GreatGrub - definition

Meyer Lemon

anon — Fri, 12 Feb 2010 19:31:00 +0000

Meyer lemons are a sweet cross-breed of lemon and Mandarin orange. They are extremely fragrant. Native to China they were brought to the United States in 1908 by the agricultural explorer Frank …

Sacristains

anon — Thu, 28 Jun 2007 22:03:26 +0000

Sacristains are a small biscuit made from a stick of twisted puff pastry. These biscuit ares traditionally served with an assortment of biscuits with tea. Often they are sprinkled slivered almonds.

Spatchcocked

anon — Sun, 10 Jun 2007 13:16:44 +0000

Spatchcocked : A method of preparing small fowl which involves removing the backbone so that the bird may be spread open and flattened for cooking. As a verb, to prepare a small fowl as in 1, above. …

Kleftiko

anon — Mon, 23 Apr 2007 06:15:57 +0000

Kleftiko is a typical dish for every single celebration. It is a piece of lamb or goat wrapped in foil and baked in special ovens, that in any case must be closed airtight, until the Kleftiko will be …

Sangrita

anon — Wed, 18 Apr 2007 20:58:34 +0000

Sangrita or “little bloody thing” (not to be confused with Sangria) is a traditional Mexican chaser to tequila. This fiery combination of citrus and chili sauce is the traditional rooted …

Saltine crackers

anon — Mon, 09 Apr 2007 23:28:48 +0000

Saltine crackers are generic term in the United States for soda crackers. The term was originally trademarked by Nabisco who lost the trademark status after the word became so common as to be …

Meringues

anon — Wed, 04 Apr 2007 20:57:38 +0000

There are basically three types of meringues: French: sugar is gradually sprinkled over egg whites as they are beaten. Italian: sugar is dissolved to a 120°C syrup and then slowly drizzled into …

Cruet

anon — Wed, 28 Mar 2007 21:51:23 +0000

A glass bottle or jar, often with a spout, for serving liquid condiments such as vinegar or oil.

Parve

anon — Wed, 28 Mar 2007 21:23:35 +0000

Also spelled “pareve” this means that food contains neither meat nor dairy products. Therefore a dish marked “parve” is suitable for Jewish people who keep kosher to eat with …

Ghee

anon — Wed, 21 Mar 2007 21:09:50 +0000

This is a form of clarified butter often found in Middle Eastern and Indian food. Originally made with buffalo milk, today it is often made with regular butter. Having a high smoke-point, it is great …