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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 |
Daikon Radish (Mooli, Japanese Radish, Chinese Turnip) The long white radish that is Japan's most fundamental vegetable. It is said to have no calories and to be a great digestive, and is always grated row with deep fried dishes like tempura to counteract the oiliness. It can be served raw, or cooked where its flavour becomes more turnip-like. Daikon sprouts are a popular garnish and salad ingredient with tender freshness and spiciness. Look for firm white unwrinkled daikon. To grate daikon, use a Japanese grater or any fine toothed standard grater. Allow the juices to drain away, then squeeze the daikon, either with your fingers or through muslin, and shape into a small mound.
Know Ta-Tos, from Tex-Mex, from Bleu or Blue?
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