Thanks for the awesome post, Andrea. So many great ideas for me to try. As a member of the B and B spice club, I’ve had the red turmeric for awhile but didn’t know when to use it as opposed to the Indian (New Harvest) turmeric. Of course, you use it in Vietnamese cuisine! I’m anxious to use it that way now. Can you explain the differences in taste, or is primarily the color?
I have the Indian (New Harvest) turmeric too. The Red Turmeric is deeper orange-y color and it has a bittersweet flavor. According to the B&B site, the Red Turmeric has a slightly higher (5%) curcumin level. I think the Indian one is around 4%.
I’ve already made your “little black dress” of a dressing and it is fantastic. I’ve used for cucumbers/tomatoes/cilantro salads as well with lightly sautéed chard - all from my garden or the farmers market. A container of this dressing in your fridge is clearly a cook’s best friend.
Also a note to thank you about the reminder about B&B spices. I’ve purchased them before but just went online and ordered a dozen or so since it is time to refresh some of my spice cabinet.
One of the best oldies out there is All In The Family. This was the most popular sitcom for years and would never be made today. I watch it on YouTube.
Such an invigorating post! Thank you for the recipe links. I’m going to look for appropriate cucumbers at the farmers market this morning to make spicy bread and butter pickles. I’ll also be looking for tomatoes to make sandwiches with (i’ve always been neutral on the idea, but the suggestion to add furikake wows me). I’ve commented to you before about similarities I’ve noticed between Persian and Vietnamese food. I just finished reading Bottom of the Pot cover to cover, and I found a couple more: the use of turmeric and sharbats (just like the shiso shrub you recently shared). As far as classic tv shows, Gunsmoke and Rawhide are daily staples. One last thing... I totally love the Everything Cookbooks podcast!!! I think all of your PTFS readers would appreciate it too.
Bottom of the Pot is a lovely book. So well done! Right now, pickling cucumbers are coming in so I have pickles on my mind. And the green tomatoes can be hard to find in Cali, unless you garden or request from a farmer.
Gunsmoke! Rawhide! Such good shows! Thanks for listening to Everything Cookbooks too.
On a trip to Myanmar several years ago I was intrigued by their extensive use of turmeric. I knew it was an important spice in the cuisine but it was used in every dish to marinate meats and seafood. I took several private cooking lessons and learned that it was due to the lack of refrigeration. The turmeric has antibacterial properties and will kill harmful bacteria on the surface of the non-chilled meat. Besides that it tastes good. Even in places where there is refrigerated meat and seafood the turmeric is still used most of the time due to diners being used to how a dish has always tasted.
Turmeric’s antibacterial qualities are important in many cuisines. Combine it with ginger, garlic, galangal plus a myriad of spices and you’ve got an effective immune booster that tastes fabulous too! It strange how many people demure from enjoying well spiced foods. They were currency for many, a sign of luxury. Now we have access to a wealth of quality spices at reasonable prices.
Happy birthday, Mom! Great post. I definitely find that sourcing the right spices is worth the effort to produce an authentic rendering of a recipe. I’ve already got my red turmeric on order! Ok, going in a completely different direction here.....to the Instant Pot. I resisted and resisted and when I finally caved, I fell head over heels in love with the thing. How well do your stews adapt and how would you adjust cooking times? Also, thinking of an alternate method to prepare your wonderful Buffalo Cauliflower from “Everyday Vietnamese”, which is one of my all time faves. Could that be air fried I’m wondering? Thanks, Andrea!
Hi Evelyn -- oh the Instant Pot! In Vietnamese Food Any Day, check out the beef, star anise and lemongrass stew (Bo Kho). The recipe is written for the pressure cooker, and multi cooker. Ditto for the ribs. I make noodle soup broths in the IP and other pressure cookers.
And, we make yogurt in the IP on a regular basis. Thanks for asking!
Thanks for the awesome post, Andrea. So many great ideas for me to try. As a member of the B and B spice club, I’ve had the red turmeric for awhile but didn’t know when to use it as opposed to the Indian (New Harvest) turmeric. Of course, you use it in Vietnamese cuisine! I’m anxious to use it that way now. Can you explain the differences in taste, or is primarily the color?
Maia -- you're so on top of things.
