piazzola

yeah I was thinking if I am not mistaken in the called nama yuba which is rehydrated and the a pice of fish or mixture can be rolled and eep fried but so far I had failed in as the yuba skins Fell apart when I tried to separate them perhaps I used too much water and also I still don't know how to secure the ends and sides to prevent them from becoming undone when fried that is if I don't get too much water lef on the skins and burn myself in the process

LOL! SO you mean I had teriyaki thirty years ago even if it was tuna steaks and I did not know I had it!? Anyway I thought it was really good If anyone hasn't tried sweet vermouth yet it is time

Long ago must be thirty o somehing years I had a Japanese partner(ex deep water fisherman) who used to make a delightful version of tuna steaks with a home made sauce and at that time it was awfully diifficult to get Japanese ingedients let alone Asian ingredients in my country so he resorted to some alternative and the soy sauce had to be smuggled into the country but he alsoused the local Cizano vermouth a good dash He would fry the steaks in a deep pan and then glaze with this sauce which would give the fiish shiny and crispy finish yet it was tender inside I wonder if there is a Japanese recipe using similar method? thank you

Empanadas de cazon is stuffed with fish indeed prepared on the beaches http://www.oyetu.com/cookin/seafood/EMPANA...0DE%20CAZON.htm but also known as empanadas de arepa as the main ingredient is masa harina or corn flour is made of the stuff arepas or mex tortillas are made of Pehaps I should ask my my Venezueland friend for the full recipe. http://caracas.servebeer.com/cocina/dishes.html I think plantains ones are from Domincan replublic

Hi again I have seen packets of different colour misos and they just mistify me as what prefeences there are for different colour misos? Is there preference in colour or in taste and dishes as well? So what's their uses and applications appart from soups? thanks

Thank you all very informative thread on yuba I have seen it dried in sheets around Chinese or Vietnamese stores for some years now but never dared to ask how one would use it Now I need to include extra items in diet I though it would be a good time to ask Thank you

Hi ppl I like to know how to use these yuba or beancurd skins? Thanks

JT is right In South America my father used it to brew tea but never eaten the grass It occurs in the wild perhaps someone planted seeds don't know but tha was fourty years ago he!he!

There is a pizza website that some of us go to eventhe masters do dare from time to time post a comment http://www.pizzamaking.com/forum/

I think danish pastry dough is called wienerbrød not sure of that but I am certainly interested in participating in a demo

-1 colher (sopa) de manteiga -500g de bife de tira, com espessura de 2cm -1/4 xícara de molho de tomate com manjericão -1 xícara de abacaxi fresco cortado em pedaços -1/4 xícara de pimentão vermelho picado -1 kiwi descascado e picado -1 banana nanica descascada e picada -1 colher (sopa) de coentro fresco picado -2 colheres (sopa) de suco de limão Modo de Preparo: Numa frigideira grande, derreta a manteiga e frite o bife em fogo médio, até o ponto desejado. Reduza o fogo e espalhe o molho de tomate sobre a carne. À parte, misture os ingredientes restantes. Sirva a carne cortada perpendicularmente às fibras. Acompanhe com o molho de frutas. E bom proveito! and here http://www.manualdochurrasco.com.br/21/festival.htm#bife

Thank you for the above recipe sazji but still would not mind getting the recipe for pide and boregi dough. If you find it anywhere and don't mind to share it I guess we'll all be greatful. Thanks

Since not many members may not check all threads I decided to bring this to the fore by posting this event on its own It will go for two days on 19 and 20 of November Actaully it used to be celebrated the first Saturday aftewr the 12th of October which is the offcial day Columbus discovery of The Americas and I think this was moved to november because we used to get rains and quite a bit in 1978 Anyhow you are all invited http://www.hispanicfiesta.com.au/ check this site out and make your way to this event

Beats me but nationalistic tendencies apart we are talking about the same word with two different meanings and different recipes even when both countries are next door to each other. I suppose this is the reason why they are countries and not regions.

Ehem! the same finishing is applied to Spanish jamon though paprika is used BTW the sane basturma name in Georgia is applied to what in Russia are sashliks these are marinated and glazed with mix pomegranate molasses and the bbq

I am sick of sweet thingy sauces with MSG in it all Asian spicy sauces seem to have plenty of MSG and sugar to hook you on and on this side of the world we seem to get the lot unless it is home made of course. If I had to go for the good old hot sauces I rather have an earthy ones.

2 onions simply finely sliced

Just been to 320 Ascot Vale Rd., it was great, though the range is not as big as casa iberica , they stock a lot more Mexican products, and it is only 5 minutes away, it is a pity I didn't find out earlier( been driving pass there for years , wonder how I could have missed it) now they got a big for sale sign on the window the prople there are really friendly too. thank you Piazzola. ← No problems glad that I could help Fortunato and his mob are great people BTW Johnston Street Fiesta 2005 will be held over two days: 19 and 20 November 2005 http://www.hispanicfiesta.com.au/ chau!

Yes ajvar sells in the supermarkets I, like the one that comes from Macedonia very hot. As far a Lebanese muhamara, I think it carries onions as well as walnuts, cumin everything mixed up with the above base should be fine.

Thanks few Armenians where I came from though add vinegar and you have a mild peri peri or add Malaysian belancan paste and you got a magnificent sambal:) ...and here there is a nice Armenian cook site http://www.thegutsygourmet.net/armenian.html

Glad that you dared to tour Kyiv and glad enjoyed the food too In fact I just included a recipe for borscht with beets and beans in the egullet recipe compilation I also enjoy my pampushkies as far as deruny some people make it greasy but if the oils is at the right temp and shallow fry then they should be dry, crispy on the outside and soft in the inside.

Turkish and Turkic style cooking is very widespread and you'll find different influences, regional differences, uses, ingredients and dialects right across the former Soviet replublics including Crimea in Ukraine , The Caucasus republics and regions and Central Asia as well as in Russia itself regions like Kazan and Tatarstan but always a common thread is found in Turkic cooking as much as ethnicity. On the other hand Greek food is just another part of what is known as Balkan region where Turkish influence has been strong and common dishes with slightly different ingrediets may be found from Slovenia to Hungary to Moldavia to Greece.

I my old country octopus was a kind of luxury though I have had a nember of opportunities to have it Spanish, Greek and Italian style Some Spaniards freeze it before cooking they say it relaxes the outer membranes and so on The Greeks fish them out of the sea and beat the hell out of octopus on the rock before peeling them off and ready them for cooking Italian treat them a bit more gently but cook them a while longer I like octopus very much like squid has been a favourite of mine for many years ans still rememeber fishmongers throwing the things at me everytime I buy a real fish so thay said.

Try to find the ones not made in China

Yeah would like to know few tiitles since my incursions to Spanish cooking boards have been dissapointing to say the least.