The Culinary Alphabet with a little twist…(dimsuM)

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

However, I will say…The letter V stands at 4 now… thanks to some of my blogging buddies x…


Bokkeum is a category of stir-fried dishes in Korean cuisine. The word Bokkeum is to cook food or food ingredients with little or a small amount of liquid by stir-frying over high heat.


I have fond memories of the cakes my mum used to make with a buttercream icing ..little butterfly cakes…Just like these which my grandchildren now love to bake and eat.

Quite simply it is softened butter creamed together with icing(confectioners) sugar with a little vanilla extract and sometimes I will use fresh lemon or lime juice or add some cocoa powder.

Chocolate Butterfly Cakes

Of course, nowadays it has been all poshed up and swirled and we have American Buttercream, Swiss and Italian Meringue Buttercream piped and standing tall on these perfect cupcakes…

Not for us, we go with the memories of these little butterfly cakes my mum and grandmother used to bake with me…No bells and whistles just a tasty bite which kids love to make…and I now make them with my grandkids…


A pretty flower which my father used to grow and show… he also won many medals for the perfect blooms he grew…a many petalled flower which is grown all over the world they come in all colours and sizes even green which are very pretty…not just a pretty flower to look at the chrysanthemum flowers are also edible and have been used for medicinal purposes for many years.

The tea brewed from the dried flowers has a golden hue and a mild, flowery flavour similar to chamomile.

The flower’s petals, leaves, and stalks can be blanched (briefly plunged into boiling water) and eaten in salads or on their own.

Cling film:

Also known as plastic wrap or saran wrap it is as the name suggests clingy…there is also a knack for tearing it off straight…Hubby is learning as am I and it is one of the products I have now nearly phased out of my kitchen…

It has had much bad press over the years…Is it safe to use?  Well…Yes, cling film is supposed to be safe to use when used properly and when the manufacturer’s instructions are followed. If not used properly there is a risk of chemical migration from the cling film to the food.

Too many ifs and buts for me…

There are viable alternatives as cling film is or should be replaced by one of the many viable alternatives…see my column next year over @ Smorgasbord…


A lovely little seed cardamom is used as a spice. It is also used in soaps, creams, and perfumes. It comes in black or green…it has only been quite recently that I discovered why the green seeds are so expensive…they are harvested by hand…to me the cost is worthwhile as the seeds impart such a wonderful fragrance and taste…think cardamon ice cream…

With an intense, slightly sweet flavour that some people compare to mint, it originated in India but is available worldwide today and used in both sweet and savoury recipes.


Dim sum is a traditional Chinese meal made up of small plates of dumplings and other snack dishes and is usually accompanied by tea. Similar to the way that the Spanish eat tapas, the dishes are shared among family and friends.

Bite-sized little steamed dumplings dim sum is now enjoyed around the world.


Was a fermented fish sauce used as a condiment in the cuisines of Phoenicia, ancient Greece, Rome, Carthage and later Byzantium even the Romans loved this funky sauce… The closest to this now is Fish sauce a very popular condiment in Asia…

Change the U for an A and we have Garam...a pungent and aromatic mixture of ground spices used in Indian cooking. Whole spices of cinnamon, mace, peppercorns, coriander seeds, cumin seeds, and cardamom pods are toasted in a pan to release their aromatic flavours, then ground to a powder.


Jam is a condiment usually made from pressed fruit, sugar, and sometimes pectin. … After making, the jam is normally put into an airtight jar. Usually,  jam contains as much sugar as it contains fruit. The two parts are then cooked together to form a gel.


We have all heard of the ice lolly on a stick and covered in chocolate called magnum…haven’t we?

A magnum is also a term used in the measurement of Champagne…A magnum measures 1.5 litres…making it the perfect size for parties, weddings, birthday and Christmas…A mimosa on Christmas morning goes down a treat with some smoked salmon and scrambled eggs…That my friends is my Christmas breakfast sorted …


Mushrooms are an edible fungus that can provide several important nutrients. The many kinds of mushroom have varying compositions and nutritional profiles. From puffballs to truffles, mushrooms can range from everyday fare to a costly delicacy. People can buy them fresh, canned, or dried.

A very popular pastime here in Thailand is foraging for mushrooms (but) please know your mushrooms before you embark on any foraging as mushrooms are a beautiful thing but as with many beautiful things they can also be deadly…

They range from the tiniest little shroom to a large portabello mushroom which is delicious when stuffed.


Is a natural herb which comes from the neem tree also known as Indian Lilac…The extract comes from the seeds of the tree and has many different traditional uses.

It has pesticidal and insecticidal properties and is used in hair and dental products.

Neem tea is often prescribed to reduce fevers and chewing neem twigs for dental hygiene is an age-old Indian tradition.


A lovely fruit which is low in calories …it also contains a fair amount of important vitamins and minerals, in other words, they are good for us… lots of vitamin C…They can be enjoyed raw or cooked, made into jams and relishes…a stone fruit closely related to peaches and cherries when dried it becomes a prune…


Or poppadom is a thin crispy Indian bread made from lentil flour…it can be plain or spiced in various ways and can be fried or baked…either way, it is a delicious accompaniment to Indian curries and chutneys.


Psyllium is a form of fibre made from the husks of the Plantago ovata plant’s seeds. It sometimes goes by the name ispaghula.

It’s most commonly known as a laxative.


