P
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Paella -
Named after the two-handled pan that it
is prepared in, Paella is a combination
of saffron-flavored rice, a variety of
meats, garlic, onions, peas, artichoke
hearts and tomatoes.
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Pak Choi - This variety of cabbage has crinkly, thick
veined leaves which are thin, crisp, and
delicately mild. Choose firm, tightly
packed heads with crisp, green-tipped
leaves. Also called "Chinese cabbage."
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Pale Ale
is a style of English bottled beer,
usually stronger than
light ale and often based
upon the brewery' s best
bitter.
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Palm Hearts:
Hearts of young palm trees.
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Palm Kernel Oil - This oil comes from the nut or kernel of the
fruit of the African palm tree. Like
palm oil, it too is very high in
saturated fat. It is used in the making
of margarine. Often listed in the
ingredients as "palm oil."
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Palm Oil - The reddish-orange oil derived from the pulp
of the fruit of the African palm tree.
Contains a very high percentage of
saturated fat.
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Pan Broiling:
To cook in an uncovered skillet where
the fat is poured off during cooking.
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Papaya - The fruit of the papaya tree, which grows from
seed to a 20-foot fruit-bearing tree in
under 18 months. The fruit is juicy,
smooth, and has a sweet-tart flavor.
"Papain," a digestive enzyme used in
meat tenderizers, comes from papayas.
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Papillote:
(French) Cooked in foil or parchment
paper to seal in flavor, then served and
cut open at table.
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Paprika - A seasoning powder made by grinding dried red
or bell pepper pods. The flavor ranges
from mild to hot, the color from
orange-red to bright red. U.S.
supermarkets carry the mild paprikas;
try ethnic shops for stronger varieties.
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Paprika:
Used as a seasoning or coloring agent,
this is the ground dried fruit of
various ripe pepper plants.
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Paranut - This is the seed of a giant tree that grows in
the Amazon jungle. The kernel of this
nut is white, rich, and high in fat.
Also known as "Brazil nut."
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Parboiling:
To cook partially by boiling for a short
period of time.
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Parfait -
An American parfait consists of ice
cream layered with flavored syrups and
whipped cream, then topped with chopped
nuts and a maraschino cherry. A French
parfait is a frozen custard with egg
yolks, sugar, whipped cream and
flavorings.
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Parmesan Cheese - A dry cow's milk cheese. The world's finest
quality parmesan is
"Parmigiano-Reggiano." After it is aged
3 years, it is called "Stravechhio." At
4 years, they're called "Stavecchions."
U.S. parmesans are aged about 14 months.
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Parmigiana -
This term refers to foods that have been
cooked with Parmesan cheese.
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Parrot Fish - Any of various chiefly tropical marine fish,
especially those of the family Scaridae.
These fish are called parrot fish
because of the brilliant coloring and
the shape of their jaws. "Also called
"Pollyfish."
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Parsley - A highly peppery herb related to anise, dill,
celery, and carrots. Used to flavor
soups, meats, fish, cream and cheese
sauces, eggs, breads, butter, marinades,
and salads. There are more than 30
varieties of this herb.
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Parsley Root - 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.
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Parsnip - The edible creamy-white root of the parsnip
plant. Used as a vegetable and prepared
using just about any cooking method. The
sweet flavor of the parsnip develops
only after the first frost, when the
cold converts its starch into sugar.
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Part One
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Passion Fruit - A tropical fruit native to Brazil, but now
grown in the U.S, New Zealand, and
Australia. The flavor is sweet, yet
tart, and has a perfumy tropical
fragrance. Used as a table fruit, as
well as for sherbets, candies, and
beverages.
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Pasta - A staple made from flour, salt, water and
often eggs. Countless varieties are
served covered with sauces, cheese,
butter, olive oils, soups, or used to
enclose stuffings.
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Pasteles
are Puerto Rican steamed meat patties,
very popular in
Puerto Rico during the
christmas season.
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Pasteurisation
is a preservative heat treatment applied
to foods, notably
milk.
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Pasteurize -
To kill bacteria by heating milk (or
other liquids) to a moderately high
temperature for a brief period. Milk is
a beverage that benefits from this
process. Pasteurization was discovered
by the French scientist, Louis Pasteur.
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Pastrami - A highly seasoned preserved meat made from
beef dry-cured with salt or saltpeter.
