T
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Tabasco:
Hot red pepper sauce. (brand name)
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Table Queen Squash - An oval winter squash with a ribbed,
dark green skin and slightly sweet
orange flesh. May be eaten baked or
directly from the shell. Also known as
"acorn squash."
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Table Queen Squash - An oval winter squash with a ribbed,
dark green skin and slightly sweet
orange flesh. May be eaten baked or
directly from the shell. Also known as
"acorn squash."
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Taddy Porter
is a distinctive dark-brown, rich, dry,
bottled
porter from Samuel Smith's,
Yorkshire.
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Tafia is a low quality
spirit resembling
rum, produced from lower
grades of mollases, refuse brown
sugar etc.
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Tahini - A thick paste made of ground sesame seed.
Popular in the Middle East in a number
of specialties, including "hummus" and
"babghanoush."
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Taleggio Cheese - A rich semi-soft cheese made from whole cow's
milk. This cheese is approximately 48%
fat and has a flavor that ranges from
mild to strong, with the flavor
increasing with age. Often served with
salads and fruit.
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Tallow - The harder and less fusible fat in animals and
vegetables.
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Tally Ho
is a rich, warming
barley
wine brewed by
Adnams at
Christmas. Palmer's of
Dorset also brew a dark nutty
ale which is sold under the
same name.
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Tamal is a Mexican dish of
crushed
maize with pieces of meat or
chicken, red
pepper etc., wrapped in corn
husks and baked or steamed.
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Tamari - A dark, thicker form of soy sauce with a
distinctive mellow flavor. Used as a
dipping sauce, for basting, and as a
table condiment.
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Tamarind - Also called an "Indian Date," this large pod
features small seeds and a pulp that is
extremely sour when dried. Used in East
India and the Middle East the way lemon
juice is used in the West. Used in
chutneys, curries, and preserves.
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Tangelo - A cross between a tangerine and the pomelo.
This fruit contains only a few seeds and
provides a juicy, sweetly tart taste.
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Tangerine - A thin-skinned citrus fruit descended from the
mandarin orange. It has a delicate,
somewhat spicy tart. Named after the
African city of Tangiers (even though
they originated in China).
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Tanglefoot
is a toe-tingling strong, sweet,
amber
bitter brewed at the
Badger brewery,
Blandford St Mary,
Dorset, by Hall &
Woodhouse.
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Tapioca
is a starchy granular foodstuff prepared
from
cassava and used in puddings.
The name comes from the Brazilian
word tipioca which translates
as juice of cassava. The tapioca is
obtained by pulping the
root, washing it out and
collecting the
starch which is then dried on
heated plates.
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Taro - A high-starch tuber grown in West Africa. The American
variety is called "dasheen." Although
acrid in the raw state, taro has a
nut-like flavor when cooked. "Poi" is
made from taro root. Taro can be boiled,
fried, baked, and used in soup.
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Taro Leaf - The large "elephant ear" leaves of the taro
that are edible when young.
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Tarpon - A large, powerful game fish from the warmer
waters of the Atlantic Ocean.
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Tarragon - A distinctive, aromatic perennial herb often
called "French tarragon." Used in
butter, chowders, juices, marmalades,
fish, poultry, meat, soups, vegetables,
and sauces such as "bérnaise." A little
of this spice goes a long way.
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Tartar Sauce - A creamy white sauce composed of mayonnaise,
minced capers, dill pickles, onions or
shallots, olives, and lemon juice or
vinegar and other seasonings. Tartar
sauce is often served as an
accompaniment to fried fish.
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Tea -
Tea was used 4,000 years ago in China to
flavor water that had been boiled (to
make it safe). Americans invented tea
bags and iced tea. All tea is a single
species--the climate, soil, and
processing creates the individual
characteristics.
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Teaseed Oil - The oil pressed from the seed of a small
Chinese tree of the Camellia family (C.
oleifera). This commercial tea oil is
said to equal olive oil in quality and
is used in a similar manner.
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Teff Flour - The flour produced by grinding the seeds of
the teff, a northern African grass
cultivated for its seeds.
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Teff Seed - The seed of the North African teff plant.
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Tempeh - A fermented soybean cake used in Indonesian
cooking.
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Tempura -
A Japanese specialty prepared by deep
frying fish and vegetables that have
been dipped in tempura batter. The
resulting batter is light, thin, and
crispy. Usually served with rice and soy
sauce.
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Tendergreens - An herb of the mustard family whose leaves are
cooked and eaten like spinach. Americans
cultivate this plant for its leaves;
Asians cultivate it also for its thick,
tuberous crown, which they pickle. Also
called "mustard greens."
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Tequila -
Originally from Tequila, Mexico, tequila
is a colorless or pale straw-colored
liquor made by fermenting and distilling
the sap of the agave plant.
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Teriyaki Sauce - A Japanese sauce made of soy sauce, sake or
sherry, sugar, ginger, and seasonings.
