Meat is the flesh of animals, whether beef cattle, sheep, goats or pigs, or other more unusual meats. A source of protein.
Jerky. The same thing as biltong from South Africa, consisting of narrow strips of meat cut from beef or game and ground vigorously to release the juices, then air or sun dried, salted and spiced, or smoked. It resembles an aged leather belt - and some would say tastes like it as well. It is popular with people travelling in remote areas, such as trappers and backpackers, as it is light and easily transportable and is high in protein.
A meat (or poultry) thermometer is inserted into meats to measure the internal temperature, which is indicative of the degree to which they are cooked, or done.
The Mediterranean or Spanish ling is a small variety of ling, it is elongated, slender, scaleless fish with a barbel. This is a variety which lives in the Mediterranean which is considered to be slightly inferior to ling.
Naples medlar. A slightly sour, juicy hawthorn berry, red, orange or yellow, the size of a crab apple and with rather similar properties, except the flesh is a bit wooly, with 3-4 hard seeds. They are used to make confectionary, liqueurs and jam (US: jelly) as well as eaten fresh.
A method of roasting coffee beans, with the beans darker roasted than for city roast but not as dark as French roast.
A method of roasting coffee beans, with the beans medium roasted, and resulting in a medium brown-coloured bean which gives a middle of the line flavour.
A medlar is a fruit about the size of a small apple which is harvested when it is soft, squashy and brown - almost rotten, said to have originated in Persia. It is most often used in making a dark red jelly-like spiced condiment. We picked these apparently rotting fruit from the ground under a tree one August near Sarlat in France. It took some courage to squirt the ripened pulp out through the skin, but such a surprise to taste the sweet, custardy flesh. Alys Fowler describes the flavour as “sweet like a date, a hint of lemon and a little apricot.” The French call them "culs de chien" or "dog's arse", which is pretty descriptive.
A small variety of bright orange to red chilli, thin, pointed and fiery hot.
