Tags
chicken wings, Chinese Five Spice, cooking, Food, New Latin, onomatopoeia, postaweek2011, recipe, Seasonings, Spice, stomach rumbling, Super Bowl XLV
BORBORYGMUS -bor·bo·ryg·mus, noun {bawr-buh-rig-muhs}
The word “borborygmus” has been rumbling around the English language for some 200 years. The term comes from New Latin, but traces its way back to the Greek “borboryzein,” which means “to rumble.”
This Olympian word ~ borborygmus ~ is an onomatopoeia for the rumbling in your stomach. Although stomach muscles contract whether food is present or not, rumbling is more common after you’ve gone several hours without eating. That’s why a “growling” stomach is often associated with hunger. Like mine. Right now. Hey, Latin scholars – what’s the plural for rumblings? Borborygmi?
We post recipes on the Food We Women Cook Page but here on the home page is THE PLACE to talk about rumblings in the world of food and in the kitchens of family, friends, and favorite chefs.
Food, like story, connects us. You know that cabinet we all have. Full of herbs and spices. Some untouched for weeks, months even. Like my Chinese Five Spice – anise, cinnamon, star anise, cloves,ginger.
The story goes that the Chinese incorporate the principal of the yin and the yang into their meals. The heat of a dish must be counter-balanced by an equally cooling ingredient. When you try this seasoning, you will be surprised at how the sweet, warm, cool and spicy flavors blend. Hmm, why did I buy it? The recipe is on the Food We Women Cook Page ~ Chinese Five Spice Chicken Wings ~ just in time for Super Bowl XLV.
I love to experiment with new flavors and jump at the chance to buy a different herb or spice. And I relish the challenge of finding a way to use it again. So…what herb or spice is languishing in your cabinet? Here’s a link to help you find a use for it. You know you want to.
//http://foodblogsearch.com///////////////////////////////////////////
Toni 1/16/11
I still have a couple of those red and white tins of spices from Lafayette Street. So that makes them maybe 40 or 50 years old. I’ve tested them and there is no taste beyond a tiny blip on my tongue to brain neuron. Why I keep them needs exploring.
Something you say here, Toni, makes me realize that we’re always searching in our writing and reading for new flavors, herbs, and spices. And once we find such we go about figuring out how to use them. How can I write so that there’s a yin and yang to the…to the?…to the message? Is this what our Gene Weingarten is doing? He sets us up to think his piece is going one way, and that’s sweet, but all of a sudden, he reveals another angle that blows us away?
(By the way, the Chinese Five Spice Chicken Wings is on my clipboard of food to try; as opposed to the recipes that are in a large bucket of recipes torn from magazines, recipes that sounded good on the first read and satisfied some urge to act in a cook-like manner but will probably never see the light of day, or at least the light of my oven.)
Patty
1/19/11