On Wed, 15 Nov 2017 20:38:12 -0600, "cshenk" > wrote:

>jmcquown wrote in rec.food.cooking:
>
>> On 11/12/2017 10:20 PM, cshenk wrote:
>> > Dave Smith wrote in rec.food.cooking:
>> >
>> > > On 2017-11-12 6:37 PM, cshenk wrote:
>> > >
>> > > > > Eventually the bread will wind up on the plate. How about
>> > > > > garlic bread sopping up red gravy with spaghetti? How about
>> > > > > eggs and soldiers (toast) for breakfast? I've had
>> > > > > Ethopian lamb stew served with injera bread for sopping up
>> > > > > gravy. Different cultures.
>> > > > >
>> > > > > Jill
>> > > >
>> > > > It would be very interesting if you visited outside western
>> > > > european/ North America. Thats not going to happen so those
>> > > > other parts of the world 'do not exist' in your lexicon. Yes,
>> > > > In Africa, they use sopping bread.
>> > >
>> > >
>> > > I know that you posted that you do not read every post in this
>> > > group, but Jill has posted about having lived in other countries.
>> > > As I recall, she spent a fair amount of her childhood in Thailand.
>> >
>> > Thailand, land of Roti a basic flat bread you fill with other things
>> > and eat out of hand.
>> >
>> Roti is about as Thai as it is Japanese. LOL
>>
>> Jill
>
>Roti is a basic flat bread. It's vr similar across Asia.

Do you realise that Asia ranges from Saudi Arabia to Japan and from
Vietnam to Mongolia?

Wiki:
"consumed in India, Pakistan, Nepal, Sri Lanka, Singapore, Maldives,
Malaysia and Bangladesh"

You and Sheldon should start a fake news agency together.