Buffet-Thailand website and Buffet Glossary
Two weeks ago, my friend sent to me the interest website for buffet restaurant.
It is powerful information about buffet restaurants in Bangkok and Thailand.
Who is the Buffet lover? Let’s you follow me visited to www.buffet-thailand.comThis website has collect many buffet restaurants that guide for Thai and foreign traveler.
You can found the update promotion and menu for each restaurant.
It is very easy and expedient to finding the promotion and location from lists on the web page.
There is recommendations and shared experience from the taster.
So I have visited this site, found that good glossary for learner.
May I share some buffet glossary from this site?
Thank you for good website www.buffet-thailand.com
A Aperitif: A French term referring to a light alcoholic drink taken before a meal. Ideally an aperitif should stimulate the appetite and tantalise the palate, preparing it for greater things to come. The French often enjoy a glass of pastis before a meal.Amaretti: Meaning 'little bitter things' in Italian, amaretti are small almond biscuits similar to macaroons. Some are made using ground sweet and bitter almonds, baked with egg and sugar, others from ground apricot kernels. They're light and airy, crunchy on the outside and chewy in the middle. Serve them as an after-dinner treat with sweet wine or liqueurs.
Antipasto: An Italian word, meaning ‘before the meal’, these delicious plates of hot and cold starters are the equivalent of French hors d'oeuvres. A mixture of antipasti could include platters of cheeses, smoked meats, salamis, olives, a selection of seafood, marinated vegetables and various breads with olive oil for dipping. Although it's all too easy to eat for Italy, they're dishes intended to whet the appetite, not to sate it!
B
Basil: A versatile and widely used aromatic herb. There are numerous species of basil; some have scents reminiscent of pineapple, lemon, cinnamon or cloves; others have beautiful purple leaves. The plant grows well in warm climates and is widely used throughout southern Europe, particularly the Mediterranean, and in many parts of Asia. The variety called holy basil (tulsi) is an essential part of an authentic Thai curry.
Balsamic Vinegar: A dark-brown syrupy vinegar with a smooth sweet-sour flavour, produced in the Modena region of Italy. It's made from reduced grape juice that's aged in wooden casks. The best quality balsamic vinegar can be more than 100 years old but is more commonly sold at three to four years of age.
Bay Leaves: The aromatic leaf from the bay laurel tree, it is an essential component of the classic bouqet garni: parsley, thyme and a bay leaf. It's one of the few herbs that doesn't lose its flavour when dried. Although fresh leaves are becoming more widely available, they're usually sold dried. The dried bay leaves are more strongly flavoured than fresh ones, but the uses for both are the same.
Brisket: A cut of beef taken from just below the shoulder along the length of the chest/breast. It's a fairly firm cut, so it's inexpensive, and benefits from long, slow cooking. Sold on the bone, or boned and rolled, it's often cooked in one piece. Delicious pot-roasted, poached or braised and used in casseroles or stews.
Bolognese sauce: Ragù Bolognese, often known simply as ragù, is the all-purpose thick Italian sauce made from minced beef and tomatoes. It can form the basis of lasagne
or be served with spaghetti. Slow cooking is the key, until the sauce has reduced to a thick, mahogany richness.
C
Calzone: A pizza that's folded in half and baked so that the filling is enclosed completely - similar to a Cornish pasty or turnover. Calzones are usually made as a single serving. It's popular street food in Italy, particularly in Naples where pizza is said to have originated. People fold them in quarters and eat them with their hands while they're on the go.
Canapés: The term 'canapé' means sofa or settee in French - so traditionally canapés were little platforms of pastry or buttered, fried or toasted bread for tasty things to sit on. It now encompasses all kinds of bite-sized appetizers that can be eaten with the fingers, leaving the other hand free to hold a drink.
Cinnamon: This warm, sweet spice comes from the bark of a tree native to Sri Lanka. The bark is removed, dried and rolled up to make a tube. Cinnamon is sold dry as sticks and as a powder. You can try to grind your own cinnamon from the bark but it's difficult to get it fine enough. The warm, sweet flavour of cinnamon is an essential ingredient in many sweet dishes, but it's also used in savoury dishes. It's gorgeous in baked goods, used to flavour buns, cakes, sweet pastries and puddings.
Crêpe: Thin French pancake, served with sweet or savoury fillings or toppings. The best known is crêpes Suzette, which are crêpes served with a sauce made from fresh orange juice, orange zest, sugar, butter and Grand Marnier, flamed at the table before serving. Crêpes can be served as soon as they're made but they can be pre-made. Layer each crêpe between a sheet of greaseproof paper then wrap them in cling film and either store them in the fridge for use the next day.
D
Dim Sum: The collective term for an array of little dishes eaten mainly by southern and Hong Kong Chinese and served in tea houses and restaurants all day long. It's sometimes called 'yum cha' after the Chinese tradition of taking tea, and tea is the drink usually served with dim sum. Sometimes served from trolleys that are wheeled around the dining room, dim sum comprises a variety of small steamed or deep-fried dumplings with different fillings, but also other tasty morsels such as steamed spare ribs, rice in lotus leaves, stuffed peppers, fried whole prawns and steamed or fried meat or vegetable buns.
