|A sweet Asian radish. May be eaten raw or
|Australian bushman's bread made from flour salt and water.
|A slightly bitter green that can be used in
salads, or cooked like spinach. The roots are
also eaten or ground for a beverage called
|A black tea from the Darjeeling province of
|A small measure of an ingredient, generally
considered to be about 1/16 teaspoon, though
it isn't measured. The cook instead adds a
single splash of liquid or a pinch of dry
|A braised French dish of beef, wine, and
|The pouring of wine (generally) from the bottle
to another container, slowly, so any sediment
remains in the bottle.
|The addition of liquid to a pan of cooked meat,
followed by stirring to loosen the stuck bits
of meat from the pan. As the liquid reduces,
it becomes a sauce flavored by the meat. Usually,
stock or wine is used as the liquid.
|A small, pink-skinned potato. Any small, thin-skinned potato is usually a suitable alternative.
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