I noticed that the Thais have a nice way of converting the tamarind pulp into a kind of sweet. The end product is some kind of a toffee (packed as one, that is), but with a neat sweet-sourish taste, which quite appeals to the Asian palate. Is this possible because of some kind of sweet tamarind variety available in Thailand? Would it work with tamarind from Goa? FN -- ---------------------------------------------------------- Frederick 'FN' Noronha | http://fn.goa-india.org Independent Journalist | +91(832)2409490 Cell 9822122436 AsiaCommons' blog http://www.asia-commons.net/blog/39
_____________________________________________ Do not post admin requests to the list. Goanet mailing list (Goanet@goanet.org)
