The word ‘single’ in the designation, “single malt whisky” refers to the fact that the whisky is produced by a single distillery and is not a blend of product from multiple distillers. Single malt whisky is made with 100% barley malt, distilled at least twice, occasionally, though, it is triply distilled in copper pot stills, and if in Scotland, to be called Scotch, it must be produced in Scotland and aged in oak casks. The source of the oak, whether European or American, size of the stills, the length of aging, type of condensers, and evaporation, all contribute to the character of the end product. The style and character of various Scotch is often described as smoky, with hints of vanilla, or of fruit, oak, peat, spice, and of course, malt. The peat or smoky flavor sometimes enters the whisky via the malt alone, to a small degree, but is mainly infused via the malt when it is dried using peat as a heat source with which to dry the malt.
Beef cut. Great cut for roasting as it comes from the back, or loin, the most tender part of the animal. It is sold boned and rolled or on the bone. They ‘eye’ of meat enclosed within the rib bones can be removed for cooking separately.
Rump steak (US: sirloin) is the gluteus muscles between the rump and the loin of beef, around the waist of the animal.
Beef cut. Tender, juicy, prime steaks from the loin. They contain the bone and marbling, as well as an outer layer of fat. Sirloin is the same as entrecôte. The steaks are pinbone, flatbone, wedge bone or boneless.
Sirtema is an oval, first early potato with yellow skin and pale yellow, firm flesh and good cooking qualities. Good in salads and casseroles. Can be boiled or steamed, or parboiled and shallow fried.
A name in Lake Superior for the lake trout. A freshwater char living mainly in lakes in northern North America. As in Europe, this char is not a common fish. Lake trout were fished commercially in the Great Lakes until lampreys, overharvest and pollution severely reduced the stocks. Commercial fisheries still exist in some areas of the Great Lakes and smaller lakes in northern Canada.
Golden Sixthread Tesselfish. A silvery estuarine fish which shoals around reefs, rather similar in appearance to a grey mullet. It is a bottom-feeder, feeding on small crustaceans and bottom-living organisms, adding to its own flavour. It is sold in Bengal and Bangladesh fresh, frozen, dried and salted.
