Ostrich meat is showing up more and more on restaurant menus, a direct correlation to the fact that the United States now boasts hundreds of ostrich ranches. A clear anise-flavoured liqueur from Greece. It's generally mixed with water which turns it whitish and opaque. A thermometer designed to read oven temperatures, which are often inaccurately indicated by the oven dial. Erroneous oven temperatures can create all kinds of culinary havoc, from gooey centers in baked goods to burning or drying of a wide range of foods.
Oven thermometers can vary in quality and, consequently, price.
The spring-style thermometer available in most supermarkets can become unreliable with a small jolt or with continual use. Mercury oven thermometers, available in gourmet supply shops, are more accurate and reliable. Oxidized wines are also called maderized or sherrified. The oxtail was once really from an ox but nowadays the term generally refers to beef or veal tail. Though it's quite bony, this cut of meat is very flavorful.