Question about American food terms?

Question

What are:
Boilermaker
Pot Roast
Chuck Roast
Potluck
Okra
Pico de Gallo
Antipasto
Kabobs

We dont use these terms in England so i get confused!!!!

Answer 1

Boilermaker - is a shot of whiskey and a beer... separate or can be mixed together. Also, it doesn't have to be whiskey.. .it can be tequila, vodka or any other distilled spirits.

Pot Roast - is a style of cooking a beef roast (tough, inexpensive cut) - braised in stock with vegetables: onions, carrots and potatoes are typical.

Chuck Roast - Chuck is a cut of beef from the shoulder, known as the chuck. A roast is generally a large piece of meat, as opposed to a steak which is essentially a slice off of a roast.

Potluck - a party where people bring a dish to share with everyone else.

Okra - is a pod of the hibiscus flower. Usually described as kind of slimy when cooked. However, when cooked properly it's taste similar to artichoke hearts.

Pico de Gallo - is a fresh chopped mixture of tomatoes, onions, cilantro, cabbage and peppers, plus minced garlic and lime juice, used as a condiment that's popular in Mexican foods.

Antipasto - simply put an Italian style relish tray (appetizer) made with a variety of cheeses, marinated vegetables and cured meats (salami or proscuitto, as examples)

Kabobs - skewered meat chunks with vegetables (onions, bell peppers) cooked over a grill. However, kabobs can be used generically as any food that is served on a skewer.

Answer 2

A Boilermaker is a shot of whiskey poured into a short glass off beer and drunk as one
A Pot Roast is a braised cut of beef
A Chuck Roast is a cut of beef taken from the shoulder -the Chuck- and since it tends to be really tough it is perfect for making Pot Roast with.
A Pot Luck is a type of dinner All those who attend are required to make and bring a different dish . What makes it a Pot Luck is that no one knows what the others are bringing.
Okra is green vegetable that has pod shape- think of unripe milkweed pods.
When cooked improperly it tends to have a mucilaginous quality which many find disgusting.
It is often used in classic N'awlins gumbo's
Pico del Gallo - pronounced Piko de Guy -Oh
Is a fresh salsa - there is no standard recipe.
Use small diced tomatoes, red onions, jalapeno peppers,seeded cucumbers, toss in some lime juice ,some chopped cilantro and that's it
Antipasta - literally means the food that is served before the pasta course. There are two types ;hot and cold and so many permutations that you can look it up on your own
Kabobs are large cubes [ 2x2x2"] of meat and / or vegetables that are placed on a skewer and grilled. Again lots of permutations

Answer 3

Boilermaker is a drink -1 shot blended whiskey, 1 mug of beer.
The method of drinking varies. Some shoot the whiskey straight and use the beer as a chaser. Others pour the two together and drink it.

Pot Roast is a piece of meat (usually a shank or shoulder roast of beef) that is cooked in a pot, covered, in the oven with veggies such as carrots, potatoes and onions.

Chuck Roast - a cut of beef

Potluck- a community meal. Like an after church luncheon where everyone brings a dish to share.

Okra - a vegetable. Small, green , very seedy on the inside. Can be boiled, fried. Traditionally a southern vegetable.

Pico de Gallo - a type of salsa. Usually its chopped onions, tomatoes, jalepenos, cilantro. Not a juicy, watery salsa. The veggies are in dices.

Antipasto - Italian for "before the meal"., the same thing as hors d'œuvres. Usually consists of cold meats, cheeses, or veggies.

Kabobs - anything cooked - ON A STICK :) tomatoes, onions, pieces of chicken , steak, etc all skewered and placed on a grill to cook.

Answer 4

I believe that a boilermaker is an alcoholic drink. Pot roast is a cut of beef that cooks in the oven, usually surrounded by veges and potatoes. The meat tenderizes while baking. Chuck Roast is a cut of beef that can be cooked like the above as well. Its generally a tough, fibrous cut that is very flavorful when cooked well. Potluck is a gathering where everyone brings food to share. Okra is a seed from the south that is used in most southern dishes, either fried up or chopped for gumbos etc. Pico de Gallo is finely chopped onion, garlic, tomato, green chili pepper or jalepenos, parsley and seasoned with cumin and salt. Antipasto refers to "before the meal" and can include anything from cheese and crackers to cured meats, peppers, and cheeses. Kabobs are chunks of meat, veges etc. on a skewer that can be grilled. They also have fruit kabobs that are served with dip.

