, 생태, 환경적 요소와 연관성을 통해 불과 관련이 있는 종과 교배했을 때에는 변하지 않습니다. 물과 밀접한 종과 교배했을 때는 불꽃이 아예 꺼지며 녹색 불꽃은 주로 마법적인 능력을 지닌 종과 교배했을 때 변합니다. 연파랑색은 파란색 불꽃과 관련있는 종과 교배했을 때 변하고 진한 파란색은 마찬가지로 불과 관련이 있되 보다 포괄적인 범위의 종과 교배했을 때 변합니다. 마지막인 보라색은 주황색과 초록색이 섞였을 때 나는 보라색과 관련있는 종과 교배했을 때 변하는 것으로 추측됩니다.

어원은 라틴어인 불을 뜻하는 pyro와 가죽을 뜻하는 pellis를 합친 단어인 것으로 추정됩니다.

## **설명 문구**

#### **알**

*"Tough ridges line the surface of this rough, mottled egg."* (강한 능선이 이 거칠고 얼룩덜룩한 알의 표면을 가로지르고 있네요)

#### **해츨링**

*"Aww... It’s a cute baby dragon. It is drawn to flames, and has a curious desire to jump into them."* (어머나…귀여운 아기 드래곤이에요. 화염에 이끌려 그 안에 뛰어들려는 호기심 넘치는 욕구를 갖고 있군요)

#### **성숙한 해츨링**

(설명문 뒤에 일반 해츨링 공용 문구가 추가됩니다.)

*"And look! Its wings have grown larger! It must be close to maturing."* (그리고 보세요! 날개가 더 크게 자랐어요! 어른이 될 때가 가까워지고 있나봐요.)

#### **성룡**

*"Pyropellis Wyverns are most commonly encountered swooping through the trenches and craters that dot their volcanic abodes, bathed in stifling heat. While their tough, mottled hides blend in seamlessly with the volcanic rock that surrounds them, Pyropellis Wyverns stand out due to the fervent flames that cloak their backs. Unable to produce a flame, these dragons secrete a highly flammable substance from their backs, which they will find some way to set alight. This fire primarily serves to intimidate and daze unfriendly strangers, keeping snapping maws away from the necks and back of the dragon. The flames also serve as a way to bond: young hatchlings are often first set aflame by their parents. Fire-breathing dragons may supply their mates with flames. It is not uncommon to find a Pyropellis sporting flames unique to other species of dragons, having made contact with those flames."*

(파이로펠리스 와이번들은 가장 흔히 자신들이 점지해둔 화산지대 거주지를 숨 막힐 듯한 열기로 휩쌓이게 한 도랑과 분화구에 걸쳐 덮쳐들어 마주치게 됩니다. 이들의 질기고 반점투성이 가죽은 균일하게 그들 주변의 화산암과 어우러지는 반면, 파이로펠리스 와이번들은 등을 덮은 강렬한 불꽃으로 인해 두드러집니다. 화염을 생성할 수 없는 이 용들은 등에서부터 어떻게 불을 붙일 방법을 알아낼, 극도로 가연성인 물질을 분비합니다. 이 불꽃은 주로 비호의적인 이방인을 겁주고 멍하게 하는데 도움이 되어 딱딱거리는 아가리가 용의 목과 등을 노리지 못하도록 합니다. 화염은 또한 유대관계를 형성하는 수단이 되기도 합니다. 어린 해츨링들은 종종 그 부모들로부터 처음으로 불꽃을 붙이게 됩니다. 불을 뿜는 용들은 제 짝에게 불꽃을 공급해 줄 수도 있습니다. 파이로펠리스들이 그 불꽃으로 교제를 시작하려고, 다른 종의 용들에게 독특한 불꽃을 자랑스럽게 뽐내는 모습은 어렵지 않게 볼 수 있습니다.)

