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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 |
Dashi (dashi-no-moto, hon-dashi) Dashi is Japanese stock - the basic underlying stock that provides the flavour for most Japanese dishes. It is made from dried bonito fish flakes and konbu seaweed and has a very distinctive and lovely smell of the sea. In the old days, dashi was made from scratch. The best dashi is still home made but most rely on instant dashi. There are two types - Dashi I, which is light and delicate in flavour, and used for making beautiful clear soups, and Dashi II which is more general purpose, for simmering, sauces, thick soups etc. A very light chicken or vegetable stock can be substituted for dashi - it won't be the same but it will be sufficient.
Know Ta-Tos, from Tex-Mex, from Bleu or Blue?
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