jw46

Probably more info than you really wanted to know about the subject but I found it interesting http://www.itdg.org/html/technical_enquiri...n_from_cane.pdf Uses Panocha, A Mexican equivalent , since it is available at local grocers... Little truncated cones of sweet and flavorful goodness...

pretty much bland,(like it's namesake) which is why it is usually served with a flavorful sauce...The unsauced flavor is sorta like a zuccini, but milder...

all I got was the title Monsoon...not much else... maybe they are reworking the page or something.. was raised in Chicago, visits family there occasionaly...always interested in new places to eat when I go there, even though they are waaaay over on the other side of town....

ganja=cannabis charas= smoked cannabis http://www.cannabis.net/india/charasvbhang.html bhang=drink prepared with cannabis http://leda.lycaeum.org/Documents/Bhang_La...assi.4774.shtml Afeem= opium http://www.khyber.org/pashtopictures/tirahdrugs.shtml Just an old hippie here...glad to give some clarity on the terminology... sigh...those WERE the good old days...

something would have to be added to give the flavor without making your urine tests go bonkers.. remembers seeing a recipe somewhere, and it had a name, but durn if I can find that webpage again...

I am sure that there is a proper name for Bhang without the cannabis... any help here?

Um...that link was for fusion cooking....

Guess again... Just likes to prepare food with new flavors and textures...sometimes it's really good, sometimes the dog eats well...

One of the principals of cooking is "layers of flavor"... All the ingredients are not dumped in at the beginning...The ability to correct each contribution to the recipe as it is added is essential to me... Perhaps my sniffer is not as talented as some, and I am sure it never will...that's what 40 years of smoking will getya But that is just me...If you can do without, cool

always tastes while I cook, tries to restrain my self and use clean spoon to take the taste, but sometimes a clean fingertip..(Self Control is not one of my virtues) My Grandmother ( German) used to dip her finger in sauces frequently...and if Grandma could do it, so can I...I guess it must be a cultural thingie.

I, too, will miss your helpfullness and encouragement...And your wonderful recipes... I wish you well with your venture, and hope that you have the time to drop in once in a while... As the Vulcans would say..."Live Long and Prosper" Of course, should I ever wind up in NYC (small chance,sigh), I will be sure to stop in and check the place out... Will there be a special table for egullet members to sit?...LOL! Peace

Perhaps they had something like a fish tank bubbler producing air bubbles in the milk while the curd formed...no added ingredients would need to be listed. As a benefit they would get a larger volume of Paneer, for the same amount of milk.