Tag Archives: blogging

The Culinary Alphabet with a twist…The letter F ( AperitiF)

Good morning everyone and Pete… time for another post which is this crazy idea from one of my fellow scribes …but food fun…F is another doozy…well not quite so many as last time but a few to choose from…

Aperitif…Cheers!

Something we have all partaken in at some time or another or maybe on a regular basis…an alcoholic drink taken before a meal as an appetizer is the official meaning…although that has relaxed in recent years and there are options for non-alcoholic aperitif’s whether or not they stimulate your appetite remains to be seen…It’s just lovely to sit and enjoy a drink with family or friend before a meal isn’t it?

Bay leaf…

An aromatic leaf used in cooking either fresh, dried or ground it is a staple in my store cupboard and something I use very regularly. It comes from the laurel tree is an evergreen shrub which is used to flavour soups, stews and many other dishes.

Biscoff…

Invented in Belgium in 1932 and since then, every single Biscoff cookie has been baked there, according to the exact same recipe….founded by three brothers Jan, Emiel and Henri Boone the brothers made cookies for breakfast and also speculoos for St Nicholas’ Day; they later specialised in speculoos. The original cooked contained nothing but natural ingredients which was why they were named Lotus after the flower which is the symbol of purity.

Photo by Anna Gru on Unsplash

Biscoff is now famous worldwide and coffee lovers everywhere ask for a lotus Biscoff.

Boeuf…

Quite simply it is the French for Beef…It was also the very first meal I cooked for my now husband …I made boeuf bourguignon for a man who stated he doesn’t like garlic in his food…well, he had an absolutely clean plate and a second helping I believe from memory…he now loves garlic…That was the first lesson he learnt in my kitchen…hehe…

Breadstuff…

Is any bread product…food made from a dough of flour or meal and usually raised with yeast or baking powder and then baked.

Cornbeef…

This is where the English and the Americans have a different concept of what is Corn beef…Corn beef to me is the only processed meat I eat from a tin and with which I make corn beef hash or I mash it with the potato from a baked (jacket)potato then put it back in the skin and crisp it up a little…I also love a corned beef sandwich.

The other Corned Beef is what I call salt beef and what everyone else calls corned beef although there is no corn in this particular beef the name originated from the salt used which were called corns of salt…Corned beef and cabbage is also a favourite meal of mine and a popular Irish dish…

Cream Puff…

fresh cream Jam Puff pastry

Made from puff pastry and filled with jam and cream sometimes they have iced tops and sometimes a custard filling …my mother used to make these for Sunday Tea as treat…

Decaf…

The shortened term for decaffeinated …which is where caffeine is removed from coffee beans, cocoa and tea leaves…

Duff…

A stiff flour pudding made with fruit and spices and boiled in a cloth bag or steamed…Plum Duff, Figgy Duff there are many duffs…Traditional puddings like the Christmas pudding way back in my great grandmothers time were referred to as Plum Duff or Figgy duff and probably still are in some communities.

Don’t forget it will soon be time to make our Christmas puddings and cakes…

Dwarf (Beans)…

Also known as the French bean is a small bean which grows faster than its climbing brothers and is easy to grow in pots as it doesn’t require staking…

Available pretty much all year round and a vegetable which can be cooked whole or chopped.

Greaseproof (paper)…

Something which as a cook I always have a supply handy for lining cake tins or ideal for wrapping sandwiches it is a kitchen staple…

Goldleaf…

Edible gold leaf is a gold product that can be used to decorate food. Gold is considered “biologically inert,” meaning it passes through the digestive tract without being absorbed. It is mostly used in desserts and candy making and is available in sheets and as flakes.

Photo by Charisse Kenion on Unsplash

It seems to be quite popular with TV chefs or posh restaurants and bakeries…It adds a bit of glitz and glitter.

Heatproof…

Not all dishes and pans which we use in the kitchen are heatproof…some are just serving dishes and decorative dishes…to be deemed heatproof the pan/dish has to be made from materials which can withstand either a bare flame or the heat from the oven and the same goes for handles on pans always check that they are oven proof just in case you wish to use the pan as a hob to the oven dish.

Mapleleaf…

Not something I have used in cooking but Maple leaves have been used since the 13th century in Japan…

 

Pilaf…

Originating in Turkey a Pilaf or Pilau is a rice dish cooked in stock or broth with added spices, vegetables, meat or fish. Pilaf refers to how the rice is cooked…it is first sautéed in butter or oil and then cooked in stock or broth, usually with seasoning by doing this it ensures the rice stays separated.

