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Found 2 results

  1. A couple of years ago I was thrilled to find paccheri (scroll down & forgive source), a kind of wide tubular pasta, at Giant in Tenleytown of all places. (Large enough to stuff, which is my intention.) It was when the store was going upscale and trying for sophistication in a special store brand. In what is now my local Giant, product lines are dumbed down. I am thinking of going to Litteri, though for just one item... Sometimes you'll find the stuff at TJ Maxx or Marshall's, but I am wondering if anyone has seen these guys in a more mainstream location in DC--like a Giant. Mille grazie!
  2. We all have them, dishes or ingredients we've seen, and in many cases eaten, hundreds of times before. And then you're reading the menu, saying to yourself, 'I cannot believe I don't remember what this is.' It just happened to me, again, with a sauce so common that I'm typing this post with one hand, poking myself in the eye with the other. None of us need know what a tomato is, but if you're in a West African restaurant and see fufu on the menu ... Is there a dictionary out there of obscure-but-not-that-obscure food terms?
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