We went to Central Market tonight. They used to make really good falafel.
Patties. But then they changed them to balls. Tasted the same but they
were too thick and hard to eat. You'd try to take a bite and half of it
would fall into your lap or onto the table. I quit buying them.

But tonight I noticed that they had the patties again. But the ingredients
listed wheat. The old ones didn't have wheat in them. I was foolish and
bought 8 of them. Should have bought just one to try. They were *very* dry
and had some really awful taste to them. Not sure what it could have been.

I have never made falafel. I have been tempted to but it seems like a pain
to make and there is so much variation between the various recipes. I
wouldn't know which one to make.

In article >, "Julie Bove" >
wrote:

> We went to Central Market tonight. They used to make really good falafel.
> Patties. But then they changed them to balls. Tasted the same but they
> were too thick and hard to eat. You'd try to take a bite and half of it
> would fall into your lap or onto the table. I quit buying them.
>
> But tonight I noticed that they had the patties again. But the ingredients
> listed wheat. The old ones didn't have wheat in them. I was foolish and
> bought 8 of them. Should have bought just one to try. They were *very* dry
> and had some really awful taste to them. Not sure what it could have been.
>
> I have never made falafel. I have been tempted to but it seems like a pain
> to make and there is so much variation between the various recipes. I
> wouldn't know which one to make.

if slicing an apple in your kitchen is too tough/dirty, what makes you think
we'd believe you'd ever consider making something as nutritious as falafels?

"Julie Bove" > wrote in message
...
> We went to Central Market tonight. They used to make really good falafel.
> Patties. But then they changed them to balls. Tasted the same but they
> were too thick and hard to eat. You'd try to take a bite and half of it
> would fall into your lap or onto the table. I quit buying them.
>
> But tonight I noticed that they had the patties again. But the
> ingredients listed wheat. The old ones didn't have wheat in them. I was
> foolish and bought 8 of them. Should have bought just one to try. They
> were *very* dry and had some really awful taste to them. Not sure what it
> could have been.
>
> I have never made falafel. I have been tempted to but it seems like a
> pain to make and there is so much variation between the various recipes.
> I wouldn't know which one to make.

Not hard to make at all. I use my food processor to mix everything up. The
deep fry is super easy because you don't need to flour or egg first.

Paul

On 5/2/2012 9:47 PM, Julie Bove ****ed and moaned and ****ed and moaned:
> We went to Central Market tonight. They used to make really good falafel...
> I quit buying them... I have never made falafel. I have been tempted to but it seems like a pain
> to make and there is so much variation between the various recipes. I
> wouldn't know which one to make.


Jesus. Why do you bother to post? You don't have any intention of doing
it anyhow, so spare us and don't even talk about it. All you're doing is
fishing for someone to tell you what to do so you can complain about why
you can't do it. To hell with that. Just eat something else.

On Wed, 2 May 2012 20:47:52 -0700, "Julie Bove"
> wrote:

> I have never made falafel. I have been tempted to but it seems like a pain
> to make and there is so much variation between the various recipes. I
> wouldn't know which one to make.
>
Buy the boxed mix. It turns out just the way falafel is supposed to
if you cook them properly, but the ingredient list on mine does say
wheat is in there.

--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Wed, 2 May 2012 20:47:52 -0700, "Julie Bove"
> > wrote:
>
>> I have never made falafel. I have been tempted to but it seems like a
>> pain
>> to make and there is so much variation between the various recipes. I
>> wouldn't know which one to make.
>>
> Buy the boxed mix. It turns out just the way falafel is supposed to
> if you cook them properly, but the ingredient list on mine does say
> wheat is in there.

Hmmm... Okay.

On 3 Mag, 05:47, "Julie Bove" > wrote:
> We went to Central Market tonight. *They used to make really good falafel.
> Patties. *But then they changed them to balls. *Tasted the same but they
> were too thick and hard to eat. *You'd try to take a bite and half of it
> would fall into your lap or onto the table. *I quit buying them.
>
> But tonight I noticed that they had the patties again. *But the ingredients
> listed wheat. *The old ones didn't have wheat in them. *I was foolish and
> bought 8 of them. *Should have bought just one to try. *They were *very* dry
> and had some really awful taste to them. *Not sure what it could have been.
>
> I have never made falafel. *I have been tempted to but it seems like a pain
> to make and there is so much variation between the various recipes. *I
> wouldn't know which one to make.

