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  • #9477
    lucky
    lucky
    Moderator

    tabasco pepper; Tabasco Sauce
    [tuh-BAS-koh] A very hot, small red pepper originally from the Mexican state of Tabasco. The word itself means “damp earth.” Though these peppers are now grown in parts of Louisiana, they’re not widely commercially available. Instead, they’re used specifically to make Tabasco Sauce, a trademarked name held by the McIlhenny family since the mid-1800s. Produced since Civil War times, this fiery sauce is made from tabasco peppers, vinegar and salt. The peppers are fermented in barrels for 3 years before being processed into the sauce. Tabasco Sauce adds zest to numerous dishes as well as being integral to the famous bloody mary cocktail.

    tabbouleh
    [tuh-BOO-luh] A Middle Eastern dish of bulghur wheat mixed with chopped tomatoes, onions, parsley, mint, olive oil and lemon juice. It’s served cold, often with a crisp bread such as lavosh.

    Tex-Mex
    [TEHKS-mehks] A term given to food (as well as music, etc.) based on the combined cultures of Texas and Mexico. Tex-Mex food encompasses a wide variety of dishes such as burritos, nachos and tacos

    [tee-uh muh-REE-uh] Based on rum, this dark brown Jamaican liqueur has a strong coffee flavor.

    tiger lily buds
    Also called golden needles and simply lily buds , the dried golden buds of the tiger lily are 2 to 3 inches long and have a delicate, musky-sweet flavor. They’re used both as vegetable and garnish in various STIR-FRIED dishes. The delicate tiger lily buds are available in 4- to 8-ounce cellophane bags in Asian markets. They must be soaked in water prior to using.

    TRIPE
    Tripe is a type of edible offal made from the stomach of various domestic animals. Beef tripe is typically made from the first three of a cow’s four stomach chambers, the rumen (blanket/flat/smooth tripe), the reticulum (honeycomb and pocket tripe), and the omasum (book/bible/leaf tripe). Abomasum (reed) tripe is also seen, but with much less frequency, owing to its glandular tissue content. Sheep and pork tripe are also produced.

    trivet
    [TRIHV-iht]
    A short-legged (or otherwise raised) stand used to support hot dishes and protect the surface of a table.

    trotters
    Another name for Pig’s Feet

    tuna
    [TOO-nuh]
    Found in temperate marine waters throughout the world, tuna is a member of the MACKEREL family. It’s probably the most popular fish used for canning today. There are numerous varieties of tuna, the best known being albacore, bluefin, yellowfin and bonito

    Turbinado sugar

    Turbinado sugar is from pure cane sugar extract. The term turbinado comes from the technique used in the making of this sugar. The sugar is spun in a cylinder or turbine. Turbinado sugar is brown looking like brown sugar, but paler in color with a subtle molasses flavor.
    Substitute dark brown sugar in recipes if you can’t find turbinado.


    #39180
    lucky
    lucky
    Moderator

    UDO
    [OO-doh] A Japanese vegetable that belongs to the ginseng family. Its tender stalks resemble asparagus but have a light fennel flavor. Udo is used raw in salads or lightly cooked in soups and other dishes.


    #39181
    lucky
    lucky
    Moderator

    Vacherin
    [vash-RAN ]

    Valencia orange
    [vuh-LEHN-she-uh; vuh-LEHN-see-uh] Grown in Arizona, California, Florida and Texas, the Valencia orange has a thin, deep golden skin that’s difficult to peel. Its flesh is sweet, juicy and contains few seeds. The Valencia is good both as a juice fruit and for eating out of hand. It’s in season from January to November.

    variety meats
    Called offal in Great Britain, variety meats are animal innards and extremities that can be used in cooking. They include BRAINS, feet and ankles (see PIG’S FEET), HEART, KIDNEYS, LIVER, SWEETBREADS, TONGUE and TRIPE. Some of the more obscure variety-meat trimmings are used for SAUSAGE.

    veal
    Though there are no precise age standards for veal, the term is generally used to describe a young calf from 1 to 3 months old. Milk-fed veal comes from calves up to 12 weeks old who have not been weaned from their mother’s milk. Their delicately textured flesh is firm and creamy white with a pale grayish-pink tinge. Formula-fed veal can come from calves up to about 4 months old, fed a special diet of milk solids, fats, various nutrients and water. The meat from formula-fed veal is not as rich or delicate as milk-fed veal because of the diet’s missing milk fat. The term Bob veal applies to calves younger than 1 month old. Their pale, shell-pink flesh is quite bland and the texture is soft. In all true veal, the animals haven’t been allowed to eat grains or grasses, either of which would cause the flesh to darken. Calves between 6 and 12 months old are called baby beef.

    veau
    [VOH]
    French for “veal.”
    vegan
    [VEH-guhn, VEH-juhn]
    see VEGETARIAN

    vegetarian
    [veh-juh-TEHR-ee-uhn]
    Very simply, a vegetarian is one who eschews the consumption of meat or other animal foods. However, vegetarianism, which has been practiced since ancient times, is certainly not one-faceted. The wide-ranging custom of vegetarianism may be based on a variety of personal principles including religious (certain Hindu and Buddhist sects), ethical (cruelty to animals and more efficient use of world food resources), nutritional (the healthy benefits of reducing fat and cholesterol) and economic (nonmeat products are, on the average, less expensive). There are several types of vegetarians today. Vegans, who are the purists of the vegetarian world and who have the most limited diet, refuse to eat all animal-derivative foods including butter, cheese, eggs and milk. Ovo-lacto vegetarians consider such animal-related foods acceptable but, of course, do not eat meat. Then there are those vegetarians who will eat fish and/or poultry, but not other animal meat. Across the board, most vegetarians prefer their food organically grown and (if they eat fish and fowl) organically fed. Vegetarians get their PROTEIN from a variety of sources, such as foods from the large family of LEGUMES.

    vegetable spaghetti
    see SPAGHETTI SQUASH

    vinegar
    [VIHN-ih-ger]

    #60625

    mywork08
    Member

    hey
    thanks for post, good info

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