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Ingredients Dictionary

by Michael Chu
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You may have been wondering what I did this weekend (or not)... Well, I've built a new section to the website to help the international audience (and those of us who can't tell the difference between a winter squash and a meat tenderizer [although winter squashes work pretty well as a meat mallet...]) to figure out what ingredient is what. Say hello to the Ingredients Dictionary.

I started with the priority of posting pictures of each ingredient. Later, I'll fill in the details of each ingredient with information on how to store and select them at the markets. The photos were all taken at Cosentino's Market in Santa Clara, CA where the staff was exceedingly nice and the produce fresh and pretty. I spent a couple hours there rearranging produce, chatting with the grocers, and snapping away. It's probably going to take many, many trips to get pictures of most of the common ingredients. Well, I better go take some more pictures...


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Written by Michael Chu
Published on September 27, 2004 at 05:13 PM
12 comments on Ingredients Dictionary:(Post a comment)

On September 07, 2004 at 02:38 AM, bob (guest) said...
Good to see you back in the kichen!


On September 07, 2004 at 02:38 AM, The Chunky Girl (guest) said...
I commend you for taking on this project! I'll bet everyone will get a lot of use out of it!


On September 07, 2004 at 02:38 AM, an anonymous reader said...
Just a warning.

don't ask people to click on your ads. Google will ban you and freeze your account.


On September 07, 2004 at 02:38 AM, A (guest) said...
Thank you, this ingredients dictionary is very nifty! Often, in this part of the world, one needs to find substitutes.


On September 07, 2004 at 02:38 AM, Lotus (guest) said...
Wow! I have had alot of stuffed peppers in my life, but the avacado pork stuffed peppers are amazing! Thanks for the recipe, and keep it up! With recipes like these you could make your own cook book.
Thanks!


On September 07, 2004 at 02:38 AM, an anonymous reader said...
Hm.. I think that preloading all images when going to this site is a bad idea - it will quickly drain your available upload.


On September 07, 2004 at 02:38 AM, rolandog (guest) said...
Wow! Here in Mexico we call "Limón" (Lemon) your Limes... I'm gonna post about it on my blog!


On September 07, 2004 at 02:38 AM, Alredhead (guest) said...
That's too cool!


On September 07, 2004 at 02:38 AM, an anonymous reader said...
Hey there... I really love the site. But, being a newbie, I don't really understand how to read/decipher the recipes. Or maybe that's just because I'm not an engineer... lol.

So, could Michael or someone else explain it to me? thanks... J.


On September 07, 2004 at 02:38 AM, an anonymous reader said...
I like the photos... your aperture setting gives it a nice artsy feel. What kind of camera are you using?


On September 07, 2004 at 02:38 AM, an anonymous reader said...
The recipies are very simple to read. You're probably making it to complex. The ingredients are listed on the left side. To their right are sets of brackets. Notice how ingredients are bracketed in. The action listed in the bracket are what you do to the ingredients. Move left. Each step will bracket in more ingredients. These are the stages at which things are added.

Michael: I tried to look at your ingredient list... but I'm using Firefox and it doesn't appear to work with the browser. :\ Just thought you might wanna know. I may just need to reopen the browser. But I'd check on this if I were you.


On September 07, 2004 at 02:38 AM, an anonymous reader said...
Those are limes are Key Limes. As long as your catagorising eggplants and potatos you should do it with limes.

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