I suspected the difference in fat content was a large part of the answer, but the sauce seemed not only richer and creamier but also thicker. Ground almonds are often used to thicken sauces in Catalan cooking, but not walnuts. On the other hand, I think ground walnuts are often used this way in Persian and Caucasian cooking.
And one wonders how China is dealing with its restive Muslim population.
It's not so much their Muslims who are restive as it is their Uyghurs and they're dealing with them the way they would any substantial dissenting elements: Repression, repression, repression. monshu refused to travel to Tibet as part of our China trip due to the outrages there, but I don't think the goings-on in Xinjiang are one iota less nasty--they're just less publicised. Moreover, with the current War on (Islamicist) Terror, the Chinese can repackage what they're doing there in a very US-policy-friendly way.
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momijizukamori
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Date: 2007-12-10 03:21 pm (UTC)And one wonders how China is dealing with its restive Muslim population.
It's not so much their Muslims who are restive as it is their Uyghurs and they're dealing with them the way they would any substantial dissenting elements: Repression, repression, repression.