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Saddle blankets - Cowboy name for large pancakes.
Saffron - Fragrant, thread-like, hand-picked stigmas of the autumn Crocus sativus plant, originating in the eastern Mediterranean, now grown as well in Spain, France, and South America.
Saddle - a cut of meat including both loins. In beef, this is considered the finest cut. Also, used in reference to lamb and mutton.
Safflower - a major source of orange dye, oil and polyunsaturated fat.
Saddle: The undivided loin from a meat carcass.
Saffron: An expensive spice that is pulled from purple crocus flower. It is used in a variety of dishes for its aromatic flavoring and deep coloring properties.
Saddle - A cut of meat consisting of the two loins from the rib section to the haunch or tail, most commonly from hare, rabbit, lamb, or venison.
Saddle of hare served on blackberry jam with crispy thyme-scented polenta, parsnip silk, chestnut purée and a medley of autumn mushrooms
By Sara Danesin Medio ...
Saddle:
The undivided loins of an animal, roasted as a unit.
Safety cutter (food industry term): ...
Saddle
The whole lamb, mutton or pork loin (before the carcase is halved).
Saffron ...
selle: saddle (of meat)
serpolet: wild thyme
service (non) compris: service (not) included ...
lamb loin = lamb saddle This is where the most tender and expensive cuts come from, including loin chops and loin roasts.
Cuts: ...
baron In England, a double sirloin of beef roasted for ceremonial occasions; in France, the saddle and two legs of lamb or mutton.
A French term, derived from the Arabic word bardaa meaning 'padded saddle'.
Barde De Lard A thin slice of salted and fatty bacon.
Barista A person employed to operate an espresso machine in a coffee shop.
Saddle cut of meat (especially mutton or lamb) consisting of part of the backbone and both loins Salsa Verde Sauce made with parsley, mint, basil, olive oil, garlic, mustard, anchovy and capers.
He is said to have filled a saddlebag with milk to sustain him on a journey across the desert by horse.
Burritos are a traditional Mexican food that was designed as a portable, ready-to-eat meal and often packed into saddlebags.
According to popular mythology, it was invented by tribesmen who kept wedges of meat underneath their saddles. The open air of the ride dried the meat, while the sweat of the horse seasoned it.
They also were called Journey Cakes because they could be carried on long trips in the traveler's saddlebags and baked along the way.
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The two legs and saddle cooked as a unit. Barquette
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A small oval shaped pastry shell with either sweet or savory fillings. Barracuda ...
This keeps you from being hungry while your body draws against the stored fat for energy. Glucose equals energy. Stay away from the foods that instantly turn to glucose forces the body to redirect its search to stored energy, i.e., those saddlebags ...
 See also: Cooking, Flavor, Water, Pork, Smoke
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