Sand lobster. Sand lobsters are any of a variety of small crustaceans bearing a resemblance to lobsters. There are many of them, including bay bug, bay lobster, shovel-nosed lobster and rudder-nosed lobster which is similar to a slipper lobster. Moreton Bay bugs and Balmain bugs are available commercially.
Rue is a very bitter herb, best added to cooking and removed quite rapidly. The better part of its flavour is then imparted and the bitterness reduced. I have to say that it is a flavour and smell that I cannot abide. I used to live in an Elizabethan farmhouse on the outskirts of Oxford and had to brush past a large rue plant to reach my car in the mornings. I loathed it.
The ruff (US: ruffe) or pope is a fish. I am finding it difficult to describe this fish. Some describe it as a freshwater fish found in temperate regions of Europe and northern Asia, similar to the walleye of the Great Lakes. Here the introduction of the fish has been disastrous, damaging to local populations. Predators have been introduce and poisons specific to this fish are being investigate to try to eradicate it. The ruff is usually 4-6 inches (10 - 25 cm) in length and will never exceed 10 inches, but is a very aggressive fish for its size. The ruffe also has a large, spiny dorsal fin likely distasteful to its predators. Others describe it as a small freshwater European perch, which sounds a friendlier fish altogether. Perhaps in its own native waters the balance has meant that it does not require to be aggressive. Could you send details (and a picture) to queries@whatamieating.com if you know more?
The ruff (US: ruffe) or pope is a fish. I am finding it difficult to describe this fish. Some describe it as a freshwater fish found in temperate regions of Europe and northern Asia, similar to the walleye of the Great Lakes. Here the introduction of the fish has been disastrous, damaging to local populations. Predators have been introduce and poisons specific to this fish are being investigate to try to eradicate it. The ruff is usually 4-6 inches (10 - 25 cm) in length and will never exceed 10 inches, but is a very aggressive fish for its size. The ruffe also has a large, spiny dorsal fin likely distasteful to its predators. Others describe it as a small freshwater European perch, which sounds a friendlier fish altogether. Perhaps in its own native waters the balance has meant that it does not require to be aggressive. Could you send details (and a picture) to queries@whatamieating.com if you know more?
An indeterminate variety of tomato producing yellow fruits which have a pleated shape, like an accordion. It is a stuffing tomato with excellent flavour.
The rufous milk cap is a poisonous mushroom, but not deadly. (If gathering mushrooms you must be absolutely certain what you have before you eat them as many are very poisonous.)
A rum baba is a spongy yeast cake containing raisins and steeped, while still warm, in rum or kirsch, said to have been discovered by the Polish king Stanisław Leszczyński when he dipped a kougelhopf in rum. His pastry chef, Sthorer, later perfected a dish of brioche dipped in rum. Although ‘baba’ seems to mean ‘old woman’ it is also said to be named after Ali Baba of the 1001 Nights. It is cooked in a special fluted, cylindrical mould resulting in a cake the shape of a long, gathered skirt. The baba also has a long association with Naples. If the raisins are omitted it is technically known as a small savarin.
Beef cut. If cut across the saddle with both back ends of sirloin, this becomes a large, traditional baron of beef. Rump is usually sliced for steak. Rump steak is a large, tender, tasty, long cut of steak taken from the top of the rump.
Beef cut. Top of the hindquarter, the same cut as round steak. Without the bone it become rolled rump. Safer to braise or pot roast.
Rump steak is a cut consisting of the gluteus muscles between the rump and the loin of beef, around the waist of the animal. In the United States this is described as a fabricated cut of the beef primal short loin and is a boneless strip of loin left when the fillet or tenderloin is 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.
