cuisines – Page 4 – Sugar And Spice… Among Other Things

Yorkshire, Pudding and a Twist

Posted on October 15, 2019September 24, 2019 by Sugar and Spice..... Among Other Things

Flour. Eggs. Milk.

On one quiet Sunday afternoon, these four staple ingredients in the pantry brought out the urge to try something different for the Sunday dinner. As the option of sweet or savoury were being considered, the experimentation ran into attempts at making Yorkshire pudding.

One of the most favoured English dishes, Yorkshire pudding is a baked pudding which can be served in numerous ways. From being a main course dish served with meat and gravy or filled with banger and mash or made into dessert with fillings of chocolate, the options keep on changing depending on the choice of ingredients, the size of the pudding, and the accompanying components of the dish.

“Make a good batter as for pancakes; put in a hot toss-pan over the fire with a bit of butter to fry the bottom a little then put the pan and butter under a shoulder of mutton, instead of a dripping pan, keeping frequently shaking it by the handle and it will be light and savoury, and fit to take up when your mutton is enough; then turn it in a dish and serve it hot.
– A recipe for “a dripping pudding” as published in the book “The Whole Duty of a Woman” by Lady A; Kenrick, William (1737).

Source:https://metro.co.uk/2016/02/07/national-yorkshire-pudding-day-9-delicious-and-easy-yorkie-dishes-to-blow-your-taste-buds-5663313/

Source:https://en.wikipedia.org/wiki/File:Traditional.Sunday.Roast-01.jpg

Source:https://vk.com/slideshowarts

While the exact origins of this dish aren’t traced to any particular era, the recipe in records was seen in the sixteenth century. Originally this dish was believed to be served as first course to dull the appetite for the main meat and vegetables served as the second course. In poorer households, the pudding was often served as the only course. As to the name “Yorkshire”, the probability lies in the crispier batter of the pudding in this region, made so by the higher temperatures produced by the coal.

One of the reasons of its’ popularity lies in the ease of cooking. By pouring the batter made from milk (or water), flour and eggs ( basic ratio of 1/3rd cup flour and 1/3rd liquid per egg), into preheated, oiled, baking pans, ramekins or muffin tins (in the case of miniature puddings), they can be made steamed, in the pan or ovens. A steamed recipe involves covering the pudding with grease proof paper to steam it and then serve with jam and butter (1926).

“It is an exceeding good pudding, the gravy of the meat eats well with it,” states Glasse. “…. To set your stew-pan on it under your meat, and let the dripping drop on the pudding and the heat of the fire come to it, to make it of a fine brown.” (recipe as recorded in The Art of Cookery Made Plain and Easy by Hannah Glasse (1747)).

Source:https://metro.co.uk/2016/02/07/national-yorkshire-pudding-day-9-delicious-and-easy-yorkie-dishes-to-blow-your-taste-buds-5663313/

Source:https://metro.co.uk/2016/02/07/national-yorkshire-pudding-day-9-delicious-and-easy-yorkie-dishes-to-blow-your-taste-buds-5663313/Source:https://metro.co.uk/2016/02/07/national-yorkshire-pudding-day-9-delicious-and-easy-yorkie-dishes-to-blow-your-taste-buds-5663313/

The versatility of the Yorkshire pudding can be felt across the various cuisines. With Laplanders (also known as popovers) of the American cuisine, these are light rolls made from an egg batter similar to that of Yorkshire pudding, typically baked in muffin tins or dedicated popover pans (straight-walled sides rather than angled). Similar dishes ( batter based savoury dishes) include the French gougère (a savoury choux pastry mixed with cheese), Bismarck or Dutch baby pancakes, takoyaki (a Japanese puff batter dumpling with octopus) or the more elaborate dish of “Toad in the Hole”. Traditional variants with local flours like sago, split gram flour, gluten free or palaeo based Yorkshire puddings and the like have been tried. The beauty of experimentation of the different recipes lies in simple adaptation, palatability and above all, bringing a bit of another culture to the table.

