"""Two-Alarm Chili"" (which he later marketed as a ""kit"" of spices), insisted on adding tomato sauce to his chili — one 15-oz. can per three pounds of meat. He also believed that chili should never be eaten freshly cooked but refrigerated overnight to seal in the flavor. Matt Weinstock, a Los Angeles newspaper columnist, once remarked that Fowler's chili ""was reputed to open eighteen sinus cavities unknown to the medical profession."" Vegetarian chili (also known as chili sin carne, chili without meat, chili non carne, and chili sans carne) acquired wide popularity in the U.S. during the 1960s and 1970s"
"Romanian, Bulgarian, and Turkish, the word is ""salam""; in Hungarian, it is ""szalámi""; while Polish, Czecho-Slovak, French, German, and Dutch have the same word as English. The name may be derived from the Latin words ""salsiccia"" and ""salumen"". The word originates from the word ""sale"" (salt) with a termination (""ame"") that in Italian indicates a collective noun. Thus, it originally meant ""all kinds of salted (meats)"". The Italian tradition of cured meats includes several styles, and the word ""salame"" soon specifically meant only the most popular kind—a salted and spiced meat, ground and extruded into an elongated, thin casing (usually"
"or fish), and two of each of an appetizer (e.g., frittata), a dessert, a soup, or salad. The meat dish is usually made using a pan-grilled method: grilling the meat on both sides in a little olive oil, then adding the sauce composed of chopped vegetables (such as mushrooms, potatoes, zucchini, onions, garlic, parsley, and celery, which are steam sauteed in a separate pan), then adding either 35% cream or tomato paste. The sauce was always added to the meat pan, so in the process deglazing it. The pasta/rice dish was made with a similar sauce, but the pasta/rice added"
"for several hours. Ragù alla salsiccia Ragù alla salsiccia (English: ""sauce with sausage"") is a tomato-based sauce in Italian cuisine. In Italian cuisine, a ragù is a meat-based sauce that is often served with pasta. The primary ingredients in ragù alla salsiccia are tomato purée or chopped tomato and sausage, and additional ingredients used can include onion, shallot, carrot, celery, garlic, olive oil, red wine, rosemary, bay leaf, salt and pepper. Canned chopped tomatoes and canned or bottled marinara sauce can be used to prepare the sauce. The sausage can be crumbled in the sauce's preparation. It may be slow-cooked"
"Ragù alla salsiccia Ragù alla salsiccia (English: ""sauce with sausage"") is a tomato-based sauce in Italian cuisine. In Italian cuisine, a ragù is a meat-based sauce that is often served with pasta. The primary ingredients in ragù alla salsiccia are tomato purée or chopped tomato and sausage, and additional ingredients used can include onion, shallot, carrot, celery, garlic, olive oil, red wine, rosemary, bay leaf, salt and pepper. Canned chopped tomatoes and canned or bottled marinara sauce can be used to prepare the sauce. The sausage can be crumbled in the sauce's preparation. It may be slow-cooked under low heat"
"to Béarnaise sauce to produce Choron sauce which is served with lobster dishes buttered. Concasse Concasse, from the French ""concasser"", ""to crush or grind"", is a cooking term meaning to rough chop any ingredient, usually vegetables. This term is particularly applied to tomatoes, where tomato concasse is a tomato that has been peeled, seeded (seeds and skins removed), and chopped to specified dimensions. Specified dimensions can be rough chop, small dice, medium dice, or large dice. The most popular use for tomato concasse is in an Italian bruschetta, typically small dice concasse mixed with olive oil and fresh basil, and"
"Salami Salami (singular salame) is a type of cured sausage consisting of fermented and air-dried meat, typically beef or pork. Historically, salami was popular among southern and central European peasants because it can be stored at room temperature for up to 40 days once cut, supplementing a potentially meager or inconsistent supply of fresh meat. Countries and regions across Europe make their own traditional varieties of salami. The word ""salami"" in English comes from the plural form of the Italian ""salame."" It is a singular or plural word in English for cured meats of a European (particularly Italian) style. In"
