Glossary D

The food glossary +++ 'Depouillage', 'Dahon ng sili', 'Dilis'
Demre (Capsicum annuum) refers to a variety of chili; a 4-6 inch long mild Cayenne type pepper from Turkmenistan. It has a green color with a thin skin.

Dry storage means the storing of foods in a dry place at room temperature.

- Dil Paça (Çorbasi) : Dil Paça refers to a Turkish soup made with the tongue of a lamb or sheep that cooked in a meat stock. Paça means lamb's feet which is used for food and Dil is Turkish word for "Tongue". Dil Paça is a Turkish delicacy; a soup said to cure hangover and not for the fainted heart. To eat this Corbasi (soup), it is recommended to add a lot of garlic sauce , vinegar and red pepper shavings.

Domburi is a Japanese general term for "bowl". However, it is also the name of a popular Japanese dish which is a bowl of cooked rice with some other food put on top of it. In other words, rice with toppings. There are many varieties of Domburi dishes based on the toppings. Some of the most popular Domburi dishes are the following: (1) Oyakodon (Oyako Domburi) Mother and Child Domburi The name of this popular domburi dish comes from its two (2) main ingredients, chicken and egg. Very rarely, a domburi with salmon and ikura (salmon eggs) may also be called Oyakodon. (2) Katsudon (Tonkatsu Domburi) Pork Cutlet Domburi Katsudon is served with tonkatsu (deep fried breaded pork cutlet), egg and onions on top of the rice. (3) Gyudon (Gyuniku Domburi) Beef Domburi Gyudon is very popular as an inexpensive type of fast food served at chain stores across the country. It tastes particularly good when mixed with a raw egg. (4) Tendon (Tempura Domburi) Tempura Domburi Tempura are deep fried pieces of battered seafood and vegetables . Various tempura pieces are dipped into a soya based sauce before served on top of the rice. (5) Unadon (Unagi Domburi) Eel Domburi The eel is grilled and prepared in a thick soya based sauce before served on top of the cooked rice. (6) Chukadon (Chuka Domburi) Chinese Style Domburi The topping of Chukadon consists of vegetables, seafood and meat in a thickened Chinese style sauce. (7) Tekkadon (Tekka Domburi) Tuna Domburi The topping of Tekkadon is raw tuna (maguro). It is served with strips of nori seaweed and sometimes ground yamaimo

Dendê is the Portuguese word for "Palm Oil". There are a number of dishes in Brazil and Portugal which are cooked using Palm Oil, such as Acaraje , Vatapa, Farofa , among others. Dendê palm oil is obtained from the oil palm (Elaeis guineensis) which orginated in Central Africa. The small, clustreed fruit of this palm goes through a variety of colors, like yellow, rust and red before finally turning black when ripe. Palm oil is extracted from the pulp of the fruit and is used extensively in the Bahian cooking of Brazil. It has a nutty flavor and deep orange-yeloow color and lend a special touch to foods. For some cooks, there is no real substitute for Palm oil. Dendê may be purchased at apecialty stores or international markets. If not available, olive oil can be a substitute although the taste of the food will not taste the same (but still be delicious) as when Palm oil is used.

Dry-Heat Method refers to any cooking method in which heat is transferred to the product by air or by waves from the heat source. Examples of Dry-Heat Methods of cooking are: baking, roasting, barbecuing, broiling, grilling and searing