DietLifestyle ChoiceEating Approach Dietary Practice Food-Relevant Philosophy Raw, Germinating, Salting, Brining, Fermenting,Pickling, Canning, Dehydrating, Desiccating, Steeping, Curdling, Homogenizing, Panning, Chopping, Macerating, Pureeing, Juicing, Pasteurizing, Steaming, Bain Marie, Blanching, Poaching, Coddling, Simmering, Slow Cooking, Stewing, SousVide, Leaching, Boiling, Pressure Cooking, Microwaving, Turbo Cooking, Griddling, Dum Pukh, Parbaking, Baking, Roasting, Broiling, Grilling, Barbecuing, Smoking,

Onesimus (Greek: Ὀνήσιμος, translit. Onēsimos, meaning "useful"; died c. 68 AD, according to Catholic tradition), also called Onesimus of Byzantium and The Holy Apostle Onesimus in some Eastern Orthodox churches, was probably a slave to Philemon of Colossae, a man of Christian faith. He may also be the same Onesimus named by Ignatius of Antioch (died c. 107) as bishop in Ephesus which would put Onesimus's death closer to 95. If so, Onesimus went from slave to brother to bishop.

The Phillips Gold Medal is to the person who, in the opinion of the judges, has contributed the most to British postage stamp design in recent years. The award was established by the distinguished British philatelist Reginald M. Phillips. The medal is three inches wide and made of 22 carat gold. It is retained by the winner. Originally awarded every five years, the medal now appears to be awarded on an irregular basis.

DietLifestyle ChoiceEating Approach Dietary Practice Food-Relevant Philosophy Raw, Germinating, Salting, Brining, Fermenting,Pickling, Canning, Dehydrating, Desiccating, Steeping, Curdling, Homogenizing, Panning, Chopping, Macerating, Pureeing, Juicing, Pasteurizing, Steaming, Bain Marie, Blanching, Poaching, Coddling, Simmering, Slow Cooking, Stewing, SousVide, Leaching, Boiling, Pressure Cooking, Microwaving, Turbo Cooking, Griddling, Dum Pukh, Parbaking, Baking, Roasting, Broiling, Grilling, Barbecuing, Smoking, Braising, Searing, Browning, Blackening, Hot Salt/Sand Frying, Pan Frying, Sweating, Sautéing, Stir Frying, Shallow Frying, Deep Frying, Pressure Frying, Shallow frying is a hot oil-based cooking technique. It is typically used to prepare portion-sized cuts of meat, fish, potatoes and patties such as fritters. Shallow frying can also be used to cook vegetables.