Glossary H
Hominy is a unique corn product that has been a staple in various cuisines around the world for centuries. It is made from dried corn kernels that have undergone a special process called nixtamalization, which involves soaking the corn in an alkaline solution. This article will explore the definition, culinary uses, nutritional benefits, potential risks, and provide a popular Hominy recipe. Additionally, we will delve into the history and legal aspects of Hominy and list some similar ingredients.
Deutsch: Honig
Honey is a sweet food made by bees using nectar from flowers. The variety produced by honey bees (the genus Apis) is the one most commonly referred to, as it is the type of honey collected by beekeepers and consumed by humans. Honey produced by other bees and insects has distinctly different properties. Honey bees transform nectar into honey by a process of regurgitation and evaporation.
Honeycomb Tripe refers to a kind of tripe from the second stomach of the cattle or ox called the Reticulum. Reticulum called the hardware stomach because if cows accidentally eat hardware (like a piece of fencing scrap, nails or something which it is not supposed to eat), it will often lodge here causing no further damage. Honeycomb Tripe is called as such because itappears like a honeycomb.
Hongeo is a Korean word for "Skate fish". Skate fish is a member of the shark family and looks like a small sting-ray. It is flat with a kite-shaped body. It has no bones, merely cartilage. In Korea the fish is placed raw into an earthen clay pot and left at room temperature for a few days to ferment . Fermented skate is said to be over 100 times healthier than yogurt for its natural probiotic
Hongeo is one of the fermented Korean foods.
Honghap is the Korean word for "Mussels". In Korea, mussels are made into soups together with other ingredients and porridge (Honghapjuk), or simply braised (Honghapcho)
I love mussels, it is one of my favorite seafoods. In the Philippines, we just saute mussels in their shells in garlic, onion and ginger and as simple as it is, it always turned out so good. In Germany, I have a favorite restaurant serving mussels during "Mussel Season". On my 50th birthday, I was lucky enough to be able to eat mussels. In this restaurant they cooked mussels with white wine, something different from how we cook it in my country. I miss my country and so its simple but delicious food, including "Tahong" (mussel)
Hongo Paccu refers Mushroom in Peru.