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marlena spieler

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Everything posted by marlena spieler

  1. Dear "The Other Tony", You wouldn't know where Dean Zanella is from or where his parents/heritage is from, would you? We're leaning towards finding a chef with a sensibility of Italy's mezzogiorno, specifically Napoli, Campania, the whole tomatoes and pasta and luscious sun-drenched thing..... thanks, marlena
  2. i'm looking for a handful of suggestions as to the best italian restaurants and/or chefs in chicago....have never been to chicago before and need the recommendations for....a group of italians! and myself. all suggestions and descriptions greatly appreciated! cheers, marlena
  3. I went about three years ago. I thought the view was beautiful. sadly, i don't remember any tastes and flavours, but everything looked very beautiful. and then the aforementioned view. i was as greedy as i could be, but just don't remember much. this is not a good sign. but it was a long time ago. and its kinda chilly, good weather for snarfing up chocolate and pastry....... let us know how it is, i'm curious as might want to revisit.
  4. this sounds totally worth buying a eurostar ticket for!
  5. omigod this is wonderful news!!!!! i always feel i should be employed as a shake shack pr as have pointed so many food writers/luminaries in that direction...well they might have been heading in that direction anyhow, but my irrational enthusiasm was flowing. it always does when i think about the shack cheeseburger. that piece of perfection burger-wise. i do have a second favorite burger in all the world, but its on the opposite coast. and i mean i live in europe! regardless of where i am at any given moment, though...i'm a shake shack girl through and through, and to think that i won't have
  6. this is a fabulous thread for sumac-lovers, i feel like running right into the kitchen and trying out half the stuff, esp the lemonade. last week i ate a turkish potato salad that was so bright and reviving: boiled diced potatoes, lemon juice, onion+garlic, tons of sumac and lemon juice, a little bit of olive oil. this is my new best friend in the potato-salad department. delicious on a bed of salady greens. marlena
  7. Fat Guy, you are a man after my own heart! toasters make such insipid toast! I use the broiler/grill, and use handsliced bread so that the slices are somewhat irregular, giving lots of peaks and little indentations, where the bread can be even more roasty, crunchy, darkly delicious.....it really enhances my whole experience of toast. ← marlena but what about the fact I only use two slices of bread per day so I have to buy bread and freeze it otherwise its a waste. Or should I buy it cut it and then freeze it? ← hiya, stef, I usually only use one or two slices of bread a day, too.....
  8. Fat Guy, you are a man after my own heart! toasters make such insipid toast! I use the broiler/grill, and use handsliced bread so that the slices are somewhat irregular, giving lots of peaks and little indentations, where the bread can be even more roasty, crunchy, darkly delicious.....it really enhances my whole experience of toast.
  9. I'm of the muffin brigade, basically, though I take a big detour when I have a stash of sourdough bread in my freezer--poilane, sour rye from nyc, acme's levain, or....my fave of the moment: sourdough bread from Napoli or Puglia (I bring it back in my suitcase or beg friends travelling from there to bring me some!). The roughly cut sourdough gets all crunchy in different parts, in a similar way to the [english] muffin. and my fave way of all is to top the eggs with a shower of shredded mature cheddar, a splodge of worchestershire sauce and a drop of tabasco. pop under the grill/broiler til it
  10. hiya mike, we were warned that they were a bit touristy (ie that everyone would be taxi-ing from the messe after the day of bookfair just ready for the ribbchen and kartoffellen, etc. ) but also that we should go there anyhow. we actually went late--so that we could swim off the calories that were just waiting for use on schweizer strasse, and i think that arriving later, helped in the tourist and crowded aspect, cause neither seemed too terribly touristy, though adolph wagner was still quite crowded. we got a seat at a table with some very sociable people, so in the end it turned into a big h
  11. Cecillia, Lisa, I am so enjoying this and want to now get my hands on the whole book. when i was very young, i remember hearing tales about The Mandarin and always looking forward to eating there, (when i grew up and became sophisticated, etc) though amazingly and sadly i never did. cecilla's restaurant and its influence on sf dining is legendary as is cecellia herself. how great it is to have her story told...... marlena spieler
  12. go to the kleinemarkethalle, which is a lovely little market, and look at the vegetables and goodies. eat a wurst (knobel is my preference) with sour rye bread slice and blob of delicious mustard. go to konstablerwache market if he's going to be there on saturday, and i think either tuesday or wed. its a farmers market, a little family of a market as i was told, a great place to drink apfelwein at 10 am. by noon its really going, and you can eat waffles, piles of potatoes, potato pancakes, lovely little slices of blackbread topped with sausage, cheese, salad. stuff like that. its like living a
  13. am headed to frankfurt for the bookfair tomorrow, its a last minute thing. when i was there last i frolicked in green sauce, and had the best of wurst, and potatoey things and apfelwein....and really good dark breads. mmmmm. but this time i'm leaving a few days at the end of this last minute trip to go to berlin where i've never gone. is there anything i should keep my eyes open for, i'm a very very low budget person at this moment in time. and i LOVE sauerkraut. also, does anyone know anything about shpreivald pickles? anyplace recommended to stay cheaply?
