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
Conejo en salmorejo Conejo en salmorejo Conejo en salmorejo ("rabbit in Canarian marinade") is a meat dish from the Canary Islands. The main ingredient is rabbit meat that is marinated, then sautéed and finally cooked in the marinade until done. In addition to the meat the rabbit's liver is often used as well. Base of the marinade are white wine (usually dry), olive oil and often vinegar that are mixed with garlic, bayleaf, bell peppers and thyme. Additional ingredients are used according to personal taste. As side dishes, usually "papas arrugadas" are served, unskinned small potatoes that are cooked in salty water. Alternative