Comments on: You say, “tom-ay-to” and I say, “tom-ar-to”. http://therawchef.com/therawchefblog/you-say-tom-ay-to-and-i-say-tom-ar-to A Fresh Perspective on Food & Fulfillment Sun, 20 May 2012 19:51:00 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: May http://therawchef.com/therawchefblog/you-say-tom-ay-to-and-i-say-tom-ar-to/comment-page-1#comment-18601 May Sat, 22 Nov 2008 09:13:06 +0000 http://therawchefblog.com/you-say-tom-ay-to-and-i-say-tom-ar-to/#comment-18601 One fruit that begs clarification, even in Australia, is cantaloupe (its name in the Eastern States) which is rock melon (in Western Australia). I don't know what its called in the UK or USA. Thank you Russell for your wonderful recipes and interesting newsletters One fruit that begs clarification, even in Australia, is cantaloupe (its name in the Eastern States) which is rock melon (in Western Australia).

I don’t know what its called in the UK or USA.

Thank you Russell for your wonderful recipes and interesting newsletters

]]> By: Nicky http://therawchef.com/therawchefblog/you-say-tom-ay-to-and-i-say-tom-ar-to/comment-page-1#comment-16303 Nicky Fri, 17 Oct 2008 08:55:22 +0000 http://therawchefblog.com/you-say-tom-ay-to-and-i-say-tom-ar-to/#comment-16303 I live in Italy and not sure what Kale is - looking through above comment, is it Cavolo Nero - Black Cabbage - Long stems with a tight, thick, dark green leaf? Thanks From Russell: Cavolo Nero is a type of kale, but the kale I like to use is pictured <a href="http://en.wikipedia.org/wiki/Kale" rel="nofollow">here</a>, and often referred to as curly kale. I live in Italy and not sure what Kale is – looking through above comment, is it Cavolo Nero – Black Cabbage – Long stems with a tight, thick, dark green leaf? Thanks

From Russell: Cavolo Nero is a type of kale, but the kale I like to use is pictured here, and often referred to as curly kale.

]]> By: Bette http://therawchef.com/therawchefblog/you-say-tom-ay-to-and-i-say-tom-ar-to/comment-page-1#comment-14113 Bette Sat, 06 Sep 2008 15:33:07 +0000 http://therawchefblog.com/you-say-tom-ay-to-and-i-say-tom-ar-to/#comment-14113 Find this very interesting. Would love to know what 'caponata ' is please. From Russell: Caponata is a sweet & sour eggplant salad that also contains olives, capers, celery and tomatoes. There are many different versions of this dish that have been devised as the popularity of the Italian dish has spread. Find this very interesting. Would love to know what ‘caponata ‘ is please.

From Russell: Caponata is a sweet & sour eggplant salad that also contains olives, capers, celery and tomatoes. There are many different versions of this dish that have been devised as the popularity of the Italian dish has spread.

]]> By: Jessica http://therawchef.com/therawchefblog/you-say-tom-ay-to-and-i-say-tom-ar-to/comment-page-1#comment-13469 Jessica Mon, 25 Aug 2008 08:18:46 +0000 http://therawchefblog.com/you-say-tom-ay-to-and-i-say-tom-ar-to/#comment-13469 My goodness, I've been looking for jicama ever since I moved to Australia from the US and I haven't seen it anywhere. I assumed they just didn't grow it here, but OF COURSE it has a different name! Thanks for that, Jo. Another good one is kale is often called cavalo negro in Australia. I've learned most of these by trial and error! My goodness, I’ve been looking for jicama ever since I moved to Australia from the US and I haven’t seen it anywhere. I assumed they just didn’t grow it here, but OF COURSE it has a different name! Thanks for that, Jo.

Another good one is kale is often called cavalo negro in Australia. I’ve learned most of these by trial and error!

]]> By: jo http://therawchef.com/therawchefblog/you-say-tom-ay-to-and-i-say-tom-ar-to/comment-page-1#comment-13254 jo Thu, 21 Aug 2008 06:38:43 +0000 http://therawchefblog.com/you-say-tom-ay-to-and-i-say-tom-ar-to/#comment-13254 jicama is known as yam bean here in Australia, and bell peppers are called capsicum (thought that was the UK term for them as well...) jicama is known as yam bean here in Australia, and bell peppers are called capsicum (thought that was the UK term for them as well…)

]]> By: kevin http://therawchef.com/therawchefblog/you-say-tom-ay-to-and-i-say-tom-ar-to/comment-page-1#comment-13145 kevin Mon, 18 Aug 2008 15:22:40 +0000 http://therawchefblog.com/you-say-tom-ay-to-and-i-say-tom-ar-to/#comment-13145 Last time I was told it would be a good idea to buy saffron, I bought that amazingly expensive but beautiful red-orange saffron of course... to discover some time later that my friend was talking about American saffron, ie safflower, beautiful too but totally inexpensive. Last time I was told it would be a good idea to buy saffron, I bought that amazingly expensive but beautiful red-orange saffron of course… to discover some time later that my friend was talking about American saffron, ie safflower, beautiful too but totally inexpensive.

