zeitoun
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Posts posted by zeitoun
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My mother in law borught us these from Japan the other day. Crunchy whole garlic cloves with umeboshi paste and bonito flakes. I became obsessed with these...they are abslolutely delicious..
When we run out, we'll try to make it at home
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To my knowledge, all of the food at Cafe Sabarsky is from Chef Gutenbrunner and his Wallse pastry chef. The Sabarsky chef de cuisine was sent by Gutenbrunner from Wallse after he worked several years as sous chef in the Wallse kitchen.
Just note that Kurt Gutenbrunner is currently working on a project involving him as the opening chef of a small boutique hotel restaurant in the east village. Not sure where though and if it has actually opened...
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We made our "shorbat'adass" with swiss chards and potatoes. Some onions but no spinach and of course loads of lemon in it.
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i agree with chef koo's recommendation for cooking by pan searing with salt and pepper. Monkfish liver is sometimes referred to as "the foie gras of the sea" and justifiably so, it has a texture and taste that is very reminiscent of foie. I generally sear it 2 or 3 mn on one side and 1-2 mn on the other depending on its size. It doesn't require any dredging or coating of any sort, it quickly develops a very nice color as soon as it hits the pan.
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exactly what chanel is bbc america is it available to us in the states? In nyc specifically. I mean its called bbc AMERICA and i cant find it anywhere.
I guess it depends on the cable (or dish) company you have, with time warner cable it is channel 106.
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So, here's what the Baghdad eggs looked like.
OK, i'm officially making this tomorrow's breakfast!!!! From one zaatar addict to another....
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I wish I knew the other place you're talking about--I'd love recommendations! There are just tons of restaurants in the nabe, but I don't know about their quality.
Ok, after some intense brain digging: I remember la caridad not being that good, on dyckman itself two places seem to come back to mind, Mirage and Jubilee (I think), which also have a night club section, served very good dominican food, and one of them had really good cubanos!!
This was close to 8 or 9 years ago though so a thing or two might have changed since then!!!
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Ya gotta love zaatar, huh? So do you buy the croissants, slice them open and sprinkle zaatar inside or do you put zaatar in during the making of the croissants?
Well at home we only did it with croissants already baked (that is, slice them open etc... as you said), but i'm pretty sure it works as well if added during the making. Sometimes i like to add zaatar to unbaked puffed pastry dough and bake it in the oven until it...well...puffs, so if this works, it should work with unbaked croissants too.
Just a note though: instead of sprinkling it dry, i moisten the zaatar with olive oil and use it as a spread rather...
and YES I looooove zaatar
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I haven't seen manousha but that's not to say it's not around. I'll keep an eye out for it 'cause it's definitely something I'd like.
My uncle until last year had a food business in Dubai that sold french baked goods such as croissants and pains au chocolat (he went out of business though
, a lot of fierce competition going on...) Anyway, his most popular item was zaatar stuffed croissants. It is absolutely delicious, I make it at home all the time, you should try it if you like zaatar... -
I just had to share this with you all after reading this thread:The Turks actually produce a specific clay platter to hold down stuffed leaves. Not just grape leaves but chard, mulberry, sorrle, fig, cherry, mallow, beet, fava bean and even the stinging nettle. Some of these are so thin and fragile they need something to keep them in place. voila...
Wow, haven't seen this before, this is a great "lebanese kitchen gadget!" thanks Paula! If i had to choose between the pig lid and this one, i think i'll take this one
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we discussed this topic a bit in this thread in the Japan forum.
Thanks for the link Kris..
edited to add: I also like the cute pig lid...
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The Japanese wooden drop-lids are used for a different purpose: to weight down the ingredients under the liquid, so that they don't roll around in the pan. A Lebanese friend of mine weights her stuffed grapeleaves with a heatproof plate, for the same reason.
To keep condensation from dripping back into the pan, the Japanese sometimes wrap a piece of cloth on the underside of the lid of a pan, securing it around the handle with a rubber band.
It is interesting you are saying that, i am familiar with the plate technique (i am lebanese myself) and do the same thing for stuffed grape leaves or "malfouf", stuffed cabbage leaves. I've seen wooden japanese drop-lids and find them very light, I assumed that since they were so light they weren't used to weight things down but rather acted as parchement lids do, i guess to prevent condensation.
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Another place is down the street from me, La Nueva Espana (207th and Broadway). Again, I don't really know who runs the place, but it's a mostly Dominican nabe. Their sandwiches are also great, but no butter topping, which I guess can get over the top if you're not that hungry.
Yes!!! is that the place between vermilyea and broadway? i used to be a regular when i was attending college in the bronx (and had a girlfriend who lived down the block
), they had good domincan food and great cubanos!! We also used to go to this restaurant on the NE corner of dyckman and sherman or is it vermilyea? I can't seem to remember the name since I haven't been around there in years. They also had really good cubanos. -
I posed this question on a different thread but so far received no reply
. Hopefully I’ll have more luck here:What are the benefits of covering oven and stovetop stews or braises with parchment lids as opposed to regular pot lids? I have seen parchment lids also used for poaching veggies or fruits for instance. I have read many recipes that call for it and I know that in other cuisines (Japanese for instance) a similar device or cooking method is used with pot shaped wood covers that are placed at water level, just like parchment lids. Does covering any cooking liquid this way produce better results? If so why? Thanks
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Found a picture of what a small portion of the fish selection at Carrefour's looks like:
They will, of course, fillet the fish or whatever you want (ie they cleaned some prawns and some squid for me not long ago).
