"""Gâteau Savarin"" are named in his honor. Jean Anthelme Brillat-Savarin Jean Anthelme Brillat-Savarin (; 1 April 1755, Belley, Ain – 2 February 1826, Paris) was a French lawyer and politician, and gained fame as an epicure and gastronome: ""Grimod and Brillat-Savarin. Between them, two writers effectively founded the whole genre of the gastronomic essay."" Brillat-Savarin was born in the town of Belley, Ain, where the Rhône River then separated France from Savoy, to a family of lawyers. He studied law, chemistry and medicine in Dijon in his early years and later practiced law in his hometown. In 1789, at the"
"Sarson da saag Saroon Da Saag (Sarson Ka Saag, in Hindi, Urdu) is a popular vegetarian dish from the Punjab (both the Pakistani Punjab and the Indian Punjab) and Rajasthan regions of the Indian subcontinent. It is made from mustard greens (sarson) and spices such as garam masala, ginger and garlic. It is often served with makki di roti. The dish is regarded as the traditional way to prepare saag and is usually served with ""makki di roti"" (literally ""unleavened cornbread"". It can be topped with either butter (unprocessed white or processed yellow butter) or more traditionally with ghee (clarified"
"Rasam Rasam (), chaaru, saaru or kabir is a South Indian dish (eaten with other dishes or by itself), traditionally prepared using tamarind juice as a base, with the addition of tomato, chili pepper, pepper, cumin and other spices as seasonings. Steamed lentils can be added along with any preferred vegetables. Nowadays, all the seasonings required are combined and ground beforehand into rasam powder, which is available commercially. Chilled prepared versions are also marketed commercially. It is eaten with rice or separately as a spicy soup. In a traditional meal, it can be part of a course that includes sambar"
"Saccharin Sodium saccharin (benzoic sulfimide) is an artificial sweetener with effectively no food energy. It is about 300–400 times as sweet as sucrose but has a bitter or metallic aftertaste, especially at high concentrations. Saccharin is used to sweeten products such as drinks, candies, cookies, and medicines. Saccharin derives its name from the word ""saccharine"", meaning ""sugary"". The word saccharine is used figuratively, often in a derogative sense, to describe something ""unpleasantly over-polite"" or ""overly sweet"". Both words are derived from the Greek word σάκχαρον (""sakcharon"") meaning ""gravel"". Related, saccharose is an obsolete name for sucrose (table sugar). Saccharin is"
"Saffron rice Saffron rice is a dish made from saffron, white rice and also usually vegetable bouillon. Saffron rice is found in the cuisines of many countries (in one form or another). The recipe is similar to plain cooked rice with addition of ingredients. Saffron rice is a dish in the cuisine of Seychelles. In India and Pakistan, plain saffron rice is cooked with joha rice or Basmati rice, saffron, vegetable bouillon, ghee, and bay leaves. In Iran, India, and Pakistan, sweet saffron rice called ""zarda"" is made from white rice, saffron, table sugar, rose water, roasted pine seeds, and"
"noted as hay-like and sweet. Saffron also contributes a luminous yellow-orange colouring to foods. Saffron is widely used in Persian, Indian, European, and Arab cuisines. Confectioneries and liquors also often include saffron. Saffron is used in dishes ranging from the jewelled rice and ""khoresh"" of Iran, the Milanese ""risotto"" of Italy, the ""paella"" of Spain, the ""bouillabaisse"" of France, to the ""biryani"" with various meat accompaniments in South Asia. One of the most esteemed use for saffron is in the preparation of the ""Golden Ham"", a precious dry-cured ham made with saffron from San Gimignano. Common saffron substitutes include safflower"
