Glossary B

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Basmati rice is a long-grain and scented rice and when literally translated from Hindi it means "queen of scents"or "pearl of scents". It is an aromatic long grain slender rice from India and Pakistan, is fragrant and has a nutty flavor. It is the world’s best rice one can use for cooking. Basmati Rice is a non-glutinous rice that has been cultivated at the foot of the Himalayan mountain ranges for centuries. The rivers Yamuna and Ganga feed the fields. For centuries it has been exported to the Arab countries and many of the Arab traditional rice dishes are cooked with long grained Basmati rice. This Basmati rice originates from India's Basmati seeds. Prized for its aromatic qualities, this unique rice fills many home with the fragrance of popping corn while it cooks. The delightful popcorn fragrance and flavor is natural to this aromatic rice. Nothing was added to this rice and no special steps are needed to achieve this special aroma and flavor. It looks and cooks just like other long grain rice'sm but is one of the most flavorful rice's to be ever tasted by man. Basmati Rice is used for the following: 1. Used in Rice Pilafs of Middle Eastern and Indian origin 2. Used in the Biryanis of India 3. Makes excellent plain boiled rice 4. Not very good for puddings, burgers or any dish where the rice is not displayed whole. For such dishes parboiled rice or short grained rice is preferred. Cooking Hints: Basmati rice can be boiled in water with fresh herbs for perfumed rice dish or just add ghee to the water to enhance its nutty aroma and double your rice dinning experience. Add some whole spices, nuts, dried fruits, vegetables and beans or meats and even fish to the rice and make a rice dish into a main meal. Notes : Basmati rice is known as the queen of rice. It is long grained, non-glutinous and particularly good for formal rice cooking. Basmati Rice is a simple grain yet throughout history it has been on royal menus of various cultures as the main dish. From the pilav of Turkey, polou of Persia, pilafs of the Steppes, the Isotos and Paellas of the Mediterranean, to the pilau and Biryanis of India it has been served to great sultans, maharajahs, shah’s and emperors. Spices, nuts, dried fruits, vegetables and herbs are great with Basmati rice. Basmati rice transforms rice dishes into extraordinary meals.

Blubber refers to the thick layer of fat between the skin and the muscle layers of whales and other marine mammals, from which an oil is obtained. Arctic marine mammals, like whales, seals and walruses, are warm blooded but spend most or all of their lives in the cold water. Heat loss is much greater in water than in air, and without a way to keep heat from leaving their bodies, they would freeze to death in water that is usually just above the freezing point. To insulate them from the cold, these animals have a thick, dense layer of connective tissue and fat under their skin called blubber. The blubber of Arctic marine mammals both stores energy and provides insulation. The thickness of the blubber can vary from a couple of inches in smaller whales and seals, to over 12 inches / 30 centimeter thick on larger whales. Blubber is important to Arctic native people because it provided both high energy food and oil for fuel, and this rich oil was the main reason for the whaling trade. Whale blubber was collected, then rendered down into oil in giant cauldrons. The whale oil was used as fuel in lamps, for making candles, and as lubricants for machinery. Blubber which allowed these animals to live by providing them insuation and stroing their energy, is most of the time the reason why they are killed, because of their blubber. In Faroe Islands, blubber is one of their foods. Blubber is put in the saucepan with salt and boiled for an hour, together with some whale meat and potatoes. The recipe for this nutritional meal, however, is not found in cookbooks and could not be found on the menu of a restaurant in Faroe Islands either. Blubber is the common Inuit name for the 4 to 5 inches of fat taken from a whale. Easily rendered, it is valued for fuel and light, used in cooking or as is. Sometimes fresh chunks are secured with a string to a baby's toe and offered as a pacifier. The Inuit are the indigenous peoples inhabiting the Arctic regions of Canada, Greenland, and Alaska.

