i am browned off with it
71garnish — garnishable, adj. garnisher, n. /gahr nish/, v.t. 1. to provide or supply with something ornamental; adorn; decorate. 2. to provide (a food) with something that adds flavor, decorative color, etc.: to garnish boiled potatoes with chopped parsley …
72bher-2 — bher 2 English meaning: to boil, swell; to get high Deutsche Übersetzung: etwa “aufwallen”, von quellendem or siedendem Wasser (also vom Aufbrausen beim Gähren, Kochen, as well as vom fire) ‘sich heftig bewegen” Note: often with m …
73Kaiseki — nihongo|Kaiseki|懐石 or nihongo| kaiseki ryōri |懐石料理 is a traditional multi course Japanese dinner analogous to Western haute cuisine. [cite book |last=Bourdain |first=Anthony |authorlink=Anthony Bourdain |title=A Cook s Tour Global Adventures in… …
74Adana Kebab — ( Adana kebabı in Turkish) is a long, charcoal grilled, minced meat brochette mounted on a wide skewer. It is named after Adana, the fifth largest city of Turkey, in the Mediterranean region. It is originally known as kıyma kebabı (minced meat… …
75Parbaking — is a cooking technique in which a bread or dough product is partially baked and then rapidly frozen for storage. The raw dough is baked as if normal, but halted at about 80% of the normal cooking time, when it is rapidly cooled and frozen. The… …
76Veal Orloff — Veal Prince Orloff, Veal Prince Orlov, Veal Orloff, or Veal Orlov (Russian: Телятина Орлов Telyátina Orlóv ) is a 19th century dish of Franco Russian cuisine. Created by an Urbain Dubois in the employ of Prince Orloff, former Russian ambassador… …
77Fond — In cooking, fond (French base ) refers to the browned and caramelized bits of meat stuck to the bottom of a skillet after cooking a piece of meat. The fond is the base of many classic pan sauces. Fonds de cuisine are the slow simmered stocks that …
