The Big Coconut: Tarragon

Scientific Name: Artemisia dracunculus

Tarragon is a perennial herb the grows wildly in North America; it is used in culinary and also in medicine as well. It is under the Sunflower family and can grow up to 59 inches tall. The leaves are lance-like in shape, broad and green. The flowers are formed in knob-like cluster and in each knob, it produces about about 30-40 tiny flowers. Some other species of Tarragon does not produce flower sand seeds like the French Tarragon but this specie has a strong flavor compared to the Russian Tarragon which on the other hand, does grow from seeds but it has a mild flavor. Tarragon actually tastes like Anise but milder.

This herb is rich in antioxidants as well as Vitamin A, C, and B-complex. Tarragon extract and Tarragon is also added in some medicine that help promote healthy blood vessels preventing platelet adhesion and aggression. It also have lots of minerals like calcium, iron, copper and manganese.

Tarragon can be added to your daily sautéd vegetables. It can be also added in salad dressings and garnished on salads. This herb is not only used in vegetables but also this can be added into meat dishes to add flavor as well. You can also make Tarragon Vinegar by infusing white wine vinegar and a bunch of Tarragon leaves.

The Big Coconut: Knife

No one knows exactly who or when the knife or knives were invented because clearly knives were used as a weapon millions or billions of years ago. Scientifically, cavemen used sharp stones to hunt animals or even as a weapon to kill enemies. These stones were sharpen enough to act as blades to cut meat and other things as well. In the Bronze Age, metal was discovered and stones were replaced. During the Middle Ages, stainless steel was used by blacksmiths to produce improved knives, daggers, sword, spears and other sharp weapons as well. As time goes by, knives evolved and were designed according to its purpose like Kitchen Knives were used in culinary, Combat Knives were used by soldiers, Hunting Knives were used by hunters and so on.

There are various types of Kitchen Knives in the world of culinary. Each one has its own purpose and these are:

Chef's Knife - used for preparing food. Also known as French Knife

Butcher's Knife - used for dressing animal meat, especially for butchering.

Boning Knife - used to debone poulty, fish and meat.

Oyster Knife - used to pry open oysters.

Bread Knife - also known as the Serrated Knife, used to cut bread , cakes and crusty pastries.

Paring Knife - used to core fruits and in some cases, can be used for carving fruits.

Carving Knife - used for carving cooked meats or poultry like hams or turkeys.

Cleaver - a large knife usually rectangular in shape, used for chopping meat with hard bones.

Kitchen Knife - all purpose knife.

Butter Knife - also known as Table Knife, used for slicing butter, cheese, jam and other spreads.

The parts of the knife includes:

Handle - handle of the knife.

Blade - metal part of the knife.

Tip - it the end of the blade, used for piercing.

Blade Edge - thinner side of the knife and is very sharp.

Spine - thicker side of the knife.

Bolster - screw or any security which holds and attaches the blade to the handle.

Butt - end of the handle.

Guard - some knives have these part where it separates the blade from the handle and protects your hand from slipping to the blade.

The Big Coconut: Puffer Fish

Scientific Name: Tetraodontidae

Puffer Fish is a poisonous fish that can kill anyone who tries to eat it because its skin and liver contains toxins. It has various names such as Bubble Fish, Swell Fish, Balloon Fish, Honey Toads and Blow Fish. Their species is related to the Porcupine Fish which looks the same as them but it has big spines surrounded on their body if they inflate. This defense mechanism is really helpful for them because they travel very slow. But once there is a predator close by or if it happens to get near a Puffer Fish, the Puffer Fish inflates by letting water or air come into their stomach then the spines protrudes.

Puffer Fish can be a remedy for cancer patients but mostly it is not really advisable to eat Puffer Fish because of it's poison which can literally kill people in minutes.

Puffer Fish can be fried and grilled. In Japan, Puffer Fish Sushi is very popular although it is really not that advisable to eat Puffer Fish because if it is not properly cleaned and prepared, it can be deadly.

The Big Coconut: Pegions

Scientific Name: Columbidae

Pigeons can be seen all over the world except at dry places like deserts and even in cold places such as Antarctica. Pigeons are mostly found in tropical forests and woods. Pigeons and Doves are very similar to each other because they are of the same family. Pigeons are stout birds with short necks. Common Pigeons are colored gray with hints of black, white and green. The young Pigeons or Doves are called "squabs". They also have other species like:

Black-banded Fruit Dove - Australia

Eared Dove - South America, Britain, China and India

Laughing Dove - Africa

Whistling Dove - Fiji Island

Somali Pigeon - Somalia

Pigeons are rich in Vitamin B, Iron, Calcium, Copper, Selenium, Omega-3, Omega-6, Protein and many more Vitamins and Minerals because Pigeon meat or Squab meat are very healthy to eat. Eating Squab meat will improve thyroid function, lowers risk of cancer and heart diseases. 

