A variety of red eating apple raised in Norfolk in 1832. It tastes almost as if it has been soaked in wine and the red of the skin leaches into the flesh.
Sorghum is a versatile grain used in South Asia, Africa and Central America as a major food plant, but also used in the production of sorghum molasses, biofuels and fodder. In China it is used as the base of maotai, a famous liquor.
S.O.S., “Stuff on a Shingle,”
the polite name for this perennial military mess-hall favorite, also known as Creamed Chipped Beef, is typically a
thin, dried, and salted chipped beef served in a savory white béchamel-like
sauce with a side of petits pois, (the bread slices over which the beef and sauce are served, being the "shingles.") Often on the breakfast menu, the recipe first
appeared in military recipe compilations during World War I and, to this day,
is a favorite of service men of all stripes who either hate to love it or love
to hate it. There are home versions, and
below is one this writer enjoyed by her father, a marine, serving in the Korean
War.
A soup is a liquid dish made with broth in which other ingredients, such as vegetables or meats, float in chunks, or the whole thing is puréed, perhaps with cream added, for form a velvety cream soup like a velouté; it might be a clarified consommé style soup, with an essence of a flavour, or a good country minestrone.
There are arguments in our house about soup bowls. I like a shallow one as I like my soup to cool down, but Steve seems happy to scald his mouth and prefers a deep one!
School, tope or soupfin shark. The meat of the school shark is consumed in Spanish cuisine where it is usually known as cazon. Among recipes are the traditional "Cazon en adobo". In Mexican cuisine the term cazon refers to other species, and is prepared similarly.
