[Sca-cooks] Gourmet Terminology - Recipes and more from Chef Mom.com

[lilinah at earthlink.net]

From: "Jeanne" <jeanne at atasteofcreole.com>
>Here's an interesting site:
>  http://chefmom.myria.com/articles/gourmetterms.htm
>
>They say it's mostly New Orleanian, but for the life of me some I've never
>heard of!  *sigh*
>
>Soffya

Actually, they do NOT say it's mostly New Orleanian. They say the 
list came from an article in "New Orleans Gourmet Magazine".

And, as you noticed, many of the words are not New Orleans specific. 
They are in ?Mixtec?Aztec? (for the cuitlacoche, Japanese, Italian, 
Spanish, and some other things - like "Brick Leaves" which are warqa, 
used to wrap "brik" (more or less pronounced "breek"), which is 
probably a Maghribi form of borek/boureg.

While i'm aware of French and Spanish influences in New Orleans 
cooking, i didn't realize that Maghribi, Italian, and Southeast Asian 
influences were so strong ;-p

Anahita