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Dear Readers,

Letters to the Editor welcomes your comments, questions, criticisms and suggestions. Looking for a specific recipe or trying to find a product? Please don't send those requests as a Letter to the Editor—we receive too many individual requests to reply to all of them here. Try our Message Boards or our Search page first.

If you would like to write a Letter to the Editor use our feedback form.

Note: To prevent spammers from automatically gathering email addresses off this page we have replaced the @ symbol with an * (asterisk). To respond to someone, please replace the asterisk with the @ symbol.

Thanks.

- The Editors

 

Of Cabbages and Korea

Dear Kate,

I love this site and plan to wear it out. I spent some time in Korea and learned to love cabbage kimchi and another kimchi (I'm uncertain what to call it). The tasty little chunks were even served in the army's mess-halls and I'd eat them at every meal—even breakfast! If they failed to put any out, I'd go to the mess sergeant and get some. I think this delicious kimchi (or is it kimchee?) was made of some type of radish, but ain't sure, I'm from N.C.). Could it be horseradish? I'd hate to have to peel and cut enough of the tiny red radishes from the grocery store to make a few jars of this! Please let me know of a recipe for this. I can buy cabbage kimchi at the local grocery, but haven't had/found this other one since 1990. This kimchi is served at most restaurants where I was stationed (not big, fancy places—just average little eat-ins, ran by mom and pop). I was in/around UiJungbu, just in case the region may be of importance.

Easter Egg

I searched your site for this and don't believe the pickled radish recipe is the one but could be wrong. I'm gonna make the mandu (mamasan used to even set up a little cart in the middle of nowhere and we'd swap MREs for yaki-mandu when out in the field)—I love the things!! Anyway, please help with the kimchi recipe if you can and ya'll take care.

Thanks a bunch,

Tim Allgood
MadMecanik@[email-address-removed]
North Carolina

 
Dear Tim,

You're in luck—a new book called The Kimchee Cookbook has just been released, and you can sample some of the recipes in our Cookbook Profile section. You can also find a link there to buy it. Among its 80 recipes, most with color photos, the book contains a radish kimchee recipe and a picture of a Korean radish, called mu in Korean. It's a long white, thick radish; it's not the same thing as the Japanese daikon radish, but you can substitute daikon if need be, as it's more often found in Western markets. You'll likely find even more kimchee dishes you may have tasted on your tour. By the way, kimchee is Korea's national dish, a fiery hot pickled condiment that comes in endless varieties. I've seen it spelled as kim chi and kimchi and kim chee as well, English alphabet transliterations from the Korean alphabet and language, Hangul. If you want other Korean recipes, visit out Global Destinations: Korea section.

And hey, big thanks for the kind words—it's enthusiastic readers like you that make our day!

Enjoy the mandu, too!

Kate Heyhoe
The Global Gourmet

 

Chickpeas Rising

Hello,

My name is Amber and I am currently undertaking a subject at Deakin University in Melbourne, Australia in Product Development. I am required to find recipes for types of bread that use chickpeas, as a replacement to wheat in order to have a low or reduced gluten bread. I am wondering if you have ever tried making such a bread and if so, if you would be kind enough to give me a copy of your recipe. If not you may be able to point me in the direction of someone who has and may be able to assist me in my search.

I thank you for your time,

Amber Ryle
gryle*bigpond.net.au
Melbourne, Australia

 
G'day, Amber,

Try searching for gluten free or celiac sprue sites online. As you're from Down Under, I found a few gluten-free recipes and a cookbook published in Australia at http://www.ozemail.com.au/~coeliac/; perhaps they can help. Personally, I make a crepe-like flatbread using chickpea flour that is a specialty of Nice, France. It's called "socca." This recipe is adapted from Breadtime, by Susan Jane Cheney: Mix together 2/3 cup chickpea (garbanzo bean) flour, 1/4 teaspoon salt, 2/3 cup water; then stir in 1 tablespoon olive oil, and fresh cracked pepper. Let the batter rest for 30 minutes. Pour into a greased pizza pan or low-sided baking pan; the batter should be very thin, about 1/8 thick. Bake at 450 degrees F until the top browns slightly, about 5 minutes, and the whole thing looks like a giant crepe. Brush lightly with olive oil and bake another minute or so, but don't let it burn. Cut into wedges and serve hot. Hope this helps!

