Ethnic Cuisine

2006-11-01 00:57:16 · 9 answers · asked by angelblueeyes618 1

My daughter has been trying to find out which flavourings are used in Italian cooking but is having problems obtaining the correct information

2006-10-31 22:23:00 · 24 answers · asked by rcmkm_in_uk 1

2006-10-31 17:27:29 · 5 answers · asked by ek 1

Chocolate covered songbirds?

2006-10-31 15:19:49 · 21 answers · asked by Anonymous

2006-10-31 13:15:12 · 16 answers · asked by Robots 4

do you think they are putting crack in the food?

2006-10-31 12:11:11 · 16 answers · asked by Addie B 3

I know waht it is used for and what i've used it for, but i want your answer of what you have used it for or heared it being used for .. Also where do you live?

2006-10-31 11:34:03 · 18 answers · asked by Anonymous

Would you rather drink raw milk or eat a raw egg?

2006-10-31 10:32:35 · 17 answers · asked by bearcatz_07 4

I know ginger and cinnamon, nutmeg, allspice go well with peaches. But the Peach has been around for a long time, and has been in a lot of cuisines (chinese, persian, etc.) Western cuisine tends to have the same ones, over and over. So, what other spices work well with peaches? I'm probably going to use it to flavor a peach mead. Suggestions, Ideas? Thanks!

2006-10-31 10:18:06 · 8 answers · asked by Sad-Dad 3

2006-10-31 10:15:45 · 3 answers · asked by jbeck1234 1

For me its vinegar and bit of brown sauce. But I have been thinking of trying something different (for 40 years).

2006-10-31 09:31:05 · 74 answers · asked by Anonymous

2006-10-31 09:30:27 · 19 answers · asked by Anonymous

One of my favorite foods at our chinese buffet is fried zucchini. It is coated with this very crispy crumb coating. What is it and how do you get it to stick?

2006-10-31 09:26:30 · 8 answers · asked by Faith 5

2006-10-31 08:58:40 · 13 answers · asked by Anonymous

2006-10-31 08:47:15 · 10 answers · asked by Rochelle5969 2

2006-10-31 08:26:15 · 9 answers · asked by stormy 1

2006-10-31 08:17:15 · 20 answers · asked by Spadesboffin 3

mine always turns out red i dont know what im doing wrong

2006-10-31 08:05:05 · 7 answers · asked by kimberly d 1

How do you prepare it and what do you eat it with?

2006-10-31 07:24:54 · 7 answers · asked by confidoo 2

Please let me know soon, thats all I have left in the cabinets, and I'm starving.

2006-10-31 06:22:27 · 15 answers · asked by captain_jimmy_urine 2

2006-10-31 06:09:07 · 5 answers · asked by tyianna m 1

It is my boyfriends favorite and I want to suprise him...

2006-10-31 05:38:53 · 6 answers · asked by jewellee79 2

I worked with a wonderful woman from India and she used to bring in this awesome basmati (sp?) rice dish with chicken or beef and vegies-a few jalapenos and curry maybe??? It was a super labor intensive recipe but I cant find it anymore... Anyone have any ideas? Thanks!

2006-10-31 05:28:07 · 4 answers · asked by cici 5

2006-10-31 01:24:38 · 24 answers · asked by bozomo99 1

tell me about ur countries own fish marinade
diffrernt countires will give a wide rang to experiment with

thank you

2006-10-31 00:08:49 · 10 answers · asked by Anonymous

In Corsica & France, you can get a really delicious pate tete. I haven't seen this available in England. Is there an equivalent?
Most English people seem repulsed by the idea of eating brains.

2006-10-31 00:04:38 · 1 answers · asked by dzerjb 6

2006-10-30 19:41:21 · 4 answers · asked by sass_blue 2

I tried an Indian dish of potato cut into cubes that had whole mustard seeds in it. It was a yellow color and not very spicy can anyone please help me with a receipe thanks

2006-10-30 17:42:28 · 7 answers · asked by Anonymous

2006-10-30 16:11:32 · 7 answers · asked by mj_indigo 5

I have tried Whole Foods 365 Organic hoisin sauce (UGH!) and KA-ME (just a little better). I am looking for something so mix in my pho. Thanks, Eric

2006-10-30 16:04:40 · 6 answers · asked by ashevilleteacher 1