Tag Archives: Mustard

Whimsical Wednesday…with Carol

Welcome to Whimsical Wednesday…

I love trees and a walk among trees always calms me…In the spring in England, it was the Bluebell wood close to my home which drew me they are one of my favourite flowers…

 

Trees are worshipped here and we have spirit trees which I think is lovely as they are adorned with lovely bright pieces of ribbon and silks…

spirit tree wat kam sanot

I also love buildings where instead of cutting down the tree the house is built around the tree…There is a lovely restaurant in Phuket called The Natural which is built totally around a tree and the tree grows up through 4 floors…

The food is also delicious…Calles kanom krup they are little cakes either sweet or savoury….

Made with fish or coconut milk and sweetcorn with spring onions all delicious moreish little bites.

Now there are tree houses and treehouses and this one falls into the second category…When Buddy Melvin started to build a treehouse in 1997 he only had a small ambition a one-room treehouse was his aim…However as with many projects once started they just take on a life of their own and grow…This treehouse now boasts 16 rooms which include bedrooms, a pool room, a dance floor and of course the obligatory bars…Known as the Tree of Happiness…

It has been the home of many a gathering…

This next video made my heart sing…It is of the First Black Valedictorian at Princeton…in fact, there were two firsts the second was a young lady First Black Woman Elected Student Body President at MIT 

Aside from 2020 being the first time the commencement address at Princeton was delivered exclusively over the internet, Nicholas Johnson’s speech Sunday made it extra newsworthy because he’s the first black valedictorian in Princeton’s history.

It also seems that both Nicholas and many others at Princeton have been inspired by one of my most admired first ladies Michelle Obama…

Did you know? It was on the 12th of June 1981…when Raiders of the Lost Ark premiered…The sound of the Ark of the Covenants lid being opened was a recording of a toilet cistern having its lid removed…What a genius idea…Our toilet cistern is proper porcelain and quite nice but the actual lid is heavy and does make that noise if you move it rather than lift it off…

Way back in June 1829, the very first Oxford University versus Cambridge University Boat Race took place in Henley-Upon-Thames. Oxford won…

Unfortunately, due to current circumstances, this year it was cancelled…

Figures to date Oxford men won 80 to Cambridge men’s 84 so it is quite close a slightly larger gap for the women  Oxford ladies 30 to Cambridge ladies 44 wins…

A classic English mustard inspired by Mrs Clements from Durham, renowned for being the first inventor of smooth mustard. Our very own Mrs Clements English Mustard is a twist on this tradition that makes for the perfect picnic accompaniment.

Monks on Lindisfarne in Northumberland were grinding their own mustard a century later, and Tewkesbury in Gloucestershire was an early centre of the trade.

But in 1720, an entrepreneur from Durham named Mrs Clements developed a much hotter mustard, using techniques borrowed from flour mills. It so pleased the palate of King George I that it created a London fashion.

Durham farms now made a handsome income growing mustard as a crop, and pottery firms in nearby Gateshead were soon busy supplying jars.

Despite Mrs Clement’s attempts to keep her recipe secret, competitors sprang up immediately all over the country.

Her company, now named Ainsley’s after her son-in-law, was acquired by Colman’s of Norwich, and when Colman’s commissioned a new trademark in 1855, they acknowledged Mrs Clements by choosing the head of the famous Durham ox.

My take on mustard…Homemade mustard
Nothing beats homemade mustard.
10th June 1984: Liverpool band Frankie Goes to Hollywood’s ‘Two Tribes’ goes to number one

https://youtu.be/wN2tHv8gPm8

That’s it for this week…Take care stay safe and be well …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 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

This week in my kitchen…Store cupboard basics…Vinegar, Sauces, and Condiments…

This week in store cupboard basics I will be covering items which are perfect for serving with dishes at the table but also great for adding flavour and bite to our cooking…

Vinegar…

vinegars bottle-589_640

As a child, I only recall ever having malt vinegar with our fish and chips on our winkles and cockles and used for my mum’s homemade pickles... it was only as we started to travel and taste other cuisines that it opened up the world of vinegar and now I don’t just have malt vinegar but white vinegar, apple cider vinegar, balsamic vinegar, rice vinegar, white or red wine vinegar even fruit vinegar…

On the subject of vinegar, it is worth buying a good quality vinegar as it has a longer shelf life. Here in Thailand, there are many kinds of vinegar and most of the labels are in Thai, however, the one word which stood in my search for the kinds of vinegar I use was artificial…That sent me scuttling home for a chat with Mr Google…I mean those of you who know me expect no less…

What did I discover?…

Artificial vinegar” is acetic acid that is made by a chemical process.

Natural vinegar” is acetic acid that is made in a biological process using the Acetobacter aceti bacteria. If the “natural vinegar” is distilled, it is very difficult to tell the difference between it and the “artificial vinegar.”