I agree! I have tried 2 weeks ago to make them but they didn't come
out. Taste was very good, but consistence nooo! they all broke in the
frying pan, perhaps because I have used mushed cheack peas and not a
simple cheack flour. I don't know. Now I have found the cheakpeas
flour and I want to try again. I will tell you
Cheers
Pandora

Pandora > wrote:

>On 3 Mag, 05:47, "Julie Bove" > wrote:

>> I have never made falafel. *I have been tempted to but it seems like a pain
>> to make and there is so much variation between the various recipes. *I
>> wouldn't know which one to make.

>I agree! I have tried 2 weeks ago to make them but they didn't come
>out. Taste was very good, but consistence nooo! they all broke in the
>frying pan, perhaps because I have used mushed cheack peas and not a
>simple cheack flour. I don't know. Now I have found the cheakpeas
>flour and I want to try again. I will tell you

Rightfully falafel is made from fava beans, or a fava/chickpea blend.

There are a couple of variations. One uses a blend of fresh (green)
favas, and dried chickpea flour. Another puts parsley into the mix.
Both of these make the falafels somewhat green, and I have long
suspected the parsley is a back-creation to try to imitate the
appearance of green favas.

Steve

On 4 Mag, 18:14, (Steve Pope) wrote:
> Pandora > wrote:
> >On 3 Mag, 05:47, "Julie Bove" > wrote:
> >> I have never made falafel. *I have been tempted to but it seems like a pain
> >> to make and there is so much variation between the various recipes. *I
> >> wouldn't know which one to make.
> >I agree! I have tried 2 weeks ago to make them but they didn't come
> >out. Taste was very good, but consistence nooo! they all broke in the
> >frying pan, perhaps because I have used mushed cheack peas and not a
> >simple cheack flour. I don't know. Now I have found the cheakpeas
> >flour and I want to try again. *I will tell you
>
> Rightfully falafel is made from fava beans, or a fava/chickpea blend.
>
> There are a couple of variations. *One uses a blend of fresh (green)
> favas, and dried chickpea flour. *Another puts parsley into the mix.
> Both of these make the falafels somewhat green, and I have long
> suspected the parsley is a back-creation to try to imitate the
> appearance of green favas.
>
> Steve

Ohhh, I didn't know there were also favas in
it!!!!!!!!!!!!!!!!!!!!!!!!!! I Am very surprised!!!!! All the recipes
I have read, didn't mention them! Have you ever tried Steve? Have you
got a good recipe to try?
cheers
Pandora

On 2012-05-04 19:50:45 +0000, Pandora said:

> Ohhh, I didn't know there were also favas in
> it!!!!!!!!!!!!!!!!!!!!!!!!!!

There aren't in some of them. Both are used in some, others only use
the one. I have no idea the prevalence of the variations, but am
really curious.

> I Am very surprised!!!!! All the recipes
> I have read, didn't mention them! Have you ever tried Steve? Have you
> got a good recipe to try?
--
I do not feel obligated to believe that the same God who has endowed us
with sense, reason, and intellect has intended us to forego their use.
-- Galileo

Got a box of mix, company, Casbah. I'll see what I can do.

It didn't occur to me that I don't use powdered mixes like that for a
reason; they're usually overloaded to the far end of the salt spectrum.
Oh well, maybe I'll be lucky.

As a point of reference I talked to two workers in the store, both from
India (Gujarati, I believe). Neither had ever heard of falafel. They
found somebody else and they took me to the one and only brand that was
in the store.

