The first cookie dates all the way back to the 7th century in Persia A.D which is now Iran. Historians have stated that sugar was cultivated there in Persian A.D for the first time and then spread to the Eastern Mediterranean. At the end of the 14th century you could walk along the streets of Paris and buy little wafers, and Renaissance cook books began to fill with cookie recipes. Cookies grew increasingly popular over time, and the idea of the cookie spread around the world.
วันพฤหัสบดีที่ 10 มีนาคม พ.ศ. 2554
The History of Cookies
The cookie is described as a sweet, small, and usually thin cake. A cookie can be considered any variation of flour based cakes that have a sweet taste, and are soft and crisp. Every country is different and each country has a name for the cookie. In Spain they are called galletas, while in Germany they are called kels or keks. In Australia and England they are called biscuits. Italy calls their cookies names such as biscotti or ameretti. The actual name cookie was derived from a Dutch word such as koekje. Koekje means ‘little or small cake’. The word biscuit comes from the Latin word known as bis coctum. Bis coctum when translated means ‘twice baked’. Culinary historians have stated that the first time cookies were noticed was when they were used a little test cakes. People would put a tiny bit of cake batter in the oven and it was baked to test oven temperature.
The History of the Donut
The doughnut has existed since the begining of time. So long that archaeologists continue to unearth fossilized bits of what look like doughnuts in the middens of prehistoric Native American settlements.
The doughnut, as we know and love, supposedly came to Manhatten (then still New Amsterdam) under the Dutch name of olykoeks--"oily cakes." In early colonial times, US. Dutch immigrants discovered fried cake. So, the story goes, a cow kicked a pot full of boiling oil over onto some pastry mix, thus inventing the golden brown delight. Apparently, they didn't share this great discovery with their homeland and the fried cakes became a staple in the harsh conditions that existed in the colony.Around 1847, Elizibeth Gregory, a New England ship captain's mother, made a deep-fried dough that used her son's spice cargo of nutmeg, cinnimon, and lemon rind. She made the deep fried cakes for son Hansen and his crew so they could store the pastry on long voyages...and to help ward off scurvy and colds. Mrs. Gregory put hazel nuts or walnuts in the center, where the dough might not cook through, and called them doughnuts.Hansen always took credit for the hole in the doughnut. Some doughnut historians think that Hansen was a bit of a cheapskate and was just trying to save on food costs. Others say that he gave the doughnut its first hole when, in the middle of a terrible storm and in order to get both hands on the ships wheel, he crammed one of his mothers fried sensations onto one of the wooded spokes of the wheel. Yet another tale claims that he decided, after a visit from an angel, that the doughy center of the fried cakes had to go.Her son Hanson presented "his" creation to the people who apparently sang and danced for days in praise of the best fried cake they had ever tasted. Is the doughnut heavenly food? 17th century America thought so, but unfortunately Hanson was eventually burnt at the stake for being a witch in the mid-19th century. Today, the town of Clam Cove, Maine has a plaque in honor of Captain Hanson Gregory, the man who invented the hole in the donut.
In the Middle of World War I, millions of homesick American "doughboys" were served up countless doughnuts by women volunteers, trying to give the soldiers a taste of home.
The first doughnut machine was invented in 1920, in New York City, by a man named Adolph Levitt, a refugee from czarist Russia. Levitt's doughnut machine was a huge hit causing doughnuts to spread like wildfire.
By 1934, at the World's Fair in Chicago, doughnuts were billed as "the hit food of the Century of Progress". Seeing them made by machines "automatically" somehow made them seem all the more futuristic.
Doughnuts became beloved. Legend says that dunking donuts first became a trend when actress Mae Murray accidentally dropped a donut in her coffee one day at Lindy's Deli on Broadway. In the 1934 film It Happened One Night newspaperman Clark Gable teaches young runaway heiress Claudette Corbet how to "dunk". In 1937 a popular song proclaimed that you can live on coffee and doughnuts if "you're in love".
