tryska

don't forget the salt potatoes Phaelon they taste way better at the fair than they ever did when i made them. sadly i can't get salt potatoes down here. :( i loved the cheeses at the Dairy Building, but i totally missed the maple snow cones and deep fried oreo/twinkies/snickers schtick. i remember the walk away sundaes, and fried dough vendors, and the frozn chocolate covered bananas on a stick. those were fun.

sweet cornbread goes good with barbecue.

i prefer a lightly sweet cornbread. not corn-muffin sweet, but just sweet enough that you don't taste baking soda.

jamaican hellfire. the red-hot kind. nice fruity habanero with a pleasant after-burn. and matouk's hot sauce (the red kind again) and frank's red-hot too. usually for wings and snacking and whatnot.

nutrasweet, caffeine withdrawal and wine.

i found some lemonade in the british section of my farmer's market the other day. have you tried your various substitutions tommy?

Probably it is conditioning over the years, I prefer parboiled (converted rice) rice with most south Indian curries, especially Kerala curries with lots of coconut in the sauce. When the curries I serve are north Indian I do want the rice to be Basmati. With idli and dosa the chutrney must be made with fresh coconut (another Kerala obsession, I admit). With Pulihara (tamarind rice) I want tomato rasam, papad and booralu. Ammini you should try the medium grain japanese rices with south indian curries. they take a lot of rinsing, but mm..so sticky and delicious.

depends on how much hing is used.....

this is very good reasoning. unless, i suppose, you stock your shelves with a bunch of different powders...

i dunno why you are so anti-from scratch mongo. i know i was excused from you characterisation of people who mystify cooking, but i feel i do have to say, for many Indians that came to the US in the 60s and 70s their just weren't powdered masalas (aside from GITS) available in that one local all encompassing "oriental" store that might have been in your town. you'd either have to have friends pick you up podis when they went back home, or make you're own with what you could find at hte oriental store. (or the health food store where all the hippie neo-vegetarians got spices in bulk)

so Ahn's is still there? i grew up going there every couple of weeks with my mother to get groceries. it always smelled of dried fish or shrimp or squid or soem such thing.

pasta for the masses. my ex was a server at the one in atlanta.

hazelnut cream, chewy molasses stuff, strawberry or raspberry cream, truffle centers, liquer centers, cherry cordials. not particularly fond of nuts themselves tho. or vanilla fudge. won't stop me from eating them,. but they're not my favorites. :) the kashmiri and caribbeean ones sound good.

mine have mostly been everest brand. i'll have to check out MDH.

see i've had wierd problems with the spice mixes i've tired. some just don't have the right mix of spices for me or smell funny, others have given me digestive disturbances of one sort or another. best for me at least, to go with what i know.

i still do mine from scratch. and i don't even make a powder out of it. i buy the already ground individual spices and then mix what i need for whatever flavor profile.

whatever happened to Pindar? I have fond memories of visitng their winery and i see no mention of them in these articles.

i love fish and shrimp crackers, but only if made with potato and rice flour i think? don't liek the wheat flour ones as much. and i LOVE muruku.

What the eff is that? A bearded man laying in bed dreaming about his butcher? I'm troubled... He's wondering if the meat he's buying is really glatt certified or not. What it has to do with chocolate, that part is still a mystery. hmmm....maybe you don't have to worry about things like this when you eat chocolate?

Taiwan's chocolate scares me. the hershey's logo ripoff is also quite ironic.

i like them nuked with some cottage cheese as filling.

I had a really nice sweet potato curry at a bangladeshi place a few weeks back. can't tell you how to make it, but the spicing seemd about the same as for chick peas, minus any tomato.

yes, gummy bears are very 80s.

in my closet.