Glossary G
Deutsch: Wildhuhn / Español: Urogallo / Português: Galinhola / Français: Gélinotte / Italiano: Gallo cedrone
Grouse in the food context refers to a variety of game birds that are prized for their meat in culinary traditions, especially in Europe and North America. These birds, which include species such as the red grouse, black grouse, and ptarmigan, are known for their rich, flavorful meat that is darker and more intensely flavored than that of domestic poultry.
Deutsch: Brei / Español: Gachas / Português: Mingau / Français: Bouillie / Italiano: Pappa
Gruel is a type of thin, often runny cereal-based dish, commonly made from grains like oats, wheat, rye, or rice that are boiled in water or milk. It is a traditional food that dates back centuries and is often associated with historic or poverty-based diets due to its simplicity and inexpensive ingredients.
Grumbeere refer to potatoes in Saarland dialect. Potatoes or Grumbeere play an important role in Saarland's cuisine. Many of its specialties are made with potatoes, namely the Geheirade, Kerschdscher, among others.
Potato is also known as Erdapfel, Herdöpfel, Grumbeer or Grundbirne and Krumbere in Germany, Switzerland and Austria.