"feel less like real people than excuses to weave in a few good dad jokes"". Overall, Elan found, ""What lifts the show are the elements of diaspora life weaved throughout, as when Aunty Princess visits from Nigeria and accuses Virginia [Stephen's mother] of cultural betrayal ('You have adopted too many fine and fancy British ways'). Stephen defends the family by suggesting she should 'go back home', prompting him to reflect that he has turned into his own racist enemy. It's unexpectedly thoughtful stuff, suggesting the third series may be even better."" What Does the K Stand For? What Does the"
"""lean"" in the sense that a relatively small amount of meat ingredients are used to prepare the dish, which is otherwise substantial in size. The ""false lean"" moniker has also been described as representative of how the lean, low-fat cuts of meat that are typically used in the dish contrasts the stuffing, which has a higher-fat content. Farsu magru dates to the 13th century in Sicily, during the time of the Angevin invasion of the island. It has been stated that the dish's name is based upon the French word ""farce"", which means ""stuffing"". During this time, farsu magru was"
"the Latin ""farcio"", ""to cram""), to skin and dress an animal, grind up the meat and mix it with spices and other ingredients and then return it into its own skin, or mold it into the shape of a completely different animal. The kitchen staff of huge noble or royal courts occasionally numbered in the hundreds: pantlers, bakers, waferers, sauciers, larderers, butchers, carvers, page boys, milkmaids, butlers and numerous scullions. While an average peasant household often made do with firewood collected from the surrounding woodlands, the major kitchens of households had to cope with the logistics of daily providing at"
"Farro Farro is a food composed of the grains of certain wheat species, sold dried, and prepared by cooking in water until soft. People eat it plain, and often use it as an ingredient in salads, soups, and other dishes. Farro is an ethnobotanical term derived from Italian Latin for a group of three wheat species: spelt (""Triticum spelta""), emmer (""Triticum dicoccum""), and einkorn (""Triticum monococcum""), which are all types of hulled wheat (wheat that cannot be threshed). In Italian cuisine, the farro species are sometimes distinguished as ""farro grande,"" ""farro medio,"" and ""farro piccolo,"" respectively. Confusion is generated by"
"Čvarci Čvarci (singular Čvarak) (, , ) is a specialty popular in Eastern Europe, a variant of pork rinds. They are a kind of pork 'crisps', with fat thermally extracted from the lard. Čvarci are mostly a rustic countryside specialty, common to Serbian cuisine, Bosnia and Herzegovina cuisine, continental Croatian cuisine, Ukrainian cuisine and Slovenian cuisine (called 'ocvirki'), though they can also be found in some other countries of throughout Eastern Europe. They are usually homemade, with industrial production not as pronounced. In larger cities they can be obtained on farmer markets or in supermarkets. Preparation of čvarci involves melting"
"or ""fiocco"" (the head or top of the farchie that is set on fire. The completed farchie are approximately twenty five feet in length and three feet in diameter. The farchie are constructed to very specific standards. Very important aspects of the farchie include their vertical alignment, the manner in which they are bound, and the correct placement of the canes so as to avoid expansions and twisting motions. Master farchie craftsmen take much pride in adhering to these standards as well as to constructing the farchie to extremely exact measurements. A committee of townspeople provides the funds and the"
"Farsu magru Farsu magru, also spelled as farsumagru, and also referred to as farsumauru, falsomagro and falsumagru, is a traditional meat roll dish in Sicilian cuisine that dates to the 13th century. Farsu magru is available in many areas of Sicily, but some only serve it for special occasions. This roast is prepared mainly in rural regions in the interior of the island. Farsu magru means "" false lean"", which has been attributed to the amounts of meat used in the dish, and also to the lean, low-fat nature of the meats typically used. Farsu magru means ""false lean"", meaning"
