CrossFood16

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123      45  6  7
A E C U R D P Z E S T H
8        9        10
G U M B O G U R I E L
    11        12             
U P L I M E R R A M E K I N A
13             
A L A A E M F N
      14      15       
R N N T R E A C L E E G
             
D A D H R R O
         
I D E I U
    1617    18  19 
E A R O U X X F O S
        20   
N U I F B K T
  21                22        23
T B R U N C H M O A L A R D E R
               
E C E N S E A E
  2425                       
D A F E R M E N T A T I O N N
            26     
E P I D L T F O L D
    27  28             
C E D I A S T A S E I E
29        30     
A L E D L A G A R
  31  32  33     
‹ S V B R A I S E
  34                35
A V A P O R I Z E N B
      36 
L C I O A
37        383940         
L A I T A T W S P I C E R
41              42     
A L A C A R T E U D O N
43                 
F A G G O T R X F N

Across

  1. the coagulated product from soured milk, also used in the making of cheese.
  2. rind of citrus fruit
  3. soup containing okra, it may also contain meat, poultry or seafood, originating from Louisiana.
  4. sweetener made from sap drained from various palm
  5. a small round citrus fruit that turns yellow when ripe
  6. Small shallow baking dish
  7. The style of
  8. a direct by-product of sugar cane produced when making mollasses,
  9. equal parts of starch (flour) & fat used for thickening sauces.
  10. a meal served during the time when breakfast and lunch are served.
  11. to insert bacon fat into meat and poultry using special needles.
  12. the chemical decomposition of an organic compound.
  13. gentle mixing technique using a circular motion with a spatula.
  14. an enzyme present in germinated barley, potatoes etcÖ
  15. type of beer stronger than lager and more bitter due to the hops.
  16. a gelatinous product of certain seaweeds
  17. to cook using moisture and surrounded by dry heat.
  18. turn liquids into gasses
  19. (French) Milk
  20. flavors obtained from barks, roots, seeds etc...
  21. Each item priced separately
  22. Japanese wheat-flour noodles
  23. a blend of herbs and spices contained in a pouch (cheesecloth) used in stews, soups and sauces.

Down

  1. liquor made from sugar cane.
  2. turnovers with dried fruit or sweet meat filling
  3. sizable straining device with large perforations.
  4. to mince or mash and/or force through a sieve.
  5. to cook in liquid over low heat, slow agitation.
  6. young female cow
  7. (French) Crawfish
  8. mostly fish wrapped in thin strands of lettuce and/or vegetables, cooked and sliced into medallions.
  9. measuring volume and weight in imperial format, abbreviated to oz.
  10. mountain plums
  11. vegetable pod used in gumbos
  12. from the mint family this green leafy herb is used in
  13. widely used in Greek kitchens and very popular in Indian kitchens where they call it dhals
  14. to free fat from the connective tissue of meats by means of heat.
  15. a soft cookie made with sour cream and sugar.
  16. a Dutch beverage made with brandy, egg yolks and sugar.
  17. also known as sodium chloride
  18. a sweet liquorice flavoured annual plant used for flavouring
  19. two legs of lamb or a large cut of beef.
  20. (French) Egg
  21. t pastry filled with fruit, may be covered or not.
  22. hard fat with a high degree of heat resistance, used for greasing pans for products with a prolonged shelf life.


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