Shakedown Social

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GangaThe different cardamoms of the world - green, black/brown and white. And others....<a href="https://www.atlasobscura.com/articles/how-to-use-cardamom" rel="nofollow noopener noreferrer" translate="no" target="_blank">https://www.atlasobscura.com/articles/how-to-use-cardamom</a><a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Food</a> <a href="https://mastodon.au/tags/FoodInfo" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FoodInfo</a>

GangaThe English word pepper traces back through Latin to the Sanskrit pippali, which specifically meant “long pepper” (and still does in Hindi and Urdu). Europeans once loved long pepper so much that they called all “hot” spices by its name: First its relatives, black and cubeb peppers, then unrelated plants like Mexican chilli.But long pepper has almost disappeared from the shelves except for in India.Do you know your peppers? <a href="https://www.atlasobscura.com/articles/guide-to-different-kinds-of-pepper" rel="nofollow noopener noreferrer" translate="no" target="_blank">https://www.atlasobscura.com/articles/guide-to-different-kinds-of-pepper</a><a href="https://mastodon.au/tags/food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#food</a> <a href="https://mastodon.au/tags/FoodInfo" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FoodInfo</a>

GangaLucio talks about Ratatouille / Samfaina. I wonder why it is not more popular in Australia, as it is made with our top Summer vegetables. Why isn't it on every pub menu, cafe menu, home dinner plans, and even restaurants? 🤔 I am making it tonight, using his recipe and adding the beans as mentioned.Ratatouille / SamfainaThe French word ratatouille and the Italian word ratatuia are variants of the French word touiller, which means 'to stir'. The Catalan word samfaina is far more poetic, meaning 'symphony'.Although Nice is legendary for its ratatouille, the Catalans are probably right in claiming they were the first to make this dish, because they were the first people in Europe to embrace the peppers and tomatoes that came from America in the early 1500s (their word tomaquet is from the Aztec tomatl, while the Italians invented their own word for the exotic new fruit - pomodoro, which means 'golden apple').A samfaina is cooked a little longer than a ratatouille, because the Catalans think of it as a sauce, to be stirred into other dishes, while the Nicois think of it as a dish in itself. The Ligurians make a whole vegetarian meal of it, adding green beans and borlotti beans to what is already a complex of textures and flavours.<a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Food</a> <a href="https://mastodon.au/tags/FoodInfo" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FoodInfo</a>

GangaOh good, I also have 3 recipes for <a href="https://mastodon.au/tags/rhubarb" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#rhubarb</a> that are fermented- a kimchi, an aachar, and a relish. The rhubarb patch better have a productive year! They are from the <a href="https://mastodon.au/tags/KirstenShockey" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#KirstenShockey</a> books.<a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Food</a> <a href="https://mastodon.au/tags/FoodInfo" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FoodInfo</a> <a href="https://mastodon.au/tags/Cookbooks" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Cookbooks</a>

GangaAnother non-dessert rhubarb recipe I make is Rhubarb Umaboshi. There is enough rhubarb left from this pick to make another jar. It *does* taste like umaboshi!I find it lasts in the fridge longer than the specified 2 weeks.<a href="https://www.chopstickchronicles.com/umeboshi-rhubarb/" rel="nofollow noopener noreferrer" translate="no" target="_blank">https://www.chopstickchronicles.com/umeboshi-rhubarb/</a><a href="https://mastodon.au/tags/FoodInfo" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FoodInfo</a> <a href="https://mastodon.au/tags/links" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#links</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a>

Ganga<a href="https://mastodon.au/tags/Rhubarb" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Rhubarb</a> is pickled, or at least in it's jar and beginning to pickle. I discovered I had some left-over brine in the fridge, so it made the job easy. I layered it with just-picked chillies and tarragon, and some fresh bay leaves.Meanwhile I got curious about eating raw rhubarb. Can you?**How to Eat Rhubarb Raw**In its raw state, the “pie plant” is pretty sour. Think Granny Smith apple sour! This is one of the reasons it’s often paired with sweeter fruits, like strawberry. To eat rhubarb solo, dip the stalk into sugar or honey to help mellow out that tart taste. You can also whip up a raw rhubarb compote and add it to your morning bowl of homemade yogurt. Its biting acidity goes beautifully with sweet ripe strawberries (of course), mangoes and even coconut.Rhubarb is a wicked good way to kick up the crunch factor in salads, too. Its sharp flavor makes a mouthwatering foil in sweet fruit salads, but it’s a delight in green salads, especially when paired with fennel. You can even add thin strips of raw rhubarb to a slaw.From <a href="https://www.tasteofhome.com/article/can-you-eat-rhubarb-raw/" rel="nofollow noopener noreferrer" translate="no" target="_blank">https://www.tasteofhome.com/article/can-you-eat-rhubarb-raw/</a><a href="https://mastodon.au/tags/food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#food</a> <a href="https://mastodon.au/tags/FoodInfo" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FoodInfo</a> <a href="https://mastodon.au/tags/FromTheGarden" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheGarden</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/WhatIAmCooking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#WhatIAmCooking</a>

