Mimizkitchen
Head Chef
I assume by nes you mean Near East.
Claire, I think Charlie meant, ChiNESe, JapaNESe, IndoNESian...
I assume by nes you mean Near East.
What do you do with this? I found a bottle in my pantry (must be something I brought back from my mother's...I don't remember ever buying it).
One trick to making egg rolls is to make sure your filling isn't too wet.
Otherwise the steam will explode the rolls when you fry them. Ick.
Quite often I will make each set as a cheesy sort of "themed" dinner when we have gatherings. I also do a cocktail with each set that is inspired by related aromas and flavors.
I really tend to do this with most foreign cuisines... momentary indulgences into stereotypical dishes with my own little twists... matched into a 4-5 course dinner that incorporates all of my limited understanding of that cuisine.
I tend to do the same for regional American cuisine. The only exception is Traditional New England grub, which I have a good repertoire of dishes due to my immersion and life experience.