Port Salut – a flat, round, mild French cheese named for a monastery in France.

Lemon Verbena – a shrub with long, slender leaves that smell like lemon and made into flavouring.

Claret – first described the colour of a light red wine but now describes dry red wine in general or the reds from Bordeaux.

Bay Scallop – a small (1/2 inch) seafood. Grow in Atlantic coast shallow water, tender and yummy.

Zest – a thin piece of the coloured part of citrus peel used for flavouring.

Quail – Quail is a collective name for several genera of mid-sized birds.

Fricassee – a dish of meat sliced and fried or stewed in a gravy made with its drippings and usually wine. The verb refers to preparing meat by this method.

Garfield

Things on the internet more interesting than anything you are doing right now.

A chef is fighting back against customers who are thoughtless or rude to staff.

This video is apparently a little slice of memory lane for my Winnipeg friends:

 

Wait. Nacho’s aren’t Mexican?? Hmmmm… and other meal origin misconceptions.

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