Half a pound of flour
1 ounce of butter
2 eggs
Milk to mix
Put the half-pound of flour into a basin and rub in the butter. Make a hollow in the centre of the mixture and break in the egg, beat well adding the milk gradually until all is mixed. Then beat for a further fifteen minutes, when the mixture coats a spoon it is ready. Grease a pudding basin and pour in the mixture, cover with greaseproof paper and steam for one and a half hours. Serve with jam, butter and sugar. [Note, for cooking the water should only come half way up the dish.
Source: Recipes Past and Present. A Wootton Bridge Historical website

Source:https://en.wikipedia.org/wiki/Popover#/media/File:Popovers_2.jpg

Source:https://en.wikipedia.org/wiki/Dutch_baby_pancake#/media/File:DutchBabyWithSides.jpg

Source:https://metro.co.uk/2016/02/07/national-yorkshire-pudding-day-9-delicious-and-easy-yorkie-dishes-to-blow-your-taste-buds-5663313/

Source:https://vk.com/slideshowarts

Source:https://en.wikipedia.org/wiki/File:Yorkies_in_cast_iron_frypan.JPG

Daily, Food

Of Apples, Pastry and Sugar

Posted on September 14, 2019August 29, 2019 by Sugar and Spice..... Among Other Things

“It looked like the world was covered in a cobbler crust of brown sugar and cinnamon.” Sarah Addison Allen, First Frost

Peel the apples, uncore the slices and lay them on pastry crusts. The hole from the core may be filled with cinnamon, butter and sugar and sometimes dried fruit such as raisins, sultanas, or currants. Wrap the pastry crust around the apples and seal the seams to form them as dumplings. Place the dumplings on the pan, pour the spiced sauce over it and bake it in the oven. Voila, baked dumplings.
Lack of time or power outage for the electricity run oven.
Boil the dumplings and serve with brown sugar, cinnamon, berry preserve, maple syrup, honey, cottage cheese, chocolate syrup or any toppings of choice. That’s boiled dumplings for dessert.

Source:https://www.bettycrocker.com/recipes/apple-dumplings/6907c45f-62d0-4bc7-a958-25d8c6013f2e

Source:https://en.wikipedia.org/wiki/Apple_dumpling#/media/File:AppleDumpling.jpg

Source: https://vk.com/comeshome

These pastry-wrapped apple were among the earliest fruit puddings, being a popular add on at major social gatherings and had at all social levels. Served as breakfast, main side dish or dessert, there were popular and could be had cold, hot or just as it was. Although the boiled versions were the initial recipes, it was the baked ones that were more popular across the menus of established restaurants.

“A man cannot have a pure mind who refuses apple dumplings.” Charles Lamb

While the Austrians have their apfelnockerln (“large, soft” apple dumplings), Czech cuisine have their fruit dumplings, including apple known as ovocné knedlíky and are eaten with quark or tvaroh cheese, often served as a complete meal. The German Apfelklöße (1801) are elaborate “small pudding of apples,” cored and filled with jam or marmalade, sometimes raisins or nuts, wrapped in pastry, boiled, and topped with a sweetened sauce containing raisins, sugar, cinnamon, and wine. While in the United Kingdom, these apple dumplings were referred to as form of suet puddings with the prepared dumplings tied in cloth and boiled. On the other side of the western sphere, apple dumplings were considered as cultural staples (United States).

Source: vk.com/thesemagicmoments

Source:https://www.chefkoch.de/rezepte/439101135946969/Apfelkloesse.html

Source:https://en.wikipedia.org/wiki/File:T%C5%99i_ovocn%C3%A9_knedl%C3%ADky.JPG

Seasonal fruits were used similarly to make fruit dumplings. Like the Austrian and Hungarian Knödel ( dumplings stuffed with plums), Crotian Knedle sa šljivama (dessert dish of plum dumpling with a potato dough), Austrian Marillenknödel (apricot dumplings) and the traditional Czech recipes of dumpling filled with plums, apricots, strawberries or blueberries. A similar dish is baked apples (minus the pastry shell). Unpeeled apples are cored (some preparations remove only the top part of the core leaving a half-inch at the bottom) and stuffed with fillings such as butter, brown sugar, currants, raisins, nuts, oatmeal, spices and other ingredients.

Made any way, boiled or baked, pastry covered or not, these perfect pocket sized simple desserts are perfect add-ons for simple, elaborate or too tired to cook days. With imagination running riot, what better way is there to make perfect use of the cold weather, indulge the sugar cravings with apples and sweet and make way for this traditional recipe not just simple and wholesome but a treat for the artistic eye and creative cooking.