During World War II, Red Cross women, known as Doughnut Dollies passed out hot doughnuts to the hard fighting soldiers.
Today, in the United States alone, over 10 billion doughnuts are made every year.
The doughnut, as we know and love, supposedly came to Manhatten (then still New Amsterdam) under the Dutch name of olykoeks--"oily cakes." In early colonial times, US. Dutch immigrants discovered fried cake. So, the story goes, a cow kicked a pot full of boiling oil over onto some pastry mix, thus inventing the golden brown delight. Apparently, they didn't share this great discovery with their homeland and the fried cakes became a staple in the harsh conditions that existed in the colony.Around 1847, Elizibeth Gregory, a New England ship captain's mother, made a deep-fried dough that used her son's spice cargo of nutmeg, cinnimon, and lemon rind. She made the deep fried cakes for son Hansen and his crew so they could store the pastry on long voyages...and to help ward off scurvy and colds. Mrs. Gregory put hazel nuts or walnuts in the center, where the dough might not cook through, and called them doughnuts.Hansen always took credit for the hole in the doughnut. Some doughnut historians think that Hansen was a bit of a cheapskate and was just trying to save on food costs. Others say that he gave the doughnut its first hole when, in the middle of a terrible storm and in order to get both hands on the ships wheel, he crammed one of his mothers fried sensations onto one of the wooded spokes of the wheel. Yet another tale claims that he decided, after a visit from an angel, that the doughy center of the fried cakes had to go.Her son Hanson presented "his" creation to the people who apparently sang and danced for days in praise of the best fried cake they had ever tasted. Is the doughnut heavenly food? 17th century America thought so, but unfortunately Hanson was eventually burnt at the stake for being a witch in the mid-19th century. Today, the town of Clam Cove, Maine has a plaque in honor of Captain Hanson Gregory, the man who invented the hole in the donut.
In the Middle of World War I, millions of homesick American "doughboys" were served up countless doughnuts by women volunteers, trying to give the soldiers a taste of home.
The first doughnut machine was invented in 1920, in New York City, by a man named Adolph Levitt, a refugee from czarist Russia. Levitt's doughnut machine was a huge hit causing doughnuts to spread like wildfire.
By 1934, at the World's Fair in Chicago, doughnuts were billed as "the hit food of the Century of Progress". Seeing them made by machines "automatically" somehow made them seem all the more futuristic.
Doughnuts became beloved. Legend says that dunking donuts first became a trend when actress Mae Murray accidentally dropped a donut in her coffee one day at Lindy's Deli on Broadway. In the 1934 film It Happened One Night newspaperman Clark Gable teaches young runaway heiress Claudette Corbet how to "dunk". In 1937 a popular song proclaimed that you can live on coffee and doughnuts if "you're in love".
During World War II, Red Cross women, known as Doughnut Dollies passed out hot doughnuts to the hard fighting soldiers.
Today, in the United States alone, over 10 billion doughnuts are made every year.
วันเสาร์ที่ 5 มีนาคม พ.ศ. 2554
Gaeng Som Pla (แกงส้มปลา - Sour Soup)
Recipe from: Colonel Ian F. Khuntilanont-Philpott
This is a popular fish soup that is quite common in Thailand, where it is usually prepared using a local fish known as pla chon. However for the purpose of this recipe, I suggest using tinned herrings packed in brine. It can also be prepared just as successfully using chicken and chicken stock (when it is known as gaeng som kai).
If you can't find krachai (lesser ginger) then use ordinary ginger.
