Glossary T
Deutsch: Trüffel / Español: Trufa / Português: Trufa / Français: Truffe / Italiano: Tartufo
Truffle in the food context refers to a type of edible fungus that grows underground near the roots of certain trees. Truffles are highly prized in culinary arts for their distinctive aroma and deep, earthy flavor, which can enhance a variety of dishes from simple pastas to luxurious gourmet creations.
Truite arc-en-ciel is the French for "Rainbow Trout", a kind of fish. Its Latin name is "Onchorynchus mykiss" and comes from family Salmonidae, Rainbow Trout is one of the most beautiful fish to catch, it has iridiscent pinkish markings on its side. Arc en ciel is native to North America, but it has able to acclimatize to European rivers, but in Europe they are mostly farmed.
Truite arc-en-ciel is also called Arc en ciel.
Truite de Carreroles refers to one of the popular dishes from Andorra which is type of omelette with mushrooms.
Tsai Tou Vounou refers to Greek mountain tea that is made of the dried flowers and leaves of the Ironwort plant (sideritis), and is reputed to be good for many ailments like digestion, respiratory problems, anxiety, and many others. The cheap Tsai Tou Vounou is available everywhere in Greece. The teas has a floral, lemony and herbal taste.
The use of Ironwort in the Mediterranean as an herbal remedy goes back thousands of years. Dioscorides, a physician born in Asia Minor (modern day Turkey) in the 1st century A.D., mentions the plant in his work De Materia Medica, a pharmaceutical encyclopedia.
Tsamarella refers to one of the authentic and traditional meat products from Cyprus made by de-boned goat’s meat which is cut initially in large pieces, salted and then left to dry in the sun. Once dried, it is then washed and sprinkled with dry oregano whose antibacterial action acts as a natural preserving agent and at the same time gives the meat an extremely tasty flavor. Tsamarella is served in the same way as Hiromeri.
Likewise, Tsamarella is a very popular traditional meat delicacy. It is made of large pieces of goat meat slit with a sharp knife and salted. The pieces are then pressed under heavy weights and hung in the sun to dry for approximately 10 days. The meat is then dipped in hot water, seasoned with dried oregano and dried in the sun for another day. Tsamarella is served as a snack and is ideal with Zivania.
Tsamba serves as a major snack in Tibet and is eaten by the locals every day. It is made of parched flour which comes from dried and fried highland barley. When eating, firstly add some butter in a bowl, and then pour a proper amount of tea water in it before putting the prepared barley flour. The diner needs to stir the mixture with his hands, when the fingers need to knead to help the stuff fully blend with the water. Till the liquor is thick enough, knead the flour into a little dough, and send it directly into your mouth. The spicy stuff can also be salted tea, sour milk and barley wine, and sometimes radish is also added in.
Since Tsamba is easy to made and convenient to bring along, it fits well into the Tibetan nomad's life. When the nomads are leaving home, they take a bag of tsamba. Whenever they feel hungry, they just take out some and eat.