Is a delicate white fish which can be baked, fried, grilled or steamed it can be flavoured with Indian spices or sweet Mediterranean vegetables…my way is to steam with herbs and lemongrass then served with a spicy chilli dip.

Scattered with crispy fried onions, garlic and ginger it is a wonderful dish.


Skim, skimming or skimmed is to remove fat or floating material from the surface of a liquid…


Is a spicy salad made from green papaya...there are many variations of Papaya salad some contain a fermented fish called phla or tiny crabs but whatever the mix they all combine the four tastes – sour, chilli, sweet and salty.

Eaten all over Asia and served with sticky rice and BBQ chicken it is an iconic street food found on every corner.

I have also eaten it made from shredded swede, cucumber and shredded green bananas…slightly different in taste but with the unquestionable four tastes…


Wheat Germ is the nutritious heart of the wheat kernel. These delicious flakes include many nutrients like folate, vitamin E and thiamin. You can add wheat germ while cooking hot cereal and baked goods for a nutty flavour and pleasant crunch.

Wheatgerm is rich in fibre and contains high levels of Vitamin B…this is why the movement away from highly processed white flour is gathering momentum…During the flour making process, white flour is sifted several times before being turned into a commercial product; the wheat germ is removed to give the flour an improved appearance and better keeping qualities however it also removes all the goodness.

That’s all for today I hope you have found something interesting and unknown…I have left some M’s for you, Pete and M & M’s are not allowed, …x

Stay safe, have fun and laugh a lot as you know what I am going to say it is Free and proven to be good for your health…..Laughter aside…My thoughts and prayers are with all the people who have been or will be touched by this Covid-19 virus…the new lockdowns and restrictions..stay safe be aware and social isolate where required and we will beat this thing…xx



38 thoughts on “The Culinary Alphabet with a little twist…(dimsuM)

  1. Pingback: CarolCooks2 weekly roundup…13th December-19th December…Recipes, Whimsy, Music and Christmas…Oh Yeah! … | Retired? No one told me!

  2. Prior...

    Wonderful take on M
    And loved your ending
    “Stay safe, have fun and laugh a lot as you know what I am going to say it is Free and proven to be good for your health”

    Liked by 2 people

  3. beetleypete

    I really miss dim sum and dumplings, my favourite part of a Chinese meal. There is no decent Chinese locally, and I can’t be bothered to keep driving 20 miles into Norwich.
    I could eat them every day! 🙂
    Best wishes, Pete.


  4. johnrieber

    Terrific! I use Cardamom in my broccoli spinach puree…gives it a nice kick! Love s much of this “ends with an M” list…mushrooms and diim sum in particular!


  5. koolkosherkitchen

    Lots of M’s! Chrysanthemums as teas and salad ingredients – that’s a totally new one for me. Here is an old Russian song “Chrysanthemums in My Garden” performed by a late great singer Alla Bayanova when she turned 104:

    (translation: Although the chrysanthemums in my garden are long dead, love is still flourishing in my heart).

    Liked by 1 person

    1. CarolCooks2 Post author

      Haha.. Spam the worst thing ever invented it makes me cringe just the thought… Robbie for you making a gingerbread house will be like a walk in the park my dear.. for me not so much 🤣🤣x

      Liked by 1 person

      1. CarolCooks2 Post author

        A challenge which I amsure you will cope with admirably, Robbie I have every faith in you..can’t wait to see the finished village 🙂 x


  6. marianbeaman

    Yesterday I prepared honey-roasted yaMs made with yogurt sauce, a new recipe using limes and other yuMMy ingredients. However, I put in too much red pepper flakes into the sauce, and – wow – it was SO HOT. Moral of the story: measure twice, taste once.

    My husband was good about it though: “It tastes great, so why not add some more yogurt to part of the sauce and that will fix it! Haha!

    Liked by 1 person

    1. CarolCooks2 Post author

      Oh dear.. I have done that a few times… Thing is red pepper flakes vary in heat so I always start little and taste… Yoghurt might have helped depends how much… the recipe sound delicious though, Marian… I have pickled some pears today.. No chilli involved… Lol

      Liked by 1 person

  7. Pingback: Retired? No one told me! | Anita Dawes & Jaye Marie ~ Authors

  8. Chel Owens

    I didn’t realize it was an alphabetical list till halfway down. 😀 And now I know so many interesting foods! I never knew chrysanthemums were edible, nor that cardamom came in a green variety!


    1. CarolCooks2 Post author

      Haha…Oh, Chel…I had to dig you out of spam my dear…and yes green cardamon is a wonderful thing. Chrysanthemums are indeed edible like many flowers isn’t nature wonderful so versatile 🙂 x

      Liked by 1 person

      1. CarolCooks2 Post author

        Haha…I keep finding people in spam…as well as lots more spammers lately …they obviously need to get a life…Happy you get to learn a lot as do I when I do my research or realise I didn’t know what I do know if that makes sense…:) x

        Liked by 1 person

  9. petespringerauthor

    I immediately look for the easy ones: ham, yam, clam, gum or bubblegum (a stretch, I know),
    If we include beverages, then we can include rum.

    I haven’t thought about foods that end in v, but I’ll be happy if I can come up with one.

    While I was thinking about this I remembered a palindrome (words that are spelled the same frontward and backward.) It’s not a food word, but it’s still cool—madam.

    Liked by 2 people


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