The Culinary Alphabet with a little twist…(cinnamoN)…

 

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 N…Enjoy!

I have left some easy ones for Pete who sometimes is a little minx… he sort of mentioned that he was thinking about palindromes…words which say the same frontwards and backwards example Naan Bread or Minim which is a measurement used to describe a single drop of liquid…I think I will pass on that one …DOES anyone want to take up that mantle?

Bambangan:

A fruit found only in Borneo. The fruit is known in Borneo with its native name, Bambangan. It is a species of plant in the Anacardiaceae family. Some of the popular common names of the fruit are Bambangan, Pajang, Membangan and Wild Mango. This fruit is used locally as food, the kernel sometimes being used to make pickle.

The species is found mostly wild in the forests or in scattered backyard plantings in villages.

Boursin:

A soft creamy cheese which is available in a variety of flavours suited to a cheeseboard …a cheese I haven’t had since living here and one I tended to buy at Christmas it comes in a variety of flavours… herbs and spices in creamy cheese.

Cinnamon:

Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakfast cereals, snack foods, tea and traditional foods.

Cinnamon is a spice, sprinkled on toast and lattes. But extracts from the bark as well as leaves, flowers, fruits, and roots of the cinnamon tree have also been used in traditional medicine around the world for thousands of years. It’s used in cooking and baking and added to many foods.Crouton

Crispy little squares of bread cooked in olive oil and garlic served with soups and lovely in a Caesar Salad…

Daikon:

A long white mildly flavoured winter radish very popular in Asia and eaten raw, in soups, pickled and in salads, it is crunchy with a sweet, peppery taste. Widely used in Japanese cuisine it is also a popular vegetable here in Thailand.

It is lovely in a slaw …sweeter at the top end the bottom where the roots are it can be much hotter and more pungent… the Japanese also make a radish cake…This traditional Japanese cake, also known as Daikon mochi, is made by combining shredded daikon radishes, rice flour, various shredded or chopped vegetables, and dried shrimp.

Gelatin:

Gelatin is a protein obtained by boiling skin, tendons, ligaments, and/or bones with water. It is usually obtained from cows or pigs.

Agar-Agar… Derived from seaweed, Agar Agar is a vegan alternative to gelatin and can be used as a thickener and gelling agent in jams, panna cotta, vegan jelly and jello shots. …

Gluhwein:

The German name for what we call Mulled wine…They may not taste the same as different spices may be used…

I have fond memories of strolling around a German Christmas Market in Rudesheim some years ago clutching my hot mug of Gluhwein… a mug which has travelled around the world with me as has all my Christmas Kitsch

Glycerin:

Is a type of carbohydrate called  sugar alcohol, or polyol. Glycerin is another name for glycerol,  It is formed naturally through the alcoholic fermentation of sugars; however, most of the glycerin we consume is produced from the hydrolysis of fats and oils, and in lesser quantities through the fermentation of yeast, sugar or starch. Glycerin is used as an ingredient in a variety of food and beverage products to help retain moisture, prevent sugar crystallization, and add bulk, smoothness, softness, sweetness and texture.

Goujon:

homemade KFC Chicken

Or as Lily calls them KFC chicken…Healthier I am sure they can be baked or fried but as we don’t make them every week we fry them…

Easy to make I cut the chicken strips/or fish and Lily is in charge of the bread crumbs and a good job she does…

I either cut a chicken breast into slices or use chicken tenders, then dip in an egg wash and coat with homemade breadcrumbs…I then cook in batches in hot oil until cooked and golden brown then serve with sticky rice and freshly chopped vegetables normally cucumber and cabbage.

Hoisin:

Hoisin sauce is a thick, fragrant sauce commonly used in Cantonese cuisine as a glaze for meat, an addition to stir-fries, or as a dipping sauce. It is darkly-coloured in appearance and sweet and salty in taste.

Jambolan:

Jambul is a nutritious seasonal fruit found in abundance in Asia. Its season is April to July. It can be found growing in forests, backyards and along the roadsides. Naturally, it has a single seed. The hybrid varieties are seedless.

For more info and a recipe on this lovely fruit…The Jambulan Plum.

Lardon:

A lardon, also called lardoon, is a small strip or cube of fatty bacon, or pork fat used in a wide variety of cuisines to flavour savoury foods and salads. In French cuisine, lardons are also used for larding, by threading them with a needle into meats that are to be braised or roasted.

Mandolin:

Or Mandoline…is a cooking utensil used for slicing and for cutting juliennes; with suitable attachments, it can make crinkle-cuts. Its name is derived from the wrist-motion of a skilled user of a mandoline, which resembles that of a player of the musical instrument mandolin.

Mangosteen:

Once you get through its hard outer shell you find a white juicy fruit…

About the Mangosteen…

The Mangosteen Garcinia Mangostana has a very hard outer shell and is a widely eaten and available fruit here in Thailand.

When open it is similar to an Orange it is segmented. It has a thick outer skin which is about 1/4 of an inch thick. If picked straight from the tree it is easier to open because as the fruit ages it dries and loses water thus the outer shell quickly hardens.

Keeping it in a bag in the fridge slows down the moisture loss.

It grows naturally in South East Asia and is known for its sweet peachy tasting flesh. Its seeds are bitter and should not be eaten.

When young ..freshly picked from the tree the seeds are white but turn brown as the fruit ages so it is a good indication of how fresh your Mangosteen is.

To open the fruit using a thin sharp serrated knife carefully cut around the circumference of the fruit. Then twist to open.

Warning: Be very careful not to cut yourself as the shell is very hard which may cause the knife to slip.

Low in calories and high in fibre with a high Potassium content the Mangosteen also has healthy amounts of manganese and magnesium which is good for intestinal health.