Source: https://vk.com/thesemagicmoments

Source:https://www.epicurious.com/expert-advice/how-to-make-baked-apples-and-why-you-should-article

Source:https://vk.com/thesemagicmoments

Source:https://www.bonappetit.com/story/branded-meet-the-dumpling-for-every-occasion

Daily, Food, Stories Around the World

The “Meringue” Way

Posted on August 17, 2019July 28, 2019 by Sugar and Spice..... Among Other Things

“To make white bisket bread.
Take a pound & a half of sugar, & an handfull of fine white flower, the whites of twelve eggs beaten verie finelie, and a little annisseed brused, temper all this together, till it be no thicker than pap, make coffins with paper, and put it into the oven, after the manchet is drawen.”
– Recipe for the “white biskit bread” in the book of recipes started (1604) by Lady Elinor Poole Fettiplace (c.1570 – c.1647) of Gloucestershire.
(Fettiplace, Eleanor Poole (1994). Hilary Spurling (ed.). Elinor Fettiplace’s Receipt Book. Translated by John Spurling. Bristol (U.K.): Stuart Press. Volume 1, page 23) noted by Muster (ref.)

Made from egg whites and sugar, whipped up to a finesse with a binding agent (salt, cornstarch or gelatin) and an occasional acidic ingredient (lemon, vinegar or cream of tartar) or flavorings of vanilla, coconut or almond; meringue had graced the dessert menu especially to highlight a special occasion or simply enjoy the pleasures of an exquisite delight. The origin till date, is a point of contention for food historians.

SourcE:https://www.completelydelicious.com/coconut-meringue-maracoons/

Source:https://sugarapron.com/2017/03/04/lemon-meringue-pie-bites/

Source:https://www.mccormick.com/recipes/dessert/colorful-meringue-cookies

The name “meringue” had first appeared in cookbook by François Massialot (1692) (“XXVIII: Des Meringues & Macarons”. Nouvelle instruction pour les confitures, les liqueurs et les fruits (in French). Paris: Charles de Sercy. pp. 186–188). While the word “meringue” had first appeared in English in an English translation of Massialot’s book (1706); two considerably earlier seventeenth-century English manuscript books of recipes give instructions for confections known as “white bisket bread” and “pets” of what are today are recognizable as meringue. The other claim was that meringue was invented in the Swiss village of Meiringen and improved by an Italian chef named Gasparini between the end of the 17th century and the beginning of the 18th century.

“To make Pets
Take a pownd of Drye fine searsed [sifted] suger, & beat the whites very wel then take off froutgh [froth] & put your suger, bye litle & litle in to it — contineually stiring it & beating it with a spoone ore laydle, and when it is exceedingly well beaten, then have some pye plates ready buttred & wipe the buter of because the lesse buter it hath the beter, then drope them upon the plate & put in to every drope a carieway seede or coriander then let your oven be very temparate and watch them with a candle all the while & if they be right they will rise and looke very white, it is good at the first to set a scilet [skillet] of water, with them in to the oven,& when they be thowrow [thoroughly] drye then take them out, you must in the mixing of them put 12 graines of muske & 12 of Abergrisse [Ambergris] which you must bruse with suger before you stire it in to the egge & suger.”
– Recipe for a baked beaten-egg-white-and-sugar confection (1630) is given in a manuscript of collected recipes written, by Lady Rachel Fane (1612/13 – 1680) of Knole, Kent. (Barry, Michael (1995). Old English Recipes. Jarrod (archived at the Centre for Kentish Studies, Maidstone, Kent). p. 64f.)

Source:https://en.wikipedia.org/wiki/Meringue#/media/File:Meringues_9027.jpg

Source:https://en.wikipedia.org/wiki/File:Three_meringue_mushrooms_standing_on_a_table.jpg

Source:https://upload.wikimedia.org/wikipedia/commons/c/c9/Home_made_meringues.jpg

The faster they are beaten, the better is the flavour. The key to the formation of a good meringue is the formation of stiff peaks by denaturing the protein of egg whites by pure mechanical shear force. Today these light, airy and sweet confections are made at home (more chewy and soft, and crisp exterior), though the commercial ones still thrive. Interestingly, meringues were traditionally shaped between two large spoons (still done so at the home kitchens) till Antonin Carême piped the “meringue through a pastry bag”.

Over the years, various techniques have been improvised to bring forth the French or basic meringue, Italian, Swiss and even the vegan meringue. From biscuits, desserts to embellishment, each meringue based recipe like the lemon meringue pie, baked Alaska, dacquoise, Esterházy torte to mention a few, all have a story and art of their own to tell. With meringue taking the form of whimsical shapes such as mushrooms; or piped into a crisp basket that is baked and filled with cake, fruit, or flowers are few of the many reasons why these delicacies are here to stay and transform the art and flavours of dessert.

