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Thursday, June 01, 2006 

From Amuse-bouche to Wagyu beef

How many of you knew what the items in the title were?

If you didn't, don't be embarassed. The Seattle Times has published an article that defines all sorts of unfamiliar food items you might come across on a menu these days.

The author, Nancy Leson tells of a experience she had:

Taking me at my word, I soon had her paying homage to a gorgeous filet of Columbia River sturgeon à la plancha with braised oxtail lentils du puy and leek fondue. Yes, she loved it, though pointing to the tiny black orbs garnishing her sturgeon, she wondered, "What's this?" Taking my fork to her fish, I rendered a verdict: "Tapioca pearls dyed with squid ink."

Other items that the article defines for you:
  • Beluga lentils
  • Burrata
  • Confit
  • Day-boat scallops/Diver's scallops
  • Guanciale
  • Hanger steak
  • Kurobuta pork
  • Mâche (aka lamb's lettuce, field salad, corn salad)
  • Marcona almonds
  • Paddlefish caviar
  • Panna cotta
  • Saba
  • Squid ink
  • Togarashi

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