touaregsand

They eat h'reimi, not hamraya, no its haraymi, or is chreimi? The cuisine overlaps with Algerian and Tunisian where it borders those countries. The country also has an Amazigh history as well. They have couscous dishes also. But I think restaurants catering to tourists call them "Tunisian or Moroccan couscous" when in fact it is a part of Libya's own culinary history. (Not to get too off topic, but the formation of National boundaries has shifted and changed in the past...). Of course where it meets Egypt the cuisine will reflect that. There's a rich food history here that has been under documented. I've only seen a few lists of Libyan recipes here and there. The names of the dishes and the preparations that I have seen so far are the same or similar to Maghrebi cuisine.

Since no one else has mentioned the obvious I will. Pan fried Spam and Hawaiian bread sandwiches. Salty, greasy spam with crispy edges in between slices of soft, sweet bread. It's gotta be good, no? Sort of like Hawaiian corn dogs. Hey that's a fast food idea! Spam dipped in sweet batter and fried. Or is already being done?

I'm unsure about traditional or authentic are. Maybe they are things our moms and gradnmothers made. I like the variations in names and spelling. Sometimes I can figure out which part of Africa or the Middle East the recipe is from. I get to play Cultural Anthropologist. I see it as a way of preserving diversity. Good point about posting on recipe gullet. I forget to do that all the time and it's a really important project on egullet.

Hi Grub- It looks fantastic. I've never heard a chef say that golden onions can be had in 5 minutes. They are translucent at 5 minutes, depending on the temp. Anyway, Grub if you like chicken vindaloo legs and thighs with the bone in take longer to cook then breasts and would yield a more complex sauce. I think I'll try your recipe today,

Our daughter traveled alot with us before she was 3 and some of those trips were to France. We took her to a range of restaurants including a few better places. Never a problem, I was surprised at a couple of the better places the server told me that it was quite alright to change her diaper in the dining room by laying her on the chair. Overall I wouldn't disagree that French children tend to fairly well behaved. It is also true that expectations of good behaviour are different in France. My daughter attends a French private school and also takes Korean classes on Saturdays. My "perfect, charming, intelligent" (according to all of her teachers) might be considered to have behaviour problems if she attended an American school. She's animated, talkative (big booming voice, clearly public speaking is in her future), daydreams in class, cannot stand in a straight line and runs across the yard screaming "mommy, mommy!!!" when I go to pick her up. I fear she might be prescribed Ritlin if she attended a different school. I haven't had any experiences with prolonged squallers in a restaurant. But the response Therese describes strikes me as pretty typical. Except for not picking up the baby. My experience in France and with French folks including strangers, in laws, pediatricians and teachers is that the well being of the child as well as the comfort of the mother are considered. Mamman knows best. Whether she picks up a crying baby or not noone will say anything to criticize the mother. It's not uncommon to see a parent publicy very firmly scolding a child, no special trip to the bathroom for this. French children eat with the grown ups, engage in conversation, they are served pretty much the same things but are free to remove bits that they don't like. They also eat salads with tart vinaigrettes and rabbit with mustard cream sauce even at the age of 4 or 5. Of course it's not uncommon to see 3-4 year olds walking around with a baby bottle. I recall seeing a kid's menu at a restaurant once. It was served in courses which I thought was really cute and says volumes about how children are treated at the table, not about how they are expected to act at the table.

My 6 year old asked for candy money, minimum is $1.00 these days. 1975 I remember the joy of getting a quarter for candy. I bought a snickers bar, a jolly rancher watermelon flavored bar (remember the flat rectangular shape?) and two pieces of bazooka gum. All for just a quarter. Gas was less a dollar a gallon too. A friend of ours brought over ten bags of haribo candy from France for the kids. My husband ate 7 of the bags within 3 days.

Couldn't agree more. I recall in another thread someone asking if a restaurant has the right to refuse service. Um...even whores pick their Johns. I thought it was one of the wackiest questions ever. WTF is it with some male customers trying to cop a feel or feeling that a woman who works FOH must positively respond to flirting?

I just remembered another childhood favorite. Macaroni salad or potato salad sandwiches with Hawaiian bread. (I like starch) Coleslaw sandwiches were pretty good too.

The childhood treats thread got me thinking about King's Hawaiian sweet bread. When I was a kid my favorite way to eat it was with butter and sugar. The sugar was either whipped into the butter or sprinkled on top. My kids like it with nutella. We can't get sliced brioche in LA so we use sliced King's Hawaiian bread. What's your favorite way to eat it?

I'm looking for a copy of the book in the States and I can't find it. Certainly Chef Ramzi knows how to prepare every single dish in his books. Oftentimes it's a problem with editing. Looking forward to more posts from those who have a copy.

I've already said that I'm a snooper. In my defense though it really is the only time I snoop. I don't read tabloids/gossip rags, watch Oprah, Soap Operas, hang around with other moms gossiping about other moms (okay I did it twice this year, um, so far). Yesterday I went to Vons to make an ATM deposit and did a little shopping. I was with my 2 year old (he turned 2 last month) who looks like he's 3 or 4. He's very big for his age, full head of hair, pretty advanced, he's one of those kids that looks aware and sharp. This is what I bought. 1. Shape magazine Bikini Body Countdown to June 1! 2. Value back of Rancher's Reserve steaks. 3. Prune Juice 4. Mega pack of Toilet paper 5. Diapers If I were looking at my own cart and this women who looks like me with her huge baby who could be 3 or 4 for all I know I might be thinking "She's a thong wearing, soccer mom, who starves herself, obsessesed/neurotic about her body, who reads that stupid magazine? She's probably on Atkins, she'll eat all those steaks and purge herself by drinking all the prune juice, look at all that toilet paper she has and just why is that huge kid of hers still in diapers? she's a bad mom!"

