chefzadi

Got a loooooong ass layover there coming and going. I think I just might need a break from all the Korean food I'll be eating. ← You think you'll need a break just after 2 weeks?

It has been (ab)used by French Chefs for decades. I'm sure in Japan it's used with the same skill as Mayonaisse is in the States.

I agree with Tony on these points. But I don't know if Tony made these points or if Bux did. Too much thinking for me. Let's imagine Pierre Gaignaire or Alain Ducasse making statements like Trotter. They might as well be Ginger on Gilligan's Island.

Didn't he say "never been fucked properly"? I bet he meant it. ← Yes he did. I think it's better to have never been fucked than it is too have been fucked improperly. At least the never fucked know they have never been fucked. Whereas those who have been fucked improperly might be deluded into believing that they know what a proper fuck should be.

A Moroccan friend is (or was) the head of research for a division of CNRS. I didn't even know they did research on food. I talk him once a week, about soccer, and I never knew this.

Soups are called Harira, Chorba or Djari and stews are called marqa. (please note again regional variations abound).But this doesn't mean that dishes would be named as such. In tlemcen the term marqa would be used. I have never heard it in Setif. My generation is really the first to communicate with Algerians from other regions. So a "standard" Derja is developing. Of course TV, radio, films have a lot to do with this as well. Soups can be entirely made of vegetables or with the addition of a berkoukes, vermicelli, orzo or bulghur. Spices of course vary from cook to cook, but I think that most Setifiennes would be shocked to learn that in Tlemcen they add cinnamon to harira. I was planning posting a recipe for a chorba when I started this thread but I can't find my own recipe. I will have to ask my wife later.

Condiment and side overlap with salads sometimes. Starter course of vetegetables are usually dressed with vinaiger and olive oil or lemon juice and olive oil. Salads (whether or not they contain greens can refer) to vinaigered vegetables or in fruit salads as well. Salata (or Chladya) Fakya means Fruit Salad. Salata and Chladya are regional variations. I prefer Salata because that is what I grew up saying. Eggplants would almost alwys be roasted or cooked down with olive oil. Tomatoes and peppers can be served raw or cooked. Carrots would be grated, cumin is an almost automatic addition to this salad.

Condiments and relishes. Many of the conserves and preserves I mentioned earlier would fall into this category. As far as condiments to add at the table, they would be mostly be pepper (with varying degrees of heat, herb based. or with olives.

Speaking for myself, I'm interested in all of it. It's all part of Algerian cuisine and culture, and since you are going about covering each region of Algeria as well as discussing the effects of conquest, migration, and trade in the historical development of Algerian cuisine per se and by comparison with other Mediterranean cuisines, I say go for it. Surely, the period of French rule in Algeria was not the least influential in its effects on Algerian foodways. ← I'll devoting a chapter to it. I'll also have sample menus for home cooks, as well as historically based menus (a little imagination on my part) for instance a sample of a Sephardic Jewish menu, Moriscos, Ottoman etc...

I'd get out my pure carbon steel Sab.... never mind, I'm an African-Berber/Arab with a heavy French accent I might be taken seriously. Whereas a gnome might not be. Back on topic The anti-foie camp has a tiny edge in arguments presented to the public over the pro-foie gras camp. The antis can talk about cruelty (ducks are cute) whereas the pros no matter how much we try to discuss the larger implications will have a hard time fighting the luxury item for elitists impression that the antis will keep tossing up. What next, we'll be banning Kosher and Halal meat? They do in some European countries.

I'll be the second chef to tell you that.

Speaking for myself, I'm interested in all of it. It's all part of Algerian cuisine and culture, and since you are going about covering each region of Algeria as well as discussing the effects of conquest, migration, and trade in the historical development of Algerian cuisine per se and by comparison with other Mediterranean cuisines, I say go for it. Surely, the period of French rule in Algeria was not the least influential in its effects on Algerian foodways. ← Origins of the term "Pied Noirs". It means blackfoot. Some say it was coined by native Algerians referring to the black boots worn by French Soldiers. Others say it was coined by the Europeans themselves, to mean what I can't even imagine. (Barefeet getting dirty in the sand? Or going native by going barefoot?). Still others link it to the hard labor that alot of European settlers did in the name of the French government, believing in promises of a better life. Those beutiful European style cities in Algeria were built on the sweat and backs of European settlers. Not so glamorous.

A fellow egullet memebr Russel Wong who is a librarian was kind enough to source a copy of the "La Cuisine Algerienne" by Fatima-Zohra Bouayed. He came over yesterday evening to share it with me. We had dinner together, it only lasted about 1 1/2 hours. Meal times during weekdays are shorter than weekends. The kids need to be bathed and in bed by 9:00PM. But we had a good time. It's basically a catalog of recipes, with no backstory or discussion of cooking techniques. The book is in French, it has a "lexique" which is useful.

