Chafing dish in New York, (2nd edition, 1894), featured a brief history of chafing dishes, followed by proper instruction for use, suggesting its novelty. Fannie Farmer's "Chafing Dish Possibilities" was published in Boston in 1898. Modern chafing dishes are made of light metal or ceramic casseroles with handles, sometimes covered with a Pyrex lid. Classic uses of a chafing-dish are in preparing Welsh rarebit or cheese fondue. Chafing dish A chafing dish (from the French "chauffer", "to make warm") is a kind of portable grate raised on a tripod, originally heated with charcoal in a brazier, and used for foods that require
Chahan (dish) Chahan (dish) "Chahan" may have originated from Chinese immigrants who arrived at the port of Kobe, Japan in the 1860s. In Chinese, fried rice is called "chǎofàn" (); these same Chinese characters have a Japanese reading of "Chāhan". "Chahan" is a Japanese fried rice dish that is typically fried, and can be cooked by stir frying it in a wok. Rice is used as a primary ingredient, and myriad additional ingredients can be used, such as vegetables, onion, garlic, edible mushrooms such as shiitake, tofu, pork, pork belly, seafoods such as crab meat, roe, salmon, shrimp and octopus, scrambled egg,