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Old 07-26-2011, 09:47 AM   #421
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Lamb's lettuce


A flavorful salad green native to the temperate zones of Europe. In addition to being found in the wild in many parts of Europe, the green is also sold in markets, especially in the spring, when the tender young shoots are the most flavorful.

Outside of Europe, lamb's lettuce can sometimes be a bit challenging to find; for people who are having difficulties, several seed companies sell lamb's lettuce seeds which can be cultivated at home.

Like other greens, lamb's lettuce is very easy to grow at home, although it will go to seed quickly in warm climates. Several different species in the Valerianella genus are known as lamb's lettuce, and there are numerous alternate names for this green, which can add to consumer confusion.

It is also sometimes called field or corn salad, in a reference to the fact that it often grows wild in cultivated fields. The “lamb's lettuce” name appears to stem from the fact that it tastes best during lambing season, and some people also call it lamb's tongue, because the leaves resemble small tongues. It can be found on restaurant menus as mâche.
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Old 07-26-2011, 09:51 AM   #422
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Borage - herb with beautiful star shaped purple flowers. Leaves can be eaten cooked with spinach and fried for a crisp treat etc.
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Old 07-26-2011, 09:55 AM   #423
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amaretto
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Old 07-26-2011, 09:59 AM   #424
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Rainbow Trout - a specie of salmon native to the pacific ocean. Delicious served grilled with lemon and garlic butter! "lick lips"
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Old 07-26-2011, 10:02 AM   #425
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Naan

A leavened, oven-baked flatbread. It is typical of and popular in South and Central Asia, in Iran, and in South Asian restaurants abroad. Influenced by the large influx of South Asian labour, naan has also become popular in Saudi Arabia and other Persian Gulf states.

Originally, naan is a generic term for various flatbreads from different parts of the world. In Turkic languages, such as Uzbek, Kazakh and Uyghur, the flatbreads are known as nan. The name stems from (New) Persian, a generic word for bread. In Burmese, flatbreads are known as nan bya.

The most familiar and readily available varieties of "naan" in Britain (and other Western countries) are the South Asian varieties. In Iran, from which the word ultimately originated, nān does not carry any special significance, as it is merely the everyday word for (any kind of) bread. On the other hand, naan in South Asia usually refers to a specific kind of thick flatbread (another well-known kind of flatbread is chapati).

Generally, it resembles pita bread and, like pita bread, is usually leavened with yeast; unleavened dough (similar to that used for roti) is also used. Naan is cooked in a tandoor, or clay oven, from which tandoori cooking takes its name.
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Old 07-26-2011, 10:08 AM   #426
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New Potatoes - young small potatoes usually cooked whole with skin on :)
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Old 07-26-2011, 12:29 PM   #427
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Pecorino
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Old 07-26-2011, 12:59 PM   #428
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Oysters Rockefeller
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Old 07-26-2011, 01:04 PM   #429
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Tobelerone - Swiss chocolate with honey and almond nougat.
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Old 07-26-2011, 02:22 PM   #430
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escargot - snails
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Old 07-26-2011, 03:25 PM   #431
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Alligator-large reptile, purportedly tastes like chicken
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Old 07-26-2011, 03:25 PM   #432
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Quote:
Originally Posted by Dawgluver View Post
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OMG, every time I hear or read those two words combined in that order, I react just like Pavlov's dogs. My mouth starts salivating and my stomach growls.

On Topic:

I: Inga bean (or ice cream bean)

A pod grown from a tree in Central and South America that grows wild in some areas and is cultivated in others. It grows prolifically on river banks, in swamps or wherever there is a good deal of water, and produces a long bean or pod. The matter inside tastes much like vanilla ice cream.

The trees that produce inga beans grow to 60 feet in tropical areas. They have flat tops with spreading branches and a contorted gray trunk. Leaves are about 4 to 10 inches long and lance shaped, coming in four to six pairs on a leaflet.

They are dark green to bronze in color and look fern-like. Flowers appear at the tip of stems, are very fragrant and appear June to October in most regions, and in March or April in Brazil.

The pods or beans grow up to 6 feet long and are slightly twisted, flat and brown when harvested. Inside the pod are green seeds encased in a white cotton-like pulp.
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Old 07-26-2011, 03:42 PM   #433
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Apple Strudel - a German type of pastry made up of many layers of very thin dough spread with a filling, then rolled and baked until crisp and golden brown.
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Old 07-26-2011, 04:32 PM   #434
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Old 07-26-2011, 04:37 PM   #435
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Ratatouille

Usually served as a side dish, but also may be served as a meal on its own (accompanied by pasta, rice or bread). Tomatoes are a key ingredient, with garlic, onions, courgettes (zucchini), aubergine (eggplant), poivron (bell peppers), carrot, marjoram and basil, or bay leaf and thyme, or a mix of green herbs like herbes de Provence.

There is much debate on how to make a traditional ratatouille. One method is to simply sauté all of the vegetables together. Some cooks, including Julia Child, insist on a layering approach, where the aubergine and the courgettes are sautéed separately, while the tomatoes, onion, garlic and bell peppers are made into a sauce. The ratatouille is then layered in a casserole – aubergine, courgettes, tomato/pepper mixture – then baked in an oven.
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Old 07-26-2011, 06:15 PM   #436
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Apples
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Old 07-26-2011, 08:41 PM   #437
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Old 07-26-2011, 08:44 PM   #438
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Hams
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Old 07-26-2011, 08:45 PM   #439
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Salmon loaf
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Old 07-26-2011, 08:51 PM   #440
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Mincemeat pie:
A blend of figs, dates & apples in a double crusted butter pastry crust.
Back in the 19th century they used"meat" where the name "mincemeat was originated. Over time the meat was replaced with "meaty" fruits.
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