It is known as one of the 5 not so typical fruits noted for its life-changing potential. Scientists believe that an antioxidant in Mangosteen can cause cell death in cancer.

But as with everything we consume moderation is key. Its high fructose levels can be harmful to humans.

Marzipan:

Marzipan is a soft, dough-like mixture that is often used as an ingredient in baking for example in cookies or to cover cakes like a Christmas Cake or a Wedding Cake…This year has been the first time I have made my marzipan from scratch…I am left wondering why…It was so easy to make and a fraction of the cost of buying ready-made marzipan and no nasties…

I used no eggs just almonds, icing sugar, almond extract and a little rose water…

Mirin:

Mirin is similar to sake but has more sugar and lower alcohol content. A staple in many Japanese kitchens, it pairs especially well with soy sauce (both of which are ingredients in homemade teriyaki sauce). Of course, there’s a chance that your local grocery store won’t carry mirin—at least not in its purest form. Some bigger brands like Kikkoman will be labelled as “aji-mirin” (which translates to “tastes like mirin”), which means they’re probably cut with added sweeteners.

Naan:

Is basically just an Indian style flatbread… it is soft, pillowy, full of lovely bubbles and so extremely versatile. Naan comes plain or with garlic or coriander, it can be stuffed with a mince mixture Keema naan…Delicious with a curry or as a dipping bread.

Parmesan:

Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It is made from cow’s milk. Italy’s Parmigiano Reggiano is the original parmesan, although similar versions and replicas can now be found from Argentina, Australia and the US.

Parmesan is one thing I don’t budget on…nothing is worth more than a nice parmesan cheese…

Pecan:

Is a smooth brown nut with an edible kernel similar to a walnut…I prefer the walnut to the pecan health-wise they both have comparable benefits it is just a matter of choice.

Plantain:

Are a cooking banana and a member of the banana family. They are starchier and lower in sugar which means they are still green when ripe if overripe they may be yellow or black.

Cooked plantains are nutritionally very similar to a potato, calorie-wise, but contain more of certain vitamins and minerals. They’re a rich source of fibre, vitamins A, C, and B-6, and the minerals magnesium and potassium.

Rambutan:

Native to south-east Asia this lovely fruit has almost a soft silky feel when you touch it and looks very pretty. Similar to the Lychee,  Longan and mamoncillo fruits it has a sweet-tasting grape-like flavour.

When in season the Rambutan can be found on all the fruit stalls and the markets have lots of this pretty fruit it is sold everywhere…Thais love their fresh fruit and this one is no exception…

It has a leathery red skin covered with soft, fleshy spires hence the name which means  “hairy.”

In Vietnam, it is called Chom Chom which means messy hair.

Saffron:

Saffron is a spice derived from the flower of Crocus sativus, commonly known as the “saffron crocus”. The vivid crimson stigma and styles, called threads, are collected and dried for use mainly as a seasoning and colouring agent in food. Saffron has long been the world’s most costly spice by weight.

Soybean:

The soybean or soya bean is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses. Traditional unfermented food uses of soybeans include soy milk, from which tofu and tofu skin are made. Fermented soy foods include soy sauce, fermented bean paste, nattō, and tempeh.

Tarragon:

Tarragon is a leafy green herb widely used in French cuisine. Its distinctive yet subtle herbal flavour is particularly well suited to use with fish and chicken and as part of vinaigrettes and sauces. Tarragon should be used sparingly for better results then its unique flavour will shine through—which has hints of anise—People tend to either love it or hate it…

Venison:

Venison originally meant the meat of a game animal but now generally refers to the meat of an elk or a deer. Often described as having a rich and earthy date or quite gamey it is festive meat and often served at Christmas…

Less juicy and succulent than beef the meat is smoother and firmer…Venison is also lower in saturated fat than beef making it healthier red meat to include in the diet.

Wanton:

A Chinese dumpling…with a juicy filling of meat and vegetables often served in a soup.

That’s all for today I hope you have found something interesting and unknown…I have left some N’s for you, Pete …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

 

23 thoughts on “The Culinary Alphabet with a little twist…(cinnamoN)…

  1. Pingback: CarolCooks2 weekly roundup…20th December-26th December…Recipes, Whimsy, Music and Christmas… | Retired? No one told me!

  2. petespringerauthor

    We were traveling yesterday, and I’m getting caught up now. Since I suggested this goofy game, I feel a responsibility to play. (Don’t get me wrong—I like little mental challenges like this.) Thanks for always leaving me a few softball ones.

    Here a few easy ones: lemon, pumpkin (pumpkin soup is surprisingly good), bacon (yum), chicken, corn, muffin, bran, flan, and salmon.

    Next time will be a lot more challenging with “o.”

    Liked by 1 person

    Reply
  3. Pingback: Smorgasbord Blogger Daily – D.G. Kaye, Carol Taylor, John W. Howell, Jim Borden and Pete Springer | Smorgasbord Blog Magazine

  4. beetleypete

    A couple of my favouries there, Boursin and Venison. I used to love the taste of cinnnamon on a bun, and still do. But it now gives me bad indigestion, unfortunately. I have never even heard of most of those exotic fruits though.
    Best wishes, Pete. x

    Liked by 1 person

    Reply
    1. CarolCooks2 Post author

      Thats strange do you think its the bun rather than the cinnamon? Some of the fruits you should be able to get in Asian stores.even Tesco sold Mangosteen when we were there and thats a few years ago. Be well and stay safe, Pete x

      Liked by 1 person

      Reply
      1. beetleypete

        It is only the cinnamon twists and cinnamon buns that affect me, Carol. I can eat many other types of bun with not issues. Tesco in Dereham doesn’t stock much ‘exotica’, though I might find it in a bigger city branch. 🙂 x

        Liked by 1 person

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