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OP As I labour in the spice mines of East Indian cooking, I have come across a curious one, made of a resinous gum extract from the rhizomes of a palm tree. It has a strong and bitter taste but, when cooked with other ingredients, produces a flavour a bit like onions and/or garlic and with the nose of a truffle. Some sources call it asafetida and others asafoetida. Why? And which is better?
Entire Thread Subject Posted By Posted This is not a food thread Father Steve 12/26/05 07:26 PM Re: This is not a food thread sjmaxq 12/26/05 08:01 PM Re: Teufelsdreck und merde du diable zmjezhd 12/27/05 01:43 PM Re: Teufelsdreck und merde du diable Father Steve 12/29/05 01:26 AM Re: Teufelsdreck und merde du diable sjmaxq 12/29/05 01:29 AM Re: Teufelsdreck und merde du diable Bingley 01/16/06 05:34 AM Re: Teufelsdreck und merde du diable belMarduk 01/16/06 02:08 PM Re: Teufelsdreck und merde du diable Father Steve 01/17/06 06:21 AM
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