Good to hear you had a pleasant trip. One day in LA is not enough. There's a lot to do here. Stick around longer next time.

I think ludja and moosh are my lost childhood culinary soul mates!

Really?! How does Dijon, in the heart of Burgundy, deal with all that wine and mustard? ← They deal with it by making mustard cream sauce which starts off with a white wine reduction.

Kimchi chigae or Spicy gochujang marinade, grill. Serve with rice and lettuce for wrapping. Maybe samjang as a relish.

My favorite way to eat it when I was a kid was to flatten the bread or squeeze it untill it was totally compressed. Man this thread brought back alot of memories. Made me feel really American. Eating Jello straight out of the box Dipping my finger into kool aid powder Crisp chicken skin Deep fried rice cakes with sweet bean filling Raw Sapporo Ramen (noodles smashed with the seasoning added, eaten like chips. This I know is Korean, probably Asian thing) Raw Korean bbq (basically yukueh) before my mom had a chance to cook it There's more I just can't remember now. My parents pretty much let me eat everything.

When I worked at an Italian restaurant with a lot of a lot of Cambodian kitchen help, they all did the same thing --only with the dinner rolls - and warmed them up in the pizza oven. Maybe it's an Asian thing. ← Nah, I did the same thing but on Jewish Rye. In fact I spent a summer at sleep away camp where I had one at least once a day, but that is another thread. Chicken skin, turkey skin, duck skin. If I was really lucky I got the tush of the chicken on Friday nights (I can't remember the Yiddish word for it). ← Actually, all my other Asian friends (and non-Asian friends) think I'm off my rocker when I do my bread-butter-sugar bit. Before this forum, I've only met one other person so far (until now!) that did this and she was from Scotland! Wow, I didn't know that non-Asians enjoyed the chicken tail! My father and I love that part of the chicken. Growing up, I never liked it until one day I saw the light. I get flack from my relatives for liking it. OK, would it be strange to admit that I would like to have a meal of salt-roasted chicken tail au jus with rice? ← I always thought the bread with sugared butter or margarine was a Korean thing. (I'll sit back and wait for the Korean contingency here to emphatically state they have never heard of such a thing. )

Is fresh turmeric available in Los Angeles? If so where?

Why?!?!?1 If you leave th Koreans will take over this forum again. Well one in particular will try.

Think of mayo along the lines of wonder bread and you'll get the idea...

I got the impression that Almass said it's a Libyan dish because he found a recipe off of a Libyan website, not that the dish originates in Libya. But that's a hair that doesn't need to be split. I did it anyway. The standard form in English is this. The link was provided by Clifford Wright. The problem with Algerian derja is that there is really no standard dialect. Some say maybe Algiers where my sister in law is from, many resist this and want to keep regional variations alive. The variations in Arabic pronuniciation in the Magrhib aren't wildy different (I won't even bring up Amazigh or Berber dialects). Think of American regional accents (not a great comparison). But the idea is that speakers of Maghrib derja whether from Morocco, Algeria or Tunisia are mutually understandable. Whereas it can be very difficult for Mashriq and Maghrib Arabic speakers to understand eachother. But that's not impossible either with some repetition and of course it depends on the ear of the speaker. I'm speaking in very, very broad strokes here. Algeria is in the center of the Magrhib there are regions where the speakers sound Tunisian, Annaba for instance. I have friends from there who don't sound as sing songy as the Tunisians do, but it's pretty similar. Of course in Tlemcen is very close to Morocco. And deep into sub-saharan Algeria the accent will be affected by Mali, Mauritania and Niger... Back on topic to food and dishes. The French transiterations take into account regional variations in pronunciation in varying degrees. And different regions of Algeria will use loan words from other languages so the same dish will have a different name. Throw in Arab-Berber hybrids, Berber-Arab hybrids, Berber dialects... it's a big soup or tajine as the case may be. If H'reimi is called h'reimi in Morocco chances are the dish will have the same name in Tlemcen. But in Oran it will be called Sardina something (off the top of my head I think Sardina be Dirsa). Let's talk Ladino now! All of these linguistic elements make it really challenging for scholars but I believe Algerian oral traditions, forms of sung poetry in particular are especially lovely to listen to. Of course it's also given the country a rich culinary history as well. EDIT: I thought of another Agerian dish that is similar called Badjidj be dersa.

If you crave a cooked breakfast a few places serve English Breakfasts. If you're looking for really casual sit down breakfast there is a chain called brioche something.

unless im very much mistaken i dont think gelatin would meet the criteria for not being vegetarian friendly simply because its is after all gelatin and not a meat or animal byproduct of any kind...but then again ive never looked at the label ingredients..but i am reasonbly certain it would be ok for use by a vegetarian..if im wrong im sure somebody will come along and correct any mistake ive just made ← gelatin is made from hooves. EDIT: cross post with Bill Double Edit: Cook's thesaurus Library think quest How stuff works me thinks that gelatin definately contained hooves at one time. perhaps manufacturing processes have changed.

You mean transliterating from Hebrew to English? Seems obvious you mean that, Just to clarify. EDIT: I don't think anyone here was talking about the origins of the dish. Only the first post which mentioned that a Libyan neighbor made the dish, but even that post didn't call it a Libyan dish. We were discussing different dialects of Arabic and transliterating into different languages...

The French transliteration of Harissa as written by Algerian linguists is Ahrissa. Not only is the beginning "h" dropped altogether so is the 'har' which as you say is standard for chili. I've also seen it commonly spelled h'rissa by Algerians in France. Certainly where Algeria and Libya meet the dialect would be similar. Of course they don't meet where any fresh fish dishes are prepared. Thank you for the informaton Almass