touaregsand
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Posts posted by touaregsand
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but I'm not sure how much is known (or if anyone cares) what a "common" Manchu would eat on an everyday basis.
I'm interested in what a common Manchu would eat on an everyday basis. But then again I'm a nobody.
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She just built the kitchen so I can't really ban her. We don't have a dining room, so it is not a line setting. Boss= Part owner
Tell her she has to wear a hairnet when she's in the kitchen. That'll keep her out.
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Someday I wil tell you about Rocky, the sheep they insisted on giving us. blink.gif
Hilarious! Tell us now. I can visualize it or at least try. "What, you don't want this sheep? Just take it. It's a good sheep."
So did you take the sheep?
I have similar stories involving foodstuff, a few involving live animals.
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Armenian? So maybe its like an unbaked Lahmajun? Those are circular.
Okay now we actually have to figure out how to make some of these things.
I thought Lahmajun was flatbread topped with something, maybe tomato and cheese or a meat ragu. Growing up in LA with sometime spent in Glendale (an Armenian stronghold in So Cal) Lahmajun was introduced to me as Armenian pizza. The bread base for Lahmajun is indeed round. A round lavash, which would be like the Marqouq Behemoth describes.
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Thinking about this reminded me of the internal debate I've always had about chain restaurants. On one hand they cater to the lowest common denominator and even if they luck into an up and coming or accidental talent to run their kitchen the menu is always unchallenging. On the other hand, they provide a safe harbor of consistency for the traveler (in that light even a "fast food" chain like McDonald's qualifies--perhaps even more so...).
I've traveled quite a bit in the States and in some regions a chain joint is a welcomed site. Although I was pleasantly surprised by great, made from scratch Mexican food at a mall of all places in North Carolina of all places.
I've also been in areas where the locals will eagerly recommend Applebees and Marie Callendars (speliing?
) with enthusiasm. Lot's of pride that the corporate giants have deemed the town worthy of a franchise. You know, "We even have a K-Mart/Walmart!"Also, it occured to me that even the most despised chain sometimes, by happy accident, has one or two outstanding items--things that may be guilty pleasures just as much as the "junk food" we've discussed elsewhere.I don't know about outstanding, but tried and true comes to mind. But pssst... I like ketchup on certain fried things. And tater tots bring back pleasant childhood memories.
I'm curious if the opinion here is overwhelmingly that chain restaurants are a scourge, or if anyone thinks there are redeeming qualities. I'll qualify this by saying that my own consumption of chain restaurant food is pretty limited (3 or 4 times a year at most), excluding fast food--which I'm guilty of eating on road trips, commutes, late nights, etc. as much as once every few weeks.They're not always a scourge, at times are a haven depending on the area. The food in Guam and Saipan is really bad, like God awful. But the chains are predictably awful, whereas as the mom and pop places are surprisingly awful. Maybe a case of picking one's posion.
Also, if you are a confessed fan of some type of chain restaurant, what are the outstanding items that draw you there? This can include fast food if you'd like.I like La Salsa and Baja Fresh. Poquito Mas is local LA chain that's good but a bit overpriced. Made to order food and salsa bar.
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And yes, I've seen the many articles on how unhealthy most chain restaurant food is. Worse than most outright fast food in many casesWhat's harmful about grilled meat in a flour tortilla dressed with fresh salsa? Other than that I agree that chain food is mostly crap in terms of health.
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what's so great about her? what put her on the map. i know that she had a cooking show and she wrote cook books but i know alot of people that did that. what set her apart fro mthe rest. i think sh'e sreally beyond my time, but i ust hear so much about her. did she invent something to revolutionize cooking or soething like that?
...so you are related to ee cummings, and must be 12 years old!!!
She is the matriarch of modern cuisine. If you were truly a chef (trained and a leader of the cuisine)...this would not be a mystery.
I don't know about that. I'm 35 and I do not have this connection to Julia Childs. I remember seeing some of her shows on PBS, but it did not have any relevancy to me. A few people here mentioned how bad it all was before she came on the airwaves. That America was not the America I grew up in. I also grew up in household where everything was made from scratch and my parents grew Korean herbs and vegetables in the garden.
I learned about French cuisine from the source, travel and through marrying a French chef and working with him in restaurants.