No great shakes then it seems but suspicious Annie here believes…Not much…lol… So I will not be buying it…You get what you pay for…

Sauces…

Since living here the world of sauces has opened up for me…I always buy the best I can and read the labels…

Soy Sauce... Often used as a dipping sauce for sushi…

sushi soy-933550_640

It is made from fermented soybeans, soy sauce is salty and adds a rich rounded flavour to Asian style stir-fries, glazes and sauces. One of the best-known soy products it originated in China and has been used in cooking for over 1,000 years.

Traditional soy sauce is made by soaking soybeans in water and roasting and crushing the wheat. Then the soybeans and wheat are mixed with a culturing mould, most commonly Aspergillus, and left for two to three days to develop.

Next, water and salt are added, and the entire mixture is left in a fermenting tank for five to eight months, though some types may age longer.

High-quality soy sauce uses only natural fermentation. These varieties are often labelled “naturally brewed.” The ingredients list will usually only contain water, wheat, soy and salt.

Like the vinegar, we now get to the chemically produced soy sauces …Chemical production is a much faster and cheaper method of making soy sauce. This method is known as acid hydrolysis, and it can produce soy sauce in a few days instead of many months. The taste is also inferior and in Japan soy produced this way cannot be labelled as soy.

In my cooking here I use either soy, light soy, black soy or mushroom soy…I always spend more and buy naturally fermented soy sauces a little goes a long way particularly with the black soy as you use just a tiny dash not even half a tsp per dish.

Tomato Ketchup…

If you see and add for burger or fries it will invariably have ketchup in the picture and I know many people who have tomato ketchup with everything…

jacket potato and ketchup

I keep a small bottle in the fridge ...as it is not something even the grandkids eat now we live here…maligned for the amount of added sugars it contains all I will say is moderate your intake or make your own…Not something I do often as I only use it if I make a seafood sauce or sweet and sour sauce which isn’t often…

Worcestershire Sauce…

A thin brown some say very spicy sauce which brings a piquant flavour to casseroles, stews and soups…

Oyster Sauce…

Oyster sauce describes a number of sauces made by cooking oysters. The most common in modern use is a viscous dark brown condiment made from oyster extracts, sugar, salt and water thickened with corn starch. Some versions may be darkened with caramel, though the high-quality oyster sauce is naturally dark. It is commonly used in Cantonese, Thai, Malay, Vietnamese and Khmer cuisines.

On my daughter-in-law’s advice, I buy a premium Oyster sauce made here in Thailand…It has no Msg, added colours, artificial flavours and is gluten-free.

Fish Sauce…

Is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years…It is also a sauce I have come to love…Due to its ability to impart a savoury umami flavour to dishes, it has been embraced globally by chefs and home cooks. The umami flavour in fish sauce is due to its glutamate content. Soy sauce is regarded by some in the West as a vegetarian alternative to fish sauce though they are very different in flavour.

Fish sauce is not only added to dishes as a seasoning but also used as a base in dipping sauces. for both fish, meat, vegetables and fruit…Our little Lily puts it on her passionfruit…

Curry pastes and powders…

As all the curry pastes I have come across where I live are made locally…For example, Massaman Curry paste is more of a Southern Thai dish so not so many available pastes here…Because I can buy fresh pastes I buy as I need it and also ship it around the world as my friends and family love them so much and are always requesting more…

We also eat Indian at least once a week for that I make my own spices usually enough for 4/6 curries it also means I have a good rotation of dried spices which in the humidity here do not have such a long shelf life…

This is my recipe for Chettinad Masala Powder…

Ingredients:

  • 16 dried red chillies
  • 4 tsp of black pepper
  • 3 tbsp cumin seeds
  • 3 tbsp dried unsweetened coconut
  • 4 tbsp coriander seeds
  • 2 bay leaves
  • 4-star anise
  • 8 cloves
  • 4 x 1-inch sticks of cinnamon
  • 4 tbsp fennel seeds
  • 20 fresh/dried curry leaves

Dry roast all the ingredients you may have to do this in a couple of batches depending on your pan but be careful not to burn the spices.

Transfer to a plate or dish and allow to cool down before grinding to a powder.

Store in a sealed container in a  cool dry place and use as required.

For the complete Masala, curry recipe click here

Mustard…

I grew up eating Colemans English mustard  …in a ham sandwich, with cold meats, added to a cheese sauce or cheese scones now, of course, there are so many different varieties of mustard…

I generally except for Dijon mustard make my own as mustard if available here is very expensive and for the smallest of pots…

wholegrain mustard 1

I did not realise how easy it was to make and the difference in the taste…How does that look not bad for a beginner…It took a few goes until I got it just right for our tastes but it pretty good and so easy to do just 5 ingredients one of which is water…Homemade Mustard…

Tomato Puree…

Tomato purée is a thick liquid made by cooking and straining tomatoes. The difference between tomato paste, tomato purée, and tomato sauce is consistency; tomato puree has a thicker consistency and a deeper flavour than sauce.

