piazzola

Don't know about kids and cruelty to animals caper. That is a different subjects to the topic of traditions. BTW is was ten when we slaughtered our first pig. I forgot about Tongan islanders they love their pork. They love their food and they are big people pork is a big part of their staple diet so they do not buy pork at butchers they prepare them themselves mostly men and their sons dispatch the beasts before the feasts.

Unfortunately did not have my digi camera with me but I was there earlier Saturday morning and sticking to tradition the Fiesta enterpreneurs got started a bit late for my liking practically missing midday sales. There were few good food stalls but the Mexican were just unwrapping their wares at 12AM. So there was a strong Spanish mainly cooking paella, calamari rings,churros, Chilean with sweets and empanadas, Salvadorean with pupusas and some mexican foods ,Colombian variety of meat cuts and desert dishes and Peruvian contingents apart from the presence of other food stalls like North Indians and Turks.

Interesting so far because I have never seen or heard anyone using bullets. We used knives may be because we could never afford bullets.

As always hawker food is the best in Singapore and Malaysia I love the blend, the secrecy surrounding a specific produce and I enjoy eating thoroughly. I do not include Char Kway Tiao or Tsa Hor Fun in the same category as we all know the secret is a very hot and seasoned wok.

All of us that had something to do with pigs and piglets we know that is disgusting but when it has to be done we have done it or do it. Pigs gives us lots of ingredients and small goods including hams, sausages and preserved small goods everything can be preserved one way or another. I'd found it hard to aim for the jugular on the killing table with a vat underneath to collect the blood for the sausages or and yet some of my piglets ran away soon after I started. I'd like to know the different countries methods more specifically. What your methods?

Maseca is white corn flour treated with mixatamal if I am not mistaken. Takes a while to handle this dough or masa because it falls apart too easily to make tortillas and pupusas. Corn flour or Pan Harina from Colombia or Venezuela is milder in flavour yet the same products where arepas are manufactured. In all honesty I prefer to give it to the locals to prepare something along the lines for moi. Other than that just plain flour will do if you don't mind substituting the flavour.

I have been on this earth for nearly sixty years and never been sick for eating contaminated food even when I wasn't member of this board or even before internet days let alone going to extremes. I am not particularly fuzz by bacteria or viruses. I have always washed and scrubbed my boards with mild neutral soap and some hot water whenever available. I use wood boards most of the time.

Thanks for the link Well sardines Western Australian are good but not available this time of year so I have to settle for herrings or mackerel.

It is amazing how many people actually believe in true Italian flours strnagely enough not the Italians he!he! French is slightly different perhaps German bakers use similar since they do lots of pastry cooking but the ones prefer by Turkish bakers is the same. Unfortunately we do not have in Melbourne the choice of flours available off the shelves so I buy bulk far cheaper these days. Yes Argentinean classification has a tipo 000 grade as well.

I have seen many people leaving the crust behind but in some countries it is considered an offence not to eat the crust. Myself don't like cheesey pizza and most shops here top up pizzas with shredded cheese to the rims and just do not leave a breathing hole to the poor sauce in the middle. I do not like paper thin pizza either after all pizza is not Indian chapatis. Back in my old country pizza if served on the table with cuttlery then plates are also placed but most people use their hands as instruments. As far as tallarine or other pastas never seen anyone eating with the help of spoons but always use crusty bread pieces.

Thank you Alexandra for the introduction and yes I am reading your webpage. looks like a great opportunity to rub shoulders with the top chefs of Spain. I also like happen to like Brazilian food I was there many times in past years you know. Eu sou gaucho da outro lado de Foz de Iguacu.

Argentineans do make ham and cheese and humita(corn and white sauce) empanadas and some seafood and stronger cheese but of course they all are savoury. Although Argentineans also make a kind of quick fried pockets filled with quince paste or other sweet pastes. These pockets resemble the federal star of eight points rather than an empanada.

Very much depends what you call age (time). My guess is all rice types age (there are more than three hundred types) but should be properly stored on an air tight container with no much ambient humidity around. I would use the left over rice no longer than a year. Or left in their original plastic bag until time to use.

Does anyone have a good fish escabeche link or recipe to share? Thanks

Simply because Italian flour does NOT exist. Italian mills blend flours from alll over the world to to suit their needs for breads and pastas, mainly but these flours do not differ a lot from other countries produce. What happens is some of these flours are sold in bulk and not available to the retail stores to people. Just a bit of phone calls and leg work will produce good results for everyone. Italian flour classification Tipo 0,00 and 000 coincides with other wheat producing countries like Argentina. You can verify Argentina wheat and milling classification charts they are available on internet.

Find a visual guide to making Empanadas Salteñas Guía visual para la elaboración de empanadas salteñas (Spanish only) http://www.iruya.com/index2.php?option=com...55&pop=1&page=5 Enjoy!

