Glossary T

Tinta Roriz refers to a grape variety which is also known as Tempranillo in Spain and is the only key 'Port' variety that is widely planted outside of Portugal. Tinta Roriz produces large crops that can vary widely in quality depending on the vintage and the vineyard site. Its wines can range from light in body to full bodied with heavy tannins. It is not a grape that makes very good wine on its own but it can be useful when used as a "spice grape" in a blend. Tinta Roriz is the only classic variety of the Douro not indigenous to Portugal. It is known in Spain, its birthplace, as Tempranillo. The name, from "temprana," or "early," refers to its trait of ripening early. Of the top varietals, Tinta Roriz is the most variable in in quality. High in vigor, moderate in productivity and highly resistant to heat and aridity, Tinta Roriz grows best on hot, dry south-facing schist slopes, away from water, with shelter from wind. Such siting helps curb the vine’s vigor and also helps it avoid rot, to which it is susceptible. The Tinta Roriz produces thick-skinned, deeply-colored grapes not too high in acidity which yield masculine wines of firm tannic structure, excellent complexity and distinctive resiny fragrance. It constitutes 12.1% of plantings in the Douro Valley, the second most prevalent vine. Alternate name of Tinta Roriz are: Tempranillo; Aragonez; possibly the Valdepeñas of California

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Tintenfisch also known as zehnarmiger Tintenfisch, is a German word for Squid, calamari, octopus, or cuttlefish.

Tintenfische is the German word for "Squids".

English: Pork blood stew / Deutsch: Blutwurst / Español: Estofado de sangre de cerdo / Português: Ensopado de sangue de porco / Français: Ragoût de sang de porc / Italiano: Stufato di sangue di Maiale /

Tinumis refers to the Nueva Ecija's version of Diniguan (Blood Stew) . The only difference is that in Nueva Ecija they use tamarind young leaves as a souring agent instead of the usual vinegar (Suka) used in other places in the Philippines when cooking the Dinuguan (Blood Stew)

English: Steamed meatloaf / Deutsch: Gedämpfter Hackbraten / Español: Estofado al vapor de Carne / Português: Bolo de carne cozido a vapor / Français: Terrine de viande cuite à la vapeur / Italiano: Polpettone al vapore /

Tinumok refers to a dish from the Philippines, particularly from the Bicol Region made from Gabi known in English as Taro leaves filled with mixture of shrimps, flaked fish or fish, young coconut ,onion, shrimp paste and boiled in coconut milk spiced with ginger, chili and lemon grass.

Tinumok can also be made using meat (pork or chicken) rolled in Taro (Gabi in Filipino) leaves and cooked with coconut milk. This dish is almost similar to Laing and Pinangat which is also made from the leaves of Taro.

Tinumok, like any other Philippines dishes has many variations, considering that the Philippines is made up of many Regions and each Region has its own version of the dish. Tinumok is called Tinuktok and Pinangat in some Visayan Regions, like Iloilo.

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Tinürü refers to the name of the old ovens where traditional breads were mostly baked at home in the earlier times. Tinürü is now called "Tandir". Based on Turkey's historical records, assorted flavored breads were created with the addition of butter, spices and fragrant herbs during the feast days of the olden days. Flavorings used were usually spices and herbs, such as salt, cumin, nigella seed, fennel, saffron, sesame, mustard and watermelon seeds. Delicious flavored breads, sesame, watermelon, sunflower and poppy seeds are still being used nowadays in Germany, Bread with watermelon seeds is my favorite, especially when it is freshly baked, even the watermelon seeds are crispy. I can not resist these breads, one of my favorite things in Germany.

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Tio refers to a Maori term for crab

Tip Khao is a term in Laos which refers to a simple but attractive woven bamboo container where cooked sticky rice (Khao Niaw ) is served.

In Laos, there are traditions to follow when it comes to the use of Tip Khao and one of them is to always replace the lid on top of the Tip Khao every end of the meal as it is considered a bad luck when the lid is not put back in its proper place.

While cooking any green-leafy vegetables, add a pinch of sugar. This will help maintain the bright green color of the leaves.

For cooking with fresh herbs, there are some basic rules:

Fresh herbs are more delicate than dried ones and can lose some of their flavor when cooked too long. For slow cooked sauces and

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