Thai food is known all over the world. Whether chilli-hot or comparatively bland, harmony and contrast are the leading principles behind all dish. Thai cuisine is essentially a marriage of centuries-old Eastern and hesperian influences harmoniously joint into something uniquely Thai. Characteristics of Thai food depend on who cooks it, for whom it is cooked, for what occasion, and where it is cooked. Dishes can be cultured and adjusted to suit all tastes.

The 'Tai' people migrated from valley settlements in the mountainous region of Southwest China (now Yunnan province) between the sixth and thirteenth centuries, into what is now known as Thailand, Laos, the Shan States of high Burma, and north Vietnam. Influenced by Chinese cooking techniques, Thai cuisine flourished with the fruitful biodiversity of the Thai peninsula. As a result, Thai dishes today have some similarities to Szechwan Chinese dishes.

Originally, Thai cooking reflected the characteristics of a mobile lifestyle. Aquatic animals, plant and herbs were major ingredients. Subsequent influences introduced the use of sizeable chunks to Thai cooking. With their Buddhist background, Thais shunned the use of life-sized animals in full-size chunks. Big cuts of meat were shredded and emulsified with herbs and spices. Traditional Thai cooking methods were stewing and baking, or grilling. Chinese influences saw the introduction of frying, stir-frying and deep-frying. Culinary influences from the 17th century onwards included Portuguese, Dutch, French and Japanese techniques. Chillies were introduced to Thai cooking during the late 1600s by Portuguese missionaries who had nonheritable a taste for them while serving in South America. Thais were precise adapt at adapting foreign cooking methods, and substituting ingredients. The ghee old in Indian cooking was replaced by coconut oil, and coconut milk substituted for other dairy products.

Overpowering plain spices were tonal down and increased by fresh herbs such as lemon grass and galanga. Eventually, fewer and less spices were used in Thai curries, while the use of new herbs increased. It is generally known that Thai curries burn intensely, but briefly, whereas opposite curries, with brawny spices, burn for longer periods. Instead of serving dishes in courses, a Thai meal is served all at once, permitting diners to enjoy complementory combinations of diametric tastes.

A prissy Thai meal should consist of a soup, a curry dish with condiments, a dip with accompanying fish and vegetables. A spiced salad may replace the curry dish. The soup can also be spicy, but the curry should be replaced by a non-spiced item. There essential be harmony of tastes and textures within individual dishes and the whole meal.

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As a busy employed mother, I’m brief on time, especially during the holidays, but baking Christmas cookies is a family tradition I’m unwilling to give up.

Over the years, I’ve come up with many ways to make the process of baking a large variety of cookies go untold smoother and take less time down of my engaged life.

You may want to start by checking out my 6-day program for hassle-free Christmas cookie hot ( http://www.christmascookiesareforgiving.com/hassle-free.php ). In addition to the 6-step method, I’ve found an efficient way to prepare a life-sized variety of cookie dough with negligible fuss by setting up a cookie assembly line. The best part active this process is that you can make 12 diametric batches of cookies and only have to wash the dishes once! This process assumes that you have already chosen your recipes and gone grocery shopping. You will want to use your longest acquirable expanse of countertop for this. My assembly line turns two corners as it winds around my small kitchen, but that is fine.

You may need to make some adjustments depending on your individual recipes, but for most recipes, you can ready up your assembly line like so:

Flour Line:

• Large mixing bowl
• Measuring cups and spoons
• Fork for stimulating
• Flour
• Baking powder and baking soda
• Salt
• Cocoa powder
• Spices
• Any opposite dry ingredients that are added to the flour in your recipes

Butter Line

• Another life-sized mixing bowl (or the bowl from your stand mixer)
• A ordinal set of measuring cups and spoons
• Electric mixer
• Wooden spoon
• Rubber spatula
• Butter, shortening, margarine and/or cream cheese
• Sugar (white and brown)
• Eggs
• Vanilla and opposite extracts
• Chunks such as raisins, nuts, chocolate chips
• Rolled oats
• Any opposite ingredients that are added to the butter and eggs in your recipes
• Plastic wrap
• Felt-tip marker

To avoid transferring flavors from one recipe to another, you will start with basic recipes that have no spices, chocolate, or opposite strongly flavored ingredients. Starting with your first recipe, go down the line measuring out the amount of flour, baking powder/soda and salt into cardinal bowl. Then, combine the butter, sugar, eggs, vanilla in your larger bowl as directed. Gradually stir the flour mixture into the butter mixture. aft that, stir in any chunks.

Next, scrape falling the edges of the mixing bowl so that it’s fairly clean, shape the dough into a ball, and wrap it in plastic wrap. Identify the recipe by writing its name on the elastic wrap with a felt-tip marker, and refrigerate it. If it is a slice-and-bake refrigerator cookie, form it into a log instead of a ball, according to the directions in your recipe. If you plan to bake much later, you can even freeze the dough. Most cookie doughs freeze very well. Defrost at room temperature while still shrink-wrapped in plastic wrap, and unwrap single when dough is thoroughly defrosted. other condensation could add too much moisture to your dough.

