E
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E.P.: Edible Portion.
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E102 is the
EEC food labeling code for
tartrazine.
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E104 is the
EEC food labeling code for
quinoline yellow.
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E110 is the
EEC food labeling code for
sunset yellow.
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E120 is the
EEC food labeling code for
cochineal colouring matter.
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E122 is the
EEC food labeling code for
the colouring agent carmoisine.
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E123 is the
EEC food labeling code for
the colouring agent amaranth.
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E124 is the
EEC food labeling code for
the colouring agent ponceau 4R.
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E127 is the
EEC food labeling code for
the colouring agent erythrosine.
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E131 is the
EEC food labeling code for
the colouring agent patent blue V.
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E132 is the
EEC food labeling code for
the colouring agent
indigo
carmine.
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E142 is the
EEC food labeling code for
the colouring agent green S.
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E150 is the
EEC food labeling code for
sulphite ammonia caramel. Various forms
of the colourant are used, ranging from
the harmless E150(a) produced by heating
carbohydrates (usually
glucose) to the
toxic E150(c) ammonia caramel
produced by heating
carbohydrate with
ammonia.
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E160(b) is the
EEC food labeling code for
the colourant
annatto, also known as bixin
or norbixin. It is a vegetable
dye derived from the
seed coat of the tropical
tree Bixa orellana.
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E180 is the
EEC food labeling code for
the colouring agent pigment rubine
(lithol rubine BK).
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E200 is the
EEC food labeling code for
the food additive
sorbic acid.
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E202 is the
EEC food labeling code for
potassium sorbate.
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E210 is the
EEC food labeling code for
benzoic acid.
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E211 is the
EEC food labeling code for
sodium benzoate.
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E212 is the
EEC food labeling code for
potassium benzoate.
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E300 is the
EEC food labeling code for
ascorbic acid.
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E310 is the
EEC food labeling code for
the anti-oxidant propyl gallate.
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E311 is the
EEC food labeling code for
the anti-oxidant octyl gallate.
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E312 is the
EEC food labeling code for
the anti-oxidant dodecyl gallate.
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E320 is the
EEC food labeling code for
the anti-oxidant butylated hydroxynisole
(BHA).
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E321 is the
EEC food labeling code for
the anti-oxidant butylated
hydroxytoluene (BHT).
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E330 is the
EEC food labeling code for
citric acid.
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E500 is the
EEC food labeling code for
sodium carbonate.
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Eagle IPA
is a sweet, malty,
amber coloured cask beer from
the Charles
Wells brewery in
Bedford.
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Ecossaise:
(French) The way of the Scottish.
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Edam Cheese - This mellow, savory Holland cheese has a pale
yellow interior and a paraffin coating.
Made from part-skimmed cow's milk, it is
Holland's second most exported cheese
("Gouda" is number one).
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Eden bitter
is a smooth, sweet
bitter from the
Castle
Eden brewery in County
Durham.
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Edmund II Ironside
is a tasty, cask conditioned
bitter from the
Hampshire brewery in
Andover.
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Eel - A long snake-like fish with smooth scaleless skin and a
rich, sweet, and firm flesh. Eels, which
are considered a fatty fish, are very
popular in Europe and Japan.
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Egg - Most eggs come from hens, but duck, goose, and quail eggs
are also available. Eggs should be
refrigerated in the original container,
large end up. Because the yolk is high
in cholesterol, imitation eggs come from
egg whites and additives.
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Egg Yolk - This part of the egg contains all of the fat
in an egg. Yolks are a good source of
protein, iron, vitamin A, vitamin D,
choline, and phosphorus. The egg white
is a good source of protein and
riboflavin.
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Eggnog - A traditional Christmas beverage, eggnog is a
smooth, cold drink containing beaten raw
eggs, sugar, milk or cream, and
flavoring. Brandy, rum, or whiskey is
often added.
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Eisbock
is an extra-strength style of
bock beer. During brewing it
is frozen and some of the ice removed to
increase the potency. Eisbock was the
forerunner of modern ice-beers.
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Elderberry - The purple-black fruit of the elder tree. Used
to make jams, jellies, and the famous
homemade elderberry wine--a spicy brew
that can become as potent as its maker
desires.
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Elizabethan
is a golden, British
barley
wine originally brewed to
mark the Queen's coronation in 1953 by
Harveys brewery.
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Elk - A large member of the deer family. Elk meat is called
"venison." Antelope, caribou, elk, deer,
moose and reindeer meat is also
classified as venison, the most popular
large animal game meat in the U.S.
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Emince (French) Cut fine, or
sliced thin.
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Emu is a range of
Australian beers brewed by
Swan, that take their name
from a
Perth brewery taken over by
Swan in 1928. The range includes four
lagers, Emu
Pilsner, Emu Export, a
hoppier Emu
Bitter and the darker, more
malty Emu
Draft.
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Endive - This salad green is related to the chicory.
Belgian endives are grown in darkness
and never turn green. Curly endive has
curly leaves and a slightly biter taste.
Escarole is the mildest variety of
endive.
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English Walnut - Also called the "Persian walnut," this nut is
widely available and features a plump,
crispy meat.
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Entree is a complete dish
consisting of meat, poultry or
fish with vegetable and a
sauce. It is served before the 'roast'
course in a formal menu and may be
either hot or cold.
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Enville ale
is one of a range of
honey beers produced by the
Enville Farm brewery in
Staffordshire. The pale-gold
ale is primed with honey
after a rapid initial
fermentation and then
lagered. The brewery uses its own honey
and
barley.
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Escallope -
The French term for a very thin, usually
flattened slice of meat or fish.
Americans call this cut a "scallop."
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Escarole - Escarole is a variety of endive with broad,
slightly curved leaves. It has a milder
flavor than Belgian or curly endive.
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Espagnole:
A mother sauce. Basic brown sauce.
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Eulachon - A rich and oily mild-flavored variety of smelt
fish. The eulachon is also called the
"candlefish" because Indians sometimes
run a wick through their high-fat flesh
and use them for candles.
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European Turbot - A highly prized flatfish found in European
waters. This fish has a lean, firm white
flesh and a mild flavor. Turbot is also
the market name for several varieties of
flounder fished from Pacific waters.
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Exmoor
ale is a pale-brown, malty
bitter from the
Exmoor brewery in
Wiveliscombe,
Somerset
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Export Mongrel
is a bronze-coloured Australian
wheat beer, produced by the
Traditional Brewing Company, is a
variation on Yellow Mongrel,
using a light
crystal
malt as well as wheat and
barley malts.
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