A variety of cabbage with smooth, large, blue-green leaves and a slightly bitter taste. It is the variety most commonly used in caldo verde.
This large breed make excellent pets as they are docile in addition to being good to look at. Because they are slow to mature they are not usually seen as a commercial fowl, though their egg laying is about 140 per annum. They may be light, buff or dark in colour, the latter two of which are lighter in weight. The head and skull have a pea comb and brow. They also small wattles and well-feathered shanks and toes, as are evident in this picture. It is named after the Brahmaputra River area. Here the Malay and Cochin were crossed and exported to Shanghai, China in the 1840s. They went to New York in 1846 and then to New England in 1853. The first book on poultry standards, issued in 1856, mentions the Brahmas chicken. After a gift was made to Queen Victoria the name was changed to Brahma chicken. The breed was minaly developed in the United States between 1850 and 1890, when most were light or dark, with buff birds emerging more recently.
This large breed make excellent pets as they are docile in addition to being good to look at. Because they are slow to mature they are not usually seen as a commercial fowl, though their egg laying is about 140 per annum. They may be light, buff or dark in colour, the latter two of which are lighter in weight. The head and skull have a pea comb and brow. They also small wattles and well-feathered shanks and toes, as are evident in this picture. It is named after the Brahmaputra River area. Here the Malay and Cochin were crossed and exported to Shanghai, China in the 1840s. They went to New York in 1846 and then to New England in 1853. The first book on poultry standards, issued in 1856, mentions the Brahmas chicken. After a gift was made to Queen Victoria the name was changed to Brahma chicken. The breed was minaly developed in the United States between 1850 and 1890, when most were light or dark, with buff birds emerging more recently.
String cheese. A small cylinder of elastic, white cow's milk cheese similar to Mozzarella and sometimes flavoured with caraway. It is based on cheeses from Armenia and Georgia.
The best brains are lamb's, but calf or ox brains are more readily available. However, which brains they are will depend on the country. They should be firm, plump and bright pinkish-white. They have no keeping properties so they should be used on the day of purchase after blanching in acidulated water. They are prepared by washing in running water, trimming any membranes and visible blood vessels, soaking and then washing again. They can then be either poached in court-bouillon or fried in butter and, in the West, are often served with beurre noisette.
False morel mushrooms. They are deadly poisonous if not cooked, closely resembling real morel mushrooms, being wrinkled and brown in the same way. However, morel mushrooms are symmetrical while false morels are irregular in shape and look like a brown brain, while true morels are more like a sponge. True morels have hollow stems while those of false morels are solid. Be careful to check each of these features before attempting to eat one. They have a fine flavour and are generally parboiled. They are popular in Nordic countries and in Finland especially.
Traditionally braised meant cooking between glowing embers. Now, it means to cook food in a covered vessel with very little liquid, at a low temperature and for a long time.
Braising is a method of cooking food by browning it in fat and then putting it in a tightly closed vessel with very little liquid for a long time at a low temperature.
