Smorgasbord Blog Magazine – Food Column – Carol Taylor – A – Z of Food ‘T’ for Tea and Toast, Turmeric, Tobasco, Tahini, Tamarind and Elephant’s Ears (it is a T)


This week some favourites from childhood that is still enjoyed by millions today.. and some more unusual foods and methods beginning with the letter ‘T’. 

 Tea and Toast

How many times in your life have you been offered tea and toast. Maybe never but it was something which when I was growing up was a telling example of your class and status.

Drinking tea and eating toast revealed more about you than you could ever imagine…For example, the taking of sugar in your tea was seen as a definite habit of the lower classes…even just a tincy winsy tiny bit more than one spoonful and you were definitely in the lower middle class ( at best)…More than two….working class and not only that cemented your status if you added your milk first and stirred noisily…Working-class…

To the English tea also had practically magical properties and that was across all the class lines.  Headache or a skinned knee, out came the teapot. Bruised ego, bereavement or divorce, and out came the teapot.  It was the balm to soothe most ills.

Photo credit: trawets1 on VisualHunt / CC BY-NC-SA

Add toast to the equation and we really came into our own, haha

It must be cool and dry, no soggy toast and it was also a matter of class how you ate that toast. I mean if you slathered it with butter and marmalade and god forbid if it wasn’t Dundee marmalade, and then proceed to take a bite. So vulgar it was the height of bad manners.  The correct way: Take a small piece and add just a smidgen of marmalade before taking a gentile bite. That guys and gals are how Toast and Tea are taken in England, according to your class of course.

Tabasco Sauce – TABASCO®

 Original Red Pepper Sauce is made with three simple ingredients and aged in oak barrels for up to three years on Avery Island, Louisiana, before bottling. The recipe originating from Edmund McIlhenny in 1868 has been used by the McIlhenny family for nearly 150 years, just aged vinegar, salt, and peppers make this versatile hot pepper sauce.

Image by iSAW Company from Pixabay

Are you familiar with the following The Culinary Alphabet T terms?

Tabbouleh

Traditionally served as part of a Meze in the Arab world it has fast grown in popularity in the Western world.  I do love how increased travel and the internet have broadened our Culinary World. Tabouli salad or Tabbouleh is a simple Mediterranean salad of very finely chopped vegetables, lots of fresh parsley and bulgur wheat, all tossed with lime juice and olive oil.

Tahini

 Tahini is a thick paste-like sauce made from sesame seeds, with a little bit of oil mixed in to make it the right consistency, and usually not much else. Tahini is similar to peanut butter in texture: creamy, oily, and smooth, and like peanut butter is rich in calcium. Tahini is a common ingredient in many vegetarian and vegan recipes (particularly in salad dressings and homemade hummus) and it is often used in Middle Eastern cooking.

How to make your very own Tahini paste/butterit is so quick and easy and the cost of a packet of sesame seeds is virtually pennies against the cost of a store-bought jar of tahini and no nasties.

  1. Into the kitchen, just quickly toast the Sesame Seeds,
  2. then into the mini blender,
  3. 3 tbsp Olive oil, and a quick whizz,
  4. scrape down the sides,
  5. another tbsp Olive oil and another scrape,
  6. a  bit more oil and a quick whizz and voila your Tahini Paste is made.

How easy is that?

Tamarind

One of my favorite cooking ingredients I love tamarind either just eaten as a fruit or used in cooking. Available everywhere here it is very popular and healthy.  To learn more about the Tamarind tree and some recipes where Tamarind is used. Click Here

My favorite is the young tamarind pictured here only available for a very short period but a lovely way to eat the tamarind…

Tempura

 I prefer the lightness of tempura batter and it is used often in Asian recipes.  Specially formulated tempura flour is available in worldwide supermarkets. This is generally light (low-gluten) flour, and occasionally contains leaveners such as baking powder.  Tempura is very prevalent in Japanese cookery today most of the major changes to the tempura were In the early 17th century, around the Tokyo Bay area, tempura ingredients and preparation underwent a remarkable change as the Yatai (food cart) culture gained popularity.