Answer 5

Boilermaker = I think it is whiskey followed by beer.
Pot Roast= A dish made with chuck roast.
Chuck Roast = a tough cut of beef. Best cooked in a slow cooker or braised.
Potluck = Party where everyone brings one dish to share.
Okra = ladies fingers is what I believe some call it. A vegetable
Pico de Gallo = A mexican salad of chopped tomatoes, onions, chilli. Like fresh salsa.
Antipasto = An italian salad with meat in it.
Kabobs = grilled meat on a stick.

Answer 6

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-Pot Roast: I had some of this in England. It is a piece of meat (I don't know what part) cooked covered in the oven with veggies like celery, carrots, onions and potatoes. For seasoning use salt and pepper and my grandma sprinkles a little instant coffee for extra flavor. You can make Yorkshire pudding using the juice after you take out the meat and veg. Or you can make gravy from the juice. Eat it with some of your delish super hot horseradish.
-Chuck roast: This is another cut of meat. it is often cubed and used for stew (like pot roast but with more liquid and small pieces of meat). Sometimes ground for things like hamburgers, etc.
-Potluck - a communal meal where everyone brings a dish. Sometimes people are told to bring a certain kind of dish, sometimes not. This is a great way to taste a lot of different types of cooking. People usually try to bring their best dish unless they can't, don't like to, or don't want to cook. Then they bring chips (crisps) and vegetable trays.
-Okra: a vegetable originally from Africa. It is a green pod between three to six inches long and slightly curved. It is usually found in Southern cooking like gumbo (a soup with tomatoes, okra, onions, white rice and meat-seafood, chicken, and/or sausage. When sliced, it looks sort of like a honeycomb with white seeds that look like miniature marbles. It is slimy when cooked and is often used for thickening soups. It is also pickled or coated in batter and deep fried. I like it just cooked with a little salt. I like the slimy texture of it. Actually, I like it all ways.
-Pico de Gallo - a really chunky salsa with diced tomatoes, onions, jalepenos, cilantro and a little salt and/or lemon juice. All uncooked. It is usually found in Mexican type restaurants.
-Antipasto - This is a type of Italian appetizer that is served before the pasta. In the US it is a plate or tray with various olives, pickles, slices of cheese and slices of italian meats like salami.
-kabobs - this is middle eastern in origin. In the US kabobs are wooden or metal skewers with pieces of marinated meat and various vegetables roasted or grilled. I think it is traditional to remove the food and put it in bowls on the table. I've also seen fruit kabobs and marshamallow kabobs.

Answer 7

When you come accross a term that you don't know you should try looking it up in wikipedia http://en.wikipedia.org/wiki/Main_Page


A Boilermaker is a beer cocktail consisting of a shot of whiskey, tequila, or vodka, and a glass of beer (therefore sometimes also called simply a shot and a beer). The whiskey and beer are both typically, though not necessarily, of American production, with an inexpensive bourbon or a Tennessee whiskey favored for the shot, and a mass-market American lager for the beer. Traditionally, the shot and the beer are served separately, although they may also be mixed before by the preparer.


Pot roast is a braised beef dish. Pot roast is typically made by browning a roast-sized piece of beef (taken from the tougher chuck cut) to induce a Maillard reaction, then slow-cooking in an acidulated liquid in a covered dish.


Chuck steak is a cut of beef and is part of the primal cut known as the chuck. The typical chuck steak is a rectangular cut, cut about 1" thick, with parts of the shoulder bones, and is known as a "7-bone steak". (This is a reference to the shape of the bone resembling the numeral '7', not the number of bones.) This cut is usually grilled or broiled; a thicker version is sold as a "7-bone roast" or "chuck roast" and is usually cooked with liquid as a pot roast. The bone-in chuck steak or roast is one of the more economical cuts of beef.
In the United States, the chuck has the meat-cutting classification NAMP 113.

A potluck, also called potluck dinner, or covered dish supper, is a gathering of people where each participant is expected to bring a dish of food to be shared among the group. These gatherings are often organized by churches, mosques, covens and other community groups since they simplify the meal planning and distribute the costs among the participants. Smaller, more informal get-togethers may also occur in the form of potlucks.
In Indiana, the term "potluck" is virtually unkown. The appropriate term used is a "pitch-in".

