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Showing: oak leaf - oilstone

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oak leaf

BY: The Food Lover's Companion

see LEAF LETTUCE

oakleaf lettuce

BY: The Food Lover's Companion

see LEAF LETTUCE

oat bran

BY: The Food Lover's Companion

see OATS

oat flour

BY: The Food Lover's Companion

see OATS

oatmeal

BY: The Food Lover's Companion

see OATS

oats

BY: The Food Lover's Companion

According to a definition in Samuel Johnson's 1755 Dictionary of the English Language, oats were "a grain which in England is generally given to horses, but which in Scotland supports the people." Since oats are by far the most nutritious of the cereal grasses, it would appear that the Scots were ahead of the rest of us. Today, whole oats are still used as animal fodder. Humans don't usually consume them until after the oats have been cleaned, toasted, hulled and cleaned again, after which ...

Oaxaca cheese

BY: The Food Lover's Companion

see ASADERO CHEESE

O'Brien potatoes

BY: The Food Lover's Companion

Although the origin of the name is vague, it seems to come from the longtime association between the Irish and potatoes. The dish consists of diced potatoes (sometimes precooked) that are fried with chopped onions and PIMIENTOS until the potatoes are crisp and brown. Some variations use sweet red or green peppers instead of pimientos.

ocean perch

BY: The Food Lover's Companion

see PERCH

oceanic bonito

BY: The Food Lover's Companion

see TUNA

octopus

BY: The Food Lover's Companion

Though there are some 50-foot specimens-and despite the fact that it's also called devilfish-this monster of the deep is not particularly fearful and seldom reaches the size seen in the movies. In fact, the majority reach only 1 to 2 feet (tentacles extended) and weigh about 3 pounds. As a member of the CEPHALOPOD class in the MOLLUSK family, the octopus is related to the SQUID and CUTTLEFISH. Its rich diet of clams and scallops gives it a highly flavorful meat that, though rubbery, is ext...

oenology

BY: The Food Lover's Companion

see ENOLOGY

oenophile

BY: The Food Lover's Companion

see ENOPHILE

oeuf

BY: The Food Lover's Companion

The French word for "egg."

oeufs à la neige

BY: The Food Lover's Companion

see FLOATING ISLANDS

offal

BY: The Food Lover's Companion

see VARIETY MEATS

o-hashi

BY: The Food Lover's Companion

see HASHI

oil of peppermint; oil of spearmint

BY: The Food Lover's Companion

see MINT

oils

BY: The Food Lover's Companion

Oils have been used for cooking since prehistoric times. In general, oils come from vegetable sources-plants, nuts, seeds, etc. An oil is extracted from its source by one of two methods. In the solvent-extraction method, the ground ingredient is soaked in a chemical solvent that is later removed by boiling. The second method produces cold pressed oils, which is somewhat a misnomer because the mixture is heated to temperatures up to 160°F before being pressed to extract the oil. After the oi...

oilstone

BY: The Food Lover's Companion

see WHETSTONE

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