Glossary C

Charque de Llama refers to dried llama meat, fried, served with stewed corn, hard cooked eggs and cheese.

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Charqui refers to dried llama meat which is a delicacy from Peru, particularly from Cerro de Pasco.

Charquican refers to a Peruvian dish made from Charqui. Charqui refers to dried llma meat, a delicacy in Peru.

Chäshappech refers to a pancake also sometimes refers to as an omellete made from cheese, flour, milk, beer and eggs fried in oil. Chäshappech is made of Cheese batter that is spiraled through a tunnel into hot fat.

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Chashka (?????) is the Russian word for "cup"

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Chäshörnli refer to irregularly formed Cheese dumplings served with fried onions.

Chäshörnliis one of the specilaties of the Canton Appenzeller of Switzerland which is most famous for their cheeses, especially the Appenzeller cheese.

Chashushuli refers to a Gerogian dish made of juicy meat stewed with onion, tomatoes and herbs cooked on Ketsi. Ketsi refers to Georgia's clay frying-pans.

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In the food context, "châtaigne" is the French word for "chestnut". Chestnuts are a type of nut that are often used in both sweet and savory dishes in various cuisines.

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Châtaigne d'Eau is the French for "Water chestnut ", the fruit or corn of a type of a water grass or sedge. Water chestnuts are mostly used in Thai and Chinese cookery to add crunch as they retain their crunchiness and shape even when cooked. In other South East Asian nations, it is said that they are also used to make desserts and drinks Water chestnuts are available fresh or canned and can be eaten raw or cooked. Châtaigne is pronounced "shah-tah-nyuh". In the Philippines, water chestnut is also used as an ingredient in some dishes, and are only available in cans in groceries and supermarkets, as far as I know. I always have a stock at home and eat it straight from the can as snack. I have never eaten any food with waterchestnut while vacationing in Thailand, but I think Chinese dim sum available in the Philiipines has also grounded/minced water chestnuts in some of them.

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Châtaigne de Mer the French word which literally translated "chestnut of the sea" actually refers to sea urchin in Southern France. Its exterior part if thorny, and has to be opened like mussels or oyster to see the edible part which is the orange colored meat or roe inside the thorny shell. It is a must to eat Châtaigne de Mer while alive and fresh from the sea. Châtaigne is pronounced "shah-tah-nyuh". In my mother's home province (Marinduque) in the Philippines which is basically a small island in Luzon surrounded by the sea, sea urchins are rampant, especially during low tides, but I have never seen anyone pick them or fish them for eating. People pick up seashells, but never this thorny sea urchin. Now I am wondering if the locals ever eat them. On my next vacation, perhaps, I can ask the old people if ever they have these sea urchins as food. châtaigne de mer Sea urchins, with thanks to Carballeira, a Galician restaurant in Barcelona Latin: Paracentrotus lividus Gender: f Language: French Ethnicity: French Most frequent country: France Most frequent region: Southern France Better known as: oursin See places: French food and cuisine

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