Glossary S
Scombro is the Italian word for mackerel. It is also known as sgombro
Deutsch: Portionierer / Español: Cucharón / Português: Colher de servir / Français: Cuillère à glace / Italiano: Porzionatore
Scoop in the food context refers to a tool or utensil used to portion, measure, or serve food, particularly soft or malleable items like ice cream, Cookie dough, or mashed potatoes. It can also describe a standardised serving size that is shaped or measured using such a tool.
Scorfano is the Italian word for rascasse, a kind of fish varying in color from red to a combiantion or mixture of greens and browns and measures 25 to 50 centimeters.This fish has large head and fan-shaped spiny fins.
Scorza is the Italian word for peel, skin, rind, bark, like Peel of orange or other fruits, usually candied or preserved and used as an ingredient in baking
Scotch Woodcock refers to a savory of creamy scrambled eggs on toast with anchovies. It is a British/Scottish breakfast treat which is essentially scrambled eggs on toast with a bit of anchovy.
In Victorian and Edwardian Scotland times, Scotch Woodcock was popular. This savory dish was served at the end of a five (5) or six (6) course meal, nowadays it would likely be served as a starter or a light snack.
Scotch woodcock (Brit.) A savory of creamy scrambled eggs on toast with anchovies.
This savoury dish was popular in Victorian and Edwardian Scotland. It was served at the end of a meal then, now you would be more likely to serve it as a starter or a light snack.
Deutsch: Schottland / Español: Escocia / Português: Escócia / Français: Écosse / Italiano: Scozia
Scotland is renowned for its distinct and rich culinary heritage, featuring a variety of traditional dishes, locally sourced ingredients, and unique cooking methods that reflect its history, geography, and culture.
Scottare is the Italian cooking term which means to saute the food in hot fat to make it golden brown and crispy.
Scottare is pronounced ""skoh-tah-reh"
Scottare is pronounced ""skoh-tah-reh"
Scrapple refers to a Pennsylvania Dutch dish that is made from the finely chopped or ground leftover pieces (scraps) of cooked pork and offal that are mixed with finely-ground cornmeal, sage, pork broth and seasonings before being cooked into a mush. The mush is packed into loaf pans (cooked like meatloaf) and cooled. Slices of the scrapple are then cut and fried in butter. Scrapple is served hot usually for breakfast or brunch. A good Scrapple, particularly served with a spicy tomato catsup is food for the gods.
Scrapple is said or rumored to be America's very first pork product. It is easy to fin it in many diners and breakfast spots in Philidelphia.