Feb 17, 2007 #2,642 YT2095 Executive Chef Joined Aug 26, 2006 Messages 3,875 Location Central UK. nut - tortillas
Feb 17, 2007 #2,644 crewsk Master Chef Joined Aug 25, 2004 Messages 9,367 Location Columbia, SouthCarolina salametti- ice cream
Feb 17, 2007 #2,645 middie Chef Extraordinaire Joined Aug 31, 2004 Messages 16,261 Location Cleveland,Ohio USA ice cream... meatballs
Feb 17, 2007 #2,647 mudbug Chef Extraordinaire Joined Sep 9, 2004 Messages 11,166 Location NoVA, beyond the Beltway soursap - pizzelles
Feb 17, 2007 #2,649 L Loprraine Executive Chef Joined Oct 14, 2005 Messages 3,381 Location Central Virginia sherry = yucca
Feb 17, 2007 #2,650 redkitty Executive Chef Joined Jan 27, 2007 Messages 3,200 Location San Francisco yucca - anise
Feb 17, 2007 #2,651 babyhuggies Senior Cook Joined Sep 11, 2005 Messages 211 Location British Columbia,Canada anise---eggplant
Feb 17, 2007 #2,652 S Snoop Puss Head Chef Joined May 9, 2006 Messages 1,167 Location Spain eggplant - tarragon
Feb 17, 2007 #2,653 B Barb L. Master Chef Joined Aug 11, 2006 Messages 5,912 Location Monroe, Michigan Tarragon - new potatoes
Feb 17, 2007 #2,655 L Loprraine Executive Chef Joined Oct 14, 2005 Messages 3,381 Location Central Virginia nougat = tagliatelle
Feb 17, 2007 #2,657 Poutine Senior Cook Joined Jan 28, 2007 Messages 381 Loprraine said: nougat = tagliatelle Click to expand... I like it when people give terms that I am not familiar with so I learn new things. tagliatelle - enoki enoki are mushrooms Tagliatelle - Wikipedia, the free encyclopedia"Tagliatelle /taʎʎa'tɛl-le/ is the classic pasta of the Emilia-Romagna region of Italy. Individually, they are long, flat ribbons, similar in shape to fettuccine, but typically about 0.25 to 0.375 inches (0.65cm to 1cm) wide. They can be served with a variety of sauces, though the classic is a meat sauce or Bolognese sauce. "
Loprraine said: nougat = tagliatelle Click to expand... I like it when people give terms that I am not familiar with so I learn new things. tagliatelle - enoki enoki are mushrooms Tagliatelle - Wikipedia, the free encyclopedia"Tagliatelle /taʎʎa'tɛl-le/ is the classic pasta of the Emilia-Romagna region of Italy. Individually, they are long, flat ribbons, similar in shape to fettuccine, but typically about 0.25 to 0.375 inches (0.65cm to 1cm) wide. They can be served with a variety of sauces, though the classic is a meat sauce or Bolognese sauce. "
Feb 17, 2007 #2,658 B Barb L. Master Chef Joined Aug 11, 2006 Messages 5,912 Location Monroe, Michigan Enchilada - apple crisp