Literary food quotes
I just have to post my favorite author's words about my favorite subject, all quotes by Terry Pratchett:
📖 Sham Harga had run a successful eatery for many years by always smiling, never extending credit, and realising that most of his customers want meals properly balanced between the four food groups: sugar, starch, grease, and burnt crunchy bits. —Men at Arms
📖 A good cook is always the first one into the kitchen every morning and the last one to go home at night. —Witches Abroad
📖 A woman always has half an onion left over, no matter what the size of the onion, the dish, or the woman. —Monstrous Regiment
📖 I wouldnae argue wi’ a cheese. —Wintersmith
It's Louisa! I've been around the fediverse for a couple of years now, if you know me you know I love to cook and eat and talk about food
My parents are English but I grew up in the northeastern US, so my strengths are in those regions' foods, but I love to experiment and try new things
Here's some things I've made
Tamagoyaki & rice
I've been thinking about Japanese food again, since watching Midnight Diner
I adapted this recipe for the tamagoyaki: https://www.japanesecooking101.com/tamagoyaki-recipe/ I added more soy sauce, less mirin, and some minced green onion
I really wanted to make it in a rectangular skillet, but I don't have one, so I used a non-stick loaf pan right on top of the stove. The omelet tastes good but as you can see it has some dark edges from where the thin pan didn't disperse heat well. Next time I'll use lower heat
The rice is plain white rice with Trader Joe's umami mushroom seasoning mixed in
Toast some whole cumin and coriander in a dry skillet until the smells come out. Grind it up and mix it with smoked paprika, pepper, garlic powder, onion powder, chicken bouillon powder, oregano (Mexican oregano preferably) and salt.
If desired, for color, you can add a little achiote or turmeric.
It's good for chicken, pork, veggies, rice, beans, noodles.Everything. And trust me, toasting the cumin and coriander will take it to another level over the store kind
Hell yeah! Time to get nuts
I've been wanting to try making mushroom ketchup again, I thought about working directly from some old recipes, but they're quite vague
I decided to work from a modern interpretation of an old recipe instead, it's all going well so far (the link has the written recipe, pictures, and a video with the video transcript)
Changes: My box of mushrooms is 1.5lbs rather than 2, so I'm adding some reconstituted porcinis for flavor and liquid volume; and I don't have fresh grated horseradish, so I'm going to use fresh grated garlic instead (the nice thing about old recipes is substitutions can vary wildly, depending on what you have— here garlic and horseradish would both work as intense flavor additions)
Tomorrow I'll see how well it comes out!
So as far as I can tell, the name of the fruit mango became synonymous with the mango pickle/chutney that was imported. This is further complicated by British chutneys being very unlike Indian chutneys
Indian chutneys vary by region and can be thick or thin, cooked or raw, sweet or sharp
British chutneys are cooked sweet and sour fruit compotes with strong flavors of mustard, horseradish and garlic
Cooking suffers from the same language problems as animal and plant taxonomy: if it's sort of the same shape and color, it might end up with the same name
I think I found the reason in the Dictionarium Domesticum, which gives you the definition of mangos
I went down a rabbit hole reading these old cookbooks (Dictionarium Domesticum and A Lady's Assistant, both late 1700s English books, both free on Google books if you want to read them)
A Lady's Assistant has many recipes for "Mangos", a cross between a jam and a pickle, with different fruits/vegetables featured
...Why are they called mangos?
Hey it's your buddy Louisa
I love to cook and bake all kinds of things ❤️
Too Many Cooks - An instance for cooking and eating!