Wine Dine and Play: The Grand food and Beverage Dictionary

Part 18

The Grand Food and Beverage Dictionary
By Sean Overpeck (CFE)

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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…

“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

Sabayon: Frothy wine custard of egg yolk, sugar, and wine. Served warm as a dessert or sauce.

Sablefish:

SABMiller: Is a multinational brewing and beverage company headquartered in London, United Kingdom. It is the world's second-largest brewer measured by revenues (after Anheuser-Busch InBev) and is also a major bottler of Coca-Cola. Its brands include Fosters, Grolsch, Miller Genuine Draft, Peroni Nastro Azzurro and Pilsner Urquell.

Saccharomyces cerevisiae: A species of yeast that is perhaps the most useful yeast, having been instrumental to winemaking, baking and brewing since ancient times.

Sacchetti: Officially called ‘beggar’s purses’, they are sacks of pasta that are filled like ravioli.

Saffron (Crocus sativus): Are the yellow-orange stigmas from the small purple crocus and is the world's most expensive spice and used to be used as currency. Each flower produces only three stigmas, which must be carefully handpicked then dried, an extremely labor-intense process. It requires over 13,000 of the tiny stigmas for each ounce of Saffron. It is mainly used for flavoring and coloring foods, and in hundreds of dishes in European countries. Saffron is also one of the main reasons Pakistan and India are in conflict since a large portion of the plant grows in the Kashmir Region, which is disputed territory of both countries.

Sage (Salvia officinalis): Comes from the Mint family. Sage is popular with pork, lamb, meats, and sausages. Sage is one of the most popular herbs in the United States. It has a fragrant aroma and a binding but warm flavor. Greeks and Romans commonly used Sage to cure snakebites and to stimulate the mind and body.

Sagne: Are curled like ringlets, and are also known as sagne incannulate (which are up to 13-inches long)?

Saint Marcellin: In the 13th century this Rhone Alpes Region cow’s milk cheese was made exclusively from goat's milk, and came from the Dauphiné region, East of Lyon.

Saint Nectaire: This Auvergne Region cow’s milk cheese (AOC) is an ancient cheese, similar to cheeses made in monasteries, coming from cows grazing in the mountains of Auvergne. It is heated and coagulated with rennet. The curd is pressed into the molds by hand. The cheese is then removed, salted and wrapped in cloth. Finally, the cheese is aged in cellars for a minimum of three weeks. It has a nutty and fruity flavor with a touch of salt and spice. It is a good choice on a cheeseboard, and recommended with a light and fruity red wine such as Beaujolais.

Saithe: The Coley fish, and relative to the Pollack fish

Saké: Is a rice-based alcoholic beverage of Japanese origin. In Japanese sake (酒) or o-sake (お酒) refers to alcohol drinks in general. The specific term is Nihonshu (日本酒), meaning "Japanese alcohol.”

Salad:

Salami: A highly seasoned dried sausage made from pork, beef, or venison

Salmon: With ever decreasing stocks of wild Salmon the growth in the farmed variety has increased sales and made Salmon more accessible. There is a tendency to overcook Salmon, serve it on the rare side, or try curing a piece for a later date.

Salmon Trout: Basically a Brown Trout that swims in the sea rather than the river. An excellent tasting fish that does not dry out as Salmon can when cooked.

Salsa:

Salsify:

Salt: Is a mineral mostly mined and comes from deposits left by dried salt lakes. Salt is a colorless or white crystalline solid, chiefly sodium chloride used extensively as a food seasoning and preservative and is called Common Salt. Table salt is a fine-grained refined salt with additives that make it flow freely.

Saltfish: Saltfish is any fried, salted fish, but most often cod. Some cooks are moving away from this preserved fish dating back to the days before refrigeration.

Saltwater Salmon:

Saltwater taffy:

Sam Mogannam (Chef):

Sambar:

Samuel Adams: Boston Beer Company (Samuel Adams)

Samuel Adams Utopias: American Strong Ale / 29.00% ABV Boston Beer Company (Samuel Adams)

Samuel Jelinski (Chef):

Sam Smith Brewery:

San Diego fish tacos:

San Marzano Tomatoes:

Sand Perch:

Sandwich: While slices of bread with meat and cheese had been eaten since the dawn of the loaf of bread, the term “sandwich” originated in the 18th century, after John Montagu, the fourth Earl of Sandwich (1718-1792), called for such a dish to be served to him at his club, in order that he could remain at the gaming table without breaking for supper. It is said that he was inspired by diplomatic trips to the Mediterranean, where he observed Greeks and Turks stuffing pita bread with meats and other fillings.

