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Wine bottles | |||
| A wine bottle is a bottle used for holding wine, generally made of glass. Some wines are fermented in the bottle, others are bottled only after fermentation. They come in a large variety of sizes, several named for Biblical kings and other figures. The standard bottle contains 750 mL, although this is a relatively recent development. | |||
Wild rice | |||
| The four species of wild rice comprise the genus Zizania, a group of grasses that grow in shallow water in small lakes and slow-flowing streams. Often, only the flowering head of wild rice rises above the water. True rice, genus Oryza, is also a grass; the two genera Oryza and Zizania are closely related, sharing the tribe Oryzeae. | |||
Wild pecan rice | |||
| Pecan rice is available in white and brown (unprocessed) forms. White rice sets off food flavors more distinctly, while brown rice has a higher fiber content and takes longer to cook. This aromatic rice comes from Louisiana and is a basmati hybrid. It has a rich, nutty flavor and a popcorn-like fragrance. | |||
Wiener Schnitzel; Wienerschnitzel | |||
| Wiener Schnitzel (from the German Wiener Schnitzel, meaning veal fillet Viennese style) is one of the most famous traditional Austrian dishes. Originating in Northern Italy (as cotoletta alla milanese), the recipe possibly found its way to Vienna in the 15th or 16th century. According to another theory, it was introduced by Field Marshal Radetzky in 1857. The name Wiener schnitzel was coined in 1900. The schnitzel is prepared from a thinly-sliced piece of veal round, which is further tenderized by pounding with steak hammer, then successively dipped into wheat flour, eggs and breadcrumbs before being fried in clarified butter or lard. Sometimes the breadcrumbs are seasoned with freshly ground black pepper. | |||
Whiting Fish | |||
| The lean white flesh, which tends to flake when cooked, is tender in texture and has a mild, sweet flavor. The skin is edible. Almost any style of cooking suits whiting. Whole fish are excellent baked in wine and fresh herbs; fillets and steaks can be broiled or pan-fried, or cut into chunks and added to stews or soups. The delicate meat steams and poaches nicely. Look for red gills and bright skin on whole fish. If the fish has been beheaded, check the edges for pure white, fresh-looking flesh. Fillets and steaks should glisten and smell of the sea. | |||
White Russian | |||
| A Cocktail made with Vodka, coffee-flavored Liqueur (such as Kahlua) and cream. | |||
White lady | |||
| A Cocktail made with white Crème De Menthe, Cointreau and lemon juice shaken with ice, then strained into a stemmed cocktail glass. | |||
Wine | |||
| A beverage made of the fermented juice of any of various kinds of grapes, usually containing from 10 to 15 percent alcohol by volume. | |||
Yellowtail | |||
| The Yellowtail amberjack or Great amberjack, Seriola lalandi is a large fish found in the Pacific and Indian oceans. It can be divided into three sub-species: The California yellowtail, (Seriola lalandi dorsalis), The Southen yellowtail (Seriola lalandi lalandi), known in Australia and New Zealand as the Yellowtail kingfish is the largest, with an all-tackle mark of 114 pounds, 10 ounces. The smallest is the Asian yellowtail (Seriola lalandi aureovitta) at 61 pounds, 8 ounces. | |||
Zabaglione | |||
| Zabaglione is an Italian dessert made with egg yolks, sugar, a sweet liquor (usually Marsala wine), and sometimes cream or whole eggs. It is a very light custard, which has been whipped to incorporate a large amount of air. Zabaglione is traditionally served with fresh figs and is sometimes also spelled sabayon, zabaione, or zabajone. It is also popular in Argentina, where it is known as sambayón. | |||