Photo by David Monniaux
…a bit of trivia, a discussion I go through with many cookbook editors as I try to massage our language:
“Kaffir” was, historically, a word used in South Africa to refer to dark-skinned peoples. It differentiated the SE Asian limes grown in Indonesia (where the native Austronesian tribes had dark skin and curly hair) from the juicy and smooth-skinned Persian limes familiar to Europeans.
Word origins: http://dictionary.reference.com/browse/kaffir
It’s now considered extremely derogatory, a term that is outlawed, in fact, in several other countries. Users can be prosecuted in court for what we know here as hate speech.
I try to encourage my colleagues and students to use the name “makrut” or “magrut” lime. Obviously, we still have a ways to go, as our whole food industry in the west has absorbed the term without knowing its political background. I often put it in parenthesis, to clarify for readers, but have been working hard to weed it from our cookbooks.
And, as you can tell, continue my Quixotic, linguistic crusade….
As California’s road trip season begins, it’s time to pull out that list of foods that are worth a detour or two. If you’re passing by or through tribal land, allow time in your day and space in your stomach for a stop at roadside stalls offering fry bread or, even better, Indian tacos. Many of us are all a-twitter about the mash-up of Korean bbq and tortillas. But this much quieter and long established blend of taco toppings on soft, still-hot flatbread is better than anything I’ve tasted from digitally hyped menus.
Continue reading “Fry Bread and Indian Tacos”
Slim as a finger or big as a fist, wrapped in papery corn husks or supple banana leaves, sweet as spring or spicy as summer — the humble tamal in all its forms and flavors has become the star of an annual fundraising event in San Francisco. Taste of Tamales By the Bay will be coming again to the Fort Mason Center on Sunday, April 26, 2009.
Continue reading “Event: Taste of Tamales By The Bay”
Along with 4 million other people in Washington, I’m trying to figure out how to keep warm and dry while waiting (and waitingâ€¦) to witness history in the making. Fuzzy boots and mittens with hand warmers and puffy rain pants are my own fashion statement for this inaugural ceremony. And while the 44th POTUS settles into his luncheon, enjoying “A Brace of American Birds” beneath a painting of Yosemite Valley, I’ll be making my way very very very slowly back up to Tenleytown…to a crock pot full of warming chili.
Continue reading “Chili and Change: Dispatch From DC”
The cookbook with the most stains in my collection is also the first one I ever bought: a copy of the 45th printing of the 1975 Joy of Cooking. It helped me survive my teen years, and then it helped me graduate from college with a bit more meat on my bones. I never did upgrade, and that white bible of the American kitchen (complete with its two silky red ribbons) is still my go-to tome for pancakes, muffins, cakes, pies, dinner rolls, dressings, and quick breads.
I’m still discovering new foods in its pages. A recent addition to our family favorites is a Tran variation on a Rombauer adaptation of a Davidis classic: German pancake with apples.
Continue reading “Pfannkuchen: German Pancake”