Hoe (food) Hoe (food) Hoe () refers to several varieties of raw food dishes in Korean cuisine. There are uncooked "hoe" () as well as blanched "sukhoe" (). "Hoe" (), the raw fish or meat dish, can be divided into "saengseon-hoe" (), filleted raw fish, and "yukhoe" (), sliced raw meat. "Saengseon-hoe" () can be either "hwareo-hoe" () made from freshly killed fish, or "seoneo-hoe" () made using aged fish. "Mulhoe" () is a cold raw fish soup. "Sukhoe" () is a blanched fish, seafood, meat, or vegetable dish. "Ganghoe" () is a dish of rolled and tied ribbons made with blanched
Hot Brown and tomato open-faced on rye bread, and covered with Thousand Island dressing. It is rarely served anymore. In St. Louis, the Prosperity Sandwich is a similar dish, with origins at the Mayfair Hotel in the 1920s. It is still served in the area today, and sometimes called a "hot brown". The Turkey Devonshire, first served in Pittsburgh, Pennsylvania in the 1930s, has been described as being similar to the Hot Brown. On the Food Network, the Hot Brown was featured in an episode of "Throwdown! with Bobby Flay". Joe and John Castro, chefs of the Brown Hotel in Kentucky, competed