I have been sprouting my beans for three days now I am not sure if it is ready to harvest and is the color normal and what is the best way to store it? I've att
One of the best desserts I've ever tasted came from a restaurant which no longer exists, and I am trying to identify what it might be called and how to prepare
The snack I'm talking about has an exterior similar to Chinese sweet and sour pork. However, its shape is long and spindly. There is no meat in it. It is just
While shopping at the local Asian store, I found a funny, green cake that looked interesting, so I bought a piece. It looks like this: I discovered that it h
A while ago we ate at a Vietnamese restaurant in San Francisco's Chinatown. We were given these nice burnt sugar-flavored beverages to drink, but unfortunately
I recently discovered an ancient, sealed jar of Nutella at the back of a cupboard. Like, really ancient! Like, it claimed it expired in 2012! When I open i
I found this herb in an Asian supermarket. The label didn't actually say what it was, and the clerks at the store didn't speak English well enough to ask them.
Trees near my house have these pods covering the ground, by the side of the street. They look like Carob to me. I took a few of them. Searchi
I found this can in my pantry - I don't recall buying it, but the date seems valid and I like the ingredients on the label (chives, coriander, parsley, fenugree
So I couldnt find baking soda anywhere, went to a shop and the guy gave me citric acid saying its the same thing? I bought it anyway but I want to know if its s
Picked up from farmer's market yesterday. Not sure if organic. No smell. Slimey texture. Strong grip. A few have started to sprout. About 4 on this one leaf.
Hi, does anyone know how to make this dessert? It is from Tibet originally, and can be found in a French restaurant under the name 'dolma'. (both the name of
A traditional Austrian pork dish, served with potato croquettes, vegetables, mushrooms and gravy From: http://imgur.com/gallery/35BwvDi
For several years, I ordered items from Finland. Typically, things not common or not found in the US. To my dismay, the place I ordered from went out of busines
At my local (kosher, Ashkenazi) butcher, one of the cuts of beef they sell is kulkie, or kolichel/kalichl. It's a tough, lean cut with copious connective tissue
We've made a type of deep fried bread in my family for years, which we've called "scones". I'm fairly certain these aren't actually scones, and have no idea wha
I'm searching for a recipe or just anyone who knows this dish, I think it sounds like 'rostitachen' but I can't find any recipes online or anything about it!
A local oriental restaurant used to sell "Vietnamese Chicken", a hot plate dish of big chunks of chicken breast with onion and spices. The distinguishing featur
I recently had the thrilling privilige of eating a Kaiseki meal at Kichisen in Kyoto. One of the meal's many highlights was a desert course consisting of a la
I was peeling a banana, and noticed thin, hair-like protrusions coming from the stem-side top of the fruit. There were only 5 or 6, and they were sticking strai