tryska

and maybe north korea.

thanks! i will have to give it a try and see if i can tell a difference.

so steaming after roasting! i'll try that next time. btw - how does pan roasting work for hazelnuts?

canadians are not gonna like this.

i must get some. and some corn. love that nailpolish color, btw.

this reminds me...indian garlic pickle and peanut butter.

me either. :(

where the heck do you find that monica?

so jgarner - the blanching with baking soda worked well then? i tried the roasting method and had a hell of a time. how much baking soda and how long?

what a brilliant idea.

hmm...what an interesting idea. you should put that in the the 2 tastes thread.

hmm..did some research myself and this is what i've got so far - can't say they'll have what you are looking for tho, but maybe if you call them and ask: Highland Bakery Alon's Pastries a Go Go Little European Bakery you weren't kidding when you said we prefer sweets - i never realized the dearth of savory morning fare that doesn't involve cooking of animal byproducts. hmm.

it's a good place - i like their meat pies - but it's basically that - aussie meat pies - unless they've changed things since last i was there (which was like 3 years ago)

there's a viet-french bakery on roswell road if i recall correctly - give me a minute to find the name of it......the bakery gg refers to above is definitely very australian (not that there's anything wrong with that, but i'm guessing you want authentic french. i'm not sure we've got that besides la madeliene, to be honest)

here's where i would start: Chili Powder Ground Turmeric Ground Coriander Ground Cumin i've always bought already ground, but i suppose if you want to grind on your own, well there you have it. And maybe mustard seeds.

the mushy peas may be more english, laksa - i just got that from some dopcumentary or some such thing where people went to a stall and got their meat pie with mushy peas, and i remember the girl going on about them. as for the pulled tea - yeah tea-stalls are quite pervasive in India as well. but yeah i suppose it could be malaysia's national drink too.

australia - meat pies and mushy peas? Saudi Arabia from what i remember - Kibbeh, Pita bread (don't know their name for it) and mint tea.

i dunno - i believe hte pulled tea came with the muslims from india. chai is made the same way. as for India's national dish - it's NOT curry. You'd really have to break it down to North India and South India - North India - Tandoori Chicken, Naan South India - Masala Dosai (okay - i jsut chose my particular favorites but i'm desperately trying to rid the world of the notion that Indian food is all about the amorphous "curry") and to add some others - Puerto Rico - Mofongo and cuchifrito Morocco - Tajines (don't know if i spelled that right) Portugal - Salt Cod, Pork and Clams, Porto

the orignator of this thread never did come back to clarify, did they?

see that. god don't like ugly.

i remember only seeing corn in North India - at roadside stands grilling it the same exact way you describe. i must say the cobs were quite sickly looking in comparison to the ones here in the US>

cadburys and dots is it? (the m&m type candies?) i also used to love this sweet called lacto-bonbon. does that still exist?

stabbed myself in the palm when i was 9 or 10 whilst trying to cut overdone brownies i had made myself with a, umm..steak knife. i jsut checked and it's still there.

heh. word. along with vanilla coke, cajun style boiled peanuts and reese's peanut butter cup popables.

pears and port-wine cheddar spread pepperoni and cream cheese country/breakfast sausage and maple syrup or fig preserves