1 ½ pounds. fish fillets.4 cup fish stock3 tablespoon chopped garlic3 tablespoon chopped shallots3 tablespoon krachai (lesser ginger), thinly sliced3 tablespoon mixed red and green prik chi fa (jalapeños), thinly sliced1 teaspoon kapi (shrimp paste)¼ cup fish sauce¼ cup tamarind juice1-2 tablespoon palm sugar (to taste)2 cup very coarsely chopped green vegetables
Heat the stock to simmering point, and add all the ingredients except the fish and return it to the boil. Add the fish and simmer until the fish is cooked through. This dish can be eaten as a soup course, but as I have remarked before in Thailand soups are normally eaten with the other dishes of the dinner, rather than before them. Therefore you should use a slotted spoon to remove the fish and serve it in individual bowls to the diners, the soup liquor is then placed in a large serving bowl, from where they can help themselves (you can use a fire pot of fondue cooker to keep it hot if you wish). -->
This is a popular fish soup that is quite common in Thailand, where it is usually prepared using a local fish known as pla chon. However for the purpose of this recipe, I suggest using tinned herrings packed in brine. It can also be prepared just as successfully using chicken and chicken stock (when it is known as gaeng som kai).
If you can't find krachai (lesser ginger) then use ordinary ginger.
1 ½ pounds. fish fillets.4 cup fish stock3 tablespoon chopped garlic3 tablespoon chopped shallots3 tablespoon krachai (lesser ginger), thinly sliced3 tablespoon mixed red and green prik chi fa (jalapeños), thinly sliced1 teaspoon kapi (shrimp paste)¼ cup fish sauce¼ cup tamarind juice1-2 tablespoon palm sugar (to taste)2 cup very coarsely chopped green vegetables
Heat the stock to simmering point, and add all the ingredients except the fish and return it to the boil. Add the fish and simmer until the fish is cooked through. This dish can be eaten as a soup course, but as I have remarked before in Thailand soups are normally eaten with the other dishes of the dinner, rather than before them. Therefore you should use a slotted spoon to remove the fish and serve it in individual bowls to the diners, the soup liquor is then placed in a large serving bowl, from where they can help themselves (you can use a fire pot of fondue cooker to keep it hot if you wish). -->
Kang Liang Goong Sod (แกงเลียงกุ้งสด - Thai Spicy Mixed Vegetable Soup with Prawns)
Ingredients350 grams prawns, cleaned, shelled, and deveined
1 cup babycorn, sliced
1 cup any fresh vegetables, cut into well pieces
1/2 cup sweet basil leaves
4 cups vegetable stock or water
Ingredients : Spice Mixture 12 pepper corns
12 shallots
1 tablespoon shrimp paste
1/2 cup dried shrimp
2 tablespoon fish sauce
Preparations1. Grind all spice mixture ingredients in a mortar and pound until mixed thoroughly (or using food processor).
2. Heat vegetable stock or water in a pot, then add spice mixture and keep stirring it.
3. When the soup boils again, add fish sauce. Wait for another 20 seconds, then add prawns, vegetables.
4. When vegetables are cooked thoroughly, taste and add fish sauce or salt as desired, then remove from heat.
5. Transfer to a serving bowl and serve immediately with hot steamed rice. -->
1 cup babycorn, sliced
1 cup any fresh vegetables, cut into well pieces
1/2 cup sweet basil leaves
4 cups vegetable stock or water
Ingredients : Spice Mixture 12 pepper corns
12 shallots
1 tablespoon shrimp paste
1/2 cup dried shrimp
2 tablespoon fish sauce
Preparations1. Grind all spice mixture ingredients in a mortar and pound until mixed thoroughly (or using food processor).
