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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 |
Okra (ladyfingers) (info from Sydney Morning Herald) Would you believe that okra comes from a family that includes the hibiscus, China rose and hollyhock? Its wonderfully elegant slender tapering ridged appearance earning it the name of ladyfingers in parts of the world. Okra is the native of Ethiopia, taken to North America and the Caribbean through the slave trade in the 17th century. It spread to India and the Middle East in the early days of its international travel and is well-loved in India's regional dishes - stuffed with spices and fried, pan-fried with spices, fried and mixed with yoghurt, or cooked in a curry with other vegetables or fish (but not meat, unlike the Greek and Turkish cuisines). Okra didn't reach South East Asia until the 19th century, but now Malaysian cuisine abounds with fish curries (fresh or salted dried, fish cutlets, fillets or head) that also feature okra. Shrimp and okra also make a good curry. Okra is a much maligned vegetable, which, badly cooked, falls into the same category as Brussel Sprouts. But cooked well, it is undeniably wonderful. It is the mucilaginous substance inside okra that gives the favourite okra dish of Nth America, gumbo, its characteristic silky, gelatinous texture. It is an essential ingredient of Jambalaya, and a favourite of the Greek kitchen where it is served with fresh tomato and onion. In curries, it is used whole, trimmed only of stalk, but keeping the conical top which is discarded at time of eating. The soft, slightly moist texture of the interior is part of its appeal. Okra can also be cooked by stir-frying with a blachan-chilli paste or as sambal okra, the Nonya dish of blanched okra topped with a spicy paste of dried shrimp, finely sliced shallots and blachan-chilli paste with a generous squeeze of cumquat or lime juice.
Know Ta-Tos, from Tex-Mex, from Bleu or Blue?
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