http://www.baka-tsuki.org/project/index.php?action=history&feed=atom&title=The_Devil%27s_Spice_Volume1_Definition_of_Terms 2026-05-06T18:57:06Z Revision history for this page on the wiki MediaWiki 1.43.1 http://www.baka-tsuki.org/project/index.php?title=The_Devil%27s_Spice_Volume1_Definition_of_Terms&diff=406146&oldid=prev 2014-12-17T20:14:13Z

<p>Created page with &quot;==Definition of Terms== &#039;&#039;&#039;The terms are arranged as they appear in the first volume:&#039;&#039;&#039; Guanciale - Italian cured pork jowl or cheek. Parmigiano - Parmigiano-Reggiano is t...&quot;</p> <p><b>New page</b></p><div>==Definition of Terms==<br /> <br /> &#039;&#039;&#039;The terms are arranged as they appear in the first volume:&#039;&#039;&#039;<br /> <br /> Guanciale - Italian cured pork jowl or cheek.<br /> <br /> Parmigiano - Parmigiano-Reggiano is the full term for this hard and grainy cheese.<br /> <br /> Scaloppine - An italian dish that consists of a dredged and pan-fried thinly sliced meat served with a sauce.<br /> <br /> Spaghetti Alla Carbonara - An italian pasta dish with an egg and cheese sauce.<br /> <br /> Secondo - The meat or fish entrée course of a formal italian meal.<br /> <br /> Primo - The typically non-meat entrée course of a formal italian meal. This course is lighter than the secondo.<br /> <br /> Ristorante - Italian for restaurant.<br /> <br /> Cucina - Italian for kitchen.<br /> <br /> Natto - Fermented soybeans.<br /> <br /> Cotoletta - Breaded bone-in cutlet of veal.<br /> <br /> Polenta - Cornmeal porridge.<br /> <br /> Sala - Italian for dining room.<br /> <br /> Camerieri - Italian for wait staff.<br /> <br /> Capo cameriere - Italian for chief wait staff.<br /> <br /> Cameriera - Italian for female wait staff.<br /> <br /> Spaghetti naporitan - Japanese pasta dish with a tomato-based sauce, vegetables, meat, and tabasco.<br /> <br /> Tonkatsu - Breaded and fried pork chop.<br /> <br /> Uramaki - Sushi roll with the seaweed inside instead of outside.<br /> <br /> Dolce - The dessert course of a formal italian meal.<br /> <br /> Antipasto - The slightly heavy starter course of a formal italian meal.<br /> <br /> Okonomiyaki - Cabbage pancake with various toppings.<br /> <br /> Lardon - A french term for pork fat.<br /> <br /> Ventreche - French bacon.<br /> <br /> Burgundy - Dry red wine made in the Burgundy, France.<br /> <br /> Demi glace - A french brown sauce that is typically used as a base for other sauces.<br /> <br /> Aioli - A french sauce made of garlic, egg yolks, lemon, and olive oil.<br /> <br /> Bonito Flakes - Flakes of fermented, dried, and smoked fish usually topped on okonomiyaki.</div>

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