chefzadi

Again, I can't hear myself pronouncing the "n". Yes, nasal. But my wife keeps giving me puzzled looks. She's hearing things this morning.

first and last syllable equally accented? thanks! ← equally accented, yes. I've repeated it outloud several times now. I can't hear myself placing an emphasis on the vin, but my wife says maybe just a tiny bit. But she's not a native speaker and doesn't have the "ear" I do.

test e vahn (e like hiccup) does that make it clear?

Artubuclo- With your enthusiastic and generous attitude no doubt you will be invited into the home of an Arab Muslim family. Be prepared to eat more like feast! The courses don't stop especially if you are the guest of honour they will make it a point to "show off" their cuisine. I suggest not eating for a few days, because if you don't eat enough they will be insulted.

Ore- We know what food is. Let's get the message out further. ← Ore It jut occurred to me that I may not have been encouraging with your response to this. Please proceed as you will. That was not my intent at all. I appreciate your passion for food more than I may have made apparent. So sorry if I implied otherwise. Support the cause for good food here and elsewhere.

Ore- We know what food is. Let's get the message out further.

I'm in

In France typically grated gruyère and pate brisee crust. With just a little practice it takes 5 minutes to make pate brisee and just a few more minutes to roll it out. Pate brisee freezes well.

artbuclo

Do you think a petition would help? Is it possible to start an e-petition? Would more letters of support help from your clients as well? You can count on me for a signature and a letter if you want.

artbuclo- Are there any open air food markets in Dubai? Street food? If so please post.

I'm seeing more and more of these thicker than traditional quiches. In fact my professional cooking students are taught to make them this way. The longer cooking time required for a thicker quiche often results in an over cooked top crust. Even in the LA Times article the photos of the quiches the top looks overcooked, too brown and consequently tough. When I eat such quiches I find myself cutting away the top layer. I suggest to avoid this the quiche be loosely covered with foil during part of the cooking process.

Boris is correct about the the employers getting an invoice and fixed rebate (discount). And yes the pros wouldn't ask so much questions about this or that because they would already be knowledgable in these areas. But I would also guess that a good portion of their clients are privates so perhaps improved customer service is in order to address them. It's not like they are selling nickle and dime stuff, since the mark up is better for the privates a little more time with customer service isn't too much to ask for. But then again those tourists sometimes ask way too many questions.

One of the mainstream US wine writers a generation ago (Alexis Bespaloff?) quoted a local quip that three rivers flow into the town of Lyon, south of the Beaujolais region: The Rhône, the Saône, and the river of Beaujolais [wine]. (Meaning, then, mostly traditional or "real" Beaujolais -- the growth in marketing and production of the seasonal "Beaujolais Nouveau" still lay in the future.) -- Max ← The first time I saw the "marketing campaign" I was a young man attending school in Paris. It all seemed a bit strange. I remember La fête du beaujolais when I was growing up. It was a very casual thing. The wine wasn't even bottled it was poured into jugs/carafes and drunk on the spot. So now we are in the future and it's more of an "event" outside of the Beaujolais than it is there. I've read some criticisms of the quality of some of Beaujolais Nouveaus. Pointless really, it's best had as fresh as possible. Btw, I don't think I'll be digging through the close out bins for $3.99 bottles of it right now. The production effort to meet the demands for the Beaujolais Nouveau take away from efforts at the "real" Beaujolais. But it also feeds the local economy which is agricultural. I've been posting on the France forum as well, discussing the current quality of foods in France, the move away from agriculture, etc. When I go back to visit my maman, things are pretty much the way they have always been. Local farmer's still provide the freshest produce and artisanal cheeses. I wonder if it were not for the success of Beaujolais Nouveau what would have happened to the local agricultural economy.

How small is this town that it can't support two Mexican restaurants? Or a Cuban (thinly disguised Mexican) and a Mexican restaurant? Or a real Cuban and a real Mexican restaurant? Isn't some competition good for business and the customer? Also I agree with Pan. The Mexican food in Los Angeles is terrific. (I'm not a huge fan, but the wife is). Not just taquerias, there's tremendous variety here.

We gave friends of ours a Moroccan tea set as a wedding gift that we put together. A tea pot and two cups, in a basket lined with fresh mint leaves and a box of green tea with a poem title "The making of Mint Tea". We wrapped it handmade Japanese paper. The bride and groom just loved it. North African mint teas are very sweet and almost always available in most homes ready to be served to guests.

I believe you. There are great bargains, more than that really, quality stuff to be found for great prices at Auchan and Porte de Bagnolet.

Behemoth- masgouf carp?

Behemoth- It looks like nougat to me. Please try to describe the taste. I know what cardomom tastes like. As for mastic, the resin of the tree? The scent of asphalt? Somthing resinous and tar like?

Ms Wolfert- I'll ask the school to order this book. In the interim there is demand for you to discuss this, at least from me.

If you want to take the Italians all the way back to Roman times. Well there are ancient Roman ruins in Setif, Algeria where my parents are from. The Romans also turned Tunisia into the breadbasket for the Roman empire. It is widely accepted that the Arabs introduced dried pasta to Sicily. The moors in Spain. Several hundreds of years ago the Spanish were in Algeria (we still make our own version of Paella), Italians were part of the pied noir settlers in North Africa and so on and so on. The history of the Mediterranean is rich with trade and conquests. The food around the entire Basin is informed by all of this. The people to. When I visited Italy, the locals assumed that I was from the South. When I went to Spain I was thought to be from Andalusia. Here in the States folks from all around the Basin (African, European and Middle Eastern sides) , Latin America and the Carribean will speak to me in any one of the languages assuming I am from the same place. Jews ask me if I'm Jewish. I love it. At this point in my life, I really feel like I am half Korean though.

Behemoth- Is it available online? I'm aching with curiosity to try the stuff. I've never heard of it untill now.

Okay David. It's only YOU! Sad isn't it, if it really is the case this woman has problems with an entire group of people. It is possible to maintain all the with some (who knows how many if any at all) bigger accounts. Her discounted wholesale price would probably be no more than 25%-30% of her retail price. Take into consideration volume production and sales. And yes even to a small boutique business relative volume cuts costs tremendously. She's making her money somehow. Maybe it's a money laundering front like the rice pudding shop in NYC. Anyway she sounds like @)(#*$*%^%*!!!!

I'm with you crosparantoux. I just can't believe it really happened. It's some bullshit story. One of us could verify it with the owners. Even if it did happen I stick by my sabotage theory. I want everyone to know that it just can't happen otherwise in a commercial kitchen.

Linda- I don't know of any American chefs who have opened a restaurant in France. This is different from an American chef working in a restaurant in France (not too many of these either, I think Felice mentioned one). France is a Socialist country, America is a Capitalist one. Backlash and accpeptance issues aside, it just wouldn't make any financial sense for an American chef to open a restaurant in France.