Glossary E

The food glossary +++ 'Esh Asaraya', 'Eghajira', 'Egg Puffs'
- Echiré (Butter) : Echiré refers to the brand of the finest French butter, preferred by French chefs, with an AOC pedigree, from the region of Poitou-Charentes along the Atlantic coast, specifically in Echiré, a village in the Deux-Sèvres Department of the Poitou-Charentes. Echiré has a delicious, unique flavor. Experiments were said to demonstrate that this flavor comes directly from the grass the cows graze on and not from the milk that goes to make the butter. However, no theories have been put forward further as to why Echiré grass should produce a different taste to any other, though the soil in this area is geologically different from that of neighbouring areas, and it may be in this soil that the secret is buried. The terrain and climate of Echiré village are certainly well suited to dairy farming which has taken place in the area for many centuries, the Romans named it first, calling it Scauriacum and later Escauriacus and then in around 1208 the name changed for the last time to Echiré. In 1894, the Société de Laiterie Coopèrative d’ Echiré was set up on the banks of the river Sèvre. Over a hundred years later the butter they produce has come to be widely regarded as the best in the world. Not only has it been granted a prestigious label of Origin – AOC Beurre des Deux-Sèvres - but the Coopérative has been granted International Organisation for Standardisation (ISO) certification for the entire process of manufacture from the collection of the milk to the sale of the finished product. Echiré butter can be purchased unsalted, slightly salted or as cooking/pastry butter. Now I wonder, where I can buy Echiré Butter in Germany, I love butter so much and a very good butter will make my day.

Embotits refers to the catch all name for meat products in Catalan, such as ham and sausages which are called Embutidos in Spanish. There are two (2) types of Embotits in Catalan: fresh and cured.

Encornet is French for small illex squid and for some it is said to be a cuttlefish. Encornet is also called Calmar , Chipiron in Basque region of France. It is also known as Calamar, Calmaret , Claougeou, Taouten, or Tautenne.

Encre is the French for "squid ink".Squid ink is used to make black rice or black pasta. I once tried to order a Black Pasta and since then it became a favorite. In the Philippines, my mother used to cook squids with their ink intact (Adobong Pusit) and the taste is always more delicious than when the ink is removed. It can be messy eating this squid ink as it leaves black stains all over the mouth, but it adds great fun.

Esqueixada refers to a Catalan term that literally means "shredded", referring to a shredded salt cod salad which is mostly served as an appetizer. Esqueixada refers to a Catalan salad made of Bacalla or Bacalao (shredded salted cod) with tomatoes, red peppers, onions, white beans, olives, olive oil and vinegar

Eieren' is the Dutch word for "eggs" which consist of different types, namely: (1) Eieren refer to the ordinary eggs. Unless you you see any of the terms below on the package, you're probably buying eggs laid by battery hens in tiny cages;. (2) Scharreleieren refers to "Free range eggs" from chickens which are not put in tiny cage, but on cages where they roam free, where there is more spcae unlike those tiny cages;. (3) Graseieren refer to eggs from hens that have access to the outdoors, usually from the countryside. (4) Vrije uitloop eieren refer to eggs from hens that have access to the outdoors. (5) Biologische eieren -refer to Organic eggs. The term "Organic" indicates a method of farming in which the hens are fed organic feed and live in a cage-free environment, with access to the outdoors. Organic egg producers may not use antibiotics except during an infectious outbreak. Forced molting or de-beaking is not allowed. (6) Biodynamische eieren - Bio-dynamic eggs. The term "bio-dynamic" indicates a method of organic farming that looks at the farm as a complete eco-system.