The Culinary Alphabet with a little twist…Food terms ending in the letter S ( asparaguS)

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 its food that ends with the letter S…this letter is different in so much that you can add an S to so many words…Which meant I could choose words which had a plural or not…I have mixed and matched…all good fun!

Ants:

Here in Thailand, I have come across many plants, animals, eggs which I never would have dreamt of eating or even thought anyone would eat them …living here has opened up a whole new culinary world for me …The world of Ants Eggs I have had them in a beautiful Thai Village soup and a Spicy Ant Egg Salad...Living here we are sometimes plagued with ants and they have a nasty bite and are not far behind mosi’s on our hit list although I must admit watching them they really are clever insects.

In a study released online on July 22 in the journal Proceedings of the Royal Society: Biological Sciences, researchers at Arizona State University and Princeton University show that ants can accomplish a task more rationally than our – multimodal, egg-headed, tool-using, bipedal, opposing-thumbed – selves…Clever than us then…

Asparagus:

I love asparagus its old folk name is sparrow grass how quaint is that? Asparagus can be cooked on the griddle, steamed, boiled, oven-roasted, pan-roasted …added to stir-fries even eaten raw in a salad if you can get the very thin, tender ones…one of my favourite ways is lightly steamed and rolled in brown bread with some smoked salmon…wonderful…rolled in bacon and griddled it is a wonderful thing…it can be paired with strawberries such a versatile vegetable which comes in both green and white asparagus.

Beans:

Beans dried or fresh they are equally versatile and delicious…They can be purchased fresh, frozen, canned there are over 40,00 types of bean varieties with over 400 types eaten around the world with India being the largest producer of beans. The most popular bean is the Chickpea…There are French beans, Chinese long beans, Thai snake beans, runner beans, broad beans, wing beans, kidney beans, Coffee Beans, cocoa beans, butter and haricot beans I could go on forever and run of space but you get the picture there are many types of beans.

I often get asked why Baked Beans in tomato sauce are practically a national dish eaten by Brits…Beans on toast…lovely…Made by Heinz apparently way back in 1927 one of the executives came up with the idea as pure marketing ploy…it certainly worked especially during the war years as in WW2 classed as a cheap protein and eaten for breakfast, dinner or tea by millions…

Brussel Sprouts:

Brussels sprouts are high in fibre, vitamins, minerals and antioxidants, making them a nutritious addition to your diet. Unfortunately, people either love them or hate them…I love them especially when they are freshly picked and have had a frost they are delicious…

Camas:

The sweet bulbs of the Common Camas are considered by many to be a Northwest American native food delicacy. The taste is often compared to a baked pear, fig, or sweet potato, and can even used to sweeten other foods. The longer they’re cooked, the sweeter they get.

Fried Camas is also food cooked over a campfire.

Chitterlings:

Sometimes pronounced/spelt as chitlins or chittlins…are a prepared food made from the intestines of a large hog although sometimes cattle and other animals are used.

The taste of chitterlings is indescribable. Their mild flavour is defined by how they are seasoned. They are more tender than bacon and in some parts are called “wrinkle steaks.”

Courgette Flowers:

Stuffed courgette flowers have become a very popular food over the last few years…not something I have tried …I don’t think I have eaten anywhere where they were on the menu and it’s not something I have tried to make at home…Have you eaten them? Do you like them?

Coulis:

A term mainly used to describe fruit purees although pureed strained vegetables are also called a coulis…

Cress:

Is a fast-growing edible herb…what kid hasn’t grown mustard and cress either at school or at home? Mustard Cress also called Garden Cress is grown in soil whereas Watercress is grown in water…Garden cress is quite delicate but lovely as an egg and cress sandwich…a childhood favourite and something I still like as a treat.

Watercress is far more peppery and is lovely in a salad or can be used in savoury dishes…It is also very nutritious…High in Vitamins C, A, K & B6, it has a higher calcium content than milk and more potassium than a banana. It’s high in iron and is a source of protein.

The vitamin C in watercress helps your body digest the iron, meaning that you get optimum nutrition… Watercress has also been linked to anti-ageing processes, having anti-cancer properties and has shown it can support your gut health.

Watercress also makes a great pesto, soup and sauce for both meat and fish…

Dabberlocks:

An edible seaweed also called winged kelp…it can be eaten fresh or cooked it is a traditional food along the coasts of the far north Atlantic …

Fiddlehead Ferns:

Are the furled fronds of a young fern and often harvested as a vegetable…if you are lucky you may be able to forage them or find them at local farmers markets.

Greens:

Greens refer to leafy vegetables such as collard greens, spinach, spring greens, winter greens, kale, microgreens, cabbage,  mustard greens, beet greens just to name a few…an important part of a healthy diet. They’re packed with vitamins, minerals and fibre but low in calories. Eating a diet rich in leafy greens can offer numerous health benefits.

Lemongrass:

The leaves and oil are used to make medicine…it can be used to make tea I have dried some lemongrass as it is plentiful here and use it to make tea it is also widely used in many Thai recipes and around Asia a popular herb.

