piazzola

Oh thanks for the additional info saltshaker

LOL! neither do I but it will helpful if you could insert it in your personal profile

If one thing I don't like of pad thai is the the imported thai noodles break off recently a friend brought me a packet of glass noodles that do justice to pad thai and did not break off like the cheap ones and yes dried shrimp or maldives dried shrimps (stinks I know) are a necessary in this dish.

Bayleaves or laurel as I kow them are one of my basic spices I used them for almost everything in the kitchen and beyond I have never had any trees since they are plenty in the neighbourhood Younger leaves are not good but older and darker leaves are ok to use and you'll find no different to the dried and brittle ones

Thank you alejita is always nice to know but on the same subject How are their prices? Thanks

Is there any stores in Buenos Aires where to get those unusual Indian and Central Asian spices? thanks

Ahhh! yes! well sushi bars used to give a tiny bit of wasabi for free, but now you only get it if you ask and pay for it:)

So long as it is sea fish or from the souther lakes you're safe wasabi perhaps yu should have asked for krhen as substitute for wasabi after all they're from the same family

This thread looks like the wife swap to me Why italian cooking forums never refer to san marzano tomatoes beats me.

What about the different kinds of cheese? They certainly differ from the so called queso amarillos used up north for the tex mex food

the resons lies behind that most breadmakers are Spanish and not Italians they have inherited the business but not many know how to make true Italian bread. However that does not mean that Italian bread is the only good bread there are many others good and I have no doubt BA has good bakers around

I guess it would would be very hard for this restaurants to provide true Indian food in BA. What regional Indianfood they serve there? Nrth or South Indian? thanks

Well among other things myself and my Jap partner ran a sushi and sashimi place back in 1973 in San Telmo he!he!

I don't belive in detox but it is nonsense to think that too much water intake is detrimental to one's health. Any gynecologist, gastroenterologists, urologists will reccomend at least 3 litres of water as dayly intake without any harmful effects Of course one should eat too but some people take things to extremes

water, water and more water and things high in fibre any gastroenterologist will suggest

So if one was to ask in a Korean grocery store for barley malt powder How should I say it or write it in Korean Hangul? Thanks

Yep twelve grapes one wish for each grape that's the custom practiced in Argentina and Chile too that I know of. It is also one of many of my wife's family traditions

I do not know about freezing pasta but Chinese use lye water to stiffen the dough so it keeps it shape better

I don't think there is any other reason for removing the casing that just to better let the flavours infuse more but other than that you can leave it whole I suppose. I know I do if the chorizos are fresh not so if they are cured.

All depends where you live really sometimes Greek delis, Indian bulk stores and Turkish grocers do carry a good variety of flours have large bags $22 *25kg or you can source a bulk distributor and you may pay $15*25kg bag. Not supermarkets their flour is just pants. PM me thanks For seafood and pork produce try Springvale Vietnamese suppliers there are few large ones selling to the public.

Thank you all appreciate your info greatly have you all a Happy New Year

The higher the protein the longer it last so I have been told normally I keep up to 25kg*3 of high protein, farina00 and protein rich flour at home in their bags then again the weather here is pretty dry so no nasty litle surprises You may want to add few dry bayleaves to the flour once the bag is open to keep the little nasties away. Another trick is to keep on rotating or moving the bags once a week. As far as storage is concerned large bags are best used after 3 months of milling normally you'll find a stamp date of milling and batch production run on the side of the bag or somewhere but it should be there.

I have never had any real need to get except for yerba mate and ocassionaly some jamon crudo or prosciutto but currently it is very hard to find good and properly cured hams unlike 20 years ago in most places the ham is in raw state falls apart and it is yuky pale redish or pinkish for I still don't understand how people buy and eat that stuff. I make my own sausages(chorizos and salamis) and I have a Moldovian friend who makes Easter European sausages and smokes them too at Rippon Lea I built my own BBQ (Argentinean style 15 years ago and bake my own bread, pizzas and focaccias (I buy bulk flour) daily ocassionaly I indulge in patisserie (love danishes and petite foux I keep three types of flour for my needs 13.5% protein, farina 00 and premium bakers flour all up around 75kg. Sydney Road is good for the Arab and Turkish stuff though still can get some good deals in Broadmeadows and Glenroy. Other oriental stores in Richmond, Springvale, Box Hill. The so called Italian stuff is much overrated and you won't get good quality goods unless you pay a good price because Italians keep the good stuff to themselves and to some other closer communities therefore price/quaility not so good anyway besides there not much Italian stuff that you cannot make with market or supermarket or other closely related Most of the good stuffs is home made by friends and circulated withinh the communities however there are some Spanish/Portuguese stores or Latin American who may happen to stock the same goods for less price anyway. On the other hand Balaclava, Murrumbeena, Dandenong and Noble Park offers good bargains but they may be wholesalers and maufacturers. Food manufactures and distibutors, by bulk that is the best way to by cheap good quality and fresh at best prices.

I make my curds with butermilk but here is a link that should help you http://schmidling.netfirms.com/making.htm

I understand anzu but such teories are a bit far fetched even though I am supporter of Thor Hayerdall theories I know that even in Middle Siberia you would find today tribal peoples who look like and dance to drums and play music just like North American indians but there is no proof that such connections existed prior to Europeans moving to and from The Americas except for some Eskimos that have common ancestry and parentage at both sides of The Barhring Straits. The Spanish sialed to Ambon and Phillipines. We all know by a fact that most spices and other plants like potatoes have sailed with either the Portuguese or Spanish round The Cape and up to India and Indonesia where they have established the Spice trade routes parallel to the old Silk Road travelling from China through the steppes of Siberia and Ukraine to Western Europe.