A Wetpaint Site

Sign in to Wetpaint

Already a member?
Sign in

Glossary

Page Versions
To-Dos

Key: additions deletions

Showing 6 pages

	Date/Time	Made By	Edit Note	Type	Scope
	Dec 1 2006, 2:15 PM EST	Anonymous		edit	9 words added
Change: It's okay if you don't know what it is!!!! Never fear! Spend a few minutes with our food glossary, and impress your friends with your gourmet knowledge. Already a gourmet expert? Click the EasyEdit button and show off! Ancho Chile (or Chili) - This is the same View changes from previous version. (Word count: 704)
	Nov 20 2006, 2:25 AM EST	Anonymous	da	edit	1 image added 2 images deleted
Change: There were only format changes (bold, italics, etc.) in this version. See this version for details. (Word count: 693)
	Jul 10 2006, 12:54 PM EDT	hlmcdona		edit
Change: There were only format changes (bold, italics, etc.) in this version. See this version for details. (Word count: 693)
	Jul 9 2006, 2:54 PM EDT	hlmcdona	additions to glossary	edit	229 words added 3 words deleted
Change: Tomatillos look like green tomatoes, and though that's not technically what they are, they are often used in the same places you expect to find tomatoes - salsas, sauces for chicken and fish, etc. You'll most likely come across tomatillos in Mexican restaurants. They are tart in taste. Wakame - View changes from previous version. (Word count: 693)
	Jul 3 2006, 7:55 AM EDT	hlmcdona	Additions to glossary	edit	487 words added 2 images added
Change: - Also called the Scotch Bonnet Pepper (incorrectly - scotch bonnets are smaller), habaneros are considered to be one of the hottest peppers in the View changes from previous version. (Word count: 471)
	Jul 3 2006, 7:06 AM EDT	hlmcdona		create	No content added or deleted.
Change: Created by hlmcdona Jul 3 2006, 7:06 AM EDT for: no reason given

JavaScript must be enabled in order for you to contribute to this site.
To start contributing, enable JavaScript by changing your browser options, then try again.

Site pages

Home

Top Contributors