"the general size difference between these three grains, some landraces of each overlap into the typical size range of the others. Farro Farro is a food composed of the grains of certain wheat species, sold dried, and prepared by cooking in water until soft. People eat it plain, and often use it as an ingredient in salads, soups, and other dishes. Farro is an ethnobotanical term derived from Italian Latin for a group of three wheat species: spelt (""Triticum spelta""), emmer (""Triticum dicoccum""), and einkorn (""Triticum monococcum""), which are all types of hulled wheat (wheat that cannot be threshed). In"
"root from which garri is produced, is rich in fiber, copper and magnesium. Garri is made from cassava which contains hydrocyanic acid (cyanide), which, in sufficient quantity, can lead to serious eye defects, intestinal issues and worsening of ulcers. Proper and thorough processing of the garri should reduce the concentration of the acid. 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"
"Fricassee Fricassee or fricassée is a method of cooking meat in which it is cut up and braised, and served with its sauce, traditionally a white sauce. Fricassee is first attested in England in the mid-16th century. It is a French word, but the exact etymology is uncertain. It is theorized to be a compound of the French ""frire"" (to fry) and ""casser"" or ""quasser"" (to break in pieces). Many cooking references describe fricassee simply as a French stew, usually with a white sauce. Julia Child in ""Mastering the Art of French Cooking"" describes it as ""halfway between a sauté"
"include various sorts of pastry. Čvarci Čvarci (singular Čvarak) (, , ) is a specialty popular in Eastern Europe, a variant of pork rinds. They are a kind of pork 'crisps', with fat thermally extracted from the lard. Čvarci are mostly a rustic countryside specialty, common to Serbian cuisine, Bosnia and Herzegovina cuisine, continental Croatian cuisine, Ukrainian cuisine and Slovenian cuisine (called 'ocvirki'), though they can also be found in some other countries of throughout Eastern Europe. They are usually homemade, with industrial production not as pronounced. In larger cities they can be obtained on farmer markets or in supermarkets."
"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"
"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"
"Sashimi Sashimi (; , ) is a Japanese delicacy consisting of very fresh raw meat or fish sliced into thin pieces and often eaten with soy sauce. The word ""sashimi"" means ""pierced body"", i.e. ""刺身"" = ""sashimi"", where 刺し = ""sashi"" (pierced, stuck) and 身 = ""mi"" (body, meat). This word dates from the Muromachi period, and was possibly coined when the word ""切る"" = ""kiru"" (cut), the culinary step, was considered too inauspicious to be used by anyone other than samurai. This word may derive from the culinary practice of sticking the fish's tail and fin to the slices"
"like for farro in Italy, ""petit"", ""moyen"", and ""grand épeautre"" is grown). The Italian word ""farro"" derives from the presumed Latin word ""farrum"", from Standard Latin ""far, farris n"". : a kind of wheat (as in farina (food)). ""Far"", in turn, derives from the Indo-European root ""*bʰar-es-"" : (spelt), which also gave rise to the English word barley, Albanian ""bar"" : grass, Old Church Slavonic брашьно (""brašĭno"") : flour, and Greek Φήρον (""phḗron""): plant deity. The three species are sometimes known as ""farro piccolo"", ""farro medio,"" and ""farro grande,"" which are einkorn, emmer, and spelt, respectively. While these names reflect"
"""jhāl"" means spicy food; in Persian, ""parhezī"" means suitable for a diet. Jalfrezi is usually prepared by stir-frying ingredients, a technique introduced to the region by Chinese cuisine. In a survey in 2011, Jalfrezi was rated the most popular dish in UK Indian and broader South Asian restaurants. Jalfrezi Jalfrezi (also jhal frezi, zalfrezi, zalfraizi, jaffrazi, and many other alternative spellings) is a curry dish originating in the Indian subcontinent and popular throughout the region and beyond. It consists of a main ingredient such as meat, fish, paneer or vegetables, stir-fried and served in a thick spicy sauce that includes"
"peppers in a dish called ""courgette farcie"" (stuffed zucchini). In Greece, zucchini is usually fried or stewed with other fruits (often green chili peppers and eggplants). It is served as an ""hors d'œuvre"" or as a main dish, especially during fasting seasons. Zucchini is also stuffed with minced meat, rice, and herbs and served with ""avgolemono"" sauce. In several parts of Greece, the flowers of the plant are stuffed with white cheese, usually feta or mizithra cheese, or with a mixture of rice, herbs, and occasionally minced meat. They are then deep-fried or baked in the oven with tomato sauce."
