Fougasse (bread) in Brazil. Fougasse was traditionally used to assess the temperature of a wood fired oven. The time it would take to bake gives an idea of the oven temperature and whether the rest of the bread can be loaded. Fougasse is also a type of pastry from Monaco that is topped with almonds and nuts. It is used to make the French version of calzone, which can have cheese and small squarish strips of bacon inside the pocket made by folding over the bread. Other variations include dried fruit, Roquefort and nuts or olives and goat cheese. It is known
Plate lunch in California in 1999. L&L founder Eddie Flores rebranded it "L&L Hawaiian Barbecue", explaining that "When we went to the mainland, the name 'Hawaiian' is a draw, because everyone just fantasized, everyone wants to come to Hawaii." Overwhelmingly popular plate lunch entrées reflect Asian influence. Of Japanese origin is chicken "katsu", fried boneless chicken breaded with Japanese bread crumbs, and beef "teriyaki" (often shortened to "teri beef"). A common side-dish with plate lunches is fried noodles, often either "chow mein", "chow fun" or "saimin" noodles. Entrées of Hawaiian origin include "kalua" pork (also called "kalua pig") and "lau lau" (pork