"Sabzi khordan Sabzi khordan ( ) or kanachi () or Goy () is a common side dish in Iranian, Turkish and Armenian cuisines, which may be served with any meal, consisted of any combination of a set of fresh herbs ( ""sabzi"") and raw vegetables. Basil, parsley, and radishes are among the most common ones. Most commonly it is served alongside the actual meal. It is sometimes served with feta cheese and naan bread (lavash, sangak, barbari) and also walnuts, to prepare a ""loghmeh"" (roll up sandwich) which is colloquially called ""Noon panir sabzi"" (). A list of the vegetables"
"of saffron in south Indian cuisine is perhaps best characterised by the eponymous Kesari bhath - a semolina based dessert from Karnataka. South Asian cuisines also use saffron in ""biryanis"", which are spicy rice-vegetable dishes. (An example is the ""Pakki"" variety of ""Hyderabadi biryani"".) Saffron spices subcontinental beef and chicken entrees and goes into many sweets, particularly in Muslim and Rajasthani fare. Modern technology has added another delicacy to the list: saffron ice cream. Regional milk-based sweets feature it, among them ""gulab jamun"", ""kulfi"", ""double ka meetha"", and ""saffron ""lassi""""; the last is a sweet yogurt-based Jodhpuri drink that is"
"Salo (food) Salo (Ukrainian and , Hungarian: szalonna, Polish: słonina, , , , , Czech and Slovak: slanina, Carpatho-Rusyn: солонина/solonyna, , , , ) is a traditional, predominantly Slavic food consisting of cured slabs of fatback (rarely pork belly), with or without skin. The food is commonly eaten and known under different names in countries across the region. It is usually dry salt or brine cured. The East Slavic variety is sometimes treated with paprika or other seasonings, while the South Slavic version is often smoked. The Slavic word ""salo"" or ""slanina"" as applied to this type of food (it"
"and ""kadhi"", among other dishes. In South India, daikon is the principal ingredient in a variety of ""sambar"", in which roundels of the radish are boiled with onions, tamarind pulp, lentils, and a special spice powder. When cooked, it can release a very strong odor. This soup, called ""mullangi sambar"" (, ; literally, ""radish sambar"") is very popular and mixed with cooked rice to make a good meal. Fermenting radish normally releases a strong and noxious smell like bad farts or rotting cabbage. Daikon is very low in food energy. A 100-gram serving contains only 76 kilojoules or 18 Calories"
"Saporin Saporin is a protein that is useful in biological research applications, especially studies of behavior. Saporin is a so-called ribosome inactivating protein (RIP), due to its N-glycosidase activity, from the seeds of ""Saponaria officinalis"" (common name: soapwort). It was first described by Fiorenzo Stirpe and his colleagues in 1983 in an article that illustrated the unusual stability of the protein. Among the RIPs are some of the most toxic molecules known, including ricin and abrin (the latter is the poison preferred by the characters in ""The Blue Lagoon""). These toxins contain a second protein subunit, which inserts the RIP"
"Farsan (food) Farsan or Pharsāṇ (Gujarati: ફરસાણ, Hindi and Marathi: फरसाण) refers to Salty snacks. Farsans are a very important part of Gujarati cuisine, Rajasthani cuisine and Sindhi cuisine, wherein a wide variety of them are prepared on special occasions and to entertain guests, and are also enjoyed with tea. Farsan is also found throughout the rest of India, particularly Maharashtra due to the influx of Gujarati and Rajasthani traders and Migration of Sindhis in Mumbai. Some are fried items which are then dried and can be stored; others are fresh or steamed. The following are the main varieties of"
