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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 |
Tamarind The brittle, dark brown pod of the tamarind tree, a tall shade tree, contains a sour fleshy pulp, which adds a pungent, sour, lemony sourness to many dishes that gives a tremendous lift to the dish, as are kokum and pomegranate seeds. The Tamarind seeds pods look like wide beans and as they ripen, their sour green flesh turns a chocolate colour. It remains sour but picks up a hint of sweetness. Packets of pulp usually contain the seeds and fibres. To make tamarind juice, measure the pulp and soak it in hot water for 5 minutes before squeezing it to extract the juice, discarding the seeds, fibre and any skin. Noticeably, it is a principal ingredient of Worcestershire Sauce.
Know Ta-Tos, from Tex-Mex, from Bleu or Blue?
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