The proper pronunciation is " she-tah-kay."* Unfortunately, it's also a real mouthful to say. Often used in traditional medicines as well, this fungus is both delicious and practical. It’s time to get your mind out of the gutter when it comes to pronouncing this popular mushroom found in staples throughout Japan and many other Asian countries.
But chances are, there are at least a few that you've been saying wrong for years. In countries around the world, some foods in particular are routinely butchered by hapless out-of-towners.ĭepending on where you’re from and where you’ve traveled, some of the following examples of commonly mispronounced foods may seem laughably obvious. If you’ve ever had an experience like this, you understand how easy it is for foreign food names to get lost in translation. The vendor looks at you, judgment in his eyes, and replies that, yes, you may have a “ kwa-sahn.” You walk up and ask: “May I have one cruss-aunt, please?” You’re an American in Paris, walking along the Seine, when you pass a street vendor selling fresh croissants. (Their skin is a great source of nutrients.) Assemble the gratin in a casserole dish, or divide it between smaller vessels, such as individual ramekins or small cast iron skillets, for fun family-style dining.The next time you order a wiener, edamame or sherbet, do it the right way.
So long as you scrub them well, you don’t need to peel them. I prepared this recipe with a variety of red, golden and Chioggia beets. Let the skeptics eat with their eyes, and just perhaps, they’ll be convinced to pick up a fork. At the very least, everyone can agree that it makes for a stunning vegetarian showstopper. As the beets roast, they release their juices, resulting in a dish streaked with vibrant flourishes of color. Happily, all the flavors meld together, and while the beets are undeniably present, they are not overwhelming in flavor. If you must cloak a vegetable, this is the way to do it. In this recipe, they are thinly sliced and blanketed in creamy layers of garlic, orange-infused sour cream and nutty, piquant Gruyere cheese. I can suggest, however, that this gratin might be your best chance to convert them.īaby beets are mild and sweet, and their flavor is less assertive than their grown-up relatives. Now, I can’t promise that any of your beet-averse family members or friends will do a complete 180-degree turn on their opinion when it comes to these earthy roots. Beets: People either love them or hate them, and this can create a divide at the dinner table.
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