*TYPES* –>
“GARLIC”
“VINEGAR”
“CROUTON”
*GARNISH*
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“GARNISH”
an item or substance used as a decoration or embellishment on a prepared food dish or drink.
in some cases, it may give added or contrasting flavor, but a typical garnish is selected first to augment the visual impact of the plate, not necessarily to affect the flavor.
this is in contrast to a “condiment” which is primarily a flavor added to another food item.
Parsley is an excellent example of a traditional garnish; this pungent green herb has small distinctly shaped leaves, firm stems, and is easy to trim into a garnish.
Typically, few diners eat parsley garnishes.
A garnish makes food or drink items more visually appealing.
They may, for example, enhance their color, such as when paprika is sprinkled on a salmon salad. They may give a color contrast, for example when chives are sprinkled on potatoes. They may make a cocktail more visually appealing, such as when a cocktail umbrella is added to an exotic drink, or when a Mai Tai is topped with any number of tropical fruit pieces. Sushi, the Japanese fish dish, may be garnished with baran, a type of plastic grass or leaf. Sometimes a garnish and a condiment will be used together to finish the presentation of a dish, for example an entrée could be topped with a sauce and then a sprig of parsley would be added as a garnish.
A garnish may be so readily identified with a specific dish that the dish may appear incomplete without the garnish.
For example buffalo wings with celery stick garnish and blue cheese dressing or a banana split sundae with cherries on top.
(orange garnish for blue moon beer to bring out “natural spices”)
(a food item which is served with garnish may be described as being garni, the french term for ‘garnished’)
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“GARLIC“
garlic is a relative of the onion…no wonder…
“allium sativum”
garlic is much like the onion…
i have a genuineness that is hard to dismiss….
i’m not angry enough to dismiss you…
DIPS
“PEPPER”
“CHILI”
chili pepper
(the fruit of plants from the genus “capsicum”)
5 may 2015:
ate two chili + beans on train ride back
(dipping with matzah)
11 february 2015:
microwave chili (with beans + beef) on white bread before bed
not hungry after yesterday’s chili
(mom bought me turkey chili from shoprite???)
(tasted funky)
peppercorn
(aka “black pepper”)
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“VINEGAR”
“BALSAMIC VINEGAR”
(not to be confused with “balsamic spread”)
(which is creamy and doesn’t taste good)
(remember this whenever you order at an italian deli)
(italian: aceto balsamico) is a condiment originating in italy
the original traditional product, made from a reduction of cooked white Trebbiano grape juice and not a vinegar in the usual sense, has been made in Modena and Reggio Emilia[1] since the Middle Ages: the production of the balsamic vinegar is mentioned in a document dated 1046. During the Renaissance, it was appreciated in the House of Este.[2] Today, the traditional balsamic vinegar is highly valued by chefs and gourmet food lovers.
The names “Aceto Balsamico Tradizionale di Modena” (Traditional Balsamic Vinegar of Modena) and “Aceto Balsamico Tradizionale di Reggio Emilia” (Traditional Balsamic Vinegar of Reggio Emilia) are protected by both the Italian Denominazione di Origine Protetta and the European Union’s Protected Designation of Origin.
Balsamic Vinegar of Modena (Aceto Balsamico di Modena), an inexpensive modern imitation of the traditional product, is today widely available and much better known.
This is the kind commonly used for salad dressing together with oil.
the word balsamico means “balsam-like” in the sense of “restorative” or “curative”
authentic balsamic vinegear:
“aceto balsamico tradizionale”
(legal description in eurozone)
(‘liquid’ consisting mainly of acetic acid (CH3COOH) + ‘water’)
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“CROUTON”
(french for “crust”)
a piece of sauteed or rebaked bread
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(the term condiment comes from…)
the latin condimentum…
(meaning “‘spice’ / ‘seasoning’ / ‘sauce'”)
the latin condere…
(meaning ‘preserve’ / ‘pickle’ / ‘season’)
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(a ‘condiment’ is a (‘spice’ / ‘sauce’ / ‘preparation’) that is added to ‘food’ to…)
*’impart’ a particular ‘flavor’*
*’enhance’ its ‘flavor’*
*to ‘complement’ the ‘dish’*
(in some cultures)
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(the term originally described ‘pickled’ or ‘preserved’ foods, but has shifted meaning over time)
(many condiments are available packaged in single-serving packets, like ‘mustard’ or ‘ketchup’, particularly when supplied with take-out or fast-food meals)
(they are usually applied by the ‘diner’, but are sometimes added prior to ‘serving’)
(for example, in a ‘sandwich’ made with ‘ketchup’ / ‘mustard’ / ‘mayonnaise’)
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(some ‘condiments’ are used during ‘cooking’ to add ‘flavor’ (or ‘texture’) to the food, such as…)
‘barbecue sauce
X
X
X
X
‘compound butter
‘teriyaki sauce’
‘soy sauce’
‘marmite’
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💕💝💖💓🖤💙🖤💙🖤💙🖤❤️💚💛🧡❣️💞💔💘❣️🧡💛💚❤️🖤💜🖤💙🖤💙🖤💗💖💝💘
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*🌈✨ *TABLE OF CONTENTS* ✨🌷*
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🔥🔥🔥🔥🔥🔥*we won the war* 🔥🔥🔥🔥🔥🔥