This proves nothing on its own, but I don't think Indians eat falafel
or anything like it. They do have a falafel-like unit that is made
from lentil flour though.
--
I do not feel obligated to believe that the same God who has endowed us
with sense, reason, and intellect has intended us to forego their use.
-- Galileo

On Sun, 6 May 2012 18:04:06 -0700, gtr > wrote:

> Got a box of mix, company, Casbah. I'll see what I can do.
>
> It didn't occur to me that I don't use powdered mixes like that for a
> reason; they're usually overloaded to the far end of the salt spectrum.
> Oh well, maybe I'll be lucky.
>
> As a point of reference I talked to two workers in the store, both from
> India (Gujarati, I believe). Neither had ever heard of falafel. They
> found somebody else and they took me to the one and only brand that was
> in the store.
>
> This proves nothing on its own, but I don't think Indians eat falafel
> or anything like it. They do have a falafel-like unit that is made
> from lentil flour though.

Have you ever heard of the Middle East and North Africa?

--
Food is an important part of a balanced diet.

On 2012-05-07 03:10:10 +0000, sf said:

> On Sun, 6 May 2012 18:04:06 -0700, gtr > wrote:
>
>> Got a box of mix, company, Casbah. I'll see what I can do.
>>
>> It didn't occur to me that I don't use powdered mixes like that for a
>> reason; they're usually overloaded to the far end of the salt spectrum.
>> Oh well, maybe I'll be lucky.
>>
>> As a point of reference I talked to two workers in the store, both from
>> India (Gujarati, I believe). Neither had ever heard of falafel. They
>> found somebody else and they took me to the one and only brand that was
>> in the store.
>>
>> This proves nothing on its own, but I don't think Indians eat falafel
>> or anything like it. They do have a falafel-like unit that is made
>> from lentil flour though.
>
> Have you ever heard of the Middle East and North Africa?

If you mean the place where falafel comes from, yes. If you're
wondering why I'm talking about India you should read the thread.
--
I do not feel obligated to believe that the same God who has endowed us
with sense, reason, and intellect has intended us to forego their use.
-- Galileo

In article <2012050618040627426-xxx@yyyzzz>, says...

> As a point of reference I talked to two workers in the store, both from
> India (Gujarati, I believe). Neither had ever heard of falafel.

Falafel is from the Middle East countries, not India.

Janet

On 2012-05-07 09:33:05 +0000, Janet said:

> In article <2012050618040627426-xxx@yyyzzz>, says...
>
>> As a point of reference I talked to two workers in the store, both from
>> India (Gujarati, I believe). Neither had ever heard of falafel.
>
> Falafel is from the Middle East countries, not India.

Precisely my point, but frankly I think I provided better proof than you.
--
I do not feel obligated to believe that the same God who has endowed us
with sense, reason, and intellect has intended us to forego their use.
-- Galileo

On Mon, 7 May 2012 07:32:52 -0700, gtr > wrote:

> On 2012-05-07 09:33:05 +0000, Janet said:
>
> > In article <2012050618040627426-xxx@yyyzzz>, says...
> >
> >> As a point of reference I talked to two workers in the store, both from
> >> India (Gujarati, I believe). Neither had ever heard of falafel.
> >
> > Falafel is from the Middle East countries, not India.
>
> Precisely my point, but frankly I think I provided better proof than you.

More to the point is why cloud the issue with India? It's not Indian
food.

--
Food is an important part of a balanced diet.

On 2012-05-07 16:29:26 +0000, sf said:

> On Mon, 7 May 2012 07:32:52 -0700, gtr > wrote:
>
>> On 2012-05-07 09:33:05 +0000, Janet said:
>>
>>> In article <2012050618040627426-xxx@yyyzzz>, says...
>>>
>>>> As a point of reference I talked to two workers in the store, both from
>>>> India (Gujarati, I believe). Neither had ever heard of falafel.
>>>
>>> Falafel is from the Middle East countries, not India.
>>
>> Precisely my point, but frankly I think I provided better proof than you.
>
> More to the point is why cloud the issue with India? It's not Indian
> food.

