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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 |
Fenugreek Seeds Fenugreek was known as "Greek Hay" to the Romans. It is an unusual Asiatic herb with aromatic and bitter seeds. It is used by Indians, Armenians, Iranians and Yemenis, who generously flavour their salads and relishes with it. Fenugreek has cute, angular yellowish seeds that give many commercial curry powders their earthy, musky "curry" aroma. In North India they are used mainly in pickles, chutneys and vegetarian dishes. In Western, Southern and Eastern India they are used in meat and fish dishes. They are part of the Bengali spice mix, panch phoran. Interestingly, fenugreek leaves have a similar flavour to the seeds, without the sharp pungency.
Know Ta-Tos, from Tex-Mex, from Bleu or Blue?
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