A
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... la King - A dish of diced food, usually chicken or
turkey, in a cream sauce containing mushrooms, pimentos, green peppers,
and sometimes sherry.
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a la Bourgeoise: (French) The style of the family
(family style).
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a la Broche: (French) Cooked on a skewer over a
flame. See Brochette.
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a la Carte: (French) Each menu item is priced
separately: Foods prepared to order.
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a la Mode: (French) Refers to ice cream on top of
pie.
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a la Provencale: (French) Dishes prepared with
garlic and olive oil. See Provencale.
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a la Russe: (French) The Russian way.
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a la: (French) The style of, such as: a la
Francaise (The style of the French).
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A.P.:As
Purchased.
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Abalone - This gastropod can be found along the coasts of
California, Mexico and Japan. The edible portion is the "adductor
muscle" (false foot) by which it clings to rocks. Its iridescent
ear-shaped shell is the source of mother-of-pearl.
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Abbaye de Belloc is a French, traditional
farmhouse, hard
cheese
from the Pays
Basque
region, made from unpasturized sheep's
milk. The
cheese was first made by the
Benedictine
monks of
the Abbaye de Notre-Dame de Belloc from milk from the local flocks of
sheep.
Abbaye de Belloc is made in a 5 kg fat wheel with a natural, crusty,
brownish coloured rind with patches of red,
orange
and yellow.
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Abbey Beers are strong fruity beers brewed in
Belgium
under licence from religious communities. They are based upon the style
of beers brewed by the monasteries.
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Abbots Invalid Stout is an Autralian strong stout
brewed by
CUB. It
is a rare reminder of
Australia'
s early brewing links with
England.
Although now bottom-fermented, it still has a creamy,
coffee
character. Only found in
Victoria,
it is named after the co-operative
Abbotsford
brewery of
Melbourne,
which was taken over by CUB in 1925. The site now houses one of CUB's
largest and most modern plants.
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Acerola - A cherry-like fruit from a small tree in the West
Indies and adjacent areas. This fruit contains a high concentration of
vitamin C. Also called "Barbados cherry" and "Puerto Rican cherry."
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Acesulfame-K is an artificial sweetener,
manufactured by Hoechst, a giant German chemical company, and widely
used around the world. It is about 200 times sweeter than
sugar and
is marketed under the name Sunett. In the United States, for several
years acesulfame-K was permitted only in such foods as sugar-free baked
goods, chewing gum, and gelatin desserts. In July 1998, the
FDA
allowed this chemical to be used in soft drinks, thereby greatly
increasing consumer exposure. Studies on
rats
indicate that it may cause
cancer.
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Acidophilus Milk - Milk that has had lactobacillus acidophilus
bacteria added to it. Many experts believe that this addition of
bacteria helps restore or maintain "nature's balance" in the digestive
tract.
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Ackee
- A bright red tropical fruit ("blighia sapida") that features a soft,
creamy white flesh. Captain Bligh brought the fruit from West Africa to
Jamaica in 1793. Certain parts of the fruit are toxic when under-ripe.
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Acorn
- Fruit of the oak tree. This nut may be eaten raw, roasted, or baked.
It can be chopped to the size of coffee beans, roasted until brown,
ground, mixed with a small amount of butter, and prepared as a coffee
substitute.
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Acorn
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. The word squash comes from the Massachusetts Indian word "asquash,"
meaning "eaten green."
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Acorn
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. The word squash comes from the Massachusetts Indian word "asquash,"
meaning "eaten green."
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Adnams is an English beer brewing company of
Suffolk.
They were established in 1890.
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Adnams Regatta is an English
summer
ale
brewed with English pale ale malts and Goldings
hops.
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Adzuki Bean - A small, dried, russet-colored bean with a sweet
flavor. Available whole or powdered at Asian markets. Popular in
Japanese confections such as "Yokan," which is made from adzuki-bean
paste and agar.
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Aerated water (soda
water) is a
solution
of carbonic
acid in
water. It was discovered by Priestly and suggested as a prevention of
scurvy, a
paper being presented to the
Admiralty
in 1773. Certainly sailors drank aerated water on board
ship as a
bottle was found from the Royal George which sank in 1780.
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Affenthaler is a red
wine
which takes its name from the Village of Affenthaler in
Baden.
