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  2. Head cheese - Wikipedia

    en.wikipedia.org/wiki/Head_cheese

    Head cheese, Elizabeth's restaurant, New Orleans. Head cheese (Dutch: hoofdkaas) or brawn is a meat jelly or terrine made of meat. [1] Somewhat similar to a jellied meatloaf, [1] it is made with flesh from the head of a calf or pig (less commonly a sheep or cow), typically set in aspic. It is usually eaten cold, at room temperature, or in a ...

  3. Pâté - Wikipedia

    en.wikipedia.org/wiki/Pâté

    Both the Dictionnaire de l'Académie française and the Oxford English Dictionary (OED) date the term back to the 12th century. The former gives the original meaning as a "culinary preparation consisting of minced meat or fish surrounded by dough and baked in the oven"; [1] the OED's definition is "a pie or pastry usually filled with finely minced meat, fish, vegetables, etc." [2] The French ...

  4. Pate - Wikipedia

    en.wikipedia.org/wiki/Pate

    Pate (instrument), a Samoan percussion instrument; Pate (surname), a surname; Pâté (film), a film by Agnieszka Wojtowicz-Vosloo; Patē, the Māori name for the tree Schefflera digitata; Pate, the surface of the human head, especially a bald head

  5. Offal - Wikipedia

    en.wikipedia.org/wiki/Offal

    Offal dishes in South Africa do not usually consist of any organs and are mostly limited to stomach skin, sheep's head, shin, and very rarely brains. Sheep's head has gained many nicknames over the years such as 'skopo' (township colloquial term meaning head) and 'smiley' (referring to the expression of the head when cooked).

  6. Cretons - Wikipedia

    en.wikipedia.org/wiki/Cretons

    Recipes vary, but traditional preparation involves covering 1–3 lbs of ground pork shoulder in milk or water in a large pot, then seasoning with onions and a mix of spices.

  7. Aspic - Wikipedia

    en.wikipedia.org/wiki/Aspic

    Aspic with chicken and eggs. Aspic (/ ˈ æ s p ɪ k /) [1] or meat jelly is a savory gelatin made with a meat stock or broth, set in a mold to encase other ingredients.These often include pieces of meat, seafood, vegetable, or eggs.

  8. Forcemeat - Wikipedia

    en.wikipedia.org/wiki/Forcemeat

    Forcemeat (derived from the French farcir, "to stuff" [1]) is a uniform mixture of lean meat with fat made by grinding or sieving the ingredients. The result may either be smooth or coarse.

  9. List of terms used for Germans - Wikipedia

    en.wikipedia.org/wiki/List_of_terms_used_for_Germans

    This is a recognized French word used familiarly for "head," especially a big, thick head, ("slow-pate"). It is derived from the Latin word caput and the suffix oceus. Boche seems to have been used first in the underworld of Paris about 1860, with the meaning of a disagreeable, troublesome fellow.