Skip to main content

Say What?

During my evening drive to school to pick up our little princess, I often find myself tuning in to Perfect 10. Usually I will join in the middle of a segment they call "Muttons On The Move". This show can be quite hilarious at times.

Yesterday they had is mini-segment called commonly mispronounced food names and that got my attention. The foods that they have mentioned are neither exotic nor obscure. In fact, if you eat out often enough, they might even look familiar. So here are some of the food names they talked about.

1. Pancetta (read: pan-cheh-tuh)
This is an Italian bacon.

2. Mascarpone (read: mah-skar-Poh-nay)
Italian curdled cream, most often seen in tiramisu.

3. Crepe (read: krayp)
Paper thin pancakes good to be eaten on its own or filled.

4. Quinoa (read: keen-wah)
I have written about this before here.

5. Espresso (read: ehs-prehs-oh)
Coffee drinkers you had better get this right.

6. Chipotle chilli (read: chih-poht-lay)
A type of hot chili which comes smoked and canned in this part of the world.

And then there are some which I could hardly roll my tongue right.

1. Cajun (read: kay-juhn)
A combination of French and America's Southern cooking. Mostly seen here as a seasoning used, such as Cajun chicken.

2. Quesadilla (read: keh-sah-dee-yah)
Mexican food. Pancakes folded into half moon shape and filled with shredded cheese, vegetables and meat.

3. Foie gras (read: fwah grah)
French food. This one is either you like it or you don't. Nothing in between. Goose liver.

4. Pate (read: pah-tay)
Another French food. Spreadable ground meat.

5. Eclair (read: ah-klehr)
Eaten cream puffs? These are the elongated version typically topped with chocolate.

So how did you fare?


Popular posts from this blog

Post-meditated Pumpkin and Mushroom Soup

I cannot help but notice that recently the trendy words that seem to flood the wellness media always carry words like “self-care”, “meditation”, “gratitude”, and even “mindfulness” has been thrown in for good measure. Yes, all these single-word suggestions sound good. We all need to know how to take our stress level down a few notches at a time when we need to keep our face masks up.  So when I read the news about a nail being found in the pumpkin mushroom soup of an unidentified Asian passenger on board our national carrier bound for Auckland, imagine my dilemma. Should I feel grateful that my previous soups on board were served without any nails? Or should I feel grateful that I could not afford to fly our national carrier often enough to be served soups which might actually have carried nails or other specials in them? As you can see, I am pretty new to this wellness speak and hence very confused about this “gratitude” aspect of the trend.     Like any dutiful social m

Rosemary Cuttings

I think I am really bored with life. So bored that I am trying my hands are transplanting my rosemary plant! This is just after I killed by some mint off-shoots recently by transplanting them. I have black fingers, I think. Not that I need another rosemary plant. I am just plain curious why some people here are able to root a cutting from a Cold Storage pack . It sounds so easy that it is absurdly unfair. Maybe it is just my lack of technique and common sense when it comes to plants. Here's a link that I found helpful about transplanting rosemary . Seems that the chances of success for my transplanted rosemary doesn't look high. I didn't dip it in rooting powder (!!??), I transplanted it in medium sized container, and the soil is of highly questionable source (don't ask). Well, if the little fellow didn't make it, you will hear of it here soon.

Comparing Banana Breads

Most of the times, at least for the logical people, baking is the last thing on their minds as who would want their kitchens filled with hot air churning out from the ovens  in the land of eternal summer? If not for  those limp and blackened bananas sitting in their Tupperware coffins, dawdling towards its expiry, I would have happily nodded my head in wholehearted agreement. These banana were long gone their prime time for smoothies but these were ironically the best state to make banana-anything. If my helper was still around, I would have happily asked her to make those arteries-clogging Jemput-Jemput (aka banana fritters), unfortunately, she was not. So I cranked up my oven to 180 degC and got down to work. I have made banana bread many times with the recipe from Joy of Cooking ('97 edition) and was quite happy with it. So when I realised that JOC came up with a 2019 edition, I knew I need to get my paws on it ASAP and try out that version of Banana Bread.  So thanks to