chefzadi

Sometimes I use leftover roast chicken with olives and preserved lemons for Trid or Bisteeya. My recipe for the chicken has saffron and turmeric in it. There is a photo in the couscous thread. Individual cigars or rolls are fine. Or you can use the filling for a North African flavored quiche.

But doc, how would you feel about the restaurant reviewer situation I've described above-- it's OK for him to be on a restaurant's payroll? It is impossible for the public to discern how to assess an "opinion" if they don't know that the person expressing his/her opinion has been paid by their endorsee. With that knowledge, only then can we "let the chips fall where they may". ← The public can discern how to assess an opinion based on the reputation of the chef. An endorsement is only as good as a chef's word is perceived to be within niche markets/audience base. Sandra Lee could endorse French's mustard to her audience base. I can't even look at a bottle of the stuff without laughing. If I endorsed it I would be laughed at. That's how the chips fall. If you don't believe that I wouldn't endorse a product I didn't like or use to begin with how will your opinion of my opinion change if you know that I was paid to endorse a product that I've already said I would endorse whether or not I was paid to do it? It seems you've already made up your mind about endorsements in general. I don't think endorsement deals should be kept secret. I don't agree that a disclosure is necessary for the consumer to make a decision. (I'm only using 'I' and "you" to make it easier for me to make my points. I'm not taking it personally at all)

Actually the practices are not substantially different. If a doctor feels that a particular medication is worthwhile and would prescribe it anyway is that really different than a chef being paid to promote a product that he would use anyway. The problem is that people are not always honest. If a doctor is influenced to prescribe a particular medication because he or she received a perk to do so and not because it was the right medication to prescribe for a particular situation, that is questionable. If a chef endorses something that he or she doesn't or wouldn't use, that is also questionable. If the medication is prescribed even though it is the wrong medication or solely because of financial arrangements that is at best unethical and at worst malpractice and/or illegal. ← I see what you're saying. And I don't disagree with it. Although the consequences of endorsing an 'incorrect' product are on a hugely different scale. Which was my point.

I couldn't endorse an inferior product. My students and audience wouldn't let me get away with it. I did a lecture at a gourmet food store once on French ingredients. The store didn't carry Maille mustard which I think is the best in the world. They carried a different French brand which I had to discuss as part the "French pantry." Immediately hands were raised, questions were asked, "Do you think that brand is the best? Is that what you would use?" Of course I told them that I use Maille and the store manager didn't have a problem with that. Even with a non-paid endorsement I would lose my credibility if I suggested a mediocre product. If it were a paid endorsement and the product were not what I consider to be superior, my reputation would be shot to hell. As far as dislosures are concerned. I don't quite understand. Should I announce how I make a living? If the product is good and I believe in it, what's the problem? I'm asked all the time about ingredients. I give my opinions for free. If a company such as Maille approached me I wouldn't have a problem with it. If Grey Poupon came to me with a bigger check I might be tempted, but I couldn't do it because anyone who knows anything about French mustard knows that Maille is the best and I would be exposed as a hack. Whether I'm paid or not my opinion of a product is not going to change. By the way it's only food and I'm just a cook. I'm not a doctor being wooed and seduced by pharmaceutical company's to prescribe certain drugs.

Flash frozen is even served at top sushi restaurants.

Excellent choice. I don't know much about Spanish wines. But Albarino remind me of Condrieu in France’s northern Rhône Valley made from the Viognier varietal. They both have peach and floral bouquets

Great suggestion. I'd also like to suggest wine and cheese tastings. I wish there were more questions here regarding food and wine.

I'd go with a Blush like Busboy already mentiond. OR A Pinot Gris/Grigio. A White Burgundy from the Macon. Pinot Blanc/Bianco

Is he coming for this event? Looks exciting. I'd love to participate as well.

