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Glossary Selection
Joloff rice | |||
| Joloff rice is a spicy chicken and rice. | |||
Juniper (Wacholder) | |||
| Wacholder is a German gin, distilled with the juniper essence already added. The word is German for juniper. Wacholder is a speciality of the district of Lippe. It is strong-flavoured owing to its method of distillation, and is traditionally served chilled as a neat shot, with a beer chaser. | |||
Jaiba | |||
| Crab | |||
Jurel | |||
| Yellowtail | |||
Jugo de Naranja | |||
| Orange Juice | |||
Jarlsberg Cheese | |||
 | Jarlsberg cheese is a mild Swiss-style cheese that has large irregular holes. It comes from Norway and has a yellow-wax rind and a semifirm yellow interior. The texture is buttery rich and the flavor is mild and slightly sweet. It's an all-purpose cheese that's good both for cooking and for eating as a snack. The history of this cheese can be traced back to the middle 1850s. The creator of the cheese was Anders Larsen Bakke (1815-1899), a local farmer/entrepreneur in the Våle village in Vestfold county, some 80 km south of Oslo. Bakke was a pioneer in introducing the dairy industry in Norway, and the cheese was named Jarlsberg because Jarlsberg & Larviks Amt was the name of the county until 1918, when it was renamed with its old name Vestfold. The cheese (and Bakke's accomplishments) was first noted in the annual county report of Jarlsberg & Larviks Amt 1855. Production was discontinued in the early 1900s, and the cheese was only re-invented by professor Ola Martin Ystgaard of the Agricultural University of Norway in the late 1950s. The oft-repeated notion that the cheese was invented/developed or even at any time produced at the Jarlsberg estate (some 20 km to the south of the village of Våle), is pure fiction. The origin of that myth might be explained as a simple name confusion, probably also enhanced by the vain idea that this noble cheese must somehow be related to the barons who once inhabited that impressive estate. Starting out in 1956, Ystgaard and some of his students tried to recreate the cheese. After a lot of samples they came up with the recipe that is used today. The production of cheese began in the 1960s and today it is one of the best known cheeses on the market. In the United States alone it is sold in over 30,000 supermarkets. | ||
Jalapeno | |||
 | The jalapeño is a small to medium-sized chile pepper that is prized for the hot, burning sensation that it produces in the mouth when eaten. It is a cultivar of the species Capsicum annuum. | ||
Jasmine Rice | |||
| A fragrant long grain rice from Thailand that is distinctly aromatic, soft and sticky when cooked. The length of each grain four to five times its width. | |||
Jicima | |||
| A bulbous, brown root with a crunchy white interior used in Latin American cooking. The sweet and nutty interior is great for crudite platters and salads. It can be found from May to November in many Mexican markets. | |||
Jocoque | |||
| A Mexican style sour cream. It has equal or less fat content than the American sour cream. Some labels describe it as salted buttermilk, but its thicker; some call it a thin sour cream. The taste of jocoque ranges from mildly tangy to refreshingly sharp. | |||