Sunday, January 9, 2011

Olive Varieties

Olives, in Mediterranean Cuisine are most often eaten out of hand though cooks also use them to flavor everything from pizzas to martinis. Raw olives must be cured before they can be eaten.
Curing medium is usually lye, brine or salt that affects their flavor and texture; even their degree of ripeness when picked affects the same. Green olives are picked while unripe which makes them denser and more bitter than the others. Brown or Black olives stay on the tree until fully ripened. Olives become bitter when cooked too long; so always add them to hot dishes at the last minute. Opened cans or jars of olives should be refrigerated; but some olives can be stored at room temperature if they are submerged in brine or olive oil.

Black Varieties
  • Aleppo
  • Alphonso
  • Black Bella di Cerignola
  • Gaeta / Gyeta
  • Greek Black Amphissa / Amfisa
  • Greek Black Kalamata
  • Greek Black Royal / Victoria / Royal Victoria
  • Ligurian
  • Lugano
  • Marche
  • Mission
  • Moroccan dry-cured / Moroccan oil-cured olive / Moroccan salt-cured olive
  • Nicoise
  • Nyons
  • Ponentine
  • Seracena
  • Spanish black Empeltre
  • Toscanelle
Green Varieties
  • Agrinion
  • Arauco
  • Arbequina
  • Atalanta / Atalanti
  • Green Bella di Cerignola
  • Greek green Nafplion
  • Greek green Ionian
  • Moroccan green
  • Provencal
  • Raw green
  • Kura
  • Lucque
  • Picholine
  • Sevillano / Queen olive
  • Sicilian
  • Spanish green Manzanila / Spanish pitted olives
Others
  • Hondroelia - Juicy meaty olive

Friday, December 24, 2010

Noodles

  • Asain rice noodles
  • Asain wheat noodles
  • Other Asian noodles
  • Chinese noodles / Mein / Min / Main
  • Filipino noodles / Pancit
  • Indonesian noodles / Mi / Mie
  • Japanese noodles / Menrui
  • Korean noodles / Myun
  • Malaysian noodles / Mee
  • Thai noodles
  • Vietnamese noodles / Mi
Asian rice noodles / Rice flour noodles
  • Laksa noodles
  • Thai flat rice sticks / Dried rice noodles / Rice fettuccine / Mekong rice stick / Ban pho / Banh pho / Ho fun / hor fun / Haw fun / Lai fen / Sen lek / Kway teow / Kway tio / Gway tio / Kui teow
  • Rice flake noodles / Kuay chap / Kuay jabb / Banh uot mien
  • Rice sticks / Rice stick noodles
  • Rice vermicelli / See mee / Mi fen / Maifun / Pancit bijon / Banh hoi / Beehoon
  • Thin rice sticks / Pancit palabok / Sen yai
  • Silver pin noodles / Mee tye bak / Nen dzem fen / Loh shee fun / Rat tail noodles
  • Wide rice noodles / Jantaboon / Shan shui ho fun
  • River rice noodles / Rice ribbon noodles / Vermicelli sheets / Sha he fen / Sha ho fen / Chow fun guo tiao / Kuay taew / Khao pun / Hieu tieu
Asain wheat noodles
  • Chinese egg noodles / Dan mein
  • Chinese wheat noodles / Chinese wheat starch noodles / Ganmien
  • Chow mein noodles
  • Crispy chow mein noodles / Crunchy chow mein noodles / Fried chow mein noodles
  • Chuka soba noodles
  • E-fu noodles / Yee-fu noodles / Yi noodles / Yifu noodles / Yi mien
  • Gook soo / Gougsou / Kooksoo
  • Hiyamugi
  • Hokkien noodles
  • Hong Kong noodles / Hong Kong style noodles
  • Kishimen
  • Lo mein noodles / Cantonese noodles / Cantonese style noodles
  • Mi chay
  • Miswa / Misua
  • Pancit canton / Flour sticks / Pancit mian
  • Ramen
  • Saimin
  • Shanghai noodles / Shanghai style noodles / Pancit miki / Mi xau
  • Somen
  • Udon / Japanese thick noodles / U Dong / Kal guksu
  • Wonton noodles / Won ton noodles / Noodles for sop / Chinese soup noodles
Other Asian noodles
  • Agar agar noodles
  • Arrowroot vermicelli
  • Bean curd skin noodles
  • Bean threads / Cellophane noodles / Mung bean threads / Bai fun / Transparent noodles / Translucent noodles / Slippery noodles / Peastarch noodles / Saifun / Silver noodles / Chinese vermicelli / Fen szu / Glass noodles / Crystal noodles / Jelly noodles / Sohoon / Mung pea noodles / Tanghoon / pancit sotanghon / Woon sen / Bun tau / Pekyasan / Invisible noodles
  • Cornstarch noodles / Pancit luglug
  • Harusame / Japanese vermicelli / Harusame saifun
  • Korean sweet potato vermicelli / Dang myun / Tang myun / Korean vermicelli
  • Korean buckwheat noodles / Naeng myun
  • Seaweed noodles / Seaweed threads / Chinese seaweed noodles
  • Shirataki / Ito konnyaku / Yam noodles / Devil's tongue noodles
  • Soba / Buckwheat noodles
  • Tapioca sticks / Tapioca starch noodles / Hu tieu bot loc
  • Tientsin fen pi
  • Tofu noodles / Soybean curd noodles / Tofu shreds / Gan si / Bean curd noodles / Soy vermicelli / Soy noodles