"French fricassee, it has a tomato-based sauce usually with red wine. Fricassee Fricassee or fricassée is a method of cooking meat in which it is cut up and braised, and served with its sauce, traditionally a white sauce. Fricassee is first attested in England in the mid-16th century. It is a French word, but the exact etymology is uncertain. It is theorized to be a compound of the French ""frire"" (to fry) and ""casser"" or ""quasser"" (to break in pieces). Many cooking references describe fricassee simply as a French stew, usually with a white sauce. Julia Child in ""Mastering the"
"Farinata Farinata , socca , torta di ceci , or cecina is a type of thin, unleavened pancake or crêpe of chickpea flour originating in Genoa and later a typical food of the Ligurian Sea coast, from Nice to Elba island. The origin of the dish is unknown, although various flat-bread techniques predate written history, as do chickpeas, and presumably chickpea flour. One origin-story says ""farinata"" was invented by a group of Roman soldiers who roasted chickpea-flour on a shield. In standard Italian, the dish is called ""farinata"" (""made of flour"") while in Ligurian, specifically in the Genoese dialect, it"
"Flan A flan, in English and other cuisines, is a dish with an open, rimmed pastry or sponge base containing a sweet or savoury filling. Examples are the quiche lorraine, custard tart, leche flan, and the South African melktert. Flan is known in Roman cuisine. It was often a savory dish, as in ""eel flan""; sweet flans, made with honey and pepper, were also enjoyed. In the Middle Ages, both sweet and savory flans (almonds, cinnamon & sugar; cheese, curd, spinach, fish) were very popular in Europe, especially during Lent, when meat was forbidden. The English word ""flan"", and the"
"and cooked in an oven. The dish can also be cooked by poaching. It is topped with tomato sauce or tomato purée. The dish is typically sliced after cooking occurs. In Sicily, farsu magru is sometimes served at room temperature, along with a fennel salad. Some Sicilians only serve the dish during special occasions. Farsu magru Farsu magru, also spelled as farsumagru, and also referred to as farsumauru, falsomagro and falsumagru, is a traditional meat roll dish in Sicilian cuisine that dates to the 13th century. Farsu magru is available in many areas of Sicily, but some only serve it"
"Murri (condiment) Murrī or Almorí (in Andalusia) was a condiment made of fermented barley or fish used in medieval Byzantine and Arab cuisine. There are two kinds of murrī, the more usual kind made using fermented barley, with a less common version made from fish (see garum). Almost every substantial dish in medieval Arab cuisine used murrī in small quantities. It could be used as a substitute for salt or sumac, and has been compared to soy sauce by Rudolf Grewe, Charles Perry, and others due to its high monosodium glutamate content and resultant umami flavor. Originally a Byzantine condiment,"
"Žganci Žganci is a dish in Slovenian and Croatian cuisine, known as Sterz in Austria, ""pura"" on the Croatian coast, and also known in northern Italy. It is a traditional ""poor man's food"" of hard-working farmhands similar to polenta, although prepared with finer grains. The dish is made from buckwheat flour (, ), maize, wheat, or a combination of potato and wheat flour and water, cooking oil and salt, which is cooked for fifteen minutes on a low boil. The lump is then crumbled onto a plate for serving. Softer ""žganci"" is called Styrian style in Slovenia. ""Žganci"" can be"
"with ""mola salsa"" (ritually prepared salted flour) and wine, then placed in the fire on the altar for the offering; the technical verb for this action was ""porricere"". ""Fanaticus"" means ""belonging to a ""fanum"","" a shrine or sacred precinct. ""Fanatici"" as applied to people refers to temple attendants or devotees of a cult, usually one of the ecstatic or orgiastic religions such as that of Cybele (in reference to the Galli), Bellona-Ma, or perhaps Silvanus. Inscriptions indicate that a person making a dedication might label himself ""fanaticus"", in the neutral sense of ""devotee"". Tacitus uses ""fanaticus"" to describe the troop"
"Arancini Arancini (, Italian and Sicilian plural; in the singular, , or """") are stuffed rice balls which are coated with bread crumbs and then deep fried. The most common filling are: ""al ragù"" or ""al sugo"", filled with ragù (meat or mince, low temperature and long time cooked with tomato sauce and spices), mozzarella and/or caciocavallo cheese, and often peas and ""al burro"" or ""'a bburro"" filled with ham and mozzarella or besciamella. A number of regional variants exist which differ in fillings and shape. The name, which is translated as ""little orange"", derives from their shape and colour"
