|
- Dab
- A small flat (one sided) fish of a dark brown color allied to the flounder, and also similar in appearance. Mostly served like fried sole.
|
- Daiquiri
- A rum drink, often blended with ice, served either as a Summer cooler or a cocktail. To prepare a frozen daiquiri, combine 1 large jigger of white rum, the juice of 1 lime, 1/2 teaspoon sugar in a blender with 2-4 ice cubes; process until fine and serve garnished with a lime wedge.
|
- Darjeeling
- A variety of black tea, grown on the slopes of the Himalayas in Darjeeling, India, which has been regarded by some experts to be the finest tea in the world. It produces a distinctively flavored brew of reddish color.
Because of its inherent ability to permeate the flavor of other teas in blended tea mixtures, it is often a component of tea brands sold by American tea purveyors.
|
- Dates
- A small brown sweet fruit with a long stone of the date-tree (date-palm). The best dates from from Tunis. In Africa they form the basis of food. The so-called date wine, prepared in Africa, is made of dates and water, and has a certain analogy with Madere.
|
- De-String Celery
- To remove the lengthwise fibrous strings from a celery stalk. This can be accomplished by breaking a small chunk from the end and pulling along the length of the stalk. Repeat, beginning on both ends until most of the largest strings are removed. A vegetable peel may also be used to remove strings but more of the celery is peeled away using this technique, which is less desirable.
|
- Devil
- To add condiments and flavorings which spice up a dish and make it "hot" to the taste. This term is often used when the only added condiments being added to the original recipe are cayenne pepper or paprika. Devilled Eggs
|
- Devilled
- Generally applied to broiled or grilled fish or meat, with the addition of very hot condiments, and sometimes a highly-seasoned spiced sauce.
|
- Dill
- An aromatic herb plant used for flavoring pickles, the seed and stalk portion being used.
Dill is a hardy biennial plant, possessing powerful flavoring properties, whose seeds are used in medicine and which is commonly used to lend a special taste to salads, soups, potatoes, and pickles.
|
- Ditalini
- A tubular shaped pasta approximately 1/4 inch in length and diameter, usually served in soups.
|
- Duck
- Any of the various common swimming birds with short legs, short necks, and a wide beak, some wild, some kept for meat, eggs, and soft feathers. Of the domestic ducks, the Aylesbury commands the highest price. The Rouen duck is larger, but its flesh is considered inferior in flavor.
|
- Dulse
- Dulse is a sea plant which looks much like a bundle of broad, sometimes frilly edged, reddish-brown ribbons. It is attached to rocky bottoms of the ocean and can grow to great lengths. Coastal dwellers make use of dulse as a food in various ways. It can be eaten raw, fresh from the ocean, or used in soups as would any other vegetable. Sometimes it is dried for future use, but the quality is not as good when it has been dried; however, most of the nutrition is preserved when it has been dehydrated. It is high in iodine and is a good source of vitamins and minerals.
|
- Dumplings
- A small ball or portion of dough dropped quickly into boiling water or broth, commonly as an accompaniment to soups and stews.
Ball shapes of bread dough (Norfolk dumplings) or short crust enclosing apples. Also applied to forcemeat shapes. Gnocchi are also a form of dumpling.
|
- Dutch Oven
- A roasting or toasting utensil provided with hooks to be attached to the bars of the grate.
|
|