Sandwich Loaf: See Pullman loaf.

Santa Gertrudis: A cross between a Brahman and a shorthorn, this cattle breed is believed to be the first created in the U.S.

Santé Fe Chicken:

Sapodilla:

Saprotrophic mushrooms: Are decomposers, that recycle dead organisms such as plants and animals. This category includes so many gourmet and medicinal types of mushrooms such as Morels, Reishi, Cremini, Oyster, Maitake, and Shiitake.

Sara Moulton (Chef):

Sardines: See Pilchards

Sarsaparilla:

Saravana Bhavan: India Chain Restaurant

Sassafrass:

Sauce:

Saucier (sauce maker/sauté cook): Prepares sauces and warm hors d'oeuvres, completes meat dishes, and in smaller restaurants, may work on fish dishes and prepare sautéed items. This is one of the most respected positions in the kitchen brigade, usually ranking just below the chef and Sous-chef.

Sauerbraten: A sour beef pot roast that has been marinated 3-5 days in a vinegar solution to sour the beef and served with a sour sauce

Sauerkraut:

Sausage:

Sauté: To quickly heat meat or vegetables in fat in an open pan

Sautoir: A heavy, flat, copper sauce pan

Savory (Satureja hortensis): Is related to the mint family. Savory has a clean, piney fragrance and a peppery flavor. It will enhance almost any flavorful dish. It is used in soups, stews, bean dishes, and with sauerkraut. Romans used Savory as a medicine, a bee string treatment, and an aphrodisiac.

Scald: To heat milk or cream just below the boiling point until a scum forms on the surface

Scallion: The muscle of a sea mollusk which operates the opening and closing of the two shells

Scallops: Buy ‘unsoaked’ or ‘dry’ scallops, as they are far superior. The soaking and freezing of scallops increases weight and decreases quality-why add water? Scallops are like sponges and lose their glorious taste through this process. Cook very quickly and serve rare, at their best from March to November.

Scaloppine: [skah-luh-PEE-nee, ska-luh-PEE-nee] Is a term in Italian cookery describing a thin SCALLOP of meat (most often veal), usually prepared by dredging the meat in flour before sautéing it. Scaloppine dishes are generally served with a sauce based on wine or tomatoes.

Scamp Grouper:

Scampi: See Langoustines

Scampi Butter

Scampi Fritti

Scandinavian Cuisine:

Scented Geranium:

Schneider Weisse Tap 6 Unser Aventinus: Weizenbock / 8.20% ABV Weisses Bräuhaus G. Schneider & Sohn GmbH

Scialatielli: A pasta from the Amalfi Coast in Southern Italy, scialatielli are like short, widened strips of Tagliatelle, and are ‘pinched’ in the middle. They are cooked with zucchini and muscles/clams.

Scone: A type of Scottish quick bread similar to a biscuit

Scone: Scones are quick breads, similar to American biscuits. They are traditionally made with wheat flour, sugar, baking powder or baking soda, butter, milk and eggs, and baked in the oven—both in the traditional wedge form and in round, square and diamond shapes. This recipe produces a hard, dry texture. “Cream scones,” which use heavy cream in the recipe, produce a moister scone.

Score: To mark the surface of certain foods with shallow slits to improve appearance of increase tenderness

Scorzonera:

Scotch:

Scotch ale: Is the Edinburgh version of Burton Ale: dark, with a bittersweet, sometimes slightly metallic tang, and generally strong.

Scotch Bonnet Chiles: One of the world's hottest peppers, about 30-50 times as hot as a jalapeno. They range in color from green to orange and are about the size of a walnut.

Scottish & Newcastle plc: Was a "long alcoholic drinks" (LADs) company with positions in 15 countries, including UK, France and Russia. It was headquartered in Edinburgh, Scotland, UK.

