Samosas and Sambusas: What's the Connection? - eGullet Forums
2003年10月30日 · Even more fascinating is the universality of the samosa-like food both in Asia and the Middle East, where a similar looking snack is called ‘sanbusak’. In Turkey it is called ‘samsa’, in Afghanistan ‘sambosa’ and in parts of Iran as ‘sambusas’. Of course, that doesn’t include the definitions of ‘patties’ and ‘curry puffs ...
Hot Sauce War: Marie Sharp vs. Melinda's - eGullet Forums
2014年3月12日 · Sadly, she wasn't wise to international trademark law, and her American distributor screwed her out of the product name and labelling. They basically stole her product, and started making a quasi-clones sauce with Costa Rican chiles. Marie had to start from scratch. And so the Marie Sharp's brand was born.
Fresh versus pickled jalapenos in sausage - Cooking - eGullet …
2009年7月30日 · MarkinHouston. participating member. Posted July 30, 2009. A friend posed a question on summer sausage. He said his jalapeno summer sausage did not hold its shape well, and he used fresh jalapenos. I think using pickled jalapenos would be a better solution. Any advice would be great; thanks.
Chocolate brands - What's good and bad? - eGullet Forums
2018年7月6日 · I still consider Callebaut an excellent value brand; it's more than good enough for anything where the distinctiveness of a single-origin chocolate won't shine through, and costs 1/2 to 1/3 the price of the highest end chocolates. Like most value brands, the flavors are solid but not especially interesting.
Dinner 2024 - Page 85 - Cooking - eGullet Forums
2023年12月31日 · Cooking. Dinner 2024. Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501 (c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members.
What's the difference between jian bing & dosa? - eGullet Forums
2014年5月20日 · Jianbing are made from a dough made from wheat or millet flour and contain egg. They are usually served folded around dough sticks (油条 yóu tiáo) or a type of Chinese cracker (薄脆 báo cuì). There is a good description here. Dosa are made from a fermented batter made from rice and ground lentils. Both have variations.
DEMO: Intro to Pastillage - Pastry & Baking - eGullet Forums
2005年6月20日 · The Kitchen. Pastry & Baking. DEMO: Intro to Pastillage. Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501 (c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members.
What exactly are "SWEEP SERVICE" and 'WAVE SERVICE" as styles …
2023年9月16日 · It may just be a weird American way of differentiating that style from what some of us crazy Americans refer to as "French Service" where the waiters bring platters of food to the table and use serving utensils to place the food on the diners plates.
Have you noticed a change in King Arthur all purpose flour?
2020年6月30日 · Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501 (c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members.
Copper cookware: Bourgeat or Falk - eGullet Forums
2011年11月9日 · Combining the best features of copper and stainless-steel, Cuprinox Style cookware features a lighter, 1.5mm copper exterior with an easy-to-clean stainless interior. The stainless-steel handles are lighter than cast-iron. Splayed sides help with pouring and serving. It also called the new Mauviel M'Heritage line.