Deep Fried Dictionary

A glossary geared towards semi-newcomers to the food as hobby world. Turn that embarrassed and stupid-feeling frown upside down! My goal is to demystify terms in an approachable way while quietly resenting people who are xenophobic via food items and others who are elitist via food items.

I don’t cite sources because all the definitions come from my general culinary exposure. Entries describe the GENERAL components of each item checked against Wikipedia. If you see anything you think is blatantly false, please let me know, but also please try not to nit-pick. I don’t need your kind up in my deep fried BUSINESS.

I have not tried all the recipes given, but they are from sources with which I’ve had success in the past.

Forgive French words without accent marks, please, it’s just tiresome to cut and paste from Word…

Agave Nectar
Arancini
Bean Sprouts
Bolognese Sauce
Broccoli Rabe
Bruschetta
Capers
Caprese

Chimichurri
Chutney
Couscous
Edamame
Fennel
Frittata
Granita
Heirloom Tomatoes
Orecchiette
Pancetta
Parsnips
Pate a choux, profiteroles, gougeres
Pesto
Prosciutto
Risotto
Samosas
Soppressata
Souffle
Tempura
Textured Vegetable Protein (TVP)
Tiramisu
Torte
Truffles

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2 Responses to Deep Fried Dictionary

  1. Steve Perez says:

    Hi Jen,
    I hope all is well in PA!
    Let me know what you think of Peppercorns in Worcester. We may go there Saturday night.
    Thanks,
    Steve Perez

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