Ethnic Cuisine

pls
i need to know how to make marron glacee .( chestnut with sugar )
thank you very much
yaseen

2006-12-08 22:06:53 · 4 answers · asked by Anonymous

pls i need to know how the japanese use molokheya to see how they differ from middle east useage .
thanks

2006-12-08 22:03:05 · 2 answers · asked by Anonymous

I used to get them at the Latino market in Los Angeles and the Mexican grocery store in Sacramento. I cannot remember the name. They were wheat based, not cornmeal based, and you had to split them yourself.

If you know the name of these rolls, do you also have a recipe? I love them for breakfast with leftover refried beans, salsa and cheese on them. I'd like to start a batch before bed, but honestly cannot remember the name to research a recipe.

Thanks for your help!

~Morg~

2006-12-08 18:17:23 · 5 answers · asked by morgorond 5

2006-12-08 17:04:55 · 19 answers · asked by Hello 2

2006-12-08 14:37:58 · 8 answers · asked by Venky 1

I paid $17.30 for lunch plus tip, and all I had was baked fish, naan chana and alu masala with chicken and creemed vegetables with a soda..Did I get ripped off?

2006-12-08 14:23:51 · 18 answers · asked by Anonymous

balls on your chin

2006-12-08 13:57:35 · 3 answers · asked by Anonymous

My great Grandmother (Polish) made a dessert of a flaky dough that she dusted with powdered suger and drizzled with honey. I don't know if it's fried or baked. My Grandfather was Italian and they usually only ate Italian food. My family called them "gristal"s (rhymes with crystal). Any help would be greatly appreciated. I was too young to realize that they wouldn't be around forever to ask.

2006-12-08 13:20:38 · 5 answers · asked by nkenne6 1

2006-12-08 13:19:37 · 19 answers · asked by Janice E 1

2006-12-08 10:21:05 · 13 answers · asked by Jill W 4

Has anyone had the Jamaican "Goat's Head Soup" before? I am thinking about trying it!

2006-12-08 08:56:48 · 8 answers · asked by DaveEngel1 2

Any idea's

2006-12-08 08:51:41 · 4 answers · asked by Anonymous

I found a recipe written in Spanish (from Argentina) and I am trying to translate it into English for school. I understand everything except one unit of measure: the torreja.

The recipe calls for 6 torrejas of cheese and 4-6 torrejas of ham. What is that in either metric or American measurements?

2006-12-08 07:05:57 · 10 answers · asked by Ali 3

2006-12-08 06:11:07 · 8 answers · asked by LaToya J 1

Baby, it's cold outside! So tonight I'm going to try my hand at a simple Indian dish: Hot Curried Beef, using the recipe from the label of Patak's curry paste. I'm thinking I should balance it with a simple vegetable or fruit. What would be yummy and traditional? Thanks!

2006-12-08 05:12:16 · 11 answers · asked by shannon e 1

2006-12-08 05:11:14 · 9 answers · asked by cityleaguefootballmom 1

According to this article ( http://www.slate.com/id/3529/ ) a lot of chefs are influenced by Indian cuisine, but because they aren't trained in it, sometimes they use the spices wrong. As an example it mentions that you should never use turmeric raw. Personally, I didn't know that about turmeric. I wonder what else I have to learn.

Wikipedia ( http://en.wikipedia.org/wiki/Indian_food ) lists some of the important spices in Indian cuisine:

chilli pepper
black mustard seed
cumin
turmeric
fenugreek
ginger
coriander (leaves as well as 'seeds' which are actually fruits)
asafoetida
cardamom
cinnamon
clove
nutmeg
bay leaf
mint leaf
curry leaf
saffron
rose petal essence

What rules or tips can you think of for using these spices? I would guess that some need heat to release their flavor, while others should be added near the end of cooking to retain their freshness? Perhaps some need to be taken out of the food after cooking, while others can stay in?

2006-12-08 04:17:07 · 5 answers · asked by unnua 4

for each meal as well as snacks??
Breakfast:?
Lunch:?
Dinner:?
Snacks:?
your help is greatly appreciated:)
Thanks in advance.

2006-12-08 02:38:44 · 15 answers · asked by Anonymous

Are the collards gowing in Italy the same as the collards that are so loved by people in the Southern United State?

2006-12-08 02:17:59 · 4 answers · asked by Bluebeard 1

I really love hummus but the one that I make is not as good as authentic hummus because mine comes out too dry. Anybody that can provide a good recipe will help me out big time!! thanks guys!!

flakyfresh

2006-12-08 02:02:21 · 5 answers · asked by Anonymous

Do they have some special ingredient I don't know about. Out of interest I find the Chinese use far more ingredients than the Indian when I have had a look in the kitchen

2006-12-07 22:38:04 · 32 answers · asked by Anonymous

it's supposed to be food?

2006-12-07 22:13:20 · 5 answers · asked by Lassie 2

Does anyone know if there's an African/Caribbean restaurant in Columbia South Carolina if so what's the name of it?

2006-12-07 20:12:03 · 2 answers · asked by chandangel 1

seaweed, rice, avocado?, and...what else?

2006-12-07 19:21:31 · 13 answers · asked by Rosabelle Winters 1

2006-12-07 17:39:52 · 5 answers · asked by paul B 2

Just wondering if anyone has tasted any bugs when they were little.

2006-12-07 17:15:51 · 12 answers · asked by Trinity 4

2006-12-07 13:12:33 · 12 answers · asked by hansburger022 1

I've tried making roti numerous times and they're consistently terrible. Burnt on the outside, raw on the inside. Any insight into what I'm doing wrong?

Many thanks!

2006-12-07 12:54:32 · 8 answers · asked by Victoria 4

Nor have I been to the local Mexican grocer, nor any Mexican restaurants. Do you think anyone cares?

2006-12-07 12:48:20 · 13 answers · asked by Anonymous

2006-12-07 11:50:28 · 16 answers · asked by Sam 1