Good morning everyone and Pete… time for another post which is this crazy idea from one of my fellow scribes …but food fun…

G is not quite another doozy…  more processes but still culinary processes with a few foods thrown in…

 

Butterflying:

To butterfly in cooking terms is to cut a piece of meat, fish or poultry nearly in half and flatten it out…Prawns are often butterflied when being prepared for the BBQ…A leg of lamb butterflied and stuffed then rolled is a wonderful thing as is this loin of Pork...All you need is a sharp knife and the know how…click the link above and I will show you how easy it is to do…

Charbroiling:

Charbroiler grilling is defined as “the process used when an item is cooked on a grated surface to sear in the flavours and impart a degree of charring which gives the product a light charcoal smoke flavour.” Charbroiling will expose food to temperatures often in excess of 260 °C (500 °F).

Egg:

Comes from a chook/duck/goose/quail/turkey, ants or fish…Caviar being one of the most expensive of eggs…The most expensive of all caviar, and indeed the world’s most expensive food is ‘Almas’, from the Iranian Beluga fish – 1 kg (2 lb 3 oz) of this ‘black gold’ is regularly sold for £20,000 (then $34,500). Almas is produced from the eggs of a rare albino sturgeon between 60-100 years old, which swims in the southern Caspian Sea where there is apparently less pollution.

Caviar is traditionally eaten directly from the skin between the index finger and the thumb. The eggs are rolled slowly around the mouth and pop to release the flavour.

Ant eggs are a popular food here and can be found on most market stalls and indeed make a lovely salad or are good in a soup…But if you want to know the weirdest of eggs to eat think shark egg, penguin, Emu, Turtle, Snail eggs…and of course the most expensive chocolate egg comes from Choccywoccydoodah – €31,000. When it comes to luxury Belgian chocolate, look no further than British-based chocolaterie, Choccywoccydoodah. …Hows that for an Easter Egg?

Etrog:

Is the yellow citron or Citrus medica used by Jews during the week-long holiday of Sukkot as one of the four species. The Etrog (citron fruit), Lulav (frond of date palm) Hadass (myrtle bough) and Aravah (willow branch) – are the four species the Jewish people are commanded to bind together and wave in the sukkah, a temporary booth constructed for use during the week-long festival of Sukkot.

Fig:

There is nothing quite like a beautiful fresh fig...one of my favourite things …

Glug:

Is a hollow gurgling sound or series of sounds as of liquid being poured from a bottle. i.e some recipes call for a glug of Olive oil…it is a word I am quite familiar with as my mother used to refer to a glug of oil or wine…is a British thing I ask…so many of my American friends have queried my use of the word.

Gochujang:

My new favourite chilli paste…it is a Korean hot pepper chilli paste…used for marinades, added to dipping sauces or your soups and stews if you want to spice things up a little…

Goreng:

A Malaysian word which is applied to noodles or rice which are fried with meat, fish or vegetables as in Nasi Goreng a popular Malaysian fried rice dish often served for breakfast.

Homogenising:

Is process milk goes through where fat is emulsified thus the cream then does not separate. As a child, a treat was the gold-topped milk which had a layer of cream…it comes from Jersey or Guernsey and although pasteurised it is not homogenised…One of my childhood memories…

Compared to regular milk, Guernsey milk contains 12 % more protein and 15 % more calcium, while Jersey milk contains 18 % more protein and 20 % more calcium.

Gold Top milk can successfully replace the use of cream in many recipes such as sauces, custards, quiches, etc, which helps to greatly reduce the fat content of dishes while maintaining their consistency.

Icing:

Icing, or frosting, is a sweet, often creamy glaze made of sugar with a liquid, such as water or milk, that is often enriched with ingredients like butter, egg whites, cream cheese, or flavourings. It is used to coat or decorate baked goods, such as cakes.

Jug:

To “jug” is to stew or boil a hare or a rabbit in an earthenware jug or a jar…an old fashioned method of cooking before we had slow cookers and the like.

Maprang:

Or Marian plum is a lovely golden plum grown here in Thailand…

Maprang fruit is a smallish lemon colour fruit…This lovely fruit has a very short season and is likened to the mango but the taste is nothing like a mango…Also called the Marian Plum by some this small, oval-shaped fruit, small enough to fit wholly within the palm of your hand, is green when young, but will turn a deep yellow-orange when ripe.

Many Thais prefer to eat this fruit before it is fully ripened…a cross between mango and plum, with just a hint of sour flavour on the surface right under the skin which gives way to a sweet fruit beneath.  It’s a lovely combination of sweet and sour, which many look forward to eating each year! In fact, the entire fruit is edible, from the skin to seed, however, the seed is quite bitter, so not many will eat them.  The leaves are used in salads or cooked.

Due to its short season, it is one of the more expensive fruits here ..it is high in Vitamin C, fibre and has quite a high water content…I like this fruit very much.

Nutmeg:

Originating from the dark-leaved evergreen Myristica fragrans tree in Indonesia, the seed is now grown and used globally, mostly for cooking but sometimes as a narcotic. However, for the purposes of getting high, nutmeg is not a commonly used substance.

One of my favourite spices which is great as a topping for rice pudding or an egg custard tart…

Nog:

Any beverage made with beaten eggs usually mixed with alcoholic liqueur…Egg Nog is a good example especially popular during the cold months of the year. There is nothing like a good glass of egg nog topped with a sprinkling of nutmeg I have lovely memories of my nana making egg nog and letting me have sneaky sip…

That’s all for this week see you in two weeks for the letter H (noocH)…

Please stay safe as it seems in some places lockdowns are being introduced again…not good xx

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 and 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 well being.

The environment is also something I am passionate about and there will be more on this on my blog this year

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!

Please stay safe and well and follow your governments safety guidelines remember we are all in this together xxx