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Showing: la carte - lamprey

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la carte

BY: The Food Lover's Companion

A menu term signifying that each item is priced separately. See also PRIX FIXE; TABLE D'HÔTE.

la Florentine, à la

BY: The Food Lover's Companion

French for "in the style of Florence (Italy)," and referring to dishes (usually of eggs or fish) that are presented on a bed of spinach and topped with MORNAY SAUCE. A "Florentine" dish is sometimes sprinkled with cheese and browned lightly in the oven. The Italian term is alla Fiorentina.

la king

BY: The Food Lover's Companion

A dish of diced food (usually chicken or turkey) in a rich cream sauce containing mushrooms, pimientos, green peppers and sometimes SHERRY.

la Périgourdine

BY: The Food Lover's Companion

French for "as prepared in the style of Périgord," referring to dishes garnished or flavored with TRUFFLES as well as those served with PÉRIGUEUX SAUCE. The term is derived from France's Périgord region, which is famous for its black truffles.

label terms

BY: The Food Lover's Companion

Thanks to new U.S. labeling laws effective in 1994, understanding food labels is much easier than it once was. The Federal Nutrition Labeling and Education Act regulations not only require that specific information appear on processed food labels, they also implement improvements in four basic areas: 1. package claims (which are now federally defined and regulated); 2. serving sizes, which must be comparable for similar foods; 3. referring to the % Daily Value column quickly tells the consu...

lactic acid

BY: The Food Lover's Companion

A bitter-tasting acid that forms when certain bacteria combine with LACTOSE (milk or sugar). Lactic acid is used to impart a tart flavor, as well as in the preservation of some foods. It occurs naturally in the souring of milk and can be found in foods such as cheese and yogurt. It's also used in the production of acid-fermented foods such as pickles and SAUERKRAUT.

lactose

BY: The Food Lover's Companion

This sugar occurs naturally in milk and is also called milk sugar. It's the least sweet of all the natural sugars and is used commercially in foods such as baby formulas and candies.

lady apple

BY: The Food Lover's Companion

A tiny apple that can range in color from brilliant red to yellow with generous red blushing. Its flesh is sweet-tart and it can be eaten raw or cooked. Fresh lady apples are available during the winter months. They're also available canned, and are widely used for garnishing purposes. See also APPLE.

Lady Baltimore cake

BY: The Food Lover's Companion

A moist, three-layered white cake with a succulent filling of raisins, nuts and sometimes other fruit such as figs. The cake is covered with a fluffy white frosting such as BOILED ICING. It was first mentioned by novelist Owen Wister in his 1906 novel, Lady Baltimore. Legend has it that a young woman gave Wister such a cake, which he later chronicled in his novel. See also LORD BALTIMORE CAKE.

ladyfinger

BY: The Food Lover's Companion

A light, delicate sponge cake roughly shaped like a rather large, fat finger. It's used as an accompaniment to ice cream, puddings and other desserts. Ladyfingers are also employed as an integral part of some desserts, such as CHARLOTTES. Ladyfingers can be made at home or purchased in bakeries or supermarkets.

lager

BY: The Food Lover's Companion

Beer that is stored in its cask or vat until free of sediment and crystal clear. It's a light, bubbly, golden brew that ranks as America's most popular. See also BEER.

lagniappe; lagnappe

BY: The Food Lover's Companion

Used primarily in southern Louisiana and southeast Texas, the word lagniappe refers to an "unexpected something extra." It could be an additional doughnut (as in "baker's dozen"), a free "one for the road" drink, an unanticipated tip for someone who provides a special service or possibly a complimentary dessert for a regular customer.

lahvosh; lavosh

BY: The Food Lover's Companion

A round, thin, crisp bread that's also known as Armenian cracker bread. It comes in a soft version, as well as in various sizes, ranging from about 6 to 14 inches in diameter. Lahvosh is available in Middle Eastern markets and most supermarkets. It's the bread used to make the popular ARAM SANDWICH.

lait

BY: The Food Lover's Companion

French for "milk," such as in CAFÉ AU LAIT, which is "coffee with milk."

lake trout

BY: The Food Lover's Companion

see CHAR

lamb

BY: The Food Lover's Companion

A sheep less than 1 year old, known for its tender meat. Baby lamb and spring lamb are both milk fed. Baby lamb is customarily slaughtered at between 6 and 8 weeks old. Spring lamb is usually 3 to 5 months old; regular lamb is slaughtered under a year of age. Lamb between 12 and 24 months is called yearling; when over 2 years, it's referred to as mutton and has a much stronger flavor and less tender flesh. There are five USDA grades for lamb based on proportion of fat to lean. Beginning wit...

Lambert cherry

BY: The Food Lover's Companion

A sweet cherry variety that's large, round and a deep ruby red. The flesh is sweet, firm and meaty. A superior cherry for out-of-hand eating as well as cooking. See also CHERRY.

lambrusco

BY: The Food Lover's Companion

An Italian wine that comes in three versions-red, white and rosé. The style best known by Americans is the pale red, semisweet, slightly effervescent Lambrusco. All three variations are made in both semisweet and DRY styles, the latter being preferred in Italy. Lambrusco wines are not known for their aging capabilities and should be drunk young.

lamb's lettuce

BY: The Food Lover's Companion

see CORN SALAD

lamprey

BY: The Food Lover's Companion

Varieties of this long (about 21 inches), EEL -shaped fish are found in both fresh and marine waters. It has a delicately flavored but extremely fatty flesh, which makes it indigestible for many people. Lamprey can be cooked whole (if small to medium) or in pieces. It's usually braised in wine, but is suitable for other manners of cooking such as baking or sautéing. See also FISH.

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