Crops Grown In Abbgalia

There are many crops grown in the country of Abbgalia. These crops are: wheat, corn, rice, soybeans, barley, and oats.

Southeast Crops

In the southeast there are two crops that are mainly grown there. Wheat and corn are grown in the lower part of Thoray City.

Southwest Crops

In the southwest, rice and barley is grown. Rice is grown in the upper part of Alpar while Barley is grown in the western part of Prince Well.

Northeastern And Northwestern Crops

There is only one crop grown in the northeastern part of Abbgalia just like there is only one crop grown in the northwestern part of Abbgalia. Soybeans are grown in Arborterra which is in the northeastern part. Oats are grown in the western part of San Daux.

Ottawa Poutine History

There are many versions of the story of how Ottawa Poutine was invented but the most famous one includes Fernard Lachance throwing cheese curds and french fries at a customer. However, Ottawa Poutine is in Abbgalia because our Canadian Abbgalians love it.

Ingredients needed for Ottawa Poutine

You will need the following:



6 to 8 large Yukon gold potatoes, peeled, 1 tablespoon vegetable oil, plus more for frying, 1 shallot, minced, 1 small clove garlic, minced, 2 cups chicken stock, 2 cups beef stock, 2 tablespoons ketchup, 1 tablespoon apple cider vinegar, 1 tablespoon whole green peppercorns, 1/2 teaspoon Worcestershire sauce, 2 tablespoons unsalted butter, 2 tablespoons all-purpose flour, Kosher salt and freshly ground pepper, 2 cups cheddar cheese curds

How To make an Ottawa Poutine

Slice the potatoes lengthwise, about 1/4 inch thick. Stack the slices and cut lengthwise into 1/4-inch-thick sticks (or cut the potatoes into fries using a french fry cutter). Place in a large bowl filled with cold water and let sit at least 1 hour, or up to 24 hours for extra-crispy fries. Drain well and pat dry or spin dry in a salad spinner.

Make the gravy: Heat 1 tablespoon vegetable oil in a saucepan over medium heat. Add the shallot and garlic and saute until translucent, about 3 minutes. Add the chicken and beef stock, ketchup, vinegar, peppercorns and Worcestershire sauce and bring to a boil.

Meanwhile, in a separate saucepan, melt the butter over medium-high heat. Add the flour and make a roux, stirring until slightly browned, 2 to 3 minutes. Whisk the stock mixture into the roux and simmer until reduced by half, about 20 minutes. Season the gravy with salt and pepper and keep warm.

Line a baking sheet with a double layer of paper towels. Heat 2 to 3 inches vegetable oil in a heavy-bottomed pot over medium-high heat until a deep-fry thermometer registers 350 degrees F (or use a deep fryer). Fry the potatoes in small batches until whitish yellow, about 8 minutes. Remove with a strainer and drain on the paper towels. Bring the oil temperature to 375 degrees F over high heat. Fry the potatoes in batches again until golden brown, 6 to 8 minutes. Drain on fresh paper towels. Salt and pepper the fries while hot. Strain the gravy.

Put the fries in shallow dishes; top with the cheese curds and gravy.

Apple Pie History

The first apple pie recipe is traced back to 1381 in England. We have apple pie here in Abbgalia to satisfy our British Abbgalians and American Abbgalians.

Apple Pie Ingredients

1/2 cup sugar

1/2 cup packed brown sugar

3 tablespoons all-purpose flour

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

6 to 7 cups thinly sliced peeled tart apples

1 tablespoon lemon juice Pastry for double-crust pie (9 inches)

1 tablespoon butter large egg white

Additional sugar

How To Make Apple Pie

• In a small bowl, combine the sugars, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat.
• Line a 9-in. pie plate with bottom crust; trim even with edge. Fill with apple mixture; dot with butter. Roll remaining crust to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in crust.
• Beat egg white until foamy; brush over crust. Sprinkle with sugar. Cover edges loosely with foil.
• Bake at 375° for 25 minutes. Remove foil and bake until crust is golden brown and filling is bubbly, 20-25 minutes longer. Cool on a wire rack.
• 
  

History Of Fish And Chips

The first fish and chips shop was opened by John lee in 1863. He thought to combined fish with fried potatoes but the potatoes came out as chips (fries). We have this in Abbgalia for our British Abbgalians.