]]> By: Linda http://therawchef.com/therawchefblog/you-say-tom-ay-to-and-i-say-tom-ar-to/comment-page-1#comment-13035 Linda Tue, 12 Aug 2008 15:16:22 +0000 http://therawchefblog.com/you-say-tom-ay-to-and-i-say-tom-ar-to/#comment-13035 Here is one difference I think I have seen in your recipes, that may be different in the UK and USA. Several times I saw you said that coconut butter and oil are the same. Here they are different. What we call oil is the one that is liquid when you gets close to 80 degrees, but solid at lower temps. The butter is made with some of the coconut flesh and oil. I don't think it ever gets to a liquid state, it is more like nut butter, so it gets really hard in the fridge, and is more spreadable at room temp. I have used it with success to make wonderful raw frozen nut creams. Alissa Cohen has both the oil and butter at her site store http://www.alissacohen.com/shop/Food-p-1-c-5.html I love your recipes!! I have been raw for about 4 months, and have tried lots of different things, but yours seem to be some of the best recipes yet! You have a special ability, I think, for knowing what to combine for an absolutely wonderful raw dish. Keep up the good work! I also hope you eventually come to the US to do some classes. I am in the Washington DC metro area, actually in Maryland, and the outer edge of the 'sprawl' from the Baltimore -Washington DC area. This includes parts of Northern Virginia. Maryland, and Wash DC. So I will watch and see if you ever plan a trip to my area. Keep up the fabulous raw work! Linda From Russell: Hi Linda, thanks so much for your comments and letting me know about the difference between coconut oil and butter over there. I will start to make that distinction from now on :-) Here is one difference I think I have seen in your recipes, that may be different in the UK and USA. Several times I saw you said that coconut butter and oil are the same. Here they are different. What we call oil is the one that is liquid when you gets close to 80 degrees, but solid at lower temps. The butter is made with some of the coconut flesh and oil. I don’t think it ever gets to a liquid state, it is more like nut butter, so it gets really hard in the fridge, and is more spreadable at room temp. I have used it with success to make wonderful raw frozen nut creams.
Alissa Cohen has both the oil and butter at her site store http://www.alissacohen.com/shop/Food-p-1-c-5.html

I love your recipes!! I have been raw for about 4 months, and have tried lots of different things, but yours seem to be some of the best recipes yet! You have a special ability, I think, for knowing what to combine for an absolutely wonderful raw dish. Keep up the good work!

I also hope you eventually come to the US to do some classes. I am in the Washington DC metro area, actually in Maryland, and the outer edge of the ‘sprawl’ from the Baltimore -Washington DC area. This includes parts of Northern Virginia. Maryland, and Wash DC. So I will watch and see if you ever plan a trip to my area.

Keep up the fabulous raw work!

Linda

From Russell: Hi Linda, thanks so much for your comments and letting me know about the difference between coconut oil and butter over there. I will start to make that distinction from now on :-)

]]> By: Bubbbles http://therawchef.com/therawchefblog/you-say-tom-ay-to-and-i-say-tom-ar-to/comment-page-1#comment-12869 Bubbbles Fri, 08 Aug 2008 10:26:09 +0000 http://therawchefblog.com/you-say-tom-ay-to-and-i-say-tom-ar-to/#comment-12869 what are spring greens? what are spring greens?

]]> By: Valerie http://therawchef.com/therawchefblog/you-say-tom-ay-to-and-i-say-tom-ar-to/comment-page-1#comment-12590 Valerie Sun, 03 Aug 2008 08:17:53 +0000 http://therawchefblog.com/you-say-tom-ay-to-and-i-say-tom-ar-to/#comment-12590 I've been wondering what is jicama? And is it available in the UK? From Russell: Hi Valerie, Jicama is a root that has white, quite sweet flesh. Wikipedia have got it right on this one: http://en.wikipedia.org/wiki/Jicama I have seen it in the UK but it's not that widely available. I’ve been wondering what is jicama? And is it available in the UK?

From Russell: Hi Valerie, Jicama is a root that has white, quite sweet flesh. Wikipedia have got it right on this one:
http://en.wikipedia.org/wiki/Jicama

I have seen it in the UK but it’s not that widely available.

]]> By: lou http://therawchef.com/therawchefblog/you-say-tom-ay-to-and-i-say-tom-ar-to/comment-page-1#comment-12409 lou Wed, 30 Jul 2008 21:17:28 +0000 http://therawchefblog.com/you-say-tom-ay-to-and-i-say-tom-ar-to/#comment-12409 Hi Russell, lambsquarters (US) is known as goosefoot or fat hen in the UK. It's not the same as lamb's lettuce/corn salad. It's considered a weed (though I had some in my dinner tonight!) and looks and tastes quite different. There's also, to add to your list, napa cabbage(US) = chinese leaf (UK). From Russell: Great, thanks Lou. Hi Russell, lambsquarters (US) is known as goosefoot or fat hen in the UK. It’s not the same as lamb’s lettuce/corn salad. It’s considered a weed (though I had some in my dinner tonight!) and looks and tastes quite different.
There’s also, to add to your list, napa cabbage(US) = chinese leaf (UK).

From Russell: Great, thanks Lou.

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