I have been thinking about how to help friends who are not obsessed with food, don't read cookbooks or food essays frequently or keep up with the latest celebrity chefs on the food network, but still want to make a little something for dinner.
I know that all of you don't share this passion with me. It is okay. I don't share my friend's love of politics, my mom's fondness for neatness and order, or my husband's obsession with finding a bargain on ebay. Our differences make life more interesting.
For some, the crazy culinary terms can be intimidating. If you are reading this blog, I am surmising that you know how to point your mouse and click. In the computer age, in which we live, a person can ask nearly anything electronically and get an answer.
bing.com website, and typed dictionary of cooking terms into the search bar and 15,500 web addresses popped up. An equally alarming number of images, videos and shopping resources can be had at the click of the mouse. Some have nothing to do with what you are seeking, like the curvy girl in the bunny suit... how does she relate to steamed veggies? I just don't see it.
One great site I found is: http://www.gourmetsleuth.com/Dictionary.aspx. It has photos, how-tos and dictionary, a conversion page and even recipes! I could get lost on a site like this for days.
On epicurious.com, they have an actual food dictionary, along with recipes, videos, articles, etc.
So, do a little Internet surfing.Learn a new term, like chiffonade [shihf-uh-NAHD] Literally translated, this French phrase means "made of rags." Culinarily, it refers to thin strips or shreds of vegetables or herbs.
See how smart you are?