## **드래곤 백과**

현재 드래곤 백과에 정보가 추가되어있지 않습니다. 백과에 새로운 내용이 추가되는 대로 갱신 예정.
스플릿 드래곤

남성/여성

## 도트 제작자

Odeen(전체), CaityG(성체)

**스플릿 드래곤**(Split Dragon)들은 최초의 "쌍두룡"으로 쌍두룡 계열 종류가 추가되기 전까지, 오랫동안 보통 쌍두룡이란 이 용을 뜻했습니다.

드래곤 케이브 사이트 초창기부터 있었던 종으로 이때부터 이미 쌍두룡은 오직 쌍두룡끼리만 교배 가능하여 다른 일반 드래곤들과는 교배를 시도할 수 없었고, 이처럼 종의 특징 자체가 아예 다르기 때문에 뱀파이어 드래곤 출시 이후에도 알을 물어서 흡혈귀로 만들 수도 없다는 쌍두룡의 특징을 처음으로 정립한 종입니다.

2015년에 도트 개편이 되면서 해츨링과 성룡의 모습이 교체되었으며 2017년부터 본격적으로 이름이 단순 쌍두룡이 아닌, 스플릿 드래곤이란 명칭으로 드래곤 백과에 등록되어 성룡에 관한 설명문 또한 변경되었습니다.

예전에 쌍두룡과 교배에 성공한 것으로 표기된 실버 드래곤이 있었는데 현재는 관리자에 의해 오류가 수정되어 해당 실버드래곤은 자손의 가계도에서 사망(Deceased)한 상태로 표시된다고 합니다.

## **설명 문구**

#### **알**

*"This egg is split down the middle into two colors."* (이 알은 가운데서부터 두가지 색으로 양분되어 있네요.)

#### **해츨링**

*"Aww... it's a cute baby dragon. Oddly enough, it has two heads that seem to enjoy playing with each other."* (어머나…귀여운 아기 드래곤이에요. 이상하게도, 함께 놀길 좋아하는 머리 둘이 달려있군요.)

#### **성숙한 해츨링**

(일반 해츨링 공용 설명문 뒤에 아래의 새로운 문구가 추가됩니다.)

*"Its color appears to have changed, and it is now one solid color!"* (색깔이 변한 것처럼 보이고 이제는 한 가지 단색이 되었어요!)

#### **성룡**

*"Split Dragons use their sharp teeth and wings to hunt large animals and rarely eat plants. They are intelligent dragons who enjoy mental challenges, preferably alone; Split Dragons are normally solitary except during mating season. When mating, many dragons come together in a group to raise their eggs and hatchlings. These groups tend to be very noisy—reminiscent of a thunderstorm—and last only until the hatchlings are capable of surviving on their own."*

(스플릿 드래곤들은 자신들의 날카로운 이빨과 날개를 대형 동물을 사냥하는데 사용하고 식물은 거의 먹지 않습니다. 이들은 머리 쓰기를 즐기고 혼자 있길 좋아하는 지능적인 드래곤들입니다. 스플릿 드래곤은 일반적으로 짝짓기철 기간을 제외하면 단독생활을 합니다. 관계를 맺고나면, 많은 용들은 알과 해츨링을 키우기 위해 서로 모여 무리를 짓습니다. 이런 무리는 아주 시끄러운 경향이 있으며―뇌우를 연상케할 정도― 해츨링들이 자기 스스로 생존할 수 있을 때까지만 지속됩니다.)

## **드래곤 백과**

#### **외형/기본 구조**

* 날개가 큰 꽤나 다부진 체격
* 엄청난 거체를 지지하기 위해 주로 사족보행으로 다님
* 목처럼 꼬리도 두갈래로 갈라져있음.
* 장갑을 두른 아랫배와 가시가 목 아래까지 뻗어있음
* 뇌를 제외한 장기는 두 개가 아님.
* 질긴 가죽 덕분에 거의 흉이 지지 않음.
* 자신들의 발톱으로 긁어도 견딜 수 있는 매우 튼튼한 피부를 지님.

