- Industri: Government
- Number of terms: 41534
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- Company Profile:
Basically, sausage is ground meat with fat, salt, seasonings, preservatives, and sometimes fillers. They may be smoked, fresh, dry or semi-dry, uncooked, partially cooked, or fully cooked. There are thousands of variations of sausage.
Industry:Culinary arts
A cut of beef that lies between the Short Loin (very tender) and the Round (much tougher).
Industry:Culinary arts
Popular since prehistoric times, the snail was greatly favored by ancient Romans who set aside special vineyards where snails could feed and fatten.
Industry:Culinary arts
Well-cooked pig's head and feet that are chopped into small pieces, marinated in lime juice, chili pepper and salt, then pressed into a loaf.
Industry:Culinary arts
A young domesticated pigeon that has never flown and is therefore very tender. Squabs are normally under a pound and about 4 weeks old. May be prepared in any manner suitable for chicken.
Industry:Culinary arts
An abundant, largely arboreal rodent. Red and gray squirrels are commonly eaten in the U.S. The gray squirrel is fatter and has a flavor considered by many as superior to the red squirrel. Squirrels do not have a strong "gamey" taste.
Industry:Culinary arts
This true bass is found along the Atlantic coast. It features six to eight horizontal stripes and provides a moderately fat, firm flesh with a mild, sweet flavor.
Industry:Culinary arts
A dish of thinly sliced beef (usually tenderloin or top loin), onions, and mushrooms sautéed in a combination of butter and sour-cream sauce. Often served with a rice pilaf. Invented by Count Paul Stroganoff in the 19th century.
Industry:Culinary arts
A combination of ground meat (often a combination of beef, pork, or veal), sautéed onions, milk-soaked breadcrumbs, beaten eggs, and seasonings. The mixture is formed into small balls, then sautéed until brown.
Industry:Culinary arts
Round or chuck steak that has been tenderized by pounding, coated with flour, and browned on both sides. The meat is then smothered in chopped tomatoes, onions, carrots, celery, broth, and seasonings, then baked for about two hours.
Industry:Culinary arts
