Glossary C
Châtaignes is the French for "sweet chestnuts" made into various desserts (Marron Glace) and even to an alcohol or aperitif called Crème de Châtaigne. Châtaignes grow abundantly in Lot Valley and Ardèche in Rhones Alpes Region of France.
Châtaigne the singular form of Châtaignes is pronounced "shah-tah-nyuh".
In the Philippines, my home country, cooked sweet, roasted chestnuts are one of the best treat for Christmas. I remember when I was a little girl, I can only eat roasted chestnuts during Christmas time. My siblings love them, too. Roasted chestnuts always remind me of my childhood and my late father who never failed to bring home roasted chestnut for our Media Noche (Christmas eve meal) no matter how very, very expensive they are.
Here in Germany, during winter time, I only have to go to Hauptbahnhof (the main train station) of my city and there is a small stand in front of it selling freshly roasted and hot "Marrons". I never miss that opportunity, eating them one by one makes me feel I am home
châtaigne
Sweet chestnuts growing abundantly in the Aveyron
Pronounced: shah-TAH-nyuh
Latin: Castanea sativa
Gender: f
Language: French
Ethnicity: French
Most frequent country: France
See places: French food and cuisine
Cachaça refers to the Brazilian sugarcane alcohol. It is referres to as the Brazilian "firewater" made from fermented sugarcane alcohol used in the popular drink Caipirinha; a Brazilian liquor made from distilled sugar cane juice
Cachaca is distilled in such a way that the scent of sugar cane and rum are retained. While rum is distilled from molasses, Cachaca is distilled directly from the juice of the unrefined sugar cane. Before distillation, the juice ferments in a wood or copper container for several weeks, and is then boiled down to a concentrate. It is one of the most popular drinks in Brazil, and is used to make caipirinha and batidas.
Cachaca is available all year-round and if not available, rum can be used as its substitute.
Champ refers to Irish food which consists of chopped spring onions blended with mashed potatoes, milk and butter while seasoned to taste with pepper and salt. The dish is one of simplicity and rather inexpensive to make.
Likewise, Champ refers to one of Irish favorite foos of mashed potatoes served with a pool of melted butter. Each spoonful of Champ is dipped in the butter.
Csiga Noodles refer to very small Hungarian egg noodles which are short, tubular pasta that are hollow inside and with a winding ridge spiralling up their sides.
The pasta is made from a mixture of flour, eggs and water, then rolled and cut into small squares, which are then curled around a small iron or wooden rod.
Csiga Noodles are made on special grooved Csiga boards made of wood or bamboo. To make Csiga Noodles, a 3/4-inch square of the dough mixture is rolled from one corner to the other with a dowel about as thick as a pencil. This makes it both hollow inside and grooved outside. Some Hungarians, however, just leave the square dough as is and never bother anymore to have the special shape, although Csiga Noodles is named as such as they are supposed to be snail-shaped.
Csiga is the Hungarian word for "snail", hence Csiga Noodles are called as such because they are shaped like snails.
Csiga Noodles are generally used in making soups. The cuisine at most village weddings includes a Chicken Soup with special Csiga Noodles that were traditionally believed to have fertility-inducing properties.
Csiga Noodle is known in Hungarian as Csigateszta.