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Daiquiri is a cocktail made from white rum, grenadine and lemon juice.
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A damper is a large, thin cake made of flour and water and baked in hot ashes.
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Danablu (Danish Blue) is a Danish, modern, creamery blue cheese made from cow's milk.
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Danbo is a Danish, traditional farmhouse and creamery, semi-soft cheese made from cow's milk.
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Danish salad is a salad based upon sliced tomatoes, cooked French beans, cooked green peas, pickled button onions and mayonnaise.
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Daredevil Winter Warmer is a smooth, fruity beer with a strong, mature flavour, produced by Everards in Narborough, near Leicester.
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Dauphin is a French semi-soft cheese made from un-pasteurised goat's milk flavoured with tarragon and pepper.
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Dauphine potatoes is an accompaniment dish of potatoes reduced to a puree, added to choux pastry, rolled into balls and then fried. Dauphine potatoes are served with grilled or roasted meat and game. Sometimes the potato mixture has grated cheese or ham added to it.
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Dauphinoise Potatoes (potatoes a la dauphinoise) are potatoes cut into thin round slices, arranged in a dish rubbed with garlic and butter, cream poured over them, topped with grated cheese and then baked. Variations include using a mixture of milk, cream and eggs to pour over the potatoes.
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Deacon is a pale-gold, orangey, dry bitter from the Gibbs Mews brewery in Salisbury, Wiltshire.
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Decant means to pour a liquid, wine, sherry or whatever, from one container into another, leaving behind any sediment.
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Deep Shaft Stout is a black stout produced by the Freeminer brewery, Gloucestershire with a roast-malt flavour.
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The Delaware is an American variety of sweet, light-red grape.
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Denhay Dorset Drum is a British, traditional, farmhouse, vegetarian hard cheese made from cow's milk. Denhay Dorset Drum is a smaller version of traditional Denhay Cheddar, which it resembles but matures quicker.
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Denominazione di Origine Controllata is an Italian regulation designed to protect certain indigenous cheeses. The regulation sets agreed standards for production and determines areas where the cheeses can be made, thereby preventing substandard copying and helping to prevent extinction of artisan cheeses.
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Derby is a British, traditional, creamery hard cheese made from cow's milk in
Derbyshire. Derby was originally made on small farms, but in 1870 became the first British cheese to be made in a factory and is now all but extinct in its true form which resembles Cheddar in texture but softer and flakier.
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Derma is the name given to beef or fowl intestines used as a casing for certain dishes, especially kishke.
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Desiree is a variety of smooth-skinned red potato with a cream coloured flesh.
Desiree is a general purpose variety of potato, suitable for boiling, mashed potato, and less good but acceptable for roasting and frying.
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Deuchars IPA is a light Scottish ale brewed by the Caledonian Brewing Company of Edinburgh.
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Devon Blue is a British modern, farmhouse, vegetarian blue cheese made from un-pasteurised cow's milk from cows of the Ayrshire breed in Devon.
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Devon Garland is a British, modern, farmhouse vegetarian natural-rind cheese made from un-pasteurised cow's milk near Exeter in Devon. Devon Garland gets its name from the garland of herbs that are added to it when it is placed to mature.
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Devon gold is a straw-coloured, fruity, summer beer from Blackawton in South Devon.
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The dew-cup was the first allowance of beer to harvestmen in England.
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Diat Pils is a lager which undergoes a thorough fermentation which removes almost all the sugars from the bottom-fermented, Pilsner-derived beer. It was originally brewed for diabetics.
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Dietetics is the study of food in relation to the promotion and maintenance of health. Despite the attempts of some authors to claim it is a new science, it has been known and practised for centuries, and the term dietetics precedes the Second World War.
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Digestive biscuits were originally biscuits specially prepared so as to contain diastase which assisted the digestion.
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Prior to the Second World War, dinner parties were an extraordinary part of life among the wealthy British and French, ruled by complex rituals and etiquette. The menu for a dinner consisted typically of nine courses: hors d'oeuvres; soup; fish; entrees; removes (a main dish of boiled, braised or roasted meat accompanied by vegetables); roast (poultry or game simply roasted and accompanied often by salad and chipped potatoes); sweets; coffee. With the sweets course further divided into three distinct courses of: a dressed vegetable; a sweet dish; a savoury dish (including cheese). With a choice of dishes offered for most courses, for example a thick soup and one clear. The diner was expected to make a prompt decision as to their choice, without hesitation, but was not required to partake of every course, although this was acceptable manners. Rather the supply of so many varied courses, a choice of soups and two fish courses, was to provide something for everyone in case any guests didn't like a particular meat, game or fish.
