Ethnic Cuisine

They are crackers with raisins (or maybe currants) with a sweet glaze on top. I had them a few years ago at a friend's house. If you could direct me to a online speciality store that sells them or even a recipe, I would be so grateful. thanks.

2006-12-14 04:41:54 · 3 answers · asked by drinksomechai 1

I ate at the Socumagrill. Interesting seasonings used. I couldn't tell what they were.

2006-12-14 04:31:35 · 2 answers · asked by Anonymous

i need to know for a project

2006-12-14 02:49:56 · 1 answers · asked by Absterbaby 3

2006-12-14 02:11:45 · 4 answers · asked by Techno blonde 2

i think that only muslims can better answer this question.....

2006-12-14 00:46:41 · 9 answers · asked by Anonymous

2006-12-13 22:15:50 · 3 answers · asked by Little Red 2

2006-12-13 21:32:29 · 12 answers · asked by Munira 1

I have a friend in Scotland that brags about how tasty haggis is. Personally, I wouldn't touch the stuff. But lately, I have ben harassing her about vegan haggis. Now, I want to know if such a thing is possible.

2006-12-13 19:01:03 · 6 answers · asked by wrldzgr8stdad 4

2006-12-13 17:40:06 · 1 answers · asked by Dong V 1

2006-12-13 16:28:26 · 3 answers · asked by Anonymous

I've done an internet search and only came up with a few that had spinach in them...that's not the one I'm looking for. I want to find the one that is just cheese. Thanks!

2006-12-13 15:42:45 · 5 answers · asked by Anonymous

There are some nice recipies from my book, The Best Of Scottish Cooking ( Dione Pattulio).
Many from the 'sweets' and 'baking' chapters refer to 'syrup'. Is this just a simple sugar syrup, and if so, what is the sugar to water ratio. or something entirely specific.? And then, one recipe measured out 'a teacup of sugar'. Is a teacup the same as a standard cup measure? Now, Aberdeen Butteries, recipe refers to 8oz 'strong flour'. What would be the translation for 'strong flour'. My guess is that it is NOT 'cake flour'. Would I be correct?
Scottland and the USA might both speak a form of English, but my cook book leaves little doubt about the differences between our two countries.
Any additional suggestions for what I might also encounter would be helpful. (Love haggis by-the-way. Want to make that too. I had it once many years ago and found it delicious and savory! It was served at a New Years dinner)
Speaking of New Years, have a happy upcoming 2007!
Much thanks!

2006-12-13 13:44:46 · 8 answers · asked by Pinky Pinkerton 2

What is that gob of small orange circles that comes in sushi rolls. Is it fish eggs???

2006-12-13 12:08:01 · 12 answers · asked by ms ambitious 4

i've heard beans and toast is a popular breakfast in england--what is it? is it really like a baked bean with toast? what kind of bean? do you use butter or cream? can someone give me a specific recipe to try? t hanks

2006-12-13 12:00:30 · 9 answers · asked by Anonymous

Tell me your insights on "pie"

2006-12-13 11:11:41 · 10 answers · asked by csilver7722 1

My favorite restaruant in Houston is HB steak house. They serve this salad before the meal that automatically comes with this orange colored dressing. It is awesome. Its kind of a tangy taste. Anybody know what this is called and where I can get it?
Thx!

2006-12-13 10:28:02 · 3 answers · asked by SS LAZIO 4

I often try to imitate chinese's restaurant's sauce but it doesn't quite have the flavor and texture as the chef down the street. I've just gotten married and want to cook for my newly wed husband, instead of buying TV dinner all the time. Thanks!

2006-12-13 09:43:55 · 4 answers · asked by Anonymous

HI! ---I am a curry freak! I've been cooking curries at home for more years than I like to admit. But, I would like to know if there's anyone out there who can send me a basic restaurant curry recipe.

I've tried certain curry books such as "The curry secret" and "Secret restaurant curries revealed" but none of their basic recipes are quite what I'm looking for. They’re ok.

I would greatly appreciate a response. Thank you, Guru.

2006-12-13 08:21:13 · 7 answers · asked by Guru 1

I have heard rumors about how pigs are slaughtered in some parts of Asia. While the pig is still alive, they insert a red-hot steel rod up its rectum and slowly through the intestines all the way to the heart while it dies very slowly. I mean I know humans can be very cruel but I still have a hard time believing this. Can anyone verify it?

2006-12-13 08:14:22 · 11 answers · asked by Anonymous

I'm looking for the recipe for tacos from the book "A Taco Testimony" by Denise Chavez. Can anyone out there help me?

2006-12-13 08:06:26 · 3 answers · asked by Cold Texan 2

It's kind of like jello but not really...ya know?

2006-12-13 08:05:35 · 2 answers · asked by b&m k 2

2006-12-13 07:14:36 · 10 answers · asked by Viks 1

2006-12-13 07:05:48 · 4 answers · asked by Anonymous

2006-12-13 07:03:42 · 9 answers · asked by texastruck_dallas 1

2006-12-13 07:01:50 · 123 answers · asked by Millie E 1

I am doing a school project on Bon Festival of Japan. We need to bring in a food (or drink) that goes along with it. It needs to be something simple (like a finger food) that I can make or buy. Also, it has to feed 50 people, so it can't be too expensive or complicated.

2006-12-13 05:19:53 · 12 answers · asked by Anonymous

I'm referring to the poultry marinade you often find in the Latin section of a supermarket... basically a blend of vinegar, citrus juices, and spices. My local supermarket started carrying it in gallon-sized jugs. This is convenient for us because of how much we use it, but it's a bit large to keep in the refrigerator.

I know that most things containing vinegar (hot sauce, etc) don't require refrigeration, but is this case I wasn't so sure because it also contains fruit juices. Is mojo marinade safe at room temperature after having been opened?

2006-12-13 04:45:11 · 6 answers · asked by Steve 2

Is he lying?

2006-12-13 04:31:30 · 7 answers · asked by wvucountryroads 5

2006-12-13 04:13:29 · 2 answers · asked by cloud 1

what are the ingredients for a good mai tai (cocktail)

2006-12-13 02:53:36 · 6 answers · asked by Nena 1