That is my point! I'm countering misinformation that was provided
upstream. You suggest I should not, but then you counter it as well.
--
I do not feel obligated to believe that the same God who has endowed us
with sense, reason, and intellect has intended us to forego their use.
-- Galileo

"Sqwertz" > wrote in message
...
> On Wed, 2 May 2012 20:47:52 -0700, Julie Bove wrote:
>
>> I have never made falafel. I have been tempted to but it seems like a
>> pain
>> to make and there is so much variation between the various recipes. I
>> wouldn't know which one to make.
>
> I've tried to like falaffel, I've bought the boxes of mix, made them
> from scratch, bought many pitas at places specializing in falafel,
> they just never appeal to me. It's like an Indian Hush Puppy. But I
> can at least make hush puppies taste good. But not falafel.

I have seen the mixes but they just don't set well with me. I have tried
mixes for other things and didn't like them. One was for tabouli. The end
result just wasn't right.

I'm not sure I ever had a hush puppy. My mom used to make fried cornmeal
mush. I didn't care for that.

Julie Bove wrote:

>> they just never appeal to me. It's like an Indian Hush Puppy. But I
>> can at least make hush puppies taste good. But not falafel.

> I have seen the mixes but they just don't set well with me. I have
> tried mixes for other things and didn't like them. One was for
> tabouli. The end result just wasn't right.

A moroccan friend used to make falafel from canned chickpeas and she sais
that she added a little flour (A-P) to keep them from falling apart. I
wasn't interested in food at the time so I don't know the other ingredients,
but it could be a starting point. Probably, that pinch of flour in falafel
is like the pinch of flour in gnocchi: a shortcut, kind of a trick for when
you don't have old enough taters. But if it helps...

"ViLco" > wrote in message
...
> Julie Bove wrote:
>
>>> they just never appeal to me. It's like an Indian Hush Puppy. But I
>>> can at least make hush puppies taste good. But not falafel.
>
>> I have seen the mixes but they just don't set well with me. I have
>> tried mixes for other things and didn't like them. One was for
>> tabouli. The end result just wasn't right.
>
> A moroccan friend used to make falafel from canned chickpeas and she sais
> that she added a little flour (A-P) to keep them from falling apart. I
> wasn't interested in food at the time so I don't know the other
> ingredients, but it could be a starting point. Probably, that pinch of
> flour in falafel is like the pinch of flour in gnocchi: a shortcut, kind
> of a trick for when you don't have old enough taters. But if it helps...

Maybe but these had a just awful flavor to them. Like too much of some kind
of seasoning was put in them. I just don't know what it was.

"Julie Bove" > wrote in message
...
>
> "ViLco" > wrote in message
> ...
>> Julie Bove wrote:
>>
>>>> they just never appeal to me. It's like an Indian Hush Puppy. But I
>>>> can at least make hush puppies taste good. But not falafel.
>>
>>> I have seen the mixes but they just don't set well with me. I have
>>> tried mixes for other things and didn't like them. One was for
>>> tabouli. The end result just wasn't right.
>>
>> A moroccan friend used to make falafel from canned chickpeas and she sais
>> that she added a little flour (A-P) to keep them from falling apart. I
>> wasn't interested in food at the time so I don't know the other
>> ingredients, but it could be a starting point. Probably, that pinch of
>> flour in falafel is like the pinch of flour in gnocchi: a shortcut, kind
>> of a trick for when you don't have old enough taters. But if it helps...
>
> Maybe but these had a just awful flavor to them. Like too much of some
> kind of seasoning was put in them. I just don't know what it was.

Made right falafel is quite spicey with tons of garlic, cumin, coriander and
parsely. If you don't like strongly flavored foods you won't like any
falafel recipe. Without the spices it's just ground up beans.