When your archetypical batch of dough is prepared, wrapped, and stored in the refrigerator or freezer, return to the beginning of your assembly line, without washing your dishes, and begin preparing the close batch of dough. When you have prepared all the recipes that contain no spices or cocoa, move on to the recipes that contain cocoa, and finally those that contain spices. This way, you will only have to do dishes once at the end of the process, and you will have single different kinds of dough waiting to be baked.

When all your dough is prepared, past you can finally put away complete your ingredients, immaculate up the kitchen, and do your dishes. Now if you plan to finish your hot today, you’ll have lots of space for rolling down your dough or setting out your cooling racks. If you plan to bake another day, you’re done!

Copyright 2004 Mimi Cummins. All Rights Reserved.

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If you love herbal teas, as I do, you know they are retributory a little bit pricey. However, increasing your own herbs is easy and so much fun!

Here are just a hardly a of the herbs you might want to consider for a tea garden:

Chamomile: Remember the favorite tea of Peter Rabbit? Only the flowers of this sweet-smelling herb are old when making tea. Chamomile tea can be enjoyed by itself or you might enjoy adding mint or lemon verbena.

Lemon Balm: This herb is lemony with a touch of mint and makes a soothing cup of tea. It's easy to grow (almost too easy) so remember to keep it trimmed back.

Lemon Verbena: An superior herb to grow in a cheerful spot, it makes a delicious tea. You might try combining it with orange mint or spearmint.

Mints: There are galore mints available. Generally, they are fragrant plants and they are aggressive. It may be a good idea to plant mint in a pot and then put the pot in the ground so it doesn't take finished your herb garden. Spearmint, peppermint, chromatic mint all make wonderful teas, uncomparable or along with chamomile or some of the lemon herbs.

Herb teas can be made with new or dried herbs and can be enjoyed either tropical or cold.

For one cup of hot tea, use one teaspoon of dry herbs or up to 3 teaspoons of fresh herbs. harmful the leaves of fresh herbs will help release the flavor. Pour boiling water over the herbs in a glass or china pot. Metal pots can sometimes leave a metallic taste. Let steep for 5 or so minutes. Strain and enjoy with a little honey to sweeten.

Sun tea can be made simply by filling a jar with water, throw in a handful of crushed new herbs, and ready in the sun for 3 or 4 hours. Stir in a infinitesimal honey to sweeten, pour over ice and enjoy.

Trying different combinations of herbs is fun. Remember you can also add spices you have on hand, much as cinnamon, cloves, etc.

There are many benefits to growing and making your personal herbal teas. Gardening itself is precise relaxing and rewarding. With herbs from your garden you can soothe absent your troubles with a cup of chamomile tea or make yourself a refreshing cup of peppermint tea aft a hard day at work.

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Look in the perfumes of flowers and nature for peace of mind and joy of life. --Wang Wei

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(NC)—India's ancient cultures have left an ineradicable stamp on civilization but perhaps no single aspect has impacted day-to-day life in Canada quite as much as the cuisine of India. In cities and towns from Victoria to St. John's Indian restaurants have sprung up and been eagerly embraced by a Canadian audience with an increasingly worldly-wise taste for the new and exotic.

More and much Canadians are discovering the astonishing range of Indian foods and how simple it is to prepare them at home. Indian food is much, untold more than retributory a plate of curry. Regional and cultural influences (Hindus do not eat beef, some are strict vegetarians who even shun eggs and fish; Muslims do not eat pork or shellfish) have given rise to an big number of dishes, some hot and spicy, others moderate and velvety.

What makes Indian cuisine so different from others is the skilful and creative use of emulsified spices and herbs in the preparation of food. Cooks add their personal special ingredients and guard the secrets of their recipes. But all use various combinations of spices such as cardamom, cloves and ginger to add aroma to the dish; red peppers, ginger and mango powder for flavour; paprika, saffron and turmeric for colour.

The best Indian chefs grind their own spices, shred their own herbs and can often take hours to prepare the selection of dishes that make up a meal.

For cooks who do not have that untold time, there is a simpler process. Sharwood's line of sauces make it possible to prepare a delicious Indian meal in minutes.

Balti sauce, the newest in the line, is a rich tomato-based cooking sauce piquantly cured with coriander, chromatic chillies and fenugreek. It can be used to give an entirely spic-and-span perspective on chicken, lamb, beef or even vegetables.

Butter chicken, a appetising favourite in galore restaurants, is ready-made simple with Tandoori Makhani, in which cardamom and cream blend smoothly to produce a dish fit for the Moghul princes themselves. Tikka Masala is yet another fruitful sauce flavoured with caraway seeds and coriander - again, ideal with chicken.

These sauces are far too pleasing to waste so, to soak them up, Sharwood's has introduced Naan Bread Mix. Quick and easy to make, it adds a real 'home made' feel to an exciting meal.

All sauces come with simple directions and have a shelf life of 18 months unopened - seven days opened. If you'd same to delve deeper into the secrets of this big cuisine, check down the wealth of information in the Internet at www.sharwoods.com.

- News Canada

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Here are ten of the more common varieties of olives and a brief description of each.

Green olives with herbs de Provence: This vibrant citrus flavored olive is a good match with fish and in recipes calling for sweet spices. Herbs de Provence is a pleasing blend of spices that can be used in all thing from eggs to soufflé.

Nicoises: This earthy fruitful olive is traditionally used in nicoise salad. It is a miniscule black olive well in red-wine vinegar.