Posted by Julia from public034109.library.northwestern.edu (18.104.22.168) on Wednesday, June 12, 2002 at 8:51PM :
In Reply to: Re: Food posted by Jeff from bgp01107368bgs.wbrmfd01.mi.comcast.net (22.214.171.124) on Wednesday, June 12, 2002 at 8:27PM :
: >>>ooh! share your style. what kind of sauce do u use? i like schezuan (or however you spell that)
: **** I use a combination of 2-3 different sauces ("the secret's in the sauce"), made by a company called "House of Tsang". Check it out.
: : : ****
: : : Chil-fry (also referred to as "Pusra Kuilleya") is also one of my favorites.
: : >>>Hmm, i never thought chili-fry was a popular one. Chili fry with samooneh is great!
Yeah my mom called it chili fry. My brother and i used to make fun of how we called it chili fry, but then someone told us it was coined to describe chilled foods (tomatoes, and meat, i guess) being fried. I don't know if that is the reason.
: **** "Chil-fry" and "Chili-fry"... are they the same?
: Chil-fry is a "stew", but it is not like "Chili" at all. I hope you aren't confusing the two.
: Now, for a stupid question: What is samooneh?
>>Samoon, or samooneh, this kind of bread that is puffy and round. it's not as dense as pita bread, so you can eat like a bag of samoon and not be full. i hear that if you go to the chaldean/assyrian/middle eastern part of detroit, they have the best samoon baked in like a hearth and like no other...! :)
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