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AmyDaniel

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Posts posted by AmyDaniel

    Cooking shows in Japan

    in Japan: Cooking & Baking

    Posted

    My sister and I just watched a great show about Japanese cuisine the other day on the weekly NY Japanese programming...there weren't any subtitles, so I hope those who know the show can understand my explanation! I think that one or a few of four (male) hosts travel Japan and learn about different regional dishes; the hosts seemed to go to the coast a lot. The episode we watched seemed to be a retrospective of past episodes; the dates of the featured eps went back to 1988! This was really great to watch - I'd love to learn more about the show! Any ideas of what I'm talking about, and what the show is called?

    Chickpea

    in New York: Dining

    Posted

    Hmmmmm...

    Maybe I should try Chickpea's falafel again if everyone here likes it so much. When I tried it (my only time), I thought it was the most tasteless falafel I've ever tried! And I know little about falafel in the city. :sad:

    In my opinion, the best falafel I've tried (so far) in Manhattan is at Hoomoos Asli, where the falafel sandwich comes with Israeli/Arabic salad (no lettuce :smile: ), great hummus, and plenty of zhug (hot sauce - but not the red stuff outta the squeeze bottle). I love this place. :wub:

    Here's the menupages.com link for the restaurant.

    Middle Eastern Desserts/Sweets

    in Middle East & Africa: Cooking & Baking

    Posted

    Interestingly, even though Titan Foods is a Greek market, I think they use the rosewater syrup in their baklava. But for the sake of all of you, I am willing to make the sacrifice and get out to Queens so that I can make the most informed assessment possible. I know, I know, it will be difficult, but for egullet and the sake of research, how could I not?

    Hmmmm, I'm gonna be in that area tomorrow morning/afternoon - I'm checking out a bakery and some of the Egyptian joints on Steinway St., but I have time to do some baklava research as well... :biggrin:

    Amy

    Onions as the Main Event

    in Cooking

    Posted

    Published in the NYTimes a few years ago, I think, was Diane Kochilas' recipe of tagliatelle with caramelized onions, strained sheep's milk yogurt, and grated aged sheep's milk cheese: the best part was smelling the onions (lots and lots and lots of onion) as they slowly cooked with lots of olive oil. Needless to say. this was a v. popular dish among the people. :smile:

    My sister will caramelize lots of onions and then bake them, along with the olive oil from cooking, in Brie en croûte - also popular among the people!

    Amy

    Japanese style Chinese food

    in Japan: Cooking & Baking

    Posted

    Bao is the Chinese name. It's my absolute most favorite thing to get in dim sum restaurants, and I pick up a few of the baked kind when I go to the local Pan Asian market.

    Yes yes yes yes! My mother (Malaysian) taught us about bao (which we also called pau or pao, can't remember), and I was so surprised to see them in Japan when visiting my friends' families in Yokohama and Tokyo! Each day during that week we'd walk back to my friend's home in Tokyo - the metro station was located right next to an AM PM, and no matter how much I had eaten during the day, I would buy pau to eat while walking.

    The little stands in Yokohama's Chinatown made the most incredible pau. They were so satisfying...just the right proportion of dough to filling. Ah, I could go back to Yokohama for one (um, many, many) of those!

    Amy

    Feeling Schmaltzy

    in Cooking

    Posted

    The problem is, other than melting it down in a pot, I am not sure what else to do.  Should I bring it to a boil or just let is simmer?  How will I know when all the water is gone?  What else do I need to know?

    This thread on duck fat is from the forum of my man Daniel Rogov

    - hope it helps!

    Amy

    Ramzaan

    in India: Dining

    Posted

    Do not despair, there are only 7 more days til Eid al-Fitr (Hari Raya Idul Fitri), which marks the end of the fasting period and celebrated with special foods. 

    Ah, THIS is what Hari Raya is!!! Thanks from a Christian twice removed from Malaysia!!

    Yetty, your posts have been truly beautiful. Thank you so much for sharing this time with us!

    Amy

    The Tater Tot Topic

    in Cooking

    Posted

    it definitely beats upma night at my house.

    Oy, Tryska - I'd agree with you, but one day my Dad melted like two tablespoons of ghee over the stove and poured it all over my (tiny portion of) upma. I'm never going back!

    I stole Tater Tots off the lunch trays of peers as a young'un. We didn't have them much in our house growing up. And don't you all start tempting me to buy some!

    Amy

    Japanese foods--menrui

    in Japan: Cooking & Baking

    Posted

    Ohhhh, that looks gooooooood!!!

    Kristin, can you give us a recipe??

    Also, a few weeks ago at a place on 13th St. and 7th Ave. (Miyagi), I had a rather expensive bowl of noodles called ishikarinabe ($16!!). It was expensive, I think, primarily because of the amount of seafood in it. It was good, though - does anyone have a recipe for this dish?

    Amy

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