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Everything posted by maremosso

  1. Botanically the mango tree belongs to the Anacardium family, the same family as the cashew. I found this out when planting my garden back in Goa, where I have both types of trees. I am afraid I cannot quote directly from the many books I have there - but will do a search when I get back.
  2. ...and here in Latin America (where it probably originated, like the mango and the cashew)...
  3. maremosso

    Les Halles

    I also would like to buy a good French cookbook while I am in Paris. I would greatly appreciate your help in this - if you could have just one French cookbook, which one would you buy, and why? Thanks again, I am looking forward to your help!
  4. maremosso

    Les Halles

    I am looking for bistros for lunch - and something a little more upmarket for dinner - around Les Halles. Any more ideas? Many thanks!
  5. I'd be grateful if anyone could give me any tips rearding staying in this area on my trip to Paris in 15 days' time - any eateries there that anyone knows?
  6. 1 part Pisco (or Cachaca) 2 parts lime or lemon juice sugar (or liquid Sucaryl) to taste Combine in blender with ice cubes, blend and enjoy! P.S.: Coat the glass rim with salt. Add a cubed lime to the glass, skin and all, but no seeds.
  7. Essential Goa Cookbook, The - Maria Teresa Menezes I don't know why, I didn't like this much. Goan cuisine is really delicious and historically very interesting because of the fusion between so many cultures - Portueguese, Hindu, Muslim. There is a long and lively Goan tradition of appreciating and writing about food. Menezes somehow doesn't do this justice
  8. Well, live and learn! Thank you for your answer, Gautam. Now I am educated!
  9. Which is a pity, isn't it? I did some online research on Palombini and their website claims that they lead in the Roman market. I didn't see it served in either Napoli or Florence. The coffee in Napoli was fantastic as well, but I didn't note any of the brands, because I was quite happy with Palombini and naively believed that it would be easily available back in the US. I did locate an Italian market here that sells both Kimbo and Illy, and yes Illy is rather expensive and every coffee forum rants about that. But I wonder if the difference is price (almost double that for a Kimbo pack) is worth it. Vesnuccia, not being quite the coffee conneisseur, I find it difficult to describe what it tastes like except the fact that it really seemed like the best espresso I've ever had. The French espressos that I had tasted a week before seemed incredibly mediocre in comparison. It was dense, with good crema, didn't smell burnt (a problem with espressos in the US, especially Starbucks, yuck!), and didn't leave a bitter aftertaste. In fact it was the aftertaste that got me, it was such a wonderful lingering flavour. Failing buying some good beans and making it, I so wish there was an espresso bar here that even partially recreated that taste. Swati Hi Swati, So, you've been bitten by the coffee bug, have you? Well, welcome to the wonderful world of Italian coffee. For us Italians, one of the most difficult things in the world to have to compromise with while travelling, is the coffee. By and large, we are used to 100% Arabica, with a special roast - and only Italian brands will provide this special flavour. No others will do. If you can't find Palombini, look for Lavazza. This brand is available world-wide, as is Illy (but this is more expensive). And you'll never look back. Also, the best (by far) way to make Italian style coffee at home is by using the Moka stove top coffeemaker. The brand is Bialetti, it's wonderful and it will last you for years if properly looked after (for example, do not wash it in the dishwasher!) By the way, we Italians say that the reason why Naples has the best coffee (and the best pizza) in Italy is because of the quality of the water. That, I am afraid, I can't help you with.
  10. Hi bong, this is a new one on me, as I never knew neem leaves were edible - are you sure you don't mean curry leaves? I used dry neem leaves to pack my carpets away every year before the monsoons, when I lived in Delhi. And in Goa, I use neem powder as an insecticide fand fertilizer for my plants.
  11. I have a question for Monica: what do you think of the "50 Curries" cookbokbook by Camelia Punjabi? Is it authentic Indian cuisine? I was thinking of buying it. Thanks.
  12. Re: Puerto Madero restaurants. Definitely skip Bice, where the main course arrives while you are still on your pre-dinner drink, and the Patagonian lamb is nuked in the microwave... Cabanas Las Lilas, as well. The food is good, but you can have a good parrilla just about anywhere in BA. They really should change the quality of their olive oil, which I found much too acidic for my Italian palate. The service is surly, unusual for Argentina. El Marisol, on the other hand, has a much more pleasant staff - and just about the only restaurant I have found in BA where the steak actually ARE served "jugosos", if that's what you like! Very good quality meats too.
  13. In Martinez. Sorry for not checking back earlier. Had time to look around since my enquiry. Well, I have come to the conclusion that there is no such a thing as "Argentinian Cuisine". All the items listed above sound mostly Italian to me!
  14. Been in Buenos Aires three months, but have yet to discover if there is anything to the cuisine here. I am curious to find out, so I'll look in once in a while, and see if anyone replies!
  15. I, too, dry curry patta leaves - in a very, very slow oven, as when making meringues, and then just keep them in a box to use whenever I need them. They may lose their deep green colour, but none of their flavour. Dried, they can also just be crushed and sprinkled, in powder form, into any dals, soups, etc. As I have always found fresh cilantro, wherever I go, I have never had the need to preserve it. But at home, I also think the best way to keep it fresh is to place in a jar filled with water in the fridge. Parsley keeps well like this, too.
  16. As a newcomer to B.A., I would like to know which restaurant serves Faina', and Torta Pasqualina? .Thanks.
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