Source:https://vk.com/neverbbetter

Source:https://www.theflouredtable.com/coconut-meringue-cake-with-mango-puree-and-sliced-mango/

Source:https://vk.com/thesemagicmoments

Source:https://bakingamoment.com/raspberry-meringue-sandwiches-with-whipped-dark-chocolate-ganache-filling/

Photo by iSAW Company on Pexels.com

Source:https://vk.com/slideshowarts

Photo by Jeremy Wong on Pexels.com

Source:https://vk.com/slideshowarts

Daily, Food, Quotes

Lessons from the Kitchen

Posted on August 13, 2019June 23, 2019 by Sugar and Spice..... Among Other Things

“Find something you’re passionate about and keep tremendously interested in it.” Julia Child

The second week of August always results in a tussle for the television remote, especially during the evening hours, before dinner. Eventually one gets to watch the latest sports round up or the current political scenes; while the other ends up watching You Tube for the vintage episodes of Julia Child’s shows namely “The French Chef”. Marking the birth week of Julia Child who had made French cooking sound feasible, few shows presenting her famous recipes, episodes or the iconic movie Julie & Julia (2009), paying a tribute to this legendary chef. Though one mayn’t be an avid chef or interested in the art of cooking, there are a couple of lessons on the kitchen front that Julia Child had taught her viewers over the years.

“You’ll never know everything about anything, especially something you love.” Julia Child

Source:https://vk.com/pub_mdma

“…no one is born a great cook, one learns by doing.” Julia Child, My Life in France

The first few years away from the home environment results in one learning the basic few cooking skills. As the years move on, with the intermixing of cuisines and experimentation, taste buds refine and the likes develop. Entering into relationships and the adult life of the family, cooking for loved ones including making or recreating dishes as per their taste. As one’s own family evolves, cooking comes from the heart. In sequence, what comes from the heart is born out of love, care and interest for the loved ones. Such purpose will conquer the fear of “the dish going bad or wrong”. Along with finesse, it is the dash of love that matters the most.

“The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.” Julia Child

Source:https://vk.com/slideshowarts

Source:https://vk.com/pub_mdma

Source:https://vk.com/slideshowarts

Source:https://vk.com/pub_mdma

Source:https://vk.com/slideshowarts

“You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients.” Julia Child

During the early years, kitchens were fun especially during the rainy days. Learning to mix the flour, knead it and make flatbread was more about fun and doing, than understanding what happens. Then as home science begins during the middle school and science is explored further, one begins to comprehend the science in the kitchen. Later once alone, cooking becomes an experimentation of flavours, mix of colours, interest and imagination. Eventually cooking evolves into a form of art and science, spiking the interest of the mind as well as the senses.

“The more you know, the more you can create. There’s no end to imagination in the kitchen.” Julia Child via Lynn Gilbert, Particular Passions: Talks With Women Who Have Shaped Our Times

Source:https://vk.com/slideshowarts

Source:https://vk.com/pub_mdma

Source:https://vk.com/slideshowarts

Source:https://vk.com/pub_mdma

Source:https://vk.com/slideshowarts

“One of the secrets, and pleasures, of cooking is to learn to correct something if it goes awry; and one of the lessons is to grin and bear it if it cannot be fixed.” Julia Child, My Life in France

Over the years from a novice to learning to master the meals for family and friends, there have been epic disasters, emergency restaurant bookings, late night takeaways and unplanned visits for the family homestead dinners. Yet through the mess, mistakes have been understood and corrected. New recipes and cuisines experimented, modified and old, tested or tried recipes redone with one’s own signature style. Through the uphills and downhills in the kitchen, it is still the fun that stays in the memories made for the self, with children, family and friends around. Man mayn’t live by bread alone, but making it in style, from scratch and with own flavours gives a full sense of accomplishment, happiness within and fun memories to hold onto for a lifetime.

