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08-09-2011, 03:11 AM
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#721
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Head Chef
Join Date: Dec 2005
Location: Studio City, Calif.
Posts: 2,459
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Eglantine - French wild rose jam
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08-09-2011, 03:50 AM
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#722
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Executive Chef
Join Date: Aug 2009
Location: Arkansas
Posts: 3,796
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absinthe - a potent, bitter liqueur distilled from wormwood and flavored with a variety of herbs.
__________________
"Food is our common ground, a universal experience." - James Beard
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08-09-2011, 01:17 PM
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#723
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Master Chef
Join Date: Jun 2011
Location: Brakpan, South Africa
Posts: 5,586
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Isreali Cucumbers - small firm cucumber often used for pickling or salads.
__________________
Odette 
"I used to jog but the ice cubes kept falling out of my glass."
"I hear voices and they don't like you  "
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08-09-2011, 01:47 PM
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#724
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Executive Chef
Join Date: Aug 2009
Location: Arkansas
Posts: 3,796
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elderberry - A purple-black, very tart fruit of the elder tree, elderberries can be eaten raw (although they are quite sour) but are better used to make jams, pies and homemade wine. The elderberry flowers can be added to salads or batter-dipped and fried like fritters.
__________________
"Food is our common ground, a universal experience." - James Beard
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08-09-2011, 01:54 PM
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#725
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Master Chef
Join Date: Jun 2011
Location: Brakpan, South Africa
Posts: 5,586
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Eggs Florentine - Toasted english muffin with a slice of ham and poached egg topped with creamed spinach.
__________________
Odette
"I used to jog but the ice cubes kept falling out of my glass."
"I hear voices and they don't like you "
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08-09-2011, 04:10 PM
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#726
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Master Chef
Join Date: Jul 2006
Location: Metro New York
Posts: 8,763
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Snickerdoodles
__________________
Wine is the food that completes the meal.
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08-09-2011, 05:46 PM
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#727
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Chef Extraordinaire
Join Date: Feb 2011
Posts: 13,852
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Cheese Tortellini
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08-09-2011, 07:57 PM
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#728
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Executive Chef
Join Date: Aug 2009
Location: Arkansas
Posts: 3,796
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elephant ear - A variety of mushroom that has a slightly crunchy texture and delicate, almost bland flavor that more often than not absorbs the taste of the more strongly flavored ingredients with which they are cooked.
__________________
"Food is our common ground, a universal experience." - James Beard
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08-09-2011, 08:04 PM
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#729
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Chef Extraordinaire
Site Moderator
Join Date: Apr 2011
Posts: 25,028
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Parrot fish
__________________
She who dies with the most toys, wins.
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08-09-2011, 08:31 PM
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#730
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Executive Chef
Join Date: Aug 2009
Location: Arkansas
Posts: 3,796
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razor clam
__________________
"Food is our common ground, a universal experience." - James Beard
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08-09-2011, 09:10 PM
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#731
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Chef Extraordinaire
Site Moderator
Join Date: Apr 2011
Posts: 25,028
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Orzo
__________________
She who dies with the most toys, wins.
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08-10-2011, 02:35 AM
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#732
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Head Chef
Join Date: Dec 2005
Location: Studio City, Calif.
Posts: 2,459
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Olestra - fat substitute
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08-10-2011, 04:15 AM
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#733
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Executive Chef
Join Date: Aug 2009
Location: Arkansas
Posts: 3,796
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scone - This Scottish quickbread is said to have taken its name from the Stone of Destiny (or Scone), the place where Scottish kings were once crowned. The original triangular-shaped scone was made with oats and griddle-baked. Today's versions are more often flour-based and baked in the oven. They come in various shapes including triangles, rounds, squares and diamonds. Scones can be savory or sweet and are usually eaten for breakfast or tea.
__________________
"Food is our common ground, a universal experience." - James Beard
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08-10-2011, 05:49 AM
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#734
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Master Chef
Join Date: Jun 2011
Location: Brakpan, South Africa
Posts: 5,586
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Nut butter - Nuts ground into a smooth paste and used for spreading on bread.
__________________
Odette
"I used to jog but the ice cubes kept falling out of my glass."
"I hear voices and they don't like you "
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08-10-2011, 07:09 AM
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#735
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Executive Chef
Join Date: Aug 2009
Location: Arkansas
Posts: 3,796
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Snip 13, Nutella Hazelnut spread is my favorite!
Boysenberries
__________________
"Food is our common ground, a universal experience." - James Beard
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08-10-2011, 08:35 AM
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#736
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Master Chef
Join Date: Jun 2011
Location: Brakpan, South Africa
Posts: 5,586
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Mine too Selkie :) or Pralinutta if they don't have Nutella.
Salami - Cured, fermented and dried sausage. Usually made with beef or veal and spices. Sometimes venison is also used.
__________________
Odette
"I used to jog but the ice cubes kept falling out of my glass."
"I hear voices and they don't like you "
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08-10-2011, 10:39 AM
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#737
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Executive Chef
Join Date: Aug 2009
Location: Arkansas
Posts: 3,796
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allemande sauce - A classic veloute sauce thickened with egg yolks, also called Parisienne sauce .
__________________
"Food is our common ground, a universal experience." - James Beard
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08-10-2011, 11:32 AM
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#738
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Head Chef
Join Date: Dec 2005
Location: Studio City, Calif.
Posts: 2,459
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English muffins (toasted of course)
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08-10-2011, 11:57 AM
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#739
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Head Chef
Join Date: Sep 2005
Location: Wisconsin
Posts: 1,178
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Lefse
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08-10-2011, 03:01 PM
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#740
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Head Chef
Join Date: Aug 2011
Location: Mississippi
Posts: 1,022
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Spaghetti
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