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Shaya

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    Halifax, NS

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  1. Shaya

    Mekelburg's

    Told you I was rusty...
  2. Shaya

    Mekelburg's

    Hubbie and I had a 7 hour layover at Newark on the way back from Milano. Hang around at EWR with our iPads or go visit longtime eGullet friend at his latest venture...no contest. It was a journey to get there, buses and trains and a lot of walking... but it was well worth it. Had to push through the crowds at security to avoid missing our midnight flight home...but that's another story. In a word: this place is awesome. Everything I imagined and more. There was a lady sampling truffle products...back from a week eating truffles in Italy and missing them already, I dove right in. Dani
  3. Hi Prawncrackers, Great to see your process up close. Your food is always gorgeous. I have been through those actuarial exams so I know of what you speak! Best of luck to you. During those gruelling study days I used to throw some chevre inside of a half avocado for my 5-minute allotted lunch. I saved the good food for the evenings.
  4. I've heard about a place in town where some of the moms I know like to go. They say it's great because it takes care of the parts of cooking they enjoy the least: deciding what to make, shopping for ingredients, and prepping. Here is the link: click
  5. This is beautiful Really inspiring, thanks for sharing. Now if only I could convince my sweetie to piece it all together for us...
  6. Marlene, I second Keller's boeuf bourgignon. All those extra steps, straining, making the sauce clean...after all that my husband declared he much preferred my usual version (ala Julia Child). This version loses a lot of its character through the process.
  7. Shaya

    Dinner! 2010

    Those tostadas look great, Kim.
  8. I loved seeing these photos Peter. You make me homesick for Thailand.
  9. I know my husband left a tip on top of the service charge, we were thrilled with the service and wanted to do so.
  10. That is really strange. Is this typical? Have others noticed their eggs losing their shape?
  11. Faine, thank you for this wonderful report. Did your travels in Italy take you all over the country or were you in Roma the whole time?
  12. Thank you for the welcome. What to say about butter and oil. Of course it seems intuitive that butter would be better; I tend to use a combination of the two. My Mom only ever uses oil, corn oil actually (you may recall the zero-cholesterol tolerance ) and her rice always has a lot of flavor. She also adds a fair amount of salt which no doubt brings out the flavors. How lucky for you that broadbeans are already out. I adore them, the kids do too - although I know that these can be dangerous for some kids as I believe middle easterners have some sort of strong allergy to them. I found
  13. That sabzi polow rice looks great, Melamed. And congratulations on getting a nice bit of crust on your white rice. Yes, 10 minutes does seem like a lot of boiling time. The rice should be strained while still quite al dente; my grandmother always broke a piece with her nail to test for readiness; I tend to taste, and I tell people it should still taste firm but not inedible. As for getting it all off in one piece...I have certainly seen my grandmother turn the whole pot upside down and have the entire crust come off in one piece, but I have to admit I think that dates to the time they were
  14. Ghormeh Sabzi at my Aunt's in LA last week. It has the traditional pieces of meat (beef in this case) but for a change my uncle suggested she also add meatballs - very untraditional - but made for a great stew. you can see the kidney beans and dried limes floating on top.
  15. We ended the evening by selecting some of the house-made chocolates to take home to my Aunt and Uncle as a thankyou for looking after the kids. A great evening, I would recommend it. Thank you to those who offered your recommendations.
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