"nor with Salsa Genovese, a red wine and vegetable condiment for fish, nor with the ""sauce génevoise"" from Lake Geneva, again served with fish. Genovese sauce is prepared by sautéing either beef, veal or pork in a large number of onions, for at least two but as many as ten hours. The onions are typically accompanied by minced carrots and celery in what is sometimes known as a ""mirepoix,"" and the sauce may be additionally seasoned using garlic, marjoram, and either bacon, prosciutto or lard. The slow cooking of the onions is especially important for the sauce's flavor, and is"
"the spice mixture. Wet curries contain significant amounts of sauce or gravy based on broth, coconut cream, coconut milk, dairy cream, legume purée, sautéed crushed onion, tomato purée or yogurt. Curry was adopted and anglicized from the Tamil word """" meaning 'sauce' or 'relish for rice'. It is usually understood to mean vegetables or meat cooked with spices with or without a gravy, used first in English in 1747 when a curry recipe was published by Hannah Glasse. ""Cury"" (from French cuire, meaning to cook) appeared in the 1390s in an English cookbook, ""The Forme of Cury"", and ""kari"" was"
"Concasse Concasse, from the French ""concasser"", ""to crush or grind"", is a cooking term meaning to rough chop any ingredient, usually vegetables. This term is particularly applied to tomatoes, where tomato concasse is a tomato that has been peeled, seeded (seeds and skins removed), and chopped to specified dimensions. Specified dimensions can be rough chop, small dice, medium dice, or large dice. The most popular use for tomato concasse is in an Italian bruschetta, typically small dice concasse mixed with olive oil and fresh basil, and sometimes other ingredients such as onion, olives, or anchovies. Tomato concasse is also added"
"sauce and chili; liver (stir-fried with onions, roasted); kidneys; heart and coronaries (coratella or animelle); head, eyes, and testicles of pig; and several preparations based on chicken entrails. Pajata, a traditional dish from Rome, refers to the intestines of an unweaned calf, i.e., fed only on its mother's milk. Soon after nursing, the calf is slaughtered, and its intestines are cleaned, but the milk is left inside. When cooked, the combination of heat and the enzyme rennet in the intestines coagulates the milk to create a thick, creamy, cheese-like sauce. Pajata and tomatoes are often used to prepare a sauce"
"pastasciutta"". Whether certain sauces are referred to as ""gravy"" or ""sauce"" in Italian-American cuisine continues to be a source of debate and varies according to different family and community traditions. Gravy Gravy is a sauce often made from the juices of meats that run naturally during cooking and thickened with wheat flour or cornstarch for added texture. In the United States and Singapore, the term can refer to a wider variety of sauces. The gravy may be further colored and flavored with gravy salt (a simple mix of salt and caramel food colouring) or gravy browning (gravy salt dissolved in"
"Casserole A casserole (French: diminutive of ""casse"", from Provençal ""cassa"" ""pan"") is a large, deep pan used both in the oven and as a serving vessel. The word is also used for the food cooked and served in such a vessel, with the cookware itself called a casserole dish or casserole pan. ""Casserole"" should not be confused with the word """"cacerola"""" which is Spanish for ""cooking pot"". In the United States and continental Europe casseroles usually consist of pieces of meat (such as chicken) or fish (such as tuna), various chopped vegetables, a starchy binder such as flour, rice, potato"
"translates as ""鮓 is a food where fish is pickled by rice and salt, and itself is eaten when cooked"" (""cooked"" here referring to preparing food by denaturing proteins with acid rather than heat, similar to the preparation of ceviche). This food is believed to be similar to ""narezushi"", i.e. that the fish was fermented for long times in conjunction with rice and was then eaten after removing the rice. A century later, the meaning of the two characters had become confused and by the time these two characters arrived in Japan, the Chinese themselves did not distinguish between them."