"known as ""sakana"". This food item is named for its resemblance to a straw tatami mat common in traditional Japanese-style rooms or houses. Tatami iwashi Tatami iwashi () is a Japanese processed food made from baby sardines or ""shirasu"" () laid out and dried while entwined in a single layer to form a large mat-like sheet. Typically, this is done by drying them in the sun on a bamboo frame, a process that is evocative of the manufacture of traditional Japanese paper. Tatami Iwashi can then be cut to various sizes and used in different ways. Common serving styles include"
"chopped pistachio nuts. Similar other dishes exist in other parts of Western Asia. Saffron rice Saffron rice is a dish made from saffron, white rice and also usually vegetable bouillon. Saffron rice is found in the cuisines of many countries (in one form or another). The recipe is similar to plain cooked rice with addition of ingredients. Saffron rice is a dish in the cuisine of Seychelles. In India and Pakistan, plain saffron rice is cooked with joha rice or Basmati rice, saffron, vegetable bouillon, ghee, and bay leaves. In Iran, India, and Pakistan, sweet saffron rice called ""zarda"" is"
"saffron in ""biryanis"", which are spicy rice-vegetable dishes. (An example is the ""Pakki"" variety of ""Hyderabadi biryani"".) Saffron spices subcontinental beef and chicken entrees and goes into many sweets, particularly in Muslim and Rajasthani fare. Modern technology has added another delicacy to the list: saffron ice cream. Regional milk-based sweets feature it, among them ""gulab jamun"", ""kulfi"", ""double ka meetha"", and ""saffron ""lassi""""; the last is a sweet yogurt-based Jodhpuri drink that is culturally symbolic. Saffron's folkloric uses as an herbal medicine are legendary and legion. It was used for its carminative (suppressing cramps and flatulence) and emmenagogic (enhancing pelvic"
"Salvadoran cuisine Salvadoran cuisine is a style of cooking derived from the nation of El Salvador. The traditional cuisine consists of food from Native American cuisine, indigenous Lenca, Pipil and European Spanish peoples. Many of the dishes are made with maize (corn). El Salvador's most notable dish is the ""pupusa"", a thick handmade corn flour or rice flour tortilla stuffed with cheese, ""chicharrón"" (cooked pork meat ground to a paste consistency), refried beans or ""loroco"" (a vine flower bud native to Central America). There are also vegetarian options, often with ayote (a type of squash) or garlic. Some adventurous restaurants"
"butter). Some spinach (called palak in Hindi) may be added to enhance colour and thicken the dish, though this may alter the flavor. Also added some bathua, sarson greens, onion, tomato and all ground spice. Mustard is a winter and spring delicacy, and its relative abundance in Punjab, Rajasthan, and North-East has made it one of the most popular dishes in those regions. Sarson da saag Saroon Da Saag (Sarson Ka Saag, in Hindi, Urdu) is a popular vegetarian dish from the Punjab (both the Pakistani Punjab and the Indian Punjab) and Rajasthan regions of the Indian subcontinent. It is"
"Bakwan Bakwan () is an Indonesian fried meal consisting of vegetables and batter. Bakwan usually refers to a vegetable fritter snack, commonly sold by ""gorengan"" (Indonesian fritter) traveling street vendors. The ingredients are vegetables; usually beansprouts, shredded cabbages and carrots, battered and deep fried in cooking oil. In West Java bakwan is known as 'bala-bala'. It is similar to Japanese ""yasai tenpura"" (vegetable tempura). Bakwan usually consists of vegetables, however another variation called 'bakwan udang' uses a whole shrimp on top of batter and is sold in snack stands at the marketplace. Because of its similarity, the term 'bakwan' is"
"colour. Santorini ""fava"" is a purée made of the hulled, then sun-dried, then boiled legume Lathyrus clymenum – ""not"" from the yellow split pea as in the rest of Greece. The white eggplants of Santorini are very sweet, with very few seeds, and can be eaten raw. The ""katsoúni"" is a unique local variety of large cucumber which, if left unpicked when green, turn yellow and acquire a sweet taste almost indistinguishable from that of melon. Capers with their unique flavor are used in Greek salads and other local dishes. Local specialties: The island remains the home of a small,"
