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The food alternative name game
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degsyhufc
09-03-2011
Quince = Membrillo
summerwine
09-03-2011
Rapeseed Oil = Canola Oil
degsyhufc
11-03-2011
Sriracha sauce = Hot sauce
summerwine
12-03-2011
Tonic = quinine water
degsyhufc
13-03-2011
Umami = savoriness
summerwine
14-03-2011
Wow, V is hard! The only thing that hasn't been posted is...

Variety meat (US) = Offal (UK)
bluepumpkin
14-03-2011
Welsh Rarebit = Melted cheese on toast
degsyhufc
14-03-2011
Originally Posted by summerwine:
“Wow, V is hard! The only thing that hasn't been posted is...

Variety meat (US) = Offal (UK)”

Try X

Xtra Virgin Olive Oil
summerwine
14-03-2011
This game is becoming very educational. After a bit of searching I found:

Xylitol = wood sugar or birch sugar

(a sugar alcohol sweetener used as a naturally occurring sugar substitute. It is found in the fibers of many fruits and vegetables, including various berries, corn husks, oats, and mushrooms. It can be extracted from corn fiber, birch, raspberries, plums, and corn. Xylitol is roughly as sweet as sucrose with only two-thirds the food energy. http://en.wikipedia.org/w/index.php?...ar&redirect=no )
degsyhufc
14-03-2011
You should have saved that for the next time round
bluepumpkin
15-03-2011
Yam = Sweet Potatoes (in US)
summerwine
15-03-2011
Originally Posted by degsyhufc:
“You should have saved that for the next time round”

Ahh, that's alright. You can have 'X' next time.
summerwine
15-03-2011
Zuppa (Italian) = Soup

Yay! Another A-Z completed.
degsyhufc
15-03-2011
Arugula = Rocket
summerwine
16-03-2011
Bicarbonate of soda = baking soda
degsyhufc
16-03-2011
Cilantro = Corriander
Lainiomonkio
16-03-2011
Doner Kebab = Gyro
degsyhufc
16-03-2011
Entree = commonly thought of as the main meal these days
degsyhufc
17-03-2011
Fennel = Finocchio
summerwine
17-03-2011
Grape leaves = vine leaves
degsyhufc
17-03-2011
Haloumi = Hellim
degsyhufc
18-03-2011
Irish stout = black ale
serendipitea
18-03-2011
Jam - preserves/jelly
hooter
18-03-2011
Aubergine.....Egg Plant
degsyhufc
21-03-2011
Kale = Borecole
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