Glossary P
Phrik Kap Klua refers to one of Thailand's dips which is made from a mixture of sugar, salt and crushed chilis. In Thailand, one of the common sights are roadside fruit vendors which sells ready-to eat fresh fruits, with raw pickled mangoes, ripe pineapples, fresh guavas, etc. along with these fruits is an ample supply of Phrik Kap Klua where sour fruits, like green raw mango or guava is dip before eating.
Dried dips are one kind of Thai dips. Phrik Kap Klua is dried dip for fresh fruit snacks
In the Philipines, we also eat sour fruits, like raw green mango, guava, pineapple, tamarid dipped in salt. In Ilocos, we combine salt and Sukang Iloco (vinegar). It might be quite amazing for other people from other cultures, but that is what we learned growing up. In Germany, we have a sour cherry tree which yields many fruits, but they are so sour so I eat them with with salt, just like how I eat Duhat in the Philippines.
Pastille de Vichy refers to a French candy. Vichy pastilles were first developed by a pharmacist in the early 1800's who wanted to incorporate the digestive enhancing qualities of the famous Vichy water in a pill form. Originally the pastilles contained only sodium bicarbonate, but these days they are made from the minerals that remain when Vichy water is evaporated, along with sugar and some flavorings. The classic Pastille de Vichy is mint flavored, but Vichy Pastilles also come in lemon and anise flavors.
Vichy pastilles are not too sweet with a slight salty taste (that's those healthy digestive minerals) that melts slowly in your mouth. They freshen the breath and are said to help digest, making this French candy especially popular during copious meals. The perfect accompaniment to your next ten course French feast!
A Pâte à Bombe is the French term for a mixture used as a base for making chocolate mousse and other mousse-like desserts. This term is used for egg yolks beaten with a sugar syrup, then aerated. It is the base used for many mousse and buttercream recipes.
It is made by pouring a sugar syrup that has been cooked until it is 121 degrees celsius (249.8 farenheit) over egg yolks and whipping the mixture until it is completely cold and has transformed into a uniform, unctuous, airy mass.