touaregsand
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Posts posted by touaregsand
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With the link of Silk Road from China to Near East to the West as far back ago as Roman times, the significance of this find should not be just a passing interests to anyone who is interested in how ingredients traveled and changed in different places at different time.
I think I came off as a bit cranky. Apologies.
Wheat cultivation has been discussed too. I'll find the links and elsewhere for you when I have some time.
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Clifford Wright's posts in particular
Hopefully this discovery will settle the debate of the origin of noodles.What do you think ?
Things can be developed independently of eachother. The Berbers when they were rolling couscous into little pasta grains, then rolled them into semolina balls or rolled them between their fingers into little noodles were not taught this by the Chinese. The Sicilians were introduced to Pasta (durum wheat Pasta) by the Saracens from the Maghreb. Of course the Sicilians and Italians took it to entirely different levels than Maghrebi pasta dishes.
The scholarship is there on the origins of durum wheat semolina pasta. Finding millet noodles in China does not dispute them.
Who did what first is of minor and passing interest to me. I'm more interested in how ingredients traveled and morphed in different locations.
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Thanks...Looking forward to getting there.
Are you familiar with that chicken dish that requires 36 hours notice?
Yes he is Algerian Pastilla
People who've tried the recipe have told him it's incredible and much tastier than the sweeter Moroccan versions.
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The menu looks pretty authentic to me. And the prices are fantastic.
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I have a Rival stoneware crockpot. I've only used it twice so far. Both dishes were very good. I haven't gotten around to posting the lamb recipe yet. I don't really see how either dish would be improved using the stovetop or oven.
We used lamb ribs and chicken legs, both obviously fattier pieces of meat which might explain the success of the dishes.
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Pollack freezes pretty well.
Um... my mom's joke is that some Korean pickled/fermented dishes have already gone bad (in a controlled way, obviously)... if you've stored it properly in a clean, airtight container it should be fine. Do you see any signs that it looks like it's going bad?
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Looks great.
Sometimes I like to garnish it with egg or gim too.
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Pomegranate syrup
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Don't know if anyone is still reading this thread, but there are some interesting things here. I wrote a lot about Turkish vs Greek food in a discussion on raki elsewhere, but I'll just say one or two things:
I'm reading it now.
There are Turkish threads here and in the ME/Africa forum.
Where is Turkey again?
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Mostly affordable, slow cooked dishes
The nuts and dried fruits in some of the recipes can be expensive. But not all the recipe include them.
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Those pears - they almost look as if they were in a Dutch painting rather than in a real Dutch life, Chufi! Gorgeous.
I was thinking the same thing and here are saying it.
I did a double take of the pears!
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"Steamed" chicken in a crock pot
There is not much liquid in that recipe. And I don't think that any flavor was taken away by cooking in crock pot.
We made a lamb with olives dish in the slow cooker. Hmmm, it did not taste at all like the delicate chicken dish.
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I like raw octopus, fried octopus, slow cooked octopus....
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Are those chickpeas? What's your method of making chili?
Those are chickpeas and white beans. Sometimes I just use white beans. Recipe here.
It's really an Algerian bean stew that is sometimes called Algerian chili.
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I made this less than a week ago.
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Farid, do any Korean dishes use citrus of any kind?
Off the top of my head I can think of teas and I know that some kimchi preparations have citrus but it's not a common thing. I have think about it a bit more, again because it's not a common thing.
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I grew up eating octopus and conch. They never seemed exotic or strange to me. Koreans eat quite a bit of both. Conch was considered a somewhat expensive delicacy.
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jim/chim means braised.
fatty meat is a good thing, especially slow cooked.
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Dolsot question:
I was in Super H today and they have both bowls and lids made of stone. Do you need a lid? There were significantly fewer lids than bowls, and they were priced separately. Is the lid for another dish?
Thanks.
Linda
You need a lid if you plan on cooking the rice in the dolsot. Traditionally the rice is cooked in the dolsot.
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Photos from the Zuni event and Photos of dishes from the book.
Farid received his copy from Paula the other day and has not had time to look through it. I have though!
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I think you're just hanging out with an odd assortment of Americans and that, on the whole, Americans are much more likely to eat raw fruit and cooked vegetables than vice versa.
Well if you come from a culture where there are no such things traditionally like fruit pies and salad bars with lots of raw veggies or raw veggie platters in supermarkets...
It does look like a "cultural thing"
These things are relative you know...
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I would cook one kind of meat or meats that take approximately the same time to cook in a pressure cooker.
Another method I like is crockpot cooking. Cook it overnight or turn it on as soon I get home in the evening for eating the next day.
I'm pretty sure though that pressure cookers are used in North Africa not just to save time but to save energy/fuel. It's an economic neccessity.
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Have you tried marinades? I don't mean the kind that mask the flavor ("It's great! You can't taste the meat at all!
) but the kind that can draw out the gaminess. My favorite is a nearly all-purpose marinade of oil, lemon juice, chopped onions, parsley, garlic, salt, pepper, thyme, probably a few other things I'm forgetting. Meat marinaded in that and then grilled as in kabobs, or skillet-fried and worked into a pilaf, never tastes gamey to me. (I can post the recipe if it sounds appealing to you.) It seems a shame to cook something you won't eat yourself, if there might be treatments you'd like.I would really love it if you'd post the recipe. If I can get my paws on some pretty chops I'd definitely be open to trying it.
Farid did a garlicky and lemony marinade for kebabs and my nephews and nieces ate it up like crazy. It was typical American supermarket lamb. Everyone liked it in my family and they are not normally lamb eaters AT ALL.
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I find Laphroaig to be almost medicinal tasting.
Cheers anyway.
Korean Home Cooking
in Elsewhere in Asia/Pacific: Cooking & Baking
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I'm pretty sure that dak galbi is a dish invented by a restaurant that people started making at home.
I like it very much, but it was not one of my favorite things to order when eating out. There are restaurants that specialize in dak galbi. My brothers who both moved back to Korea to live as adults like I did, would know more about this because it's one of their favorite restaurant dishes.
I recall that chicken ribs that had been marinaded were cooked in a large circular pan in the middle of the table first or with the vegetables. I think the noodles were added to the pan after the chicken had been eaten. I don't remember excatly. I'm sure someone else here would know, if not I can ask my brothers.