- chi-POHT-lay, chi-POT-lay; Spanish: [tʃiˈpotle]), or chilpotle, is a
smoke-
dried ripe jalapeño
chili pepper used for seasoning. It is a
chili used primarily...
-
North American ham and
bacon makers smoke their products over
burning corncobs. Peat is
burned to
dry and
smoke the
barley malt used to make
Scotch whisky...
- rougan,
Chinese salty-sweet
dried meat sheets. Biltong, a
cured meat that
originated in
Southern Africa. Bògoǫ, a
dried and
smoked meat,
often caribou, of...
-
artificial fog machines, in
which fog
rises like
smoke, fog from
dry ice
hovers near the ground.
Dry ice is
useful in
theatre productions that require...
- be
smoke-
dried over a
pinewood fire. This
smoking is
accomplished either as a cold
smoke of the raw
leaves as they are
processed or as a hot
smoke of...
- been
salted and
dried by
means of air, sun or
smoke. The word
comes from the
Latin siccus (
dry), via
Vulgar Latin (caro) *siccīna, "
dry (meat)". Cecina...
- Ham is pork from a leg cut that has been
preserved by wet or
dry curing, with or
without smoking. As a
processed meat, the term ham
includes both whole...
-
yogurt drink that is
sometimes smoked Smoked beer – beer with a
distinctive smoke flavor imparted by
using malted barley dried over an open
flame Grätzer...
-
Smoked beer (German: Rauchbier) is a type of beer with a
distinctive smoke flavour imparted by
using malted barley dried over an open flame.
Drying malt...
-
Theatrical smoke and fog, also
known as
special effect smoke, fog or haze, is a
category of
atmospheric effects used in the
entertainment industry. The...