And let's not assume we are all North Americans here. Many true chefs, in France for instance don't know or care who she is.
I'm not trying to be contentious.
Egullet is an international forum with a large North American membership, but it's still international. And yes, I know chef koo is in the States, but he's much younger than I am. By the time he was learning about food, there were many more voices and experts to learn from. She may be the matriarch of modern American cusine, but her cuisine was French cuisine. So in answer to Chef Koo's initial question, she invented nothing but revolutionized a country (not the world) called America which is sometimes confused as representing the world. 
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Okay, my husband now tells me that I have indeed been to Chinatown in Paris. Both in fact. I know I've been living in LA too long now.
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You know, when I was in Israel, I had some similar pastries called "Moroccan Cigars". Those were made with phyllo dough, though.
In North Africa they are usually made with Brik pastry.
Touareg, I wonder if it would make sense for you to try and learn the arabic letters first, to become less dependent on variations in western spelling.I'm planning on learning the alphabet as soon as a friend of mine gives me a book he has. I've searched online for a free copy of the alphabet but I couldn't find any. I'm also doing research on Arabic recipes so I'm stuck to a certain extent with the English/French spellings. When I see the words I'm not too confused, it's when I have to do a search without being aware of the spelling variations that I get a bit frustrated. Also all of my Arabic speaking friends speak different dialects. Otherwise I'm having a great time learning a new language!
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Looking at it again, I bet they are referring to unbaked lavash. That would make total sense. (See photo)
I thnk you're correct about the type of dough.
But lavash is rectangular. Also in LA I've always seen it referred to as Armenian bread. Is it considered Jewish bread in the Middle East?
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It should also come as no surprise that a Google search on "Raqaqaat" yeilds that very web page and exact copies of that recipe on other web sites.
I'm in the process of learning Arabic culinary terms. Not only do I have to deal with the numerous English spelling variations, I have to deal with French spelling variations as well. And all those dialects!
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All the other recipes have a pastry dough with the addition of some type of fat (olive oil, butter, samneh) except one which calls for a leavened bread dough.
So perhaps Raqaqaat is like Rougag, an unleavened dough for a very thin type of crepe.
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This is terrific. I am very excited about trying some of these dishes at home.
The recipe for Raqaqaat calls for "6 sheets of unbaked Jewish bread". Any idea what they are referring to? Is it Phyllo dough?
For some reason Raqaqaat reminds me of the Rougag described in the "Beautiful Algeria" thread.
I think it refers to bread or pastry dough. "Unbaked Jewish Bread" sounds like a bad translation or the author had access to packaged unbaked bread from a store.
EDIT: I just read the other pastry recipes that include a recipe for dough. I have no idea now.
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I enjoy all the "little dishes," but please, let's not ever, ever say they're free. Everything is built into the cost of the food and drink.
Amuse cost pennies. Even the more elaborate ones 25 cents max. They don't cut into labor costs much either.
These items don't appear on the bill individually, but they're factored into the cost of the "unfree" items.True, but so are the linens and toilet paper.
In my years of calculating food costs at the FDR level, I don't recall factoring the food and labor costs of amuse into menu prices. I see amuse bouche as a friendly gesture, the simple ones are the best. They don't take much time to prep and can be composed in seconds.
Has anyone been served one that looked like it took a lot of time? If so please describe. I'm curious.
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They have a couscous festival in Sicily.
I recall reading about a fish tajine dish served in Sicily in the Italy forum.
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I married my favorite fantasy food gadget, a French chef. He cleans up after me too.
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What did you think of it and did a restaurants cleanliness rating affect your choice of dining there or not. I recall thinking that it was brilliant and somewhat self policing - who wanted to be a "C" restaurant and who wanted to eat in one. Does anyone have any insight or experience with this ?
I have experience with it from both sides. And I like it. I don't eat at B or C places. Mostly because I know what it takes to get an A. It's not that hard. Basic hygeine for crying out loud. Less than an A and I know the place is gross and careless.
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My intent was not to play at "my Chinatown is bigger than yours".
That wasn't my intent either. My intent was to offer a larger perspective to my statements regarding the Chinatown in Paris which I have never been to. I've walked Paris many times and I totally missed it. I do recall seeing a cluster of Chinese stores and eateries, so maybe I didn't miss it. I went to New York's Chinatown and walked by it without realizing what it was. But then again I'm from LA, where there are lots of little neighborhoods or areas that could easily be called Chinatown or Koreatown in other parts of the country, the world.
