Taro and colocasia are names used to cover many root crops grown in tropical regions, most commonly Colocassia esculenta. The leaves come from plants cultivated in warm climates both for their leaves and tuberous, potato-like roots, or corms.
Tarragn is a herb related to wormwood. French tarragon is the best flavoured, but most difficult to grow and is one of the four 'fines herbes' of French cuisine. It is good in dishes containing chicken, fish or eggs.
Any dish cooked in a pastry case. This may be either savoury or sweet. If you add a pastry lid it becomes a pie.
A name for yellowtail kingfish. Mainly caught off New South Wales as a linefish but found all round the southern coasts of Australia. Now farmed under the name Hiramasa kingfish. Sometimes mistaken for the samson fish or amberjack but is more torpedo-shaped and has a yellowish tail. Smaller fish are considered to be good eating and top grade fish are used for sashimi. Good smoked. If you compare the images of the kingfish and the Hirimasa kingfish, you will find that the farmed fish is plunter, more rounds in body shape, while the wild fish is more torpedo-shaped.
Loosemeats. "The most beloved fast food in northwest Iowa." Loosemeats is (are) ground beef which is cooked loose, not formed into a shape such as a burger, seasoned and drained. It is often served in a burger bun with gherkins (US: dill pickle), mustard and a slice of cheese, a sort of unconstructed cheese burger. Loosemeats is always presented wrapped in wax paper. Loosemeats goes by many names, including tavern, Big T, Charlie Boy, Tastee or Maid-Rite.
Monosodium glutamate. This is used as a flavour enhancer in Chinese and Japanese cookery but should be used sparingly. In Chinese markets it may be called mei jiung.
A variety of wonderful, green lobed beefsteak tomatoes.