“This is my invariable advice to people: Learn how to cook- try new recipes, learn from your mistakes, be fearless, and above all have fun!” Julia Child, My Life in France

Soure:https://vk.com/homeliness_public

Source:https://vk.com/slideshowarts

Source:https://vk.com/neverbbetter

Source:https://vk.com/englisharoundtheworld

Soure:https://vk.com/homeliness_public

Source:https://vk.com/pub_mdma

Soure:https://vk.com/homeliness_public

Source:https://vk.com/neverbbetter

Source:https://vk.com/pub_mdma

Daily, Food, Stories Around the World

Of Cheesecake, Origins, Style and Evolution

Posted on July 30, 2019April 8, 2019 by Sugar and Spice..... Among Other Things

Pound the cheese until smooth and pasty. Mix the pounded cheese in a brass pan with honey and spring wheat flour. Heat the cheese cake “in one mass”, allow to cool and serve. ( Records from the oldest known Greek recipe, Athenaeus 230 A.D.)

One of the well loved desserts of “cheese cake” has its’ origins as early as the Greek civilizations of 6th century B.C. . Although it was believed that the first cheese cake may have been created on the Greek island of Samos, this mayn’t be exact. In fact, cheese and related products may have been there since the domestication of animals and use of milk by the primitive man. Th earliest evidence of cheese cake, was as per Greek records ( 5th century records of Greek physician Aegimus, Olympic records of 776 B.C. or Athenaeus writings of 230 A.D.) during sports and weddings (as the main wedding cake). Then the basic ingredients of flour, cheese, honey and wheat were taken in the right amounts and baked.

With the conquering of Greece by the Romans, the “cheesecake recipe” was modified to include crushed cheese and eggs. Either baked under a hot brick and served warm, or put into the pastry as a filling; the Roman cheesecake known as “libuma” was meant for special occasions. Cato the Elder’s De Agri Cultura accounts the earliest cheesecake recipes, which mentions three types; libum, savillum and placenta. The latter is almost like the modern cheesecake recipe with a crust that is separately prepared and baked.

“A dessert without cheese is like a beautiful woman with only one eye.” Anthelme Brillat

Source:https://vk.com/slideshowarts

Source:https://vk.com/comeshome

Source:https://vk.com/slideshowarts

Source:https://vk.com/comeshome

Source:https://vk.com/slideshowarts

With the extension of Roman empire, later fall and rise of other civilization; cuisines and recipes were exchanged, experimented and evolved throughout Europe. From Great Britain to Eastern Europe, each region had their unique differences of ingredients, texture, method and presentation of cheesecake. The twelfth century had seen, a cheesecake recipe in the English cookbook, Forme of Curry (1390). Described as a flour based sweet food, various accounts also state cheesecake recipes as “cheese cut into very small pieces, soaked in milk for three hours; the mixture strained and eggs, butter and sugar being added (accounts of chef in employ of Henry VIII).”

Although the name “cheesecake” was used since the 15th century; the modern form of “cheesecake” had evolved around the 18th century. Then yeast was substituted with beaten eggs; thereby removing the overpowering yeast flavour and make it more “dessert-ish” and sweet. With immigration and migration to Americas, the recipes were further modified. The modern American cream cheese was developed in 1872 as an accidental discovery by William Lawrence (Chester, New York) as he tried to recreate the soft, French cheese Neufchâtel. Although he had made an “unripened cheese”, heavier and creamier than the regular; similar creations were made independently by other dairymen.

“New York means many different things to me. It certainly means cheesecake, more species of cheesecake than I ever knew existed: rum, orange, hazelnut, chocolate marble, Italian, Boston, and of course, New York.” David Frost

Source:https://vk.com/slideshowarts

Source:https://upload.wikimedia.org/wikipedia/commons/thumb/f/f5/Vatrushka.jpg/360px-Vatrushka.jpg

Source:https://vk.com/slideshowarts

On a technical point, cheesecake today is more as a torte (based on number of eggs), tart or flan than being a “cake” as they have a separate crust, soft filling and the absence of flour in most recipes. In fact, modern cheesecake comes as two different types; of the baked cheesecake or cheesecakes made with uncooked cream-cheese on a crumbled-biscuit base.

With cheesecakes being broadly categorized as two basic types of baked or unbaked, each region or continent have their own versions or varieties. Like the most popular variety of South African made with whipped cream, cream cheese, gelatin filling, buttered digestive biscuit crust with Amarula liqueur, if not baked or the Asian style cheesecake of cornstarch and eggs (Japan) or cottage cheese, sugar and nuts ( Indian chhena poda, Odishan recipe) or the common unbaked Australian cheesecakes; one can modify the recipe for more fruit based or sweet (chocolate, vanilla or caramel) based flavouring.

