A name for the saucer scallop, a round scallop with 25 radiating ribs and smooth, polished shells. Two types are taken; the northern saucer around 8 cm (3") and Ballot's saucer (up to 14 cm (5½") and is fished off Queensland and Western Australia. The flesh is paler in colour, sweeter and firmer than other scallop varietes, making it very desirable.
American mustard. A smooth mustard made from the milder white seeds only. Its yellow colour comes from turmeric. The best know is French's.
A type of sand lobster found around the southern coasts of Australia and in some parts of the north west but mainly off the eastern seaboard. Sand lobsters are any of a variety of small crustaceans bearing a resemblance to lobsters and which bury themselves in sand or mud during the day. 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. Moreton Bay bugs are slightly more triangular than the Balmain bug, which also have their eyes placed very centrally, while those of the Moreton Bay bug are placed right out on the margin of the carapace. They are available at around 25 cm (10") in length. Balmain bugs are said to be sligthly inferior in flavour to Moreton Bay bugs, which are also a little larger in size.
A cocktail containing Scotch, Cointreau and Angostura bitters.
A round, fluted loaf tin. The loaf produced in it is called a Balmoral (tin) loaf. The flutings are the size of slices.
The balsam apple is a small, cylindrical, knobbly, dark green vegetable of the gourd family with red flesh and a very bitter flavour. It lightens and turns yellow as it ripens. The bitterness can be reduced by salting before cooking or using in salads.
Balsamic vinegar is a very high quality vinegar from Modena, although it is too good to be thought of as vinegar. It is made from the boiled down and reduced must, called saba, of Trebbiano, Lambrusco, Occhio di Gatto, Spergola and Berzemino grapes and aged in a succession of barrels each constructed from different woods such as cherry, ash, chestnut, mulberry and oak. These are stored uncovered in exposed attics known as acetaia, which have fluctuating temperatures, rather than in controlled cellars. The liquid slowly evaporates, concentrating the unctuous remains. It is intensely sweet and is excellent in dressings and for deglazing meat juices.
Balsam apple. A small, cylindrical, knobbly, dark green vegetable of the gourd family with red flesh and a very bitter flavour. It lightens and turns yellow as it ripens. The bitterness can be reduced by salting before cooking or using in salads.
