Katie's Collection of Confusing Kitchen words.
We need to speak two foreign languages to get by here: French and British.
Stove: A large appliance, usually black, that burns wood to heat the house. This is not to be confused with a
Cooker: A large appliance, usually white, used in the preparation of food.
A Stove can also cook food, but only if it burns wood and the cooking of food is a secondary operation.
A Cooker can also be used to heat the house, but only if it's an Aga.
Hob: The flat surface that contains burners, usually gas, used in the preparation of food. Often, but not always, the Hob is the top of the Cooker.
Boiler: A large appliance, usually red or orange, that burns fuel to heat the water that runs through the radiators to heat the parts of the house that the stove can't. It also heats the water for bathing, dishes, etc.
Unless you have an Aga; then the Aga heats the water.
The boiler is an optional appliance. Our friend in the mountains in Spain, where it gets very cold, gets by nicely with a stove on the main floor, a fireplace on the first floor and kerosene space heaters to supplement when the cold is severe. He has an 'on-demand' water heater. In old stone houses this is quite common. Remember, there are no hollow walls to run pipes and ducts through.
Furnace: Large, industrial plant used to smelt iron ore. Period.
One could probably use an Aga for that, too.
Central heating: Huh?
Central air conditioning: HUH???
Forced air: Forced to do what????
Lastly, where do you get the wood for the stove? In the forest.
Our current house has 2 fireplaces, a boiler that heats the water, 2 hot water radiators in each large room and 1 in each small room.
The house we are buying has 3 fireplaces, a boiler and 4 hot water radiators: 1 in each room. We think it works. ( I know, there we go thinking again!)
It has 10 foot ceilings and no double-glazing on the windows.
We're getting a stove.
But I really want an Aga.
Unfortunately, (for me) they are very, very expensive… Not to mention heavy.
Also expensive (but not heavy): Scallops.
I love scallops; I do not love the price of scallops.
I can get salmon for around $4.00/lb; nice shrimp for $5.00; but scallops are usually around $14.00/lb.
So, why not add a wee bit of ham to stretch it a bit? Besides, the salty ham really brings out the sweetness of the scallops. I used our local Vendèen, dry-cured ham but Prosciutto or Serrano would be more readily available, and much the same.
Grilled Scallops and Prosciutto on Tarragon Cream
10oz (350gr) large scallops
4 slices Prosciutto, or other dry-cured ham, not paper-thin, 1/16" (.2cm)
1 tbs olive oil
1/2 tsp paprika
Mix olive oil and paprika. Add scallops and stir to coat. Cut ham slices in thirds. Combine ham and scallops. Cook ham and scallops in a mesh grill pan over direct heat on the barbecue grill for 5 – 8 minutes, until scallops are done and ham starts to crisp. Remove and serve on Tarragon Cream
1/3 cup (3oz, 90ml) chicken stock
1/3 cup (3oz, 90ml) white wine
1/3 cup (3oz, 90ml) crème fraiche or sour cream
1 tbs fresh tarragon
2 tsp cornstarch (maizena) dissolved in 1tbs stock
In small saucepan, over medium heat, bring stock and wine to a boil. Add tarragon and simmer 5 minutes. Mix cornstarch in stock and stir into simmering stock. Cook until thickened – should be quite thick. Remove from heat and stir in crème fraiche.
In French: 'Chauffage' is an appliance that supplies heat to the house, whether a wood burning stove, an electric wall radiator or electric space heater. A kerosene space heater is 'le poêle' not to be confused with 'la poêle' which is a frying pan.
The appliance that one uses to prepare food is 'la cuisinière', like the word for kitchen 'la cuisine' or the words for cooking 'faire la cuisine'.
Think I'll go make lunch….