In English, many things are named after a particular country – but have you ever wondered what those things are called in those countries?
- On one corner of the square, you step into the Maille boutique, where the black and gold emblazoned company sells its world-famous mustards and vinegars.
- Use tart vinegars, spicy chiles, savory miso paste, or aromatic herbs to make food more exciting.
- He keeps the larger condiments such as cooking oil and vinegars in a wall cabinet opposite the cooking range.
- Suggestions for a gourmet garden include many plants common in mediaeval times such as sweet Cicily, scented geraniums, lovage and lavender, apparently a marvellous seasoning for vinegars and home-made ice cream.
- Described as a liquid deli, it stocks whisky, olive oil, vinegars and liqueurs, and all in beautiful refillable bottles.
- Flavored vinegars and oils add an extra kick to marinades, sauces, and dressings.
- And to clean brass curtain rings, soak them in a hot water and vinegar solution, then buff dry.
- Since bold vinegars make wines taste harsh, use softer vinegars in dressings.
- He explained how the producer transfers a fraction of the vinegar from the younger barrels into the older barrels every year, which is why the age of a bottle of vinegar is only an average, being a mix of older and younger vinegars.
- Combine the ketchup, vinegars, apple juice, brown sugar, soy sauce, mustard, garlic powder, white pepper, cayenne pepper, and bacon bits in a large saucepan and bring to a boil over medium-high heat.
- Light salad dressings, herbs, spices, flavored vinegars, salsas and olive oil can add zest to your meals.
- There are many wine-based vinegars on the market now.
- When fully incorporated, add the capers, parsley, the vinegars and the water.
- Similarly, vinegars can range from wine and cider to wonderfully fruity ones such as blackcurrant, strawberry and (my favourite) raspberry.
- The authors of this particular fantasy neglect to mention that Russian Tarragon is not used in GOOD sauces, vinegars and salads.
- Gooseberries make delicious pies, jams and jellies as well as chutneys, sauces, fruit vinegars and wine, and can be preserved easily by canning or freezing.
- Use fresh basil leaves for maximum flavor in tomato sauces, salads, vinegars, and eggs, and on lamb, fish, and poultry.
- You can make herb vinegars for salad dressings, marinades, or soups.
- Fungi are important for baking breads and fermenting wines, beers and vinegars.
- In southern Europe wine vinegar is the norm, for example, while in northern Europe malt, cider, and distilled vinegars predominate, and in the Far East rice vinegar is most usual.
- It also gives its name to tarragon vinegar, one of the best-known flavoured vinegars.
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