-
81 bierra
( ITALY)beer -
82 bière
( FRANCE)beer -
83 bière en bouteille
(à la pression)beer (bottled, on tap). -
84 biiru
( JAPAN)beer. -
85 biru
( JAPAN)beer. -
86 black and tan
( AUSTRALIA)A mixture of beer and stout. -
87 boracho
( MEXICA)Cooked with beer or other alcohol - drunken -
88 botanas
( MEXICA)Snacks often served free of charge in a cantina with purchase of a beer. -
89 brownie
( AUSTRALIA)Beer that comes in a brown glass bottle. -
90 caguama
( MEXICA)A large, now endangered, turtle. Also used to refer to an extra large bottle of beer or any large item. -
91 cerveza
-
92 chelada
( MEXICA)Mexican beer served in a glass on ice with a lime wedge and salted rim. -
93 coldie
( AUSTRALIA)A cold bottle of beer. -
94 demi
half; also, an 8-ounce (250 ml) glass of beer; also, a half-bottle of wine. -
95 edamame
( JAPAN)boiled immature soybeans. The pods are boiled in water together with condiments such as salt, and served whole. Edamame are served with small dish for the discarded pods, served salted as a side dish or appetizer, often to accompany beer -
96 essence/extract
The words may be used interchangeably, but while all essences are extracts, but extracts are not all essences. A stock is a water extract of food. Other edible solvents may be oil, wine, whiskey, or water. Wine and beer are vegetable or fruit stocks. A common oil extract is of cayenne pepper, used in Asian cooking. A common water essence is vegetable stock. A broth is more concentrated, as in beef broth, or boullion. Most common are alcohol extracts, like vanilla. Not possible to have a water extract of vanilla(natural bean) but vanillin (chemical synth) is water soluble. There are also emulsions - lemon pulp and lemon oil and purees (often made with sugar) Oils, such as orange or lemon rind (zest) oil, may be extracted by storing in sugar in sealed container. -
97 frijoles borrachos
( MEXICA)Beans cooked with beer or pulque. -
98 kobe beef
( JAPAN)cattle raised in exclusive conditions (frequent massages and a diet featuring large quantities of beer), which results in an extraordinarily tender, very expensive beef -
99 koji
( JAPAN)mold (Aspergillus oryzae) used in the brewing of sake, which performs the role of yeast in brewing beer – it grows on steamed rice and produces the enzymes that break the starch down into fermentable sugars. -
100 michelada
( MEXICA)"My chelada", meaning a michelada is your own customized version of a chelada. To a chilled and salt-rimmed Mexican lager beer, one may add hot sauce, Worchestersire sauce, soy sauce, Maggi seasoning, and/or clamato juice.
См. также в других словарях:
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