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Oat - A very nutritious cereal grass. Oats that have been
cleaned, toasted, and hulled become "oat
groats" which can be cooked and served.
Steaming and flattening the grain in
rollers produces "rolled oats." The hull
is called the "bran."
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Oat Bran - The outer casing of the oat grain. This part
of the grain is very high in soluble
fiber, which is believed to be effective
in helping to reduce cholesterol levels
in the blood.
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Oatcake
is a brittle unleavened
oatmeal
biscuit.
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Oatmeal
is a meal ground from
oats and used for making
porridge, oatcakes, etc.
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Oats are the
seed of the
oat
grass.
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O'Brien:
With diced pimiento and green pepper
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Ocean Perch - This important commercial fish is not a true
perch, but is rather a member of the
rockfish group. Also known as "sea
perch."
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Ocean Pout - A marine fish of the eelpout family found
mainly in the Pacific. The flesh is
sweet and white and contains very few
bones. Sometimes called a "muttonfish."
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Oceanic 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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Octopus - This cephalapod, related to the squid and the
cuttlefish, can reach 50 feet in length.
It features a highly flavorful meat that
tends to be a bit on the rubbery side.
Octopus is eaten raw, boiled, pickled,
sautéed, and fried.
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Oeuf: (French) Egg.
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Okara - The ground-up byproduct that results from the
production of tofu.
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Okra - A tall plant from the mallow family that produces an
edible pod containing a gooey,
mucilaginous flesh with seeds. Often
called "gumbo" because is used in
gumbos, soups and stews. Okra serves to
thicken the liquid in which it is
cooked.
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Old Buzzard
is an almost black winter beer. It has a
smooth, rich flavour and is produced by
the
Cotleigh brewery,
Somerset.
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Old Ebenezer
is a dark, tawny-coloured, rich
ale from the
Butterknowle brewery in
Bishop
Auckland, County
Durham.
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Old Expensive
is a strong, fruity winter
barley
wine brewed by
Burton Bridge in
Burton-on-Trent.
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Old Growler
is a complex
porter with a sweet fruit and
malt
taste and chocolatey
character, which comes from the
Nethergate brewery,
Suffolk.
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Old Hooky
is a strong, reddish-brown beer with a
honey,
orange and
malt flavour. This cask brew
is produced by the Hook
Norton brewery in
Oxfordshire.
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Old Knucker
is an additive-free rich, dark old
ale from the
Arundel brewery,
Sussex.
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Old Masters
is a dry, tawny
bitter brewed by Morland's of
Abingdon.
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Old Mill mild
is a dark-red, malty mild from the Old
Mill brewery, Snaith,
Yorkshire.
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Old Nick
is a bottled
barley
wine with a dark
reddish-brown hue and a pungent, but
mellow, fruity flavour from Young's.
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Old original
is a premium
bitter with a strong, rich,
malty character from Everard.
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Old Peculier
is Theakston's famous, rich, dark old
ale with a roast-malt
flavour. It comes from Masham, North
Yorkshire.
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Old Smokey
is a warming, malty dark
ale with a slightly
bitter,
liquorice
taste, brewed by Bunces
brewery,
Wiltshire.
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Old speckled hen
is a deep-gold, premium pale
ale with a good
malt,
hop balance from Morland's of
Abingdon,
Oxfordshire. It is named not
after a farmyard
fowl, but an old
MG car made in the town which
was speckled black and gold.
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Old spot prize ale
is a reddish, fruity cask
ale from the Uley brewery in
Gloucestershire. The spent
grains from brewing go to a local
pig herd, and the ales have
retained the porky connection. Others
include
Hogshead, Pig's
Ear and
Severn
Boar.
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Old Stockport bitter
is a malty, fruity cask
bitter from the Robinson's
brewery,
Stockport.
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Old Thumper
is a pale-coloured, strong
ale with a rounded
grain and
hops flavour, from
Ringwood,
Hampshire.
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Old Tom Robinson's
is a rich, fruity
barley
wine from
Stockport,
Cheshire. It was originally
named after the brewery
cat it, and was first brewed
in 1899.