Used as a marinade for chicken and beef.
The sugar often gives the sauce a slight
glazed appearance.
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Terrapin - This eight-inch long freshwater turtle is
considered by many to have the best meat
among turtles. Its flesh is often
pounded and served like steak.
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Tesvino
is a variety of
maize beer, prepared by the
Indians in
mexico and
Central America.
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Tetley Bitter
is a pale-amber, hoppy, fruity
bitter traditionally served
through a tight tap to give a creamy
head. It is brewed by Tetley in
Leeds,
Yorkshire.
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Tetley mild
is an
amber, hoppy mild with a
malt finish, produced by
Tetley,
Leeds.
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Theakston best bitter
is a bright-gold, soft
bitter with a nutty flavour,
which originally came from the North
Yorkshire
Theakston brewery in Masham.
It is now also brewed by Scottish
Courage in
Newcastle.
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Thuringer Cervelat - A fresh, smoked sausage named after the
former German region of Thuringia.
Coriander (also called "cilantro") is an
important spice used in this variety of
sausage.
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Thyme - Two popular members of this mint family herb
are "garden thyme" and "wild thyme."
Both varieties are used widely in
cooking and to season vegetables, meats,
poultry, fish, soups, and sauces. It is
the key ingredient to "bouquet garni."
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Tia Maria -
A dark-brown, rum-based liqueur from
Jamaica that features a strong coffee
flavor.
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Tilefish - This low-fat Atlantic fish is delicately
flavored and has a flesh that is firm
yet tender. Available fresh and frozen,
in steaks and fillets. Suitable for just
about any cooking method.
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Tilsit Cheese - A cheese that was accidentally created when
Dutch immigrants were trying to make
"gouda." This mild cheese is made from
pasteurized milk. A very strong called
"Farmhouse Tilsit" is made from raw milk
and is aged 5 months.
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Timbale
is a dish of minced meat, or
fish cooked in a drum-shaped
mould of pastry.
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Toby
is a light mild brewed
by Bass.
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Toddy is a drink made from
the
fresh or fermented sap of
various species of
palm.
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Toffee is a sweet of
sugar, butter and flavourings
boiled together and then allowed to cool
and
harden.
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Tofu - A low-calorie, high-protein, cholesterol-free food made
from curdled soy milk. It is creamy
white with a sliceable firmness that
varies from soft to firm. Tofu should be
kept refrigerated: the water it is
packed in should be changed daily.
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Tokay -
A famous wine from Tokay, a town in
Hungary. Louis XIV said Tokay was "the
wine of kings and the king of wines." 28
villages in Hungary have the right to
call the vine they produce "tokay."
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Tomatillo - A small fruit, also called the "Mexican
tomato," that is related to the tomato
and the cape gooseberry. Their flavor is
said to resemble a cross between lemon,
apple, and herbs. Used in guacamole and
many sauces.
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Tomato - A fruit from the nightshade family (like the
potato and eggplant). The U.S.
government classified it as a vegetable
for trade purposes in 1893. Tomatoes
should not be refrigerated--the cold
adversely affects the flavor and the
flesh.
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Tomato Paste - The paste that results from cooking tomatoes
for several hours, then straining them
and reducing them to a thick red, richly
flavored concentrate.
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Tomato Puree - Tomatoes that have been cooked briefly, then
strained.
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Tomato Sauce - A slightly thinner tomato puree, often mixed
with seasonings to facilitate their use
in other sauces and dishes.
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Tonic -
Carbonated water that is sometimes
flavored with fruit extracts, sugar, and
a small amount of quinine, a bitter
alkaloid. Tonic water is popular as a
mixer. It is also called "quinine
water."
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Top hat
is a malty, nutty
bitter brewed by
Burtonwood PLC at Burtonwood,
near
Warrington.
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Topsy-Turvy
is a strong
ale from the small
Berrow brewery at
Burnham-on-Sea,
Somerset.
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Torsk - A large saltwater fish related to the cod. It
has a firm, lean flesh. Also called
"cusk."
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Torte -
A rich multi-layered cake made with
little or no flour, but with ground
nuts, breadcrumbs, eggs, sugar, and
flavorings. The word "torte" is also
used to describe some tart-like
preparations.
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Tortilla
is a
Latin American thin flat cake
made of
maize flour and baked on a
flat piece of stone or iron.
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Toss: To mix with a rising
and falling action.
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Tostada Shell - A flat, crisp-fried flour or corn tortilla
shell. This serves as the base upon
which tostadas are created by adding
refried beans, shredded chicken or beef,
lettuce, tomatoes, cheese, sour cream,
guacamole, and other ingredients.
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Tournedos
is a small piece of
fillet
beef grilled or sauteed.
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T'owd Tup
is a dark-coloured, strong old
ale from the
Dent brewery in the
Yorkshire Dales.