"flavor or appearance of the salami. Salami Salami (singular salame) is a type of cured sausage consisting of fermented and air-dried meat, typically beef or pork. Historically, salami was popular among southern and central European peasants because it can be stored at room temperature for up to 40 days once cut, supplementing a potentially meager or inconsistent supply of fresh meat. Countries and regions across Europe make their own traditional varieties of salami. The word ""salami"" in English comes from the plural form of the Italian ""salame."" It is a singular or plural word in English for cured meats of"
"oil for 1 part of vinegar). Salsa criolla Salsa criolla (or ""Sarza criolla"") is a South American sauce, composed of sliced onions accompanied by one or more of the following: cilantro, boiled or pickled beets, boiled potatoes, avocado, chili peppers and/or tomatoes. It is typically served with toast, seafood, meat or rice. ""Argentinian version"": Salsa criolla is an argentinian cold sauce typically used to accompany meat. The base composition is onion, red bell pepper and tomato, vinegar and oil. Other ingredients can be green bell pepper, parsley, garlic, etc. The vegetables are sliced in small dice and mixed with the"
"meat (lamb, beef, chicken) sautéed with garlic, turmeric, and cardamom and simmered in a small volume of water or stock with lemon juice, or simmered with all these ingredients without prior sautéing. The second method can also be used in cooking veal, calves' brains, or fish. In Brazilian cuisine, the verb encompasses also dishes that are fried in vegetable oil before being boiled or steamed, even when the actual fried seasoning is not there. Similarly, rice that has been toasted in vegetable oil before it is boiled is technically . Actually, the Portuguese verb literally means ""to fire i.e. heat"
"liquid. The meats may include one or more of beef, chicken, pork, duck, goose, lamb, mutton, veal, or game, including their offal. The liquids can be broth, stock, water, wine, milk, cream or tomato, often in combination. If tomatoes are included, they are typically limited relative to the meat, making it a meat stew rather than a tomato sauce with added meat. In southern Italian regions, especially Campania, ragù is often prepared from substantial quantities of large, whole cuts of beef and pork, and sometimes regional sausages, cooked with vegetables and tomatoes. After a long braise (or simmer), the meats"
"Au jus Au jus () is a French culinary term meaning ""with juice"". It refers to meat dishes prepared or served together with a light gravy, or broth, made from the juices given off by the meat as it is cooked. In French cuisine, cooking ""au jus"" is a natural way to enhance the flavour of dishes, mainly chicken, veal, and lamb. In American cuisine, the term is mostly used to refer to a light sauce for beef recipes, which may be served with the food or placed on the side for dipping. In order to prepare a natural ""jus"","
"a slice of fried beef or pork served in a wine-based sauce with fried potatoes, rice, or salad. To add a few more calories to this dish, an egg, sunny-side up, may be placed on top of the meat, in which case the dish acquires a new name, ""bife (com um ovo) a cavalo"" (steak with an egg on horseback). This dish is sometimes referred to as ""bitoque"", to demonstrate the idea that the meat only ""touches"" the grill twice, meaning that it does not grill for too long before being served, resulting in a rare to medium-rare cut of"
"Other versions of red chile and boiled or braised pork may be claimed as carne adovada. Other versions of red chilli and pork sin pellejo are actually what is known as chile Colorado. Carne adovada may be served with a tortilla, beans and rice, fideos or homefries, or papas with a fresh vinegar slaw or salad. There is another version found in central New Mexico. Chunks of pork are dipped in milk and rolled in a dry rub of red chilli con pellejo, garlic powder, salt, and comino. These are tossed into a large fry pot with chicharrónes and deep"
"Sauce In cooking a sauce is a liquid, cream, or semi-solid food served on or used in preparing other foods. Sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to a dish. ""Sauce"" is a French word taken from the Latin ""salsa"", meaning ""salted"". Possibly the oldest recorded European sauce is garum, the fish sauce used by the Ancient Greeks; while doubanjiang, the Chinese soy bean paste is mentioned in ""Rites of Zhou"" in the 3rd century BC. Sauces need a liquid component. Sauces are an essential element in cuisines all over the world. Sauces"
"Sauce In cooking a sauce is a liquid, cream, or semi-solid food served on or used in preparing other foods. Sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to a dish. ""Sauce"" is a French word taken from the Latin ""salsa"", meaning ""salted"". Possibly the oldest recorded European sauce is garum, the fish sauce used by the Ancient Greeks; while doubanjiang, the Chinese soy bean paste is mentioned in ""Rites of Zhou"" in the 3rd century BC. Sauces need a liquid component. Sauces are an essential element in cuisines all over the world. Sauces"
"contain beef. Fennel seeds and chilli are generally used as the primary spices in the South of Italy, while in the center and North of the country black pepper and garlic are more often used. In Apulia ""salsiccia"" is called ""zampina"" (plural ""zampine""). A different type of sausage that is popular in Italy, found in many varieties, is ""salame"" (plural ), made from coarsely ground meat (pork or beef) mixed with fat, salted and dried. Spices are added as for ""salsiccia"". ""Salami"" are ready-to-eat as purchased; typically, they are sliced thinly for consumption and eaten cold, for instance as ""salumi""."
"an optional topping to be added at the table. Locals eat Cincinnati chili with a fork, cutting each bite with the side of the fork as if it were a casserole, and never twirling. The name ""Cincinnati chili"" is often confusing to those unfamiliar with it because the term ""chili"" evokes the expectation of chili con carne, which it ""bears no resemblance to."" Cincinnati chili is a Mediterranean-spiced meat sauce for spaghetti or hot dogs and is very seldom eaten by the bowl as is typical with chili con carne. It is common for Cincinnatians to describe it starting with,"
"di carnevale"", is layered with local sausage, small fried meatballs, hard-boiled eggs, ricotta and mozzarella cheeses, and sauced with a Neapolitan ragù, a meat sauce. ""Lasagne al forno"", layered with a thicker ragù and Béchamel sauce, and corresponding to the most common version of the dish outside Italy, is traditionally associated with the Emilia-Romagna region of Italy. In other regions, lasagne can be made with various combinations of ricotta or mozzarella cheese, tomato sauce, meats (e.g., ground beef, pork or chicken), and vegetables (e.g., spinach, zucchini, olives, mushrooms), and the dish is typically flavored with wine, garlic, onion, and oregano."