“My favourite pudding is a toss-up between cheesecake – proper, New York cheesecake – and apple crumble and custard. Custard is very important, or dark chocolate mousse. Tea: probably Earl Grey, splash of milk.” Tom Hiddleston

Source:https://upload.wikimedia.org/wikipedia/commons/thumb/4/40/Orange_cheesecake.jpg/1024px-Orange_cheesecake.jpg

Source:https://upload.wikimedia.org/wikipedia/commons/thumb/0/0e/Chennapoda.jpg/1280px-Chennapoda.jpg

Photo by freestocks.org on Pexels.com

Source:https://upload.wikimedia.org/wikipedia/commons/0/0a/Polish_cheesecake.jpg

Photo by Suzy Hazelwood on Pexels.com

For a more global cheesecake style, one can experiment and base recipes as per the French style (Neufchâtel cheese, gelatin), Italian-style (ricotta or mascarpone cheese, sugar, vanilla extract, small bits of candied fruit and sometimes barley flakes), Polish sernik, Russina vatrushka or like in the United Kingdom and Ireland.

The latter make their cheesecake typically with a base of crushed, buttered biscuits and often topped with a fruit compote. The usual filling is a mixture of cream cheese, sugar, cream and gelatin at times. Popular non fruit variations are banoffee, coffee, tea, chocolate, Irish cream, white chocolate, marshmallow flavors and even smoked salmon (Scotland). The New York style (heavy cream or sour cream based) and Chicago style (baked cream-cheese, fluffy with a shortbread based crust) cheesecakes are few of the popular American varieties.

The versatility, wide variety and variants, ease as well as simple ingredients of cheesecake are what makes them popular for quick occasions, simple desserts or more elaborate functions. To celebrate the National Cheesecake Day (July 30th), it would be fun to start a “cheesecake” tradition or recipe for family and friends. After all, cheese refines with age, in taste, flavours and texture. Intermixing recipes for new palatable combinations would be an interesting experimentation for the homemaker, artisan as well as the “chef’s eye”.

Photo by Dara O on Pexels.com

Source:https://vk.com/pub_mdma

Source:https://vk.com/slideshowarts

Source:https://vk.com/slideshowarts

Daily, Food, Stories Around the World

Of Pickles, Beyond the “Pickled Peppers”

Posted on July 23, 2019April 27, 2019 by Sugar and Spice..... Among Other Things

Peter Piper picked a peck of pickled peppers,
A peck of pickled peppers Peter Piper picked;
If Peter Piper picked a peck of pickled peppers,
Where’s the peck of pickled peppers Peter Piper picked?
-“Peter Piper” Lyrics (Roud Folk Song Index number 1945)

With a preschool child in the family, the tunes of nursery rhymes runs through out most of the time. Consequently the well-known alliteration tongue-twister English rhyme was a challenge for both the child and the parents, especially the latter.

Interestingly although John Harris (1756-1846) had published the earliest version of this tongue twister in Peter Piper’s Practical Principles of Plain and Perfect Pronunciation (London,1813); this rhyme was apparently known at least a generation earlier. The subject of the rhyme as asserted by few authors was Pierre Poivre, an eighteenth-century French horticulturalist and government administrator of Mauritius, who once investigated the Seychelles’ potential for spice cultivation.

Source:https://www.daringgourmet.com/peter-pipers-pickled-peppers/

Source:https://vk.com/slideshowarts

Source:https://www.organicfacts.net/health-benefits/other/health-benefits-of-pickles.html

Following the train of words and thoughts, “pickles” was the food-based research over the weekend. The food preparation technique of “pickling” is the process of preserving or extending the lifespan of food by either anaerobic fermentation in brine or immersion in vinegar or vinaigrette. Typically changing the texture, taste and flavour, there are a wide variety of vegetables, fruits, meats, fish (and even eggs) which can be pickled and varying methods to chose from. Preserving perishable foods for months, the pH of pickles are maintained at 4.6 or less, which kills most bacteria. Additional antimicrobial herbs and spices like mustard seeds, garlic, cinnamon or cloves, may be added. The flavours of the final product of “pickle” depends mainly on the acidity or salinity of the solution, the temperature of fermentation, and the exclusion of oxygen. Although used in moderation for the fear of acidity and spiciness linked to carcinogenic properties, pickles have been a part of the food culture from the beginning.