The seasonings include garlic, ground
pepper, cinnamon, red peppers, cloves,
allspice and coriander seeds. Commonly
served as a sandwich on rye bread.
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Pâté - A well-seasoned
French preparation using a meat or fish
paste filling. Sometimes a fruit or
vegetable mixture is used. Can be smooth
or coarsely textured. Pâtés may be
served hot or cold, usually as a first
course or appetizer.
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Pâté - A well-seasoned French preparation using a meat or fish
paste filling. Sometimes a fruit or
vegetable mixture is used. Can be smooth
or coarsely textured. Pâtés may be
served hot or cold, usually as a first
course or appetizer.
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Pea - Peas are popular members of the legume family. There are
many varieties of peas, some of which
were cultivated by the Greeks and Romans
long before Christian times. Peas are a
fair source of protein, iron, and
vitamin A.
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Peach - This fruit is third in importance in the U.S.
(behind apples and second-place
oranges). There are two general
classifications: Freestone, in which the
pit falls freely away from the flesh,
and Clingstone, in which it does not.
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Peanut - This "nut" is not a nut but a high-fat,
high-protein legume seed. The most
popular types are Spanish (small and
round) and Virginia (large and oval).
About half the U.S. peanut crop is used
to make peanut butter. Also called
"goobers."
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Peanut Oil - A clear oil derived from peanuts. It has a
high smoke point which makes it useful
for frying. The fat in peanut oil is
approximately 50% monounsaturated and
30% polyunsaturated.
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Pear - A fruit from to the rose family which includes apples,
plums, cherries, apricots, and
strawberries. There are over 5,000
varieties of pears. It improves in
texture and flavor after it is picked.
France is the leading pear-growing
country.
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Pecan - A native American nut related to the "hickory
nut." It has the highest fat content of
any nut. They are eaten out-of-hand and
used in baked goods, as garnishes, and
in batters, pies, frostings, candies,
ice cream, and sauces.
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Peche: (French) Peach.
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Pectin - A thickening agent used in the preparation of
jams, jellies and preserves. Pectin is
found in a variety of ripe fruits and
vegetables.
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Pedigree
is a classic, coppery coloured pale
ale with a dry
hop and
malt
taste and woody, spicy
overtones, from Marston's of
Burton-on-Trent. It is brewed using the
traditional
Burton Union system.
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Pemmican
is a preparation of lean meat,
pulverized and mixed with boiling fat
and then allowed to dry in the form of
cakes. It was invented by North American
Indians and adopted by British
Arctic expeditions around the
late 19th and early 20th centuries, on
account of it keeping for a long time
unless moisture gets in.
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Pendle witches brew
is a tasty, full-bodied
ale which comes from the
Moorhouse brewery in Bumley,
Lancashire.
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Penne - A large, straight, tube-shaped macaroni noodle
that is cut on the diagonal.
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Penn's bitter
is a reddish, sweet
bitter from the
Hoskins brewery in
Leicester.
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Pepitas - Edible pumpkin seeds that have had their white
hull removed. There are green, and have
a delicate nutty flavor. These seeds are
often roasted and salted. Pepitas are
popular in Mexican cookery.
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Pepper Steak - A beefsteak sprinkled with black pepper,
sautéed in butter and served with a
sauce made from the drippings, stock,
wine, and cream. Also refers to a
Chinese stir-fry of steak strips, green
peppers, and onion cooked in soy sauce.
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Pepperoni - A highly spiced dry sausage made of pork and
beef. Seasoned with salt, black pepper,
cayenne, and garlic. Often thin sliced
and served as an appetizer or as a
topping for pizzas.
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Pepperpot
is an ancient Amerindian meat stew -
flavoured with cassareep - which
originated in
Guyana and has spread
throughout the
Caribbean.
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Perch - Any of a number of spiny-finned freshwater
fish found in North America and Europe.
The best known U.S. perch is the "yellow
perch." Perch have a mild, firm, low-fat
flesh. The saltwater white perch and
ocean perch are not true perches.
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Percolator
is a device for making
coffee by allowing water to
filter repeatedly through ground coffee.
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Perry
(or
pear
wine) is a fermented liquid
derived from pears, or pears and
crab-apples. Good quality perry has long
been used for the adulteration of
cheap-champagne, and is sold as
aimitation
champagne.