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Traditional ale
is a light-brown
ale of a range of cask beers
from the Larkins brewery in
Kent. Traditional ale is a
smooth, hoppy, copper-coloured
bitter with a strong
malt character and a dry
after-taste, produced by
Clark brewery in
Wakefield, West
Yorkshire.
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Traditional English Ale
(TEA)
is a light-brown, malty, fruity
ale from the Hogs Back
brewery in Tongham,
Surrey.
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Trappistine
is a liquer prepared by the Trappist
monks of certain French
monasteries. Two varieties are produced;
green and yellow.
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Treacle
is an uncrystallised syrup produced when
sugar is refined.
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Tree Fern - Any of various ferns, mostly tropical, that
grow as large as trees, sending up a
straight trunk-like stem.
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Tree Oyster Mushroom - This fan-shaped mushroom is often grows
on rotting tree trunks. This fungus is
fairly robust and slightly peppery when
raw, but is becomes much milder when
cooked. Also known as "oyster mushroom."
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Trelawny's pride
is a light, mild-flavored cask
bitter from the St
Austell brewery,
Cornwall.
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Trifle is a sweet dish of
sponge-cakes flavored with
wine or jam and topped with
custard and whipped
cream.
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Tripe - The stomach lining of beef, pork, or sheep.
Beef tripe is the most commonly
available. Tripe is tough and requires
long cooking. It is the prime ingredient
for menu do (tripe soup).
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Triple Sec -
A strong, clear liqueur with an orange
flavor similar to Curacao. It is used in
making Margaritas.
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Triticale - A nutritious hybrid of wheat and rye which
contains more protein and less gluten
than wheat. Normally found in health
food stores, it is available as whole
berries, flakes, and flour. Used in
cereals, casseroles, and pilafs.
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Triticale Flour - The flour made from triticale. Because this
flour is low in gluten, bread made from
triticale flour is very heavy. For this
reason, it is usually combined
half-and-half with wheat flour.
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Trout - A delicately flavored fish that belongs to the
same family as salmon and whitefish.
Most are freshwater, but some are marine
(sea trout). The very popular "rainbow
trout" has been transplanted from
California to many different countries.
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Truss: To bind poultry for
roasting with string or skewers.
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Tsipouro
is a rough Greek spirit resembling
raki, sometimes flavoured
with mastic gum.
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Tumeric - A slightly bitter spice taken from the root of
a plant in the ginger family. Usually
available ground, this spice is used to
flavor baked goods, curries, fish,
poultry, gravies, salads, and dressings.
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Tun is a large cask for
holding liquids, especially
wine,
ale or beer. A tun is also a
measure of capacity, equivalent to 252
wine gallons. In
London a tun of beer was two
butts.
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Tuna - A saltwater fish related to the mackerel. Probably the
most popular fish used in canning today.
Tunas have a distinctive rich-flavored
flesh that is moderately high in fat and
has a firmly textured flaky but tender
flesh.
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Tunka - The melon-like fruit of a tropical Asian vine
belonging to the gourd family. Also
called "white gourd."
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Turbinado Sugar - A raw sugar that has been steam-cleaned. The
coarse crystals are blond in color and
have a delicate molasses flavor.
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Turkey - An American game bird from the pheasant family
that has been domesticated. Self-basting
turkeys have been injected with butter
or vegetable oil. "Roaster-fryers" (6 -
8 lb. birds), are becoming more popular
for everyday fare.
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Turnip - A cool-weather, white-fleshed root vegetable
that is easy to grow. The so-called
"yellow turnip" is actually a rutabaga.
Choose smaller turnips because young
turnips have a delicate, somewhat sweet
flavor that becomes stronger with age.
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Turnip Greens - The green tops of the turnip plant. These
greens start out slightly sweet, but
become stronger-tasting and tougher with
age. These greens may be served boiled,
sautéed, steamed, or stir-fried.
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Turnip-Rooted Parsley - A parsley subspecies grown for its
beige carrot-like root which tastes
somewhat like a cross between a carrot
and celery. Used in stews and soups.
Also eaten as a vegetable. Also called
"parsley root."
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Turtle - Any of several varieties of shelled reptiles
that live on land, in freshwater, or in
the sea. Turtles can weigh over 1,000
pounds. Sea or Green Turtles are best
known as food.
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Turtle Beans - Also known as "black beans" and "black turtle
beans," these beans have black skin,
cream-colored flesh, and a sweet flavor
that forms the base for black bean soup.
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Tusk - A large saltwater fish related to the cod. It has a firm,
lean flesh. Also called "cusk."
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Tybo Cheese - A mild-flavored Danish Cow's milk cheese. It
features a cream-colored inside that is
dotted with holes. This cheese goes well
with sandwiches, salads, sauces, and
many cooked dishes. Sometimes flavored
with caraway seeds.
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Tzimmes
is a
Jewish stew of sweetened
vegetables or vegetables and fruit,
sometimes with meat.
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