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4
votes
1answer
266 views

Sauerkraut for hot dogs

I'm a recent convert to the fermented cabbage dish Sauerkraut which I know is popular in Germany and Poland. On TV I've seen this served on hot dogs in The States and was wondering whether it is ...
3
votes
3answers
5k views

What are the authentic traditional ingredients for Naan bread?

I would like to know what the authentic and traditional ingredients for Naan bread are. There are many recipes that use some ingredients but not others and the cooking method are not always the same. ...
1
vote
2answers
482 views

Madhur Jaffrey recipes - Indian/traditional names?

My girlfriend recently bought me "Curry Easy" by Madhur Jaffrey and I've been making some of the recipes from it but would like to know the Indian or traditional names for some of the recipes. All the ...
7
votes
4answers
2k views

Is it necessary to rinse Chinese or other tea before first brew / steep / infusion?

I've been told that I should be rinsing Chinese tea with the boiled water before the first full infusion intended for drinking. I make the occasional very-expensive tea from Taiwan and I feel it is a ...
2
votes
3answers
392 views

What are common/traditional uses for merguez? [closed]

I found today something new in the supermarket and decided to try it. They are called "traditional french merguez", and seem to be raw sausages made from lamb and beef, moderately spicy. I have no ...
5
votes
5answers
1k views

Is there a difference between Stew and Casserole?

Is there a proper distinction between a slow cooked meat dish labelled a casserole and one labelled stew? And if there is a traditional distinction would it be fair to say that the distinction is no ...
2
votes
1answer
328 views

Should traditional moule marinier have cream in it?

I'm about to make moule marinier and was surprised to see a lot of the recipes had cream in them. I'm sure I remember watching an episode of Celebrity Masterchef where they had to prepare moule ...
10
votes
6answers
7k views

Why do chefs traditionally wear a high white hat?

The stereotypical chef beloved of TV, cartoons, and elsewhere is always pictured wearing a high white hat. A hat I can understand. But why so high?