#### **해츨링 습성**

* 어른 머리들보다 해츨링 머리들이 서로 더 잘 어울리는 것처럼 보임.
* 해츨링 머리들은 서로 어울리는 것이 자신들의 생존에 필수적이기에 너무나 잘 지냄.
* 한 쪽 머리가 겁에 질리면 다른 한쪽에게로 아드레날린이 몰려 종종 몸의 주도권을 가져가버려서 머리들이 서로 방해가 되지 않도록 해, 생존률을 최대화시킨다.
* 날개가 자라기 전까지 해츨링은 부모와 함께 지냄.
* 해츨링들의 놀이는 협동과 협력을 가르치는 쪽에 토대를 두고 있다.
* 아직 가족 구성원과 있는 동안, 해츨링들은 혼자서 발톱으로 사냥하는 법을 배운다. 상당히 자연스레 날개까지 사냥에 이용하는데 포함시킬 것이다.
* 해츨링이 커짐에 따라 비행은 그 체급을 계속 지탱할 수 있도록 더 많은 연습을 필요로 한다. 또한 점점 더 큰 동물들을 잡아대기 시작한다.

#### **성룡의 습성**

* 성룡들은 단순히 시간을 때우기 위해 자주 서로 다투기도 한다.
* 퍼즐같이 지능을 시험하는 종류를 즐김
* 짝짓기철을 제외하면 혼자서 유랑생활을 함
* 대형 무리는 시끄럽고 호전적이기도 해서, 폭풍우와 비슷한 소리라고 한다.
* 해츨링이 둥지에서 내쫓기고 나면, 짝끼리도 다시 홀로 떠돌고자 헤어진다고 함.
* 머리가 하나인 용들과 사회적 친분을 나누길 좋아해, 이들 집단이나 무리에 정착할 수도 있음.
* 다른 쪽 없이 남은 머리는 살아남을 수 없음. 어느 한쪽이 죽으면 다른 하나도 얼마 안가 죽음에 이름.
* 양쪽 머리 모두 터무니 없을 정도로 서로에게 친근감을 가지며 서로하고만 소통하기 위해 자기들만의 언어를 만들기까지 한다.

#### **서식지**

* 거의 어디서든 살 수 있지만, 극한 기후에서 사는 건 되도록 피함 (예시: 사막지대의 끝자락이나, 눈 덮인 산기슭 인근에 있으려 함)
* 먹이가 가장 풍부한 쪽으로 따라가는 성향이 있음.

#### **식성**

* 악랄하고 유능한 포식자로, 자신들의 덩치를 유지하기 위해 대형 동물에 의존한다.
* 좋아하는 먹잇감으로는 가능하다면 대형 고양이과와 코끼리류를 포함함.
* 다른 포식자들을 쓰러트리는 도전을 환영함.
Mochi ice cream

**Mochi ice cream** is a confection made from Japanese mochi (pounded sticky rice) with an ice cream filling. It was invented by Japanese-American businesswoman and activist Frances Hashimoto.

# Description

Mochi ice cream is a small, round confection consisting of a soft, pounded sticky rice dumpling (mochi) formed around an ice cream filling. The ice cream flavors the confection while the mochi adds sweetness and texture.The traditional ice cream flavors used are vanilla, chocolate and strawberry. Other flavors, such as Kona coffee, plum wine, green tea, and red bean, are also widely used. Mochi can also be flavored as a complement to the ice cream filling. When making mochi, it is dusted with either potato or cornstarch to keep it from sticking while being formed and handled.

# History

Japanese daifuku and manjū are the predecessors to mochi ice cream, commonly featuring adzuki bean filling. Due to the temperature and consistency of mochi and ice cream, both components must be modified. This is to achieve the right viscosity that will remain constant regardless of changes in temperature.

An early predecessor form of the dessert was originally produced by Lotte, as Yukimi Daifuku in 1981. The company first made the product by using a rice starch instead of sticky rice and a rice milk instead of real ice cream.

