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
>
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