GangaSo what is dried beancurd?Tofu skin, aka yuba, beancurd skin, dried beancurd, beancurd sheet, and beancurd robes, is a food item made from soybeans. During the boiling of soy milk, in an open shallow pan, a film or skin composed primarily of a soy protein-lipid complex forms on the liquid surface. The films are collected and dried into yellowish sheets or bundled into sticks. Serious Eats has a nice explanation (plus bonus recipe): <a href="https://www.seriouseats.com/seriously-asian-tofu-skin-red-braised-dried-beancurd-sticks-recipe" rel="nofollow noopener noreferrer" translate="no" target="_blank">https://www.seriouseats.com/seriously-asian-tofu-skin-red-braised-dried-beancurd-sticks-recipe</a><a href="https://mastodon.au/tags/WhatIs" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#WhatIs</a> <a href="https://mastodon.au/tags/FoodInfo" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FoodInfo</a> <a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Food</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Vegetarian</a> <a href="https://mastodon.au/tags/Yuba" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Yuba</a> <a href="https://mastodon.au/tags/DriedBeancurd" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#DriedBeancurd</a>

GangaVegetables in South IndiaUntil the 20th century, very few vegetables were known in South India. The entire list comprised, more or less, of eggplant, okra, colocasia, yam, snake gourd, bitter gourd, cluster beans, sweet potato, white and yellow pumpkins and the raw fruit, steam and flour of the plantain tree. These were all called Country vegetables.Vegetables that began to be imported were called Foreign vegetables - potatoes, carrots, radish, cauliflower etc. Over time these have begun to be cultivated for their beneficial qualities.But even now, some sub-cultures of South India restrict their use -eg conservative Iyengars don't use drumstick pods or leaves, onions or garlic.An interesting read from <a href="https://mastodon.au/tags/WhyOnionsCry" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#WhyOnionsCry</a> by <a href="https://mastodon.au/tags/VijeeKrishnan" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#VijeeKrishnan</a><a href="https://mastodon.au/tags/FoodInfo" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FoodInfo</a> <a href="https://mastodon.au/tags/WhatIs" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#WhatIs</a> <a href="https://mastodon.au/tags/IndianFood" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#IndianFood</a> <a href="https://mastodon.au/tags/SouthIndianFood" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#SouthIndianFood</a> <a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Food</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Vegetarian</a>

GangaKewra aka Pandanus/PandanAlso known as screwpine.Kewra is a herbaceous tropical plant that grows easily in SE Asia, India and Sri Lanka. Kewra is usually used in cooking in the form of its oil (kewra essence), a diluted form (kewra water) and its leaves (pandan/pandanus leaves). In some areas the fruit and nuts are also used. The flowery essence, distilled from the pandan flower, is used in India, particularly in Muslim Indian cooking - in banquet style dishes and desserts. Kewra water is sprinkled on breads and used to enhance flavour in dishes, such as in kheer. It is also available as a syrup which is mixed with ice and water to make a summer drink.Pandanus leaves (my favourite use) are used widely in SE and South Asian cuisines to add a distinct aroma to various dishes, both sweet and savoury. Fresh leaves are typically torn into strips, tied in a knot to facilitate removal, placed in the cooking liquid, then removed at the end of cooking. They can also be used to wrap small items of food.Pandan leaves are also available as a paste, extract, and powder, such as in the wide variety of pandan desserts/cakes in SE Asia.<a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Food</a> <a href="https://mastodon.au/tags/FoodInfo" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FoodInfo</a> <a href="https://mastodon.au/tags/WhatIs" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#WhatIs</a> <a href="https://mastodon.au/tags/IndianFood" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#IndianFood</a> <a href="https://mastodon.au/tags/SEAsianFood" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#SEAsianFood</a>

