michael_g

I've seen a similar thing done for (Turkish/Arabic-style flat) kebab. Great kebab, very moist. It didn't have the semi-crunchy half-cooked onion feel in it, either.

Whew, thanks! There's definitely nothing that gross in my starter. I am indeed stirring in the hooch (without knowing that i was), and the sour smell has indeed been...increasing. Do you de-hooch? Thanks for the reassurance, cognitivefun. I was getting pretty worried. The first loaf will be baked tomorrow -- pretty exciting!

I feel a little timid asking you veterans, but I have a pressing question. I'm making my first starter ever -- I've only baked straight doughs before. My starter has been progressing nicely, doubling within a few hours when fed. But I read somewhere in this thread that it shouldn't smell "bad". Now, the starter doesn't smell awful, but it's a pretty sour smell, far more sour than yeasty. Not "spoiled" bad, like spoiled milk or rotting food, but definitely strong and sour. And I wouldn't want to be around it all the time. If it helps, I've been following the instructions in Joy (what I had handy when I managed to convince my girlfriend to do this). If my terminology is correct, it consists of 50% hydration feedings of a needed 50% hydration dough every 12 hours for 2 days, a 24 hour break (a sanity check -- is it bubbling when left alone?), followed by the same 12 hour 50% hydration schedule. So: is my sourdough spoiled? Is it a danger to bake with? If the only risk is a bad tasting bread, I'm willing to take that. If there's a risk of botulism toxin...not so much. Second question. We started the Joy plan on Monday Sunday, so we now have what should be a viable starter. It certainly looks spongy a few hours after feeding, so that's a good sign (I think). What we don't have are baguette pans or shaping baskets. Is oiled saran wrap in a bowl okay, or is that too much? Joy says we can just leave them dome side up and we'll only lose a little height. Any shaping tips for a complete novice?

I've always used them with asparagus alla Milanese -- sunny side up egg, a bit of risotto, and some sauteed or broiled asparagus. Duck eggs are bigger than chicken eggs, so it helps to round out the meal. I've never really noticed much of a taste difference; I think the richness comes from having so much more yolk.

______ Israel. ______ limes. It's not even clear that there exists a Hebrew word for them. I've been eating them in Thai and Mexican. I've also moderately pigged out on sushi. Ironically, I have not pigged out on bacon or other pork products. Israel is full of bacon, sausages, and really everything but limes.

I agree, and also with your earlier freezing comment: after the first rise. I wouldn't freeze before out of (pseudoscientific) concern that the yeast wouldn't have built up enough; the first rise increases the odds that your second rise will be successful post-freeze. Anecdotal evidence supporting the pseudoscientific theory: I freeze the Epicurious recipe after the first rise, and then let it start thawing in warm air four or five hours before cooking. I get a good enough rise out of it -- I like my crusts crispy, though. Good luck, and happy birthday to your son!

I'm a little surprised to see no mention of Kantjil en de Tiger on Spuistraat. Is this seen as touristy? It's not in the nicest part of town. Or is it not as good as others? I find that hard to believe -- I was floored by their rijstafel.

On the topic of Israel, I just finished a year at the Technion, where sweet geranium, rosemary, and sage all grow in abundance. There were a few avocado trees, as well, and one of my old flatmates told me about a lemon tree I never followed up on. I realize that gardened university plants aren't exactly "wild", but I've always wished that communities in the States would grow more food- and food-producing-plants. So as far as looking for wild food goes, maybe your city has it?

Flammkuchen. An Alsatian dish, essentially pizza dough with crème fraîche, cubes of bacon, and slices of onion. Ditto on the bacon-wrapped oysters. Lovely with a seafood spaghetti. Also: wrapping roasts (beef, chicken, turkey). Putting the bacon on top of the roast lets the fat drip down the meat, basting it mid cooking. The bacon is sometimes too cooked to serve, so -- chef's treat!

Iced tea here in Israel generally means iced green tea, often with mint, sweet geranium, lemon verbena, or chamomile. (I prefer the first and the last.) I let my water get a little hotter than sanrensho, probably up to 80 or 85. I'm also using some pretty low grade tea leaves, Wissotzky Thé Vert: it's full of sticks. I usually sweeten the brew with honey, pouring the hot water over spoonfuls of it until my carafe is full. I make the tea in batches a little bigger than a liter; I would guess that I use around two biggish tablespoons of honey. Sugar works fine thrown in with the tea leaves instead of honey, but gives a less subtle taste. Just like sanrensho, I let the tea cool for an hour or two outside before putting it in the fridge. I started doing this because it makes more of the leaves settle to the bottom, but it might affect the taste in a way I haven't noticed.

I don't take this as much of a surprise -- many (if not most) of Aroma's branches here in Israel aren't kosher, either: open on Shabbat, hamez on Pesah. I don't think any serve meat -- I wonder if they will in New York? I eagerly await the fully kosher (l'mahedrin?) Aroma in Teaneck -- it's only a matter of time. An unfair comparison on their part, because their cheapest coffee still ranks in at around $2 (8 shekels for an espresso, I think). Hot chocolate is 14 shekels, more than $3. I doubt they'll be able to have Israeli prices in the States, since expenses must be much greater. Most importantly: has anyone actually gone? I'll be able to go at the end of the month.

I use the recipe at Epicurious, which is fairly versatile -- split the dough into six balls for thin crusts, three for thick. It also freezes well -- just stop it before the second rise, as someone mentioned there. But I think the real trick to delicious pizza is (1) not over-kneading, (2) getting good heat, and (3) using fresh toppings. I've used this recipe to make something similar to what you're describing (brush of olive oil, garlic, sliced eggplant, a salty feta-like cheese). Good luck!

I've been using cork'd, but the two look similar. I quite enjoy using the site, as it's encouraged me to take better, clearer notes when tasting. Not to mention much better of ease of use compared to the existing FOSS wine logging software.

If I'm not too late, I would recommend Falafel Zohar in Haifa; it's in Mirkaz Ziv, by the Technion. Best falafel in Haifa, to my taste; their pita is also extraordinarily fresh. They don't have a huge salad selection, having recently dropped even the salt-pickled eggplants, but they are simply the best. Additionally, the bakery in Ziv is one of the better in Haifa. The bakery in Mirkaz by the gas station -- I forget the name -- is also good. If you're looking for good baklava and other local pastries around Haifa, the best I've found are in the Druze "village" of Daliat al'Carmel. The falafel there isn't bad, either, and is in a more Arabic style. For sit-down traditional cuisine, Fatoush in the German Colony is your best bet. Try the limon-nana (lemonade with mint).