Frances Hashimoto, the former president and CEO of Mikawaya, is credited as the inventor of mochi ice cream.Hashimoto's husband, Joel Friedman, conceived the idea of taking small orbs of ice cream and wrapping them in a Japanese traditional mochi rice cake. Frances Hashimoto expanded on her husband's idea, inventing the fusion dessert now popular in the United States and elsewhere. Hashimoto introduced seven flavors in the mochi product line.

Mikawaya began production of mochi ice cream in the United States in 1993. Research and development took over a decade to evolve into the mass production form used today, due to the complex interactions of the ingredients. Trial and error was used in order to successfully pull the delicate mochi dough over the ice cream without leaving a sodden mess.Friedman explained that in order to conduct production of the ice cream, experts ranging from construction to microbiology were brought in to perfect the state-of-the-art production building.

Mikawaya debuted their Mochi Ice Cream in Hawaii in 1994. The frozen treat was so popular, it captured 15% of the novelty frozen treat market during its first four months.

# See also

* Bubbies
* Yukimi Daifuku
* Snow skin mooncake
Never have I ever

"**Never Have I Ever**", also known as "**I've Never...**" or "**Ten Fingers**", is a drinking game in which players take turns asking other players about things they have not done. Other players who have done this thing respond by taking a drink. A version that requires no drinking, usually played by children and underage adolescents, has players counting score on their fingers instead.

# Rules

The verbal game starts with all players getting into a circle. The first player starts by saying a simple statement about what they have never done before starting with "Never have I ever". Anyone who at some point in their life has done the action that the first player says, must drink. Then the game continues around the circle, and the next person makes a statement.

An additional rule indicates that the player is allowed to change the question after drinking all player's cups. If there is no one taking a drink, then the one who said the particular "Never have I ever..." statement must take a drink. This rule often forces the players to strategize more and makes for less disposable/pointless suggestions.

A further variation holds that whenever only one person is drinking, that person must give a detailed account of why they are drinking. Another variety of this game involves putting up five or ten fingers, putting one down whenever something mentioned has been done. Those who end up putting down all of their fingers must take several successive drinks.

Conversation games such as this one can help to build friendships, and players often admit to things that they previously had not. As with Truth or Dare?, the game is often sexual in nature. In some variations, the game may be incorporated into other drinking games, such as Kings.

# In popular culture

* In 2015 Under the Gun Theater, a Chicago-based theater company, created an interactive comedy show based on the party game. This was in response to the closing of their show based on Cards Against Humanity.
* In the 2014 horror film *Unfriended,* the ghost of Laura Barnes forces those who drove her to suicide into a game of NHIE...during which a number of secrets are revealed which severely damage the players' friendships.

# See also

* List of drinking games
* Conversation games
* Purity test
Cheese fries

**Cheese fries** or **cheesy chips** (latter British English) is a dish consisting of french fries covered in cheese, with the possible addition of various other toppings. Cheese fries are generally served as a lunch- or dinner-time meal. They can be found in fast-food locations, diners, and grills around the globe.

# Origins

The dish originated in the United States, although its exact birthplace is still widely disputed. Cheese fries have been said to have grown in popularity in the United States after canned cheese products such as Cheez Whiz were introduced in 1952. Don A. Jenkins is said to have invented the chili cheese fry variation, at the age of 16, in Tomball, Texas. Another report claims that a young fry cook named Austin Ruse was the first to serve this dish while working at Dairy Queen in St. Charles, Missouri.

# Variations

### **United States**

Throughout the Southwest US, cheese fries are often covered in melted cheddar cheese, bacon bits, jalapeño slices, and chives, and served with ranch dressing. Alternately, they are also served as carne asada fries.

In Philadelphia, pizza fries are topped with melted mozzarella and served with pizza sauce on the side, while "mega fries" are topped with cheddar (or sometimes Cheez Whiz) and mozzarella cheese and bacon, usually served with a side of ranch dressing.

In New York City, Long Island, and New Jersey, they are covered with melted American, mozzarella, or Swiss cheese. Disco fries have the addition of brown gravy.

