Glossary D

Duro queso is a Spanish term for hard cheese.

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Duroc refers to a breed of a pig with good flavor and fat-to-lean ratio. Moreover, Duroc or A la Duroc is a culinary or cooking term that refers to a garnish of new potatoes browned in butter.

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Durondeau refers to a variety of pear - a medium to large dessert pear with russeted yellow skin, flushed with red. Durondeau's flesh is juicy, with unexceptional flavor, but they store well.

Moreover, Durondeau refers to reddish brown pear covered all over in a soft russet. A high quality fruit that has fantastic flavor and texture. Leaves turn attractive red in the autumn when the fruit ripen. Originated in Belgium 1811.

Durshlag is the Russian term for colander

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Durtlik is a Turkoman word for a bread-stamp, usually studded with nails and with a wooden handle.

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Duruka refers to Fiji's unusual asparagus-like vegetable which is in season during April and May.

Dushbarra or Dushbara is one of the typical dishes from Azerbaijan. It is a broth with small raviolis filled with lamb and herbs. Dushbara is a soup made with tiny dumplings stuffed with lamb. They look like tiny or small Raviolis which is flavored with fried onion, cilantro, mint and dried sour cherry-plums. Dushbara may be served with Gutabs as a first course. Vinegar mixed with finely chopped garlic may be added also when the soup is already served at the table if desired. Garlic and vinegar are believed to be two (2) two basic ingredients that assist in the recovery from colds in Azerbaijan. Dushbarra dumplings are made manually in Azerbaijan, they are carefully shaped by hand by placing a pinch of minced lamb into a small square of dough, folding the dough in half to make a triangle and then pinching the two ends of the dough together. Although it is a tedious job to make the small dumplings, those who make them are careful not to make the dumplings thick which change the consistency of the Dushbarra soup and sometimes, the middle of the dumplings are not cooked at all. Dushbarra is very similar to the making of the dumplings used in Pancit Molo of Iloilo, Philippines, although Pancit Molo filling is made of ground pork. Our old reliable cook, was also very careful not to make the Molo dumpling too big and too think. She just put the right amount of filling and see to it that the dumplings are shaped properly. Reading about Dushbarra made to look into the past when I was still living with my Ilonggo family. Somehow, I miss their food and the way they make them.

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Deutsch: Bestäuben / Español: Espolvorear / Português: Polvilhar / Français: Saupoudrage / Italiano: Spolverare

Dusting in the food context refers to the process of lightly sprinkling a fine layer of a dry ingredient, such as powdered sugar, cocoa powder, flour, or spices, over the surface of a dish. This technique is used for various purposes, including enhancing the appearance of a dish, adding a touch of flavour, or preventing sticking during baking.

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Deutsch: Dynamit / Español: Dinamita / Português: Dinamite / Français: Dynamite / Italiano: Dinamite

Dynamite in the food context refers to a popular Filipino Appetizer or snack known for its spicy kick, visually resembling sticks of dynamite, hence the name. This dish consists of whole green chili peppers, such as long green finger chilies (siling haba), that are stuffed with ground meat or cheese, then wrapped in a spring roll wrapper and deep-fried until golden brown. Often served with a vinegar or sweet chili sauce for dipping, Dynamite is a favorite for its crispy exterior, spicy interior, and the creamy, melty filling that contrasts with the heat of the chilies.

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Dynya (????) is the Russian word for "melon"

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