| ||
| Cooking Articles • Cookbook Reviews • Cooking Forums • Recipes • Cooking Glossary |
|
Welcome to the ChefTalk Cooking Forums forums. You are currently viewing our boards as a guest which gives you limited access to view most discussions and access our other features. By joining our free community you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content and access many other special features. Registration is fast, simple and absolutely free so please, join our community today! If you have any problems with the registration process or your account login, please contact contact us. |
| |||||||
| Register | Blogs | Photo Gallery | FAQ | Members List | Search | Today's Posts | Mark Forums Read |
| Professional Chef's Forum Discuss with other professional chefs the latest trends, kitchen and employee issues and more. |
 |
| | Thread Tools |
|
#1
08-05-2006, 08:14 AM
| ||||
| ||||
 Mediterrianian Cusine and Hispanic Cusine fusion? Well, I replied to a prior post that led me to post this one. I have attempted to fuse together hispanic and medditeranian cusine but all 3 attempts have failed and I am not ready to give up. Can I get any suggestions from anyone because it feels like I'm trying to make yin and yang become one (you know one is heavy the other is light).....if anyone has ideas please help me. These are my 2 favorite cusines and I want to know if they are a possible match.      |
| Sponsored links |
| |
|
#2
08-05-2006, 08:51 AM
| |||
| |||
| I've had GOOD Mexican Paella. I see a lot of similarity in enchiladas and lasagna. Read Daisy Martinez's "Daisy Cooks". She's Puerto Rican, married an Italian-American, often cooks Spanish style food. Should give you some ideas and recipes to work with. Phil |
|
#3
08-05-2006, 10:31 AM
| |||
| |||
| you can make arroz con pollo or paella using pasta instead of rice. Make your sofrito, spice as usual, add dry pasta and add your liquid kinda like you would to a risotto until pasta is how you like it. The picadillo recipe I grew up on (Cuban) is full of olives and capers. Tony Last edited by Nentony : 08-05-2006 at 10:35 AM. |
|
#4
08-05-2006, 11:03 AM
| ||||
| ||||
| Thank you both.....never thought of the similarities between enchiladas and lasagna until now. Nentony, what type of pasta should I use for the paella....angel hair? |
|
#5
08-05-2006, 12:31 PM
| |||
| |||
| I use thin spaghetti or vermiceli. Tony |
| Sponsored links |
| |
|
| Thread Tools | |
| |
Similar Threads | ||||
| Thread | Thread Starter | Forum | Replies | Last Post |
| need help with Indian cusine | spice tree | Food & Cooking Questions and Discussion | 6 | 12-18-2004 01:18 PM |
| fusion vs aussie | kiri | Professional Chef's Forum | 2 | 05-03-2002 04:36 PM |
| who started Fusion?? | Lineman | Food & Cooking Questions and Discussion | 7 | 04-26-2002 04:56 PM |
| Fusion | MRTaylor | Professional Chef's Forum | 1 | 10-11-2000 10:42 PM |
| fusion food | cookM | Professional Chef's Forum | 40 | 10-08-2000 10:41 PM |
