Apartment Therapy: Word of Mouth

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Posts tagged “Word of Mouth”

Word of Mouth: Mouthfeel

Mouthfeel, noun: The physical sensation of food in the mouth. This has always struck us as a rather odd and inelegant word. Drop it in conversation among non-foodies, and you're likely to get a lot o...

Word of Mouth: Lagniappe

Lagniappe, lay-GNAP: a Cajun-Creole word meaning a small gift given by a merchant to the buyer at the time of purchase, often of food. Flipping through the most recent issue of Gastronomica, we notic...

Word of Mouth: Aux Fine Herbes

Aux Fine Herbes (oh feen air'b): Translated literally from French, meaning "with fine herbs." For culinary purposes, meaning a blend of four fresh herbs, one of which is always chervil. The other thr...

Word of Mouth: Fell

Fell (noun): The papery, porous membrane covering the fat and muscle of lamb and mutton. This membrane is incredibly high in lanolin. This might be a desirable ingredient in soap and candles, but whe...

Word of Mouth: Preferment

Preferment, noun: A combination of flour, water, and sometimes yeast that is prepared in advance (as in pre-fermentation) and then mixed into the main body of the dough as an additional ingredient. W...

Word of Mouth: Remoulade

Remoulade (Ruh-moo-LAHD); noun: A classic sauce of mayonnaise with capers, chopped cornichons, dijon mustard, anchovy paste, and fine herbs. If you're a fan of crunchy, salty, and sweet combinations,...

Word of Mouth: Noble Rot

With all the wine talk this past week, we thought we'd introduce you to a bit of wine trivia you may not have heard before! Botrytis cinerea, a.k.a. Noble Rot (noun): a kind of mold that grows on gra...

Word of Mouth: Oven Spring

Oven Spring noun: In bread baking, the final burst of rising just after a loaf is put in the oven and before the crust hardens. When the dough hits the hot oven, it can puff up to as much as a third ...

Word of Mouth: Mother Sauce

Mother Sauce (French: sauce mere): The mother sauces were established by 19th century chef Antonin Careme as the foundations upon which all other sauces are built. There are five different mother sauc...

Word of Mouth: Dorure

Dorure (dough-rour): In baking, the process of applying a wash of egg, butter, milk, or a combination to the surface of shaped dough just before baking. In American recipes, this is commonly referre...

Word of Mouth: Moreish

Moreish adj. Addictive or nearly addictive; most often used to describe food or drink so good that you want more (primarily British and Australian in usage). We are big fans of Agatha Christie; her b...

Word of Mouth: Mirepoix

Mirepoix (mirh-pwah) noun. In French cooking, a mix of carrots, onions, and celery, usually finely diced, and used as the seasoning base for a meat dish or sauce. A mirepoix is often the only season...

Word of Mouth: Salsify

Salsify [ˈsalsəfē; -ˌfī] n. A plant in the daisy family with a long root like that of a parsnip. We posted a recipe on Tuesday for Buttery Salsify Puree with Horseradish, and there were several...

Java Word of Mouth: Acidity

Acidity n. Term for the bright, dry taste notes in coffee - not to be confused with unpleasant sourness. Like wine, coffee has its own set of jargon and terms that may mean one thing when you're no...

Word of Mouth: Cacao

Cacao [ka KOW] n. the seeds and the tree, Theobroma cacao, from which cocoa, cocoa butter, and chocolate are made. The word cacao is thought to come from the Aztec word cacahuatl, which means "bitte...

Word of Mouth: Vacherin

Photo by Flickr members Steve and Nicky Vacherin [vash RAN] n. Dessert of several meringue rings stacked and sandwiched with ice cream, fruit, or pastry cream. Vacherin, a classic French dessert...

Word of Mouth: Timbale

Timbale [TIM-ball] n. a dish of finely minced meat or fish shaped like a cylinder or drum and cooked in a pastry shell or in a mold. The word timbale comes from the French for drum. The traditional u...

Word of Mouth: Tsoureki

Tsoureki [szoo-REH-kee] n. Greek anise-flavored bread, topped with sesame seeds. We just learned this word, as our mother made this bread while we were home over the weekend. In fact, she made two l...

Special Thanksgiving Word of Mouth: Pygostyle

Photo by Flickr user Jazzmint Pygostyle [ˈpīgəˌstīl] n. On a bird, the triangular or heart-shaped protuberance that supports the tail feathers. Pope's nose, parson's nose, s...

Word of Mouth: Aebleskiver

Aebleskiver n. Danish spherical pancake cooked in a special cast-iron pan, also sometimes called an aebleskiver. Aebleskivers are little balls of golden pancake, cooked in these heavy cast-iron p...

Word of Mouth: Limpa

Limpa [lim-pə] n. Swedish rye bread Limpa is a sweet, lightly spiced rye bread that is traditional in Sweden - especially around the holidays. The bread includes molasses or brown sugar for swee...

Word of Mouth: Blleflade

Blleflade n. Swiss onion tart with a flaky crust and caramelized onions. This recipe for Blleflade comes from a feature in Saveur that explored the food culture of a little town in West Virgini...

Word of Mouth: Souse

Souse [sows] n. Variety of and term for head cheese in the Pennsylvania Dutch dialect. Souse is a variety of head cheese, usually specific to the Pennsylvania Dutch. They make their head cheese from ...

Word of Mouth: Flognarde

Flognarde [flow nyard] n. Also flaugnarde - a clafoutis made with a fruit other than cherries. We really love clafoutis - the easy breakfast cross between a custard and a cake. We've talked about Bi...

Word of Mouth: Disgorge

Disgorge [dis GAWRJ] v. To expel water or other juices from a vegetable by adding salt over time. When we talked about how to get rid of the unpleasant bitterness in our roasted eggplant, we discove...