Sample Post #2 – Stingray Crouton

Posted by fbadmin Category: BagelBytes

Stingrays are a group of rays, which are cartilaginous fish related to sharks. They are classified in the suborder Myliobatoidei of the order Myliobatiformes and consist of eight families: Hexatrygonidae (sixgill stingray), Plesiobatidae (deepwater stingray), Urolophidae (stingarees), Urotrygonidae (round rays), Dasyatidae (whiptail stingrays), Potamotrygonidae (river stingrays), Gymnuridae (butterfly rays), and Myliobatidae (eagle rays).

 

A crouton /ˈkruːtɒn/ is a piece of sautéed or rebaked bread, often cubed and seasoned, that is used to add texture and flavor to salads,[1] notably the Caesar salad,[2] as an accompaniment to soups and stews,[1] or eaten as a snack food. The word crouton is derived from the French croûton,[2] itself derived from croûte, meaning “crust”. Most people consider croutons to come invariably in the shape of small cubes, but they can actually be of any size and shape, up to a very large slice.