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    Munich, Germany

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  1. Your guess is as good as mine!
  2. Perhaps. The article says that the rice is roasted, and this product gives no indication of roasting. As well, Com should be eaten withing 24 hrs of producing, which is also not applicable here.
  3. I did see this page, but it didn't help. Most recipes for "green rice", or even green flat rice, call for herbs/vegetables for the green color. This isn't what I have.
  4. I really don't know where it's from, but the ingredients say 99% rice, and pandam (I presume this gives the green color). The store clerks speak very little of what I do, and aren't really interested in sharing cooking tips - hence my query.
  5. Hello all, Shopping at the local Asian market today, I found something new, so I bought it. Can anyone tell me how to use/cook with this please?
  6. Goan Cuisine

    Greetings Sheel! I'm so happy to find someone with knowledge of Indian cooking. Every Wednesday night a group of ex-Pats meet at a different Indian restaurant here in Munich. Unfortunately, here the food is mainly the same selection, so new recipes would be welcome (especially the pickles!). I have good sources for ingredients, just need guidance. Would you post a pickle recipe please? Thanks!
  7. Agreed, but if you were sold a beverage that was scalding hot, would you really put it between your legs and start to drive off? Hard to say, but if the grill Station used wire brushes that continuously shed wires, I'd bet that Chef (or an appointed person) laid into the supplier so that this Kind of Thing wouldn't happen.
  8. Thank-you. True, not many Details, but that's typical media today. It will probably end up like the McDonald's coffee case, where the punitive damages awarded were found to be excessive, and so reduced by a judge,
  9. Thai iced tea

    the red colour is usually annatto, the natural dye that is used to colour cheese in the US. are you looking for taste, or optic? taste-wise, yes, a stronger black tea with sweetened condensed milk is the base. colour-wise, I've seen everything from carrot to a chemical orange agent used (stop & think - what gives mint jelly it's green hue?) go for the taste.
  10. why is Italian cappuccino so good?

    DON'T FORGET THE MILK!! this is capuccino that we're talking about! just tasting the plain milk will show anyone that one is dealing with a fundamentally superiour beverage here. parmalat? though processed, often far superiour than what one finds in the average US supermarket, taste-wise, and don't you know, this affects the end result. it's not always the bean.
  11. Arab Coffee

    We've sold spices for many years at our family store. we typically buy the spices in bulk (kilo-wise) and repack into 50 or 100g bags. sometimes we have a few grams left over - like cardamom. we buy green cardamom, although white (mainly bleached) and black exist. I'd always store the leftovers in a dish in the kitchen of the store. in the morning, I'd come in, make a regular pot of coffee (in Germany it can be stronger than in the US), and just add 4 or 5 cardamom capsules to the coffee filter. voila. cardamom coffee, with no fuss. p.s. milk and sugar are always good for me in the morning.
  12. Any Munich residents?

    Hello Ludja, nice to make contact with you! Sorry, but this is not the way only grandmas shop. This is the way most normal people (yes, these days) shop especially gastronomes. Living in the BRD since August 1989, a few months before the "wall" fell, I've seen lots of changes on the consummable scene: Shopping hours availability customer-friendly services service and the list can go on. I just know that, as a consumer, I would like/have gotten used to certain things. On another site I saw a picture of chicken feet. I was amused, as we have a family history/tale about this (Phillip threw them on his sister's desk, whence she was disgusted and brushed them to the cat, who tries to wrest them from the stock pot). Lots of people have passed through the city, with many experiences. I'd like to steer people toward relatively good experiences, as opposed to preconceived notions. Let me hear from you, -betsy
  13. Any Munich residents?

    Well, Greuss Euch in Muenchen!! An interesting thread that I picked up by accident here on EG. Moving to Muenchen (okay, let's dispense with the umlauts, because the keyboard here doesn't have any). Will you be staying long? This will determine whether you really slip into the culture, or remain on the fringe (like Army people - no laughter please from you locals). A super source of all things in the English language is a publication called "Munich Found". The publisher is German, her spouse American (exactly the opposite of me and my husband), and comes out every month. You can get a copy in all the major newspaper centers (read: train stations, etc), and it is written by many people who actually live in Munich and fit in very well with the community. Shopping: Munchner are very tied to the earth (read: bring your own bags with you to the supermarket, or you'll have to pay for one), DO NOT go for bleach/chemicals/artificial sweetners or colors, they are "politically incorrect" (chileren are educated at an early age about the dangers of artificial colors. Even the cat foods have ingredients listed, so you can see if your pet is being fed sugar or not). Be prepared to carry things. Be prepared to buy drinks in containers with mandatory deposits, even at the airports. Be prepared to buy bread that has a very limited shelf life, and to buy it every day. Be prepared for some of the best quality food that you've ever experienced. Wheat is real wheat. Butter is real butter, from a variety of countries, and with little or no water added. Quark, always an interesting substance, is widespread. The local culture pays no attention to "no carbs", because they know better. They have true whole grains, an acid-based diet, and a very healthy outlook toward food. Too much animal fat? Eat only vegetables for a few days, and walk a lot. Breakfast? Not nearly as much refined sugar as in the US, and when so, it is beet sugar (basis for a new thread). Fructose is everywhere, Sucrose is everywhere, artificial sweetners are really shunned by most, and milk products rule. Where else can you find strawberry buttermilk? And you wonder why complexions are wonderful. Do not expect to find monster servings, and DO NOT expect to take anything home. This is an insult to the establishment, which normally views this sort of thing as mediocre and low-class. 'Nuff said. Shopping? Most real people, depending upon their living space shop so: dry goods and basics (flour, sugar, ets) in bulk, fresh foods daily. Yes, we cook every day. Weekend shopping is truly a joy. There are a variety of sources from which to choose, and Muenchner do. THEY DO PLAN MENUS. THEY DO TEND TO SHOP EARLY, at least the gastronomes do. EARLY IS NOT 16:00. EARLY IS 8:00 - 12:00 noon. You are moving to a new location. Experience the local culture (the best meal is always at the neighbors' grandma's). Restaurants are fine, but can be superficial. Be prepared. Just because it's in Munich does not mean that it is good (just like NYC). The Viktualienmarkt? An adventure story. Just like NYC, one can live either very expensively or very economically. Shop in season. Be prepared for outrageous prices if it is off season. This is not one's supermarket (thank heavens), but affords incomparable experiences. When you are there, seek out a Stand called "Rottler", just beside the "sauer-eck". The Stand offers HOMEMADE (and I do mean "by hand", saying that everything is done the "old way") jams, jellies, confitures, & condiments, as well as every fresh herb that one could realistically want, and oils, vinegars, and spices, and sauerkraut, and pickles (the BEST), and olives...... and it is run by Hans Hollweck, "the man with the hat" (Der Man mit dem Hut). He speaks fluent english, is himself a Michelin-star Chef (he'll gladly tell you how to prepare your purchase), and is a wealth of knowledge, gastronomically speaking. Refer to Munich Found for references. You're a part of EGullet. Take your passion in hand. And tell them that betsy at Marktfrau sent you. More infor? Email me. I'm always there within 24 hours (time elapses allowed).