Jump to content

chefzadi

participating member
  • Content count

    2,223
  • Joined

  • Last visited

About chefzadi

Contact Methods

  • Website URL
    http://www.ecolecuisine.com

Profile Information

  • Location
    Los Angeles (Lyon/Setif)

Recent Profile Visitors

1,221 profile views
  1. i also use preserved lemons and olives for roast chicken.
  2. the brine is much too salty to add to a cocktail.
  3. Boeuf Bourguignon

    i make it with beef cheeks now.
  4. eG Foodbog: Caroline

    I can't wait until we're breaking bread, er tortillas, together.Ahem. ← With jaymes, of course, who is integral to so many of my Mexican food adventures! ← Do you think you will have time to take a class at María Ricaud Solórzano's cooking school? http://www.traditionalmexicancooking.com.mx/index.html ← Thanks for introducing María, Farid. I've learned more about Mexican cooking from her than from anyone. Right now instead of nattering happily with all my eGullet friends I should really be getting on with translating her book on salsas. I think it could be foundational. The sauces are the basis of any great cuisine and they have a structure. Most books on Mexican cooking just give separate recipes and don't even take a lick at the structure, Rachel ← I would love to take her salsa classes and maybe have a comparative discussion about the use of spices, nuts, chiles, etc... It would help with the Mexican conference I am planning here in Los Angeles.
  5. eG Foodbog: Caroline

    Since it keeps coming up... Here on Earth podcast with Rachel Laudan and the Mexican Kitchen's Islamic Connection Rachel's blog page on related articles ______________________________________________________________________ Agreed, and I've written about this as well and it comes up again and again in my recreational cooking classes. Stock is not necessary for many recipes I see calling for it.
  6. eG Foodbog: Caroline

    According to University of California's Agriculture and Natural resources site (the three avacado groups) The Mexican varieties have an anise scent to the leaves and the West Indian and Guatemalan varieties do not.
  7. eG Foodbog: Caroline

    I can't wait until we're breaking bread, er tortillas, together.Ahem. ← With jaymes, of course, who is integral to so many of my Mexican food adventures! ← Do you think you will have time to take a class at María Ricaud Solórzano's cooking school? http://www.traditionalmexicancooking.com.mx/index.html
  8. Strawberries

    august 1st, wednesday at noon. 531 east colorado blvd pasadena, ca 91011 the california school of culinary arts, lcb program retail and bookstore. mapquest it's very close to vroman's, but in the other side of the street. plenty to do before or after the book signing, it's a nice part of pasadena with lots of things to do, worth the drive if you aren't close to it.
  9. Strawberries

    I don't mean to put you on the spot but are you coming to Pasadena for a book signing?
  10. Strawberries

    Hey Russ! It was a lot of fun seeing you at your book signing at the Hollywood farmer's market the other day. You have yet another new fan, my daughter. She loves your book. She's 8 and in 3rd grade (her reading level is very advanced though) and she's telling all her friends about how to pick a peach.
  11. Moving to LA?

    Cheese Store in Beverly Hills Asian Markets, especially Korean, Japanese, Filipino, and Thai. Lots of places in Koreatown and downtown. Russ Parson wrote about local markets in a recent LA Times article. Google it and I think you can still read it without signing up.
  12. Is Julia a belly dancer there?
  13. Kissing the Frogs

    In fairness between all the middle men mark-ups that wasn't such an expensive wine at the beginning. Still cheaper than a trip to France to avoid the middle men markups. Brilliant piece Craig!
  14. I met my Tuareg brothers the other night. We were so happy to meet. I don't even know how to express here what it was like for me and how much it means to me. Amar and Mohamed are activists and educators. Mohamed has written an essay for the book The Art of Being Tuareg that dispells quite a few myths about Africa and categories for Africans that are not really accurate. We are not a continent, a country. We are not divided by the sahel, the sahara, north and west Africa. Nor do we speak of ourselves as black African and not black African. To understand the diversity of Africa, first the old categories must be dispelled. My brother Mohamed's essay The Inadan, Makers of Amazigh Identity: The Case of the Air Region is a must read for those interested in African identities.
  15. Beautiful food words

    don't forget the little guy for little caesar's pizza "pizza-pizza"
×