I use it when I am making meat sauces, spag bol, chilli or pizza bases…although I always blitz my own tomatoes for sauces and never buy tinned I always keep a spare tin of puree to get that intensity of flavour to me it is not worth making due to the amount and frequency that I use…Once the can is opened it freezes well.

By now you should have a pretty well-stocked cupboard of store cupboard basics…

I hope you are finding these posts on store cupboard basics helpful…It does take time (and) money to build up a store cupboard which is why I am breaking it down into easy stages…Just for those of you who are not sure just where to start…

Whether you call it a cupboard or a pantry a savvy cook knows it helps them create delicious, economical dishes without using expensive ingredients or having to pop out and hope no one sees us without our slap…Picture the scene… we are halfway through making a new recipe…We can taste it…Then up pops the ingredient we thought we had in the cupboard or we missed that bit of the recipe…The shop is shut…It is raining…We are in our house clothes…Don’t they always though…haha

Until next week when in my store cupboard basics it will be dried spices…

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 are now regular columns on my blog this year. It is important that we are mindful of the world we live in…

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 relaxing weekend xx

Retired No One Told Me!…Fried Insects, Peppercorns and Rosella.

CAROL'S Weekly Update 19th April

Well, this has been an exciting week…Songkran celebrations ( Thai New Year) Sunshine and tropical storms and the discovery of some new foods for me…

Here in Thailand, there are many ways of preserving and salting eggs which have been passed down through the generations some very nice ( as were) these salted eggs some not so nice …I don’t fancy eating embryos however they are dressed up …

EGGS TESSABAN MARKET

Fruity Fridays came around and it was the Rosella Fruit one which I had only previously had as tea but on coming across the fruits discovered that they made a lovely jam and an awesome chutney.

Carol cooks! Rosella Fruit

https://blondieaka.wordpress.com/2018/04/14/fruity-fridays-rosella-fruit/

It was then the turn of Sally’s weekly roundup and Mustard seeds were my topic that week… Making mustard is very easy as I soon discovered when I was unable to purchase any here so decided to have a go and make my own.

https://smorgasbordinvitation.wordpress.com/2018/04/15/smorgasbord-weekly-round-up-william-price-king-sings-paul-andruss-and-hellebores-and-carol-taylor-and-mustard/

Songkran and Thai New Year somewhat got in the way so some of my posts fell a little by the wayside.

Healthy Eating and No to Diets was on the subject of snacks … Songkran bought out all the unusual to us westerners bar snacks…Crispy fried insects, pork scratchings, Eggs of all sorts and dried fish which is very popular here…So, of course, I treated you all to a glimpse of those snacks which certainly elicited some comments.

https://blondieaka.wordpress.com/2018/04/18/healthy-eating-no-more-diets/

Over to Sally’s for my cookery column where I discussed peppercorns of various colours and a recipe for some lovely Pork in Peppercorn Sauce.

https://smorgasbordinvitation.wordpress.com/2018/04/18/smorgasbord-blog-magazine-the-food-and-cookery-column-with-carol-taylor-peppercorns/

voting is now open

And of course don’t forget if you have already voted in the Bloggers bash awards then many thanks and if you have yet to vote then please click this link

If you want to vote for me ( I will make cakes) maybe not a lovely Thai meal then.. I have been nominated under the Hidden Gems category and my blog is Retired No One Told Me!… Good Luck everyone xx

Thank you for reading this I hope you enjoyed it and found it helpful if you did please feel free to share……Thank you xxx

Connect to Carol( Moi)

 

Blog: https://blondieaka.wordpress.com/

Twitterhttps://twitter.com/TheRealCarolT

Facebookhttps://www.facebook.com/carol.taylor.1422

Pinterest ( 1): https://www.pinterest.com/caroltaylor56/pins/

 

Well, that’s all rather short and sweet this week…xxx

 

Smorgasbord Blog Magazine – Carol Taylor’s Food and Cookery Column – Mustard

Marvellous mustard it elevates our food to something more doesn’t it? and has so many other uses and benefits ….I hope you enjoy!

Smorgasbord Blog Magazine

I hope you all had a fantastic Easter and if you went away then had a lovely break and have come back nice and refreshed.

Mustard is one of my favourite condiments and it has many uses… Mustard seeds have been found to have been mentioned in the ancient Sanskrit writings which go back 5,000years. They have been mentioned at least 5 times in the Bible and in the New Testament, The Kingdom of Heaven is compared to a grain of mustard seed.

There are about 40 varieties of Mustard seed but generally, they are divided into 3 principal categories of black, white and brown.

Black is the most pungent and is found growing in the Middle East.

White mustard seeds are actually yellow in colour and come from the Mediterranean region, the mildest in flavour and American yellow mustard is made from these.
Brown mustard seeds are actually dark…

View original post 1,210 more words