- Non-Swiss/German sausages like Kielbasa, Andouille, "Italian sausage" like the kind you get the US usually used in spaghetti sauce
- flaked coconut - I've only seen the pulverized kind. I want to make coconut macaroons and coconut cream pie. I suspect an Asian market might carry it but I haven't found it yet.
Thursday, June 07, 2007
still looking
Does anyone in Zurich reading this blog know where to get these items?
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2 comments:
Sorry Tanya, I wouldn't know where to find any of these. Andouille, really? Wow you're brave. I'm not French enough to eat that.
I didn't think Andouille was that weird. But after reading your comment, I looked it up and learned it uses the entire gastrointestinal system of the pig, primarily stomach and intensines. Hmm. What I really want is Cajun Andouille so I can make gumbo, jambalaya, & red beans and rice.
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