2. Heat vegetable stock or water in a pot, then add spice mixture and keep stirring it.
3. When the soup boils again, add fish sauce. Wait for another 20 seconds, then add prawns, vegetables.
4. When vegetables are cooked thoroughly, taste and add fish sauce or salt as desired, then remove from heat.
5. Transfer to a serving bowl and serve immediately with hot steamed rice. -->
Kang jeud look-rok (แกงจืดลูกรอก)
Thai Recipe Ingredients
* 200 grams pig chitterling (small intestines of a pig)
* 5 - 8 medium-sized shrimps, cleaned, shelled and deviened
* 250 grams minced pork
* 5 - 7 eggs
* 5 cups soup (or water)
* 1 tablespoon minced garlic
* 1 tablespoon finely chopped coriander root
* 1/2 teaspoon ground pepper
* 2 tablespoons fish sauce
* 1 teaspoon fried garlic
* chopped scallions, coriander leaves, chopped chinese celery (for garnishing)
Thai Food Preparations
1. Prepare Look-Rok by cleaning pig chitterling both inside and outside. Then soak with vinegar for 5 minutes in order to remove unwanted smell. Then pour in the water in order to check whether there is any crack. If there is any crack (water leaks out), then cut it out. Finally bind chitterling tightly one side.
2. Pour beaten egg in the prepared chitterling then bind it. Check again whether there is any leak or not.
3. Heat water in a pot over low heat. Add the prepared chitterling. Boil until the beaten egg is done. Remove and wait until cool down. Cut into 1.5 cm thick, and cross cut the upper and bottm side.
4. In a big bowl, mix together minced garlic, chopped coriander root, ground pepper and minced pork. Let marinate for at least 15 minutes. Then knead into small pieces of round shape (pork balls).
5. Heat soup (or water) in a pot over medium heat. Add pork balls, and shrimps then season with fish sauce.
6. Add prepared Look-Rok. Stir until all ingredients mixed well. Remove from heat.
7. Transfer to a serving bowl. Sprinkle with chopped scallion, coriander leaves, chopped chinese celery and fried garlic. Serve immediately with hot steamed rice.
* 200 grams pig chitterling (small intestines of a pig)
* 5 - 8 medium-sized shrimps, cleaned, shelled and deviened
* 250 grams minced pork
* 5 - 7 eggs
* 5 cups soup (or water)
* 1 tablespoon minced garlic
* 1 tablespoon finely chopped coriander root
* 1/2 teaspoon ground pepper
* 2 tablespoons fish sauce
* 1 teaspoon fried garlic
* chopped scallions, coriander leaves, chopped chinese celery (for garnishing)
Thai Food Preparations
1. Prepare Look-Rok by cleaning pig chitterling both inside and outside. Then soak with vinegar for 5 minutes in order to remove unwanted smell. Then pour in the water in order to check whether there is any crack. If there is any crack (water leaks out), then cut it out. Finally bind chitterling tightly one side.
2. Pour beaten egg in the prepared chitterling then bind it. Check again whether there is any leak or not.
3. Heat water in a pot over low heat. Add the prepared chitterling. Boil until the beaten egg is done. Remove and wait until cool down. Cut into 1.5 cm thick, and cross cut the upper and bottm side.
4. In a big bowl, mix together minced garlic, chopped coriander root, ground pepper and minced pork. Let marinate for at least 15 minutes. Then knead into small pieces of round shape (pork balls).
5. Heat soup (or water) in a pot over medium heat. Add pork balls, and shrimps then season with fish sauce.
6. Add prepared Look-Rok. Stir until all ingredients mixed well. Remove from heat.
7. Transfer to a serving bowl. Sprinkle with chopped scallion, coriander leaves, chopped chinese celery and fried garlic. Serve immediately with hot steamed rice.
Grapaow Pla (กระเพาะปลา - Dried Fish Maw Soup)
Grapaow Pla (Dried Fish Maw Soup) กระเพาะปลา
Recipe adapted from: Thailand: The Beautiful Cookbook by Panurat Poladitmontr and Judy LewServings: 4
Grapaow pla, กระเพาะปลา, is the air bladder of a fish. It is fried to preserve it, and it is soaked in water to reconstitute it.
I ordered this soup from one of the food vendors at Wat Thai Los Angeles where I study Thai language every Saturday and Sunday. The food vendor's sign (see below) indicated it was "Chicken Soup". I guess she didn't want to scare the farangs (Westerners) away with a big sign for "Fish Maw Soup"!