True the travelers are coming from London and will be in Paris. I have no idea whether or not the travelers have been to Chinatowns outside of Europe. If not, than it's worth a visit. If so, it's still worth a visit to get a glimpse of "ethnic" Paris. But considering my experiences with Chinese food in France and having read the posts in the Chinese forum regarding Chinatown in Paris and the quality of the food there, I don't know if it's worthwhile on a weekend trip. Whereas the North African and Vietnamese food is very good to exceptional.
EDIT: To clarify the last sentence.
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They could have happened simultaneously or independently.
But I think the idea of calling it seared tuna with various sauces is a Californian or Hawaiian invention.
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The Paris Chinatown in the XIIIth is very large. It has many shops, big and small, and no open markets. It extends to the South (Ivry) and I suggest you take a look at it.
I suppose large is relative. We had a discussion about Chinatowns around the world in the Chinese forum. General consensus was that the best ones are in California (obvious reasons of immigration). Paris and London ranked really low. But if the discussion were about Chinatowns in Europe, London and Paris would have ranked high.
Context, perspective and all that.
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I'd question whether seared tuna was devised in the UK,
Highly doubtful that it was invented in the UK.
Hawaii or California.
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Just substitute brown rice for white rice in any recipe. Way back when, brown rice was much more common in Korea than white rice. The rich folks could afford the refined stuff. Nowadays, everyone seems to be eating white rice.
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I've always wondered -- what do you call the free extras you sometimes receive at restaurants that are not necessarily as formal as amuse-bouches? For example, a gratis tray of olives or hummus. (I do know that one professional chef on this board calls them "free food for free-loaders" but I highly doubt that's the technical term.)
I'm also kind of fuzzy on what exactly qualifies a dish to be an amuse-bouche, other than that it's something light that you are offered to "amuse your mouth" before the appetizers and entrees commence. For example, does it need to be free? Does it need to be plated for one vs. a bowl of something for the table? Does it need to be fancy?
Amuse bouche don't have to be formal at all. There are no restrictions on simplicity or baroqueness. Traditionally it was something sent out for free, but these days it can be on a menu with prices in which case it will be reflected on your tab. There aren't set rules about it being plated or in a bowl. It doesn't have to be fancy. It can be a tiny square of toasted brioche with lobster butter on it.
Does it still count as an amuse bouche if they are mini desserts that you receive before and after your main dessert? Fiamma's in NYC did this for us, and good lord I'm glad they did.No.
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I resolve to make some adjustments in my menus. No more braised short ribs. I'll substitute a brisket instead and shred it up and serve it on buns (sloppy joe style).
That's a great step for you to take. Hopefully your wife will join you in taking steps toward eachother.
In our household we have to deal with and are enriched by food cultures from 4 continents. It took us 8 years to achieve some sort of balance. But I still complain that my husband doesn't like enough variety. To which he replies, "I'm almost 40 years old, you think I'm gonna change now?" or "Of course my love anything for you!" Depends on his mood and mine.
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I've only read the books that Alberto mentions. I can't speak about authenticity when it comes to Italian cooking.
My one tiny little problem with Marcella Hazan's book is that she lays it on a little heavy about searching out authentic ingredients. I didn't find it terribly discouraging, but a little unrealistic considering that an English language Italian cookbook is aiming to export Italian cooking. So if the reader is told from the get go, then repeatedly afterwards that it just won't taste the same or as good without "authentic" Italian ingredients that are not widely available (some probably not at all) outside of Italy well *sigh*
As for the Culinaria series, again I can't speak about authenticity when it comes to Italian cooking, but I did notice some, not mistakes neccessarily, but holes and ommissions in some of their books on cuisines that I am much more knowledgeable about. It made me wonder what might be missing from the Italian edition. But the aim of the series seems to be to offer a sweeping view...
" In Nonna's kitchen"
at times slightly sterotyped,We live for sterotypical Italian grandmothers in the States. We all secretly dream of having an Italian grandma who cooks and cooks and cooks with heavy doses of love.
Various Chinese cuisines
in China: Cooking & Baking
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How is the pickled cabbage seasoned? What type of cabbage is used?