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Persian Walnut - Also called "English walnut," this nut is
widely available and features a plump,
crispy meat.
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PERSIMMON
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Persimmon - A warm-weather fruit of which there are two
important varieties: "Hachiya" (Japanese
persimmon) and the "Fuyu" which is
milder. The Fuyu is smaller. Both should
be completely ripe before eaten. Used in
baked goods and desserts.
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Persimmon
is a yellow-orange plum-like
astringent fruit. It becomes
sweet when softened by frost.
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Pesto Sauce - An uncooked sauce of basil, garlic, pine nuts,
olive oil, and parmesan or pecorino
cheese. Often served with pasta.
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Peter's Porter
is a seasonal
porter brewed in autumn and
winter by the Arkell's
Kingsdown brewery,
Swindon.
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Petit: (French) Small.
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Pe-Tsai - This form of Chinese cabbage features an
oval-shaped heart with very tightly
closed leaves. It can be prepared in any
manner appropriate for other green
cabbages. Also used raw in salads and
marinated in a manner similar to red
cabbage.
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Pheasant - A medium-sized game bird related to the
partridge and the quail. The female's
flesh is plumper, juicier, and more
tender. Farm-raised birds have a
somewhat milder flavor than wild
varieties.
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Phoenix best bitter
is a light-tawny, hoppy cask
bitter from the
Phoenix brewery, near
Manchester.
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Phyllo - This word is Greek for "leaf." It refers to
the tissue-thin layers of pastry dough
used in Greek and Near Eastern
preparations such as Baklava and
Spanakopita.
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Picadillo
is a Cuban
beef hash flavoured with
chile, olives and capers.
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Picante Sauce - A hot and spicy sauce, most often
tomato-based. "Picante" means "pepper
hot."
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Picatta -
A classic Italian dish that consists of
veal or chicken that has been seasoned
and floured, sautéed, and served with a
sauce made from the pan drippings, lemon
juice, and parsley.
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Piccalilli Pepper - A highly seasoned pickled vegetable relish.
The vegetables can include cucumber,
cauliflower, beans, onions, sweet
peppers, etc.
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Pickerel - A small (between two and three pound) variety
of the freshwater pike. Pickerel are
know for their lean, firm flesh.
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Pickle - A food that has been preserved in vinegar or a
seasoned brine. Commonly pickled foods
include cucumbers, pearl onions,
cauliflower, baby corn, pig's feet,
watermelon rind, and herring. Flavors
include dill, sweet, and sour varieties.
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Pickling Spice - A blend of seasonings used to flavor pickles,
including varying combinations of
allspice, bay leaves, cardamon,
cinnamon, cloves, coriander, ginger,
mustard seeds, and peppercorns.
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Pico de Gallo - A topping made from fresh tomatoes, onions,
and hot peppers.
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Pierogi -
A Polish specialty consisting of
half-moon-shaped noodle dumplings filled
with a mixture, often of pork, onions,
cottage cheese, and seasonings. Served
as a first course or side dish.
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Pigeon - A widely distributed bird that is normally
eaten only when young. Squabs are young
pigeons that have never flown are
therefore very tender. Squabs are
normally under a pound and about 4 weeks
old. May be prepared like chicken.
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Pigeon Pea - A tiny grayish-yellow legume that can be eaten
raw but is more often dried and split.
Popular in the southern states, pigeon
peas are prepared in a manner similar to
other dried beans.
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Pig's Feet - The feet and ankles of a pig. Available fresh,
pickled, and smoked. Fresh and smoked
pig's feet are used in sauces, soups,
and stews. Pig's feet are called
"trotters" in England.
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Pike - A family of fish that includes the pike, pickerel, and the
muskellunge. These freshwater fish have
long bodies, pointed heads, vicious
teeth, and provide a lean, firm, bony
flesh. Used in French "quenelles" and
the Jewish "gefilte fish."
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Pilaf -
A dish that starts with browned rice or
bulgur and adds cooked vegetables, meat,
seafood, or poultry. It originated in
the Near East and is called know as
"Pilau."
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Pilau is a Turkish dish of
rice with meat or
fish and spices, boiled or
stewed together.
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Pili Nut - A nut from a tree native to the Philippines
and other Pacific Islands. This light
brown, triangular nut has a smooth, hard
shell. Normally roasted before being
eaten and is added to rice dishes and
used to make confections.