Kate Heyhoe
The Global Gourmet

 

Spinach From Florence

Hello,

I know that Chicken Florentine is called that because it has spinach in it, but I am trying to find out why Florence is associated with spinach enough to have a food dish named after it. Do you know where I can find this information?

Thank you.

Donnelle Yoshino
dyoshino*black-2.ssds.ucdavis.edu
Institute of Governmental Affairs
University of California Davis

 
Dear Donnelle,

According to the Oxford Companion to Food, "Florentine...in its most common French usage, refers to the city of Florence in Italy where cooks are said to have introduced spinach to the French diet in the 16th century. The French call any dish which includes spinach, e.g., fish or eggs served on a dish of buttered spinach, or with spinach and cheese sauce, 'a la florentine.' In Italy, 'alla fiorentina' means dishes, and ways of cooking, of Florence and the surrounding region."

Just imagine if they named it after a cartoon character: Eggs a la Popeye, Trout Popeye, Fonds D'Artichaut a la Popeye...and even Popeye Pasta alla Olive Oil.

Kate Heyhoe
The Global Gourmet

 

Chinese Cream Cake

Dear Kate:

I enjoy your articles so much. I lived in Hawaii for over 30 years and frequently use your recipes in my daily cooking when I get "homesick" for Chinese cooking.

On a trip to Hong Kong I became enamored of the Cream Cake found there. This was a very light cake accented with fresh fruit and whipped cream. I have tried to duplicate it without success. Martin Yan's steamed cake uses eggs and doesn't result in the lovely white color I found in Hong Kong.

Rabbit

If you have this recipe, I would appreciate it very much.

Sincerely,

Hevveh@[email-address-removed]

 
Dear Hevveh,

Thank you for the kind words. Sadly, I'm not sure about the cream cake you describe. I do know that a steamed sponge cake is very popular in Hong Kong and China, but the recipes I have for it also use eggs (from cookbooks by Ken Hom, Ellen Blonder & Annabel Low, and others). Perhaps you need to adjust the ratio of egg whites to yolks; more whites would make it lighter in texture and in color. Maybe our readers have a better idea of what you're looking for. Any suggestions, fellow netizens?

Kate Heyhoe
The Global Gourmet

 

That's No Tangerine

Dear Global Gourmet,

A friend of mine has a recipe for making these lemon things that are to be used in 'tagines'—we think Morrocan cuisine.....we have NO idea what a tagine is, where to get any info on it etc. Can you help?

Thanks.

SAL1995@[email-address-removed]

 
Dear Sal,

I suspect your "lemon things" are preserved lemons, a common ingredient in Moroccan cuisine. And tagines are definitely worth stewing over. In fact, tagines are two things: a Moroccan stew, and the vessel used to cook it in. You can see a photo of a tagine (the vessel and the dish) on the cover of the book The Moroccan Collection, by Hilaire Walden.

Dana Jacobi, in The Best of Claypot Cooking, offers a recipe for Chicken Tagine with Green Olives and Preserved Lemon—sounds perfect for your new lemon things! and Matthew Kenney serves up a rich Lamb Tagine (sans the preserved lemons).

Preserved lemons aren't just for cooking—try slurping a Preserved Lemon Martini, which includes a recipe for making preserved lemons.

And next time, do try a Search on the Global Gourmet—you would have found all these recipes and more. Hope you enjoy them!

Kate Heyhoe
The Global Gourmet

 

Noodles Under Glass

Dear Global Gourmet,

Help! I am trying to find somewhere to buy cellophane or glass noodles!

Can you help me????? Please????