Scrambled:

Scrapple or livermush : A food made by boiling together seasoned chopped meat, generally pork and corn meal or flour and served in fried slices

Scrod: A young cod or haddock fish

Sculpin India Pale Ale: American IPA / 7.00% ABV Ballast Point Brewing Company

Sea Bass:

Sea Island Purple Cape Beans:

Sea kale:

Sea Salt:

Sea Trout:

Seafood:

Seagrape:

Seaweed:

Sean Overpeck (Chef): Well, since I made this blog posting, I might as well add my name to the list of Chef’s, considering this posting took over four years on and off to make into one large dictionary, using hundreds of books and web pages as sources to put it all together. Since I am a Chef, what the hell.

Sear: To scorch or char the surface of meat quickly, sealing in the juices

Seattle's Best Coffee:

Secondary fermentation: During secondary fermentation, most of the remaining yeast will settle to the bottom of the second fermenter, yielding a less hazy product.

Secret Recipe: Malaysian Chain Restaurant

Seedless:

Seedless Watermelon:

Seeds:

Seme di Melone: Seme di melone literally translates as ‘seeds of melon’, and is a small used in soups.

Senepol: A breed of cattle developed in the Caribbean, this one is heat-tolerant and meaty.

Shorthorn: Originally from England, shorthorns are a popular American breed because they grow rapidly.

Serendipity: Fruit / Vegetable Beer / 4.00% ABV New Glarus Brewing Company

Serrano Chiles: A hot Chile pepper, smaller and thinner than the jalapeno.

Sesame oil: (also known as gingerly oil or until oil) is an edible vegetable oil derived from sesame seeds. Besides being used as cooking oil in South India, it is often used as a flavor enhancer in Chinese, Japanese, Korean, and to a lesser extent Southeast Asian cuisine.

Sesame Seed (Sesamum indicum): Are small flat seeds from a tropical Asian plant, and were the first crops grown for its edible oil. Sesame Seeds have a nutty, sweet flavor. It is used in many bread and cracker recipes, on rolls, and in candies.

Sevruga:

Seymour Karp (Chef):

Shad roe on toast:

Shaggy Main Mushrooms (Coprinus comatus): A unique mushroom that has antibiotic properties.

Shakargani Juice Company:

Shallots: An onion variety that produces clusters of bulbs. Their flavor is slightly less intense than that of onions with a hint of garlic.

Shanghai Noodles: Are soft, flattish, fresh wheat noodles. They are found in the refrigerated section of Asian supermarkets. They have a firm texture when cooked and are used in Chinese soups and stir-fries.

Shark: Usually sold in steaks, smell them before buying; an ammonia smell should be avoided. Great in strong curries or simply fried in breadcrumbs with fresh lemon and a few capers.

She-Crab:

She-Crab Soup:

Sherbet:

Shichimi-togarashi:

Shiitake Mushrooms (Lentinula edodes): Also called Chinese, black or oriental mushroom (in its dried form). Shitake is a strongly flavored mushroom used in both its fresh and dried form. Famous for great taste and medical properties.

shish kebab:

shiso leaves:

Shortening:

Shred: Cut into thin pieces, using the large holes of a grater or cheese shredder

Shredded Wheat: Post Cereals (originally Nabisco Shredded Wheat) Barbara's Bakery (US), Cereal

Shrek's (NOT Donkey's): Shrek-themed cereal made by General Mills

Shrimp:

Shrimp and grits:

Shrimp Designations and Classifications Chart (“U”): The U in the first three Shrimp sizes stands for under that many shrimp in a pound. For example, U/10 would be under 10 shrimp per pound.

Market / Trade Name	Shrimp count (number) per pound	Average shrimp per pound
Extra Colossal	U10	5
Colossal	U12	9
Colossal	U15	14
Extra Jumbo	16/20	18
Jumbo	21/25	23
Extra Large	26/30	28
Large	31/35	33
Medium Large	36/40	38
Medium	41/50	45
Small	51/60	55
Extra Small	61/70	65

Shrimp Etiquette:

Shrimp Cocktail: If large shrimp are served in a stemmed glass, pick them up with an oyster fork or whatever fork is provided and bite off a mouthful at a time, dipping into the sauce before each bite

Large Shrimp: If large shrimp are served on a platter with sauce and no fork, pick up with your fingers, dip into sauce, and put to your mouth. When eating shrimp with the tail still on, hold the shrimp by the tail and dip it into the sauce once. Eat it then discard the tail as you would olive pits or toothpicks.

Deep-Fried Shrimp: Tail-on deep-fried shrimp is meant to be eaten with the fingers.

