🚀 go-pugleaf

In article <PACO.92Sep6144013@athene.cs.rice.edu>, paco@cs.rice.edu (Paul Havlak) writes:
|>     I think we got the glutinous rice at the Fiesta at Main/Kirby/OST.
|> I've never been able to find Japanese sushi rice, but I haven't tried
|> too hard.

I used cheap ordinary short-grained rice from the Diho market. ANY 
oriental market ought to be able to supply good-enough stuff.

|>     Madhur Jaffrey's great book, _World-of-the-East Vegetarian
|> Cooking_, gives more detail about the differences between various
|> kinds of rices, as well as description of zillions of other
|> ingredients in various Asian cuisines from Lebanon to Singapore to
|> Hokkaido.  

This cookbook is definitely in the top two or three I've ever used. The
recipes are much healthier and more interesting than those in most 
vegetarian cookbooks, and I already know plenty of ways to cook meat.

Its recipe for felafel didn't work too well for us, though--we ended up 
adding an egg to hold everything together.

Paula Burch
pburch@bcm.tmc.edu