"Coronation chicken Coronation chicken is a combination of precooked cold chicken meat, herbs and spices, and a creamy mayonnaise-based sauce. It can be eaten as a salad or used to fill sandwiches. Normally bright yellow, coronation chicken is usually flavoured with curry powder or paste, although more sophisticated versions of the recipe are made using fresh herbs and spices and additional ingredients such as flaked almonds, raisins, and crème fraîche. The original dish used curry powder, as fresh curry spices were almost unobtainable in post-war Britain. Constance Spry, an English food writer and flower arranger, and Rosemary Hume, a chef,"
"Carpaccio Carpaccio ( or ; ) is a dish of meat or fish (such as beef, veal, venison, salmon or tuna), thinly sliced or pounded thin and served mainly as an appetizer. It was invented in 1950 by Giuseppe Cipriani from Harry's Bar in Venice and popularised during the second half of the twentieth century. The beef was served with lemon, olive oil, and white truffle or Parmesan cheese. Later, the term was extended to dishes containing other raw meats or fish, thinly sliced and served with lemon or vinegar, olive oil, salt and ground pepper. The dish, based on"
"onions and boiled potatoes and fried in lard. Beetroot and herring may be added, or served as a side dish. Also, a sauce consisting of ground meat that is served with pasta is called Haschee. Hash (food) Hash is a culinary dish consisting of diced or chopped meat, potatoes and spices that are mixed together and cooked by themselves or with other ingredients such as onions. The name is derived from the meaning ""to chop"". Canned corned beef hash became especially popular in countries such as Britain and France during and after the Second World War as rationing limited the"
"Supplì Supplì (; Italianization of the French word ) are Italian snacks consisting of a ball of rice (generally risotto) with tomato sauce, typical of Roman cuisine. Originally, they were filled with chicken giblets, mincemeat or (a kind of cheese from Lazio), now also with a piece of mozzarella; the whole morsel is soaked in egg, coated with bread crumbs and then fried (usually deep-fried). They are closely related to Sicilian ""arancini"" and croquettes. ""Supplì"" can be also prepared without tomato sauce ( ""white-style ""supplì""""). They are usually eaten with the fingers: when one is broken in two pieces, mozzarella"
"pork. Saltimbocca Saltimbocca (also saltinbocca) (; Italian for ""jumps in the mouth"") is an Italian dish (also popular in southern Switzerland, Spain and Greece) made of veal lined or wrapped with prosciutto and sage; marinated in wine, oil or saltwater depending on the region or one's own taste. The original version of this dish is saltimbocca alla Romana (""saltimbocca, Roman-style""), which consists of veal, prosciutto and sage, rolled-up and cooked in dry white wine and butter. Marsala is sometimes used. Also, sometimes the veal and prosciutto are not rolled-up but left flat. An American twist replaces the veal with chicken"
"Gravy Gravy is a sauce often made from the juices of meats that run naturally during cooking and thickened with wheat flour or cornstarch for added texture. In the United States and Singapore, the term can refer to a wider variety of sauces. The gravy may be further colored and flavored with gravy salt (a simple mix of salt and caramel food colouring) or gravy browning (gravy salt dissolved in water) or ready-made cubes and powders can be used as a substitute for natural meat or vegetable extracts. Canned and instant gravies are also available. Gravy is commonly served with"
"include ""risotto"", rice cooked with many different kinds of food, from vegetables, mushrooms, pumpkin or ""radicchio"" to seafood, pork meat or chicken livers. ""Bigoli"" (a typical Venetian fresh pasta, similar to ""Udon""), ""fettuccine"" (hand-made noodles), ""ravioli"" and the similar ""tortelli"" (filled with meat, cheese, vegetables or pumpkin) and ""gnocchi"" (potatoes-made fresh pasta), are fresh and often hand-made pasta dishes (made of eggs and wheat flour), served together with meat sauce (""ragù"") often made with duck meat, sometimes together with mushrooms or peas, or simply with melted butter. Cuisine from the mountain areas is mainly made of pork or game meat,"