PICKLED for health
Pickle recipes and a wealth of fascinating information on the health benefits of pickles are given in the book, 'Fifteenth Century Ottoman Cuisine', compiled by Muhammed Bin Mahmud Şirvani, translated by Prof. Dr. Mustafa Argunşah and Dr. Müjgan Çakır and published by Gökkubbe Publications. As the book points out, Şirvani was a medical doctor, and since the recipes were compiled from a physician's point of view, reference is made to the therapeutic effects of each of the dishes included.
One of the recipes in the chapter on pickles is for pickled mint, which come across in no other source. Şirvani points out that pickled mint fortifies the stomach, cures hiccups and toothache, facilitates the digestion when taken after or between meals, stimulates the appetite and eliminates malodorous impurities from the body.
Monday, March 30, 2009
It's how you loves
Pickle Juice & Salad
Especially in winter it is possible to see pickle vendors in outdoor markets all over the country. The windows of pickle shops display a colorful and mouth-watering array of these tasty treats. Anyone passing by such a shop will get a hankering for a glass of pickle juice at the very least. Pickle panoramas such as this can be found nowhere else in the world, be it East or West. On the Turkish table pickles command equal respect with salads, and in Ottoman cookbooks pickle recipes appeared together with salad recipes under the heading 'Salads and Pickles', an indication that the two were on a par. Pickle juice is even offered as a beverage with meals. As the crowning glory especially of the cuisine of Adana in Turkey's Southeast, 'şalgam türşüsü' (pickled purple carrots) and their juice are sold in all markets and restaurants today. Pickles also have a place in recipes for hot dishes in Anatolian peasant cooking, and hot dishes made from pickles continue to be a traditional part of Black Sea cuisine.
Especially in winter it is possible to see pickle vendors in outdoor markets all over the country. The windows of pickle shops display a colorful and mouth-watering array of these tasty treats. Anyone passing by such a shop will get a hankering for a glass of pickle juice at the very least. Pickle panoramas such as this can be found nowhere else in the world, be it East or West. On the Turkish table pickles command equal respect with salads, and in Ottoman cookbooks pickle recipes appeared together with salad recipes under the heading 'Salads and Pickles', an indication that the two were on a par. Pickle juice is even offered as a beverage with meals. As the crowning glory especially of the cuisine of Adana in Turkey's Southeast, 'şalgam türşüsü' (pickled purple carrots) and their juice are sold in all markets and restaurants today. Pickles also have a place in recipes for hot dishes in Anatolian peasant cooking, and hot dishes made from pickles continue to be a traditional part of Black Sea cuisine.
Practical used of Jeruk
BASIC FOOD OF SAILORS
Pickles have been made all over the world by different methods and in different varieties for centuries. But Asia is their acknowledged point of origin insofar as the world's homeland of rich food sources stretches from Asia to the Mediterranean, as evidenced by the fact that the world's first civilizations developed in these regions.
As the most commonly pickled vegetable in the world today, the cucumber is of Indian origin. Brought first to Mesopotamia, it spread in time to all parts of the world. The basic source of nutrition of the early seafaring explorers, too, was pickles, which were kept in barrels in the holds of their ships. Pickles have left deep marks on different periods of world history. Caesar and Napoleon, for example, both believed that pickles had an invigorating effect on the morale of their troops. Once highly valued by prominent western military commanders, this mystical foodstuff has a much more limited use today on western tables. In Turkey on the other hand pickled foods still preserve their importance.
Pickles have been made all over the world by different methods and in different varieties for centuries. But Asia is their acknowledged point of origin insofar as the world's homeland of rich food sources stretches from Asia to the Mediterranean, as evidenced by the fact that the world's first civilizations developed in these regions.
As the most commonly pickled vegetable in the world today, the cucumber is of Indian origin. Brought first to Mesopotamia, it spread in time to all parts of the world. The basic source of nutrition of the early seafaring explorers, too, was pickles, which were kept in barrels in the holds of their ships. Pickles have left deep marks on different periods of world history. Caesar and Napoleon, for example, both believed that pickles had an invigorating effect on the morale of their troops. Once highly valued by prominent western military commanders, this mystical foodstuff has a much more limited use today on western tables. In Turkey on the other hand pickled foods still preserve their importance.
Pickle History
The History Of Pickles
Pickles can be found in all cultures. The first known examples are cucumbers, which are known to have been pickled some time around 2030 BC, when people in the northern part of India brought cucumber seeds in the valley of the Tigris.
Pickles are mentioned twice in the Bible, was known to ancient Egyptians (Cleopatra attributed some of her beauty to pickles), and Aristotle praised the healing effects of marinated cucumbers. The Romans had all sorts of imported foods from the countries they conquered, pickling them for travel in vinegar, oil, brine and sometimes honey. Garum or Liquamen, fermented, salted fish based condiment was a foodstuff and it was found as far north as the Antonine Wall.
In case, we remain too Eurocentric, Asia also has a beautiful story of pickling. For example, the origin of the noble Korean kimchi or kimchee has a history dating back to 3000 years. It probably originated from the Chinese pickles that have been introduced in Korea and have been modified to form many types of kimchi common raw materials to cater to the tastes of Koreans during the Shilla (654 - 935 AD) and Korea (918 - 1392 AD) dynasties.
Back in Europe, a pickle crossover happened when there was a sharp increase in the number of food in the 16th century due to the arrival of new foods in Europe. Ketchup is oriental fish brine which arrived through the spice route to Europe and eventually to America, where someone has finally added sugar to it. The spices were added to the pickling sauces to create clever recipes.