In other parts of the US, nacho cheese sauce is often used, especially at snack stands.

Chili cheese fries are topped with chili con carne. The cheese is usually either American or cheddar. In Cincinnati, Ohio, they use their own Cincinnati chili for their chili cheese fries at the local chili restaurants. In New Mexico, they use New Mexico chile for their chili cheese fries, often adding chopped lettuce, tomato, and olives as garnish.

### **Internationally**

In Ireland, a variation called "taco fries" consists of fresh-cut fries covered in taco sauce and shredded cheddar. Piled on top of the cheese are ground beef, tomato, peppers, onions, and various seasonings. Another staple of Irish fast food restaurants, both stand-alone chippers or chains such as Supermac's, is "Garlic Cheese Chips", which consists of chips covered in garlic sauce and cheese, usually cheddar.

In Bulgaria, a common side dish offered in most restaurants consists of French fries, topped with grated or crumbled *sirene*.

In the Netherlands a dish named 'kapsalon' is served as fast food. This consist of fries covered with cheese, salad, and shawarma or doner kebab. It is often consumed with large amounts of garlic sauce or chili sauce.

In the United Kingdom, cheesy chips are often served in pubs. Preparation includes the pouring of cheddar sauce over chips or sprinkling cheddar over chips and then putting the dish under a grill. A variation adds beef gravy or curry sauce.

# See also

* Poutine
* Pub grub
Cookie cake

A **cookie cake** is a dessert that consists of a large cookie, which is baked similarly to a batch of regular sized cookies and usually decorated with frosting. Cookie cakes are made with cookie dough, generally by adjusting the portions of existing cookie recipes in order to match the size of the pan used for baking. Cookie cakes can be baked in a variety of sizes, and are served and sliced in sections, similarly to cakes and pies. However it is not classified as a cake.
Family room

A **family room** is an informal, all-purpose room in a house. The family room is designed to be a place where family and guests gather for group recreation like talking, reading, watching TV, and other family activities. Often, the family room is located adjacent to the kitchen, and at times, flows into it with no visual breaks. A family room often has doors leading to the back yard and specific outdoor living areas such as a deck, garden, or terrace.

The term *family room* is defined in the 1945 book *Tomorrow's House* by George Nelson and Henry Wright. Chapter 7, entitled "The Room Without a Name" spoke of the need in modern life for a new "biggest room in the house" that would serve the social and recreational needs of the entire family, allowing activities that would not be permitted in the living room.

This "big room" would have furnishings and materials that were "tough", for hard use, and it should be easy to clean. In contrast with the existing "rumpus rooms" of the time, it would occasionally serve for slightly more formal entertainment, so it should be a handsome room and should have cupboards where toys, tools, etc. could be kept out of sight. The distinction between a family room, living room, and recreation room is fluid, but can be classified according to three characteristics: location, function and design. Football games on large color televisions made family rooms large enough for parents and children more popular during the 1970s. In homes with more than one, the family room is less formal, both in function and furnishings and is located away from the main entrance, while the living room is usually the more formal, reserved for guests, special occasions and the display of items such as antiques or artwork. It is typically located in the central part of the house towards the front. The recreation room is typically in the basement and used for games and playtime.

In homes with only one, the terms are generally used interchangeably. In floorplans, a "great room" is where the living room and family room are combined into one high-ceilinged room adjacent to the kitchen.

# See also

* Parlour
* Den (room)
* Living room
* Recreation room
Bubble gum

**Bubble gum** is a type of chewing gum, designed to be inflated out of the mouth as a bubble.

# Bubble gum flavor

While there is a bubble gum "flavor" – which artificial flavorings called esters are mixed to obtain – it varies from one company to another. Esters used in synthetic bubblegum flavoring may include methyl salicylate, ethyl butyrate, benzyl acetate, amyl acetate or cinnamic aldehyde. A natural bubble gum flavoring can be produced by combining banana, pineapple, cinnamon, cloves, and wintergreen. Vanilla, cherry, lemon, and orange oil have also been suggested as ingredients.

