[Sca-cooks] Why *X* and not *Y*?

[S CLEMENGER]

Yummm!
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...
>
> Adamantius
>