Okra is grown throughout the tropical and warm temperate regions of the world for its fibrous pods full of round, white seeds, which, when picked young, are eaten as a vegetable. It was brought to the United States via the African slave trade route, and can be grown in the southern states as an annual crop. In Egypt, Israel, Jordan, Iraq, Greece, Turkey and other parts of the eastern Mediterranean, okra is widely used in a thick stew made with vegetables and meat. It is known as بامية bamiyah in Arabic, باميه bamiyeh in Persian, bamya in Turkish, and μπάμια bamia in Greek. It is used in Indian cooking where it is either sauteed or added to gravy based preparations. Okra is also very popular in south India as a daily dish for dinner. It is known as भिण्डी bhindi in Hindi. It is also one of popular vegetables in late 20th century Japanese cuisine, in which it is often chopped up and served with soy sauce and katsuobushi, or served as tempura.

Pico de gallo (from Spanish, literally rooster's beak), is generally known as a fresh condiment made from chopped tomato, onion, and chiles (typically serranos or jalapeños). Other ingredients may also be added to the salsa, such as lime juice (or lemon ), fresh cilantro (also known as coriander), avocado, cucumber, or radish. In some regions of Mexico, a fruit salad tossed in lime juice and sprinkled with a salty chile powder is also known as pico de gallo, while fresh salsa is better known as salsa picada, which means minced or chopped sauce, or salsa mexicana, because the colors red (tomato), white (onion), and green (chili) are the colors of the Mexican flag.
Pico de gallo can be used in much the same way as other Mexican salsas or Indian chutneys, but since it is less liquid, it can also be used as a main ingredient in dishes such as tacos and fajitas.

Antipasto is the Italian equivalent of hors d'œuvre, meaning "before the meal," pasto = meal. In Italian cuisine, this typically consists of savory cold foods such as cheeses and raw or marinated vegetables, as well as cold cuts and cured meats such as prosciutto.
http://www.angelfire.com/bc/incredible/xA1antipasto.htm Antipasto is also a type of spread/dip.

Kebab (from Persian کباب, kabāb) means "grilled (or broiled) meat" in Iranian languages. Alternative spellings are: kebap, kabob, kibob, etc. Kebabs usually consist of lamb and beef, though particular styles of kebab have chicken or fish. Pork is never used for kebabs by Muslims because of the religious prohibition on the meat, but is sometimes used by non-Muslim sellers. Some sources have explained that kebab comes form two Persian words, namely Kam (meaning less) and Aab (meaning water), meaning cooked with less or no water. Kebab is said to be of Middle Eastern origin.

Answer 8

Boilermaker
1 shot blended whiskey
1 mug of beer
The method of drinking varies. Some shoot the whiskey straight and use the beer as a chaser. Others pour the two together and drink it. A "Depth Charge" occurs when you drop the shotglass into the beer glass and down the drink all at once.

Pot Roast
Pot roast is a braised beef dish. Pot roast is typically made by browning a roast-sized piece of beef (taken from the tougher chuck cut) to induce a Maillard reaction, then slow-cooking in an acidulated liquid in a covered dish.
Chuck steak, blade steak, and 7-Bone pot roast are recommended, as it is very inexpensive, yet becomes very tender after braising. As with all braises, the slow cooking tenderizes the tough meat, while the liquid exchanges its flavor with that of the beef. The result of a good pot roast should be tender, succulent meat and a rich liquid that lends itself to gravy.
Pot roast is often served with carrots and/or potatoes simmered in the cooking liquid.

Chuck Roast
Chuck roast is a general term for roasts that come from the shoulder or chuck, a heavily exercised part of the animal. These roasts usually include several different muscles, which cook at different rates. The solution is to braise chuck roast for several hours in cooking liquid with seasonings. Prepared in this manner, chuck roast turns into a mouth-watering, tender meat, steaming in its rich broth, ideal for the classic pot roast or stew. Chuck roast gets its rich taste from the fat and connective tissue, which are softened and blended during long cooking.

Potluck
A potluck, also called potluck dinner, or covered dish supper, is a gathering of people where each participant is expected to bring a dish of food to be shared among the group. These gatherings are often organized by churches, mosques, covens and other community groups since they simplify the meal planning and distribute the costs among the participants. Smaller, more informal get-togethers may also occur in the form of potlucks.

