Part 14
The Grand Food and Beverage Dictionary
By Sean Overpeck (CFE)
"N"
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A glossary of terms used in recipes, cookbooks, wine lists, culinary journals, festival guides, and restaurants from around the world:
Search for food companies, products, cooking methods, world cuisines, beers, liquor, wine, traditional to tribal, Chef’s, Government regulations, world Military food doctrines, cooking materials, sources, pictures, display’s, and much, much more…
Search for food companies, products, cooking methods, world cuisines, beers, liquor, wine, traditional to tribal, Chef’s, Government regulations, world Military food doctrines, cooking materials, sources, pictures, display’s, and much, much more…
“This glossary is large but incomplete, and it is constantly being updated and revised. I encourage you the reader as a lover of food, beer, liquor, and wine to recommend any additions or modifications to this dictionary.”
– Chef Sean, September 2013
Last Updates made on April 15, 2017 with along way to go
Last Updates made on April 15, 2017 with along way to go
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Nadia Santini (Chef):
Ñame: This giant tuber could be called by any of a variety of different names. The Spanish translation of the word ñame is yam. The outer skin is brown and coarsely textured, while the inside is porous and very moist. The ñame grows to enormous size and is considered to be the "king" of tubers.
Nametake/Enoki Mushrooms: Even though they look differently, Nametake and Enoki are actually the same mushroom. The yellow Nametake is the wild version and a popular ingredient for miso soups and noodle dishes, while the white Enoki is the cultivated version and is often found in hot pot dishes.
Nando's: South African Chain Restaurant
Nantua sauce (shrimp butter and cream):
Napkin:
Napoleons: A French pastry made by separating the layers of pastry with a cream filling and topping with an icing
Naranjillo:
Nasi Goreng: An Indonesian stir-fried mixture of rice, chicken, shrimp, and seasonings. Rice, the main ingredient, was introduced by sailors from India, who arrived around the time of Christ. stir-frying came from the Chinese, in the fourth century. Chiles were brought by Renaissance Portuguese explorers (who first discovered this ingredient in the Americas), and the hard-boiled eggs is a legacy of Dutch traders from the colonial era.
Nassau Grouper:
Nasturtium, garden:
Native American Cuisine:
Natural Light Beer: Is an economy brand 4.2% abv reduced-calorie pale lager introduced in 1977. In 2008 The Wall Street Journal listed it as the fifth largest selling beer in the U.S.
Navarin: A rich brown mutton stew garnished with turnips and carrots
Nectar:
Nectarine: see Peaches
Negra Modelo:
Nelson: American IPA / 7.10% ABV Alpine Beer Company
Nephrops:
Nerds Cereal – Ralston (1985):
Nescafe: The famous brand of instant coffee produced by Nestle. The name comes from the blend of such words as Nestle and coffee. It was first introduced in Switzerland on April 1, 1938 after being developed and improved for several years by Max Morgenthaler and Vernon Chapman.
Nestlé NesQuik – General Mills/Nestlé (1999 – present):
New England clam chowder:
New England Cuisine:
New Mexican Cuisine:
New Mexico green chile:
New York City Cuisine:
New York Fries: Canadian Chain Restaurant
New York pizza:
New York Strip: A steak by many names (such as shell steak, Kansas City strip or sirloin club steak), and is the marbled, larger end of the short loin.
New Zealand Green lip Mussels:
Newman's Own Brands: Coffee and salad dressings
Nibble:
Nickelodeon Green Slime Cereal – General Mills (2003):
Nicoise: Literally "in the style of Nice (France)". The term refers to the region's cuisine, which is characterized by the use of tomatoes, garlic, olive oil, and the local brown-black olives.
Nicolas Appert (Chef):
Nicolas Stohrer (Chef):
Nigella:
Nigella Lawson (Chef):
Ninkasi: Mesopotamian goddess of beer. "The Hymn to Ninkasi" served as both a prayer and as a method of remembering the recipe for beer in a culture with few literate people.
Nintendo Cereal System – Ralston/Nintendo – (1988–1989):
Noir: French word for Black
Noisette: Small pieces of loin of lamb or pork, generally the eye of the chop, without the bone and fat, either broiled or sautéed
Nonpareil: A French term meaning "without equal," most often used in reference to small pickled capers from the region of Provence in France.
Noodles:
Nordsee: German Chain Restaurant
Normandy Sauce: Mushroom cooking liquid and oyster liquid/fish fumet added to fish velouté, finished with a liaison of egg yolks and cream Velouté based sauce.
North Carolina pig pickin':
Norwegian Lobster (Langoustines):
Nosh:
Nougat: Generally a confection of pasty consistency, containing sugar, almonds, and pistachio nuts
Nourish:
Nourishment:
Ntina Nikolaou (Chef):
Nut:
Nut Bread: See walnut bread
Nut 'n Honey – Kellogg's:
Nutmeg (Myristica fragrans): Is the oval brown and wrinkled seed of the nutmeg fruit that comes from the nutmeg tree. Surrounding the hard shell of the pit is mace, a brilliant red, lacy, and net-like membrane. Its nutty, sweet flavor is a favorite spice in baking, but also used in savory dishes.
Nutri-Grain: Kellogg's
Nutrient:
Nutrition:
Nutritious:
#-A B C D E F G H I J K L M N O P Q-R S T U-V W-X Y-Z
Part 14
of the Grand Dictionary of Food and Beverages complete
by:
Sean Overpeck (CFE)
Executive Chef
Father, Husband, Wine Drinker
Restaurant nut, History and
Star Trek lover
About Sean:
I am based out of St. Petersburg, Florida working in the food service industry for over twenty years, and am currently with the American Embassy as the Executive Chef. Formally I have worked with groups contracting in Afghanistan, and Antarctica, also working in restaurants in and around Atlanta, Georgia prior to the wars. I have also owned a catering company and served proudly in the United States Army Food Service Program. The idea for Wine, Dine, and Play started in late 2012 after a trip to Jordan, when I was asked by friends to write down the experiences from a few restaurants, wine from the region that I tasted, and locations of interest such as Petra. Since that time, over 300 articles have been written, including fifteen restaurants from the worlds top 100 lists of San Pellegrino and the Elite Travelers Guide. There are articles on exotic world locations such as Victoria Falls, and South African Safari’s; food recipes & Grand Food Dictionaries; ethnic country cuisines such as Afghan, and Peruvian; tasting tours of world cities like Charleston, Cape Town, and Dubai; and of course wine from vineyards in California, Oregon, the Carolina’s, South Africa, New Zealand, and Australia, with much more to see and write about.
Who is John Galt?
“Culinary perfection consists not in doing extraordinary things,
But in doing ordinary things extraordinarily well.”
-Angelique Arnauld (1591-1661)
Other articles of interest on Wine, Dine, and Play:
Shark Cage Diving in Gansbaai, South Africa
The Burj Khalifa Tower in Dubai, UAE
(Articles coming soon)
Petra, Jordan
A Taste of Dubai
A Taste of South Africa vol 1 & 2
Wine, Dine, And Play’s “best of” List
FOB Shank - Cooking with Incoming
My Favorite Restaurants and Wine
TTFN