Mushrooms:

As there are over 50,000 species of mushrooms, including moulds and yeasts…it would be a whole post to go into any depth…Briefly, various types are hallucinogenic, 1 to 2 % of species are poisonous, and others are used for their medicinal properties. Although most mushrooms are edible, few species are actually consumed, as most species can be tough, woody, or gelatinous, give off an unpleasant smell, or taste bad. Only about 20 varieties are truly flavourful…these include button mushrooms, oyster mushrooms, shitake mushrooms, enoki mushrooms, chanterelle mushroom, King Oyster mushroom, Chestnut mushroom, cremini mushrooms, portabello mushrooms and chanterelle mushrooms and many more too numerous to mention…

Olives:

Olives have been a part of the human diet for thousands of years, long before the canning industry, grocery stores, and martinis came into play. But a few decades ago, your average person knew only a few varieties—some were green, some were black, some were pitted, and the best ones were pimento-stuffed…and that was that.

They can be ground into spreads and tapenades, added to salads, stews and sauces…how about a dirty Martini…or just eaten as they are…

Some of the best oils come from the olive it is such a versatile drupe…

Onions:

Onions garlic red onions brown onions

Do you know your onions? Garlic, shallots, leeks and chives are all part of the onion family. There are red onions, sweet onions, white onions, brown onions, scallions or green onions, cipollini onions the list goes on…Did you know ramps are wild leeks…?

I think there is an onion for every type of dish or salad…What would a burger or a hot dog be without onions?

Peppers:

Peppers range from mild, sweet to the very hottest and there are over 50,000 different varieties around the world…Each country and region has their own favourites …They come in a variety of colours green, orange, yellow, red, purple and peppers so dark they look almost black…

Potatoes:

Potatoes…jersey royals are one of my favourites, King Edwards, Charlotte, russets, white,  fingerlings..sweet potatoes, the purple ones being my favourite…

Did you know? More than a billion people worldwide eat potato, and global total crop production exceeds 300 million metric tons. There are more than 4,000 varieties of native potatoes, mostly found in the Andes. They come in many sizes and shapes. There are also over 180 wild potato species.

Radishes:

Mostly eaten raw the radish is an edible root vegetable…they have a pungent flavour and are mostly eaten raw as a salad vegetable. They are also a good source of Vit C and other vitamins they are also a cousin of the cabbage. Something I have never radishes and that is roast them…Have you?

 Sonkers, Slumps, Grunts and Crumbles…

What do you call it?… I call it crumble but there does seem to be local variations in ingredients… They are not all the same…

Tomatoes:

Mr Google told me that there are over 10,000 tomato cultivars…I love tomatoes in any way shape or form the little cherry tomatoes or the big beefsteak ones and anything in between…You can eat them raw, cooked added to stews, curries, chilli, spag bol the list is endless…A pizza topping…There are red tomatoes, green tomatoes and green doesn’t always mean unripe where a tomato is concerned. There are vine tomatoes beautiful heirloom tomatoes which come in a variety of colours green, yellow, red, purple …

So what is unique about heirloom tomatoes? Heirlooms are open-pollinated which means they are pollinated out in the wide-open as nature intended. Bees, insects, birds, or how the wind blows: there is no intentional intervention. Heirlooms are grown from saved seeds and are at least 50 years old, and some can be 100+ years old.

Wheatgrass:

Wheatgrass is a food made from the Triticum aestivum plant. It’s regarded as a super potent health food with amazing benefits. It’s usually consumed as a fresh juice, but it also comes in powdered form. Fresh wheatgrass juice is considered to be a living food.

That’s all for today I hope you have found something interesting and unknown…I hope Pete can oblige with something I haven’t mentioned ending in S…I am so kind to Pete…haha..x

Next week it will be culinary terms ending in the letter T…chestnuT…

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

Thank you so much for your visit today I hope you have enjoyed the read…Please feel free to leave a comment as you know I love to chat…Love Carol xxx

 

 

 

18 thoughts on “The Culinary Alphabet with a little twist…Food terms ending in the letter S ( asparaguS)

  1. Pingback: CarolCooks2 weekly roundup…17th January-23rd January 2021…Recipes, Whimsy, Music and Lifestyle Changes… | Retired? No one told me!

  2. petespringerauthor

    Sorry, Carol. I was asleep at the wheel. I saw your post early in the day, intending to get back to it later. But that’s where that old memory thing gets in the way.😎 Oh well, go with the flow.

    As you said, foods ending in “s” provide so many opportunities between singular and plural. I’ll keep going until I get tired: pork chops, french fries, chives, scallops, raisins, noodles, preserves, mussels (all kinds of beans, including jelly beans—aren’t those vegetables? 🤣), hummus, dates, lentils, molasses, dumplings, berries, bananas, cornflakes, pancakes) Okay, this is too easy for a change—particularly with plurals. I still can’t come up with a food ending in “q.” Letter “t” will be easy, but then there’s “u.” I better start giving that some thought.

    Liked by 1 person

    Reply
  3. beetleypete

    I eat Asparagus all the time. But my wife won’t touch it, because it makes your wee smell funny. 🙂
    ‘Doughnut’ doesn’t end in ‘S’, but ‘Doughnuts’ does, and means more than one delicious cake. My favourite treat!
    Best wishes, Pete. x

    Liked by 2 people

    Reply
    1. CarolCooks2 Post author

      We love asparagus as for making the wee smell it is what it is… But yes doughnuts I miss them the ones here are not the same.. I used to love the ones from the seaside just made.. So yummy x

      Liked by 1 person

      Reply

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