Kae-Sa-Luk - Also known as Thai Carving. It is the Thailand
art of carving fruit and vegetables into intricate flower shapes. The
purpose of fruit and vegetable carving is to make food more attractive, more
appetizing, and also easier to eat.
Today this art is
also performed in Asian countries such as Korea, Japan and China. Fruit and
vegetable carving is considered one of the ten traditional Thai crafts. It
is thus held to be an ancient art and is used in making food offerings for
monks, entertaining guests, ordinations, weddings, and royal funerals.
Loi Kratong festival is still celebrated today in Thailand.
History: Fruit and vegetable carving is a tradition which has been
passed down form ancient times as this art began in Thailand in the
(around 1240 to 1350) in Sukothai, the former capital of Thailand. In
preparation for the Loi Kratong, which is one of the most important
festivals in Thailand. Miss Nang Noppamart, is given credit for this art
when she tried to create a gift to make her Kratong more beautiful in order
to amaze the king. She took a flower and used it as a pattern to carve a
copy from into a fruit. Then she carved a bird and set it aside the flower.
ketchup - A thick, sweet sauce made with
tomatoes, vinegar, sugar, salt, and spices. It is also know as catsup and
catchup. It is said to be derived from "fet-tsiap," a spicy pickled fish
condiment popular in China.
History: Ketchup was firm mentioned in
print in 1711. Most American ketchups are made with tomatoes. The F. & J.
Heinz Company of Pennsylvania sold the first bottled tomato ketchups as of
key lime - A tart, golf-ball
size, and yellow-green citrus fruit that is native to Southern Florida. The
juice is yellow and very tart, more so than standard limes. They grow in
Florida, the Keys and other tropical places in the Caribbean. Key lime is
used in making Key Lime Pie.
The key lime tree, which
is native to Malaysia, probably first arrived in the Florida Keys in the
1500s with the Spanish. Key limes look like confused lemons, as they are
smaller than a golf ball with yellow-green skin that is sometimes splotched
with brown. They are also know as Mexican or West Indian limes. When a
hurricane in 1926 wiped out the key lime plantations in South Florida,
growers replanted with Persian limes, which are easier to pick and to
transport. Today the key lime is almost a phantom and any remaining trees
are only found in back yards and their fruit never leave the Florida Keys.
Key limes are also grown for commercial use in the Miami area.
kielbasa (kihl-BAH-sah) -
Kielbasa is a smoked sausage made from pork.
Kinilaw Cuisine - Kinilaw
cuisine is a true Philippine cuisine with influences as far back as
pre-colonial times with trans-Pacific trade and exchanges of culture. Later
in the 16th century, a strong link with Europe and South America through
Spanish colonists had the most tremendous impact on today’s Philippine
cuisine. This marriage of culinary heritages must be described and
considered as a real "fusion cuisine." Regardless of the origin, over the
centuries dishes have been transformed, added and changed in so many ways to
what has become today’s Philippine cuisine.
Anything alive and anything fresh can be used
for Kinilaw cuisine (crustaceans, fish, meat, vegetables, fruit, flowers,
insects, fowl, and snakes; food as rare and unusual as balatan (sea
cucumber), lima lima (spider conch), kohol (river snail), abatud (larva of
coconut beetle), butbut (sea anemone), guso (seaweed) goat, dog, carabao,
venison, wild boar, heart, liver, tripe, animal skin, puso ng saging (banana
core) and uncountable other ingredients).
Kipper - To kipper means to
cure, usually fish, by cleaning, salting and drying or smoking. It also
means a male salmon during or shortly after spawning. When a herring is
kippered it is first butterflies, cured in brine, and then cold smoked. It
has a Smokey, salty flavor and is usually given an artificial golden color.
When a salmon is kippered in the U.S. it is a chunk, steak or fillet of
salmon soaked in brine, hot smoked and dyed red. In Europe a split salmon is
soaked in brine and cold smoked.
kippered herring - Also called
kippers. These are herrings that have been split down the middle and
cold-smoked in a solution of brine.
Kitchen Bouquet - It is the
brand name of a concentrated browning and seasoning sauce. Small amounts of
it can be added to gravy to enrich its flavor and enhance its color. It can
also be used to enhance the color of microwave foods, which don't normally
brown. There are other brands on the market, which accomplish the same
kiwifruit or kiwi fruit
(KEE-wee) - The kiwifruit (Actinidia Deliciosa) belongs to the berry family
of fruits. It's about the size of a large egg, and is covered by a brown,
fuzzy skin. The fruit's rough exterior gives no hint of the beauty within.