# Composition

In modern chewing gum, if natural rubber such as chicle is used, it must pass several purity and cleanliness tests. However, most modern types of chewing gum use synthetic gum based materials. These materials allow for longer lasting flavor, a better texture, and a reduction in tackiness.

# History

In 1928, Walter Diemer, an accountant for the Fleer Chewing Gum Company in Philadelphia, was experimenting with new gum recipes. One recipe, based on a formula for a chewing gum called "Blibber Blubber", was found to be less sticky than regular chewing gum, and stretched more easily. This gum became highly successful and was eventually named by the president of Fleer as Dubble Bubble because of its stretchy texture.

This remained the dominant brand of bubble gum until after WWII, when Bazooka bubble gum entered the market.

Until the 1970s, bubble gum still tended to stick to one's face. At that time, synthetic gum was introduced, which would almost never stick as a bubble popped. The first brands in the US to use these new synthetic gum bases were Hubba Bubba and Bubble Yum.

Bubble gum got its distinctive pink color because the original recipe Diemer worked on produced a dingy gray colored gum, so he added red dye (diluted to pink) as that was the only dye he had on hand at the time.

# Flavors

In taste tests, children tend to prefer strawberry and blue raspberry flavors, rejecting more complex flavors as they say these make them want to swallow the gum rather than continue chewing.

# Records

In 1996, Susan Montgomery Williams of Fresno, California set the Guinness World Record for largest bubblegum bubble ever blown, which was 26 inches (66 cm) in diameter. Chad Fell though holds the record for "Largest Hands-free Bubblegum Bubble" at 20 inches (51 cm), achieved on 24 April 2004.

# Tourism

Bubblegum Alley is a tourist attraction in downtown San Luis Obispo, California, known for its accumulation of used bubble gum on the walls of an alley.

The Market Theater Gum Wall is a brick wall covered in used chewing gum located in an alleyway in Post Alley under Pike Place Market in Downtown Seattle.

# See also

* Blibber-Blubber
* Functional gum
* Gum base
* Gum industry
* Inca Kola
* List of chewing gum brands
Bầu cua tôm cá

**Bầu cua tôm cá** (lit. 'gourd crab shrimp fish') is a Vietnamese gambling game using three dice. The game is often played at *Tết* (Vietnamese New Year). Instead of showing one to six pips, the sides of the dice have pictures of a fish, a prawn, a crab, a rooster, a calabash gourd, and a stag. Players place wagers on a board that has the six pictures, betting on which pictures will appear. If one die corresponds with a bet, the bettor receives the same amount as their bet. If two dice correspond with a bet, the bettor receives two times their money. If three dice correspond with a bet, the bettor receives three times their money. For instance, if one were to place $3 on fish, and the dealer rolls 1 fish, 1 crab and 1 stag, then the bettor would receive $3 while keeping the $3 they had bet. Any money not rewarded for the round is kept in a central pool managed by the dealer, who rolls the dice. *Bầu cua tôm cá* is essentially the Vietnamese variation of Hoo Hey How (Fish-Prawn-Crab) played in China, the dice game Crown and Anchor played by British sailors, or chuck-a-luck played in America.
Jersey Mike's Subs

**Jersey Mike's Subs** is an American submarine sandwich chain headquartered in Manasquan, New Jersey. The Jersey Mike's franchise has 1,910 locations open and about 124 more in development across the United States, in addition to three locations in Queensland, Australia, and two in Ontario, Canada.

# History

At age 14, Peter Cancro of Point Pleasant Beach, New Jersey, took a part-time job at Mike's Submarines, a neighborhood sandwich shop in the adjacent borough of Point Pleasant but only a few blocks west of Point Pleasant Beach High School, founded in 1956, and then on its third owner. When the shop went up for sale again in 1975, Cancro's mother suggested he buy it. With help from a high school football coach who was also a banker, Cancro, then 17 and a high school senior, pulled together $125,000 in three days. Today, Cancro is the owner and CEO of the company. Cancro began franchising the restaurant in 1987. By 2014, it had 750 locations, with an additional 650 in some stage of development. In 2015, 197 new locations opened and the total number of Jersey Mike's locations exceeded 1,000. Jersey Mike's locations are gaining a larger presence on the west coast, particularly Southern California.