Making the best use of fresh seafood while preserving its delicate taste, tempura used only flour, eggs, and water as ingredients and the batter was not flavored. As the batter was mixed minimally in cold water, it avoided the dough-like stickiness caused by the activation of wheat gluten, resulting in the crispy texture which is now characteristic of tempura. It became customary to dip tempura quickly in a sauce mixed with grated daikon just before eating it.

Tapenade

The name for a dish of pureed or finely chopped olives, capers, and olive oil.it is a lovely dip served with beautiful bread or crackers and of course a lovely glass of wine on a lovely summers evening. Quick and simple to make it can also be used as a stuffing for poultry.

Elephants Ears

I had lived here for a while before I realized what these huge leaved plants were in the field near our house and the river that runs alongside had massive ones some of those leaves reached 3 feet long and 2 feet wide and the plants can grow 8 feet tall.

The elephant ears thirst for water is why they are so prolific in soggy areas and they are also popular here not only for landscaping but also near water features they are quite an impressive plant.

The corms or roots are also to be found on every market stall it’s Taro. Silly me!

Tasso

 Tasso ham is a specialty of south Louisiana cuisine. In this case, “ham” is a misnomer since tasso is not made from the hind leg of a pig, but rather the pig’s shoulder. This cut is typically fatty, and because the muscle is constantly used by the animal, it has a great deal of flavor.

Temper

As I make all my own Indian curries and spices I temper spices a lot.  It is also a term used in many custard and soup recipes when you are required to “temper” an egg which means that you need to raise the temperature of an egg gradually, essentially cooking it without scrambling it. A tempered egg will look basically like raw egg, but will be perfectly cooked, and used as a binding agent or thickener.

Truss

 Something I always leave to hubby as he knows his knots…It is however a way to tie a chicken…

Turmeric

 I think most of us have heard of Turmeric by now. It is most commonly used in Asian food and comes from the root of the Turmeric plant. Used in curries it has a warm, bitter taste and has many culinary uses apart from just flavoring or coloring curry powders. I use it when I make mustard which is where mustard gets its yellow color from also butter and cheeses. I also use the Turmeric leaf when I make the Indonesian dish of Beef Rendang. The root is widely used around the world to make medicines.

Last but not least one more entry on The Culinary Alphabet T

Tripe

Before we go any further I will tell you that I never have, never will, have no desire to eat tripe. My grandfather and father loved tripe. Tripe is for sale everywhere you look here and eaten and enjoyed by Thais. Tripe is a type of edible lining from the stomachs of various farm animals. Most tripe is from cattle and sheep.  National tripe day (yes) it is true celebrated on 24th October. I may be writing about it, I most certainly will not be eating it.

I eat many things, Ant eggs, chicken feet, frogs and insects, crispy fried, No squidgy ones, Never tripe.  What are your thoughts on tripe, Do you love it? Or are in my camp of never tried it and never will?

That’s all for The Culinary Alphabet T, I hope it has been both enjoyable and informative and look forward to seeing you next time with the letter ‘U’.

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 vegetables 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 have 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!

Carol is a contributor to the Phuket Island Writers Anthology:  Amazon US

Connect to Carol- Blog: Carol Cooks 2 – Twitter: @CarolCooksTwo – Facebook: Carol Taylor

My thanks to Carol for sharing this series with us as she also works on her cookbook and novel this year…As always we are delighted to receive your feedback and if you could share that would be great.. thanks Sally.

 

Smorgasbord Health Column – Food in the news – #Turmeric :Curcumin – Cancer, Alzheimers, Inflammation #Update


 

I posted on the connection to cancer treatment and turmeric, and its active ingredient curcumin, last year.  Research into the herb and the possible use as a natural treatment for cancer and inflammation is ongoing and here is a reminder of that post, and also a recent update on the research.

I have taken curcumin capsules in the past as a course to test for side effects before recommending to a client. It has been used as a traditional Indian medicinal treatment for centuries and is know for its anti-inflammatory and high anti-oxidant actions on the body. Both these effects help combat a number of common health issues such as heart disease, arthritis, cancer, depression and the long term health of the brain, specifically Alzheimer’s disease.