Paul

"Paul M. Cook" > wrote in message
...
>
> "Julie Bove" > wrote in message
> ...
>>
>> "ViLco" > wrote in message
>> ...
>>> Julie Bove wrote:
>>>
>>>>> they just never appeal to me. It's like an Indian Hush Puppy. But I
>>>>> can at least make hush puppies taste good. But not falafel.
>>>
>>>> I have seen the mixes but they just don't set well with me. I have
>>>> tried mixes for other things and didn't like them. One was for
>>>> tabouli. The end result just wasn't right.
>>>
>>> A moroccan friend used to make falafel from canned chickpeas and she
>>> sais that she added a little flour (A-P) to keep them from falling
>>> apart. I wasn't interested in food at the time so I don't know the other
>>> ingredients, but it could be a starting point. Probably, that pinch of
>>> flour in falafel is like the pinch of flour in gnocchi: a shortcut, kind
>>> of a trick for when you don't have old enough taters. But if it helps...
>>
>> Maybe but these had a just awful flavor to them. Like too much of some
>> kind of seasoning was put in them. I just don't know what it was.
>
> Made right falafel is quite spicey with tons of garlic, cumin, coriander
> and parsely. If you don't like strongly flavored foods you won't like any
> falafel recipe. Without the spices it's just ground up beans.

This didn't taste spicy at all. Just sort of old or dead or something.
Maybe it wasn't fresh? I just don't know. I love cumin. It's one of my
favorite flavors.

Julie Bove wrote:
> Maybe but these had a just awful flavor to them. Like too much of some kind
> of seasoning was put in them. I just don't know what it was.
>

Cumin and coriander are essential, but both are *really* easy to
overdo. Yuck.

Most falafel recipes on the 'Net use canned chickpeas and add a little
flour to keep them from falling apart. I don't know why they do that,
unless everybody is just copying everybody else's bad recipes. Just use
soaked chickpeas and no flour. It works just fine and is more
authentic, and they have a little texture to them, which I like.

I don't deep-fry them. I make silver-dollar-sized patties and fry them
in a nonstick pan with just a little oil. (probably not authentic but I
don't care)

For New Years Day, I substituted soaked blackeyed peas for the
chickpeas. They were really good and might even have been *better* than
real falafel. They had a really nice color with the black specks from
the "eyes".

..
HTH,
Bob

On 2012-05-03, zxcvbob > wrote:

> Most falafel recipes on the 'Net use canned chickpeas and add a little
> flour to keep them from falling apart.

????

All the falafel recipes I've seen warn AGAINST canned chickpeas (AB,
youtube, etc).

> I don't know why they do that, unless everybody is just copying
> everybody else's bad recipes.

Well, there's certainly no shortage of that occuring.

> Just use soaked chickpeas and no flour. It works just fine and is
> more authentic.....

Yes. Dried and soaked fava beans for falafel is very popular, too.
All chickpeas or all fava or half/half is also fine, provided you either
shell the fava beans or buy already shelled fava beans, which I've
found to be both scarce and expensive.

nb


--
vi --the heart of evil!
"Avenge me!" --Bill Burr

On Thu, 03 May 2012 12:37:07 -0500 in rec.food.cooking, zxcvbob
> wrote,
>Most falafel recipes on the 'Net use canned chickpeas and add a little
>flour to keep them from falling apart. I don't know why they do that,
>unless everybody is just copying everybody else's bad recipes. Just use
>soaked chickpeas and no flour. It works just fine and is more
>authentic, and they have a little texture to them, which I like.

You are totally right. However, the reason they do that is they do not
want to wait the time for the chickpeas to soak. It's as simple as
that.

On 2012-05-03 06:22:07 +0000, Julie Bove said:

>> On Wed, 2 May 2012 20:47:52 -0700, Julie Bove wrote:
>>
>>> I have never made falafel. I have been tempted to but it seems like a pain
>>> to make and there is so much variation between the various recipes. I
>>> wouldn't know which one to make.
>>
>> I've tried to like falaffel, I've bought the boxes of mix, made them
>> from scratch, bought many pitas at places specializing in falafel,
>> they just never appeal to me. It's like an Indian Hush Puppy. But I
>> can at least make hush puppies taste good. But not falafel.
>
> I have seen the mixes but they just don't set well with me. I have
> tried mixes for other things and didn't like them. One was for
> tabouli. The end result just wasn't right.

