. <[EMAIL PROTECTED]> writes: > i find it so hard to eat bread (all are maida products so in laziness > its just called so) without layering some fiery Thecha [0] > > warning : NOT for the faint-hearted. </end warning> > > [0] http://aartiscorner.blogspot.com/2007/07/zhanzhanit-thecha.html > for a longer shelf-life (upto 3 weeks), minus the peanuts and garlic > ....you dont want every dish (including milk) smelling like garlic.
That looks pretty delicious -- I'll have to try it. Sadly I have a mild peanut allergy, but I could doubtless substitute cashews or some such. Retracing half a step: years ago, I worked in a group of programmers who were so insanely obsessed with hot food that we received weekly shipments of hot sauce by mail order from a specialty catalog. It was in this period that I started putting a habanero, mustard and mango based sauce on my morning bagel. (I'm generally thought of as mad when I tell people this.) (That was also the job where I finally hit the hot sauce that broke me: http://www.davesgourmet.peachhost.com/ct_PRdain.htm Note that the manufacturer produces things that are supposedly three times worse on the Scoville scale -- I'm not sure what the point is, unless you're a masochist.) >> One endangered species of bread product around here is the bialy, >> (http://en.wikipedia.org/wiki/Bialy), which is a third cousin of the > > ah, the vada pav .....well, almost!! >From my reading of http://en.wikipedia.org/wiki/Vada_pav it appears to at best be a fourth cousin -- the bialy involves no deep frying -- but the only way to know for sure would be a taste test... Perry
