chefzadi

Okay not quite in use, imagine it on the stove top.

I received the book earlier this week (thank you dear Paula). I'll have more time to absorb it this weekend. The photographs are beautiful, very honest home cooking, not stylized art department"food porn" (how I hate that phrase). Ther recipes have detailed context. The history of meat dishes with fruits in Europe are something I'm interested in. I'm pretty sure it was a Moorish contribution, I'll have to look at my notes before I say for certain though.

Adam- A natural fire burns for a certain amount of time and cooking methods/vessels are used to utilize the length of time it burns. An electric or gas stove can be turned on and off whenever. We bought a pressure cooker, have not used it yet. I think it works with certain dishes better than others. The extra liquid is something I don't like with dishes that are supposed to have a thicker sauce. But like you did, reducing the sauce works. Of course something cooked in a clay/ceramic vessel over a natural fire will taste much better than something cooked in aluminum at an "artificially" accelerated speed. (does that makes sense or am I typing Franglish before morning coffee?) I guess for me since I'm an instructor I like to show the range of options for cooking. "This is what you have. This is the time you have to do it. This is how you do it."

The Queen (sistah) of food is back! Salaam Aleikoum. Ramadan Mubarek sister Yettttttttttttiiiiiiiiiiiiiiiiiiiiiiiiiiiiii

here Watch it grow.

I can eat a pound of lamb in one sitting. I'm glad you said it and not me.

Thanks for the thoughts mottmott. it will be intersting to see all of this plays out. I thought that publishing my Algerian recipes online would be the end of my cookbook. quite the contrary, to my surprise the readers still want a book or a series of books. It's created even more demand in multiple languages. There are internet users who will sit around googling recipes all day and there are still others who will still want the hard copy. I did not find this argument so compelling before, but now my experience is that this is quite true. (No I do not plan on publishing a cookbook that is basically a print out of my recipes. )

I'd do it obviously. But I don't eat blood, it's not halal. As far as killing an animal and doing the skinning, butchering, I've done that too. The largest was a sheep. My friend Phillipe from Normandy has slaughtered cows, skinned, butchered, etc... Chickens, I snap the neck.. Cute widdle bunny, no problem.

Baraka Cafe Has anyone been? A few reviews

With all due respect. It's one thing to point out inaccuracies in a book, it's another thing to bludgeon, poor salt on the wounds, tar and feather, blah, blah, blah.... why don't you all just burn him in effigy? No matter how respected someone's creds are here, it's gotten to point that beaten to death horse is rotting and as my students told me, "wow some of those folks sure are MEAN." You're not gaining any fans with young impressionable minds. Quite the contrary... I'm off to teach a class and donate some things to the Mosque. Peace

I'm curious why this isn't a more hot topic. Seems like a very serious one to me.

Salaam Aleikoum Spaghetttti Ramadan Mubarek!! I missed you!!!!!!!

Works for me too. Sriracha and harisa are the only hot sauces I really like. Sriracha with homemade mayonaisse to dip spring rolls in. I see that sauce EVERYWHERE in Los Angeles, even at a halal Bengali restaurant, Korean places, catering trucks.... It's a staple in my refrigerator. EDIT: Your neighborhood is much more diverse than I expected. But then again I know little of that area. It looks really charming. I like the photos of the little stores alot.

Sorry for the delay on that definition! ← Those are good! I see Korean ramen everywhere in LA. Well it feels like everywhere even on Hispanic catering trucks. I've seen people squeeze lime juice and a bit of hot sauce. You are clearly a man of taste, Chris.

Ah, another resource!!!

Photos of Ramadan around the world More coming throughout the month.

TP's photos of Ramadan stalls in Malaysia are here.

I'm a little overwhelmed with the requests. I started the Algerian blog about 2 months ago. The translations are coming. I can't cover over 3,000 years of history in 2 months in multiple languages! Look forward to a video presentation of an Algerian sea urchin preparation from an Algerian-American grad student.

Yes, Julia and Paula. I did not know of them in France. And coming from France when asked the question, "do you know who they are?" I was a bit confused. But when I read about the contributions to the American culinary scene and the availabilty of ingredients that I take for granted now... I know how important they are. I'm writing (riding) on their coat tails (or apron strings) in English. As for French cuisine in French I have Lyon to answer to...

Okay, take a look at my Algerian blog I'm pretty sure alot of the ingredients I've been using so far are pretty easy to find. The spices can always be ordered vial mail or online.

Great thread TeePee. I appreciate it alot. Look forward to the photos.

Tangia and the cooking method and vessel are found in Morocco, Algeria and Tunisia under differentt names. It's not just a specialty of one town.

I ask kindly and gently that this thread does not turn into anecdotal accounts of "I once knew a Muslim who passed out..." It's a very special month for us and for the most part the Muslims I know look forward to it very much. The meals after the fast is broken are very special times with family and friends. In India even non-Muslims look forward to all the wonderful food eaten during Ramadan. And one must share this food especially with the poor.

Fasting is not a requirement if one's health is being affected adversely. They can make up fasting later.

It's very close to that time of year again. Time to revive this thread!