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Pilsner
is a style of golden, hoppy aromatic
lager which originated in the Czech town
of Plzen (Pilsen)
in 1842.
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Pimm's is a proprietary
drink based upon a fruit
cup invented in the 1820's by
James Pimm. It is based upon
London
gin flavoured with various
secret ingredients including
orange.
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Pina Colada -
A tropically flavored alcoholic beverage
made with coconut cream, pineapple
juice, and rum. The coconut-pineapple
flavor has also become popular in
desserts and candies.
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Pine Nut - An high-fat nut from inside the pine cones of
several pine trees. These nuts are
expensive because it is labor-intensive
to heat the pine cones and facilitate
the manual removal of the nut. These
nuts have a pungent pine flavor.
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Pineapple - An exceedingly juicy fruit with a distinctive
tangy sweet taste. Pineapples must be
picked when ripe because they won't
ripen off the plant. The English named
this fruit for its resemblance to a pine
cone.
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Pink Bean - A reddish-brown dried bean used to make
refried beans and chili con carne. This
bean, which is popular in the western
U.S., can be used as a substitute for
"pinto beans" in just about any dish.
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Pink Salmon - A lower fat variety of salmon. Also called the
"humpback salmon."
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Pinocchio - An high-fat nut from inside the pine cones of
certain pine trees. These nuts are
expensive because it is labor-intensive
to heat the pine cones and remove of the
nut. These nuts have a pungent pine
flavor. Also called "pignolia."
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Pinot noir
is a type of
grape used to produce the
famous French Red
Burgundy appellations of the
Cotes de Beaune, Cotes de
Nuit and
Cote d'or wines.
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Pinto Bean - A pale pink bean with streaks of
reddish-brown. Also called "red Mexican
beans," these beans are interchangeable
with the pink bean and are used just as
often in popular dishes such as refried
beans and chili con carne.
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Pish-pash
is an Indian soup or stew made with
rice and small pieces of
meat.
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Pistachio Nut - The edible seed of a certain small evergreen
tree. Naturally tan-colored, these nuts
are often dyed red to make them stand
out in a dish of mixed nuts. Available
raw or roasted, salted or unsalted.
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Pitanga - The yellow to deep red, cherry-like fruit of a
Brazilian tree of the myrtle family.
These fruit, which are now grown in the
U.S., are slightly acid and are eaten
out-of-hand and used in jams and
jellies. Also called "Surinam cherry."
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Plantain - The fruit of a large tree-like tropical herb.
Plantains belong to the banana family,
but are larger, starchier, and not as
sweet. It has a squash-like flavor and
is used much like a potato. Also called
the "cooking banana."
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Plug & Play
is a strong dark
ale brewed by the
Ash Vine company of
Frome,
Somerset.
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Plum - There are hundreds of varieties of this edible fruit.
Colors include blue, green, purple, red,
and yellow. The flesh is thick and juicy
and the flavor ranges from sweet to
tart. Plums are eaten out-of-hand and
used in sauces and desserts.
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Poach -
To cook food gently in a liquid at or
just below its boiling point. Meats are
normally poached in stock, eggs in
lightly salted water, fruit in light
sugar syrup.
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Poha - Also known as "cape gooseberry," this fruit has a
bitter-sweet, juicy flesh. This fruit is
eaten out-of-hand and used with meats,
pies, jams, and savory foods.
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Pokeberry Shoots - Shoots from the pokeweed shrub, a native of
North America. The root is poisonous.
The young leafy shoots are picked and
cooked the same way as asparagus, except
that it is boiled twice (each time in
fresh water).
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Polenta - A staple from northern Italy, where it is used
like a bread. Polenta is a cornmeal mush
that can be served hot or cooled until
firm then cut into squares that are
fried. "Parmesan" or "gorgonzola" cheese
is sometimes added for flavor.
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Polish Sausage - Also called "kielbasa," this is a highly
seasoned smoked sausage of Polish origin
made from pork and (sometimes) beef. It
is flavored with garlic an other spices.
It can be served cold or hot.
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Pollack - This low to moderate fat fish has firm, white,
flesh with a delicate, somewhat sweet
flavor. Pollack is often used to make
imitation crab meat. Also known as
"Coalfish" or "Saithe," this saltwater
fish is a member of the cod family.