Whilst I am a firm believer in alternative therapies, you cannot make claims for natural medicines without it going through extensive research. However, as this article reveals even the medicial profession and also researchers are fairly confident the self-administered curcumin treatment by Dieneke Ferguson was the reason behind her remission from cancer.

After five years of living with cancer and the ravages of side-effects from repeated unsuccessful treatment, Dieneke Ferguson thought she was finally losing the battle. She had a serious relapse and there seemed little hope.

Dieneke had been diagnosed with the blood cancer myeloma in 2007 and had undergone three rounds of chemotherapy as well as four stem cell transplants.

‘I have been on all sorts of toxic drugs and the side-effects were terrifying,’ she says. ‘At one point I lost my memory for three days, and in 2008 two of the vertebrae in my spine collapsed so I couldn’t walk. They injected some kind of concrete into my spine to keep it stable.’

Yet, despite all this, ‘nothing worked: there was just too much cancer — all my options were exhausted, and there was nothing else I could do,’ she says.

Then Dieneke started a new treatment — not another high-tech, expensive drug, but a remedy based on something many of us have in our kitchen cupboards. Where all others had failed, this one worked, and five years on, Dieneke’s cancer cell count is negligible.

The treatment? Curcumin, which is a key component of the spice turmeric. Dieneke’s recovery was so extraordinary that it recently made the pages of the eminent British Medical Journal as a one-off case report of how a natural ingredient was somehow keeping cancer at bay.

‘When you review her chart, there’s no alternative explanation [for her recovery] other than we’re seeing a response to curcumin,’ Jamie Cavenagh, professor of blood diseases at London’s Barts Hospital and co-author of the report, said.
 

Read the rest of the article: http://www.dailymail.co.uk/health/article-4726136/How-curry-spice-helped-dying-woman-beat-cancer.html

Here is a recent article on cancer and curcumin.

Turmeric, a yellow curry spice used in Indian cuisine, has a long history of medicinal use in traditional Chinese medicine (TCM) and Ayurvedic medicine. Curcumin is one of the most well-studied bioactive ingredients in turmeric,1 having over 150 potentially therapeutic activities, including anti-inflammatory, antimicrobial and powerful anticancer actions.

Cancer has an incredible global impact and places a vast financial and emotional burden on the families it touches. Nearly 40 percent of American men and women will be diagnosed with cancer in their lifetime and over $125 billion is spent annually on medical treatment and patient care.2

The American Cancer Society estimated there would be over 1.6 million new cases diagnosed in 2017, equating to 4,630 new cases and 1,650 deaths every day.3 The most common types of cancer include breast, colon, lung and prostate.4

Despite advances in cancer treatment protocols, scientists realize prevention plays an essential role in reducing the number of people who die from the disease. After 30 years of testing more than 1,000 different possible anticancer substances, the National Cancer Institute announced that curcumin has joined an elite group that will now be used in clinical trials for chemoprevention.5

Curcumin May Play a Multitargeted Role Against Cancer Cells

In this interview, Dr. William LaValley discusses the interaction curcumin has on cancer and the multiple ways this molecule affects cancer growth. If you have ever been diagnosed with cancer, it may feel as if it grew overnight when, in fact, cancer cells take years to develop.

The progression of a cell from normal growth to cancer happens through several stages. Deregulation of physiological and mechanical processes that initiate and promote the growth of cancer cells makes use of hundreds of genes and signaling routes, making it apparent a multitargeted approach is needed for prevention and treatment.

Research has demonstrated that curcumin has a broad range of actions as it is able to effect multiple cellular targets.6 Studies have found, based on the activities of curcumin in the body, the spice could be an effective method of cancer prevention, or in treatment when used in conjunction with conventional treatment protocols.

The multifaceted action of curcumin has made it useful in the treatments of several different types of diseases, including colon cancer,7 pancreatic cancer8 and amyloidosis.9

Curcumin triggers a variety of actions that affect the growth, replication and death of cancer cells. Cancer cells lose the ability to die naturally, which plays a significant role in the hyperproliferation of cells common to cancer. Curcumin is able to turn on the apoptosis (cell death) signaling pathway, enabling the cells to die within a natural time span.

