Snip 13
Master Chef
Outydse Souskluitjies ( SA sweet dumplings in Cinnamon sugar syrup)
4th letter starts a new word
- Thread starter simonbaker
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The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
Timothy
Head Chef
Yarrow
A flowering plant in the family Asteraceae, native to the Northern Hemisphere. In New Mexico and southern Colorado, it is called plumajillo, or "little feather", for the shape of the leaves.
In antiquity, yarrow was known as herbal militaris, for its use in staunching the flow of blood from wounds.
Other common names for this species include common yarrow, gordaldo, nosebleed plant, old man's pepper, devil's nettle, sanguinary, milfoil, soldier's woundwort, thousand-leaf (as its binomial name affirms), and thousand-seal.
In the Middle Ages, yarrow was part of a herbal mixture known as gruit used in the flavouring of beer prior to the use of hops.
A flowering plant in the family Asteraceae, native to the Northern Hemisphere. In New Mexico and southern Colorado, it is called plumajillo, or "little feather", for the shape of the leaves.
In antiquity, yarrow was known as herbal militaris, for its use in staunching the flow of blood from wounds.
Other common names for this species include common yarrow, gordaldo, nosebleed plant, old man's pepper, devil's nettle, sanguinary, milfoil, soldier's woundwort, thousand-leaf (as its binomial name affirms), and thousand-seal.
In the Middle Ages, yarrow was part of a herbal mixture known as gruit used in the flavouring of beer prior to the use of hops.
Snip 13
Master Chef
Rasberries
Timothy
Head Chef
Bisto
A well-known brand of traditional British foods in the United Kingdom, most famous for its gravy products.
The very first Bisto product, in 1908, was a meat-flavoured gravy powder, which rapidly became a bestseller in the UK. It was added to gravies to give a richer taste and aroma.
Invented by Messrs Roberts & Patterson, it was named "Bisto" because it "Browns, Seasons and Thickens in One".
A well-known brand of traditional British foods in the United Kingdom, most famous for its gravy products.
The very first Bisto product, in 1908, was a meat-flavoured gravy powder, which rapidly became a bestseller in the UK. It was added to gravies to give a richer taste and aroma.
Invented by Messrs Roberts & Patterson, it was named "Bisto" because it "Browns, Seasons and Thickens in One".
Snip 13
Master Chef
Tofu -white bits of bean curd designed for people to starve themselves with lol! Yuck!
Timothy
Head Chef
Ukoy
A batter-covered, deep-fried street food in the Philippines.
Along with the batter, it normally includes bean sprouts, shredded pumpkin and very small shrimps, shells and all.
It is commonly dipped in a combination of vinegar and chilli.
A batter-covered, deep-fried street food in the Philippines.
Along with the batter, it normally includes bean sprouts, shredded pumpkin and very small shrimps, shells and all.
It is commonly dipped in a combination of vinegar and chilli.
Snip 13
Master Chef
Yarrow root- Flowering plant native to europe that is used medicinally for colds and flu etc.
Can't be taken by pregnant women since it ripens the cervix and can cause miscarriages.
Can't be taken by pregnant women since it ripens the cervix and can cause miscarriages.
simonbaker
Chef Extraordinaire
- Joined
- Feb 21, 2011
- Messages
- 16,478
rice
Dawgluver
Chef Extraordinaire
- Joined
- Apr 12, 2011
- Messages
- 25,033
Egg salad sandwich
Luca Lazzari
Sous Chef
Mozzarella in carrozza
Mozzarella fried enclosed in slices of bread, with eggs and floor
Mozzarella fried enclosed in slices of bread, with eggs and floor
MSC
Head Chef
Zaatar or za'atar - Middle Eastern spice blend
Timothy
Head Chef
Gruyère
A hard yellow cheese, named after the town of Gruyères in Switzerland, and originated in the cantons of Fribourg, Vaud, Neuchâtel, Jura, and Berne.
Before 2001, when Gruyère gained Appellation d'Origine Contrôlée (AOC) status as a Swiss cheese, some controversy existed whether French cheeses of a similar nature could also be labeled Gruyère (French Gruyère style cheeses include Comté and Beaufort).
Gruyère is sweet but slightly salty, with a flavor that varies widely with age. It is often described as creamy and nutty when young, becoming with age more assertive, earthy, and complex.
When fully aged (five months to a year) it tends to have small holes and cracks which impart a slightly grainy mouthfeel.