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Pollyfish - Any of various chiefly tropical marine fish,
especially those of the family Scaridae.
These fish are called parrot fish
because of the brilliant coloring and
the shape of their jaws. "Also called
"parrot fish."
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Pomegranate - The pomegranate is an orange-sized fruit with
a hard leathery skin. Inside are
hundreds of edible seeds with a sweet
pleasantly acidic taste. Pomegranates
are eaten out-of-hand, used in salads,
and sprinkled over desserts.
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Pomelo - Also called "shaddock" and "pumello," this
large citrus fruit is very similar to
large grapefruits, but can weight up to
25 pounds. May be prepared and served
any way that grapefruits are prepared
and served.
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Pomfret - This small, high-fat fish has a tender texture
and a rich, sweet flavor. Found off the
coast of the Atlantic and the Gulf of
Mexico, this fish is also called the
"butterfish."
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Pompano - This saltwater fish is a succulent,
fine-textured fish with a mild delicate
flavor. This expensive, moderately fat
fish is considered by many experts as
America's finest fish.
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Popcorn - A variety of corn with small, hard kernels and
a large endosperm. When heated, these
kernels explode from internal pressure
to produce an inside-out white popped
corn. Can be eaten as a breakfast food
or flavored and served as a snack.
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Poppy Seed - These small, dried seeds of the poppy plant
have a crunchy, nutty flavor that find
use in baked goods, salad dressings, and
a multitude of cooked dishes. 900,000
poppy seeds weight about a pound.
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Porgy - Also know as "Scup" or "Porgie." These
saltwater fish are generally lean, and
coarse-grained. Porgy is often grilled,
poached, and pan-fried.
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Pork - The flesh of domestic swine. Today's pork is leaner (1/3
fewer calories) and higher in protein
than a decade ago. And with improved
feeding techniques, trichinosis has
become extremely rare. Most pork is
slaughtered at 6 to 9 months.
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Pork Chitterlings - The small intestines of freshly slaughtered
pigs. They are cleaned and simmered
until tender. Chitterlings are served
with sauce, added to soups, battered and
fried, and used as sausage casings.
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Pork Lard - Rendered and clarified pork fat. The best lard
is "leaf lard" which comes from the fat
around the pig's kidneys. Unprocessed
lard has a very strong flavor and a soft
texture. Processed lard is firmer and
milder.
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Port -
A fortified Portuguese wine with an
alcoholic strength of more than 16.5%.
Brandy is added to the wine part way
through the fermentation process. Port
is most often served as an after-meal
drink.
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Port du Salut Cheese - A semi-soft cow's milk cheese that was
first made by 19th century Trappist
monks at the monastery of Port-du-Salut
in France. It has a mild, savory flavor
and a smooth texture that goes well with
fruit.
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Porter (Stout) is a dark
type of beer which originated in
London in 1722.
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Posset is a drink of hot
milk curdled with
ale,
wine or other spirits and
perhaps sweetened and spiced. Possets
have been popular, especially
medicinally or as a delicacy for many
years.
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Pot Cheese - A soft, fresh cheese made by draining cottage
cheese longer to produce a cheese that
is drier. When drained longer still,
"farmer cheese" is formed.
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Potash Water
is an aerated water produced by mixing
bicarbonate of potash with carbonic acid
water in the proportion of 20 grains to
each bottle of the water, or about half
an
ounce to the
gallon. Bisulphate of
potash was sometimes used to
produce an effervescing drink as it was
cheaper than
tartaric acid.
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Potato - The edible tuber of a plant from the
nightshade family. "Russet" or "Idaho"
potatoes have a long, rounded shape and
many eyes. The less starchy medium-sized
"round whites" and "round reds" are also
called "boiling potatoes."
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Potato Flour - This very fine gluten-free flour is made from
cooked, dried, and ground potatoes. Also
called "potato starch." Used as a
thickening agent and in some baked
goods. Corn flour and starch has
replaced potato flour for the most part.
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Potato Starch - This very fine gluten-free flour is made from
cooked, dried, and ground potatoes. Also
called "potato flour." Used as a
thickening agent and in some baked
goods. Corn flour and corn starch have
pretty much taken its place today.
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Potted Meat -
A meat that has been cooked and ground
to a fine paste, lightly seasoned, and
packed.