F
Fondue: A glorious Swiss dish of melted cheese and wine served at the table in a large pot (also called a fondue) set over a burner to keep the cheese warm. Each person spears bite-size pieces of bread with a long-handled fork and dips it into the melted cheese. It's a dish associated with ski chalet cuisine - perfect for eating when you get back tired and weary from the slopes! Classic dinner party fare during the 1950s and 1960s, it's now enjoying something of a revival. The classic cheeses to use are gruyère and emmental flavoured with kirsch or white wine - the alcohol keeps the cheese below boiling point so it can be heated without going stringy. It’s best to stir the fondue occasionally as you eat so the cheese and wine don’t separate. Rubbing garlic around the pot adds a hint of flavour.
Fontina: A very popular semi-soft Italian cows'-milk cheese, fontina is deep golden yellow in colour with a reddish brown rind. It has a firm, slightly springy texture and melts easily, so is great to cook with. It has a delicate flavour and makes a good dessert cheese. When fully matured, it can be grated and used like Parmesan.
J
Jambalaya: A spicy Cajun rice dish popular throughout the American south but most often attributed to the cooking of New Orleans. There are lots of variations but essentially it's made with rice, ham or sausage, chicken, prawns, chillies, tomatoes and other vegetables.
K
Kebab: A kebab is essentially small chunks of meat threaded onto a skewer and grilled or cooked over coals. Kebabs can be served on their own with dips or sauces, with rice, or removed from the skewer and used to stuff an open pitta bread. Kebabs are part of the culinary tradition of the Caucasus, the Middle East, the Indian subcontinent and other parts of Asia, as well as numerous other cuisines. Vegetables can be used instead of or as well as meat. Kebabs are particularly good for barbecuing because you can satisfy all kinds of tastes on a single skewer - from veggie kebabs to chicken, lamb, beef or fruit.
M
Mozzarella: An Italian fresh or unripened cheese traditionally made from water buffalo's milk (Mozzarella di Bufala) around the Naples area. Mozzarella is now also made predominantly from cows' milk and is made all over Italy as well as in other countries, including the UK (where some producers are making mozzarella from water buffalo milk). It's a firm but creamy cheese that tastes like fresh milk with a slightly sour edge to it. It melts well and has a unique stretchiness, making it the classic pizza topping cheese. It's too soft to grate but cut thin slices and layer them in pasta bakes or put a slice on top of pieces of meat or chicken before grilling them. Italy's classic salad - insalata Caprese - is made with slices of mozzarella and ripe tomatoes drizzled with extra virgin olive oil and scattered with torn basil leaves and a little salt.
O
Oregano: A pungent green culinary herb with a great affinity for a variety of foods, from lamb to vegetables, stuffings and egg dishes. There are many species and varieties of the genus Origanum, each with quite different characteristics and flavours. Oregano is closely related to marjoram. It grows wild in many parts of southern Europe and the Mediterranean and some parts of Asia. It's characteristic of many Greek dishes (particularly lamb) and in the UK is often sprinkled liberally on pizzas.
P
Pancetta: An Italian type of bacon produced from belly of pork which is seasoned, then rolled up and dry cured. Flat slabs of pancetta are also available and this is normally how you'd find it in Italy. It can be bought in the UK pre-packed and either in cubes (cubetti di pancetta) or slices, the latter often smoked. The cubes are fried and used in soffrito (the Italian version of a mirepoix) to give a base flavour to dishes or incorporated in pasta dishes such as spaghetti carbonara.
Pâté: A rich paste made of liver, pork, game or other meats, cooked in a terrine or wrapped in pastry and cooked. Fish can also be used as the basis of a pâté, combined with soft cheese, mayonnaise or soured cream. Pâté can be smooth or coarse and is delicious simply spread on warm toast or crusty bread. It can also be used as a component in main dishes such as beef Wellington in which fillet steaks are spread with duxelles and enclosed in pastry.
S
Sage: Sage (Salvia officinalis) is native to the Mediterranean. The colour of the downy leaves and the flavour varies but, in essence, it's a very strong aromatic herb with a slight bitterness that can withstand long cooking times and still retain flavour. The strong flavour of sage means that a little goes a long way, especially if you're using dried sage, so use sparingly. It goes well with pork, beef, duck and chicken recipes, and fatty meats in particular.
Sashimi: A Japanese dish of raw fresh fish and shellfish (without rice), beautifully presented and served with dipping sauces, vegetables and wasabi.
T
Teriyaki: Usually, a Japanese dish consisting of beef, chicken or fish that has been marinated in a mixture of soy sauce, mirin, sugar, ginger and seasonings before being grilled or fried. However, the term can be used to describe the sauce itself or the cooked dish made with the sauce. The sugar in the marinade gives the cooked food a slight glaze.
W
Wasabi: Although this bright green condiment is often referred to as 'Japanese horseradish', it isn't actually related to horseradish at all. It comes from the root of a perennial herb that grows in Japan and eastern Siberia. Wasabi is a traditional accompaniment to sushi and sashimi, but it can also be used to make dressings and sauces. Fresh wasabi is rarely available outside Japan, but in the UK it's available in paste or powdered form. The latter is a better choice, because you can use it as you need it by mixing to a paste with water.
ABClovery
Naga picture in the tale
