Now we are looking on the crossword clue for: “I have bigger fish to ___”.
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Possible Answers: Fry.
Last seen on: Daily Celebrity Crossword – 4/20/18 Sports Fan
Random information on the term ““I have bigger fish to ___””:
A diacritic – also diacritical mark, diacritical point, or diacritical sign – is a glyph added to a letter, or basic glyph. The term derives from the Ancient Greek διακριτικός (diakritikós, “distinguishing”), from διακρίνω (diakrī́nō, “to distinguish”). Diacritic is primarily an adjective, though sometimes used as a noun, whereas diacritical is only ever an adjective. Some diacritical marks, such as the acute ( ´ ) and grave ( ` ), are often called accents. Diacritical marks may appear above or below a letter, or in some other position such as within the letter or between two letters.
The main use of diacritical marks in the Latin script is to change the sound-values of the letters to which they are added. Examples are the diaereses in the borrowed French words naïve and Noël, which show that the vowel with the diaeresis mark is pronounced separately from the preceding vowel; the acute and grave accents, which can indicate that a final vowel is to be pronounced, as in saké and poetic breathèd; and the cedilla under the “c” in the borrowed French word façade, which shows it is pronounced /s/ rather than /k/. In other Latin-script alphabets, they may distinguish between homonyms, such as the French là (“there”) versus la (“the”) that are both pronounced /la/. In Gaelic type, a dot over a consonant indicates lenition of the consonant in question.
“I have bigger fish to ___” on Wikipedia
Random information on the term “Fry”:
Frying is the cooking of food in oil or another fat.[a] A variety of foods may be fried, including the potato chip, bread, eggs and foods made from eggs, such as omelettes or pancakes.
Frying is believed to have first appeared in the Ancient Egyptian kitchen, during the Old Kingdom, around 2500 BCE.
Fats can reach much higher temperatures than water at normal atmospheric pressure. Through frying, one can sear or even carbonize the surface of foods while caramelizing sugars. The food is cooked much more quickly and has a characteristic crispness and texture. Depending on the food, the fat will penetrate it to varying degrees, contributing richness, lubricity, and its own flavor, as well as calories.
Frying techniques vary in the amount of fat required, the cooking time, the type of cooking vessel required, and the manipulation of the food. Sautéing, stir frying, pan frying, shallow frying, and deep frying are all standard frying techniques.
Pan frying, sautéing and stir-frying involve cooking foods in a thin layer of fat on a hot surface, such as a frying pan, griddle, wok, or sauteuse. Stir frying involves frying quickly at very high temperatures, requiring that the food be stirred continuously to prevent it from adhering to the cooking surface and burning.