Dictionary Of "multiple Name" Ingredients Where Can I Get

Dictionary of "multiple name" ingredients

ronnymarcus 17 years ago

Sometimes we can't find an ingredient because it goes by a different name than the name given in the recipe. Under this topic we can each add any ingredient and its "other name". Here is my contribution!
1) Aubergine > Eggplant > brinjal
2) Groats > ground Wheatmeal > Bourghul
3) Za'atar > Ground Hyssop
4) Corn > Mielie (S.Africa)
5) Yam (U.S.) > Sweet potato
6) Jalapenos > Hot peppers

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pat2me 17 years ago said:

Very intersting, I had heard some of those terms and had no idea......however, yams and sweet potatoes are not the same thing, it's a very common misconception...this will explain why.

Yams
Yams are closely related to lilies and grasses. Native to Africa and Asia, yams vary in size from that of a small potato to a record 130 pounds (as of 1999). There are over 600 varieties of yams and 95% of these crops are grown in Africa. Compared to sweet potatoes, yams are starchier and drier.

Sweet Potatoes
The many varieties of sweet potatoes (Ipomoea batatas) are members of the morning glory family, Convolvulacea. The skin color can range from white to yellow, red, purple or brown. The flesh also ranges in color from white to yellow, orange, or orange-red. Sweet potato varieties are classified as either ‘firm’ or ‘soft’. When cooked, those in the ‘firm’ category remain firm, while ‘soft’ varieties become soft and moist. It is the ‘soft’ varieties that are often labeled as yams in the United States.

Why the confusion?
In the United States, firm varieties of sweet potatoes were produced before soft varieties. When soft varieties were first grown commercially, there was a need to differentiate between the two. African slaves had already been calling the ‘soft’ sweet potatoes ‘yams’ because they resembled the yams in Africa. Thus, ‘soft’ sweet potatoes were referred to as ‘yams’ to distinguish them from the ‘firm’ varieties.

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divaliscious 17 years ago said:

excellent pat2me!
and ronny - za'atar - is also known as zahatar, Za'atar (Arabic زعتر , Hebrew זעתר, Armenian զահթար) is a popular mixture of spices that originated in the Middle East. The Arabic term za'atar does not specifically mean a spice mixture, but may refer to any of various local herbs of the mint family, including marjoram, oregano and thyme. Like most English words from Semitic languages, there exist alternate spellings: zaatar, zatar, zattar or zahatar

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shine 17 years ago said:

I don't recall where I found this, but in Indian cooking, hot peppers are jalapeños. My understanding, they were actually introduced by the English during the occupation! Very interesting to see how different cultures affect one another. I love this thread!

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shine 17 years ago said:

awesome post Pat and Ron! I love this stuff :-)

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pat2me 17 years ago said:

I'm expecting to learn a lot!

Diva, with all the variations, it's amazing we're able to make some of the connections at all!

Question....if jalepeños were introduced by the English...where did the Spanish name come from? Must be more to it than that.

Yeah, good thread, Ron!

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peetabear 17 years ago said:

another one is Corn Starch in the USA and in many European countries it's called Corn Flour...

there is a corn flour... it's like corn meal but ground into flour consistency
corn starch... is made from the starch of the corn and is very silky...

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wynnebaer 17 years ago said:

Knew I was gonna learn alot here...

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justjakesmom 17 years ago said:

Like polenta - where I come from, it's just grits, baby.

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justjakesmom 17 years ago said:

Coriander and cilantro - I know there the same plant, but why do they taste different? Anyone, Anyone?

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wynnebaer 17 years ago said:

Coriander is the seed of the cilantro plant...:)
OMG...I knew something

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mystic_river1 16 years ago said:

Grits and polenta are not exactly the same thing, although both come from corn. Polenta is usually yellow (there is white corn in Friuli which is sometimes used) and is really nothing more than boiled corn meal. Grits are made by drying white corn and treating it with certain chemicals before grinding.
I love them both.

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shine 16 years ago said:

grits/polenta... I have yet to find a recipe that I care for... perhaps you guys can help me I'm just a Pacific Northwestern guy!

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shine 16 years ago said:

before I go... Pat, I have put out some feelers for where I found out that information about the jalapeños... waiting to hear back. I believe I heard it to hold on splendid table about four or five years ago. So far, all I can find out is that they probably came from Mexico lol

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pat2me 16 years ago said:

Hey, thanks for taking the time......this stuff is very interesting!

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pat2me 16 years ago said:

Re: Polenta
My Mom was from Kansas.......I don't know that it was called polenta, but that's what it was........Mom made it, formed it into a roll, refrigerated it and then fried it to golden brown in a pan and put maple syrup on it. I still don't want any.......I'm good!

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divaliscious 16 years ago said:

Pat2me, my mom used to cal lyour dish, fried corn meal mush -which I believe I posted a recipe for it - you can (or not - lol) also make a savory version which is perfect for appetizers with rosemary and such - which is awesome - in fact both ina garten and paula dean have both shared their versions....

go figure..
and wynne - you know more than you know! :-P

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notyourmomma 16 years ago said:

Loved the Alton Brown show on grits/polenta. The whole opening scene with the Southern family and the ending scene with the Soprano take on the difference, or lack thereof, was funny TV.

