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Lardon
A lardon, also called lardoon or larding, is a small strip or cube of pork fat (usually subcutaneous fat) used in a wide variety of cuisines to flavor savory foods and salads. In French cuisine, lardons are also used for larding, by threading them with a needle into meats that are to be braised or roasted
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Hare
Hares and jackrabbits are leporids belonging to the genus Lepus. Hares are classified into the same family as rabbits. They are similar in size and form to rabbits and eat the same diet. They are generally herbivorous and long-eared, they are fast runners, and they typically live solitarily or in pairs. Hare species are native to Africa, Eurasia, North America, and the Japanese archipelago. Five leporid species with "hare" in their common names are not considered true hares: the hispid hare (Caprolagus hispidus), and four species known as red rock hares (comprising Pronolagus). Meanwhile, jackrabbits are hares rather than rabbits. A hare less than one year old is called a leveret
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Reblochon Cheese
Reblochon (French pronunciation: ​[ʁə.blɔ.ʃɔ̃]) is a soft washed-rind and smear-ripened French cheese made in the Alpine region of Savoy from raw cow's milk. It has its own AOC designation. Reblochon was first produced in the Thônes and Arly valleys, in the Aravis massif. Thônes remains the centre of Reblochon production; the cheeses are still made in the local cooperatives. Until 1964 Reblochon was also produced in Italian areas of the Alps
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Frying
Frying is the cooking of food in oil or another fat. A variety of foods may be fried, including the potato chip, bread, eggs and foods made from eggs, such as omelettes or pancakes.

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Potato
The potato is a starchy, tuberous crop from the perennial nightshade Solanum tuberosum. Potato may be applied to both the plant and the edible tuber. Potatoes have become a staple food in many parts of the world and an integral part of much of the world's food supply. Potatoes are the world's fourth-largest food crop, following maize (corn), wheat, and rice. The green leaves and green skins of tubers exposed to the light are toxic. In the Andes, where the species is indigenous, some other closely related species are cultivated. Potatoes were introduced to Europe in the second half of the 16th century by the Spanish
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Ham
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 cuts of meat and ones that have been mechanically formed. Ham is made around the world, including a number of highly coveted regional specialties, such as Westphalian ham and some varieties of Spanish jamón
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Savoie
Savoie (pronounced [savwa]; Arpitan: Savouè, Italian: Savoia [saˈvɔːja], English: Savoy /səˈvɔɪ/) is a French department in the Auvergne-Rhône-Alpes region of the French Alps. Together with the Haute-Savoie, Savoie is one of the two departments of the historic region of Savoy that was annexed by France on 14 June 1860, following the signature of the Treaty of Turin on 24 March 1860
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Foix
1---> French Land Register data, which excludes lakes, ponds, glaciers > 1 km2---> (0.386 sq mi or 247 acres) and river estuaries. 2---> Population without double counting: residents of multiple communes (e.g., students and military personnel) only counted once.
Foix (French pronunciation: ​[fwa]; Occitan: Fois [ˈfujs, ˈfujʃ]; Catalan: Foix [ˈfoʃ]) is a commune, the former capital of the County of Foix. Today it is the Préfecture of the Ariège department in southwestern France in the Occitanie region. It is the least populous administrative centre of a department in all of France, although it is only very slightly smaller than Privas. It lies south of Toulouse, close to the border with Spain and Andorra. At the 2009 census, the city had a population of 9,861 people. It is only the second city of the department after Pamiers which is one of the two sub-prefectures
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Gruyère (cheese)
Gruyère (/ɡrˈjɛər/ or /ɡrɪˈjɛər/; French pronunciation: ​[ɡʁyjɛʁ], German: Greyerzer) is a hard yellow cheese that originated in the cantons of Fribourg, Vaud, Neuchâtel, Jura, and Bern in Switzerland, and is named after the town of Gruyères. Before 2001, when Gruyère gained the appellation d'origine contrôlée (AOC, now AOP) status as a Swiss cheese, some controversy existed whether French cheeses of a similar nature could also be labelled Gruyère (French Gruyère-style cheeses include Comté and Beaufort). Gruyère is sweet but slightly salty, with a flavor that varies widely with age. It is often described as creamy and nutty when young, becoming more assertive, earthy, and complex as it matures
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Crème Fraîche
Crème fraîche (English pronunciation : /ˌkrɛmˈfrɛʃ/, French pronunciation: ​[kʁɛm fʁɛʃ], lit. "fresh cream") is a dairy product, a soured cream containing 10–45% butterfat, with a pH of around 4.5. It is soured with a bacterial culture. European labeling regulations disallow any ingredients other than cream and bacterial culture. Compared to U.S.-style sour cream, which may contain thickening agents, it is less sour, more fluid, and fattier
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Cream
Cream is a dairy product composed of the higher-butterfat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, will eventually rise to the top. In the industrial production of cream, this process is accelerated by using centrifuges called "separators". In many countries, cream is sold in several grades depending on the total butterfat content. Cream can be dried to a powder for shipment to distant markets. Cream has high levels of saturated fat. Cream skimmed from milk may be called "sweet cream" to distinguish it from whey cream skimmed from whey, a by-product of cheese-making
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Sautéing
Sautéing (/ˈst.ɪŋ/ or US: /sˈt.ɪŋ/, /sɔːˈt.ɪŋ/; from the French sauté [sote], lit. "jumped, bounced" in reference to tossing while cooking) is a method of cooking food that uses a small amount of oil or fat in a shallow pan over relatively high heat
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Salad Dressing
A salad is a dish consisting of a mixture of small pieces of food, usually vegetables. Salads are typically served at room temperature or chilled, with notable exceptions such as south German potato salad which is served warm. Salads may contain virtually any type of ready-to-eat food. Garden salads use a base of leafy greens like lettuce, arugula, kale or spinach; they are common enough that the word salad alone often refers specifically to garden salads. Other types include bean salad, tuna salad, fattoush, Greek salad, and Japanese sōmen salad (a noodle-based salad)
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Stews
A stew is a combination of solid
food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables (such as carrots, potatoes, onions, beans, peppers, mushrooms, and tomatoes) or meat, especially tougher meats suitable for slow-cooking, such as beef. Poultry, sausages, and seafood are also used. While water can be used as the stew-cooking liquid, wine, stock, and beer are also common. Seasoning and flavourings may also be added. Stews are typically cooked at a relatively low temperature (simmered, not boiled), allowing flavors to mingle. Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow moist heat method. This makes it popular in low-cost cooking
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Julia Child
Julia Carolyn Child (born McWilliams; August 15, 1912 – August 12, 2004) was an American chef, author and television personality
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