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There are 424 entries in this glossary.
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Knackwurst

Germany - Similar in ingredients to franks and bologna with additional garlic added for stronger flavor; made in large natural casings or in skinless styles; fully cooked, but usually served hot; also known as Knoblouch or Garlic Sausage. - Cooked, smoked sausage

 

Knish

An Eastern European snack food made popular in America by Eastern European Jewish immigrants It consists of a filling covered with dough that is either baked, grilled, or deep fried

Knit Gloves

High quality poly/cotton blend, reversible, and washable.

Knoblouch

See Knackwurst.

Kobe Beef

Beef harvested from an ancient stock of cattle called kuroge wagyu (black haired Japanese cattle) It is raised exclusively in Hyogo Prefecture, of which Kobe is the capital Kobe beef is considered the most exclusive beef in the world True Kobe beef is not available outside of Japan due to Japanese export restrictions

Kofta

A Middle Eastern and South Asian meatball or meatloaf They consist of balls of minced or ground meat, usually beef or lamb, mixed with spices and or onions They are often shaped into meatballs which are prepared with a mixture of ground meat, rice, leeks and some other ingredients

Kosher

When used in reference to meat, means meat that is butchered and processed according to the Jewish religious law of "kashrut".

 

Kosher Salami

An all beef cooked salami. The meat and the processing are under Rabbinical supervision; mustard, coriander and nutmeg added to regular seasonings. (See Italian Salami).

Kreplach

(Yiddish) Small dumplings, filled with meat, potatoes, or cheese and served in soup

Kromeski

(Russian) Chicken, game, or veal cut into small pieces, creamed and wrapped in thin slices of bacon, dipped in fritter batter, and deep-fried

Kugel

(Yiddish) A baked, savory pudding made with potatoes or noodles and sometimes meat and vegetables

Lagniappe

Used primarily in southern Louisiana and southeast Texas, the word refers to an unexpected something extra. It could be an additional doughnut, as in baker's dozen, a free one for the road drink, and an unanticipated tip for someone who provides a special service or possibly a complimentary dessert for a regular customer.

 

Lamb Casings

Cleaned and processed lamb intestines. These are the smallest and thinnest natural casings. They're used for jerky sticks, hot dogs, and breakfast links. They come in grade A or B (sometimes called A/B). Grade A is more expensive It has less pin holes, so it's best for hot bogs because they're made with a fine emulsion. Grade B can have pin holes which is fine for those using a coarser grind.

 

Landjaeger Cervelat

A semi-dry sausage of Swiss origin; beef and pork; heavily smoked with a black, wrinkled appearance; in links the size of large franks, but pressed flat.

Lardo

(Italian) a type of "salume" made by curing strips of fatback with rosemary and other herbs and spices