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Agar - A
tasteless dried seaweed that is used as a thickening agent. Sold in
blocks, powder, or stands. Agar can be used in place of gelatin, but
less is required. Also called "kanten" and "Japanese Gelatin."
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Aging: A term used to describe the holding of
meats at a temperature of 34 to 36 degrees F. for a period of time to
break down the tough connective tissues through the action of enzymes
thus increasing tenderness.
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Agneau: (French) Lamb.
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Agnolotti - The name for a dish of small half
moon-shaped pasta shells filled (usually) with tortellini stuffing. It
is boiled and served in a broth or in a sauce.
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Aguardiente is a coarse Spanish
brandy.
In Spanish speaking areas of the Americas the term is used to describe a
distilled liquor similar to brandy made from cane
sugar.
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Ahi - These tuna
reach about 300 pounds in weight. They feature a pale pink flesh that is
relatively mild. Also called "Yellowfin tuna."
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Aisy Cendre is a French, traditional, farmhouse
semi-soft
cheese
from the
Burgundy
region made from unpasturized cow's
milk. The
cheese is made by immersing a local cheese (usually a young Epoisses) in
a
bed of
ashes for a
month or
so, after which time the ashes are brushed off. Aisy Cendre is made as a
200 to 250 gramme round with a natural rind covered with a thick coating
of
ash. It
is slow to ripen and has a white, salty, chalky centre surrounded by a
softer, earthy-tasting outer layer.
More information at
http://www.france-gourmet.com/cheese/Cheese/AisyCendre.html
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Aku - This small
tuna (6 to 8 pounds) has a light-colored meat similar to yellowfin. The
Japanese call this fish "Katsuo."
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Akule
- This marine fish, found near Hawaii, is normally served salted and
dried. Also known as "Bigeye Scad."
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Alaskan Cod - This saltwater fish, which is not a true cod, has a
soft textured flesh and a mild flavor. Its high fat content makes it a
good fish for smoking. Also called "Sablefish."
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Albacore - A highly prized, mild-flavored tuna that weighs between
10 and 60 pounds. This high-fat fish is the only tuna that can honestly
be called "white." It is the most expensive variety of canned tuna.
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Ale - An
alcoholic beverage that is brewed from malts and hops. It is generally
stronger than beer and varies in color from light to dark amber. Because
of the hops, ale is normally more bitter in taste than beer.
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Alewife - One of the most popular members of the herring family, the
alewife is anadromous (it spawns in fresh water). This fish provides
high-fat flesh with a fine, soft, texture.
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Alfalfa - One of the world's most important forage plants. It is
widely cultivated and is increasing in popularity for human consumption
due to its promotion as a dietary supplement. The seeds are often
sprouted much like mung beans.
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Alfredo Sauce - A thick, creamy white sauce composed of butter,
cream, and eggs used in Italian cuisine.
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Alginate is an apparently safe
derivative
of kelp, it is used as a food additive to maintain the desired texture
in dairy products, canned frosting, and other factory-made foods.
Propylene glycol alginate, a chemically- modified
algin,
thickens acidic foods (soda
pop, salad dressing) and stabilises the head in beer.
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Alligator - A large aquatic reptile that grows up to 19 feet in
length. The meat is generally only available in its native
regions--Louisiana and the Gulf States. Alligators feature meat ranging
from white to dark--mild to strongly flavored.
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Allspice is a spice prepared from the dried
berries of the evergreen
pimento
tree or West Indian
pepper
tree Pimenta dioica of the
myrtle
family, cultivated chiefly in
Jamaica.
It has an
aroma
similar to that of a mixture of
cinnamon,
cloves, and
nutmeg.
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Allumette Potatoes: (French) Potatoes cut like
large match sticks.
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Almond - The kernel of the fruit of the almond tree. Comes in sweet
and bitter varieties. Bitter almonds contain traces of lethal "prussic
acid" when raw. Processed bitter almonds are used to flavor extracts,
liqueurs, and orgeat syrup.
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Altbier is a style of
bitter
German beer produced in the ancient style of brewing using
top-fermentation. It produces copper-coloured aromatic ales.
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Amandine: (French) Prepared with or garnished with
almonds.
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Amaranth - This weed is a nourishing, high-protein food. Amaranth
greens have a slightly sweet flavor. The seeds are used as cereal or can
be ground into flour for bread. Found in health food stores.