GangaKalonji (aka kala jeera (black cumin), nigella seeds)These black, tear shaped seeds are often mistakenly called onion seeds.Used in Indian, Middle Eastern and North African cuisines, they are slightly bitter and quite aromatic. The taste is somewhat like oregano.They are used in tandoor oven breads where they are sprinkled over the top, in pickles, the Bengali 5-spice mix panch phoran, and with various North Indian dishes. I adore the colour of the seeds and sprinkle them over dishes - especially over salads, savoury pastries before baking, and sometimes over Indian dishes using toasted seeds.<a href="https://mastodon.au/tags/food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#food</a> <a href="https://mastodon.au/tags/WhatIs" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#WhatIs</a> <a href="https://mastodon.au/tags/FoodInfo" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FoodInfo</a> <a href="https://mastodon.au/tags/IndianFood" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#IndianFood</a>

GangaGarlic Part 2 🧄🧄🧄🧄🧄🧄🧄🧄Crushing, shopping, pressing and pureeing garlic releases more of its essential oils and provides a sharper, more assertive flavour than slicing or leaving it whole. 1 teaspoon of minced garlic is approx 1 clove.Whole heads of garlic can be pickled in a rich salty liquid for use as a strong flavouring. Pickled garlic can sometimes turn blue!Garlic is used in a lot of Indian cooking, although the Kashmiri Hindus and the Jain sect do not use it. It can also be a personal choice to exclude garlic. It is an important ingredient in many wet curries, where onion, garlic and ginger are ground into a paste and then fried in oil until dark and thick. In parts of Saurashtra, Gujarat, in Western India, garlic, salt and dried red chillies are pounded together to make an everyday condiment.Garlic is a major product of China and Korea. In Korea, around 1/3rd of all farmers produce garlic. Some rivalries between China and Korea regarding garlic have been known as the Garlic Wars.In France, garlic is used in cooking from the more Southern regions of France, but not in the Northern regions. It is one of the most essential ingredients in Italian cuisine.2/2<a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Food</a> <a href="https://mastodon.au/tags/WhatIs" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#WhatIs</a> <a href="https://mastodon.au/tags/FoodInfo" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FoodInfo</a>

GangaThere is a secret trick to preventing dosa from sticking to a non non-stick pan - put a little ghee or oil onto the pan and rub it all over the pan with a halved onion. Yes, that is right. I also do it between cooking dosa as it is a convenient way to spread the ghee or oil. It really does work.Also, drizzle a little ghee or oil around the edges of the batter as it is cooking. Just a little.<a href="https://mastodon.au/tags/FoodInfo" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FoodInfo</a> <a href="https://mastodon.au/tags/dosa" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#dosa</a>

GangaCumin SeedsCumin is a small shubbery herb, the fruit of which contains a 2-4% volatile oil with a pungent odour, and which is used as a flavouring and as a condiment. It is said to have many medicinal properties.Cumin is an ancient favourite of Egyptian origin, extensively used throughout the region, but particularly by people living close to the Mediterranean coastline. Now it is also an essential Indian ingredient.Cumin seeds look a little like caraway seeds, but are slightly larger, plumper and lighter in colour. They are used both whole and ground. When whole in Indian food, they are often dry roasted or flash cooked in oil with other spices (tempering). This intensifies their flavour and makes them slightly nutty. In the case of tempering, it also transfers flavour to the tempering oil which is then added to the dish along with the seeds. Cumin seeds are used in a huge range of dishes, and cumin rice is a definite favourite. When roasted and ground, they are sprinkled over many snack foods, relishes and yoghurt dishes.<a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Food</a> <a href="https://mastodon.au/tags/IndianFood" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#IndianFood</a> <a href="https://mastodon.au/tags/WhatIs" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#WhatIs</a> <a href="https://mastodon.au/tags/FoodInfo" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FoodInfo</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Vegetarian</a>

GangaClovesThis is a small, brown, nail-shaped spice, once found only in the islands of the Moluccas, east of Bali. Cloves are used as a flavouring in a variety of Balinese, SE Asian and Indian dishes, and in the west as flavourings in sweet dishes. Remember the clove-scented cigarettes of the '60's and '70's?Cloves are rarely used in Indian desserts but are used them in some savoury dishes (eg rice) and in Garam Masala. Cloves and cardamom pods are used as mouth fresheners and used to be carried in small silver boxes (I have one which I picked up somewhere on my travels, quite cheaply). For the same reasons, cloves are part of the betel leaf package that is often offered as a digestive at the end of a meal.<a href="https://mastodon.au/tags/IndianFood" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#IndianFood</a> <a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Food</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Vegetarian</a> <a href="https://mastodon.au/tags/FoodInfo" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FoodInfo</a> <a href="https://mastodon.au/tags/WhatIs" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#WhatIs</a>

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