Skewered Shrimp: If eating shrimp on a skewer, slide the shrimp off onto a plate (even if it is a paper plate at a cook out). Skewered shrimp should never be eaten like a corn dog.

Oriental Dishes: When eating shrimp with the tail that are part of some oriental dishes or fried foods, remove the tail with a fork and set to the side of your plate or on a separate "discard dish" if one is provided.

Sidoine Benoît:

Sierra Nevada Pale Ale:

Silva Stout: American Double / Imperial Stout / 10.10% ABV Green Flash Brewing Co.

Silver Queen corn on the cob:

Simmental: A Swiss breed grown for both dairy and meat production.

Simmer: To cook liquid just below the boiling point

Simple Syrup: Is made by bringing a mixture of sugar and water to a boil and simmering it until the sugar dissolves.

Sinebrychoff Porter: Finland

Singapore Black Pepper Crab:

Sirloin Steak:

Sixth barrel: A sixth barrel keg is becoming the choice for many establishments and breweries that wish to use kegs smaller than a half barrel. The sixth barrel kegs are nominally larger in size and volume compared to the Cornelius keg.

Six Hour cool-down method: Refers to cooling down foods without risk of contracting a food borne illness. Foods hot or cold have a temperature danger zone that once entered into can quadruple your chances of getting sick because the pathogens grow at a faster rate. The Danger Zone is between 135°f (57^oC) to 41°f (5^oC). to cool, place product into several different pans, versus all together that way the cold air can reach a wider area and help cool products faster. You can also put the pan over another pan with ice and water so that the bottom sits on a cold surface, and or put an ice paddle in the food itself to cool. Check the temperature when you first put the product into the refrigerator, and check it every hour after that. You have 2 hours to get the product down to 70°f (21^oC), and another four hours to reach 41°f (5^oC). It may seem trying, but this is the safest way to cool food down, and avoid people from getting sick.

Skate: A great fish, poach it in a well-flavored fish stock, grill, bake or pan fry it-just keep it simple. Some nut-brown butter or olive oil, some anchovies and capers and a dredging of fresh lemon. Throw in some roughly chopped herbs, parsley, rosemary, basil, or marjoram.

Skirt Steak:

Skirret:

Skye Gyngell (Chef):

Slave Rations:

Slaw:

Slice:

Slider “Mini” Burgers: Were born when Walter Anderson formed White Castle, and wanted to create a small cheap hamburger, but today there are several variations.

Slurry: Is defined as a watery mixture of insoluble matter.

S'mores Grahams or S'mores Crunch: General Mills (1980s–1990s)

Smallage:

Smart Bran:

Smithfield ham:

Smoke Points: Knowing the smoke point of oil can save you money, because each time you deep-fry, you lower the oils smoke point. If your oil's smoke point is just above 190°C (375°F), which is the normal deep-frying temperature, chances are its smoke point will drop below that after its first use, rendering it useless. If you want to save money by reusing oil as many times as possible, select one with a high smoke point.

Smoke Points:

Safflower	265 °C
Sunflower	246 °C
Soybean	241 °C
Canola	238 °C
Corn	236 °C
Peanut	231 °C
Sesame	215 °C
Olive	190 °C (375°F)
Lards	205 °C

Smoked:

Smother: To cook in a covered container until tender or cover an item with another item completely

Smurf Berry Crunch – Post Cereals (1983):

Snack:

Snapper:

Snow cone or snowball:

Snow Crab:

Snowy Grouper:

Soapwort:

Soba Noodles: Are long, thin Japanese noodles made from buckwheat. Sometimes wheat flour is added as well as flavorings such as green tea, shiso leaves, and black sesame seeds.

Soda:

Soda Bread: A chemically leavened quick bread made with baking soda instead of yeast. Baking soda produces a lighter, airy crumb. While the traditional ingredients are flour, baking soda, salt, and buttermilk, soda breads are often sweet breads. Raisins and nuts can be added. Soda bread dates back to approximately 1840, when bicarbonate of soda was introduced to Ireland; it reacted better with the soft wheat grown in that climate, and replaced yeast as the leavening agent.

Sofrito: Spanish tomato sauce adapted to the islands, used to enhance roasts and thicken stews or soups.