The inside of a kiwi is bright green, with a yellow center, dotted by small,
black seeds. It is a native of China where it was called Yang Tao. It was
introduced into New Zealand in 1906 and has been commercially cultivated
there ever since. New Zealanders called the vines Chinese gooseberries, for
the original fruit was small, prickly, with a distinctive but unrefined
taste. It took more than 40 years to develop the fruit of today. To aid
marketing, the name was changed to kiwifruit (this established the fruit as
an exotic fruit internationally). This name not only identifies New Zealand
but also describes the appearance of a New Zealand native, the tiny Kiwi
knead (NEED) - The process of
working dough by mixing, stretching, and pulling. Kneading is most often
used in bread dough, and is a necessary step in order to develop the gluten.
To knead, gather your dough into a ball. Using the heel of your hands, press
down on the dough. Pull up the part of the dough that was flattened by your
hands and fold it back over on itself. Keep repeating the process, turning
the dough periodically.
knish - The knish is a pastry of
Jewish origin consisting of a piece of dough that encloses a filling of
seasoned mashed potatoes. Basically they are a mashed potato pie. When sold
by the street corner vendors in New York City, they are fried and square
shaped. The baked ones are usually round shaped, and are usually made at
home and some knish bakeries.
History: Eastern European Jews
developed the knish. During the early 1900s, when hundreds of thousands of
Eastern European Jews Emigrated to America and settled in New York City,
they brought with them their family recipes for knishes. Knishes were made
at home until Yonah Schimmel, a rabbi from Romania, began to sell them at
Coney Island in New York City, and also from a pushcart on the Lower East
Side. In 1910, he opened his original knish bakery located on East Houston
Kobe beef (koo-bay) - Kobe beef
is considered the most exclusive beef in the world. Technically speaking,
there's no such thing as Kobe beef, it is merely the shipping point for beef
from elsewhere in Japan. What is called "Kobe beef" comes from the ancient
province of Tajima, now named Hyogo Prefecture, of which Kobe is the
capital. Real beef connoisseurs, however, still refer to it as Tajima beef.
This beef comes from an ancient stock of cattle called "kuroge wagyu" (black
haired Japanese cattle). Today they are raised on only 262 small farms, most
of which pasture fewer than five cows, and the largest of which run only 10
to 15 animals. Each animal is pampered like a spoiled child. Their diets are
strictly controlled and during the final fattening process, cattle are fed
hefty quantities of sake and beer mash. Each animal gets a daily massage.
The theory is that mellow, relaxed cows make good beef.
kohlrabi (kohl-RAH-bee) - It is
a vegetable that has been popular for years in Europe and is just beginning
to be widely appreciated in the U.S. It is also known as cabbage turnip. It
has a bulbous stem growing just above the ground and when young it has
edible green leaves. For best flavor, the bulbs should be steamed or boiled
before they are peeled.
kosher food - The word kosher
means "fit or proper." It refers to food that is proper for the Jewish
people to consume as set out in the laws of Kashrut (the kosher dietary
laws) in the Old Testament. It is against the law for Jewish people to eat
blood of mats that have been cooked with milk or with anything derived from
kosher salt (KOH-sher) - A pure,
refined rock salt used for pickling because it does not contain magnesium
carbonate (because it does not cloud brine solutions). Also used to kosher
items. Also known as coarse salt or pickling salt.
Kringle – Kringles are
hand-rolled circular, butter-layered Danish pastry that enclose a fruit or
nut layer, and topped with sugar icing.
To learn more about the Kringle, check out Linda's History of the
kugel - (KOO-gel, KI-gel) It is
a baked pudding, in the style of the British puddings, as opposed to a light
dessert such as rice or chocolate pudding. Koogel actually means "ball" or
"cannonball" in German. It came to have this name because of the small round
pot in which such puddings used to be cooked. This round, covered pot would
be placed in the larger pot of cholent, a slow-cooking stew of chunks of
meat, marrow bones, beans, barley, potatoes and the like.
Classic ones are made with noodles or grains
(sometimes even leftover bread). They often have a sweet ingredient such as
raisins or apples, but some are savory. Today, they are even made with a
variety of vegetables in a style reminiscent of quiche or casseroles. What
is characteristic of all of them, though, is that they are made without
water, using fats and/or eggs to bind the ingredients, and they still are
capable of being either slow-cooked or of being kept warm on a warming
History: On Friday afternoons, in
Eastern-European towns, homemakers would be seen carrying their pots of
sabbath stew to the village bakery, where they would place it in the large
bread ovens, still warm from baking the braided loaves of challah, the
festive Sabbath bread. They would return on Saturday at noon, to collect
their fresh meals. Eventually, the kugel started to be prepared separately
and in larger pans.