Upon arriving at the dinner table, the servants or the host would typically indicate where the guests were to sit, the man sitting to the left of the lady the host had arranged for his to accompany to dinner. At the table the guests would find the hors d'oeuvres ready to hand, and bread wrapped in their napkin. Contrary to modern tradition, the bread was eaten with the fish course, and not with the soup. Before the late 19th century it was customary at dinner to wait for everyone to be seated and served before starting to eat. However, by Victorian times this practise was dispensed with, and guests started eating immediately. The soup would usually be accompanied by croutons or fried bread crumbs, passed around the dinner table in a dish with a spoon in the dish for the guests to serve themselves. Sauces and accompaniments to the courses were usually served by the guest onto their own plate, and experience was required in not appearing rude by taking either too little or too much. As a rule, sauces were always taken sparingly.
Complex rules governed which implements were to be used to eat which foods. Oysters for example were eaten with a fish knife and fork; fish rissoles with a fish fork only; savouries with a fork; bread broken and touched only by the fingers; celery and asparagus with the fingers; watercress with the fingers; cheese cut with the supplied cheese knife and conveyed to the mouth on a piece of bread or biscuit; jellies and creams with a fork; tarts with a spoon and fork; bananas were peeled with a knife and fork and eaten with a fork; oranges cut and eaten with a fork; apples, pears, peaches and apricots were peeled with a knife and fork and eaten with the fork; strawberries were held by the stalk, dipped in sugar and cream and then eaten; strawberries without a stalk were eaten with a spoon; pineapple and melon was eaten with a spoon; preserved ginger was eaten with a knife and fork; nuts were cracked with a nutcracker; brazil nuts and filberts were peeled with a knife and fork; crystallised fruits were eaten with a knife and fork.
With the dinner a choice and selection of wines would be offered. Prior to the late 19th century it was considered unmanly for a gentleman not to partake of wine, but by Victorian times it was perfectly acceptable for either a man or lady to request water with the meal. Following the deserts a choice of two liqueurs would often be offered, of which it was polite to choose only one, and not both!
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Directors is a strong English ale brewed by the Courage brewery.
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Originally dodine was a Mediaeval sauce served with roasted poultry. Various recipes existed, but were basically a spicy sauce placed under the roasting meat to collect the juices, and then blended together. A classic dodine sauce comprised milk, ginger, egg yolk and sugar; another toast which had been soaked in red wine and then sieved, combined with onions, bacon, cinnamon, nutmeg, cloves sugar and salt.
In modern times, the term dodine is usually applied to a dish of boned, stuffed and braised poultry, usually duck.
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Dog's-nose is a drink comprising a mixture of gin and beer.
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Dogbolter is an Australian bottom-fermenting dark lager from the Matilda Bay brewing company of Perth. The beer is cask-matured before bottling, taking twice as long to produce as most Australian beers.
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Dolcelatte is an Italian modern creamery blue cheese, similar to Gorgonzola but milder, made from cow's milk in the Lombardy region.
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Dolcelatte Torta (also known as Gorgonzola Torta) is an Italian, modern creamery natural rind blue cheese made from cow's milk and comprising layers of mascarpone cream alternating with layers of Dolcelatte cheese.
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Dolma is a dish of stuffed vine leaves, popular in Greece and Turkey. The vine leaves are stuffed with a mixture of cooked rice and minced lamb and served warm or cold as an hors d'oeuvres.
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Dolphin Best is a dry, amber, cask bitter brewed by the Poole brewery, Dorset.
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A doner kebab is a Turkish dish comprising sliced lamb, arranged on a skewer and pressed, and then grilled vertically so that the fat runs down basting the meat. The meat is then thinly sliced off against the slices and served in warm pita bread with salad and chilli sauce.
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Doolin is an Irish, modern, co-operative, vegetarian Gouda-style hard cheese made from cow's milk and with a waxed rind.
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Doppelbock is a extra-strong style of bock beer, usually around 7.5% alcohol.
