Japanese gelatin made from dried seaweed. Sephardic dish similar to a cocido or stewĪ marinade made from vinegar, garlic, and seasoning used to preserve the flavor of raw meat.Ī mixture of vegetables or meats topped with sauce. Achar may be made from fruits and vegetablesĪ mixture of water and a small amount of vinegar or lemon juice, used to purify or prevent discoloration in meats and vegetables. Very spice relish from the cuisine of India and the Caribbean Islands. 75 percent and a distinctive flavorĪ processed neutral olive oil with a small amount virgin olive oil added for flavor. Quality cold pressed olive oil with an acidity level below. A small amount is being commercial raised.ĭeep-fried Bean Curd, or tofu, cooked in sweet Sake, Soy Sauce, and water. It has been over-harvested and is very expensive when available. called “Awabi” in Japanese cuisine and “Loco” in South American cuisine. It may be cooked by various methods and is best suited to very long or very short cooking times. Spicy and strong “Indian pickles” made from vegetables, mango, lime, and green chiliesĪ mollusk, related to a sea snail, similar in flavor to a clam. In the style of, (ex., a la Francaise =in the style of France)Ī list of food items each priced separatelyĬooked with white wine, onions, and tomatoesīroiled on a hot surface, especially fish, shellfish, and meatĭeep-fried in a light batter – especially calemares, hake or merluza
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