[Sca-cooks] Why *X* and not *Y*?
sclemenger at msn.com
Sat Aug 2 11:31:14 PDT 2008
I've never had a Burmese curry...just Japanese, and East Indian, and Thai.
What makes it specifically Burmese?
--M, definitely working up a curry jones.....
----- Original Message -----
From: "Phil Troy / G. Tacitus Adamantius" <adamantius1 at verizon.net>
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Sent: Saturday, August 02, 2008 12:13 PM
Subject: Re: [Sca-cooks] Why *X* and not *Y*?
> Burmese curries always seem to me to be just a touch too oily and
> salty, but over rice or noodles this all evens out...
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