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chefzadi

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Everything posted by chefzadi

  1. i also use preserved lemons and olives for roast chicken.
  2. the brine is much too salty to add to a cocktail.
  3. i make it with beef cheeks now.
  4. 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. 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. 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. 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. 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. I don't mean to put you on the spot but are you coming to Pasadena for a book signing?
  10. 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. 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. 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!
  13. 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.
  14. don't forget the little guy for little caesar's pizza "pizza-pizza"
  15. I think at times the thread has meant all of these groups. Some of the discussion described some of the differences that immigrants from Africa versus native born Black Americans might encounter or feel themselves in working and aspiring to careers in the food industry. Who is viewed as 'black' and who considers themselves 'black' does sound like a whole other discussion! In any case, many, but not all, of the issues discussed here would seem to apply in different degrees to all people of color or other groups that are currently less represented in the field. Different sub-groups may have different challenges but they all will share some challenges in common. One basic common challenge is that of the perception of "who" is a chef, as in the example vadouvan and bethala gave. Perhaps that is the point you are raising. ← I get the impression here that it is being used in the American sense. Others can explain what that means better than I can. I will be giving a lecture and cooking demonstration for this exhibition. Part of what I will be discussing is the West African genesis for the method for steaming couscous. Celebrity Chef Marcus Samuelsson's African Adventure
  16. What do the posters here mean by "black"? Since this discussion has included African-Americans, Africans from the continent, Africans in the diaspora, etc...
  17. Much higher at LCB Pasadena where I teach than it is at CIA quote in the NYT article. I don't have the official numbers right now, but in classes I've taught I estimate 20%-30%.
  18. Come by to the school I teach at and you'll meet quite a few future chefs of African-American descent, from the continent and the diaspora. They come from all walks of life. There are instructors from the same backgrounds as well. I started a thread here about African and African-American chefs a while back. I haven't had time to follow up with the leads I got. I think I will send chef Samuelsson an email about my experience with this and the Africans (all the diversity of people from this continent) that I know in the food industry. I suspect the scene will be very different in 5 years, in 10 years, in 15 years, etc... ETA: same thing with Hispanics, Asians, women, etc... ← Chef Zadi, a few more names of African American executive chefs currently working in NYC, for you: Cheryl Smith Herb Wilson Keith Williams ← Thank you for that azlee. I have a good base of African contacts right now, still looking to expand. So far our network includes so many from different parts of the continent and in the diaspora; scientists, writers, artists, educators, chefs, and so on. Always great to be in touch with more.
  19. Come by to the school I teach at and you'll meet quite a few future chefs of African-American descent, from the continent and the diaspora. They come from all walks of life. There are instructors from the same backgrounds as well. I started a thread here about African and African-American chefs a while back. I haven't had time to follow up with the leads I got. I think I will send chef Samuelsson an email about my experience with this and the Africans (all the diversity of people from this continent) that I know in the food industry. I suspect the scene will be very different in 5 years, in 10 years, in 15 years, etc... ETA: same thing with Hispanics, Asians, women, etc...
  20. I met him, read some of the book so far. He's a very good speaker and an engaging writer. I think he brings together different aspects of what turned America into a more food conscious, food loving country in a really interesting way. I like the way he portrays the people he writes about as full characters.
  21. I've heard great things about the book. That it will be "explosive" (in a good way). I'm meeting David next month and I'm buying a copy of the book then.
  22. You should try them, they're not sour, especially if they're a bit more mature grapes. They're usually quite sweet. If you get an underripe concord they'll be sour. ← I totally agree, Ellen. What is the point of telling "them" "usually" of something that has no relevance to "their" food culture. You know"your" way with grapes isn't universally "correct". "They" can tell you to just eat them.
  23. I don't think you were generalizing or saying anything weird. First you asked specific questions, for example: If you are interested in other cultures, it's natural to ask questions after seeing something that seems so different from what you are used to.
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