The Culinary Alphabet…13 terms for the letter T…

Welcome to this month’s edition of 13 terms of food in
The Culinary Alphabet T…where I guest post over at Esme’s Salon


Tea and Toast

How many times in your life have you been offered tea and toast? Maybe never but it was something which when I was growing up was a telling example of your class and status.

Drinking tea and eating toast revealed more about you than you could ever imagine…For example, the taking of sugar in your tea was seen as a definite habit of the lower classes…even just a tincy winsy tiny bit more than one spoonful and you were definitely in the lower middle class ( at best)…More than two….working class and not only that cemented your status if you added your milk first and stirred noisily…Working-class…

To the English tea also had practically magical properties and that was across all the class lines.  Headache or a skinned knee, out came the teapot. Bruised ego, bereavement or divorce, and out came the teapot.  It was the balm to soothe most ills.

Photo credit: trawets1 on VisualHunt / CC BY-NC-SA

Add toast to the equation and we really came into our own, haha

It must be cool and dry, no soggy toast and it was also a matter of class how you ate that toast. I mean if you slathered it with butter and marmalade and god forbid if it wasn’t Dundee marmalade, and then proceed to take a bite. So vulgar it was the height of bad manners.  The correct way: Take a small piece and add just a smidgen of marmalade before taking a gentile bite. That guys and gals are how Toast and Tea are taken in England, according to your class of course.

Tabasco Sauce – TABASCO®

Original Red Pepper Sauce is made with three simple ingredients and aged in oak barrels for up to three years on Avery Island, Louisiana, before bottling. The recipe originating from Edmund McIlhenny in 1868 has been used by the McIlhenny family for nearly 150 years, just aged vinegar, salt, and peppers make this versatile hot pepper sauce.

The Culinary Alphabet T

Image by iSAW Company from Pixabay


Are you familiar with the following The Culinary Alphabet Terms?


Traditionally served as part of a Meze in the Arab world it has fast grown in popularity in the Western world.  I do love how increased travel and the internet have broadened our Culinary World. Tabouli salad or Tabbouleh is a simple Mediterranean salad of very finely chopped vegetables, lots of fresh parsley and bulgur wheat, all tossed with lime juice and olive oil.


Tahini is a thick paste-like sauce made from sesame seeds, with a little bit of oil mixed in to make it the right consistency, and usually not much else. Tahini is similar to peanut butter in texture: creamy, oily, and smooth, and like peanut butter is rich in calcium. Tahini is a common ingredient in many vegetarian and vegan recipes (particularly in salad dressings and homemade hummus) and it is often used in Middle Eastern cooking.

How to make your very own Tahini paste/butter, it is so quick and easy and the cost of a packet of sesame seeds is virtually pennies against the cost of a store-bought jar of tahini and no nasties.

Let’s Cook Tahini – The Culinary Alphabet T! 

Into the kitchen, just quickly toast the Sesame Seeds, then into the mini blender, 3 tbsp Olive oil, and a quick whizz, scrape down the sides, another tbsp Olive oil and another scrape, a  bit more oil and a quick whizz and viola your Tahini Paste are made.

How easy is that?


One of my favourite cooking ingredients I love tamarind either just eaten as a fruit or used in cooking. Available everywhere here it is very popular and healthy.  To learn more about the Tamarind tree and some recipes where Tamarind is used.
Click Here

My favourite is the young tamarind pictured here only available for a very short period but a lovely way to eat the tamarind…

young tamarind fresh from the tree


I prefer the lightness of tempura batter and it is used often in Asian recipes.  Specially formulated tempura flour is available in worldwide supermarkets. This is generally light (low-gluten) flour, and occasionally contains leaveners such as baking powder.  Tempura is very prevalent in Japanese cookery today most of the major changes to the tempura were In the early 17th century, around the Tokyo Bay area, tempura ingredients and preparation underwent a remarkable change as the Yatai (food cart) culture gained popularity.

Making the best use of fresh seafood while preserving its delicate taste, tempura used only flour, eggs, and water as ingredients and the batter was not flavoured. As the batter was mixed minimally in cold water, it avoided the dough-like stickiness caused by the activation of wheat gluten, resulting in the crispy texture which is now characteristic of tempura. It became customary to dip tempura quickly in a sauce mixed with grated daikon just before eating it.


The name for a dish of pureed or finely chopped olives, capers, and olive is a lovely dip served with beautiful bread or crackers and of course a lovely glass of wine on a lovely summers evening. Quick and simple to make it can also be used as a stuffing for poultry.

To continue reading the exciting culinary terms I have found for you then click this link…  

You will then be taken to Esme’s blog where I have a regular monthly post…

About Carol Taylor:

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention. I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing.

The environment

This is also something I am passionate about there are now regular columns on my blog this year. It is important that we are mindful of the world we live in.  These honeybees dining on forget me knots say it all to me.


Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to, then, I will be happy!


More and more of my blogging friends have joined me on MeWe. A social media site which is fairly new and which promises much without the restrictions some other social media sites are choosing to impose on many of us.  Join me if you will on MeWe

Carol is a contributor to the Phuket Island Writers Anthology 

Connect to Carol

Thank you once again for reading this post I hope you are all having a lovely week xx

For more posts from Carol working her way through the Culinary Alphabet 

12 thoughts on “The Culinary Alphabet…13 terms for the letter T…

  1. koolkosherkitchen

    Dear Carol, I love the British etiquette – so quaint!
    I make tabouli with quinoa, rather than traditional couscous (bulgar wheat), to avoid gluten and carbs, and I also add mint, which my Moroccan daughter-in-law calls Tunisian influence.

    Liked by 1 person

    1. CarolCooks2 Post author

      That sounds lovely, Dolly I love mint it is used a lot in Thai food or just as raw with food Thais always add a plate of raw veg/herbs to the table. One of my followers makes tabouli with cauliflower rice which sounds like one to try.. Oh we British love our etiquette.. Haha. Have a great weekend 💞🙏

      Liked by 1 person


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