- affectionate: having or displaying warmth or affection; "affectionate children"; "a fond embrace"; "fond of his nephew"; "a tender glance"; "a warm embrace"
- adoring: extravagantly or foolishly loving and indulgent; "adoring grandparents"; "deceiving her preoccupied and doting husband with a young captain"; "hopelessly spoiled by a fond mother"
- fond(p): (followed by `of' or `to') having a strong preference or liking for; "fond of chocolate"; "partial to horror movies"
- absurd or silly because unlikely; "fond hopes of becoming President"; "fond fancies"
- (fondly) with fondness; with love; "she spoke to her children fondly"
- (fondness) a predisposition to like something; "he had a fondness for whiskey"
- Deglazing is a cooking technique for removing and dissolving caramelized bits of food from a pan in order to make a pan sauce.
- Fondly was a Chicago-based trio that produced two albums of indie punk in the mid to late 90's. Brian Burkhard, Andy Grzenia, and Dick Simpson were the three original members. They released a self-titled CD (1995) - Recorded by Brian Deck in his basement. ...
- Fonds is an archival term used to describe a collection of papers that originate from the same source. ...
- The background design in lace-making; To have a foolish affection for, to be fond of; affectionate; indulgent; outlandish; foolish; silly
- (fondly) Foolishly; In a fond manner; affectionately; tenderly
- (fondness) the quality of being fond
- (Fonds) all of the records/documents, regardless of form or medium, created and/or received and used by a particular individual, family, corporate body or government body in the course of the creator's activities or functions.
- (Fonds) A French term for the records or papers of a particular individual, institution, or organization. Referred to in this manual as record groups and manuscript groups.
- (Fonds) In a collection description, 'fonds' is a term often used by archivists for the material created or collected by a particular person, family, or organisation in the course of their activities, in order to distinguish this type of collection from an artificial collection.
- the brown carmelized bits of "stuff" left in the pan after you saute meat or fish. It's the stuff you make great sauces from...sort of a base.
- if you are fond, it makes you start fondling. But if you love, you want to possess.
- solids (sucs) left in the bottom of a pan after cooking meats; adding water to dissolve the sucs creates the fond base liquid
- The residue sticking to the pan after browning food. The fond is generally dissolved by adding a liquid, such as broth or wine, to the hot pan and scraped up by the tip of a spatula. The fond adds flavor to sauces and gravies.
- A flavoured stock used for making a sauces and soups.
- This is the French word for foundation or base. In kitchens, it has two meanings: 1. Stock. “Fond blanc” is white stock, and “fond brun” is brown stock. 2. ...
- (FAHND) – The remains in a pan after an item is cooked that contains intense flavors. Usually removed by a liquid in the act of deglazing.
- (1) French for stock or base ; (2) the concentrated juices, drippings and bits of food left in pans after foods are roasted or sautéed; it is used to flavor sauces made directly in the pans in which foods were cooked.
- phr. - 'to the bottom'; thoroughly.
- Means a stock, in French.