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Definitions (57)
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apron
The belly skin of a fowl
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barbecue
The noun of this word means a rack for drying meats. The verb usage ‘barbecue’ would mean to slow cook on a rack over burning embers.
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beetroot
The globe root of the beet. The beet leaves are eaten also and these terms are to distinguish the two.
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blanquet
A dish of light meat, such as veal, prepared with a white sauce.
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bombarded/forced
Stuffed using a bread and or meat type of stuffing. See forcemeat.
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caveach
A West Indian method of pickling fish
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chardoon
A vegetable related to the thistle that has its stalk used in cooking similar to that of celery or rhubarb.
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chibbol
A stone leek or rock onion of medium size.
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chicken peepers
Young chickens
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chine
The spine or backbone, mainly referred to on a pig in culinary terminology.
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