Stroganoff…

Originating in Russia …A stroganoff is pieces of beef cooked with sour cream until soft and tender…It is a dish famed around the world and there are many variations…it can be cooked low and slow or as I do by cooking the beef quickly, slice it and add cream, wine and mushroom sauce sometimes for a change I use Brandy…Stroganoff is also popular in Nordic countries. In Sweden, a common variant is a korv Stroganoff (sausage Stroganoff), which uses the local falukorv sausage as a substitute for the beef. In Finland, the dish is called Makara-stroganoff, Makara meaning any kind of sausage. Although Beef Stroganoff is, however, still a common dish. Diced brined pickles are also a normal ingredient in Finnish Stroganoff.

Tealeaf…

Green tea is my favourite leaf tea which when correctly brewed has none of the bitterness which often associated with green tea…Tea is an aromatic beverage commonly prepared by pouring hot or boiling water over cured or fresh leaves. After water, it is the most widely consumed drink in the world.

Wheatsheaf Loaf…

A sheaf is a tied bunch of grain stalks after they have been harvested. … Symbolically, however, the wheatsheaf represents plenty, a good harvest, fertility and even resurrection, as the cycle of seasons has once more given grain for bread…A loaf of bread shaped and decorated like a wheatsheaf is also a common sight on Harvest Festival which as a child always fascinated me …I still remember the words of ” We plough the fields and scatter the good seeds on the land” Our church was always filled with so many vegetables and these loaves afterwards boxes were distributed to the elderly and infirm…This video reminds me of that wheatsheaf loaf of my childhood…

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

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

 

 

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Smorgasbord Blog Magazine – Weekly Round Up – September 13th – 19th 2020 – Jazz, Ricotta Cheese, Risotto, Collies, books, reviews and funnies

Sally has had another fun-filled and productive week…Lots of new books and reviews, invaluable health advice from Sally and yummy recipes from Moi and Silvia….so pop over grab a coffee or a glass wine depending on your time zone and have a read…Enjoy!

Smorgasbord Blog Magazine

Welcome to the weekly round up with posts you might have missed on Smorgasbord.

I hope that you are all well and thanks for dropping in today. I am taking full advantage of the sunshine this weekend as the nights are drawing in and the temperatures are already dropping. Still grateful for the quick blast and a good book.

As in most places our infections are on the rise which in not unexpected after the restrictions were lifted. Although here in Ireland the government has been very cautious about moving through the various stages. There are still clusters in the major cities such as Dublin and Cork. We are grateful for our rural location and without the influx of visitors this summer (despite the devastating effect on small businesses) we have been relatively free of infections.  All we can do is continue to be careful and stay positive.

I hope…

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CarolCooks2…weekly roundup 13th September -19th September 2020… Recipes, Health, Whimsy, Coconuts and Acapella……

Welcome to this week’s edition of my weekly roundup of posts…Especially for you just in case you missed any posts during the week… whatever your time zone grab a coffee or a glass of wine…Take a pew, get comfy… have a read… I hope you enjoy it!

 

Relax and Enjoy! (1) Weekly Roundup

Monday always starts with news and my views… always something new to discover…This week was no different…this week was my last post on Climate Change I won’t be banging this drum any more maybe just a triangle ..at times…

However, Wikipedia tells me… The triangle can always be heard clearly above the sound of the orchestra or band…hehe..x

https://carolcooks2.com/2020/09/14/climate-change-and-health-my-last-post/

Tuesday: 

This really is a short week…my muse has gone on holiday…

bangtao-beach-Phuket

Wednesday: Smorgasbord Blog Magazine – Food Column – Carol Taylor – A – Z of Food ‘R’ for Rice, Ras el Hanout, Rhubarb, Ricotta Cheese and Rice Noodles

I can be found over at Sally’s where she is kindly reposting my series on the Culinary Alphabet where this week it is the letter R…

Of course rice my favourite carb is featured and so much more so please head over to Sally’s for a read and while you are there please say hello…x

https://smorgasbordinvitation.wordpress.com/2020/09/16/smorgasbord-blog-magazine-food-column-carol-taylor-a-z-of-food-r-for-rice-ras-el-hanout-rhubarb-ricotta-cheese-and-rice-noodles/

Thursday:

