TONGUE SAUSAGE


Word of the Week
May 16, 2009, 11:57 am
Filed under: Learn Somethin'

Roux – (ROO) – A mixture of flour and fat.  It is slowly cooked over low heat and used to thicken liquids like soups and sauces. 

There are three classic roux: white, blond, and brown.  White and blond are made with butter and are lighter than their brown counterpart that can be made with butter, drippings, or pork or beef fat.



Word of the Week
April 27, 2009, 5:09 pm
Filed under: Learn Somethin'

Tartare – A dish of coarsely ground or finely chopped high-quality, raw meat.  Usually seasoned with salt, pepper, and herbs.



Word of the Week
April 19, 2009, 11:25 am
Filed under: Learn Somethin' | Tags:

Sweetbreads – Come from the thymus gland (neck/throat) or the pancreas (heart/chest/stomach) of a young animal, usually a calf or lamb.  Sweetbreads are very popular in the culinary community and can be found at many trendier establishments around town, probably as an appetizer or special.  I had them at Five and Ten in Athens… Very good of course!



Word of the Week
April 13, 2009, 12:15 am
Filed under: Learn Somethin' | Tags:

Quinoa [KEEN-wah] Similar to rice or couscous, quinoa has gained recent popularity because of its health benefits.  Hailed as the “supergrain of the future,” it contains more protein than any other grain and all eight essential amino acids.  It is also higher in unsaturated fats and lower in carbs than most grains. 

Quinoa was a staple of the ancient Incans and remained important in South American cuisine.  It is just now becoming popular in the U.S.  You can find it in some supermarkets and many natural food stores.



Top 10 Restaurant Trends for 2009
April 9, 2009, 5:03 pm
Filed under: Learn Somethin', What's Hot

I always like to keep up with what’s going on in the restaurant industry.  Here are some things you can expect to see from your favorite eateries this year.

According to the National Restaurant Association’s third annual survey of 1,600 American Culinary Federation chefs:

  1. Locally grown produce
  2. Miniature desserts
  3. Organic produce
  4. Nutritionally balanced children’s dishes
  5. New/fabricated cuts of meat such as pork flat iron, Denver steak, and bone-in Tuscan veal chop
  6. Fruit/vegetable children’s side items
  7. Super fruits such as acai, goji berry, and mangosteen
  8. Small plates/tapas/mezze/dim sum
  9. Micro-distilled/artisan liquor
  10. Sustainable seafood


Word of the Week
April 5, 2009, 3:16 pm
Filed under: Learn Somethin' | Tags:

Poach – To cook food gently in liquid just below the boiling point.  Meats and poultry are usually poached in stock, fish in court-bouillon (broth from vegetables and herbs), and eggs in lightly salted water with a little bit of vinegar.



Word of the Week
March 29, 2009, 12:00 pm
Filed under: Learn Somethin' | Tags:

Foie Gras – Term used for duck or goose liver.  Coming mostly from France, these livers are enlarged by force-feeding and fattening the bird over a period of 4 to 5 months, creating a huge fatty liver (up to 3 pounds).  Traditionally cooked by baking.

May not sound appetizing, and often pretty pricey, but you should definitely try it if you can.