The main food in Thailand is rice. Everyone has eaten it since they were born. But we can't really eat rice alone so we have to have something to go with it. There are many dishes of food to go with rice. Most of them are hot and spicy and that is what Thai food is famous for.
วันอังคารที่ 4 มิถุนายน พ.ศ. 2556
A scallion, (also known as a spring onion, salad onion or green onion in many countries) is an edible plant the genus Allium. The upper green portion is hollow. It lacks a fully developed root bulb. They are milder than
most onions. They may be cooked or used raw, as a part of salads or Asian recipes. Diced scallions are used in soup, noodle and seafood dishes. Eastern sauces commonly remove the bottom quarter-inch before use.
The species most commonly associated with the name is the Welsh onion, Allium fistulosum. “Scallion” is sometimes used for Allium ascalonicum, better known as the shallot. The words scallion and shallot are related
and can be traced back to the Greek askolonion as described by the Greek writer Theophrastus; this name, in turn, seems to originate from the Philistine town of Ascalon (modern-day Ashkelon in Israel). The shallots
themselves apparently came from farther east. Other names
Scallions have various common names throughout the world. In some countries, green onions are mistakenly called shallots by non gardeners, and shallots are referred to by alternative names such as eschallot or
* Austria and Germany: Known as “Frühlingszwiebel”, which means ‘spring onion’. * Australia and New Zealand: The common name is ‘spring onion’, although Sydneysiders often call them “shallots”. * Belgium: Known as sjalotjes. * Canada: Known as green onion. * India: They may be referred to as spring onions. * Japan: Known as 分葱 or ワケギ in Japanese (the Japanese transliteration, “wakegi”, is another term for spring onions). * Republic of Ireland: The term scallions is commonly used. * United Kingdom and some Commonwealth countries, including Singapore: The most common name is spring onion. In Northern Ireland the name scallion is preferred, in Scotland they are known in Scots as cibies,
from the French syboe. * United States: scallion or green onion. The term green onion is also be used in reference to immature specimens of the ordinary onion (Allium cepa) harvested in the spring, and the term spring onion refers
exclusively to this onion in the United States. Varieties
White Lisbon (Allium cepa) White Lisbon Winter Hardy (Allium cepa)- an extra-hardy variety for overwintering. Parade (Allium fistulosum) Performer (Allium fistulosum)  Escallion
The escallion (Allium ascalonicum L., pronounced scallion with its silent e) is a culinary herb. Grown in Jamaica and Trinidad & Tobago, it is similar in appearance to the scallion, Welsh onion and leek, though said by Jamaicans to be more flavorful. Like these others, it is a (relatively) mild onion that does not form a large bulb.
The Jamaican name is probably a variant of scallion, the term used loosely for the spring onion, the leek, the shallot and the green stalk of the immature garden onion (Allium cepa). The spelling escalion is recorded in the eighteenth century; scallion is older, dating from the fourteenth century. The spring onion is sometimes know as eschallot. However, the OED’s reference to escalions in Phillip H. Gosse’s Birds of Jamaica (1847) implies that Gosse knew the shallot and the escalion to be different herbs, and this article accepts that authority. The term escallion is now not current in English outside its Jamaican usage.
Escallion is an ingredient in Jamaican cuisine, in combination with thyme, scotch bonnet pepper, garlic and allspice (called pimento). Recipes with escallion sometimes suggest leek as a substitute in salads. Jamaican dried spice mixtures using escallion are available commercially. Fresh escallion is rare and expensive outside Jamaica