English

[English]

Terms in English 1511-1520 of 8494

bladderdock

[English]

The leaves of bladderdock are eaten raw or cooked. They have an acid flavor, they are used like sorrel as a flavouring in salads or as a spinach. scarlet flowers are used to make jams (US: jellies) and jellies (US: jellos) or dried and used to colour foods.

badderlocks

[English]

Edible seaweed which is prolific on the northern coasts of the British Isles. Known as honeyware in Scotland.

bladderwrack

[English]

In North America this would refer to a tropical plant producing long clusters of fruits similar to grapes, coloured white, green, red or black. These can be eaten fresh or are used to make a drink similar to wine. In Europe this would mean a type of seaweed with air pockets along the fronds - the sort we used to pop on the beach..

bladebone

[English]

Beef cut. From the top forequarter, this is a large, lean, well marbled joint which is usually boned and sold as chuck, blade or braising steak. It is the best of the stewing meats, and can be braised. It is also the scapula, the principle bone of the shoulder.

blade chop

[English] plural blade chops

Beef cut. The chuck or shoulder quarter is large and can yield a number of different cuts, of which this is one. Also available are inside chuck roll, chuck tender, chuck short ribs, arm pot-roast and Boston cut. These are less tender cuts than the prime loin and rib cuts but are nevertheless particularly tasty when cooked well. A moist heat is required, which makes all these cuts suitable for braising and pot-roasting, as well as casseroling.

blade mace

[English]

The bright red, leathery, lacy coating or aril of the nutmeg. It has a separate, distinctive flavour of its own. The first time I saw mace was in Penang, when I picked a nutmeg. I had it for years, being quite unable to part with it. The mace faded and the nutmeg finally dried up.

blade meat

[English]

A sub-primal cut of the beef primal rib. It is the lean flesh overlying the rib eye and ribs.

blade of beef

[English]

Beef cut. From the top forequarter, this is a large, lean, well marbled joint which is usually boned and sold as chuck, blade or braising steak. It is the best of the stewing meats, and can be braised.

blade of pork

[English]

A joint cut from the top of the neck, consisting of the shoulder blade and surrounding muscle, usually boned for slow roasting. Alternatively it can be cut up and braised.

blade (pot) roast

[English]

Beef cut. A sub-primal cut of the beef primal chuck. The chuck or shoulder quarter is large and can yield a number of different cuts, of which this is one. Also available are inside chuck roll, chuck tender, chuck short ribs, arm pot-roast and Boston cut. These are less tender cuts than the prime loin and rib cuts but are nevertheless particularly tasty when cooked well. A moist heat is required, which makes all these cuts suitable for braising and pot-roasting, as well as casseroling.