Ethnic Cuisine

It's a special wholegrain mustard with a chocolatty sort of taste, and it's needed for making a Bavarian meal called "Weisswuerste", white parsley sausages, eaten with buns and pretzels, ideally with a glass of Hefeweizen beer or three. I've found all else so far, but the mustard is proving quite elusive.
Any Bavarian food aficionados here who can help me?
Cheers.

2006-11-23 09:35:45 · 3 answers · asked by Tahini Classic 7

Regards from México........

2006-11-23 07:42:48 · 15 answers · asked by Anonymous

2006-11-23 07:34:28 · 5 answers · asked by mark j 2

2006-11-23 06:35:43 · 21 answers · asked by Anonymous

2006-11-22 22:05:17 · 31 answers · asked by wandabeppe 3

2006-11-22 17:18:07 · 11 answers · asked by Damnit 2

2006-11-22 17:05:01 · 8 answers · asked by Anonymous

i like both tacos are good :)

2006-11-22 16:19:53 · 28 answers · asked by Bethie-boo 1

I am making it for thanksgiving and lost my recipe please help i need to make it tonight....

2006-11-22 12:09:25 · 1 answers · asked by Becky 4

it can also be a resturants "Name"

2006-11-22 10:25:18 · 37 answers · asked by djtzclark 3

I went to Cd. Juarez and bought cookware (cast iron skillet etc.) including one of those two-handled copper pots that are often used to cook carnitas. It's not a steel-lined copper pot or anything, it's just a two-handled copper pot.
I've seen these unlined two-handled copper pots used to actually cook with (in a restaurant in California that sold carnitas by the literal ton, every weekend). I think this one is really meant for cooking -- Although the place I bought it had some tourist junk, it also had stuff that was pretty clearly made for real kitchen use (like the cast-iron skillets and Dutch ovens they were selling). So I think this pot is really made to be used as a cooking implement. But the question is, can I just wash it and use it? Or does it somehow have to be prepared first (like, you know, a cast-iron skillet must be prepared properly before you can actually cook with it.) Anybody know?

2006-11-22 09:55:49 · 3 answers · asked by kbc10 4

Recipe called for 1 cup kosher per gallon of water. I had to use 5 gallons of water to cover my 20 pound turkey, so I was supposed to use 5 cups of salt, I only used 4 and thought that was a lot, so I tasted the brine and it tastes pretty darn salty! Will this make my turkey too salty to eat? Or will the turkey not be affected by this much salt?

2006-11-22 09:34:23 · 2 answers · asked by Always PO'd 3

2006-11-22 09:04:04 · 3 answers · asked by comeundone4162 3

It's made with rice, ground meat, and pine nuts, and I had it served with yogurt. Recipe????

2006-11-22 09:03:26 · 3 answers · asked by Someone who cares 4

They're yummy.

2006-11-22 08:44:16 · 2 answers · asked by Someone who cares 4

What is your favorite food or type of food such as Italian or Chinese?

2006-11-22 08:32:45 · 21 answers · asked by Mark B 1

2006-11-22 08:09:24 · 4 answers · asked by be cool 3

What should I order at a Japanese restaurant?

2006-11-22 07:42:53 · 10 answers · asked by killerqueen040 1

I know that Kosher turkeys do not need to be brined. Does the same hold true for Halal turkeys? This is the first thanksgiving I am cooking, and I'd like to make the best turkey possible!

2006-11-22 07:16:58 · 2 answers · asked by Anonymous

Do you know the recipie for original italian spaggeti carbonara?

2006-11-22 06:20:14 · 8 answers · asked by george m 1

Liver pudding is a Pennsylvania Dutch recipe. It is GREAT heated up and placed on pancakes! I live in California--no liver pudding to be found!

2006-11-22 06:09:05 · 6 answers · asked by shrinknurse 1

Going to get some Chinese food today. Anyone know which is better...brown rice or chow mein (the one w/ noodles/veggies)??
Thanks!

2006-11-22 05:52:35 · 12 answers · asked by Anonymous

2006-11-22 05:12:30 · 13 answers · asked by princess-of-somany 3

I have procrastinated until today to figure out what I should cook for tomorrow. Considering that a lot of dishes are made day before and sit until cooking time I need Help!!.

I would like to make lechon I have the basics down, can any one offer any tips on better tasting lechon,
or
Can someone suggest an easier bolivian meal to cook for 8-12 people ......
Any tip is helpful!

2006-11-22 05:00:20 · 2 answers · asked by milenka_b 2

2006-11-22 04:22:46 · 2 answers · asked by createtoshare 1

2006-11-22 02:30:06 · 2 answers · asked by alenka m 1

Does anyone have a good recipie for meat filled samosas? And the green cilantro dip that goes with it.

Thanks

2006-11-22 01:56:50 · 3 answers · asked by foodie 5

it has chicken broth as the base

2006-11-22 01:46:59 · 6 answers · asked by sweetlildeethang 1

2006-11-22 01:43:10 · 16 answers · asked by kitsy_bridges 2

Please tell me the exact proportion of dal, curds, water ,salt etc.

2006-11-22 01:24:09 · 1 answers · asked by akalpita d 1