Mindblown: a blog about philosophy.
-
Juice not from concentrate
Means juice that is flash-heated to pasteurize it immediately after the fruit is squeezed. It has never been concentrated.
-
Juice from concentrate
Means juice manufactured as a frozen concentrate, then reconstituted and pasteurized before packaging.
-
Juice
Beverage that is 100% juice; may be pasteurized and sealed in containers with a normal shelf life of one year. Liquid from a fruit or vegetable. A natural fluid of the body. Any of several liquids of the body. It may be normal (e.g., gastric juice, pancreatic juice) or abnormal (e.g., cancer juice, milk-like substance…
-
Jeroboam
Double magnum. A wine bottle of significant size is referred to as a “magnum.” In the case of champagne, a magnum is equivalent to two standard bottles. Furthermore, a large wine bottle known as a “double magnum” contains the equivalent of four standard bottles.
-
Jerk
A term given to blackened food, usually Jamaican flavored, that is, with ginger, cinnamon and nutmeg. Beef jerky, a snack of dried beef sold in convenience stores, is a kind of jerk, a strip of meat preserved without salt by drying it in the sun. The word jerk derives from the Quechua language, spoken by…
-
Jelly
A jellied food made with a mixture of strained fruit(s) (45 parts by weight) and 55 parts by weight of a saccharine ingredient. Spices, acidifying agents, pectin, buffering agents, preservatives and antifoaming agents except those derived from animal sources, and mint flavoring or cinnamon flavoring may be added. Although they hardly look the same, the…
-
Jardiniere
Assortment of fresh vegetables in fancy shapes used to garnish a main course.
-
Jams
A viscous or semi-solid food made with 45 parts by weight of saccharine ingredient. Spices, acidifying agents, pectin, buffering agents, preservatives and anti-foaming agents, except those derived from animal sources may be added. A thick, sweet mixture made by boiling whole fruit (such as berries, cherries, or peaches) with sugar until it becomes thick and…
-
Jambalaya
A spicy Creole dish usually made with either fish, red meat, pork, ham or chicken, and tomatoes and peppers. Jambalaya comes from the word “jambon,” French for ham. According to folk etymology, the Cajun-Creole dish known as jambalaya acquired its name when a salesman from the northern United States stopped for a bite to eat…
-
Jalapeno chiles
Moderate to very hot chile peppers, green or sometimes red, with a fruity fresh taste. In 1912, Wilbur Scoville invented a system for measuring the “heat” of different chili peppers, that is, their ability to tantalize, tenderize, or traumatize the palate. Under this system, jalapeno peppers rate around 5000 Scoville units, thus affirming what everyone…
Got any book recommendations?