Comments on: Things that caught my eye in Sam’s and Costco, Mexico

By: Ji-Young Park

Ji-Young Park — Mon, 06 Apr 2009 20:18:59 +0000

Adam Balic asked me about Algerian pasta dishes after book of rai forum was shut down. I hadn’t thought about it in much detail until then. He was wondering about North African pasta dishes so I sent him some info and names/dishes from books I have.

By: Rachel Laudan

Rachel Laudan — Mon, 06 Apr 2009 19:47:53 +0000

Hmm, I don’t thnk that came up in our earlier discussions, Ji Young. Thanks.

By: Ji-Young Park

Ji-Young Park — Mon, 06 Apr 2009 16:33:06 +0000

“Meantime Mexican pasta (like some in Italy and Spain) is cooked pilau or risotto style–first fried, then simmered in an aromatic broth.”

Same with some Algerian pasta dishes. As far as I know Algerian cuisine has a bigger range of pasta dishes than Moroccan or Tunisian. Morocco didn’t have the Italian influences that Algeria and Tunisia did.

By: Rachel Laudan

Rachel Laudan — Mon, 06 Apr 2009 00:33:23 +0000

I’ll try to see them in the next couple of weeks. Meantime Mexican pasta (like some in Italy and Spain) is cooked pilau or risotto style–first fried, then simmered in an aromatic broth. Shapes are shorter, thinner as a consequence.

By: Rachel Laudan

Rachel Laudan — Mon, 06 Apr 2009 00:31:49 +0000

Sure they do Kay. And then there are those who go with papers and they come back with lots too.

By: rajagopal sukumar

rajagopal sukumar — Thu, 02 Apr 2009 08:40:39 +0000

Good finds Rachel. Don’t remember if you covered this before – what is the difference between Italian and Mexican pastas?

Look forward to your interviews on how the one family succeeded in breaking into Walmart.

By: Kay Curtis

Kay Curtis — Thu, 02 Apr 2009 00:36:19 +0000

Might it have something to do with all those guys who come home in pick-ups sporting TX & IL & NM & Az license plates? Maybe they bring back other things besides greenbacks.