Okra
Okra is grown throughout the tropical and warm temperate regions of the world for its fibrous pods full of round, white seeds, which, when picked young, are eaten as a vegetable. It was brought to the United States via the African slave trade route, and can be grown in the southern states as an annual crop. In Egypt, Israel, Jordan, Iraq, Greece, Turkey and other parts of the eastern Mediterranean, okra is widely used in a thick stew made with vegetables and meat. It is known as بامية bamiyah in Arabic, باميه bamiyeh in Persian, bamya in Turkish, and μπάμια bamia in Greek. It is used in Indian cooking where it is either sauteed or added to gravy based preparations. Okra is also very popular in south India as a daily dish for dinner. It is known as भिण्डी bhindi in Hindi and வெண்டைக்காய் vendaikkai in Tamil. It is also one of popular vegetables in late 20th century Japanese cuisine, in which it is often chopped up and served with soy sauce and katsuobushi, or served as tempura.
Okra growing in a home gardenOkra seeds are normally soaked overnight before planting and then planted 1-2 cm deep when the ground is warm; they will tolerate poor soils with heavy clay and intermittent moisture. Germination ranges from six days (soaked seeds) to three weeks (watered seeds followed by a cool spell). Seedlings require good watering. Okra is among the most heat- and drought-tolerant vegetables in the world; once established, it can survive severe drought conditions. Tough frosts can kill the pods, so the plants should be protected in colder climates.
Okra is normally eaten young as it gets very woody when mature. Okra is often steamed until tender, either whole or sliced about 1 cm thick or simply stir-fried. Okra is a key thickening agent in Charleston gumbo; when cooked, it has the same mucilaginous properties as nopales (the pads of the prickly pear cactus). Breaded, deep fried okra is quite popular in the Southern United States, especially in restaurants. Okra can also be pickled.
Okra leaves are tender and mild to eat. They make a nice addition to salad, and when cooked, give a slight okra flavor.
A pickled Okra pod may be used to replace the olive in a Martini to create an "Okratini".

Pico de Gallo
A fresh and chunky salsa with tomatoes and chile peppers and onions, also known as Pico de Gallo salsa recipe.
BASIC INGREDIENTS:
Tomatoes, seeded and chopped
Finely chopped onion
Fresh chile peppers, mild or hot, seeded and finely chopped
Chopped red or yellow bell pepper
Finely chopped fresh cilantro
Lime juice
Salt and pepper, to taste

Antipasto
Antipasto means "before the meal" and is the traditional first course of a formal Italian meal. Some have compared antipasto to hors d’oeuvres, but there are several distinctions. Hors d’oeuvres are served while guests are still standing, and tend to be served off trays in the most formal settings, or placed on a table. They are enjoyed with drinks prior to the meal. On the other hand, antipasto is served at the table and signifies the beginning of the Italian meal. Most table settings will feature a central antipasto plate, and small plates for each diner to enjoy this warm-up to the other courses
Antipasto can consist of many things. The most traditional offerings are cured meats, marinated vegetables, olives, peperoni (not to be confused with the meat), which are marinated small peppers, and various cheeses, perhaps provolone, or fresh mozzarella. Other additions may be anchovies, or bruschetta, toasted bread, upon which one may stack the meats or cheeses. The antipasto is usually topped off with some olive oil.
Meats for antipasto may include mortadella, but more traditionally, smoked ham, types of salami, prosciutto and coppa are usually offered. It really does not much matter which meats one chooses, as antipasto dishes are quite individual and can be suited to one’s taste. One frequently sees very inferior antipasto at so-called “family style” Italian restaurants. One may see a few slices of salami and perhaps prosciutto, with a few limp and clearly canned vegetables. To avoid encountering these weak attempts, one can inquire into the authenticity of the family restaurant to get the real deal.

Kabobs
Kebab (from Persian کباب, kabāb) means "grilled (or broiled) meat" in Iranian languages. Alternative spellings are: kebap, kabob, kibob, etc. Kebabs usually consist of lamb and beef, though particular styles of kebab have chicken or fish. Pork is never used for kebabs by Muslims because of the religious prohibition on the meat, but is sometimes used by non-Muslim sellers. Some sources have explained that kebab comes form two Persian words, namely Kam (meaning less) and Aab (meaning water), meaning cooked with less or no water. Kebab is said to be of Middle Eastern origin.