Read the rest of the article and also listen to the interview with Dr. William LaValley: Dr. Mercola – Curcumin Health Benefits

Curcumin/Turmeric – some facts.

You cannot consume enough cooking strength turmeric to get the benefits of the curcumin.  There are a number of capsule supplements that contain Turmeric extract with a higher concentration of active curcumin. Because curcumin is poorly absorbed by the body you need a supplement that has nano-particle sized turmeric which makes it much easier for it to get into the bloodstream.

Some supplements aid absorption by adding black pepper (piperine) but it is believed that bioavailable supplements that rely on smaller particle size are just as effective if not more so.

I personally use a spray supplement for turmeric which is available in health food shops and online from Better You supplements.

However taking the supplement after a higher fat meal also can aid the absorption.

Thanks for dropping by and hope you found the post useful.. Sally

Smorgasbord Health 2017 – Food in the news – #Turmeric :Curcumin – Cancer, Alzheimers, Inflammation


Smorgasbord Health 2017

Today’s article caught my eye because I was looking into research into herbs and spices. I have taken curcumin capsules in the past as a course to test for side effects before recommending to a client. It has been used as a traditional Indian medicinal treatment for centuries and is know for its anti-inflammatory and high anti-oxidant actions on the body. Both these effects help combat a number of common health issues such as heart disease, arthritis, cancer, depression and the long term health of the brain, specifically Alzheimer’s disease.

Whilst I am a firm believer in alternative therapies, you cannot make claims for natural medicines without it going through extensive research. However, as this article reveals even the medicial profession and also researchers are fairly confident the self-administered curcumin treatment by Dieneke Ferguson was the reason behind her remission from cancer.

After five years of living with cancer and the ravages of side-effects from repeated unsuccessful treatment, Dieneke Ferguson thought she was finally losing the battle. She had a serious relapse and there seemed little hope.

Dieneke had been diagnosed with the blood cancer myeloma in 2007 and had undergone three rounds of chemotherapy as well as four stem cell transplants.

‘I have been on all sorts of toxic drugs and the side-effects were terrifying,’ she says. ‘At one point I lost my memory for three days, and in 2008 two of the vertebrae in my spine collapsed so I couldn’t walk. They injected some kind of concrete into my spine to keep it stable.’

Yet, despite all this, ‘nothing worked: there was just too much cancer — all my options were exhausted, and there was nothing else I could do,’ she says.

Then Dieneke started a new treatment — not another high-tech, expensive drug, but a remedy based on something many of us have in our kitchen cupboards. Where all others had failed, this one worked, and five years on, Dieneke’s cancer cell count is negligible.

The treatment? Curcumin, which is a key component of the spice turmeric. Dieneke’s recovery was so extraordinary that it recently made the pages of the eminent British Medical Journal as a one-off case report of how a natural ingredient was somehow keeping cancer at bay.

‘When you review her chart, there’s no alternative explanation [for her recovery] other than we’re seeing a response to curcumin,’ Jamie Cavenagh, professor of blood diseases at London’s Barts Hospital and co-author of the report, said.
 

Read the rest of the article: http://www.dailymail.co.uk/health/article-4726136/How-curry-spice-helped-dying-woman-beat-cancer.html

Curcumin/Turmeric – some facts.

You cannot consume enough cooking strength turmeric to get the benefits of the curcumin.  There are a number of capsule supplements that contain Turmeric extract with a higher concentration of active curcumin. Because curcumin is poorly absorbed by the body you need a supplement that has nano-particle sized turmeric which makes it much easier for it to get into the bloodstream.

Some supplements aid absorption by adding black pepper (piperine) but it is believed that bioavailable supplements that rely on smaller particle size are just as effective if not more so.

However taking the supplement after a higher fat meal also can aid the absorption.

I don’t usually recommend specific supplements but I do recommend that you get the advice in a reputable health food shop and ask for the most effectively absorbed.

Thanks for dropping by and hope you found the post useful.. Sally