them really well. I haven't tried making them yet.
larry
At 03:42 PM 10/28/2003, you wrote:
>You like dolmas? I like em too... however, the last batch I had were way
>too soggy.
>
>Candace K. Cottrell, Web Developer
>The Children's Medical Center
>One Children's Plaza
>Dayton, OH 45404
>937-641-4293
><http://www.childrensdayton.org>http://www.childrensdayton.org
>
>[EMAIL PROTECTED]
>
> >>> [EMAIL PROTECTED] 10/28/2003 3:39:44 PM >>>
><cf_Homer>
> mmmm. Stuffed Grape Leaves.
></cf_Homer>
>
>larry
>
>At 02:49 PM 10/28/2003, you wrote:
> >I love Greek food.
> >
> >Candace K. Cottrell, Web Developer
> >The Children's Medical Center
> >One Children's Plaza
> >Dayton, OH 45404
> >937-641-4293
> ><http://www.childrensdayton.org>http://www.childrensdayton.org
> >
> >[EMAIL PROTECTED]
> >
> > >>> [EMAIL PROTECTED] 10/25/2003 10:01:34 AM >>>
> >Um lets see,
> >
> >Indian (I do a fairly good curry and rogan josh),
> >Afghan, Persian, and Turkish,- don't have the equipment for it,
> >Greek, tried a few things but with varying success.
> >Eastern European, Ukrainian,and Russian I still have my Hunky Bill's
> >peirogi maker.
> >Scandinavian, My grandmother, who was Norweigian, taught me some dishes
> >Portugese and Spanish,
> >Cajun,
> >Chinese, Thai, Japanese, Malaysian, Asian Fusion,
> >Mexican,
> >French cooking and
> >campfire.
> >
> >I'm probably forgetting a few here
> >
> >I've tried cooking about half of these styles with varying success. I grew
> >up in a very ethnically diverse city, so I was exposed to a lot of
> >different influences growing up.
> >
> >larry
> >
> >At 05:19 AM 10/25/2003, you wrote:
> > > > Earlier
> > > > this week we went out to an excellent Persian restaurant for my
> birthday.
> > >A
> > > > very good time was had by all.
> > >
> > >Have you ever had fessunjan? It's a Persian chicken/walnut/pommegranate
> > >stew served over basmati rice, and it's really quite delicious. Some
> > >friends of mine in Florida took me to a Persian restaurant a couple of
> years
> > >ago where I tried it for the first time, and I've been trying to reproduce
> > >it ever since. Last time my experiment ended up a bit tangy because I
> used
> > >a too much pommegranate molasses.
> > >
> > >I did my time cooking Ethiopian dishes about three years ago, and I was
> > >lucky enough to have an Ethiopian market nearby. You just can't reproduce
> > >those spices; they don't smell or taste like anything else. Really
> perfumed
> > >stuff -- especially the "red wat" spice mixture used to make Doro Wat (an
> > >Ethiopian chicken stew).
> > >
> > >What other cuisines do you like? Have you tried cooking any of
> them? How'd
> > >they turn out?
> > >
> > >Respectfully,
> > >
> > >Adam Phillip Churvis
> > >Member of Team Macromedia
> > >
> > >Advanced Intensive ColdFusion MX Training
> > >ColdFusion MX Master Class:
> > >September 22 - 26, 2003
> > ><http://www.ColdFusionTraining.com>http://www.ColdFusionTraining.com
> > >
> > >Download CommerceBlocks V2.1 and LoRCAT from
> > ><http://www.ProductivityEnhancement.com>http://www.ProductivityEnhancemen
> > tcom
> > >
> > >The ColdFusion MX Bible is in bookstores now!
> >
> >
> >
> >
> >----------
> >[
>
>
>----------
>[
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