"murrī made its way into medieval Arab cookbooks, likely due to exposure to Byzantine culture during the empire's rule over much of what came to be the Arab world. Charles Perry, an expert in medieval Arab cuisine, suggests that murrī arose from garum, a fermented fish brine that was commonly used by the Greeks and Romans. As Arab lexicographers have noted that murrī is pronounced ""al-muri"", with one ""r"", and suspect it is a word of non-Arab origin, Perry suggests that its etymology may be connected to the Greek ""halmuris"", medieval Greek ""almuris"", the source of the Latin ""salmuria"", meaning"
"was served with sauerkraut in Upper Carniola. The oldest preparation method explains the word ""žganci"". The word ""žganci"" is derived from the Slovenian verb ""žgati"" 'to burn, to toast'. Žganci Žganci is a dish in Slovenian and Croatian cuisine, known as Sterz in Austria, ""pura"" on the Croatian coast, and also known in northern Italy. It is a traditional ""poor man's food"" of hard-working farmhands similar to polenta, although prepared with finer grains. The dish is made from buckwheat flour (, ), maize, wheat, or a combination of potato and wheat flour and water, cooking oil and salt, which is"
"Jalfrezi Jalfrezi (also jhal frezi, zalfrezi, zalfraizi, jaffrazi, and many other alternative spellings) is a curry dish originating in the Indian subcontinent and popular throughout the region and beyond. It consists of a main ingredient such as meat, fish, paneer or vegetables, stir-fried and served in a thick spicy sauce that includes green chilli peppers. Common further ingredients include bell peppers, onions and tomatoes. Jalfrezi recipes appeared in cookbooks of the British India as a way of using up leftovers by frying them with chilli and onion. This English language usage derived from the colloquial Bengali word ""jhālpharezī"": in Bengali,"
"Asian languages. Persian """" () refers to various herbs used for cooking. Evliya Çelebi's 17th-century ""Seyâhatnâme"" travelogue defined ""cacıχ"" (""cacıg"") as a kind of herb that is added to food. Ahmet Vefik Pasha's 1876 Ottoman Turkish dictionary defined ""cacık"" as an herb salad with yogurt. This remains the most common definition today. The form ""tarator"" is found in languages from the Balkans to the Levant, and appears to be of Slavic origin, coming from Bulgaria. Greek-style ""tzatziki"" sauce is typically served as a side with meat dishes; for example, it can be served with spiced chicken and vegetable couscous. It"
"the lard. Lard is cut in blocks of about one inch (2 cm) in size and slowly fried in their own fat. Milk may be added at this point in order to obtain caramel colour. Process lasts until all fat melts away and only a kind of tough crispy pork rind remains. Onion or garlic may be added as a spice and salt is always used as condiment. Pieces of skin may or may not be attached. In most common varieties of čvarci, some percentage of pork fat remains. A special variety of čvarci known as Duvan Čvarci are mostly"
"baked in the oven. This popular street food is called ""farinata"" in Italian cuisine, ""fainâ"" in Genoa, and is known as ""socca"" or ""cade"" in French cuisine. It is used to make panelle, a fritter in Sicilian cuisine. In Spanish cuisine, gram flour is an ingredient for tortillitas de camarones. Also in Cyprus and Greece, it is used as a garnishing ingredient for the funeral ritual food Koliva, blessed and eaten during Orthodox Memorial services. In Morocco, they make a dish called ""karan"" from gram flour and eggs, which is baked in the oven. A similar famous dish is prepared"
"to the first, and boiled until thickened. Murrī mixed with milk was known as ""kamakh"". Murri (condiment) Murrī or Almorí (in Andalusia) was a condiment made of fermented barley or fish used in medieval Byzantine and Arab cuisine. There are two kinds of murrī, the more usual kind made using fermented barley, with a less common version made from fish (see garum). Almost every substantial dish in medieval Arab cuisine used murrī in small quantities. It could be used as a substitute for salt or sumac, and has been compared to soy sauce by Rudolf Grewe, Charles Perry, and others"
"Focaccia Focaccia () is a flat oven-baked Italian bread product similar in style and texture to pizza doughs. Focaccia can be used as a side to many meals or as sandwich bread. ""Focaccia al rosmarino"" (focaccia with rosemary) is a common focaccia style in Italian cuisine that may be served as an antipasto, appetizer, table bread, or snack. Focaccia is similar to the Greek flatbread Lagana. In Ancient Rome, ""panis focacius"" was a flat bread baked on the hearth. The word is derived from the Latin ""focus"" meaning ""hearth, place for baking."" The basic recipe is thought by some to"