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Julienne is a culinary knife cut in which the food item is cut into long thin strips, not matchsticks. Common items to be julienned are carrots for carrots Julienne, celery for Céléris Remoulade or potatoes for Julienne Fries. Julienne usually applies to vegetables prepared in this way but it. — “Julienning - Wikipedia, the free encyclopedia”, en.wikipedia.org
The beef is thinly julienned with the fat removed and then mixed with For the seasoning, soy sauce, sugar, salt, sesame oil, spring onion, minced garlic, sesame seeds, black pepper and julienned bae (Korean pear) are used. A raw egg yolk is usually added, either on top of the dish or separately. — “Yukhoe - Wikipedia, the free encyclopedia”, en.wikipedia.org
It is tradition to eat tteokguk on New Year's day because it is believed to grant the taste, but usual staples are pan-fried julienned egg yolks and whites, gim and spring. — “Tteokguk - Wikipedia, the free encyclopedia”, en.wikipedia.org