As far as origins are traced, “pickles” or similar forms had made their appearance as early as 2400 BC with archaeological evidence from the area of Mohenjo Daro civilization (Tigris Valley) of northwest Indian Subcontinent. From being Cleopatra’s prized beauty secrets or in popular writings, “pickles” were the earliest foods considered as a necessity for long sea voyages, road travels, for soldiers or simply to preserve food for the harsh seasons or periods of time.

Though “pickle” had early roots, from an etymology point, this late Middle English word (c.1400) came probably from the Middle Dutch of pekel or East Frisian päkel or German pökel, all meaning “brine”. Going further beyond, the word is of uncertain origin or original meaning.

Source:https://en.wikipedia.org/wiki/South_Asian_pickles#/media/File:Mangopickle.jpg

Source:https://upload.wikimedia.org/wikipedia/commons/thumb/0/08/D%C6%B0a_c%E1%BA%A3i_mu%E1%BB%91i.JPG/1024px-D%C6%B0a_c%E1%BA%A3i_mu%E1%BB%91i.JPG

Source:https://en.wikipedia.org/wiki/Pickling#/media/File:Gimchi.jpg

Pickles aren’t limited to being salty or spicy alone, they can be sweet, sour, hot or a combination of them. Each area has their own method of pickling, most handed down from one generation to the next, as a family tradition. South Asian pickles (popularly known as achar or achaar in most areas, term of ?Persian origins) are varied in their making, include seasonal vegetables, fruits and meats, generally mixed with salt, spices and vegetable oils; set to mature in a moistureless medium. Moving on to Southeast Asia (Singapore, Indonesian and Malaysian) pickles, or “acar” were typically made of cucumber, carrot, bird’s eye chilies, shallots, papaya and pineapple; seasoned with vinegar, sugar and salt. Further east, Koreans have kimchi while the Japanese pickled plums and daikon.

Source:https://en.wikipedia.org/wiki/Pickling#/media/File:Og%C3%B3rki_w_trakcie_kiszenia.jpg

Source:https://upload.wikimedia.org/wikipedia/commons/6/68/Tursucu_Sahne_sokak_beyoglu_Istanbul_0644.jpg

Source:https://upload.wikimedia.org/wikipedia/commons/thumb/f/f4/PikiWiki_Israel_39626_Cities_in_Israel.JPG/1280px-PikiWiki_Israel_39626_Cities_in_Israel.JPG

Whereas in the Middle East pickles from peppers, olives to lemons; while in mst of Western Asia pickles (called torshi in Persian, tursu in Turkish and mekhallel in Arabic) are commonly made from turnips, peppers, carrots, green olives, cucumbers, cabbage, green tomatoes, lemons and cauliflower. Eastern Europeans introduced various forms of lacto-fermented cabbage, known as sauerkraut. In Russia, the leftover brine (called rassol in Russian) is used for cooking traditional soups, like shchi, rassolnik and solyanka. When the English and the Europeans had arrived in the Americas; they brought their method for creating sweet pickles with vinegar, sugar and spiced syrup. Pickled cucumbers (most often referred to simply as “pickles”), olives and sauerkraut are most commonly seen in the United States and Canada.

Combining all these methods, “pickling” is indeed an art, with each area, region, country or community having their own special technique of making them. Little wonder that although the National Pickle Day is celebrated by foodimentarians ( primarily in US) on November 14th, the National Pickle Month (July) is indeed to explore and recreate these “global” pickles dishes. With rain on and off, there’s nothing more creative than “recreating historical foods” diverse and variant in their own style.\

Source:https://vk.com/slideshowarts

Source:https://upload.wikimedia.org/wikipedia/commons/thumb/0/0c/Pickled_mushrooms….jpg/800px-Pickled_mushrooms….jpg

Source:https://upload.wikimedia.org/wikipedia/commons/thumb/7/70/Aceitunas_en_plato.jpg/1024px-Aceitunas_en_plato.jpg

Source:https://vk.com/slideshowarts

Source:https://upload.wikimedia.org/wikipedia/commons/thumb/1/11/Pickled_Vegetables.JPG/1280px-Pickled_Vegetables.JPG

Daily, Food, Stories Around the World

OF Fries, Origin and Evolution

Posted on July 13, 2019April 17, 2019 by Sugar and Spice..... Among Other Things

Thin or thick, served hot, soft or crispy and had as snack food or in accompaniment to main course of lunch or dinner; french fries or just fries (known as chips or finger fries) are batonnet or allumette-cut deep fried potatoes. An all time favourite especially for children, foodies, surprise occasions; they can be had salted or plain, or with ketchup, vinegar, mayonnaise, local specialty sauces and dips, or even be topped more heavily as chilli cheese fries, poutine and the like.