Sweet and Sour Lamb- Agnello In Agrodolce This is very much like a sweet lamb tajine in it's most basic form. Adding vinegar to slow cooked dishes is a common Algerian touch. There are other recipes in the book with sweet and sour sauces and sauces thickened with almonds. In Algeria we also make lozenges from ground almonds and eggs to garnish sweet tajines with. The Chicken Pie of Mohammed Ibn Ath Thumna- Pasticcio Di Mohammed Ibn Ath Thumna The filling is reminiscent of Trid. We would add saffron though. This book makes me think that the Sicilian pied noirs (I'm also including the settlers who came with French colonization. Sicilians, Spaniards and the Maltese were promised French citizenship and the chance to homestead in Algeria) would not have found much of the coastal cooking in Algeria to be unfamiliar. I also wonder if spices are used in Italian cooking outside of Sicily? If so, which ones? Now that I have a copy The Mediterranean Fest I want to focus on that book.

Algerian Rice dishes Algerian rice dishes are called pilav, pilaf, plahou, roz and rouz. The dishes are one pot meals cooked like a paella or steamed like couscous. In Oran paella is called paella with a range of spices used and with the heat of chili peppers. Rice is also used as an ingredient for dolmas. a few recipes to follow.

Rougag as street food.

Great thread Swiss Chef. I wish this forum had more French home cooking posts. Quick question for Boris. When he cruised the Saone I wonder if he saw the boats with older French people dancing to accordian music. A house boat is really the way to go.

I do have a question about photographs for print. Are high quality digital photos okay?

There's been some talk here of number of books sold. And it's true some of the better books weren't the blockbuster sellers. But there is longevity and legacy to consider. For me Clifford Wright's books will be in school libraries and on the shelves of serious food writers/researchers for a long, long, long time. The Mediterranean Feast in particular is a phenomally important work of scholarship. Paula Wolfert's books are like Cultural Anthropology to me. Both will be important to students long after the 'stars' of TV have faded. I really want to say of permanent significance. How many writers accomplish this? They have both written books that are of interest to the homecook, students and professionals.

The origins of chickpeas are thought to be in Turkey near Syria. I think I've said this before in another thread, if you give a Mediterranean cook a set of ingredients the resulting dishes will be very familiar. And it is true many dishes are so obvious that they were bound to have been created eventually and independently. I wonder if pasta with chickpeas is something only found in Italy and Algeria though? Paula Wolfert already gave a list of dishes. In Algeria we also do a pie, crepes and fritters from the flour. It is also seasoned and used to stuff breads. I have a copy of A Medditerranean Feast now. WOW!

I'm looking at the book to study history on both sides. What do the Sicilian themselves consider to be Arab influenced? What did the Sicilians document of the Arab kitchen? What did the Sicilians Pied Noirs contribute to Algerian cooking? (I don't know the number of Sicilians who returned to Sicily after the end of French Colonial rule. I will find out). I'm on the pasta, rice and couscous dishes. I've already discussed couscous in the couscous thread and will get more into in the Beautiful Algeria thread. I've touched on rice and pasta dishes as well a bit as well. I'll point out just a few dishes that stand out to me. Yellow Vermicelli- Vermicelli Gialli It is is true that overall dairy products are scarce and expensive in the Maghreb. But my family in Setif keeps cows and sheep. So dairy was a part of pretty much everyday eating in my family. Spaghetti with Almonds- Spaghetti All Mandorle Yes Arabs mix pasta with nuts. Sometimes with sultanas and sweeter spices. Pasta with Tuna- Pasta Col Tonno Adding pine nuts and raisins to a savory sauce is very Arab. Pasta with Eggplant- Pasta Co Le Melanzane The identical sauce would more like be served with thicker cut pasta in Algeria. But I just have to mention this dish because the combination of Olive and Eggplant is glorious culinary marriage, two simple things when combined heighten the flavors of the other. Bottarga. Yes it is an Arab invention. Batarekh. Pasta with Chick Peas- Ciciri Con Pasta I've had a lot of this in my lifetime. It's sort of like our dietary equivilant of a bean burrito. In Algeria tomato sauces, meat ragus and vegetable sauces for pasta will contain chickpeas. I have to finish this post a little later. Kids are calling....