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Olde Merryford ale
is a light-brown, full-bodied, sweet
bitter with a good
malt and
hop balance, from the Wickwar
brewery in
Gloucestershire.
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Olde Stoker
is a dark-brown, smooth winter
bitter from the
Branscombe
Vale brewery,
Devon.
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Olio is a Spanish or
Portugese highly spiced stew of various
meats and vegetables.
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Olive Oil - A monounsaturated fat pressed from
tree-ripened olives. Olive oils are
graded according to their acidity.
"Extra virgin" is about 1% acid and is
considered the finest. The other grades
are "superfine," "fine," and "pure" or
"virgin."
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Omelet:
Seasoned eggs that are beaten and fried.
The eggs will puff up at which time,
they are rolled or folded over.
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Omelette
is a dish of eggs beaten until frothy
and cooked until set in a frying
pan. Often other ingredients,
such as mushrooms or
cheese are added.
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Onion - This underground bulb is related to leeks,
garlic, and chives and is prized for its
distinct, pungent flavor and aroma.
There are two types: green ("scallions")
and dry onions. The white-skinned onion
has the mildest flavor of the onions.
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Onion Salt - A mixture of onion powder and salt.
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Onion, Cocktail - Tiny pearl onions that are mild-flavored and
about the size of a marble. Used as a
garnish in certain cocktails.
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Ono - The Hawaiian name for "Wahoo," a marine fish whose flesh
compares favorably with Albacore. It
provides a moderate to high-fat flesh
that is white and slightly sweet. In
Hawaii, "Ono" means "sweet."
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Oolong is a kind of dark
tea, grown in
China, that is partly
fermented before being dried.
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Ophir wine
is a red Australian
wine of the Pummard
Burgundy type.
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Opossum - A cat-sized marsupial with a prehensile tail
native to the Southern and Midwestern
U.S. Opossum, which has a flavor
resembling young pig, can be prepared in
the same manner suitable for a roast
suckling pig.
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Orange - Citrus fruit from the orange tree. There are
three major types of oranges: Sweet
(Valencia, Mediterranean, and Navel),
Loose-skinned (Mandarin, King), and
Bitter (Seville, Bergamot). Bitter
oranges are used in marmalades.
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Orange Roughy - A New Zealand area fish with lean, white flesh
that is firm and mild. Also called
"Slimeheads" (by fishermen--not by fish
vendors). This popular fish can be
poached, baked, broiled, or fried.
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Oregano - A popular culinary herb of the mint family
with a flavor similar to that of sweet
marjoram or thyme. Also called "wild
marjoram." Oregano is not quite as sweet
and has a stronger flavor that marjoram.
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Organic Food -
Technically, anything that contains at
least 1 atom of carbon. In common usage,
"organic" refers to foods cultivated and
processed without fertilizers,
insecticides, artificial coloring,
artificial flavorings, or additives.
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Oriental Radish - This radish has a sweet flavor and a crisp,
juicy white flesh. Used raw, in salads,
in stir-fries, and as a garnish. Also
called "daikon," meaning "big root" in
Japanese.
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Original Porter
is a ruby-brown
porter with a roast-malt and
liquorice flavour from the
liquorice used in the recipe, produced
by the
Shepherd Neame brewery,
Kent.
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Originally
a pickle was a spicy sauce served with
meat. More recently the term describes a
salty or
acid liquid in which foods
are preserved (onions,
cabbage etc).
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Ouzo is a Greek
liqueur flavoured with
aniseed and herbs.
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Owd Rodger
is a rich, strong, creamy winter
ale from Marston's brewery,
Burton-on-Trent.
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Oyster - A bivalve mollusk with a rough gray shell. The
flesh varies from creamy beige to pale
gray; the flavor from salty to bland;
the texture from tender to firm. The
Atlantic or Eastern oysters are
considered superior to Pacific
varieties.
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Oyster Plant - Also known as "salsify," this biennial herb is
cultivated for its root which is used as
a vegetable. Its taste hints of a
delicately flavored oyster. Can be found
in the U.S. in Spanish, Italian, and
Greek markets.
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Oyster Stout
is a creamy, bottle-conditioned stout by
Marston's, Burton-on-
Trent.
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