Lake trout. This is commonly a brown trout caught in a mountain lake.
Sand leek. According to garlic grower Ron Engeland, sand leeks are edible but seldom cultivated, and have a shorter flower stalk and fewer and more inconsistently shaped cloves than Rocambole garlic with which they are often confused. Sand leeks also have a dark violet bulb wrapper.
Dunlin (US: red-backed sandpiper). A small coastal wader which in summer has a distinctive black patch on its breast.
A generic term for wheels of semihard to hard cheese made with cow’s milk similar to Emmental. They have a springy yellow paste with a few holes and dense, tough dry rind with traces of bloom or mould. They are made in the high mountains of Bavaria. These cheeses are made with whole milk and contain 45% fat (dry)/27% (total). The curds are cooked and pressed. They may weigh 20-50kg (44-110 lbs). There are countless numbers of these cheese, often bearing the words "alp" or "berg" as part of their name.
Alose. Allis shad. A freshwater shad, from a family of white, migratory fish. The shad is a bony, tasty, oily fish similar to herring, which travels up rivers in spring and is found in deep lakes. In France it is found in the Gironde where it is often grilled over vine shoots or stuffed with sorrel, and in the Loire, where it may be stuffed with beurre blanc. The roe is a great delicacy and shad is also used raw in sushi. Members of the family include Allis shad (Alosa alosa) and the smaller twaite shad or gizzard shad (Alosa fallax).
Old, as applied to top-fermented, copper-coloured beers of North Rhine-Westphalia, mainly from Düsseldorf and Münster. ‘Old’ because top-fermentation pre-dates the bottom-fermentation method used to produce better known German beers. It is served in cylindrical classes and is the basis of a spring-time fruit punch.
Copper-coloured, top fermented, bitter beer from the lower Rhine with high barley and hop content, similar to British beer.
A small disc of soft cheese made with goat’s milk, sometimes with a little added cow's milk. It has a smooth, creamy white paste and a white penicillin rind with a delicate bloom. The curds are uncooked and unpressed. It may be found in the following dimensions: 11.5 cm (4½") diameter x 3 cm (1¼") deep. Altenburger Halbfettstuffe is made with half fat milk and Dreivertelfettstuffe is made with skimmed milk.
