Craps french food
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Other bets may be working or not working depending whether a point has been established or player's choice. Boxcars or Midnight There are many local variants of the calls made by the stickman for rolls during a craps game. If the come-out roll is 2 or 3, the bet wins. Also like a pass line bet, the come bet is a contract bet and is always working, and cannot be turned "Off", removed or reduced until it wins or loses. If, instead, the roll is 4, 5, 6, 8, 9, or 10, the don't come bet will be moved by the base dealer onto a box representing the number the shooter threw. Unlike the other proposition bets which are handled by the dealers or stickman, the field bet is placed directly by the player.
Boxcars or Midnight There are many local variants of the calls made by the stickman for rolls during a craps game. These often incorporate a reminder to the dealers as to which bets to pay or collect. Two is "snake eyes", because the two ones that compose it look like a pair of small, beady eyes.
Another name for the two is "loose deuce". Three is typically called as "three craps three" during the comeout roll, or "three, ace deuce, come away single" when not on the comeout to signify the come bet has been lost and to pay single to any field bettors. Three may also be referred to as "ace caught a deuce", or even less often "acey deucey". A hard four can be called a "ballerina" because it is two-two " tutu ". Five is often called "no field five" in casinos in which five is not one of the field rolls and thus not paid in the field bets.
Other names for a five are "fever" and "little Phoebe". Six may be referred to as "Jimmie Hicks" or "Jimmie Hicks from the sticks", examples of rhyming slang.
On a win, the six is often called " winner 6" followed by "came hard" or "came easy". Seven rolled as is sometimes called "six ace" or "up pops the Devil". Older dealers and players may use the term "Big Red" because craps tables once prominently featured a large red "7" in the center of the layout for the one-roll seven bet.
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The batter is spread evenly over the cooking surface of the pan or plate either by tilting the pan or by distributing the batter with an offset spatula or trowel.
Batters can also consist of other simple ingredients such as butter, milk, water, eggs, flour, salt, and sugar. When sweet, they can be eaten as part of breakfast or as a dessert. They can be filled and topped with various sweet toppings, often including Nutella spread, preserves , sugar granulated or powdered , maple syrup , golden syrup , lemon juice , whipped cream , fruit spreads , custard , and sliced soft fruits or confiture. Please help improve this article by adding citations to reliable sources.
Unsourced material may be challenged and removed. The common ingredients include flour, eggs, milk, butter, and a pinch of salt. The name "galette" came from the French word galet "pebble" since the first gallettes were made on a large pebble heated in a fire. In some of the Nordic countries, they are served with jam or fruit, especially lingonberries or the butter from that fruit as a dessert with a variety of savory fillings. Traditional Swedish variations can be exotic. A special Swedish pancake is saffron pancake from Gotland, made with saffron and rice, baked in the oven.
It is common to add lemon juice to the sugar for extra taste. The pancakes are often served after a soup. The Norwegian variety is commonly eaten for dinner, traditionally with bacon, jam typically bilberry jam or sugar. A plate of 49er flapjacks The 49er flapjack is a sourdough crepe which is popular in the United States,  getting its name from the popularity of this style of pancake during the California Gold Rush.
Because it is similar to a Swedish pancake the 49er is sometimes served with lingonberry sauce, although most often it is rolled up with butter and powdered sugar, or served open-faced and topped with maple syrup. In the Spanish regions of Galicia and Asturias , they are traditionally served at carnivals. In Galicia, they're called filloas, and may also be made with pork blood instead of milk. In Ashkenazi Jewish cuisine, there is a similar dish known as the blintz.
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