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Amaretto - A
liqueur with the flavor of almonds (although it is often made from the
kernels of apricot pits). The original amaretto liqueur came from Italy.
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Amberjack - A lean, mild fish found along the South Atlantic coast.
Difficult to find in markets; usually sold whole.
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Ambrosia - "Ambrosia" means "immortality" and was
the food of the gods on Mount Olympus. Today, it refers to a dessert of
chilled fruit mixed with coconut. The fruits used are normally oranges
and bananas.
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American Buffalo - American Buffalos are presently raised on game
farms. The meat is very tender and tastes quite a bit like lean beef. It
has no pronounced gamey flavor. Also called "bison."
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Anchovy - There are many species of small, silvery fish known as
"anchovies," but the true anchovy comes from the Mediterranean and
southern European coastlines. Often filleted, salt-cured, and canned in
oil. Used sparingly to flavor foods.
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Anglaise: (French) The English way.
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Angler Fish - This large low-fat, firm-textured salt-water fish has
a mild, sweet flavor that compares with lobster. Sometimes referred to
as "poor man's lobster." Also called "Monkfish," and "goose-fish."
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Angostura is a flavouring prepared from
oil
distilled from the
bitter,
aromatic
bark of
either of two South American trees, Galipea officinalis or Cusparia
trifoliata, of the
rue
family. It is blended with herbs and other flavourings to give angostura
bitters,
which was first used as a
stomach
remedy and is now used to season food, fruit, and alcoholic drinks. It
takes its name from the port of Angostura in
Venezuela.
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Anise
- A small annual plant from the parsley family was used as far back
as 1500 B.C. The leaves and the seeds have a distinctive sweet licorice
flavor. Used to flavor a number of confections and savory dishes.
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Anisette - A
very sweet clear liqueur made with anise seeds. The taste is that of
licorice.
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Antelope - A large, deer-like animal that inhabits Asia, Africa, and
Europe. Their meat is called "venison" and may be cooked by roasting.
Plenty of fat is recommended to prevent the meat from becoming too dry.
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Appalachian Tea (Carolina Tea, Black Drink) is a north American
substitute for traditional
tea.
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Apple
- Cultivated in temperate zones throughout the world for at least 3,000
years, there are now thousands of varieties of this popular member of
the rose family.
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Apricot - A relative of the peach, this fruit has been grown in
China since 2,000 B.C. 90% of the American crop comes from California.
Select plump, relatively firm fruit with a uniform color.
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Apricot Kernel Oil - Oil produced from the kernels of the apricot
pit. Like bitter almonds, apricot kernels are poisonous until roasted.
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Arborio Rice - An Italian rice used to make "risottos," a specialty
of hot stock, rice, and butter-sautéed chopped onions.
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Archers Ales is an English beer brewing company of
Wiltshire.
They were established in 1979.
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Arctic Bonito - This small tuna (6 to 8 pounds) has a light-colored
meat similar to yellowfin. The Japanese call this fish "katsuo" and the
Hawaiians call it "aku."
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Ardi-Gasna is a French, traditional, farmhouse
hard
cheese
from the Pays
Basque
region made from unpasturized sheep's
milk in
three to five kilogram rounds. The cheese has a natural, crusty, yellow
rind with greyish moulds. The cheeses are generally made by local
shepherds
in the high mountain pastures, in late spring and early
summer.
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Armagnac is a deep-coloured
brandy
named after the district of Armagnac in
Gascony,
South-West
France,
where it is produced.
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Aromes au Gene de Marc is a French, traditional
farmhouse,
cow and
goat's
milk
cheese
from the Lyonnais region. The cheese is made from a small, immature
cheese such as Rigotte or St Marcellin being macerated or cured in vats
of fermenting
grape
skins and pips (known as
marc) and
then rolled in the marc before being sold. The resulting cheese is a
small, 80 to 120 g round with a strong,
bittersweet,
yeasty
taste and
aroma and
after maturing become hard and flaky with a powerful pungent taste.
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Arrack is a coarse liquor manufactured in the East
Indies from a large variety of substances, for example by distilling
saki, or
fermented
rice or
coconut juice. Arrack is transparent and the colour of straw and has a
peculiar but agreeable
taste and
contains bewteen 52 and 54%
alcohol.