  14. Hathor, I've been following your adventure of your restaurant and am exhileratingly, blindingly, thrillingly....well, something. maybe envious (in a good way not an evil eye way). maybe simply enthusiastic for you (oh yes!). maybe very very thrilled for you and impressed by your courage (definately!). the conflict of traditional vs modern is difficult to get a grip on or even address, because each wave of modern leaves a souvenir upon the until-then traditional. Nothing, not even traditional cookery, stays the same. It changes (for the good, and for the bad...both). When its a natural progr
  15. bravo! i too love this book! a true labour of love..... and i'm proud of our own peppertrail..... marlena
  16. carrot halva: sweetened, cooked shredded carrot with condensed milk, perfumed with cardomom and rose water. divine. and what about alain passard's famous tomato dessert? has anyone out there tasted it? (i've not managed to eat at arpege when it was on the menu). zucchini and raisin or dried cranberry teacake/loaf. yummy esp when sliced and toasted and of course, buttered.
  17. just back from an ionian island where my breakfast every day was two tomatoes plus a little home-gathered sea salt. sauteed mushrooms with scrambled eggs. sauteed tomatoes with chunks of feta and eggs cooked, sunnyside-like amongst them; when the weather is warm i love cucumber with breakfast, like the aforementioned turkish salad, or like the israeli salads--actually finely chopped vegetables, dressed with evoo and vinegar or lemon, makes the most refreshing breakfast! in milan the other week i had a freshly made vegetable juice: tomatoes cucumbers celery arugula parsley spinach leeks oh i
  18. “There is a saying that western culture is born of the relationship between man and woman, while Chinese culture has grown from the enjoyment of food”. This is from the preface of the book “Food and Chinese Culture”, in english by Long River Press, California, and Shanghai Literature and Art Publishing House , 2005, and i am wondering what the origin of the saying is, and the author if indeed there is one. Is it a well-known saying (that i don't know)? i'll get in touch with the pub house and author if no one here knows, but i thought egullet would be quicker--i mean: egulleteers know EVERYTH
  19. i know, my cousin just sent out invites to her son's bar mitzvah, and the stamp predictably enough, has his face on it! but seriously, though, i'm interested in finding out which countries honor their chefs in this way. i know of only one, and think its pretty wonderful as well as a reflection on the societhy in general's attitude to the importance of good food. and then...maybe I should have stamps made of me!!! maybe of my cat!! maybe of my daughters graduation from med school! the possibilities are endless.
  20. I have just been made aware that China has recently issued a sheet of stamps with the faces of prominent chefs. Does anyone know of other country/countries that have done/do this? thank you marlena
  21. stew a lotta peas with chopped onion and lotsa coarsely chopped garlic that has been softened in extra virgin. Add tomatoes--canned for this time of year, ripe and robust when the season hits. SEason to taste with salt, pepper, and maybe some fennel or thyme...then poach an egg per person into the pea and tomato sauce which should be nice and thick. If it isn't, add some tomato paste. eat it with rustic bread to scoop into the messy eggy-pea and tomato dish. this is one of my fave comfort dishes, brought home from a greek island. there is, however, one secret ingredient: cigarette ashes, drop
  22. I really liked Pure Lotus, a posh and stylish vegetarian restaurant with a fusion-ish slant. They have two locations, I went to the Holiday Inn Lido, a big shopping center with what I think is the best name for a bowling alley ever: Cosmic Bowling. The food was very creative and sometimes strange, but mostly very delicious. nice noodles with something hot in it and something preserved and sour as well. the dumplings were delish, the imitation pork spareribs very tasty, we fought for the last morsels, trying not to appear as greedy as we really were. tel: 87036668 64376288 the other restaurant
  23. On a recent visit to Beijing I found lots of different beans in the local markets, and several times ate lovely dishes of a variety of vegetables and beans, usually quite saladlike, esp red kidney beans which were tender and sweet, and perhaps because we were eating with chopsticks, each bean was eaten separately, and each bean seemed a reason to rejoice! (they were memorable, delish).
  24. haminados/beitzim/slow cooked eggs with ful..... be still my heart: so delicious! such perfection! the rich earthy brown beans, the lemony tahina, the blast of hot sauce (i always have to add at least a few drops), the perky onions, the rich grassy olive oil........i wish i didn't live so far away, i'd say: take me to your favourite spot for them! xx marlena
  25. Thank you Fat Guy! I"m definitely very excited now! am looking forward to reading about the cooking process in Paula Wolfert's Slow Mediterranean Cooking, and also i'm looking forward to experimenting on my own, or being fed these famous eggs by someone else. it'll happen soon! After all, its spring and as you say: eggs are cheap! and PS: I love your phrase: "pure expression of egg". and Miriam, yes, eggs in their shells tucked into a cholent, or a hamim, is lovely; in the eastern lands they call it haminados, though i'm not sure they always cook it with beans. sometimes i've had them simp
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