A hard yellow cheese, named after the town of Gruyères in Switzerland, and originated in the cantons of Fribourg, Vaud, Neuchâtel, Jura, and Berne.
Before 2001, when Gruyère gained Appellation d'Origine Contrôlée (AOC) status as a Swiss cheese, some controversy existed whether French cheeses of a similar nature could also be labeled Gruyère (French Gruyère style cheeses include Comté and Beaufort).
Gruyère is sweet but slightly salty, with a flavor that varies widely with age. It is often described as creamy and nutty when young, becoming with age more assertive, earthy, and complex.
When fully aged (five months to a year) it tends to have small holes and cracks which impart a slightly grainy mouthfeel.
Snip 13
Master Chef
Yogurt - Cultured milk often flavoured with fruit and eaten as a snack or with granola for breakfast.
Timothy
Head Chef
Urge
A citrus flavored soft drink produced by Coca Cola Norway. It is the Norwegian equivalent of Surge. It was originally introduced in Norway in 1996 as a test product. Surge was launched in the United States in 1997.
Surge and Urge are no longer sold anywhere else, but after a steady decline over the last few years, Urge sales have recently picked greatly up in Norway. It currently holds close to a 10% market share, in spite of receiving no marketing since its initial launch.
Originally Urge was available in Norway in 0.5L and 1.5L bottles, and later also in 0.33L cans, but in Q1 of 1999 the 1.5L bottles were taken off the market, due to unsatisfactory sales. The cans also silently vanished from the market a few years later, leaving only the 0.5L bottles. It has a high sugar content at 68 grams per 0.5L bottle.
Urge Intense: Energy drink variant of UrgeUrge 1.5L bottles was relaunched to the Norwegian market on September 1 2008. The relaunch is credited to a massive campaign by the consumers on the internet community Facebook.
An energy drink version, Urge Intense, was launched in Q1 2009. A raspberry flavored version ("Red Sting") was released in April 2010.
Sales in United States, Denmark and Sweden ceased in 2001.
A citrus flavored soft drink produced by Coca Cola Norway. It is the Norwegian equivalent of Surge. It was originally introduced in Norway in 1996 as a test product. Surge was launched in the United States in 1997.
Surge and Urge are no longer sold anywhere else, but after a steady decline over the last few years, Urge sales have recently picked greatly up in Norway. It currently holds close to a 10% market share, in spite of receiving no marketing since its initial launch.
Originally Urge was available in Norway in 0.5L and 1.5L bottles, and later also in 0.33L cans, but in Q1 of 1999 the 1.5L bottles were taken off the market, due to unsatisfactory sales. The cans also silently vanished from the market a few years later, leaving only the 0.5L bottles. It has a high sugar content at 68 grams per 0.5L bottle.
Urge Intense: Energy drink variant of UrgeUrge 1.5L bottles was relaunched to the Norwegian market on September 1 2008. The relaunch is credited to a massive campaign by the consumers on the internet community Facebook.
An energy drink version, Urge Intense, was launched in Q1 2009. A raspberry flavored version ("Red Sting") was released in April 2010.
Sales in United States, Denmark and Sweden ceased in 2001.
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Snip 13
Master Chef
Edamame- Immature soy beans harvested while still green in their pods. Cooked as any other fresh bean and delicious served with lemon butter.
MSC
Head Chef
Maryland crab
Snip 13
Master Chef
Yuca - root vegetable
Timothy
Head Chef
Asiago
An Italian cow's milk cheese that can assume different textures, according to its aging, from smooth for the fresh Asiago (Asiago Pressato) to a crumbly texture for the aged cheese (Asiago d'allevo) of which the flavour is reminiscent of Parmesan.
The aged cheese is often grated in salads, soups, pastas, and sauces while the fresh Asiago is sliced to prepare panini or sandwiches; it can also be melted on a variety of dishes, including bagels.
Sometimes Asiago is treated as interchangeable with the parmesan and romano cheeses in some cuisines.
An Italian cow's milk cheese that can assume different textures, according to its aging, from smooth for the fresh Asiago (Asiago Pressato) to a crumbly texture for the aged cheese (Asiago d'allevo) of which the flavour is reminiscent of Parmesan.
The aged cheese is often grated in salads, soups, pastas, and sauces while the fresh Asiago is sliced to prepare panini or sandwiches; it can also be melted on a variety of dishes, including bagels.
Sometimes Asiago is treated as interchangeable with the parmesan and romano cheeses in some cuisines.