"(""Carthamus tinctorius"", which is often sold as ""Portuguese saffron"" or ""açafrão""), annatto, and turmeric (""Curcuma longa""). Saffron has a long history of use in traditional medicine. Saffron has also been used as a fabric dye, particularly in China and India, and in perfumery. It is used for religious purposes in India. Dried saffron is composed of 65% carbohydrates, 6% fat, 11% protein (table) and 12% water. In comparison to other spices or dried foods, the nutrient content of dried saffron shows richness in content of B vitamins and dietary minerals (table). In a serving of one tablespoon (2 grams), manganese"
"Garri The word ""Garri"" originates from the Hausa Language in West Africa. It is used to describe any powdery material, especially foodstuff, such as flour grains, e.g., ""Garin Dawa"" (guinea corn flour), ""Garin masara"" (maize flour), and ""Garin sukkhari"" (sugar), and particularly fried tapioca. It can also be used for ground substances, as in ""Garin Magani"" (powdery medicine). Types of flour foodstuffs mixed with water used to be a major part of the diet in the Hausa lands and almost all parts of Nigeria, Ghana, Cameroon and Liberia for many centuries. They were used by travellers in particular, who were"
"Sara udon , literally ""plate noodles"" is a dish native to Nagasaki prefecture, Japan. Consisting of a base of noodles, and a topping of fried cabbage, bean sprouts and other vegetables, as well as squid, prawns, pork, kamaboko etc. There are two main varieties of noodles, thinner crispy noodles fried in oil (called pari pari, bari bari, or bari men); as a result this variation is reminiscent of Cantonese-style Chow Mein. Another variation uses thicker Chinese noodles (called chanpon noodles). The style and thickness of noodles varies between restaurants. Many restaurants outside Nagasaki prefecture serve only thin noodles which has"
"the first to produce a vegetarian schnitzel from a soya meat-substitute. Various types of sausage are part of Sephardi and Mizrahi cuisine in Israel. Jews from Tunisia make a sausage, called ""osban"", with a filling of ground meat or liver, rice, chopped spinach, and a blend of herbs and spices. Jews from Syria make smaller sausages, called ""gheh"", with a different spice blend while Jews from Iraq make the sausages, called ""mumbar"", with chopped meat and liver, rice, and their traditional mix of spices. Moussaka is an oven-baked layer dish ground meat and eggplant casserole that, unlike its Levantine rivals,"
"Saag Saag () () () () or sag is a leaf-based (spinach, mustard leaf, collard greens, basella, etc.) dish eaten in the Indian subcontinent with bread such as roti or naan, or rice (in Nepal, Odisha, Kashmir and West Bengal). Saag can be made from spinach, mustard leaves, finely chopped broccoli, or other greens, along with added spices and sometimes other ingredients such as paneer. On some menus, it is called saagwala. Saag is common in the state of Odisha, where it is eaten with Pakhala, and West Bengal and regions of North India, where the most common dish is"
"Lalab Lalab or lalap is a Sundanese raw vegetable salad served with ""sambal terasi"". It is a popular Sundanese vegetable dish originated from West Java, Indonesia. There are no set rules on what vegetables make into lalab, in practice all edible vegetables can be made as lalab. However, the most common raw vegetables are cucumber, tomato, cabbage, lettuce, lemon basil, ""leunca"" and long beans. While blanched or boiled vegetables include spinach, papaya leaves and chayote. The dressing for this salad usually is ""sambal terasi"" served directly from the stone mortar as a spicy dipping sauce for these assorted raw vegetables."
