Who knew that watching this show would expand my vocabulary?
gravlax
Etymology: Swedish gravlax or Norwegian gravlaks, from grav pit, hole, grave + Swedish lax, Norwegian laks salmon
: salmon usually cured with salt, pepper, dill, and aquavit
lardon
Etymology: Middle English, from Anglo-French lardun piece of fat pork, from lard
: a strip (as of salt pork) with which meat is larded
offal
Etymology: Middle English, from of off + fall
1 : the waste or by-product of a process: as a : trimmings of a hide b : the by-products of milling used especially for stock feeds c : the viscera and trimmings of a butchered animal removed in dressing : VARIETY MEAT
2 : RUBBISH
molecular gastronomy
: the application or study of scientific principles and practices in cooking and food preparation
gastrique
: a thick sauce produced by a reduction of vinegar or wine, sugar and, usually, fruit
beignet
Etymology: American French & French; American French, from French, from Middle French bignet, from buyne bump, bruise
1 : FRITTER
2 : a light square doughnut usually sprinkled with powdered sugar
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