Blue-eye trevalla. The colour of the blue-eye varies from silvery with a steel blue back to pinkish brown with a purplish tinge. The eye of the fish is a deep blue with a golden ring. The caudal fin of the fish is forked and the fins are generally a dark metallic grey. The flesh is firm and white and very good eating. is also known as deepsea trevalla, blue eye cod and blue eye.
Liquid added to congealed cooking juices that have been cooled in a pan in which food has been cooked. This mixture is scraped and mixed vigorously while it comes to the boil and is then reduced by half. This concentrates the already delicious flavour. The resulting sauce is strained and seasoned and called a deglaze.
The process of heating together wine or vinegar with cooking juices to make a sauce base or dressing. It is done by heating a small quantity of liquid in a pan and mixing with the sediments in the bottom of the pan.
A bright red variety of apple, sometimes in solid colouring, sometimes striped. It is a good eating apple with juicy, somewhat crumbly yellowish-white flesh, tough skin and a slight refreshing tartness, developed during the 1870s. It was originally named Hawkeye when it arose on the farm of Mr Hiatt in Peru in Iowa, and then renamed in 1895. It was introduced commercially to the UK in 1912. This is a widely grown variety with good commercial properties. The original tree still stands in Iowa.This late-season variety is harvested from mid-October in South-East England and is at its best from December to March. It does less well in warm temperate areas, but the English version is sweeter than its American counterpart and not as red.
A fruit tasting of a mixture of banana, custard and pineapple. Could you send details (and a picture) to queries@whatamieating.com if you know more?
Saffron milk cap. It exudes milk when cut and is usually served fried or cold with a vinaigrette.
Saffron milk cap. It exudes milk when cut and is usually served fried or cold with a vinaigrette.
Rump steak (US: sirloin steak). A fabricated cut of the beef primal short loin this is a boneless strip of loin from the eye of the rib with the fat and coarser meat removed. It provides tender meat with good flavour. It is known by many names, including ambassador steak, New York (strip) steak, Kansas City (strip) steak and boneless beef top loin steak, strip loin steak, Delmonico steak and so on. This is also described as a rib steak.