# Product

Like the original Mike's store in 1956, each Jersey Mike's Subs serves submarine sandwiches made to order, slicing the meats and cheeses as needed. A popular way to top off the sandwich with condiments is to order it "Mike's Way", which involves sliced onions, shredded lettuce, tomatoes, oregano, salt (spices) and "The Juice"—a mixture of red wine vinegar and olive oil. There is also a signature cherry pepper relish.

Some Jersey Mike's locations also serve various breakfast sandwiches during the morning hours, including sandwiches made with Taylor Pork Roll, a New Jersey product.

Prospective store managers are sent to the location of the original store in Point Pleasant for part of a six-to-eight-week training course.
Garlic soup

**Garlic soup** is a type of soup using garlic as a main ingredient. In Spanish cuisine, ***sopa de ajo*** (soup of garlic) is a traditional garlic soup made with bread, egg poached in chicken broth and laced with garlic and sherry.

# By country

### **Czech Republic**

In the Czech Republic, garlic soup is called *česnečka.* It is made with garlic and potatoes and topped with fried bread. Sometimes cheese, ham or eggs are added.

### **France**

Versions of garlic soup have been prepared in Provence, France.

### **Mexico**

Versions of garlic soup similar to Spanish versions are prepared in Mexico.

### **Poland**

In Poland, garlic soup is sometimes called *zupa na gwoździu* (literally *soup on the nail*).

### **Slovakia**

*Česnečka* is also a part of Slovak cuisine.

### **Spain**

In Spain, egg white are sometimes whipped into the soup, as with egg drop soup. Sopa de ajo is a traditional winter soup in Palencia where it is made with bread mixed with pepper, water and garlic. It is cooked slowly and a raw egg is often whipped into the soup as it is served. Sopa de ajo is also traditional in Castilian-Leonese cuisine and Castilian-Manchego cuisine. In Extremaduran cuisine, sopa blanca de ajos (white bean garlic soup) is a tradition.

# See also

* Garlic bread
* List of garlic dishes
* List of soups
Cupcone

A **cupcone** (the common US term), is a small cake generally proportioned to serve one person, specifically baked in a flat bottomed ice cream cone. As with larger cakes, frosting and other cake decorations, such as sprinkles, are common on cupcones. The consumable vessel design of a cupcone makes for a completely edible and self-contained snack food with no waste.

# History

Although the origins of the recipe and the first use of the term are unclear, cupcones and cupcake cones have been a party favorite in recent history. The term cupcone is used to describe a cupcake product cooked in a flat bottomed ice cream cone instead of a paper cup in order to eliminate the waste paper after consumption.

The cupcone takes its name from the common recipe of a cake whose ingredients were measured by volume, using a standard cup, instead of being weighed. Recipes whose ingredients were measured using a standard-sized cup could also be baked in cups; however, they were more commonly baked in tins as layers or loaves. In later years, when the use of volume measurements was firmly established in home kitchens, these recipes became known as *1234 cakes* or *quarter cakes*, so called because they are made up of four ingredients in equal ratios; butter, sugar, eggs and flour. They are plain yellow cakes, somewhat less rich and less expensive than pound cake, due to the reduced proportion of butter. The names of these two major classes of cakes were intended to signal the method to the baker; "cup cake" uses a volume measurement, and "pound cake" uses a weight measurement.