Cath
PUPSNJUMPS@[email-address-removed]

 
Dear Cath,

Cellophane or glass noodles are also called "bean thread" noodles and are made of mung beans. They can be found in any Asian market and often in the Asian food section of regular markets. They come in neat little bundles. Do not confuse them with rice noodles or rice stick noodles, which have a duller, less shiny appearance. My mother used to serve bean thread noodles as a favorite party dish. Soak them in hot or boiling water just until soft; drain. Mix them with hot chicken stock, and ground beef or pork which has been fried with garlic, ginger, green onion, sesame seeds, and soy sauce. Glass noodles don't have much flavor themselves but readily absorb any sauce or soup broth, and they have that wonderful, slippery texture. Ecommerce stores may carry them, but you're likely to find them in your local area.

Lily

Kate Heyhoe
The Global Gourmet

 

Polish Treat

Dear Global Gourmet,

Could you please tell me where I can find a recipe for Rugelach. It is a filled cookie and a Hanukkah tradition. I am trying to find this recipe as a surprise treat for a friend of mine.

Thank you for any help that you can give me with this endeavor

Marlene H. Smahay
smahay*gte.net

 
Dear Marlene,

What a great surprise—can we have some, too?! As I always recommend to our readers, try the Search feature of the Global Gourmet. You'll find at least two recipes: Apricot or Chocolate-Filled Rugelach, and a rich walnut Rugelach from our own Nancy Caivano, of Pasta, Risotto and You.. Rugelach are irresistable crescent shaped cookies made of cream cheese dough, usually filled with fruit and/or nuts, and originated in Poland.

Kate Heyhoe
The Global Gourmet

 

Hard Avocado

Dear Global Gourmet,

How do we ripen an avocado that is hard and not ripe?

Thank you.

Ellie Burnley
eburnley*pressenter.com

 
Dear Ellie,

Like all good things in life, a ripe avocado takes time. Leave them out at room temperature, or to speed things up, place the avocado in a paper bag with an apple, and cut a few slits in the bag. The avocado will ripen in 1 to 3 days, but check it daily to make sure it doesn't get too ripe. The apple releases a natural gas, ethylene, that speeds up ripening and does the same for peaches, pears, and other hard fruits. In fact, you can use this apple trick with not-quite-ripe tomatoes. Oddly though, an apple stored with potatoes will help prevent them from aging. Bananas and cantaloupe also give off ethylene gas. Once the fruits or vegetables are ripe, separate them to prevent them from becoming overripe.

Kate Heyhoe
The Global Gourmet

 

Ginger Kisses

Dear Global Gourmet,

Please help me locate the recipe for Ginger Kisses from the Global Courmet Cookbook. It was listed as a suggestion for ending our Indian dinner but I was unable to locate it through your search engine. Thanks.

Joline Wondergem
M1892@[email-address-removed]

 
Dear Joline,

That recipe was part of a group of recipes that had been removed for revision.

You can now find it here, but the search engine hasn't indexed it yet:

Ginger Kisses.

Global Gourmet

 

Bouquet Garni

Dear Global Gourmet,

I looked at the recipes for Saint Patrick's Day and found one I would like to try. But I didn't know what Bouquet Garni is. Could someone help me with this? Thank you for your help and thank you for having such a wonderful place to go for new recipes and help.

Vicki Moore
vmoore3236@[email-address-removed]
Pittsburgh PA

 
Dear Vicki,

Parsley, thyme & bay leaf are the classic ingredients in Bouquet Garni. First tie them together for easy removal and then place in a cheesecloth bag. Use as directed by the recipe.

Global Gourmet

 

These Irish Eyes Ain't Smilin'

Dear Global Gourmet,

I went in to your site about Ireland and St. Patrick's day. I was disturbed to see you refer to Ireland as the second largest of the British Isles. Ireland is a free and independent country from Britain. Southern Ireland has been free of English rule for many a year and hopefully We will be free of them in the northern six counties.

Thank You.