The fish market looks like this times about 100. Every few feet is a new display with a different vendor!
This is awesome thanks!! If Carrefour has such an impressive fish selection, I wonder what the fish market looks like???
The one in the bottom center is "Sultan ibrahim" or red mullet, a fish people love in Lebanon!! We eat it deep fried whole served with deep fried arabic bread and drizzles of lemon, it is so good that some people even eat the crispy head. Oh I wish I was there...
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I wonder where the oldest standing Olive tree is. My guess is the Middle East or North Africa.
According to many internet sources, the garden of gethsemane in jerusalem has some of the oldest trees in the world, close to 2000 years old!!!! I read elsewhere that older trees may have been found in greece.
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What a great thread this has become thanks!!
I have never been to Dubai, (went to Abu Dhabi though for a few days), but I have spent many (boring) vacations "next door" in Saudi Arabia by virtue of my father's professional activities there.
Dubai is somewhat the "Vegas" of the arabian peninsula and very appreciated amongst Saudis who wish to "loosen up", have fun, spend money (and drink..shhhh) for a few days. Your pictures remind me of the one great thing Saudi Arabia had (remember it doesn't have much, no bars, no movie theaters, no places to "socialize"...), it had great food from literaly the world over!! Because of its close proximity to the persian and red sea, the fish especially was absolutely amazing. I assume the same goes for Dubai. Any pix of fish markets?????
The one thing that always made me laugh was the fact that Saudi supermarkets had aisles and aisles of sausage and ham products that looked like pork but was made out of beef (it really looked like the real thing). I always wondered if pork is banned in the country, why do they work so hard at trying to make their beef look like it? Anyway...
While in Saudi, I recall that on several occasions my father and I had went outside of Ryadh to visit date farms which there is plenty of. It is i think Saudi Arabia's main crop. Is it the same in Dubai? Do they grow a lot of dates there?
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Sorry if i'm chiming in a little too late however I would like to begin by saying that this is the first seminar I have been reading along since it began. Even though I have not participated in it (and I hope to next time), I found it so informative and enlightening on many aspects. Thanks Fat Guy and everyone else for your participation and intense labor!!
My question has to do with parchment lids during braising (if this was discussed anywhere, please direct me towards the appropriate link). I have seen many recipes call for it in both stovetop and oven braising. I assume regular lids were used during all the EGullet braising labs, yet I was hoping to see some commentary on the benefits and disadvantages associated with the use of parchment lids instead. From what I have observed during my braising experiences, it seems that parchment lids do allow more braising liquid to evaporate than regular tighter lids. In addition, I have always assumed that they were of greater use in the oven since they prevented whatever piece of meat not submerged to remain somewhat moist and not to crust. Yet, and as I stated earlier, their use is also suggested for stovetop braising. Could anyone tell me what is the primary reason for the use of parchment lids vs. regular lids in braising?
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In the Middle East rice pudding is served cold with orange blossom water. It is called Riz b'halib (rice cooked in milk) and is prepared somewhat like Andiesenji's recipe (without coconut milk though) . The recipe calls for short grain rice to be cooked in milk and sugar for a long time. The mixture is thickened with a little corn starch and/or egg beaten in cold milk. Orange blossom water is added at the end for additional flavoring.
Once the mixture is creamy enough, it is divided into small bowls, and stays in the fridge until it sets. Crushed pistachios or ground cinnamon can be sprinkled on top. It's delicious.
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Thanks for the info Emma, i'll check it out next time i am there!
CA Road Trip Ideas?
in California: Dining
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Last summer my wife and I did quite a lot of driving in Northern California and Nevada (i think 2,800 miles in 2 weeks!!). We alternated camping in the wilderness for 2-3 days in various locations and 2-3 days stays that were more "food driven" so to speak (Napa, Sonoma, Russian River, Alexander valley and SF of course).
We realized quickly that we did not have to go too far away from SF to start enjoying our little trip. One area that we particulary enjoyed was Point Reyes for the scenery and the little eateries in and around Point Reyes Station and Iverness.
The town of Pt. Reyes Station is home to the Cowgirl Creamery and has a cute little market. If you do go there then continue all the way to the Pt. Reyes lighthouse. You'll be crossing an incredible landscape that will make you think you are hundreds of miles away from SF.
Also, although there is nothing much to be enjoyed as far as food is concerned (and I mean really nothing, we survived on sandwiches and apples), several drives across the Sierra range are absolutely stunning (through the Carsson, Ebbetts or Sonora passes), but for that you will have to wait for the summer when the snow melts...