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Old 07-25-2011, 01:30 PM   #381
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Arborio rice

An Italian short-grain rice. It is named after the town of Arborio, in the Po Valley,
where it is grown.

When cooked, the rounded grains are firm, creamy, and chewy, due to its higher amylopectin starch content, thus it has a starchy taste but blends well with other flavours.

It is used to make risotto, although Carnaroli and Vialone Nano are sometimes used to prepare the dish. Arborio rice is also used for rice pudding.
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Old 07-25-2011, 01:32 PM   #382
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Quote:
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Yer killin me!

Oh man, cooked in the shell with garlic butter and chives...topped with white cheese and browned under the broiler....to kill for!

<Booger free zone>
You can't polish a turd and you can't cover a snot ball with garlic and make it taste good lol! I'll eat the sauce and flick the snails under the table!
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Old 07-25-2011, 01:55 PM   #383
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orange blossom jelly
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Old 07-25-2011, 02:22 PM   #384
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Napa Cabbage- also known as celery cabbage. A chinese cabbage
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Old 07-25-2011, 02:39 PM   #385
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asparagus
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Old 07-25-2011, 02:43 PM   #386
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Apple compote- Apples cooked to a puree with sugar and sometimes a squeeze of lemon.
Served as a dessert or as an side for pork or game meats.
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Old 07-25-2011, 02:47 PM   #387
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apple crisp
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Old 07-25-2011, 02:49 PM   #388
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beat me again!

L-limburger cheese
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Old 07-25-2011, 02:51 PM   #389
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beat me again!

L-limburger cheese
Lol! My internet connection is fast tonight :P

Bobotie - Curried minced meat baked with an eggy topping. Served with chutney and dried fruits and rice. South African dish
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Old 07-25-2011, 02:55 PM   #390
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olive oil
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Old 07-25-2011, 02:57 PM   #391
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Vegetable Lasagna- Layered dish consisting of pasta sheets, veggies, bechemel and cheese. Usually made with minced meat but can be made with other ingredients.
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Old 07-25-2011, 04:03 PM   #392
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Empanada

An empanada is a stuffed bread or pastry baked or fried in many countries of Latin America and the south of Europe.

The name comes from the verb empanar, meaning to wrap or coat in bread.

Empanada is made by folding a dough or bread patty around the stuffing. The stuffing can consist of a variety of meats, cheese, huitlacoche, vegetables or fruits among others.
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Old 07-25-2011, 04:24 PM   #393
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Anisette-licorice flavored liqueur
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Old 07-25-2011, 04:26 PM   #394
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Spätzle

(Swabian diminutive of Spatz, thus literally "little sparrow", also Spätzli or Chnöpfli in
Switzerland or Knöpfle or Hungarian nokedli) are a type of egg noodle of soft texture
found in the cuisine of Germany and of Austria, Switzerland, Hungary, Alsace and South Tyrol.

The geographic origin of spätzle is not precisely known; various regions claim to be the originators of this noodle. Written mention of Spätzle has been found in documents dating from 1725, although medieval illustrations are believed to place this noodle at an even earlier date.

Today, in Europe spätzle are largely considered a "Swabian speciality" and are generally associated with the German states of Baden-Württemberg and Bavaria. The leading German producer is Herrman, which produces approximately 13,000 tons per year.

The estimated annual commercial production of spätzle in Germany is approximately 40,000 tons, which does not include spätzle made by individual households and restaurants. Pre-made spätzle are also available internationally from companies such as Maggi, a division of Nestlé.
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Old 07-25-2011, 04:31 PM   #395
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Turtle
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Old 07-25-2011, 04:35 PM   #396
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Quote:
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Turtle
I ate turtle as a kid. Haven't thought about that in a while.

Tarts
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Old 07-25-2011, 04:39 PM   #397
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Tsatsiki
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Old 07-25-2011, 04:46 PM   #398
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Tamale Pie
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Old 07-25-2011, 05:03 PM   #399
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Apple turnover
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Old 07-25-2011, 05:37 PM   #400
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Lavender flowers
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