Soujouk, Red
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Soujouk, Black | ■■■■■■■■■■ |
Soujouk, Black: Black soujouk refers to an Armenian-style, dry cured beef and lamb sausage. laced with . . . Read More | |
Loukanika (Sausage) | ■■■■■■■ |
Loukanika (Sausage) : Loukanika sausage is a fresh lamb or pork sausage that is seasoned with orange . . . Read More | |
Razza piemontese | ■■■■■ |
Razza piemontese refers to a breed of cattle from Piedmont Region of Italy from which a prized beef comes . . . Read More | |
Estouffade | ■■■■■ |
Estouffade refers to a French dish made of meat (beef, pork etc) which is cooked very slowly in sealed . . . Read More | |
Bresaola | ■■■■■ |
Bresaola refers to a cured raw beef that is often served in thin slices as an antipasto. The beef is . . . Read More | |
Roasting | ■■■■■ |
Roasting is a cooking method that uses dry heat, whether an open flame, oven, or other heat source. Roasting . . . Read More | |
Am dal | ■■■■■ |
Am dal is a very common dish in the Bengali's summer lunch menus. A combination of green mangoes and . . . Read More | |
Cheese and Wine Pairing | ■■■■■ |
Cheese and Wine Pairing: Red wine is often seen as the perfect partner to Cheese however white wine can . . . Read More | |
Byrrh | ■■■■■ |
Byrrh refers to a French Aperitif which is a Blend of red wine and quinine water. It also refers to a . . . Read More | |
Abegnades | ■■■■■ |
Abegnades is another term for Abignades, gooses tripe and blood cooked with Madiran served with fried . . . Read More |