My muse is still on holiday…

Fruity Friday: The Coconut…

Where it seems no one cares whether or not it is a fruit, seed or a nut as it is unanimous that it is a deliciously healthy drink and the milk/cream makes lovely curries…

https://carolcooks2.com/2020/09/18/fruity-fridays-the-coconut-is-it-a-fruit-a-nut-or-a-seed/

Saturday Snippets :

Where it’s my chance to indulge myself in whimsy not sure it came off without my muse for company…I definitely don’t like how the images look now in the Classic Editor…all designed to make us want to use the block editor…well this lady who normally embraces change is not embracing this…so there… WP…I am going to bring out the Maggie Thatcher in me and tell you in no uncertain terms “the lady’s not for turning”

https://carolcooks2.com/2020/09/19/saturday-snippets-19th-september-2020/

That’s all for this weeks roundup a rather short week… I do hope you have enjoyed it and I look forward to your comments xx

God bless you all in these turbulent times…especially those of my readers who are affected or in the path of these wildfires in California…Please stay safe…x

When this is all over my hope for the future is a cleaner world… I do want to see communities, and caring for your neighbour becoming the new norm…WORKING TOGETHER INSTEAD OF WORKING AGAINST EACH OTHER…Being kind to each other…Loving someone whatever their religion or skin colour…Can we make this happen? We have to but in the right way…Are we willing to make a stand? Personally, I would love to see lessons learnt ..realistically I have my doubts…

Thank you for reading be well and stay safe xxx

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.

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!

Thank you once again for reading this post I hope you all stay safe and healthy xx

Saturday Snippets…19th September 2020…

Welcome to Saturday Snippets where anything goes…whatever catches my eye or my imagination could be on this post…something for everyone…today it is rather blustery here as we are in the path of hurricane Noul who is wending his way from Vietnam…Looking around the world it seems that there is extreme weather in many other countries as well…hurricanes and fires so wherever you stay safe… xx

As I have decided to step back a bit from blogging maybe I will be tempted to make Saturday Snippets longer it depends as my muse has deserted me…I took a tumble last week..some lovely bruises and September being my birth month and the month where I think of some loved ones I have lost… it always leaves me unsettled…very unsettled…for now whatever your timezone grab a coffee or a glass of wine and enjoy my meanderings!

Music… I learnt Latin at school which also came in handy as a chorister…Yes, I was a choir girl…One of my favourite musical genre’s is Acapella…I could listen to this all day…Indulge me, please…x

I truly do not believe there is a more beautiful sound…than male voices singing Acappella…Sitting on the stairs the acoustics are perfect as are their voices…

Wellness Corner by Sally Cronin…

This week Sally is focusing on fats which also play a massive role in the balance of LDL – Low-density lipoprotein (potentially unhealthy cholesterol) and HDL– High-density lipoprotein (healthy cholesterol). It is a slightly longer post and I know from comments and emails that you are keen to get to the dietary changes that may encourage a healthy cholesterol balance.

Please pop and have a read you will be pleased you have especially if you have cholesterol problems…

https://smorgasbordinvitation.wordpress.com/2020/09/18/smorgasbord-health-column-cholesterol-and-fat-myths-part-three-vitamin-k2-and-healthy-fats-by-sally-cronin/

Natural wonders… we saw some when we went to Western Australia…

The Pinnacles are beautiful, but eerie limestone formations within the Nambung National Park which is situated close to the town of Cervantes, Western Australia. How they formed there are stories but thats all they are…

China’s stunning Stone Forest of Shilin is another such phenomenon but scientists have discovered how this forest has formed…

They took a block of candy and this happened…

Through a series of simulations and experiments, they showed how flowing water carves ultra-sharp spikes in landforms.”

While it might take decades or centuries for a real stone forest to blossom, the same trick can be observed in just hours with a suitable analogue, the researchers found. In this case, they used candy. How cool is that?

Superman is still big business and t/shirts are still worn by kids and adults alike…George Reeves was the first actor to portray Superman on TV, appearing in the “Adventures of Superman” 1952-58.

Reeves also appeared in “Gone with the Wind”.

Reeves died in controversial circumstances in 1959 of a gunshot to the head. Reeves death has officially ruled a suicide but alternative theories persisted including a mob hit and the case has featured on such TV programs as ” Unsolved Mysteries”.