Sole: A flat, white-meated fish found in the Atlantic and Pacific Oceans

Somen Noodles: Somen noodles are fine white Japanese noodles made from wheat and water or egg yolk. Typically they are served cold with a dipping sauce or in soups.

Something Fishy: South African Chain Restaurant

Sommelier:

Sonic Drive-In: American Chain Restaurant

Sopaipillas:

Sorbet:

Sorghum:

Sorrel, garden: Brought from India by way of Malaysia, this unusual plant was introduced to Jamaica by the British soon after 1655. Also known as roselle and appealingly, flor de Jamaica.

Sorrel leaves: Bright green leaves with a lemony flavor that soften when cooked.

Soubise sauce (finely diced onions that have been sweated in butter):

Soufflé: A very light, puffed up item, generally caused by folding beaten egg whites into a basic batter

Soul Food:

Soup:

Sour:

Sour beer: Is a beer style characterized by an intentionally acidic, tart, sour taste. It is Category 17 of the Beer Judge Certification Program Style Guidelines.

Sour bread: Has a sour flavor caused by natural leaven fermentation, either such as sourdough, or through the addition of souring agents such as sour salt, vinegar, or yogurt. Not all-sour bread is sourdough bread; sourdough must be leavened by a sourdough culture of wild yeast and lactobacilli.

Sour Cream:

Sourdough: Is a method of baking using lactic-acid-producing bacteria (lactobacillus) that produce a characteristic sour taste and aroma. The sour taste comes from the lactobacillus, which lives in symbiosis with the yeast, feeding on the byproducts of the yeast fermentation. Until science uncovered the leavening process in the 19th century, all yeast-leavened breads were sourdough. Sourdough starter from a prior batch is used to create the new batch. Sourdough starters are different from other starters; while regular starters can live for several years, sourdough starters can live for generations.

Soursop, Corossol, Guanabana: Elongated, spike-covered fruit, slightly tart and delicately flavored. It is used mainly in drinks, punches, sherbets and ice cream.

Sourwood honey:

Sous-chef de cuisine (deputy kitchen chef; literally "sub-chief"): Receives orders directly from the chef de cuisine for the management of the kitchen, and often serves as the representative when the chef de cuisine is not present.

South American Cuisine:

Southern Cuisine:

Southern pea: See under Peas

Southwestern Cuisine:

Soy:

Soybeans, edible:

Soy Sauce: A salty sauce composed mainly of soybeans, salt, yeast, wheat, and sugar. Also made from the fermented soy product called miso.

Spaccatelli: A long type of tube pasta, like bucatini that has been sliced down one side.

Spaetzles: Heavy Austrian noodles (or dumplings), made by running a heavy batter through a large hole colander into boiling stock. Not dissimilar in form from trofie.

Spaghetti: One of the oldest known pasta shapes, spaghetti refers to long, thin, round strands of pasta. Larger versions are called spaghettoni, and smaller ones spaghettini. Interestingly, and unlike most long pastas, spaghetti is often served with meat and tomato sauces.

Spaghetti Tagliati: Described as broken pasta (spaghetti chopped into smaller lengthsto use in soups).

Spam:

Spam musubi:

Spanish Cheeses:

Spanish Paprika:

Spareribs:

Spatula:

Special K – Kellogg's (1955 – present):

Speckled Hind:

Spelt: (also known as farro, and called Dinkel in German) is a subspecies of wheat that was enjoyed by the ancient Romans and was an important staple in parts of Europe from the Bronze Age to medieval times. It has a mild, nutty flavor. Spelt has slightly more protein than wheat; while it does contain gluten, the type of gluten is more easily tolerated by people who are sensitive to wheat gluten.

Spices:

Spicy:

Spider Crab:

Spider-Man: Ralston (1995)

Spider-Man Cereal: Kellogg's (2002) (2004)

Spinach:

Spinach, Malabar:

Spinach, New Zealand:

Spit: A pointed metal rod used for roasting meats over an open fire

Spizzico: Italian Chain Restaurant

Split Peas:

Split Pea Soup:

Split-Top Roll: A hot dog-style roll is used for a variety of goodies, including our lobster roll. We also use them for tuna or crab salad. Kids love them for hot dogs.