I would never ever put a sweet with my grits, savory, heck yes. Butter, cheese and pepper are the only way to go. LOL

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pat2me 16 years ago said:

Diva....thank you...that IS what she called it....CRS, what can I tell ya!

I'll check out your recipe......sounds like the rosemary just might make it worth while!

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pointsevenout 16 years ago said:

Cilantro is/are the leaves of the Corriander plant. When the plant becomes large enough to put out seeds, the flavor of the cilantro will change. The Corriander plant is perineal and can be quite invasive when grown in your herb garden.

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pointsevenout 16 years ago said:

Yams are a swelled root and can be compared to stolens. Sweet Potatoes are tubers and can be compared to flower bulbs.
If you get the two mixed up, one will float and the other will sink. I forget which one.

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pointsevenout 16 years ago said:

I thought grits were the corn kernel seed (heart) that is coarse ground after being removed from the corn kernel so the corn can be further processed into corn starch and corn flour.

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pat2me 16 years ago said:

Hi, points

I found all the sweet potato-yam confusion on line and posted it at the top of this thread...maybe that will help.....don't think it says anything about using either one for a pool toy though.

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recipesrule 16 years ago said:

What can you use in place of Cannelinni ( sp?) beans. Are white kidney beans the same thing? Us Canadjuns sometimes have different names for things. Took me awhile to figure out scallions weren't some kind of fish, but green onions, heh heh . They ARE green onions right?

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shine 16 years ago said:

Cannellini beans are Italian white kidney beans. Substitutions: great Northern beans or navy beans (white beans)

I certainly hope that scallions are green onions -- I've been saying that for years ;-) They are also known as spring onions.

Have a great day!

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pat2me 16 years ago said:

Oh, yeah....same thing!

I prefer the Great Northern or Navy beans.....I find the cannellini a little mushy usually........no, I do not cook them myself........only New England baked beans do I do myself!

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mbalmr 16 years ago said:

I do believe that scallions are green onions. Ever notice when you go to pick up a bunch at the store that that is PRECISELY the time they turn on the misters?? Bastards. Scares me half to death!

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shine 16 years ago said:

The grocery store around here has an early warning system for the misters... rolling thunder through the produce aisles. First time I heard it, I looked up to see where the lightning was going to come from and strike me dead for cutting in front of the guy with the limp. Now I know better... it was a sign from above. Don't cut off guys with limps. Because of the temporary medical condition, I have to use one of those electric carts, and I get cut off all the time -- especially by little kids pushing their carts! Man, you gotta watch the little buggers!

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mbalmr 16 years ago said:

OMG, children in the grocery store are the very bane of my existence!! I was there awhile back when a "field trip" was taking place, and I was trying to navigate the meat department when a group of 1st graders approached. Several of them were encouraged to handle the packages of meat after God knows how many times they picked their noses. Needless to say, I went vegetarian that week. **shudder**

The woman leading the group was giving her "what important nutrient do we get from meat" speech, and I felt a little like chiming in with BOVINE GROWTH HORMONE, but I restrained myself and toddled off to the dairy section instead.

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divaliscious 16 years ago said:

That's funny mbalmer! Last time I saw a boy scout going through to the meat section, the butcher was actually cutting and making me 'dog bones - which I of course told to the boys who found this very interesting and stood on their tippy toes just to see my cute butcher cutting up bones for my dog. I didn't mind them at all, I do mind screaming kids who are uncontrollable and possibly running around the store unattended.

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pat2me 16 years ago said:

Oh, Gross!!!! Thanks for the visual, Balmy (love that)............all those little kids with their germy little hands, picking up packages that people are going to take home!!!

Diva....do you really have a dog or are the bones an excuse to talk to the cute butcher????

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divaliscious 16 years ago said:

Pat2me... my answer to your questions, yes to BOTH, yes Theo is pictured on my page as Theo the Zen Dog, and 2) any excuse to see the cute butcher is fine with me.... now if my dog only ate more bones in a week, I could see this guy almost every day.... :-P

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ronnymarcus 16 years ago said:

Well! to reply to everyone, When you get a headache , just do what it says on the Aspirin bottle: Keep away from children

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vikirose13 16 years ago said:

I really like this subject! You all are absolutely the most amusing and informative yet!
Too bad there are no butchers here, but then I don't have a dog...

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pat2me 16 years ago said:

Welcome, vikirose

Glad you found us.....just so you're aware......most of the people in this group are certifiable...'specially "Balmy"!

Happy to have you with us!

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pointsevenout 16 years ago said:

I butcher the English language on a fairly regular basis. Please "Balmy", no butcher stories, I know you've got them. Save it for the office. :QP

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pat2me 16 years ago said:

Diva, however, can share HER cute butcher stories anytime!