I have the Indian (New Harvest) turmeric too. The Red Turmeric is deeper orange-y color and it has a bittersweet flavor. According to the B&B site, the Red Turmeric has a slightly higher (5%) curcumin level. I think the Indian one is around 4%.
What do you think?
I’ve already made your “little black dress” of a dressing and it is fantastic. I’ve used for cucumbers/tomatoes/cilantro salads as well with lightly sautéed chard - all from my garden or the farmers market. A container of this dressing in your fridge is clearly a cook’s best friend.
Also a note to thank you about the reminder about B&B spices. I’ve purchased them before but just went online and ordered a dozen or so since it is time to refresh some of my spice cabinet.
Enjoy the birthday weekend!
Fantastic, Susan. You're already a B&B fan. I've been so impressed with their spices, not just the Viet ones.
One of the best oldies out there is All In The Family. This was the most popular sitcom for years and would never be made today. I watch it on YouTube.
You are so right. The dialogue would have been cancelled.
Loved this post and the burlap and barrel suggestions. The code for the dish towels is not working.
Oh no! They said the code works. Let them know by emailing:
mailto:care@burlapandbarrel.com
Or, you can fill out this form:
https://www.burlapandbarrel.com/pages/contact-us
Thank you!
(You have to make sure to put the towels in your cart before you add the code.)
Such an invigorating post! Thank you for the recipe links. I’m going to look for appropriate cucumbers at the farmers market this morning to make spicy bread and butter pickles. I’ll also be looking for tomatoes to make sandwiches with (i’ve always been neutral on the idea, but the suggestion to add furikake wows me). I’ve commented to you before about similarities I’ve noticed between Persian and Vietnamese food. I just finished reading Bottom of the Pot cover to cover, and I found a couple more: the use of turmeric and sharbats (just like the shiso shrub you recently shared). As far as classic tv shows, Gunsmoke and Rawhide are daily staples. One last thing... I totally love the Everything Cookbooks podcast!!! I think all of your PTFS readers would appreciate it too.
Bottom of the Pot is a lovely book. So well done! Right now, pickling cucumbers are coming in so I have pickles on my mind. And the green tomatoes can be hard to find in Cali, unless you garden or request from a farmer.
Gunsmoke! Rawhide! Such good shows! Thanks for listening to Everything Cookbooks too.
I’m mid pickle prep right now. 💃🏻
On a trip to Myanmar several years ago I was intrigued by their extensive use of turmeric. I knew it was an important spice in the cuisine but it was used in every dish to marinate meats and seafood. I took several private cooking lessons and learned that it was due to the lack of refrigeration. The turmeric has antibacterial properties and will kill harmful bacteria on the surface of the non-chilled meat. Besides that it tastes good. Even in places where there is refrigerated meat and seafood the turmeric is still used most of the time due to diners being used to how a dish has always tasted.
Yes! What an a amazing experience.
Turmeric’s antibacterial qualities are important in many cuisines. Combine it with ginger, garlic, galangal plus a myriad of spices and you’ve got an effective immune booster that tastes fabulous too! It strange how many people demure from enjoying well spiced foods. They were currency for many, a sign of luxury. Now we have access to a wealth of quality spices at reasonable prices.
Happy birthday, Mom! Great post. I definitely find that sourcing the right spices is worth the effort to produce an authentic rendering of a recipe. I’ve already got my red turmeric on order! Ok, going in a completely different direction here.....to the Instant Pot. I resisted and resisted and when I finally caved, I fell head over heels in love with the thing. How well do your stews adapt and how would you adjust cooking times? Also, thinking of an alternate method to prepare your wonderful Buffalo Cauliflower from “Everyday Vietnamese”, which is one of my all time faves. Could that be air fried I’m wondering? Thanks, Andrea!
Hi Evelyn -- oh the Instant Pot! In Vietnamese Food Any Day, check out the beef, star anise and lemongrass stew (Bo Kho). The recipe is written for the pressure cooker, and multi cooker. Ditto for the ribs. I make noodle soup broths in the IP and other pressure cookers.
And, we make yogurt in the IP on a regular basis. Thanks for asking!
I wonder why fresh turmeric isn’t widely available in the US when fresh ginger is everywhere
Good question. Probably because not as many people use fresh turmeric. It can be messy?