Spondias:

SpongeBob SquarePants: Kellogg's (2004–2007)

Spontaneous fermentation: Beers that are fermented in oak barrels after being inoculated with wild yeast and bacteria while cooling in a Koelschip. Wild yeast and bacteria ferment the wort in the oak barrels. The beers fermented from yeast and bacteria in the Brussels area are called Lambic beer

Spoon:

Spoon Bread: A Southern specialty said to have originated in Virginia, spoon bread is a type of soufflé, rather than actual bread. It is made with cornmeal rather than wheat flour, baked in a casserole or soufflé dish, rises like a soufflé and is served immediately. Like a soufflé, it must be eaten with a spoon; but because it has a cornmeal base (not an egg-white base, like a soufflé), it is heavier, like a pudding. Recipes include a broad variety of savory flavors, from simple herbs to cheese, meat, and vegetables.

Spork:

Sprinkles:

Sprite:

Sprouts:

Spuds:

Spud U Like: United Kingdom chain

Squab: Young, usually 3-4 weeks old, domesticated pigeon with dark meat and weighs one pound or less, and has never flown.

Squash:

Squid – Calamari: A cephalopod, Squid has many uses and is delicious quickly cooked with Asian or Mediterranean flavors. Lightly score the flesh before cutting it to its required size.

Srew Pine:

St. Bernardus Abt 12: Quadrupel (Quad) / 10.00% ABV Brouwerij St. Bernardus NV

St. Pierre Fish (John Dory):

Stamp and Go, Baclaitos: Spicy-hot fritters popular throughout the Caribbean. Methods, ingredients and names vary from island to island.

Star Anise: A star-shaped, dark brown pod that contains a pea-sized seed in each of its eight segments. Native to China, star anise comes from a small evergreen tree. Its flavor is slightly bitterer than that of regular anise seed.

Star Apple: An important part of a traditional dessert known a as matrimony, the star apple is a succulent round fruit about the size of an orange. Native to Jamaica and the Greater Antilles, the skin of this fruit is either a shiny purple color or a less eye-catching green. No matter what color, the flesh of the star apple is delicious.

Starbucks Coffee:

Starkist:

Star Wars Cereal: Kellogg's (c.2005)

Starch: Is a naturally abundant nutrient carbohydrate, (C₆H₁₀O₅)_n, found chiefly in the seeds, fruits, tubers, roots, and stem pith of plants, notably in corn, pasta, Bread, corn peas, lima beans, apples, potatoes, wheat, and rice, and varying widely in appearance according to source but commonly prepared as a white amorphous tasteless powder.

State fair funnel cake:

Starter: A small amount of uncooked, leavened dough, retained from a previous batch, used to “start” the new batch of dough. The yeast or bacteria in the old dough start the fermentation of the carbohydrates in the fresh batch of dough.

Steak:

Steak and shake: American Chain Restaurant

Steak Cuts:

Chateaubriand, Delmonico, Filet mignon, Flank steak, Flatiron steak, Hanger steak, London broil, New York strip, Porterhouse, Prime rib, Rib Eye, T-bone, And the Tri-tip

Steam:

Steamed mussels:

Steep: To soak in a hot liquid to extract flavor and color or to soften

Stelios Parliaros (Chef):

Stella Artois: Informally called Stella, is a 5.2% ABV lager beer brewed in Leuven, Belgium, since 1926. A lower alcohol content (4% ABV) version is also sold in the UK, Republic of Ireland, Canada and New Zealand.[1] Stella Artois is one of the prominent brands of Anheuser-Busch InBev.

Stew: To cook meat and vegetables in liquid just below the boiling point

Stinking Toe: Actually a pod that resembles a human toe, this bizarre fruit possesses an evil-smelling and rough exterior. The sugary power inside can be devoured on the spot or turned into a flavorful custard or beverage.

Stir: To blend ingredients using a circular motion

Stir-fry:

Stirring frequently: Means to manipulate the ingredients with a spoon every 1-2 minutes.

Stock: The liquid in which meat, poultry, fish, or vegetables have been cooked

Stomach:

Stone Bass:

Stone Crabs:

Stouts: Are dark beers made using roasted malts or roast barley, and typically brewed with slow fermenting yeast. There are a number of variations including Baltic porter, dry stout, and Imperial stout. The name Porter was first used in 1721 to describe a dark brown beer popular with the street and river porters of London. This same beer later also became known as stout, though the word stout had been used as early as 1677. The history and development of stout and porter are intertwined.