Conomag@[email-address-removed]

---

Dear Global Gourmet,

For your information: Ireland is NOT the part of the British Isles. Ireland is an independent country.

Mob799@[email-address-removed]

 
Dear Readers,

Our editor checked the Merriam-Webster online dictionary, which states: "The British Isles is an island group, W. Europe, comprising Great Britain, Ireland, & adjacent islands."

The Encyclopedia Britannica at www.britannica.com defines British Isles this way: "A group of islands off the northwestern coast of Europe. The group consists of two main islands, Great Britain and Ireland, and numerous smaller islands. See England; Ireland; Northern Ireland; Scotland; United Kingdom; Wales."

Global Gourmet

 
Dear Global Gourmet,

Thank you for your reply. The Encyclopedia Britannica is incorrect. Ireland is an independent country and not part of the British Isles.

Mob799@[email-address-removed]

 
Dear Reader,

The Republic of Ireland is indeed an independent country. It is not part of GREAT BRITAIN or the UNITED KINGDOM, which are political designations. If you reread the Britannica definition, the British Isles is the geographic name of a group of islands which include the island of Ireland.

Global Gourmet

 
Dear Global Gourmet,

You are totally incorrect. So is the Encyclopedia Brittanica. Ireland is NOT part of the British Isles.

Mob799@[email-address-removed]

 

Who Wants To Be A Millionaire?

Dear Global Gourmet,

I was born in Barbados. For your information, Jamaica is NOT in the Caribbean.

RealAlex@[email-address-removed]

 
Dear Alex,

From The Encyclopedia Britannica at www.britannica.com:

Jamaica is an island nation of the West Indies, situated 90 miles south of Cuba at a crossroads of major sea trade routes in the middle of the Caribbean Sea. It covers an area of 4,244 square miles and is the third largest island in the Caribbean.

Global Gourmet

 

Reader Comments

Hello,

I love the Global Gourmet. I can't get away from food though. Every dish you mention on the first page I want to make.

Mary MOG46@[email-address-removed]

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Dear Global Gourmet,

GREAT URL!!! I've gotta check out all the recipes.....not that I'll ever make them, but reading a recipe is actually better than making it and eating it since I don't have anything to clean up afterwards!!!!

Angel Inez Lamb Chesser
chesser*jps.net

---

Dear Global Gourmet,

This is cool.

CHASYELTON@[email-address-removed]

---

Dear Global Gourmet,

That Polish page was great, now if I can get my wife to start cooking it, we'll be o.k.

Jim
FIALKOWSKI*cs.com

---

Dear Global Gourmet,

Thanks for the awesome Polish website, recipes and all. I will definitely try one of them. Maybe the Babka.

Mary Kinastowski
doofismembrane*newsguy.com

---

Dear Global Gourmet,

THANKS FOR THE EMAIL!!! Interesting stuff on chocolate.

Sue Hardy
shardy*micron.net

 

Chocolate History

Dear Global Gourmet,

I am looking for information on the history of white chocolate. when was it first discovered, invented? What year? Hebert Candy Mansion claims that they first invented white chocolate. I would like some verification on this. Thank you for any of your help.

Laura Devlin
DevlinLmD@[email-address-removed]

 
Hello Laura,

I write the I Love Chocolate column for The Global Gourmet, and your question on the history of white chocolate was just forwarded to me. Although I have looked through a number of histories of chocolate, both in books and on websites, I have had great difficulty in finding anything on the history of white chocolate.

All I was able to find was a website with an exerpt from Janice Wald Henderson's 1987 (now out-of-print) book White Chocolate (Contemporary Books: Chicago, IL). The paraphrased exerpt states that white chocolate was first produced in Switzerland, a few years after the first World War. If this is true, Hebert cannot have invented it. Their timing is right (the company was started in 1917), but they started in Massachusetts. Over the next week or two, I'll do a bit more research, as time affords, and if I come up with anything I'll let you know.

Best regards,

Stephanie Zonis
sdziadwm@[email-address-removed]

 
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This page created April 2001


 

 
 

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