“Even if I’m eating healthy, I let myself indulge with french fries. That’s my favorite thing. You only live once!” Kate Mara

Photo by Marco Fischer on Pexels.com

Source:https://vk.com/neverbbetter

Photo by Magda Ehlers on Pexels.com

Photo by Lukas on Pexels.com

Source:https://vk.com/neverbbetter

Like all the best things in the “food dictionary”, the origin or creator of these “golden strips” aren’t exactly known. Although the general consensus is that the “French Fry” is more of “Belgian origin than French.”

Potatoes were first introduced to Europe through the Spanish. On the Spanish exploration of Americas, they had encountered potatoes among the native food supply. As accounts of Jimenez de Quesada and the Spanish forces ( 1537) detail the discovery of potatoes among the native villages of Colombia, where they were called as “truffles” initially. When potatoes were brought back to Spain and introduced to Italy too. Then these potatoes were quite small, bitter and didn’t grow well in both places. Over time, larger and less bitter varieties were cultivated and gradually accepted elsewhere in Europe. Spain then controlled much of the modern day Belgium. While historical accounts indicate that Belgians were frying up ( or sauteing) thin strips of potatoes ( 17th to 18th century) in the Meuse Valley between Dinat and Liege. This idea could possibly arise from the original Belgian cuisine which usually fried small fish as part of their staple meals. With shortage of fish in winter, potatoes were an alternative.

“I try to have no absolute nos. I love french fries, I like a good burger, and I like pie. And that’s okay.” Michelle Obama

To explain the “French” of the French fries would be possible when two historical events are taken into account. What once the French had considered as hog feed or cause of various diseases, the change in their opinion due to potatoes was largely credited to the French Army medical officer Antoine-Augustine Parmentier, who was a captive of the Seven Years War and had survived on potatoes as a part of his prison rations. On his return back to France, he had aggressively campaigned as well as cultivated potatoes, promoting it’s benefits to the upper classes as well.

Photo by Ella Olsson on Pexels.com

Source:https://en.wikipedia.org/wiki/File:Shoestring_fries,_garlic,_homemade_blue_cheese_dressing,_with_some_spicy_sauce.jpg

Photo by Valeria Boltneva on Pexels.com

Sweet potato fries Source:https://en.wikipedia.org/wiki/File:Bartley%27s.jpg

Source:https://vk.com/neverbbetter

Also during the Franco-Austrian War, which had taken place near around the modern day Belgium, the possibility that French soldiers were introduced to the potato fries by the Belgians exists. Although gradually potato was accepted and cultivated in France; the famine of 1785 made potatoes popular in France. Slowly newer recipes and modes of cooking these spuds were tried. Once discovered or invented or improvised (from Belgian fries?), these fries became popular, especially in Paris, where they were known as “frites” and sold by push-cart vendors on the streets.

“Show me a person who doesn’t like french fries and we’ll swap lies.” Joan Lunden

Whether from Belgium or France, once these “frites” became popular, through colonization, migration as well as wars; they had become a much loved food on the menus across Europe, Britain and Americas. With the spread of fast food chains, these “frites” began to be introduced to the world largely as “French Fries”.

“If I could eat French fries every day of my life, I would.” Adrienne C. Moore

The modern day french fries, though best loved when salted, spiced and fried in oil; for more healthier options can be baked (or even grilled) with seasonings, toppings and all. From the various types of cut fries (crinkle-cut or wavy, curly, shoestring, steak, tornado, waffle) to different preparations like french fry sandwiches, chilli cheese fries, chorrillana to mention a few as well as alternatives like sweet potatoes or potato wedges; one can go creative with these frites. To celebrate the National French Fry day ( July 13th) it would be fun to go on a limb and try the regular to the different combination of the modern fries. For the more experimental ones, it would be interesting to combine fries to the regular dishes. For those of us who dislike potatoes or want healthier options, try baking sweet potatoes, thinly sliced carrots or beetroot with seasoning and all. After all the whole point of food is to relish various flavours, experiment, enjoy and simply have fun.