It was in Sept 1952 when the  “Adventures of Superman” TV series starring George Reeves premieres in syndication in the US

Photo by Jon Tyson on Unsplash

Our claim to fame back in 1978 is that my hubby helped build  The lair of Lex Luthor which was supposedly beneath Grand Central Station,  where Otis (Ned Beatty) is tailed to the rail lines beneath, though the hideout itself is an imaginative set built at Pinewood Studios in the UK

This week I have been breadmaking like my life depended on it…I tried a new recipe for a yoghurt cake which Aston devoured quite quickly for a lad who doesn’t eat cake. so quickly I didn’t get time to take a picture…Carrot soup and tomato soup…

Tonight was going to be Thai Duck Curry but now that has changed to duck with a brandy and cream sauce…Beetroot Thoran is also on my to cook list as I want to use some of my curry leaves and Thai green curry which is a favourite in this house…as is a lovely beet soup with crispy spicy chickpeas…

The recipes on my blog I have links for the others will be in my cookbook…Just little spoilers …xx

Climate Change Corner…

Well, you just knew I was going to sneak something in…didn’t you? This school year looks like no other before it, with many students being homeschooled or doing remote learning.

Teaching Young People about Foodprints

Young people are ready to learn that whether it’s a salad, a juicy burger or their morning bowl of cereal, food comes from somewhere and has an impact on the environment, on animals and on people. Our “footprint” is the result of everything it takes to get food from the farm to our plates. But it doesn’t take much to learn a little bit more about where our food comes from and how it got to us or to learn how to choose products and practices that do less harm to the environment, animals and people.

Thank you for reading….

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 wellbeing.

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!

Thank you again for joining me  I hope you have enjoyed yourselves…If you have please leave a comment as I always enjoy hearing from you it makes my day xxx

 

 

Fruity Fridays…The Coconut…Is it a fruit, a nut or a seed?

 

The Coconut …Is it a fruit?  Welcome to Fruity Fridays where I showcase a different fruit each week.

 

I am sometimes flummoxed by what is a fruit, a nut or a seed or indeed a tree …Take the Papaya tree which grows in abundance here and also I will add grows very quickly …It has fruit with the same name as the tree but it is a PLANT …It has no branches and a soft stem with all the very large leaves at the top and can grow up to 10 metres high.  It is, in fact, a herbaceous plant as the stem bears little wood and stays green and soft until it dies. But ask anyone here and they will call it a Papaya tree…

Which brings me back to the Coconut …Well, it has a hard outer shell-like a nut, doesn’t it?

Don’t you think my Coconut tree looks magnificent?

Botanically it is known as a one-seeded drupe otherwise known as a dry drupe. 

Where does that leave us? With a fruit, a nut and a seed?

The name itself infers it is a nut….after all, a nut can be defined as a one-seeded fruit. But true nuts do not open on maturity and release their seeds… the nut has to decay and then it releases its seeds and is dispersed by an animal either in its faeces or just by being dropped on the ground.

The coconut we buy in the shops or market has no resemblance to the coconut on my tree and until I moved here I thought there was only one type of coconut…

There are so many here coconuts for drinking, eating the soft flesh, hard and hairy like the ones I knew…I am certainly furthering my education by leaps and bounds although I have always been inquisitive…Yeh Yeh…Ok..plain nosey…I like to know things…

coconut

It has 3 layers the first is typically green …This layer is called exocarp then you get the fibrous husk( mesocarp) this surrounds the woody layer ( endocarp) which surrounds the seed…. which is what you get in the supermarkets.

But did you know???

The coconut palm is not a tree as it has no bark, no branches, or secondary growth. It is a woody perennial known as monocotyledons as the trunk is the stem.

The coconut is known as the Tree of Life as every bit of the tree is and can be used for drinks, fibre, food, fuel, musical instruments,  cooking utensils and so much more.

it is also claimed although not formally recorded that during World War 11  and the Vietnam war when intravenous (IV) solution was in short supply, doctors used coconut water as a  substitute for  IV solutions.

If the shell of the coconut has not been cracked, the coconut water inside is usually sterile – that is, free of bacteria and the like. So technically it could be injected safely into people, to replace fluid loss? It might, however, be said it might just be better just to drink it to replace blood plasma.

So do we now know what the coconut is? A fruit, nut or seed?

Mangoes, peaches and almonds are in the same drupe family as the coconut. Although the coconut is a dry drupe and peaches and mango are fleshy drupes.  Well, I clearly am not a botanical expert but in my world but I have always thought of those as fruits so the coconut to me is a cross between a fruit and a nut which we eat the flesh off and drink the lovely juice of a huge seed.

There you have it!