Thursday, December 23, 2010

Pasta

Pronunciation: PAH-stuh

Rod Shaped Pasta / Pasta sticks / Pasta Strands
  • Angel hair pasta / Capelli d' angelo
  • Bigoli
  • Capellini
  • Chitarra / Spaghetti alla chitarra
  • Ciriole
  • Fedelini / Fidelini
  • Mparrettai
  • Spaghetti
  • Spaghettini
  • Vermicelli
  • Vermicelloni
Flat pasta / Ribbon pasta
  • Bavettine / Mezze linguine
  • Fettucine
  • Laganelle
  • Lasagne
  • Lasagnette
  • Linguine
  • Mafalde
  • Pappardelle
  • Pillus
  • Pizzoccheri / Pezzoccheri
  • Reginette / Reginelle
  • Sagnarelli
  • Stringozzi
  • Tagliatelle
  • Taglierini / Tagliarini / Tagliolini / Tonnarelli
  • Trenette / Trinette
Shaped pasta
  • Casarecci / Cesariccia
  • Cavatelli
  • Conchiglie / Pasta shells / Pipe rigate / Maruzze
  • Conchiglioni / Jumbo shells / Giant shells
  • Creste di galli
  • Farfalle / Bow ties / Bows / Butterfly pasta
  • Fusilli / Corkscrew pasta / Pasta twists
  • Fusilli col buco / Fusilli bucati lunghi
  • Gemelli
  • Gigli / Riccioli / Campanelle
  • Gnocchetti
  • Gramigna
  • Lumache
  • Lumaconi / Giant snails
  • Malloreddus / Gnocchetti sardi
  • Maltagliati
  • Margherite
  • Orecchiette
  • Quadrefiore
  • Radiatori
  • Ruote / Ruotine / Wagon wheels / Wheels / Ruote de carro
  • Rotini / Rotelle / Spirals / Twists
  • Spiralini
  • Strozzapreti / Strozzapretti
  • Torchio
  • Trenne
  • Trennette
  • Troffiette
Soup Pasta / Pastine / Little pasta / Pasta in brodo
  • Acini de pepe / Peperini
  • Alphabets / Alfabeto
  • Amorini
  • Anelli / Anelletti
  • Anellini
  • Astri
  • Avena
  • Conchigliette / Baby shells
  • Coralli
  • Ditali
  • Ditalini
  • Fideos
  • Farfalline
  • Fischietti
  • Funghini
  • Grattoni
  • Orzo / Rosa marina / Rosamarina
  • Pulcini
  • Quadrettini / Quadrucci
  • Risi / Risoni / Pasta a riso
  • Seme di melone
  • Seme di peperone
  • Stelle / Stellette
  • Stivaletti
  • Stortini
  • Tripolini / Little bows
  • Tubetti
Tube pasta / Tubular pasta
  • Calamaretti
  • Canneroni
  • Cannelloni
  • Cannolicchi
  • Cavatappi
  • Elicoidali
  • Garganelli
  • Macaroni / Maccheroni
  • Maccheroncelli
  • Magliette
  • Maltagliati
  • Manicotti
  • Mezzani
  • Mostaccioli
  • Paccheri
  • Pasta al ceppo
  • Penne
  • Pennette
  • Perciatelli / Bucatini
  • Reginelle
  • rigatoni
  • Tortiglioni
Stuffed pasta / Filled pasta / Pasta ripiena
  • Agnolotti
  • Cappelletti / Alpine hats
  • Manti
  • Pansotti
  • Ravioli
  • Tortelli / Anolini
  • Tortellini
  • Tortelloni
Other Pasta
  • Black pasta / Squid-ink pasta / Pasta nera
  • Corn pasta
  • Dried pasta / Pasta secca
  • Egg pasta / Pasta all'uovo
  • Fregola / Fregula
  • Flavored pasta / Colored pasta / Pasta colorata
  • Fresh pasta / Pasta fresca
  • Kamut pasta
  • Long pasta / Pasta lunga / Long goods
  • Malfatti
  • Pasta ascuitta
  • Pasta sheet
  • Quinoa pasta
  • Ribbed pasta / Pasta rigate / Grooved pasta
  • Rice pasta
  • Short pasta / Short goods
  • Smooth pasta / Pasta lisce
  • Soy pasta
  • Spelt pasta
  • Truffle pasta / Pasta al tartufo
  • Whole wheat pasta