Glossary E

The food glossary +++ 'Esh Asaraya', 'Eghajira', 'Et'
Eierschecke refers to one of the classic foods of Dresden, Germany that is similar to cheesecake.

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.

Escopinyes refers to a Catalan tapa made of cockles, fresh clams which are mostly served "al natural". Escopinyes is also called Berberechos.

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