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Marya

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Everything posted by Marya

  1. When I transitioned to food publication in the 70's, this was one of several books I purchased to facilitate the new challenge. I had hoped it would be an excellent reference source and it did not disappoint. Forty years later, I am still consulting it. My cooking skills may have improved, but the mind still seeks the discipline of knowledge.
  2. I find Russian food particularly uninspiring (except for the imperial offerings greatly influenced by foreign chefs) and less flavorful than other East European cuisines. Having said that, the food from this restaurant is more appealing than most, so had to bite.
  3. This might be of interest, too: "Middle Eastern Cookery" Kindle Edition $1.99US Amazon is messing with us. Checked it an hour ago and it was $8.99. Still is.
  4. I'm convinced it's an acquired taste. My daughters were by necessity not exposed to it while growing up and, to this day, they prefer to notify others that they are intolerant/allergic to it even though they are not. They say it's off tasting, smells repellent and they prefer not to eat it.
  5. Report post Posted yesterday at 07:50 AM The recipe. The modified mise. No celery for starters. But if Thomas Keller can turn his nose up at celery I feel no real regret that there’s none here. When we emigrated to the US, my parents opted to travel by ship. The inclusion of V8 in the breakfast menu intrigued me so I drank it daily. By the end of the week, I began to break out in hives and no one could det
  6. My curiosity about her long-term goals is effectively nullified by the bad judgement of partnering with a restaurant owner who kept a special room reserved for predatory activity.
  7. https://www.foodandwine.com/news/gabrielle-hamilton-partners-with-ken-friedman I just finished reading Blood, Bones & Butter and acquired a new admiration for this talented chef. After her pronouncements in this article, I only see a broken moral compass. Alluding to this project as comparable to Jose Andres' untiring work in Puerto Rico was really rich.
  8. Authentic Mexican: Regional Cooking from the Heart of Mexico $1.99
  9. https://www.amazon.com/My-Pizza-Easy-No-Knead-Spectacular-ebook/dp/B0078XCOMO/ref=pd_sim_351_81?_encoding=UTF8&psc=1&refRID=GZ1K23HFYPGF2TGTQ0ZW $4.99 (Seriously need a tutorial on this link thing)
  10. https://smile.amazon.com/Cuisines-Spain-Exploring-Regional-Cooking-ebook/dp/B00C8S9Z0I/ref=pd_sim_351_23?_encoding=UTF8&psc=1&refRID=7ATP4NHJC2BJYA6WYEVW https://smile.amazon.com/Into-Vietnamese-Kitchen-Treasured-Foodways-ebook/dp/B004IK8PVY/ref=pd_sbs_351_54?_encoding=UTF8&psc=1&refRID=36TWZ2AAVERD5RYAC7RR I'll just copy and paste for now. Clearly, the kind tutorial has not sunk in.
  11. Just found this: http:// Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto Kindle Edition by Marc Vetri Kindle edition $1.99US
  12. "You’ll recognize them, they’re those same darn kids you keep yelling at to get off your lawn." That's pretty gratuitous. Parents with children who have a food intolerance can also be more proactive. When faced with such issues, I always purchased the necessary substitutes in advance and, after culling the offending items, stealthily replaced them with the safe items. A responsible parent would be foolish to place such a burden on total strangers.
  13. Thank you. Now let's see if my brain still has what's necessary to follow through.
  14. This is a treasure. https://smile.amazon.com/Aromas-Aleppo-Legendary-Cuisine-Syrian-ebook/dp/B003V1WW3S/ref=pd_sim_351_9?_encoding=UTF8&psc=1&refRID=9XZ9YA3DH9669WYTJNFX Now that I've found this crack-like thread, can someone tell me how to post with a simple HERE link. Thanks
  15. Marya

    Vermouth

    You might also find Yzaguirre and Atxa (Perucchi, too) to your liking. I personally find that Spanish vermouth, particularly the reds, are naturals for sipping. Maybe it's the memories they evoke of the tapas bars with vermouth barrels behind the counter that I first encountered four decades ago. Before they were available, Carpano Antico was, and still is, a favorite, but the Spanish beauties are the ones I choose for my "hora del vermut". I don't understand why they are not more popular in the states.
  16. Since I use so very little mayonnaise, homemade and Kewpie are my choices; the former for the obligatory salads for barbecue, and the latter because it is utterly unique, and delicious. Yes, it does have a little MSG (see link), but it also has a more pronounced mustard-egg yolk flavor. And I have to admit, the plastic container is pretty cool to the touch. http://www.nytimes.com/2008/03/05/dining/05glute.html?pagewanted=all Edited to add link
  17. Ideally, high alcohol content is achieved by hand sorting and discarding unripe second growth clusters and only using the ripe fruit. The riper the fruit, the higher the sugar content that will convert to higher alcohol levels.
  18. Teo, Very useful post, I will send this thread to her. It's been years since I enjoyed this lovely city, so I have no clue what is available now.
  19. Cinghiale: I understand that prices are high. A summer in Vienna pretty much numbed her to the cost of dining in and expensive city. I should have used casual dining as the identifier as it would have been more accurate. I will tell her about do Mori and, if you have any other suggestions, I would love to know about them.
  20. My youngest is making a quick dash to Venice and I would like to line up several restaurants that serve reasonably priced meals. A place with great rice-based dishes, pasta and baby fried calamari would be a welcome change from Austrian schnitzel. Any suggerstions? Thank you.
  21. Another treasure in that food pod is Lardo. The food is amazing! They have the requisite pork belly sandwich, broccoli rabe sandwich, Lardo fries with parmesan and fried herbs, and a grilled asparagus sandwich with preserved lemon that makes me go back for more. Highly creative and delicious.
  22. Marya

    Bottarga

    Do you have the mullet or tuna? I have kept the mullet well wrapped in the refrigerator for more than six months and have never noticed any degradation.
  23. My name is Marya, and I'm a chronic overbowler. From my perspective, there is nothing more appealing than a large, white, wide-rimmed soup bowl, or any oversized bowl, with a moderate amount of colorful food in it.
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