Blackening (cooking) Blackening (cooking) Blackening is a cooking technique used in the preparation of fish and other foods. Often associated with Cajun cuisine, this technique was popularized by chef Paul Prudhomme. The food is dipped in melted butter and then dredged in a mixture of herbs and spices, usually some combination of thyme, oregano, chili pepper, peppercorns, salt, garlic powder and onion powder. It is then cooked in a very hot cast-iron skillet. The characteristic brown-black color of the crust results from a combination of browned milk solids from the butter and charred spices. While the original recipe calls for redfish, the
Polarity item in cross-linguistic semantics. Polarity item In linguistics, a polarity item is a lexical item that can appear only in environments associated with a particular grammatical polarity – affirmative or negative. A polarity item that appears in affirmative (positive) contexts is called a positive polarity item (PPI), and one that appears in negative contexts is a negative polarity item (NPI). The environment in which a polarity item is permitted to appear is called a "licensing context". In the simplest case, an affirmative statement provides a licensing context for a PPI, while negation provides a licensing context for an NPI. However, there