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| Asian Cooking (alt.food.asian) A newsgroup for the discussion of recipes, ingredients, equipment and techniques used specifically in the preparation of Asian foods. |
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03-03-2007, 06:41 PM
posted to alt.food.asian
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Tamarind in place of gambodge
Philippe wrote on Sat, 3 Mar 2007 11:53:30 +0100:
PLr What is gambodge ? PLr Philippe You'ld do a little better if you used the more standard spelling gamboge but it is called "fish tamarind" sometimes and used to remove the smell of old fish. I remembered the name from its other use as a yellow pigment. James Silverton Potomac, Maryland E-mail, with obvious alterations: not.jim.silverton.at.comcast.not 
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03-03-2007, 07:41 PM
posted to alt.food.asian
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Tamarind in place of gambodge
James Silverton wrote:
Philippe wrote on Sat, 3 Mar 2007 11:53:30 +0100: PLr What is gambodge ? PLr Philippe You'ld do a little better if you used the more standard spelling gamboge but it is called "fish tamarind" sometimes and used to remove the smell of old fish. I remembered the name from its other use as a yellow pigment. James Silverton Potomac, Maryland E-mail, with obvious alterations: not.jim.silverton.at.comcast.not Thanks ! Philippe
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07-03-2007, 06:23 PM
posted to alt.food.asian
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Tamarind in place of gambodge
Steve Wertz wrote:
On Sat, 3 Mar 2007 11:53:30 +0100, Philippe Lemaire (remove oldies) wrote: What is gambodge ? Philippe You already got your answer, but this is another reason why everyone should own Charmaine Solomns "Encyclopedia of Asian Food". Mine's practically falling apart I use it so much. And I only bought it in 1998 or so. Very thorough description in there. Also knows as 'goraka' in Sri Lanka, and 'korrakkai-pulli' and 'kodampuli' in India. More info and uses on the net under those terms. -sw Thanks ! I have the book but in German ;-) ! Philippe
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08-03-2007, 12:49 AM
posted to alt.food.asian
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Tamarind in place of gambodge
On Wed, 7 Mar 2007 19:23:03 +0100, "Philippe Lemaire \(remove
oldies\)" wrote: Steve Wertz wrote: On Sat, 3 Mar 2007 11:53:30 +0100, Philippe Lemaire (remove oldies) wrote: What is gambodge ? Philippe You already got your answer, but this is another reason why everyone should own Charmaine Solomns "Encyclopedia of Asian Food". Mine's practically falling apart I use it so much. And I only bought it in 1998 or so. Very thorough description in there. Also knows as 'goraka' in Sri Lanka, and 'korrakkai-pulli' and 'kodampuli' in India. More info and uses on the net under those terms. -sw Thanks ! I have the book but in German ;-) ! you mean the krauts eat wog food? your pal, blake
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