A tabouli mix?!? Amazing. What was in it, just the bulgar wheat? and
dehydrated everything else? That seems amazing. It's like a hard-boiled
egg "mix" or a roasted chicken powder. I have a hard time imagining it.

> I'm not sure I ever had a hush puppy. My mom used to make fried
> cornmeal mush. I didn't care for that.

Because it was dry? Over cooked, undercooked, too spicy, too bland?
Don 't like corn, don't like "paste foods" (as I affectionately refer
to, well, "paste foods")?

What strange noises are in this topic.

There are as many falafels as their are cooks. I've had scores of
them, some are dry, some are mushy, some too spicy, they have all kinds
of tastes. It's like bread or something, it's done a little different
every store in the block. They like chick-peas and chick-pea flower but
I've never heard of Indian falafel. I've eaten plenty of Indian food
too, southern and northern styles.

Around SoCal I find falafel in all manner of middle-eastern/arabic
places: Lebanese, Syrian, Egyptian, etc. Most of it's
good-to-excellent. There are at least two places, one Khaleeje (Persian
Gulf area), the other Egyptian that are sublime.

I think the stuff has to be mixed pretty fresh, and fired hot and fast.
Just a guess. We got some frozen falafel for the first time a couple of
weeks ago. Curious texture, but tasty enough.

I'm not surprised that all manner of mixes probably suck. When did
mixes like this ever not suck I wonder€¦
--
I do not feel obligated to believe that the same God who has endowed us
with sense, reason, and intellect has intended us to forego their use.
-- Galileo

On 2012-05-03, gtr > wrote:

> A tabouli mix?!? Amazing. What was in it, just the bulgar wheat? and
> dehydrated everything else? That seems amazing. It's like a hard-boiled
> egg "mix" or a roasted chicken powder. I have a hard time imagining it.

I use Near East Tabouli mix:

http://www.neareast.com/#products/taboule

Not because it's good, but it's the only source of No. 1 bulgar I can
get, locally. I can get No. 2 bulgar from the health food stores,
but that's too coarse. You want No. 1 bulgar. NE has plain bulgar
with a packet of dried herbs and spices. I typically use the bulgar,
add fresh tomatoes, fresh parsley, EVOO, etc, and make a from scratch
tabouli. OTOH, I've discovered the dried herb/spices pack in no way
hurts the end tabouli salad, so I toss it in, also.

The local health food stores sell a bulk tabouli mix, but it looks
horrible, much of the bulgar and dehydrated spices/herbs already
reduced to a fine powder from excess handling. The NE product at least
provides whole quality bulgar from which to start from.


> Around SoCal I find falafel in all manner of middle-eastern/arabic
> places: Lebanese, Syrian, Egyptian, etc.

Likewise when I lived in SFBA. Here? Nada. It's NE mix or nothing
unless I can find an online source of No. 1 bulgar. Not as easy as is
sounds. Red Mill sells bulgar, but #2, so it's NE for now. :|

nb

--
vi --the heart of evil!
"Avenge me!" --Bill Burr

On Wed, 2 May 2012 23:32:14 -0500, Sqwertz >
wrote:

>On Wed, 2 May 2012 20:47:52 -0700, Julie Bove wrote:
>
>> I have never made falafel. I have been tempted to but it seems like a pain
>> to make and there is so much variation between the various recipes. I
>> wouldn't know which one to make.
>
>I've tried to like falaffel, I've bought the boxes of mix, made them
>from scratch, bought many pitas at places specializing in falafel,
>they just never appeal to me. It's like an Indian Hush Puppy. But I
>can at least make hush puppies taste good. But not falafel.
>
>-sw

Most of what's marketed in the US as Indian food is in reality
*******ized Brit food... there is no one Indian cuisine, and most of
what's eaten in India is not any more palatable to westerners than the
typical foods of China.

