Comments on: The Worldwide Gourmet Website

The Worldwide Gourmet Website

MiguelCardoso — Fri, 31 Oct 2003 05:08:30 -0800

Food, Glorious Food - Of The Real Kind! What pumpkins? Forget about the pumpkins. What you really need is to get your lips round some courges d'hiver, you Yankee varmint philistines! (More inside.)

By: MiguelCardoso

MiguelCardoso — Fri, 31 Oct 2003 05:08:55 -0800

This is truly a marvellous, almost luxurious website, full of authentic recipes from around the world. Why, there are even a handful from Portugal! Speaking of which, I also highly recommend David Leite's Culinaria. He's a very savvy Portuguese-American from The Azores, who obviously knows a trick or two. He lives in New England so his take on the sumptuous autumnal American classic, chowder is much to be respected, to say the least.

By: LouReedsSon

LouReedsSon — Fri, 31 Oct 2003 05:55:39 -0800

Yumm! I'm trying the corn chowder tonight. Thank you!

By: grabbingsand

grabbingsand — Fri, 31 Oct 2003 06:01:01 -0800

Ceci n'est pas une broccoli.

By: swordfishtrombones

swordfishtrombones — Fri, 31 Oct 2003 06:10:20 -0800

great site, this looks delicious

By: clavdivs

clavdivs — Fri, 31 Oct 2003 06:54:46 -0800

Vai-te foder, this looks yummy

By: zaelic

zaelic — Fri, 31 Oct 2003 06:55:53 -0800

If you are making pumpkin pie, pumpkins - or the big green skinned pumpkin-like squash we get in Hungary - beat Euro-courgettes any day. A lot of my ethnic Yank friends are planning for Thanksgiving already, and my girlfriend, from Japan, is the pumpkin pie Queen. She makes about ten every year. Unfortunately, I'll be in Slovenia this Thanksgiving... eating fish. Pass on the recipe chapter for Hungary - this "shashlik" is a fantasy. It doesn't exist here. As for Romanian pickles - nope. Not like that at all. You have to stick stale rye bread in the mouth of the jar for fermentation and use an herb called "csombord", sort of a wild tarragon.

By: rushmc

rushmc — Fri, 31 Oct 2003 07:33:53 -0800

[this tastes good]