The English word “pickle” comes from the Middle English pikel, the first around 1400 and which means “a spicy sauce or sauce served with meat. It’s different, but obviously linked to the source of the Middle Dutch, pekel, meaning a solution, such as spiced brine, to preserve and food flavorings.These days’ pickles are very popular and are everywhere. The pickle is eaten crunchy bitter container, our hamburgers, and served with our sandwiches. It is sliced, launches, whole, diced for relish, spicy, sour and sweet.
The true history of the pickle is somewhat of a mystery. Although some believe it dates back to India 4030 years ago. The pickle has been mentioned in the Bible by Jesus and in the Old Testament books Numbers and Isaiah. Napoleon valued its health benefits for his army. George Washington had a collection of 476 different kinds of pickles. In 850 BC Aristotle praised the healing benefits of the pickle, and Thomas Jefferson wrote: “On a hot day in Virginia, I know nothing more comforting than a fine spiced pickle, brought up trout, like from the sparkling depths of the aromatic jar below the stairs of Aunt Sally’s cellar.” The crunchy tangy pickle is eaten out of jars, on our burgers, and served with our sandwiches. It is sliced, speared, whole, diced for relish, spicy, sour, and sweet. We just love the amazing, multi-talented pickle
Pickles can be found in all cultures. The first known examples are cucumbers, which are known to have been pickled some time around 2030 BC, when people in the northern part of India brought cucumber seeds in the valley of the Tigris.
Pickles are mentioned twice in the Bible, was known to ancient Egyptians (Cleopatra attributed some of her beauty to pickles), and Aristotle praised the healing effects of marinated cucumbers. The Romans had all sorts of imported foods from the countries they conquered, pickling them for travel in vinegar, oil, brine and sometimes honey. Garum or Liquamen, fermented, salted fish based condiment was a foodstuff and it was found as far north as the Antonine Wall.
In case, we remain too Eurocentric, Asia also has a beautiful story of pickling. For example, the origin of the noble Korean kimchi or kimchee has a history dating back to 3000 years. It probably originated from the Chinese pickles that have been introduced in Korea and have been modified to form many types of kimchi common raw materials to cater to the tastes of Koreans during the Shilla (654 - 935 AD) and Korea (918 - 1392 AD) dynasties.
Back in Europe, a pickle crossover happened when there was a sharp increase in the number of food in the 16th century due to the arrival of new foods in Europe. Ketchup is oriental fish brine which arrived through the spice route to Europe and eventually to America, where someone has finally added sugar to it. The spices were added to the pickling sauces to create clever recipes.
The English word “pickle” comes from the Middle English pikel, the first around 1400 and which means “a spicy sauce or sauce served with meat. It’s different, but obviously linked to the source of the Middle Dutch, pekel, meaning a solution, such as spiced brine, to preserve and food flavorings.These days’ pickles are very popular and are everywhere. The pickle is eaten crunchy bitter container, our hamburgers, and served with our sandwiches. It is sliced, launches, whole, diced for relish, spicy, sour and sweet.
The true history of the pickle is somewhat of a mystery. Although some believe it dates back to India 4030 years ago. The pickle has been mentioned in the Bible by Jesus and in the Old Testament books Numbers and Isaiah. Napoleon valued its health benefits for his army. George Washington had a collection of 476 different kinds of pickles. In 850 BC Aristotle praised the healing benefits of the pickle, and Thomas Jefferson wrote: “On a hot day in Virginia, I know nothing more comforting than a fine spiced pickle, brought up trout, like from the sparkling depths of the aromatic jar below the stairs of Aunt Sally’s cellar.” The crunchy tangy pickle is eaten out of jars, on our burgers, and served with our sandwiches. It is sliced, speared, whole, diced for relish, spicy, sour, and sweet. We just love the amazing, multi-talented pickle
Origin of Jeruk ( Pickle )
Did you Know
Pickling is one of the world's oldest and most important methods of preserving food. Although some sources cite the third and fourth millennia B.C. for the origin of pickles - a claim which appears impossible to verify - nothing is known for certain about exactly when and where they were first produced. It is definite however that this method of long-term food preservation with the help of salt and vinegar dates back far earlier than the tradition of preserving food with sugar. Having succeeded in preserving their foodstuffs for extended periods by salting them, human beings in time learned to let vegetables, fish and meat stand in salted liquids, thereby ensuring that they were also flavorful and high in quality as well as colorful and appetizing in appearance.
Pickling is one of the world's oldest and most important methods of preserving food. Although some sources cite the third and fourth millennia B.C. for the origin of pickles - a claim which appears impossible to verify - nothing is known for certain about exactly when and where they were first produced. It is definite however that this method of long-term food preservation with the help of salt and vinegar dates back far earlier than the tradition of preserving food with sugar. Having succeeded in preserving their foodstuffs for extended periods by salting them, human beings in time learned to let vegetables, fish and meat stand in salted liquids, thereby ensuring that they were also flavorful and high in quality as well as colorful and appetizing in appearance.
Saturday, March 21, 2009
Penang Jeruk
Thinking of Jeruk...
Malaysian people are Jeruk lover.If you don't believe,check out the nearest stall or shop that sell Jeruk.Seem like ant throng the sugar.Compare to European country that loves vegetable pickles,we Malaysian have all kind of Jeruk.From vegetable pickle to all kind of fruit.In fact at Chowrasta Market you can have all kind of Jeruk.When Malaysian travel to Penang whether for vacation ,business or leisure,Chowrasta Market will be on the top of their must visit place just to buy Jeruk.Ever thought of making your own Jeruk! Actually making Jeruk is easy and simple.During this economy slowdown it's more practical making your own Jeruk.That what I learn from my relatives who own's a Jeruk factory in Penang.Maybe in my next posting I"ll get the info on how to make Jeruk the Penang way...Interested.
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