In Germany we have an old (joking) saying that roughly translates to "head off, tail off - bunny", so your question is legitimate. But first thing's first: There is no health risk1 involved if you ate the latest shipment of "meowling rabbit". (To cat lovers everywhere: This is no endorsement, I have a much loved and pampered cat, too!)
The most obvious ...
As was mentioned, this is a kohlrabi. I felt more explanation should be given based on the fascinating nature of this plant.
Kohlrabi is one of the handful of cultivars of brassica oleracea. Others include:
cabbage, broccoli, cauliflower, kale, Brussels sprouts, collard greens, savoy, kohlrabi, and gai lan. Brassica Oleracea (Wikipedia)
It sounds like you may be describing a caper berry. Most folks are familiar with capers, which are the pickled or salted flower bud from the caper plant. However, if the buds are left to mature into fruit, it becomes a caper berry.
Caper berries (like capers) are usually pickled or salted, are about the size of a grape (and vary in size, like grapes), and ...
It's toasted vermicelli.
This dish is called şehriyeli pilav in Turkey, riz bi sh’arieh in Lebanon and Syria, shehrehi yeghintz in Armenia, and reshteh polo in Iran.
The basic idea is that you brown the noodles in a little bit of oil or butter, then add rice and cook basically as you would cook steamed rice.
Below are four sample recipes. Note that the ...
That actually are tips of trees, probably spruce1. It’s this year’s new growth and a very seasonal product. The tips are harvested when the are (about) fully grown, but still light green and soft.
I can’t say for sure what the local customers would use them for, but one of the common uses in my area of the world is to make “honey”, i.e. a syrup by either ...
In the textbook Text-book of meat hygiene: with special consideration to ante-mortem and post-mortem inspection of food-producing animals (Edelmann & Eichorn, 1908), pages 64-65 concern determining the difference between a cat and rabbit:
The following differences in the skeleton are especially to be mentioned: The lateral processes of the lumbar ...
What you're describing sounds like jallab. From Will Travel For Food:
Jallab is a very popular drink in the Middle East. It’s made by diluting the syrup made of grape molasses, dates and rose water with water and serving it in a tall glass with crushed ice. It’s always topped with nuts, most of the time pine nuts and golden raisins, because a jallab ...
It looks like it could be yuca/cassava, based on the appearance alone. (Note: this is not the same as or related to yucca.) The picture on Wikipedia even shows a waxed version.
The simplest way to tell the difference is to look at the ribs.
Cats have one pair of floating ribs, but rabbits have three pairs. The floating ribs are the ones at the bottom (i.e. towards the tail), that are not attached to anything at their outer end. All the other ribs are either attached directly to the breastbone, or to the cartilage that extends from ...
I'm French, and I happen to know someone that uses this kind of spruce tips to make alcohol.
It's well-known in the Alps region of France. People tend to use these things to make "sapinette" (which means "small spruce"), a liquor appreciated by many peoples. They let the spruce tips extract their flavour in a prepared-in-advance alcohol.
As for the final ...
In the U.S., we would call usually these greens and not herbs. So why not use "sauteed field greens" or "sauteed wild greens"?
You should use a word like sautéed to indicate that they are cooked, because otherwise people will expect a salad.
That's most likely Jallab though not a quintessential Israeli drink it is part of the middle eastern cuisine.
Jallab (Arabic: جلاب / ALA-LC: jallāb) is a type of fruit syrup popular in the Middle East made from carob, dates, grape molasses and rose water. Jallab is very popular in Jordan, Syria, Palestine and Lebanon. It is made mainly of grape molasses, ...
The picture isn't from the best angle for identification, though it's very pretty, but it looks to be a pea shoot (picture).
These are common garnishes for savoury dishes, but much less common for sweet dishes, though not completely unknown (also a lemon recipe).
In addition to the accepted answer:
This is called Fresh Yeast in English. There are two other types of
yeast commonly available in the English speaking world, called
instant (bread machine) yeast and active dry yeast. Both of these
last two are more commonly used as they keep very well for extended
periods of time.
Fresh yeast is basically a cake of yeast ...
Ok, did a little more hunting and found this link which says:
Some packages contain a sugar packet and a small tube of banana essence. The banana essence can be a bit strong, but if you enjoy it, add during the last minute of cooking.
If it is high quality imitation lobster and you are not amongst the highest skilled tasters (few of us are), you won't be able to tell the difference by yourself.
Imitation seafood is made from surimi, which is made from various whitefishes (most often Alaskan Pollock). The surimi is mechanically formed, colored and flavored to look like whatever species ...
I can understand your confusion, but this is assuredly not a dessert pizza. The white circles of sauce, while they look like icing in appearance, are actually Ranch Dressing.
For comparison, here is a pizza that someone made themselves on Reddit. While I wouldn't say it is common to put ranch on pizza, it is definitely something that people do, for better or ...
If the menu actually provides descriptions of dishes, then I would just use the Italian name and describe it in English. This is very normal at least in the US for dishes from international cuisine, and even many ‘local’ dishes here in the US have associated descriptions on their menus unless they are something truly trivial and universally recognizable (and ...
These are very similar to potato croquettes, for which there are tons of recipes. Those are usually made with mashed potatoes instead of shredded, but otherwise pretty much the same deal. You can find recipes with varying amounts of creamy things and cheese; I'm guessing the Omaha Steaks ones are on the higher end of that.
If you want to try to match the ...
This is actually the Turkish method for making coffee, or a variant of it. Coffee grounds, cold water and sugar are brought just to a boil several times before being poured into small cups. For this method one typically uses the finest possible grind of coffee.
The sand is used to control heat. The pots (called cezve) on top of the sand keep warm, and when ...
You can do this with an air pump, egg white powder and xanthan gum :)
The “bubbles with air pump” technique consists of injecting air using a fish tank air pump into a liquid with some viscosity. It works great with light syrups and juices by just adding a little egg white powder and ...
Cook some of each.
The one that's done in 20 mins or so is bulgur. [I tend towards 1:1.6 bulgur:water, 15 mins simmer, 15 mins rest.]
The one that eventually needs more water adding & takes at least another half hour is cracked wheat.
…then label them ;))
Alternatively, the heat-free method.
Soak both overnight in excess water. The edible one is bulgur.
This Chocolate is Van-Leer semi sweet. It was an old American chocolate manufacturer that was recently purchased by Callebaut. It does have a distinct slab style. This is available in the bulk section at Winco.
Here's a picture:
You can also order it online here
Based on your photo, this is most likely a wagashi (Japanese sweet) called daifuku in Japanese. It's got an outer layer made from cooked glutinous rice that has been pounded and kneaded aggressively until smooth, which is called mochi. The inside is often a red bean paste made from a bean called azuki in Japanese (or adzuki in an odd English-language ...
This appears to be a Japanese pickle mixture, made with daikon radish amount other things, called Fukujinzuke (福神漬)
Fukujinzuke is a mixture of Japanese radish (daikon), lotus root, cucumber and eggplant which are preserved in a soya sauce and sweet cooking wine (mirin) base. The sweet brown or red relish is served as a garnish to Japanese curry (kare raisu)...
That is a buckeye, fruit of Aesculus glabra, also known as the Ohio buckeye tree. The seeds (the "buckeye" part) look sort of like a horse chestnut, but the fruit is different.
Do not eat it!
The fruits contain tannic acid, and are poisonous to cattle, and humans, as is the foliage. (Wikipedia)
(You can, however, make buckeye candy: peanut butter balls ...