"combination of similar ingredients that will hold together during cooking. These sausages, like most meat-replacement products, generally fall into two categories: some are shaped, colored, flavored, and spiced to replicate the taste and texture of meat as accurately as possible; others such as the Glamorgan sausage rely on spices and vegetables to lend their natural flavor to the product and no attempt is made to imitate meat. While not vegetarian, the soya sausage was invented 1916 in Germany. First known as ""Kölner Wurst"" (""Cologne Sausage"") by later German Chancellor Konrad Adenauer (1876–1967). Sausage A sausage is a cylindrical meat product"
"Saksang Saksang or Sa-sang is a savory, spicy dish from the Bataks of Indonesia. It is made from minced pork or dog meat (or more rarely, water buffalo meat) stewed in its blood, coconut milk and spices; including kaffir lime and bay leaves, coriander, shallot, garlic, chili pepper and Thai pepper, lemongrass, ginger, galangal, turmeric and ""andaliman"" (the fruit of a native shrub similar to Sichuan pepper). Although saksang is widely consumed and familiar within Batak tribes traditions, it is more often associated with Batak Toba. Saksang has special significance to the Bataks, as it is an obligatory dish in"
"etc. Meat is also cooked on a ""saj"". The traditional Georgian chicken tapaka is cooked on a tapa. Tava A tava(h), tawa(h), tapa, saj, or sac is a large flat, concave or convex disc-shaped frying pan (dripping pan/ flat skillet/ griddle) made from metal, usually sheet iron, cast iron, sheet steel or aluminium originating from the Indian subcontinent. It is used in Central, West Asia, Caucasus, and the Indian subcontinent, for cooking a variety of flatbreads and as a frying pan. It also sometimes refers to ceramic frying pan. In West Asia, ""tava""/""saj"" are invariably convex, while in the Indian"
"local dishes in Acadiana are noted in the Hank Williams' song ""Jambalaya"", namely ""Jambalaya and-a crawfish pie and filé gumbo"". Boudin is a type of sausage made from pork, pork liver, rice, garlic, green onions and other spices. It is widely available by the link or pound from butcher shops. Boudin is typically stuffed in a natural casing and has a softer consistency than other, better-known sausage varieties. It is usually served with side dishes such as rice dressing, maque choux or bread. Boudin balls are commonly served in southern Louisiana restaurants and are made by taking the boudin out"
"Saimin Saimin is a noodle soup dish developed by different immigrant groups in Hawaii. Inspired by Japanese ramen, Chinese mein, and Filipino pancit, saimin was developed during Hawaii's plantation era. It is a soup dish of that consists of soft wheat egg noodles served in hot ""dashi"" garnished with green onions. ""Kamaboko"", ""cha siu"", sliced Spam, ""linguiça"", and ""nori"", among other additions. Saimin shares a great deal in common with Okinawa Soba with regard to noodles and broth, with the biggest difference being the toppings. China and Okinawa had close relations at one time. It is possible that an alternate"
"Naryn (dish) Naryn, neryn or norin (Kyrgyz: наaрын Russian: нaрын, Uighur: нерин Uzbek: норин). In Kyrgyz cuisine naryn is an finely chopped lamb meat (or horse meat) with onion sauce. Naryn with the addition of noodles is now called beshbarmak. In Uzbek cuisine naryn is an pasta dish made with fresh hand-rolled noodles and horse meat. Naryn can be served as a cold pasta dish (""kuruk norin"" – dry norin) or as a hot noodle soup (""khul norin"" – wet norin). Homemade pasta is rolled very thinly and cut into strips 1–2 mm wide and 50-70mm long. The noodles are"
"a variety of pickled foods collectively known as ""noonsom"", tangy and pungent flavours from souring agents or fermentation techniques is a key characteristic of traditional Kadazan cooking. One of the most well known Kadazan dishes is ""hinava"", which is similar in concept to the South American ceviche. It is a salad made with pieces of raw fish marinated in citrus juice, ginger, onion and other ingredients like bitter gourd and grated dried bambangan seed which is similar in texture to desiccated coconut strands. This dish is sometimes served in certain Sabahan restaurants which do not otherwise have a traditional Kadazan"
"used in ""sabzi khordan"" is as follows: The equivalent dish in Armenian cuisine is kanachi (). Sabzi khordan Sabzi khordan ( ) or kanachi () or Goy () is a common side dish in Iranian, Turkish and Armenian cuisines, which may be served with any meal, consisted of any combination of a set of fresh herbs ( ""sabzi"") and raw vegetables. Basil, parsley, and radishes are among the most common ones. Most commonly it is served alongside the actual meal. It is sometimes served with feta cheese and naan bread (lavash, sangak, barbari) and also walnuts, to prepare a ""loghmeh"""