Pigeons and Doves can be fried, roasted, steamed, barbecued and stuffed, Examples are Pigeon or Dove Tortelli, Japanes Grilled Teriyaki Doves, Turkish Roast Pigeon, Cajun Grilled Doves and many more. 

The Big Coconut: Chickens

Scientific Name: Gallus gallus domesticus

Chickens are domesticated fowls over 3000 years ago by the Chinese and are very common world wide. Chickens are consumed for their meat and eggs. Their species are more than other birds around the world. Adult male Chickens are called "cocks" or "roosters" while younger male Chickens below one year are called "cockerels". Adult female Chickens are called "hens" while the younger females are called "pullets". Chickens are omnivores and they usually eat seed or worms from the ground. Even they have feathers and wings, Chickens cannot fly very high.

Chickens are a good of source of Protein and Vitamin B6. They also contain Phosphorous and Niacin.

Chickens can also be cooked in many ways. The most popular dish for Chicken is Fried Chicken, Buffalo Chicken Wings and Barbecue Chicken. In Philippines, there is the Chicken ala King which is a baked dish. Usually the sauce is made by combining spices with mushroom sauce and sliced vegetables with Chicken. The baking dish is covered with a pie crust. Other Chicken dishes includes Braised Chicken, Chicken Skin Cracklings, Chicken Soup, Chicken Kiev, One-pot Chicken, Chicken Salad and many more.

The Big Coconut: Beef

Scientific Name: Bos primigenius

Cattles have been domesticated since 8000 BC for its milk, meat and leather. The cattle's meat is called Beef which is from the Latin word "bos". Beef is commonly used in American, European and Australian cuisines. It is also divided into different cuts such as Dutch Primal Cuts, Brazilian Primal Cuts, Argentinian Primal Cuts, UK Primal Cuts and American Primal Cuts. Beef can be taken from Cows, Steers and Bulls.

Beef is rich in Protein, Vitamin B6 and B12. In other types of Beef, depending on how the cattle is raised, it can contain Selenium and Omega-3. 

There are many ways to cook Beef and some examples are Beef Steak, Beef Sausages, Braised Beef, Beef Soup and many more. Other parts of the cattle like the intestines, eyes, tail, tongue and even the testicles can also be cooked.

The Big Coconut: Lobsters

Scientific Name: Homarus americanus

Lobsters are crustaceans and they have a very hard exoskeleton which they undergo molting once in a while in order for them to grow. They are caught using bait cages that are submerged into the ocean about 900 meters or more. There are other types of Lobsters too and their color varies from black, brown, blue, red-orange and many more. They have two huge claws for gripping and for crushing things either for food or for self-defense. They also have ten legs for walking, antennas as sensors and mandibles for eating. They have a greenish liver and pancreas which in culinary it is called a tomalley.

Lobsters are good for boosting the immune system, for brain development and good for the reproductive system. They have low calories which means they are good for the body. Lobster meat contains copper and it is good for the tissues and bones. Eating Lobsters can also avoid arthritis, kidney problems and other various diseases.

Lobsters are cooked in many ways like Lobster Salad, Lobster Bisque, Boiled Lobster, Steamed Lobster, Baked Lobster, Lobster Rolls and many more.

The Big Coconut: Oyster Mushrooms

Scientific Name: Pleurotus ostreatus

Pleurotus comes the Greek word which means "side ears". Oyster Mushrooms are also known as: Abalone Mushrooms, Tree Mushrooms and Elephant Ear Mushrooms. They usually grow on trees, straws, saw dusts and even dying trees. It has a wide oyster or fan-like shape and is colored white, dirty white, grayish and light brown. The caps are gilled underneath and it is either they have stems or laterally attached with one another. Oyster Mushrooms are cultivated throughout the world and they different species.

Oyster Mushrooms are rich in Vitamin B Complex, Vitamin B3, Protein and Calcium which beef, pork and chicken meat contains. Oyster Mushrooms are fat free and has no cholesterol plus they boost the immune system.

Oyster Mushrooms can be stir-fried, barbecued, grilled and omelette. But personally I love Fried Oyster Mushrooms. It is done by making a batter of your choice then dipping the Oyster Mushrooms in it. Then you will deep-fry it for a few minutes until it turns golden brown. It's best served with onion-mayo dip, or any dip of your choice.