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Daniel James White (September 2, 1946 – October 21, 1985) was an American politician who assassinated George Moscone (mayor of San Francisco) and Harvey Milk (member of the San Francisco Board of Supervisors) inside City Hall on November 27, 1978. White was convicted of manslaughter for the deaths of Milk and Moscone and served five years of a seven-year prison sentence. Less than two years after his release, he returned to San Francisco and later died by suicide.
Featured snippet from the web
Bisque (French pronunciation: [bisk]) is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth (coulis) of crustaceans. It can be made from lobster, langoustine, crab, shrimp, or crawfish. The French bisque is one of the most popular seafood soups around the world.
Bisque (food)
![]() Lobster bisque | |
Type | Soup |
---|---|
Place of origin | France |
Main ingredients | Crustaceans (lobster, langoustine, crab, shrimp or crayfish), rice |
Bisque (French pronunciation: [bisk] ⓘ) is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth (coulis) of crustaceans.[1] It can be made from lobster, langoustine, crab, shrimp, or crawfish. The French bisque is one of the most popular seafood soups around the world. Although originally applied to seafood soups, the use of the word has expanded to mean any thick soup, such as bisque of tomato or bisque of mushroom.
Etymology
[edit]The French-language name bisque may derive from Biscay, as in the Bay of Biscay.[2]
Method
[edit]Bisque is a method of extracting flavor from crustaceans not perfect enough to send to market. In authentic recipes, the shells are ground to a fine paste and added (sometimes with rice) to thicken the soup. Julia Child remarked: "Do not wash anything off until the soup is done because you will be using the same utensils repeatedly and you don't want any marvelous tidbits of flavor losing themselves down the drain."[3]
See also
[edit]- List of crab dishes
- List of cream soups
- List of French soups and stews
- List of seafood dishes
- List of soups
References
[edit]- ^ The Academie Française Dictionary defines a bisque as: "BISQUE n. Potage fait d'un coulis de crustacés. Une bisque de homard, d'écrevisses." ("Soup made from a crustacean coulis, e.g. lobster or crawfish bisque.")
- ^ "Online Etymology Dictionary". Etymonline.com. Retrieved 2010-03-10.
- ^ Child, Julia; Simone Beck (1970). Mastering the Art of French Cooking, Volume 2. Knopf. ISBN 0-394-40152-2.
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