Brooklyn1 wrote:
>
> On Wed, 2 May 2012 23:32:14 -0500, Sqwertz >
> wrote:
>
> >On Wed, 2 May 2012 20:47:52 -0700, Julie Bove wrote:
> >
> >> I have never made falafel. I have been tempted to but it seems like a pain
> >> to make and there is so much variation between the various recipes. I
> >> wouldn't know which one to make.
> >
> >I've tried to like falaffel, I've bought the boxes of mix, made them
> >from scratch, bought many pitas at places specializing in falafel,
> >they just never appeal to me. It's like an Indian Hush Puppy. But I
> >can at least make hush puppies taste good. But not falafel.
> >
> >-sw
>
> Most of what's marketed in the US as Indian food is in reality
> *******ized Brit food... there is no one Indian cuisine, and most of
> what's eaten in India is not any more palatable to westerners than the
> typical foods of China.

I'm told by an Indian friend that much of what passes as "Indian" food
in US restaurants is actually Bangladeshi. You are quite correct in
there being many different regional Indian cuisine's, most of which you
won't find in any "Indian" restaurant in the US. You can find some
authentic stuff if you search for a vegetarian South Indian restaurant
and there seem to be more of those places in recent years.

On Thu, 03 May 2012 10:35:40 -0600, "Pete C." >
wrote:

>
>Brooklyn1 wrote:
>>
>> On Wed, 2 May 2012 23:32:14 -0500, Sqwertz >
>> wrote:
>>
>> >On Wed, 2 May 2012 20:47:52 -0700, Julie Bove wrote:
>> >
>> >> I have never made falafel. I have been tempted to but it seems like a pain
>> >> to make and there is so much variation between the various recipes. I
>> >> wouldn't know which one to make.
>> >
>> >I've tried to like falaffel, I've bought the boxes of mix, made them
>> >from scratch, bought many pitas at places specializing in falafel,
>> >they just never appeal to me. It's like an Indian Hush Puppy. But I
>> >can at least make hush puppies taste good. But not falafel.
>> >
>> >-sw
>>
>> Most of what's marketed in the US as Indian food is in reality
>> *******ized Brit food... there is no one Indian cuisine, and most of
>> what's eaten in India is not any more palatable to westerners than the
>> typical foods of China.
>
>I'm told by an Indian friend that much of what passes as "Indian" food
>in US restaurants is actually Bangladeshi. You are quite correct in
>there being many different regional Indian cuisine's, most of which you
>won't find in any "Indian" restaurant in the US. You can find some
>authentic stuff if you search for a vegetarian South Indian restaurant
>and there seem to be more of those places in recent years.

Most of what's sold as ethnic cuisine in the US isn't, not even
European ethnic, few Americans are going to eat all those innards that
are everyday fare in much of Europe. Most of what's sold in restos in
European cities that cater to the touristas is so Americanized that it
has no relationship to what the natives eat. People that visit Italy
who think they are eating Italian food are not

On 2012-05-03 19:25:03 +0000, Brooklyn1 said:

> Most of what's sold as ethnic cuisine in the US isn't, not even
> European ethnic, few Americans are going to eat all those innards that
> are everyday fare in much of Europe.

Oh yeah, they eat offal everyday.

> Most of what's sold in restos in
> European cities that cater to the touristas is so Americanized that it
> has no relationship to what the natives eat.

Say, what DO they serve the gullible over there?

> People that visit Italy who think they are eating Italian food are not

Certainly not. Some people think Italians eat seafood, cheese and
pasta--all kinds of stuff. HAH! They eat offal. It's authentic!
--
-- Beware the delicate, tiny, very talented celebrity starlets.

On May 2, 9:32*pm, Sqwertz > wrote:
> On Wed, 2 May 2012 20:47:52 -0700, Julie Bove wrote:
> > I have never made falafel. *I have been tempted to but it seems like a pain
> > to make and there is so much variation between the various recipes. *I
> > wouldn't know which one to make.
>
> I've tried to like falaffel, I've bought the boxes of mix, made them
> from scratch, bought many pitas at places specializing in falafel,
> they just never appeal to me. *It's like an Indian Hush Puppy. *But I
> can at least make hush puppies taste good. *But not falafel.
>
> -sw

One word...ketchup!