Blue Gill refers to a North American perch that is also called sunfish, a kind of fish

Basic Korean Food Dictionary Sikdang - Restaurant Myeon/Guksu - Noodles Bap - Rice (cooked) SEAFOODS Daehap - Clam Ge - Crab Ojingeo - Cuttlefish Saengsoen - Fish Gul - Oyster Saeu - Shrimp MEATS Sogogi - Beef Dakgogi - Chicken Yanggogi - Mutton Dwaejigogi - Pork VEGETABLES Kong - Bean Oi - Cucumber Gim - Dried seaweed Maneul - Garlic Gochu - Red pepper Yeongeun - Lotus root Beoseot - Mushroom Yangpa - Onion Gamja - Potato Mu - Radish Kongnamul - Soybean sprouts Sigeumchi - Spinach CONDIMENTS Huchu - Black pepper Butter - Butter Gochugaru - Powdered red pepper Gochujang - Red pepper paste Gyeoja - Mustard Sogeum - Salt Ganjang - Soy sauce Doenjang - Soybean paste Seoltang - Sugar Sikcho - Vinegar Jam - Jam Ketchup - Ketchup Mayonnaise - Mayonnaise BEVERAGES/DRINKS Deounmul - Hot water Chanmul - Cold water Saengsu/Gwangcheonsu - Mineral water Cha - Tea Chikcha - Arrowroot tea Boricha - Barley tea Hongcha - Red tea Gugijacha - Tea made by the dried fruit of the Chinese matrimony vine Yujacha - Citron tea Omijacha - Five flavors tea Sanggangcha - Ginger tea Insamcha - Ginseng tea Nokcha - Green tea Ssanghwacha - Herb tonic tea Kkulcha - Honey tea Kkulsamcha - Honey-ginseng tea Daechucha - Jujube tea Lemoncha - Lemon tea Ssukcha - Mugwort tea Yulmucha - Pine nuts, walnuts and Adlay tea Uyu - Milk Maekju - Beer Podoju - Wine Makgeolli - Raw rice wine Soju Yam - tapioca vodka Insamju - Ginseng wine Coffee - Coffee Cocoa - Cocoa Juice - Juice Orange juice - Orange juice POPULAR KOREAN DISHES Bulgogi - Grilled beef Bulgalbi - Ribs grill Galbigui - Roasted beef ribs Dwaejigalbi - Roasted pork ribs Galbitang - Beef rib soup Sogeumgui - Grilled meat with salt Jjigae - Stew Galbijjim - Beef rib stew Dubujjigae - Tofu stew Sundubujjigae - Soft bean curd stew Dakjjim - chicken stew Kimchijjigae - Kimchi stew Doenjangjjigae - Soybean paste stew Dakgalbi - Chicken ribs Kimchibokeumbap - Kimchi fried rice Gonggibap - Boiled rice Bibimbap - Rice mixed with assorted vegetables and meat Dolsotbibimbap - Rice mixed with meat and assorted vegetables in a hot stone dish Mulnaengmyeon - Noodles in chilled broth Yeolmunaengmyeon - Noodles with radish leaves Bibimnaengmyoen - Noodles with hot sauce Kongguksu - Noodles in ground soybean soup Kalguksu - Hand-made noodles Ramyeon - Instant noodles Japchae - Mixed vegetable and meat with Chinese noodles. Nakjijeongol - Octopus stew Guk/Tang - Soup Samgyetang - Ginseng chicken soup Dakbaeksuk - Chicken boiled in water Seolleongtang - Beef stock soup Gomtang - Boiled beef soup Doganitang - Ox-knee bone soup Yukgaejang - Spicy beef soup Maeuntang - Spicy fish soup Haemultang - Spicy assorted seafood soup Miyeokguk - Seaweed soup Bugeoguk - Pollack soup Mandu - Dumpling Manduguk - Dumpling soup Twigim - Fried food Kongnamulgukbap - Boiled rice and bean sprouts served in soup Jeonbokjuk - Abalone porridge Kimchi - Pickled vegetables Pajeon - Green onion pancake Bindaetteok - Mung bean pancake Ttokbokki - Sliced rice cake in hot sauce Yukhoe - Minced raw beef Jokbal - Steamed pork hocks Bossam - Steamed pork & cabbage Agujjim - Spicy steamed angler fish Hanjeongsik - Korean set meal Gimbap - Rice, vegetable and meat rolled in dried laver

Bodega is the Spanish word for Winery or cellar.

Brut is a dry Cava from Spain

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