My wife and I are planning on eating at ADNY, but since we are on a diet we will be splitting the tasting menu.

I'm crying. Tears are streaming down my face. I'm laughing so much it physically hurts. Trotter's public posturing is getting stranger and stranger. At this point he's coming off as a wildly gesticulating Village Idiot. "Whup ass" I suppose in America a man can go around saying stuff like that without every having to actually whup some ass or fearing that his ass might be whupped for talking shit like that. But then again what sort of man says he's gonna whup ass? Oh yeah Trotter. Enough said. ← Tears, huh? From Urban Dictionary open a can of whup ass: 1. To establish physical dominance over another by beating them into submission and/or unconsciousness. 2. In sports: To go into another team's home stadium, beat their asses, and send their pretty boy quarterback home cryin' to his mama. /verb/ 1. to administer a beating on someone, usually using only hands, feet and other natural weapons 2. to verbally berate someone so badly that he is ashamed to show his face in public a total beatdown that not only causes physical injury but total humiliation ← Yes, tears. I'm sure Trotter knows the meaning of "whup ass" better than I do, at least the dictionary meaning. It's an insane thing for him to say, but then again he made that joke about "human liver."

I'll bet most of those "no" folks wouldn't eat sushi either or a big list of lots of other ingredients. I'll also bet most of the "no" folks have not even seen foie gras (maybe on TV or magazine articles).

I'm crying. Tears are streaming down my face. I'm laughing so much it physically hurts. Trotter's public posturing is getting stranger and stranger. At this point he's coming off as a wildly gesticulating Village Idiot. "Whup ass" I suppose in America a man can go around saying stuff like that without every having to actually whup some ass or fearing that his ass might be whupped for talking shit like that. But then again what sort of man says he's gonna whup ass? Oh yeah Trotter. Enough said. EDIT: The human liver joke. Unfucking believeable.

Thank you for posting the link to the article. I taught another class to kids the other day. Same recipes, but diferent ingredients. I find that children will eat lots of vegetables if they are presented as a quesadilla, pizza or crepe. They will eat whole wheat products as well. The "trick" to cut the vegetables very small, grated or a fine dice. A way to "sneaK' more vegetables in is to add carrots, onions and garlic to a tomato sauce, most will eat it this way or the mixture can be pureed for picky eaters. Also, I've been in touch with a local shelter who has a group of families they help. It's really important to reach the parents as well. To teach them to cut out the sugary drinks and quick fix cheap snacks. The parents need to understand this as well. I mean they really need to understand this. A school lunch program or teaching kids is only part of the solution, it has to be a family project. I always get a bit of kick out of the reception I get when I teach these classes. The kids act like Elmo is visiting the class. Yes the iconic image of the French chef is deeply ingrained even in the inner city. I might as well be a character from TV for the kids.

I'd like my book to be appealing to novices and professionals. I think that I will provide technique intensive details such as kneading at the beginning of a chapter and not repeat with every bread recipe. ← That's a great idea, so many books are really only appropriate for one or the other. Please keep us informed of your book progress as well. ← You mentioned that you are trained. Does that you mean you are a professional? If so (even if not) what do you think would make a cookbook interesting to a professional?

See how discounts "cheapen" a restaurants image.

Moroccan? What's that? Is it anything like Algerian? If so it must be really great. Because Algerian cuisine is one of the greatest in the world. (I very reluctantly typed "one of" ) I posted a short list of North African places in another thread in this forum. I'll try to find it.

Salad. Salad. Salad. Stick with the Salad. In the long run, it is the most cost effective free side option. It goes with every type of sandwich. All of the other options mentioned above customers expect to and will pay for.

Some places charge a split plate fee. I've never really had a problem with this. I suppose people don't come to French restaurants if they are dieting, although French food is no more fattening than other cuisines. Actually at the fine dining level, you won't find much rich, heavy dishes. But I'm getting off topic. I wonder why those people don't just order less fattening items. Serving two people for the price of one. That's why.

That's a standard sauce for spicy tuna. Sriracha, mayo and sometimes a touch of hot chili sesame oil. I like sriracha. It's the only commercially prepared hot sauce, besides harissa that I like. All of the others make me gag.

I only love food. I don't care if I don't make any money at all. My kids can starve, live in a tent, attend a bad public school as long as I am slaving away cooking for total strangers. None of those things exclude the others, by the way. Not really. You'd be surprised how many celebrities are like normal people. But then again in LA lots of "normal" people have a lot of money. I've cooked for a long list of celebrities in LA. You know what? The average person thinks that makes me a greater chef than all my training and work experience. Do I think it does, of course not. I won't argue that a little publicity will bring in customers, a mention of a celebrity or two doesn't hurt in getting a little publicity. But if a restaurant wants to stay open for more than 3-5 years (boy does the restaurant landscape change often around here) better to culitvate relationships with regulars, a solid customer base.