0.1-liter flasks labelled by the respective Consortium (Modena or Reggio Emilia), and the prices vary from about 30 euros for the lower quality to over 100 euros for the higher quality.
Description
This article is from the Cooking and Conversions FAQ, by with numerous contributions by Victor Sack cooking.faq@mac.com others.
0.1-liter flasks labelled by the respective Consortium (Modena or Reggio Emilia), and the prices vary from about 30 euros for the lower quality to over 100 euros for the higher quality.
TWIGLETS - A stick-shaped cracker-textured snack. Taste mostly of yeast
extract, but also contain cheese as an ingredient. Have 4 calories each
and 11.4 g fat per 100 g.
UDON (OO-DOHN) - A thick Japanese noodle similar to spaghetti and used
in soups, salads and Asian noodle recipes.
UNSALTED BUTTER - What it says, butter without the 1.5 - 2% added salt
that 'normal' butter has. Often recommended for cooking. Many people
prefer the taste of unsalted butter. In areas with high quality dairy
products the use of unsalted butter where it is called for may not be so
important, since the salt is not so likely to be covering the taste of a
low-quality product. In many stores it may be kept in the freezer
section rather than refrigerator.
VEGEMITE/MARMITE - Not the same thing, but similar enough to not deserve
separate entries. A thick brown paste made mostly from yeast extract,
most commonly spread thinly on toast or sandwiches. The taste is mostly
salt plus yeast. Despite the occasional rumour, neither contains any
meat.
Wasabi (WAH-SAH-BEE) - The Japanese version of horseradish comes from
the root of an Asian plant especially used as a condiment with sushi.
Can be purchased in powder form (reconstitute with water) or in tube (in
paste form).
WAX BEAN - a yellow variety of the green bean. Also called snap bean or
string bean.
WHIPPING CREAM - in US, cream with at least 30% butterfat
ZUCCHINI - A long, green squash that looks something like a cucumber.
Also known as vegetable marrow, courgette.
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