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Dorset Best also known as Badger Best Bitter is a Hall and Woodhouse cask ale with a bitter hop and fruit flavour.
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Dosa is a type of Indian pancake made from rice or dal batter often flavoured with ginger and chilli.
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Double chance is a malty bitter from the Malton brewery of North Yorkshire.
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Double diamond is Ind Coope's famous dark amber bottled pale ale from Burton-on-Trent, which after a period of promotion as a weak keg beer, saw its reputation restored as a bottled ale, particularly in the stronger export version. It is also occasionally available as a cask beer.
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Double Gloucester is a British, traditional farmhouse and creamery natural-rind hard cheese made from un-pasteurised cow's milk made in Gloucestershire since the 16th century. Double Gloucester differs from single Gloucester in being made from full-cream milk, single Gloucester being made from skimmed milk. Most
Double Gloucester is now made in factories, but traditional cheese is available.
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Double Maxim is a classic, strong, amber coloured brown ale with a smooth, fruity taste formerly from the Double Maxim Beer Company in Sunderland.
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Double stout is an old-fashioned stout, revived in 1996 after 79 years by the Hook Norton brewery in Banbury.
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Double Worcester is a British, modern, farmhouse natural-rind hard cheese made from un-pasteurised cow's milk from cows of the Friesian breed. Double Worcester resembles Double Gloucester, but is made as a smaller cheese in the neighbouring county of Worcester.
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Dragonslayer is a yellowish real ale with a dry malt and hops flavour, from B&T, Bedfordshire.
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Drambuie is a brand of liqueur comprising Scotch whisky mixed with honey made from heather and herbs.
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Drammock (drammach) is an uncooked mixture of oatmeal and cold water.
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Draught Bass is a superb British bitter with a malty flavour and light hop bitterness.
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Draught Burton Ale is a full-bodied ale from the Carlsberg-Tetley brewery in Burton-on-Trent.
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Drawwell bitter is a cask beer from the Hanby brewery in Shropshire.
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Dreux A La Feuille is a French soft-white cheese made from un-pasteurised cow's milk and wrapped in chestnut leaf to impart flavour.
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Drumstick is the name given to the lower leg of poultry which resembles a pestle in shape.
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Dry Jack is an American, traditional farmhouse vegetarian natural rind hard cheese made from un-pasteurised cow's milk, the rind rubbed with oil, cocoa and pepper. Dry Jack was invented by accident when some young Jack Cheeses were stored for several weeks to make shelf room by a wholesaler, only to discover they had aged into a Parmesan-style hard cheese.
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Duchess potatoes are mashed potatoes, piped onto a baking tray and sprinkled with beaten egg before being baked.
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Duckanoo is a West African cake-like pudding made from cornmeal, coconut, milk, sugar, butter, currants or raisins, and flavoured with nutmeg and vanilla.
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Duddleswell is a British, modern, farmhouse hard cheese made from un-pasteurised sheep's milk in East Sussex.
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Dunkel is a German style of dark, soft, malty brown lager.
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Dunlop is a Scottish, traditional, farmhouse, vegetarian, natural rind hard cheese made from un-pasteurised cow's milk from the Ayrshire breed.
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Dunsyre Blue is a Scottish, modern, farmhouse, vegetarian, blue cheese made from un-pasteurised cow's milk from the Ayrshire breed.
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Durham mustard is English mustard which has been ground in a mill, rather than pounded in mortar. Durham mustard was invented by a Mrs Clements and received the royal approval of George I.
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Durrus is an Irish, modern, farmhouse, vegetarian semi-soft washed-rind cheese made from un-pasteurised cow's milk.
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A Dutch oven is a large, heavy, saucepan with a close-fitting lid used for braising meat, making soup and similar dishes. Now almost obsolete in Britain, they are still widely used on a day-to-day basis in Jamaica and possibly other Caribbean cultures, where they are known as 'Dutch Pot' or ' Dutchie'.
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Dutch sauce is a white sauce made with milk to which is added an egg yolk and lemon juice or vinegar.
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Dutch stew is a stew of mutton, cabbage and potatoes.
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Dylans Ale is an English ale brewed by the Brain, Crown Buckley brewery of Cardiff to celebrate the poetry of Dylan Thomas. It is a full-bodied mature ale with a mellow flavour and a subtle hop aroma.
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