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"I feel a recipe is
only a theme, which an intelligent cook can play each time with a variation."
Madam Benoit
"When baking, follow directions. When cooking,
go by your own taste."
Laiko Bahrs
"Savory seasonings stimulate the appetite."
Latin Proverb
"I don't like gourmet cooking or "this" cooking or "that" cooking. I like good
cooking."
James Beard
"She bought the groceries, washed the lettuce, chopped the tomatoes, cucumbers,
carrots... diced the onions, cut the garlic, marinated the meat, set the table,
lighted some candles & cleaned everything up, but, he, made the dinner."
-Anonymous
"Give a man a fish and he has food for a day; teach him how to fish and you can
get rid of him the entire weekend."
Zenna Schaffer
"Did you ever stop to taste a carrot? Not just eat it, but taste it?
You can't taste the beauty and energy of the earth in a Twinkie."
Astrid Alauda
"We are living in a world today where lemonade is made from artificial flavors
and furniture polish is made from real lemons."
Alfred E. Newman
"Condensed milk is wonderful. I don't see how they can get a cow to sit
down on those little cans."
Fred Allen |
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| Glossary for Cooking Terminology |
Galangal (Languas Galanga alt, Alpina Galanga, Thai ginger, Siamese Ginger, Greater Galangal) Galangal is an erect annual plant with aromatic, ginger-like rhizomes and is a staple of SE Asian cooking as a flavouring. The approx. 0.04% volatile oil content has reported therapeutic uses such as carminative, stomachic, antirheumatic and antimicrobial agents. Sometimes called Laos, or Blue Ginger, it member of the ginger family. It is more sour-peppery than ginger, and can be distinguished from it by its cream colour, pink shoots and brown skin. It is tougher or harder than ginger, with smoother, thinner fingers, but elusively scented and must be peeled before use. Shred or slice galangal finely or grate it to use when you want to complement dishes that would otherwise benefit from a more ginger-like seasoning. Used in curry pastes, stir-fries and soups. Available fresh and dried from Asian food stores and fresh from some greengrocers. Use fresh galangal if possible and be careful when handling that you don't get the juice on your clothes or hands as it stains. Wrapped well, it will remain fresh in the fridge for several weeks. Dried or powdered galangal can be used as a substitute (dried slices soaked in boiling water for 30 minutes, and powder used at the rate of 1 tspn per 2.5 cm root).
Know Ta-Tos, from Tex-Mex, from Bleu or Blue?
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