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Old 08-04-2011, 02:44 PM   #641
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Apfelstrudel - Viennese strudel made of sweet layered pastry and apples and spices.
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Old 08-04-2011, 02:50 PM   #642
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Elephant garlic
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Old 08-04-2011, 02:58 PM   #643
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Plantain

The common name for herbaceous plants of the genus Musa.

The fruit they produce is generally used for cooking, in contrast to the soft, sweet banana (which is sometimes referred to as the dessert banana). There is no formal botanical distinction between bananas and plantains, and the use of either term is based purely on how the fruits are consumed.

Plantains tend to be firmer and lower in sugar content than dessert bananas. Bananas are almost always eaten raw, while plantains tend to be cooked or otherwise processed, and are used either when green or unripe (and therefore starchy) or overripe (and therefore sweet).

Plantains are a staple food in the tropical regions of the world, treated in much the same way as potatoes and with a similar neutral flavour and texture when the unripe fruit is cooked by steaming, boiling or frying.
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Old 08-04-2011, 04:41 PM   #644
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nuoc nam - Asian fish sauce
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Old 08-04-2011, 07:40 PM   #645
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cognac
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Old 08-04-2011, 07:55 PM   #646
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nectarines
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Old 08-04-2011, 08:44 PM   #647
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Tomatillo

A plant of the nightshade family, related to the cape gooseberry, bearing small, spherical and green or green-purple fruit of the same name.

Tomatillos, referred to as green tomato (Spanish: tomate verde) in Mexico, are a staple in Mexican cuisine.

Tomatillos are grown as annuals throughout the Western Hemisphere. Often self-incompatible, tomatillos need a second plant to enhance pollination and guarantee fruit set.
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Old 08-04-2011, 09:12 PM   #648
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Allium-member of the garlic or onion family
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Old 08-05-2011, 01:15 AM   #649
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Idli

A south Indian savory cake popular throughout India. The cakes are usually two to three inches in diameter and are made by steaming a batter consisting of fermented black lentils (de-husked) and rice.

The fermentation process breaks down the starches so that they are more readily metabolized by the body. The earliest mention of idli in India occurs in Tamil sangam literature. Also the aromatic flavour of Sambaar been mentioned in it around 6 CE. It is also found in Kannada writing of Shivakotiacharya in 920 CE.

Most often eaten at breakfast or as a snack, idlis are usually served in pairs with chutney, sambar, or other accompaniments. Mixtures of crushed dry spices such as milagai podi are the preferred condiment for idlis eaten on the go.
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Old 08-05-2011, 02:40 AM   #650
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Idaho potatoes - Well lets see it ain't no chicken lol!
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