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Pressure cooker
(or digester as it was formerly known)
was invented in the 17th century prior
to 1681 by Denys Papin. It cooks
vegetables and other foods quicker than
an ordinary
pan on account of the
temperature of the boiling
water inside being higher than the usual
100 degrees due to the
pressure it is under.
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Prickly Pear - The fruit from several varieties of cactus. It
is gaining popularity in the U.S. Sweet
and somewhat bland, prickly pear are
served whole and used in candies and
preserves.
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Pride of Romsey
is a strong bottle conditioned English
beer with a powerful
aroma of
hops.
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Primavera -
Italian word for "spring style."
Culinarily, it refers to the use of
fresh vegetables as a garnish to various
dishes--often pasta. The vegetables are
most often raw or blanched.
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Process Cheese (pasteurized process) -
A product made from one or more natural
cheeses that have been ground, heated,
and blended with an emulsifier and water
until smooth. Pasteurization prevents
further ripening and improves shelf
life.
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Process Cheese Food (pasteurized process) -
This product is made like process cheese
except that in contains less cheese and
has added dairy products such as milk,
nonfat dry milk, cream, or whey solids.
By law, 51% of the product must be
cheese.
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Process Cheese Spread (pasteurized process) -
This product is "process cheese food"
with an added edible stabilizer. The fat
content is lower; the moisture is
higher. Fruits, vegetables, or meats are
sometimes added. It is spreadable at 70
F°.
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Progress
is a malty
ale from the
Pilgrim brewery,
Reigate,
Surrey.
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Prosciutto - An unsmoked, seasoned, salt-cured, and
air-dried ham. The meat is pressed to
produce a firm texture, then sliced very
thin. "Parma ham" is the true
prosciutto. "Prosciutto cotto" is cooked
ham, "Prosciutto crudo" is raw.
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Provolone Cheese - An Italian cow's milk cheese with a firm
texture and a mild, somewhat smoky
flavor. Most provolone is aged 2 to 3
months, but some is aged for a year or
more. Aged provolone is often grated.
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Prune - A dried plum. Traced back to Roman times, the
prune is popular for its ability to
store well. Commercial dehydration has
replaced sun-drying as the method of
producing plums.
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Psyllium - A plant, also known as "fleawort," that is
valued for its high fiber content. The
powdered seeds of this plant are often
used as a laxative.
-
Puchero
is a
Latin American stew of
beef,
sausage,
bacon and various vegetables.
-
Puerto Rican Cherry - 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 "acerola" and
"Barbados cherry."
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Puff Pastry -
A delicate French pastry with hundreds
of layers of dough and butter. The
French call it "pâte feuilletée." When
baked, the butter creates steam which
creates the "puff." Used to create
croissants, Napoleons, and allumettes.
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Pulque
or octli is a drink made in
Mexico and
Central America from the
juices of various species of
agave.
-
Pulse is a popular name for
the edible seeds of
leguminous blants, such as
peas and beans.
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Pumpernickel
is a German wholemeal
rye
bread. It is dark brown and
often sweetened and spiced.
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Pumpkin - A large orange gourd related to the muskmelon
and the squash. Pumpkins are popular in
pies, but can be prepared like any
winter squash. The seeds, which are
known as "pepitas," are often husked and
roasted to produce a nutty snack food.
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Pumpkin Seeds - The edible seeds of the pumpkin. These seeds
are hulled to reveal a green seed with a
delicate nutty flavor. These seeds are
often roasted and salted. Also called
"pepitas," these seeds are popular in
Mexican cookery.
-
Pure Gold
is a golden coloured strong real
ale from the Itchen Brewery
in
Hampshire, made with Czech
hops for flavour and American
speciality hops to give
aroma.
-
Puree is a type of soup
made from meat,
fish, game or vegetables
which have been rubbed through a sieve
and flavourings, liquid fat and a
thickening agent have been added.
-
Purl
is a hot beer
flavoured with
gin,
sugar and
ginger. It was originally
beer or
ale mixed with gin,
wormwood, or other
bitter herbs, but the recipe
changed towards the end of the 19th
century. It was popular in
England around the end of the
19th century and the start of the 20th
century.
-
Purslane - A garden herb with a reddish green stem, thick
leaves, yellow flowers, and a mild
acidic fatty flavor. Purslane is used in
salads, used as a potherb in soups and
gumbos, and can also be eaten raw. Also
called "pussley."
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