Glossary B

English: Buos / Deutsch: Abuus / Español: Abuus / Português: Abuus / Français: Buos / Italiano: Abuus /

- Buos / Abuus :

Buos also called Abuos/Abuus refers to one of Ilocano's exotic delicacies. Buos refer to "Ants Eggs". These pale white colored "Ants eggs" are the eggs of large species of winged ants / fire ants that are collected or harvested from their nests which are hidden in the mountains and forests areas of Ilocos durung summer months.

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Bur noise refers to a method of cutting food into very small or (1/8 inch dice.

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Buraik a starter dish from Yemen made of puff pastry which is stuffed with minced meat.

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Burfi is an Indian version of cheese cake that is considered a dessert in India. Burfi is actually not made from cheese but made of milk and spices, particularly cardamom until it reached its right consistency and turned like a soft cheese cake.

Below are version of Burfi sold in one of the sweet shops in Allepey, Kerala, India

These slices of Burfi is sold from this small sweet shop in Allepey, Kerala, India. The store might be small, but their Burfi has a big big delicious taste

Burghul also known as bulghur wheat or bulgar refers to Arabic parboiled and dried wheat kernels processed into grain which is used in tabbouleh and mixed with lamb in kibbeh

Burgonya is the Hungarian word for "Potato". Burgonya is also known as Krumpli. Burgonya is pronounced "boor-gon-yu".

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- Burgundy (Snail) :

Burgundy Snail or Helix pomatia linné refers to one of the most known and edible snail. It also is called by the following names: the Roman snail; Apple snail; Lunar; La Vignaiola; Weinbergschnecke in German and the French call them Escargot de Bourgogne or Gros Blanc.

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Buri is a type of fish called yellowtail or Japanese amberjack.

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Buri Toro is the Japanese term for the belly strip of adult or mature and fatty yellowtail.

Buro is the Filipino word for "pickled" or "fermented". Just putting the food which is to be pickled/fermented in water with salt, as in Burong Talangka (Pickled/Fermented small river crabs), Burong Kamias (Pickled/Fermented Kamias) and Burong Mustasa (Pickled/Fermented Mustard Leaves). In Ilocos, Karmay is also prepared this way, they just put fresh Karmay in water with salt and it is ready to eat some hours. The last time I ate Burong Karmay was in Vigan Ilocos Sur, nar their beautiful church, there was a small wooden cart selling them from a big glass jar with salted water and filled with green Karmay.

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