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Arrowhead - A Chinese water plant with arrowhead-shaped leaves. The
starchy roots can be thin sliced, lightly fried, and used in various
Chinese dishes. The roots can also be powdered like arrowroot.
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Arrowroot - The root of the tropical arrowroot plant. This tuber is
dried, ground, and used as a thickening agent for puddings, sauces, and
other foods. It has about twice the thickening power of wheat flour.
Also called arrowroot flour.
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Arrowroot is a starchy substance derived from the
roots and tubers of various tropical plants with thick, clumpy roots.
The true arrowroot (Maranta
arundinacea) was used by the Indians of
South America
as an
antidote
against the effects of poisoned arrows. The West Indian island of
St Vincent
is the main source of supply today. The roots and tubers are dried,
finely powdered, and filtered. Because of the small size of the
starch
particles, the powder becomes translucent when cooked. Hence, it is
often used as a glaze. The edible starch is easily
digested
and is often prescribed in the diet of invalids and young children.
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Artichoke - This name is shared by three unrelated plants: the
globe, Jerusalem, and Chinese artichokes. The globe artichoke is
considered the true artichoke and is cultivated in California. Buy deep
green artichokes with a tight leaf formation.
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Artichoke Heart - The tender center of the globe artichoke.
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Arugula - This slightly bitter, aromatic salad green (also called
"rocket," "Rugula," and "Rucolo") has a peppery mustard flavor. Look for
bright green, fresh-looking leaves. Makes a lively addition to salads,
soups, and sautéed vegetables.
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Arundel Footslogger is a pale, straw-coloured beer
from the
Arundel
Brewery.
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Ash Vine is an English beer brewing company of
Somerset.
They were established in 1987.
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Ashmore Farmhouse is a handmade British
cheese
made from unpasteurised
friesian
cows
milk to a
cheddar
type recipe at
Ashmore
farm in
Dorset.
The recipe was invented in 1985 by Patricia and David Doble. The cheese
is produced in 10lb wheels, 4lb truckles and 1.5lb truckles.
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Asiago Cheese - This semi-firm cheese has a rich, nutty flavor. Made
from whole or part-skim cow's milk. Young Asiago cheese is used as a
table cheese. After it has aged for over a year, it is suitable for
grating.
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Asparagus - This vegetable is a member of the lily family. Normally
green with purple-tinged tips. Europeans prefer white asparagus which is
grown underground to prevent greening. Choose bright green or pale ivory
stalks with tight tips.
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Asparagus Bean - A pencil-thin legume from the black-eye pea family
that looks like a very long green bean. These beans can grow a yard
long, but are usually picked at 18" or less. These beans are slightly
less sweet and crispy as the green bean.
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Aspartame - A sugar substitute that is said to be 180 times sweeter
than sugar. Aspartame, which is synthesized from tow amino acids, breaks
down and loses its sweetness when it is heated.
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Aspartame (Equal, NutraSweet), is an artifical
sweetner made up primarily of two amino acids. Some people have reported
adverse behavioral effects (dizziness, hallucinations, headache) after
drinking diet
soda, but
such reports have not been confirmed in controlled studies.
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Aspic
- A savory jelly made of clarified meat, fish, or vegetable stock
and gelatin. Most aspic is clear, but tomato aspic (made from tomato
juice and gelatin) is opaque. Clear aspics form the base for molded
dishes or as a glaze for cold dishes.
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Aspic: (English) Clear meat, poultry, or fish
jelly.
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Au Gratin - A French phrase that refers to food
that is topped with grated cheese or breadcrumbs mixed with bits of
butter. This food is then broiled until brown and crisp.
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Au Jus - The French phrase that refers to meat
served in its own natural juices.
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au Lait: (French) With milk.
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au Naturel: (French) Food that are plainly cooked.
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Avocado - A rich fruit known for its lush, buttery texture and mild,
nutty flavor. Comes from the Nahuatl word for "testicle," perhaps for
its shape. 80% of the U.S. crop comes from California. Avocados are the
chief ingredient in "guacamole."
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Awa - An
important food fish of the Indo-Pacific region that offers a tender,
white flesh. Hawaiians use Awa for making fish cakes and sashimi. Also
called "Milkfish."
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