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I am from Eastern Pennsylvania, where we call it "Filling". Good luck convincing the rest of the world, though. I catch crap for it all the time. Filling, Stuffing, Dressing....It's all the same, regional dialects aside.


I suspect that this is a question that it's impossible to give a definitive answer for. In reality it's probably a mixture of religion, culture and confusion. I reckon that in most cases that it boils down to "Fish isn't a meat because when I was growing up I was told it's not a meat", or something like that. In terms of etymology, "meat" originally just ...


People were eating fish as "non meat" long before the vegetarian society was ever formed. Religion, particularly Christianity, was just as influenced by this cultural "error". In fact, in Japan where Christianity was not introduced until the mid 1500's, fish was already considered non meat by the dominant religions of Japan, zen Buddhism and Shintoism. Up to ...


Sweet refers to the sweet basil that is not in the mild


I see two things to address, first identify a few physical properties of your ideal meatball mixture, and second have a verifiable way for the reader to compare their current mixture to what the meatballs are "really" supposed to be like at that stage. Depending on how many words you want to use for this part of your recipe, outlining a very simple "test" ...


@Jolenealaska Just an idea that maybe you can draw from. Perhaps you could (in your words) say to add half of the breadcrumbs and mix. Check the consistency by making a meatball to see if it holds together. If it needs more breadcrumbs add x-amount at a time, checking the consistency in between each addition, until reaching the desired consistency. As you ...


My copy of The New Food Lover's Companion (which I have found to be an indispensable reference for a huge number of culinary terms) reads as follows: Pages 488-89: parboil To partially cook food by boiling it briefly in water. Page 68: blanch To plunge food (usually vegetables and fruits) into boiling water briefly, then into cold water to stop ...


Both involve boiling water, but there are a number of differences: blanching has two meanings -- it's mainly used when talking about setting (or enhancing) the color of vegetables, with minimal cooking (only the outermost layer is cooked). As such, it's typically only a few seconds to a minute dip in already boiling water, followed by a shock (dip in ice ...


All noodles are pasta, all pastas are not noodles. For instance couscous is pasta, but it bears no resemblance to a noodle. Most pasta is made of wheat flour, but not all. Even if it's made of rice or some other grain, it's still pasta, but it might not be a noodle.

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