Long coriander. Stinkweed. A herb widely used in seasoning and marinating in the Caribbean. It is also used extensively in Thailand, India, Vietnam, and other parts of Asia as a culinary herb. This variety of coriander dries well, retaining good color and flavor, making it valuable in the dried herb industry. It is sometimes used as a substitute for cilantro, but it has a much stronger taste. This name sometimes leads to confusion with coriander.
Sausage served with curry sauce. Colleen Setchell tells me curry wurst is "MUCH more than just sausage with curry sauce. It is a choice of either rind- (beef) or brat- (pork) sausage, covered in a mild spicy curry sauce and then sprinkled with curry powder and sometimes dotted with a spicy secret sauce. There are famous franchises that can rate the level of 'heat' in your curry wurst from A - FF. F is 1 000 000 on the Scoville heat scale so it is not the faint hearted (in fact, if you order anything higher than a D, they ask about blood pressure and tell you that if you feel a pounding in your head to stop eating). I take a C and it is borderline too hot but unbelievably delicious!"
Butterkäse. 'Ladies' cheese'. An elastic, semisoft, cow’s milk cheese with bland taste, shaped like a loaf. It has yellow paste and thin penicillin mould rind. It is a high fat cheese and sometimes contains caraway seeds.
Chicken consommé garnished with spring vegetables and truffles with a quenelle of fines herbes and flavoured with chervil.
