tryska

perhaps the resin erm.... clumps for lack of a better word? i know this happens when i drop resinous tinctures into water.

i had no idea they delivered in LA, Mongo - i' have never seen it anywhere on the east coast. which is strange. There may be places in NYC, but i didn't know about any when i lived there. thanks for your input tho, i'm glad to see that it is viable. those restaurants that deliver - are they dine-in restuarants first, and delivery and takeout second, or similar to the chinese takeout stands?

onions were the bane of my existence all through childhood. (especially sucky when you are indian) anyways....i remember the day distinctly - it was 1999 i was then 28 years old and for lunch i craved a cheeseburger with raw (RAW of all things) onion. that's when i realized i had become a grownup.

this is one of the most fasinating threads i have ever read on the worldwide web. it's tragic that it revolves around such a sad turn of events, tho.

*sigh* does no one have any input for me? is this a really bad idea? this is one of the first places I posted this thread, to see what type of reception the idea would get, or perhaps learn from other people's experiences with the notion. i can't really think of anyone else who would know about this stuff, in the real world or on the web. normally threads in this forum get a lot of input, but y'all are curiously silent here. why is that?

here's molinari's cocktail cookbook to give you some inspiration... http://www.molinari.it/eng/index2.html

how about using it with coke as a mixer? simple easy - the tastes should compliment. might try ginger ale too...that would be kind of exotic tasting. or maybe cream. that could make for a good after-dinner liquer. (mind all of this is based on never having tasted arrack, and going on the anise note)

i've still been thinking about this idea....what would translate well to cooking and transporting? obviously not dosas...what about papads? how do restaurants make large amounts of curries? does one make everyhting beforehand and set it to simmer? i guess these are questions for a restauranteur, if anyone is willing to let me pick their brain.

rock on human bean - that's exactly where i was going with my posssible research project. <~~~~~is a natty bb.

ack. what is it about certain new yorkers and the need for ketchup on everything? i didn't notice until i started uni on Long Island, but it was strange. btw - call me crazy but the broiled spam, velveeta and wonderbread sandwich kinda sounds good, in kitschy kinda way. (minus the ketchup)

i like gerber banana.

i put ketchup on my eggs. but only if it's a fried egg sandwich. if it's scrambled eggs, then i like hot sauce. if they are over easy, i like them with lots of salt and pepper. i used to think mayo was gross with fries, until i had mayo with sweet potato fries. that was compellingly delicious. i think ranch is scary, and i think people who slather everythign in ranch are really gross.

wow..you just ruined the whole "night-caught" mystique for me. now i realize it's kinda like shooting fish in a barrel.

yeah the basic menu is pretty much done at most of the indian restaurants here too....it's just no one delivers. i'm not sure why...i don't see what stops them. so why not create a restaurant where dining in is downplayed, but delivery is the thrust of it, you know? or better yet, both a thriving dine-in plus a strong delivery. reminds me of the best-quality chinese in my area .

I got this thought yesterday as I drove back 10 miles from one of my favorite Indian restaurants. I had gotten carry-out and they gave it to me in one of those chinese food containers. I live in an area that could be considered yuppie - lots of single people and apartment complexes, and definitely open to eating Indian. If the menu were in the style of a Chinese food menu do you think it would be difficult to translate - i think eventually, like chinese is not true chinese, it would somewhat mongrelize, but good quality shouldn't be that hard to turn out. a basic menu would be similar to chinese, appetizers, soups, entrees, both veg and non veg, breads, biryanis, and desserts. I don't know if the UK has restaurants like this, but there is nothing like that as far as I know in the US.

tomatoes, tamco and amchur powder.

hey! you are right by me! the kroger on 41 is loads better than the kroger on delk tho. i use it for non-food and package food items when coming back fromt he gym (Crunch). I def prefer the Publix on cumberland. I'm moving from 41 to paces ferry in a couple months and am thrilled that publix is right there..kinda wish the eckerds was a walgreens tho.

interesting that that comes from Ornish.... anyways, i wonder if the effects on prostate cancer are due to Alpha Linoleic Acid's affect on hormones. *starts a new research project*

wow i just got a major biscuit and sausage gravy jones from this thread. except i too like a nice sausage patty under the gravy on top of each half of the biscuit.

mister beer..... er i mean..meister brau. oh and coqui500 malt liquor. err i jsut read through this full thread. there is a special place in my heart for genny cream ale.

how very intriguing. i'm well aware of chinese restaurants in latin neighborhoods...i thought that was rather surreal. especially when the owner started speaking spanish with a chinese accent....but the food doesn't sound half-bad. i think. are the flavors mexican? or kinda chinese?

i have never heard of a frankie - but i'm presuming it's some sort of burrito proto-type?

here's the ironic thing - when we lived in Syracuse New York, (very small, not very cosmopolitan) my mom could always get them at the Chinese grocery. I live in Atlanta now, where there is fairly large Indian population, and wonderful grocery stores, where you can find all sorts of stuff, and I can't for the life of me, find them. Granted I have only checked my little corner of cobb county in the farmers marketsd and indian groceries. I may have to see if the big interantional farmers market 50 miles away has them. it's just a matter of finding time for that trip. I've never actually used them myself for anything, since i've never been able to find them since i've been on my own, but I do vaguel remember my mom frying them with spices and mustard seed before. I don't think i liked it very much like that, because they wound up too greasy and soggy. prasad I have tried the daikon before - i'm not sure how you cook yours, but mine became very mushy. Also you're right it doesn't have the bite that white radish does.

flax seed and flax seed oil are a way of getting omega-3 EFAs in ones system. flax seed oil can taste pretty nasty unless you get one that uses the omega-flo process. then it tastes buttery and delicious. it can't be heated, as it oxidizes quite quickly so you don't want to use it in anything that you have to cook. the oil can be used as a salad topper, and i use it over cottage cheese. now flax seed, you can incorporate into breads, grind it and mix it with oats, top salads that kind of thing. you can actually mix the oil with peanut butter and add some crushed seeds to it, and use it as a spread or add it into a smoothie or shake for protein and good dose of healthy fats.

atlanta, GA. it's horible of me, but i very rarely remember the names of the places i vist, only which strip-mall it's located in.