Ethnic Cuisine

What does wasabi comes from, i want to know everything.

2006-12-11 15:27:34 · 11 answers · asked by Anonymous

2006-12-11 14:14:56 · 11 answers · asked by sherry h 2

When I moved to the East Coast from California, I noticed that chow mein refers to crunchy noodles instead of the soft ones.

2006-12-11 13:57:27 · 11 answers · asked by Jen 2

LETS GO BORICUAS HELP A BORICUA OUT!!

2006-12-11 13:27:37 · 4 answers · asked by lilricanmami808 1

like chicken, with shrimp, sausages.... for projects

2006-12-11 11:03:06 · 2 answers · asked by save an egg crack, a smile 4

2006-12-11 10:39:43 · 14 answers · asked by viviennerousseau 1

2006-12-11 10:19:31 · 6 answers · asked by cead 3

It seems to me I have seen Chinese paintings with persmmon trees, but I have never seen the fruit in chinese food...

2006-12-11 10:12:38 · 4 answers · asked by MEAcat 2

I'm reading The Lion the Witch and the Wardrobe for the thousanth time and I still am wondering what turkish delight is

2006-12-11 10:12:12 · 10 answers · asked by Anonymous

I always hear people complain that there are no "real" mexican restaurants in virginia beach. I think they are still pretty good. Is there a different way of cooking an Enchilada or is there something I'm missing altogether?

2006-12-11 09:56:05 · 17 answers · asked by Ben B 3

I purchased a lot of Sushi's yesterday and have some leftovers. I kept in the fridge thinking I might eat it today. Is it healthy and hygenic to eat left over sushi's?

2006-12-11 09:52:01 · 11 answers · asked by kunalsc 3

2006-12-11 09:37:31 · 8 answers · asked by Fillup 3

I love Chicken Pad Thai, no spice, extra egg.

I also love Bubble Tea!

2006-12-11 08:24:32 · 23 answers · asked by Anonymous

are lop-sided, live on hills and can only run in circles and this is the reason they are so easy to catch

2006-12-11 07:54:32 · 19 answers · asked by toni lee 3

2006-12-11 02:49:49 · 19 answers · asked by stan1754 1

2006-12-11 02:28:16 · 22 answers · asked by justinslovelymrs 1

2006-12-10 23:44:40 · 9 answers · asked by AKINWALE A 1

2006-12-10 22:21:09 · 12 answers · asked by beckie m 1

Please tell me quikly i dont have much time!! If you answer it i'm definitely piking u as a best ansa!

2006-12-10 21:53:29 · 13 answers · asked by Anonymous

2006-12-10 21:44:03 · 15 answers · asked by volksbank 4

I wish I could find a decent NY style eggroll in Los Angeles. Since I can't, I just want to know why it is that nearly every single crusty Chinese joint in the tri-state area can crank out a pretty decent eggroll (with the thick brown skin, crispy outer layer but chewy inner layer, seasoned cabbage and bits of sweet and salty bbq pork and tiny shrimp on the inside). Eggrolls outside of the tristate area seem to actually be spring rolls, the largely flavorless concoctions with the think, flaky, crispy exterior and no meat inside.

Is there a genetic difference between the Chinese who immigrated to NY and the ones who made it out of the city? Why has the art of the big, delicious eggroll died out outside of New York? What's going on???

2006-12-10 21:23:24 · 7 answers · asked by levbarg 2

I need to make a special meal for a good friend and i am by no means a chef. I was hoping someone might have a clear recipe that I could follow and make a delicious meal. Thanks.

2006-12-10 18:24:16 · 5 answers · asked by Ashley I 2

2006-12-10 16:50:21 · 3 answers · asked by ballin 1

if yes which one?

2006-12-10 16:40:44 · 24 answers · asked by Anonymous

2006-12-10 16:38:27 · 6 answers · asked by vaerio81 1

2006-12-10 16:18:41 · 11 answers · asked by cead 3

I need some flour that is more coarse than regular flour but not as course as course flour... It's for Rohliky, Czech rolls, so I'm assuming it's some sort of "European specialty" flour. What would be an American equivalent, or what would it be called?

Thanks!

2006-12-10 13:23:54 · 2 answers · asked by Pumusa 2

2006-12-10 12:45:07 · 7 answers · asked by Anonymous

I'm looking for a description of them.

2006-12-10 11:08:19 · 14 answers · asked by rob j 1

I would like to make empanadas, but I cannot deep fry them the way the recipe traditionally says. My friend said use vegetable oil in a pan, but how do I do this?

2006-12-10 10:38:12 · 5 answers · asked by stardust8529 2