Just in case you missed it…Here is my post on how to make your own coconut oil...   Which would make a lovely present especially…shhhhhh, with Christmas coming…

If you just want to make something for yourself and your family then these macaroons are easy to make and delicious.

Coconut Macaroons.

coconut-macaroons
What to make when you have egg whites leftover from making Carbonara? I have not made coconut macaroons for years. Next time for a little more colour I will lightly toast my coconut and maybe melt some chocolate and drizzle over them.

Ingredients:

  • 4 egg whites
  • 3 cups of desiccated coconut or fresh coconut if you have it.
  • 1/2 cup of sugar
  • 1 tsp of vanilla essence
  • 1/4 tsp of salt

Let’s Cook!
Whisk the egg whites, sugar, vanilla essence and salt until the mix is soft and frothy.
Fold in the coconut and put spoonfuls on a lined baking tray.
Cook in a preheated oven on 350F or 175 C for 15-20 minutes.
Remove from oven and cool on a baking tray.
This recipe made about 12 depending on the size of your spoon.

Enjoy!

Coconut any which way is available here and my early morning drink is often just a glass of fresh coconut juice…be very careful if you are coconut juice from a store though as often it is laden with sugar and not 100% coconut juice.

Coconut cream/milk is also used in curries and desserts…if you love cream but are looking for a great dairy-free option then make your own in a trice…easy to do just follow my recipe…

This lovely cream is a great alternative to fresh cream ….Fresh cream is not readily available here and tends to be treated so this little discovery was and is a godsend even hubby who loves cream liked it …

If you are trying to cut down not only on added sugars but fat and I have seen many recipes for making a non-dairy cream with coconut cream/milk that I thought it was time I tried it as this is the home of coconuts…haha…

Strawberries and non dairy coconut cream

Coconut milk is in the fridge as is the stainless steel pot and the whisk blades…Everything must be cold…It is quick and easy it whipped up in about 2 minutes if that I added nothing and as I said it was very nice even hubby who loves fresh cream and lots of it had to admit it tasted good…I think it is easier here as our coconut milk is 100% no additives at all…I will be making this in future and it is so much healthier. A non-dairy cream which would go with any dessert.

But not everyone thinks coconut oil is good for you… Coconut oil is “pure poison,” says Harvard professor… Good fats come mainly from vegetables, nuts, seeds, and fish. Healthy fats are liquid at room temperature, not solid….. The plot thickens my coconut oil is liquid? Far to warm here to solidify…

I know coconuts are high in saturated fats but…MODERATION… My health has improved since I have incorporated coconut oil etc in my diet although depending on what I am making I may use olive oil or another healthy oil again it is about balance and moderation…

Some research states that the saturated fat from the coconut may, react differently to other saturated fats in our bodies…..Why? Because most of the saturated fats in coconut are medium-chain fatty acids whose properties metabolism are different from those of animal origin. Medium-chain fatty acids do not undergo degradation and re-esterification processes and are directly used in the body to produce energy. They are not as ‘bad for health’ as other saturated fats. 

Personally, I love coconut and I love how it is utilised here not only for food but for wrapping goods or food whilst steaming…it is environmentally friendly and that suits me…

That’s all for today…I hope you have enjoyed learning about the versatile coconut …

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 wellbeing.

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!

Thank you once again for reading this post I hope you all have a fabulous week and stay safe these are troubling times xx

Smorgasbord Blog Magazine – Food Column – Carol Taylor – A – Z of Food ‘R’ for Rice, Ras el Hanout, Rhubarb, Ricotta Cheese and Rice Noodles

The letter R…Rice and noodles(rice) staples here and in many other parts of the world…also lots of other interesting titbits all beginning with R…Thank you, Sally, for running this series…I hope you all enjoy…Please leave your comments we love to hear from you Hugs xx

Smorgasbord Blog Magazine

The Culinary Alphabet, The Letter R.

Welcome to this months edition of the Culinary Alphabet, where I am bringing you ingredients and cooking terms beginning with the letter R

Starting with my favorite carb which is?    Rice

There are several grains called rice, which have been cultivated for thousands of years. Asian rice (Oryza sativa) is most widely known and most widely grown, with two major subspecies and over 40,000 varieties. When I first came to Thailand that is when I realized just how many different rices that there were and also colors. The main kinds of rice I cook with are Jasmine Rice, Brown Rice, Black Rice and sticky rice ( glutinous rice)…Thailand is also one of the major exporters of rice and it is the staple food for many here even the dogs eat rice…Mine will not touch dog biscuits or tinned food and many dogs here are…

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