Stout malt: Is sometimes seen as a base malt for stout beer; light in color, it is prepared so as to maximize diastatic power in order to better-convert the large quantities of dark malts and un-malted grain used in stouts.

Stove:

Stragozzi: A type of strand pasta, made from egg, and originating from the Umbria of Italy (central Italy, south of Tuscany).

Straw:

Strawberries:

String Bean:

Stringy:

Striped Bass:

Stroganoff: Sautéed pieces of beef tenderloin, cooked gently using a sour cream sauce

Strong ale: Strong Ale is the name given to strong pale ale brewed in England above the strength of 5% abv.

Strong pale ale: Ales made predominantly with pale malts and have an alcohol strength that may start around 5%, though typically starts a bit higher at 7 or 8% by volume and may go up to 12%, though brewers have been pushing the alcohol strength higher.

Strozzapreti (Stranglolapreti): A type of twisted tube pasta, translates literally as Literally ‘priest stranglers’! Note: the famous Italian pasta maker Barilla refers to this pasta as ‘Casarecce’.

Strudel:

Stuffed sopaipillas:

Stuffing: Bread stuffing’s are typically made from day-old (or older) bread or breadcrumbs, mixed with fat and vegetables, including onion, celery, mushrooms, and chestnuts. Stuffing’s are cooked in the body cavity of birds and fish, into cuts of meat that have been deboned (or into which a pouch has been cut). Vegetables are stuffed as well, although bell peppers, cabbages, grape leaves, tomatoes, and other vegetables tend to be stuffed with rice and/or meat other than bread stuffing. In some regions, such as the south, stuffing is referred to as dressing, a term coined in Victorian England. There are numerous stuffing’s that are not bread-based. One example is forcemeat, a mixture of finely ground raw meat, fish, or poultry that is highly spiced and bound with butter and eggs. As with bread stuffing, it can include any variety of other ingredients, from mushrooms and onions to nuts and truffles.

Submarine Sandwich:

Subway: American Chain Restaurant

§ucaba (Abacus): English Barleywine / 12.50% ABV Firestone Walker Brewing Co.

Succotash:

Suet: The hard fat around the kidney and loins of mutton and beef animals used in cooking and for making tallow

Sugar:

Sugar Apple:

Sugar Apple, Sweetsop: An interesting challenge to eat, the flesh of the sweetsop is actually a collection of black seeds surrounded by sweet white pulp. The sweetsop is native to the tropical Americas.

Sugar Crisp: Post Cereals (1949 – present)

Sumac:

Summer Squash:

Sundae:

Sunflower:

Supper:

Supplication: American Wild Ale / 7.00% ABV Russian River Brewing Company

Supreme Pizza:

Suprême sauce:

Superman Stars: Post Cereals

Sushi:

Suspiro a la Limeña: This is a Spanish-influenced dessert that uses dulce de leche, which derives from the Spanish Blancmange. The bottom layer is made of dulce de leche enriched with egg yolks, similar to a custard. The top layer consists of meringue made with port wine. This classic criollo dessert is said to have been named by the famous Peruvian poet and author José Gálvez whose wife Doña Amparo Ayarez was famous for her cooking. When asked what inspired the name, he reportedly replied, "Because it is soft and sweet, like the sigh of a woman.” This version of the recipe came about while just playing around, and wanting more sweetness to the desert then the original recipes.

Sustenance:

Susur Lee (Chef):

Swamp Cabbage:

Sweet:

Sweet and Sour:

Sweet Basil:

Sweetbreads: The thymus gland of calves and lambs

Sweetbreads: Are popular in many cultures, and can be found as loaves or rolls with a slightly sweetened dough, topping and/or filling. Often they are made in decorative shapes, such as a dove for Easter. (See Easter bread.)

Sweet Corn:

Sweet potato:

Swiss chard: In the beet family and the leaves are used as a vegetable and for salad and is cooked like spinach

Swordfish: Very meaty fish, can be cooked rare or, as for Shark in Asian preparations. Buy fresh when possible.

Syrup:

Szechwan Pepper:

Szechwan Sauce:

#-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 18

of the Grand Dictionary of Food and Beverages complete

Proceed to "T"

by:

Sean Overpeck (CFE)

Executive Chef

Father, Husband, Wine Drinker

Restaurant nut, History and

Star Trek lover

winedineandplayblog@gmail.com

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)