Some of the regional cuisines of Russia, Caucasus and Central Asia http://www.angelfire.com/ny/lolamk/dishes.html http://www.uzbekcuisine.com/index.html Russian cooking search engine http://cookbook.rin.ru/cookbook_e/national.html http://www.abasayyoh.com/country/cuisine.html http://mrashid.home.cern.ch/mrashid/cuisine/cuisin2.htm http://www.armeniapedia.org/index.php?titl...rmenian_Cooking http://www.russianfoods.com/recipes/view/default.asp http://www.ruscuisine.com/cooking-recipes/index.php The Million Menu Culinary Project http://www.millionmenu.info/eng/recipes/co...tion/listkitch/

Threre is still much local ingredients and foods out there but like in many countries.Mobility has brought cultures closer, Russian by far and although ethnically distinct or even different still see food as a common denominator for nationality. In former Moldavia polenta with brinza(feta cheese) is very popular as much as in Romania and Bulgaria. In the former Central Asian republics as well as central Siberian is heavily dominated by ethnic Turkic/Mongol peoples. Please these are not the same national Turks but many Turkic (These peoples are generally known as Tatars) ethnic groups exists they share some linguistic and other characteristics but there are dozens of different Turkic nationalities some are autonomous republics like Kazan, others are simply regions some food and ways of cooking is similar but depends on the geographical situation and what the land offers. One thing that comes to mind is "manti, " cannot be really differentiated that much from Chinese sui mai, pelmeni and vareniki are similar and shapes and cooking styles to those in Korea and Japan just names and some local ingredients vary. Among the Turkic peoples of middle Central Asia the food are plovs or pilafs and tandir ovens (tandoor ovens) have been popular for centuries and their foods have become staple in Moscow but then again main Russian dishes are well known too. Northern Siberia is not much different but tribal people do live off the land same as peoples from Lappland. Then of course large groups of Jews lived also there for hundreds of years in fact since the Xll centuries and earlier a large group called Khazars dominated Southern Russia and Ukraine converted into Judaism and their kingdom extended from Romania, Moldavia and as far as Iran. Russian and Ukranian food is not different to Jewish except for religious purposes (name changes exists but this is only cosmetic). Many of these foods where brought to USA and became a staple food Items there too. More towards the southern borders of Russia food as well as peoples take on cross border characteristics already mentioned and very popular Kabobs (kebabs) are well known throughout Russia fast foods outlets spring up everywhere even to the far reaches in Siberia. The Caucasus (lamb is prevalent) rolled vine leaves, boreks (baked or fried breads) Georgian(stuff breads, yoghurt), Armenian (lavash stuffed breads),Turkish,Iranian influences, Khazakh, Uzbek, stuffed breads,horse meat, lamb, plov,kabob, tandir cooking, samsas (samoosas) and Uigur cooking characteristics as in the Caucasus for instance Kalmykia is originally a Mongolian settlement in Europe, Abkhazia, Cherkessia, Nagorno Balkaria, Daguestan, Chechnia are just few peoples and regions that live there although not peacefully sometimes they live in close proximity to each other and food reflects more or less what is available in these sometimes harsh and roughed lands. Then they are those ethnic groups that migrated sometimes forcefully like Koreans (they call themselves Koryo Saram and spread as far as Ukraine although the largest contingent is found in Khazakhstan) and lately over the last twenty years Chinese have settled in the far eastern borders opening up food outlets too. Chinese food has been well known by Russians in the Far East for long time although is strictly Northern Chinese, Mongolian, Korean and Japanese foods and cooking styles have been part and become household staple foods for many years to the diverse peoples of the regions. I have just provided a summary since there are hundred of ethnic groups and nationalities perhaps one of the most truly ethnically diverse country on Earth.

I also heard the Salvadoreans are fond of Honk Kong's Chow Mein and developed their own version

I think there are as many opinions of eating pizza with or without cuttlery as there are Italians in Italy besides pizza has not been eaten exclusively in Italy in the last hundred years of so it does not matter or even relevant how Italians consider eating pizza really.

So what do you know guys about Polish and Ukranians accompanying viking to early exploration of North America? What about their inputs into foods. Are siliotky just cold pressed fresh fish with salt?

No really I have not done it but I should write a book about my mixed heritage It should really be interesting since I have been called a Jew because of my food preference yet I am not then again I like pork and beef and lot of it. then I like lots of crusty bread and pasta (well I grew up on it for thirty odd years). very interesting background indeed. yes despite external appearances I am through and through Latin at heart. I like Asian food but North and Central Asian food which is very different to the South.

I'll be bringing along some of my Russian,Ukrainian and Israeli friends to enjoy some of our foods Next Sat and Sunday cheers! Cya there

You should also look at the wide variety of Ukrainian/Russian crepes that originated after the Napoleonic invasions still world wide famous today of course fro paper thin to thick ones recipes do vary.

I hope folks can give me some leads as to where to find and buy a kind of sun dried,coarsely chopped paprika. I did have a packet with a brand name Marco Polo and origin republic of Macedonia. It turned out to be the right consistency and it could be rehydrated quite well and just the flavour I was looking for many years . I do not mind where in Australia I can source this from but I really miss it now that I do not have any more. can someone here help me with some leads? I'll will greatly appreciate your gesture. Thank you