Very nice! You used the produce of the terroir deliciously. I look forward to more. I've been to the Jura, as Lucy mentioned it is but a stone's throw from Lyon. I wonder if Boris stopped in Montmerle. I know he said he was on a chartered house boat. But I remember as a boy some of boats were sort of like Carnival cruises.

I'll give the Algerian names of these dishes that I recognize as having Algerian versions later. Chick pea flour fritters- Panelle Eggplant "Buttocks" Sandwiches- Sciatre e Matre I think of this as more from Algiers where my sister in law is from. Green Vegetable Medley-Frittedda Preserved Tuna- Surra Mixed Fried Little Fish-Sciabbacheddu (this is so basic, the link to Arabs is in the name) Pane rimacinato Sounds like Kesra to me Pizza- I already discussed the Algerian coca Carbuciu- Clifford writes that "is very similar to the griddle pizzas of the Kabylie of North Africa." Yes in the Kabylie we will use onions and herbs. Peppers too. There are other pizzas and stuffed breads I recognize, but I won't list them all. Is Salata a word with Arab origins? In Algeria we call salads Salata or Chladya. Almond Sauce- Saradusu Meatball Soup Souffle-Sciuschieddu The use of cinnamon is very Arab Vegetable and Bean Soup-Minestra Di Verdura E Fagioli Besides the cheese it looks like something my mom would make. She'd add vermicelli instead of rice. There's more. But the next chapter is Pasta, Rice and Couscous. I want to look over it a bit more.

This is quite true. I have to admit I ate the strawberries in Egypt, and they were great. Of course, I was visiting there from Lebanon so perhaps my stomach was already in training... ← It goes the other way as well. Marghrebians know little of Mashreq cookery. Even within the Maghrebian countries themselves folks don't know what's going on in the next region. A friend of mine from Annaba didn't recognize humous which the family I stayed with in Oran for three months ate regularly.

Looks great! Give it a French name and it's a pricey delicacy.

I know what you mean by Egyptian cuisine being equated with English food. Why do you think Aleppo and Beirut represent the apogee of Arab cuisine? I'm just curious, not trying to argue. .

Cervellata is today a sausage from Milan made or pork sirloin, pork and veal fat, pork brains, Parmesan cheese, saffron, nutmeg and maybe some other spices and I imagine it's pretty much close to how it was made 500 years ago. ← Almost like 500 years ago, but not exactly. It is still made in Milan, though it is not that common anymore. As far as I know Peck in Milan still sells it. According to the sources I could find, today's recipe only contains meat, cheese and saffron (and maybe a little spices). Brain is not used anymore in this or other recipes, quite common in some parts of Southern Italy, that carry a similar name. Going back to the Arabic influences in Sicily, I was wondering what people think of the explanation of cassata comming from q'sat, which I take means round earthenware bowl. This is the only explanation I've ever heard but it always made me wonder if there's any sweet in Nothern African lands that resambles cassata. The use of ricotta, closer to Central and Southern Italy's pastoral culture than to the Arabic one, would make think it is not the case, but you never know. If somebody knows about it, then the eGullet forums are the right place to find out . ← There are dishes in Algeria that resemble cassata according to the recipes I have seen of cassata. As for the cassadetti recipes I've seen they are almost identical to Algerian recipes. The question that comes to my mind is the oldest recipes for cassata and cassadetti that Alberto, Clifford, Paula and Adam have read about.

it's a big book, but it's not THAT big. ← Makes a great door-stop too! ← I've requested that your books be ordered for the School library. They are of historical interest. As I'm waiting I cannot find a copy of Mediterranean Feast on my own. What is the recipe for Cassata in your book? I've seen a few here and there.

Chef Ramzi attended University in Lyon. He might know some friends of mine. Do you mean "run, don't walk?". You'll be going to Lebanon and Syria? Are you mad woman!!!