Semolina, rava, and sooji are listed as the same thing, are there different grinds? I gather kasari is just the yellow color, I use real saffron the substitutes I see in the stores look scary (no offence 🙂).
I know you can get different grinds of semolina, meaning it's just as safe to call them all durum wheat flours. 🙂
I like halvah, the middle-eastern fudge-like stuff made from sesame seeds and honey. A while ago I was in a little Syrian shop in Halifax where I had bought some before, and was looking to get some more. I was looking on the wrong shelf and couldn't find it. The guy behind the counter asked if I was looking for something, and I said "Yes, halvah". He shrugged and seemed not to have heard of it. I finally spotted it and picked it up and said "This! Halvah!" He said "What did you call it? That is halawah." I said "OK, but some people call it halvah." "No, halawah." He seemed to think he was talking to a slow child.
Hulva, halvah, halawah...all tasty.
You know the stuff you eat.
"In botany, a fruit is the seed-bearing structure in flowering plants (also known as angiosperms) formed from the ovary after flowering. ... On the other hand, in botanical usage, "fruit" includes many structures that are not commonly called "fruits", such as bean pods, corn kernels, tomatoes, and wheat grains."
Not Scott!
All the same, just different names due to the 1000 odd languages that used to spoken across the continent. The only substitute for saffron is saffron! They grow it in norfolk and we sometimes get lucky. I haven't yet planted saffron crocus in the garden but I do get tempted for the futility of it.
ok so pumpkins, cucumbers, tomatoes, aubergines. That sort of stuff?
Yes fruits have their seeds on the inside. That's why the red part of the strawberry is not a fruit. Those little seed looking things are the fruit because they each contain a seed inside that husk.
That would make our idea of banana ambiguous. I recently watched a show interviewing some chefs from India lamenting the Western style banana and how it is driving out all the diverse wild varieties from the markets.
And seedless oranges, grapes, watermelons etc.
Bananas not suffering in the hands of man can have rather large seeds as I understand. I have not seen them before.
Speaking of bananas, I'm not a huge fan but the Apple banana I find quite intriguing. Learned about them on Maui.
In parts of the Caribbean they call bananas figs, and the little tiny bananas (which are crazy sweet and tasty) they call figaros. Then there are plantains, and when I am in a market down there I generally have no idea which is which. I generally expect the big ones to be plantains and the smaller ones bananas, but it seems both come in all sizes.
Now plantains, breadfruit, and other starchy foods are often simply referred to as "provision", so if the menu says fish and provision you don't really know what you are getting.
Now plantains, breadfruit, and other starchy foods are often simply referred to as "provision", so if the menu says fish and provision you don't really know what you are getting.
And yet there are Fig bananas.
I know of Figaro sauce which is a creamy tomato sauce.
Different parts, different meanings.
According to Google:
Milk (or milk powder) is a way of enhancing the dough to:
-Make a softer loaf (due to the milkfat acting as a tenderizer by interfering with gluten production).
-Add flavor to the loaf.
-Enhance browning of the crust due to the potential carmelization of the milk sugars.
Milk (or milk powder) is a way of enhancing the dough to:
-Make a softer loaf (due to the milkfat acting as a tenderizer by interfering with gluten production).
-Add flavor to the loaf.
-Enhance browning of the crust due to the potential carmelization of the milk sugars.
Speaking of bananas, and milk.
In Bali (probably in many Asian countries) they have some really nice tasting, just perfectly sweet semi-small bananas, a bit firm. They're called milk bananas.
In Bali (probably in many Asian countries) they have some really nice tasting, just perfectly sweet semi-small bananas, a bit firm. They're called milk bananas.
And they are right. My ex-inlaws once turned up with some bananas they had bought somewhere in Florida where they grow traditional varieties. They were all tiny compared to what we call shop bought ones but the taste was amazing. I'm too young to remember the Gros Michel but lets face it, Cavendish bananas, although large are not particularly tasty. I do wonder what will replace it when disease inevitably wipes them out.
Dry Milk: the Undervalued Ingredient — Real Baking with Rose
I don't think she was writing about our present milieu, however.
The bulk food sections of every store (understandably) being closed has definitely cramped on cooking here.