Cupcones can be used interchangeably with cupcakes that are often served during a celebration, such as children's birthday parties. Additionally, they can be served as an accompaniment to afternoon tea. Cupcones are a more convenient alternative to a full-sized cake as they don't require utensils or division into individual portions.
Garlic bread

**Garlic bread** (also called **garlic toast**) consists of bread (usually a baguette or sour dough like a ciabatta), topped with garlic and olive oil or butter and may include additional herbs, such as oregano or chives. It is then either grilled or broiled until toasted or baked in a conventional or bread oven. It is typically made using a French baguette, or sometimes a sourdough like ciabatta which is partially sliced downwards, allowing the condiments to soak into the loaf while keeping it in one piece. The bread is then stuffed through the cuts with oil and minced garlic before baking. Alternatively, butter and garlic powder are used, or the bread is cut lengthwise into separate slices which are individually garnished.

Some variants are topped with a variety of cheeses, often mozzarella, parmesan, cheddar or feta. Some restaurants use clarified butter in place of olive oil.

# History

Garlic bread stems from bruschetta, which appeared in Italy around the 15th century, and can be traced back to Ancient Rome.

# Europe

Garlic bread is widely popular across Europe, and is available in many different food shops and restaurants.

* In German-speaking countries, it is known as *Knoblauchbrot*.
* In Greece, garlic bread often contains olives and onions.
* In France, it was common in Provence, where it was called *chapon* and served with salad. It was also prepared in other regions, such as Quercy, as a crust of bread rubbed with garlic, and spiced with a pinch of salt and a drop of walnut oil.
* In England, butter is used instead of olive oil in garlic bread.

# North America

In the United States garlic bread has been on the menu of many restaurants since at least the 1950s, often paired with pasta dishes, particularly lasagna and spaghetti. Commercially manufactured frozen garlic bread was developed in the 1970s by Cole's Quality Foods in Muskegon, Michigan.

# South America

In Brazil the bread is commonly served in churrascarias as an entrée. In Peru it is very common to find in pizzerias.

# Australia and New Zealand

In Australia and New Zealand the bread is widely available at pizzerias and supermarkets.

# Cultural references

British comedian Peter Kay famously mentioned the bread in his stand-up routine, quoting his father's disbelief upon hearing of it ("Garlic bread? Garlic bread?"). He subsequently referenced this in his sitcom Phoenix Nights, when nightclub owner Brian Potter (played by Kay) says, "Garlic bread – it’s the future, I’ve tasted it".

In a 2004 poll by Gold (then UKTV Gold) to find the best British television comedy one-liner, this came top.

In the 2005 comic book *Scott Pilgrim vs. the World* created by Canadian cartoonist Bryan Lee O'Malley, and the 2010 film adaptation of the same name, Scott mentions this as his favorite food: "Garlic bread is my favourite food. I could honestly eat it for every meal. Or just all the time without even stopping".

# See also

* Garlic soup
* List of bread dishes
* List of garlic dishes
* List of toast dishes
Chocolate balls

**Chocolate balls** are a spherical confection made of or dipped into chocolate. Other ingredients may include peanut butter or marzipan.

In Nordic countries, most notably Sweden, Denmark and Iceland, chokladboll or kokosbollar are chocolate balls mostly covered in coconut. They can also be covered in for example sprinkles.

# See also

* Bossche bol
* Brigadeiro
* Buckeye candy
Occupational therapy

**Occupational therapy** (**OT**) is a profession within healthcare. It is the use of assessment and intervention to develop, recover, or maintain the meaningful activities, or *occupations*, of individuals, groups, or communities. It is an allied health professionperformed by occupational therapists and occupational therapy assistants (OTA). OTs often work with people with mental health problems, disabilities, injuries, or impairments. The American Occupational Therapy Association defines an occupational therapist as someone who "helps people across their lifespan participate in the things they want and need to do through the therapeutic use of everyday activities (occupations). Common occupational therapy interventions include helping children with disabilities to participate fully in school and social situations, injury rehabilitation, and providing supports for older adults experiencing physical and cognitive changes."

Typically, occupational therapists are university-educated professionals and must pass a licensing exam to practice. Occupational therapists often work closely with professionals in physical therapy, speech–language pathology, audiology, nursing, social work, psychology, medicine, and assistive technology.