Category: J

A rudimentary variety of bread made from cornmeal, which was initially a staple food of Native Americans. There is no consensus among experts regarding the name’s origin, recipe, or even the color of the cornmeal employed. Some argue that it is an adulteration of “Shawnee,” the tribe that supposedly imparted the recipe to early settlers.…

The piscine species commonly known as John Dory in Great Britain and St Pierre in France, boasts an unsightly exterior appearance, with a distinctly peculiar oral cavity and a compact body structure. The epidermis is adorned with a fetching hue of golden tint, while the alabaster meat exudes a delectable taste.  

California produces a distinct variety of white wine named after the grape it is made from, the Johannisberg Riesling. This type of wine is typically medium-dry to sweet in taste. In addition to this, California also produces Late Harvest wines similar in style to the Auslese, Beerenauslese, and Trockenbeerenauslese wines found in Germany. The Johannisberg…

The root tuber originating from tropical regions of the Americas shares a physical resemblance with the rutabaga. In terms of taste, it is similar to the water chestnut. In Mexico, this vegetable is often used as a substitute for potatoes, but can also be consumed raw, with a sprinkling of lime juice, cayenne pepper, or…

The fruit of the decorative Japonica tree is occasionally employed in the creation of jams or jellies.  

The art of making jam is a practical and effective way of preserving fruits. The taste of homemade jam is often superior when compared to commercially available options. Even if fresh fruits are not readily available from personal gardens, they can be purchased at a lower price when they are in season. Nevertheless, it is…

A Chinese-American dish known as chop suey, created using pork as its primary meat ingredient. Variations in spelling often occur in the transliteration of Chinese terms, with examples including the use of “tsu” or “chu” instead of “ju,” and “yuk” being spelled as “‘yuk” on occasion.  

A delectable and creamy dessert made with milk, sweeteners, and frequently flavored with fruit. This dessert is set using rennet, an enzyme that aids in coagulating the milk to give it a soft and delicate texture. A sweet course comprised of curdled milk, formed through the application of rennet to the milk. The enzymatic activity…

The juniper plant, a type of evergreen shrub or tree, produces diminutive, spherical berries that are dark in color. These berries, as well as their extracted juice, are commonly utilized to imbue gin with its distinctive flavor. Additionally, they are frequently employed in French cuisine to create a liquid for basting meats like goose or…

Tiny pastries or biscuits that incorporate shredded citrus peel, placed in small heaps onto a flat baking tray, then cooked until they become brittle and golden-brown in color. This term may also refer to a rolled biscuit that is frequently shaped like the letter “S” or cut into other shapes.