Glossary H

The food glossary +++ 'Habichuela Marca Diablo', 'Hunggo', 'Hong'
Honeycomb Tripe refers to a kind of tripe from the second stomach of the cattle or ox called the Reticulum. Reticulum called the hardware stomach because if cows accidentally eat hardware (like a piece of fencing scrap, nails or something which it is not supposed to eat), it will often lodge here causing no further damage. Honeycomb Tripe is called as such because itappears like a honeycomb.

Hishimochi refers to a Japanese sweet with pink, white and green layers which is one of the special foods associated with Hina Matsuri. On Hina Matsuri, Japanese families with girls will display a special set of dolls and serve special foods, like Hishimochi to celebrate having a girl or girls in the family. Moreover, Hishimochi which is also spelled Hishi-Mochi refers to a diamond shaped rice cakes are placed on the stand with Hina dolls. Hishimochi are colored in pink which implies peach flowers, white which denotes snow, and green that mplies new growth. Hina Matsuri is celebrated annually in March 3.

Hojas de Aguacate refer to Avocado leaves come from the avocado tree and are used both as a garnish as well as for seasoning. The leave's slightly bitter taste adds flavor to various Mexican dishes like simmered meats and soups. The leaves of the the Mexican Avocado species has usually an anise scent that contributes to the flavor and aroma of the dishes. Cooking Tips for Avocado Leaves Bay leaves; fennel Whether fresh or dried but especially dried, the leaves are best lightly toasted before using, to wake up the taste. You can use them whole as you would bay leaves, or ground, as a spice. Storage Hints for Avocado Leaves Store in a sealed container, as you would bay leaves.

Halászlé refers to Hungarian Fish soup. Halászlé is one of the typical dishes from Hungarian cuisine. It is made of fish, but said to be very different from ordinary fish soup. Halászlé is made in many different ways, but all Halászlé recipes have basic ingredients, such as, onions, green peppers, and ground red paprika (orölt pirospaprika). The red paprika is added in copious amounts as it not only gives a distinct color and flavor to the soup, but also plays an important role in creating the true consistency of the soup. Halászlé is always served with fresh, white bread. Pasta mixed with sour cream and cottage cheese (túrós csusza) is traditonally served as a main course following the Halászlé. There are two main types of fish soup (Halászlé) and each one is conencted to a town: (1) from along the Danube called Baja Fish soup (Bajai Halászlé). When making the Baja fish soup, the fish and the stock are cooked together and then thickened by adding long, wide strips of cooked pasta. (2) from the banks of the River Tisza is known as Szeged Fish soup (Szegedi Halászlé). What is special about the Szeged fish soup is its strong stock which is first made by passing a mixture of thoroughly cooked small fish, onions, and paprika through a sieve. The soup is made of this stock and served with big slices of cooked fishand Both towns are proud of their own soups and their Annual Fish soup cooking competitions became a popular festivals and atrract thousands of visitors yearly.

Hinano refers to the famous beer from Tahiti or the French Polynesia..

Holler refes to a popular Austrian soft drink that is made of elderberry blossoms.