The soup I ordered was wonderful. It was piping hot with chunks of tender chicken meat, slightly sour strips of bamboo shoots, gelatinous pieces of the fish maw, slices of mushrooms, and a whole hard-boiled eggs. It was topped with freshly chopped cilantro and two teaspoons of a vinegary chili sauce.
The soup is similar to a Chinese Hot and Sour soup. The liquid is thick, and it is almost "stew-like". It is so good!
Click on picture to enlarge (© Photograph by Clay Irving) Another variation with small quail eggs and cubes of chicken or duck blood (© Photograph by Clay Irving)
One of the food vendors at Wat Thai Los Angeles calls this soup, "Chicken Soup". (© Photograph by Clay Irving)
4 cups water1 whole chicken breast, about 1 pound8 ounces dried fish belly/fish maw (grapraow pla), soaked in hot water until soft1/3 cup light soy sauce1 tablespoon sweet soy sauce½ cup bamboo shoot strips¼ teaspoon white pepper4 small hard-boiled eggs, shelled and, if desired, sliced¼ cup cilantro, chopped
Heat the water to boiling in a large saucepan and simmer the chicken breast for about 10 to 15 minutes or until done. Reserve the chicken stock. Place the cooked chicken breast in cold water to cool. Remove the meat from the bone and discard the skin. Shread the meat and set aside.
Drain the dried fish maw, squeeze out any excess water and cut into 1 inch pieces. Heat the chicken stock to boiling, add the dried fish maw and all the remaining ingredients except the eggs and the cilantro. Stir in the shredded chicken and cook until hot. Pour into a serving bowl and garnish with egg and cilantro. -->
Recipe adapted from: Thailand: The Beautiful Cookbook by Panurat Poladitmontr and Judy LewServings: 4
Grapaow pla, กระเพาะปลา, is the air bladder of a fish. It is fried to preserve it, and it is soaked in water to reconstitute it.
I ordered this soup from one of the food vendors at Wat Thai Los Angeles where I study Thai language every Saturday and Sunday. The food vendor's sign (see below) indicated it was "Chicken Soup". I guess she didn't want to scare the farangs (Westerners) away with a big sign for "Fish Maw Soup"!
The soup I ordered was wonderful. It was piping hot with chunks of tender chicken meat, slightly sour strips of bamboo shoots, gelatinous pieces of the fish maw, slices of mushrooms, and a whole hard-boiled eggs. It was topped with freshly chopped cilantro and two teaspoons of a vinegary chili sauce.
The soup is similar to a Chinese Hot and Sour soup. The liquid is thick, and it is almost "stew-like". It is so good!
Click on picture to enlarge (© Photograph by Clay Irving) Another variation with small quail eggs and cubes of chicken or duck blood (© Photograph by Clay Irving)
One of the food vendors at Wat Thai Los Angeles calls this soup, "Chicken Soup". (© Photograph by Clay Irving)
4 cups water1 whole chicken breast, about 1 pound8 ounces dried fish belly/fish maw (grapraow pla), soaked in hot water until soft1/3 cup light soy sauce1 tablespoon sweet soy sauce½ cup bamboo shoot strips¼ teaspoon white pepper4 small hard-boiled eggs, shelled and, if desired, sliced¼ cup cilantro, chopped
Heat the water to boiling in a large saucepan and simmer the chicken breast for about 10 to 15 minutes or until done. Reserve the chicken stock. Place the cooked chicken breast in cold water to cool. Remove the meat from the bone and discard the skin. Shread the meat and set aside.
Drain the dried fish maw, squeeze out any excess water and cut into 1 inch pieces. Heat the chicken stock to boiling, add the dried fish maw and all the remaining ingredients except the eggs and the cilantro. Stir in the shredded chicken and cook until hot. Pour into a serving bowl and garnish with egg and cilantro. -->
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