Scoffopedia

Author: Scoffo

  • Watermelon

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    Watermelons are large, sometimes stripy, dark green spherical fruits, although there are some other rarer varieties of different coloured rind. The relatively tasteless but refreshing and thirst-quenching flesh is usually crimson, red or pink, but again other varieties are known. They’re members of the gourd family, along with cucumbers, pumpkins and courgettes. Jane Grigson is…

  • Paleolithic diet

    Paleolithic diet

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    A look at this popular yet controversial diet. How far does it live up to the health claims made for it – and is it even possible to follow an authentic paleo diet in the modern world?

  • Pak choi and bok choi

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    Pak choi and bok choi are types of Chinese cabbage and sometimes referred to simply as ‘Chinese cabbage’. People often seem to be confused by whether to say “pak” or “bok”.  Are they the same? In terms of texture and flavour, they are pretty much the same. But according to British celebrity greengrocer Gregg Wallace,…

  • Thai curry paste

    Thai curry paste

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    Find out what’s in Thai curry pastes and how they’re made.

  • Abaisse

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    This is a term used in French cookery. It means a sheet of rolled-out pastry. Abaisser means to roll out thinly. Sometimes the term abaisse is used for a biscuit (cookie) or a slice of sponge cake, which may be spread with cream or jam. The word isn’t very commonly used except in the case…

  • Chowder

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    What is it? Chowder is stew-like soup with milk or cream, thickened with crackers or potatoes. It’s usually made with seafood or vegetables. Famous examples include New England clam chowder and Cullen skink, a Scottish variation of the dish where smoked haddock is used to add flavour. Chowder can look a bit special if it’s presented…

  • Abat-faim

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    This is a French culinary term which has become obsolete these days. Literally, abat-faim means “hunger killer” and it was used as a course prior to the main course of a meal to appease the guests’ hunger before starting on the main course. These days you’re more likely to be served with hors d’œuvres or…

  • Barigoule

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    Barigoule is a traditional Provençal dish of braised artichokes in a warm and slightly tangy white wine broth. It can be made vegetarian by using vegetable stock instead of chicken stock. It’s extremely important to plunge the artichokes into iced water with lemon juice as soon as they’re cut. Otherwise they’ll go an unpleasant dark…

  • Globe artichoke

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    What is it? It’s the bud of a large member of the thistle family. The heart and the tender ends of the leaves are edible. (The Jerusalem artichoke is unrelated.) What to do with it Watch the video above for an excellent tutorial about cooking and eating an artichoke. If you’re looking for a recipe see…

  • Coq au vin

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    Coq au vin is a French dish of chicken braised with red wine, lardons, mushrooms, and garlic. Legend has it that Julius Caesar’s cook created the first coq au vin recipe after the Gauls gave Caesar a tough old cockerel as tribute for his conquering them. Caesar’s cook made the bird into a delicious meal…