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recipesrule 16 years ago said:

You guys seriously crack me up! Haven't BEAN (groan) on here since my last question. Now I have another. Hubby doesn't like creamy pasta sauces (what's WRONG with him?) so I was wondering if you could sub 1 1/2 c of white wine for the equivalent of heavy cream in a dish?

As for the boogers on the meat packages, how about those bulk food bins? Or servers bringing you straws that are not wrapped. I could go on...

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recipesrule 16 years ago said:

BTW, I wanted and answer to the wine question , not what's wrong with Hubby. He's great!

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recipesrule 16 years ago said:

Also, is semolina the same as cornmeal, or is it finer? Then how about southern grits. Where do they fit in?

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shine 16 years ago said:

Nice to see you again RR!

The first post you had was asking about substituting white wine for cream in a creamy pasta sauce... I think would be easier to answer the question about hubby... LOL. This gets into an in-depth discussion about types of pasta and the sauce is that they go with -- huge topic in Italy! One must use the appropriate pasta with the sauce! To omit cream from "creamy sauces" you may have to thicken them with a rue or starch of some type (cornstarch or arrowroot.) Also, be careful when using the white wine -- it may overpower the dish. Additionally, most creamy sauces are made with milk products, so to find a substitute for that will be a challenge. Let me think about it -- maybe I can come up with some kind of bizarre concoction LOL.

Semolina is from wheat. Durum semolina is what pasta and couscous are made from; it comes from hard wheat (high in protein) that has not been ground.

Farina semolina a.k.a. cream of wheat, comes from soft wheat. I believe that is what you are comparing to cornmeal and Southern grits. Depending on the coarseness of the cornmeal grind, it may be the same consistency as the Farina. Southern grits are made from cornmeal con and are typically thicker than Farina (cream of wheat)

I'm not the expert on Southern grits -- I have lived most of my life in the northwest, and have only spent about a year in the South. So don't take it from me ;-)

I hope I didn't confuse you more!

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mbalmr 16 years ago said:

What are "boiling onions?"

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greekgirrrl 16 years ago said:

Boiling Onions are normal onions that are harvested when they are still young and small. They will have pretty much the characteristics of what their fully grown selves would have; but most are pretty sharp in taste, which mellows as they are slowly cooked.

They are allowed to grow a bit larger than pearl onions.

Boiling Onions are meant to be added and cooked whole. They are intended for slow cooking in stews, soups, casseroles. Recipes such as Boeuf Bourguignon and Coq au Vin will call for them. They can also be used whole on kebabs.

However if you are cooking them, cook until soft.

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greekgirrrl 16 years ago said:

Sory emblmr I didn't say good morning!!

Good morning!

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mbalmr 16 years ago said:

LOL, no worries, greekgirrrl...........thanks for the explanation. I think a recipe I have for New England Boiled Dinner calls for them, and I was thinking of making that soon.

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shine 16 years ago said:

Good morning balmy and Gigi!

What a terrific explanation Gigi! Nice to see you here.

Balmy -- as you may have surmised, boiling onions are really all about presentation. I know you know about presentation from your experience in the more jury business -- just wouldn't do to have some stiff in a coffin with his fly undone, or finger up her nose.

Having said that, if you don't have boiling onions available to you, don't sweat it -- just cut a small onion or two into quarters or half and use that in the recipe. I love New England boiled dinner... loss of horseradish on the side :-)

Take Care,
Ray

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mbalmr 16 years ago said:

Next question, and I preface this by admitting that I can't be bothered to read the instructions on the box:

I have a hell of a time with cornstarch. Sometimes my sauce thickens, sometimes it doesn't. Is this a "ratio" problem I have, or am I dumping the mixture into the sauce too soon or too late?? I made stir fry the other night, and it was like soup. The last time I made it, the sauce was perfect. Do I need to see a doctor?

Also, other than spring rolls, what can be done with rice sticks, or cellophane noodles?

How about seaweed wrappers? I want to make some sushi rolls without the sushi bit. I don't DO raw fish or cucumber. What might a suitable substitute be for the little thingy in the middle? (And yes, I have the rolling mat and the right rice for the rolls.)

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greekgirrrl 16 years ago said:

Hi emblmr! How about some cooked grilled salmon with some raw julienned scallions in the middle? Or cooked teriyaki chicken thinly sliced with some raw or slightly blanched carrot strips?

Thanks for the warm welcome, shine!!

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greekgirrrl 16 years ago said:

emblmr, I was referring to the nori or seaweed wrapopers in the post above.

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pointsevenout 16 years ago said:

There is a group dedicated to cornstarch vs. cornflour if you are having trouble telling the two apart. The American to English(European) translation gets a little dusty in these recipes.

Whether using cornstarch or AP flour to thicken a sauce, use equal amounts of powder to liquid to make a paste to prevent lumping. Cornstarch thickens better than AP flour. I don't know the exact ration. Believe I've heard 4 times better. Also if you keep the liquid at high heat too long after you introduce the thickener, the thickener will go thin again. That is why most recipes say to heat for only an additional minute after the thickener is added.

If any of this info is incorrect I'm sure I will be severely corrected. But that's what I know about thickeners.

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