Emma used the word hangry in her recipe for granola bars earlier today, and it made me think about this very helpful word, a word to signal impending storm clouds and danger, a word to fear. Do you get hangry?! What happens when you do? Oh — not familiar with the term? Let me bring you up to speed. This is a word you should know.
Omiyage, [oh-mee-YAH-geh] noun: the Japanese word for small gifts, usually edible, purchased for friends and co-workers while on a trip.
Unlike in the Western world, where souvenirs are thoughtful but not expected, in Japanese culture buying omiyage is not optional. But there is an upside to this obligation: receiving omiyage in return, and with it a tasty peek into someone else's travels.
Considering that this week is French Week at the kitchn, it seemed only sensical to talk about the great act of affinage, an art that's arguably just as important to the outcome of a cheese as the cheesemaking itself. And thanks to the French, we have a new vocab word to learn.
Viennoiserie [vyen-wahz-REE] noun: French for "Viennese specialties." Baked pastries that use yeast, but that are also enriched with other ingredients. Examples include laminated dough products such as croissants, as well as brioche and danish.
Viennoiserie may originally come from Vienna, but examples of this style include some of the most iconic French baked goods. This style of baking also represents a halfway point between the baker at the boulangerie and the artisan of the pâtisserie — read on to hear how this is so, according to French cooking instructor Paule Caillat.
La Grigne [pronounced (roughly!): la green-yeh], noun: In baking terms, this refers to the little lip of crust that pulls away from the body of the baking loaf right along the score-marks slashed in the surface. In french, this literally means "the grin."
The bakers in our midst will know how challenging it can be to get a good grigne on their loaves. Here are a few thoughts on how to get it right!
Pumpernickel, noun - An incredibly dense and strongly flavored dark bread made with a blend of coarse and fine rye flour originating in Germany.
We love the heartiness and deep, almost bitter flavor of pumpernickel bread, especially with a little sharp cheese melted over the top! Making an authentic loaf of pumpernickel is one of our winter goals, plus we think it would look lovely on our Thanksgiving table!
Do you like pumpernickel bread? Ever made it yourself?