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Posts posted by Naftal

  1. On 4/17/2021 at 11:47 AM, chromedome said:

    I mostly use it in pilafs, or instead of rice as the grain in stuffed vegetables. It works very well in both use-cases. If you own any middle-eastern cookbooks, you'll find lots of uses there.

    It's also pretty good as a porridge, and I once made a sort of faux-risotto with it that wasn't bad (if you think of it as just a savory "gruel," and don't sweat the conventions of what is or is not risotto).I

    I also use it in pilafs.

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  2. On 4/12/2021 at 9:33 AM, Alex said:


    Megadarra sounds very much like mujadara. Could they be essentially the same dish from two areas, only with different names and perhaps some regional variations?

    IMO they are the same. And this dish is also one of my favorites!  I would highly recommend that you try it at least once.

  3. 14 hours ago, MokaPot said:


    I never did get a down-pat method for the sunny-side-up type of egg in the microwave. But I did get some decent results. I did poke the yolk and never had an explosion.


    If you like a runny yolk and a white that's not runny, I think you're still working against the different temps at which those 2 things set up. (The yolk sets up at a lower temperature than does the white.)


    I did make some really good (IMO) scrambled eggs with cheese, though. IIRC, I adjusted the power level (down) of the microwave and paused to stir the eggs (then resumed cooking). Really nice, fluffy texture.


    I have had exploding yolks too. What did you poke them with?

  4. 12 hours ago, jmacnaughtan said:

    I'm curious about how you'd peel a squash one-handed after that video.


    But @Nancy in Pátzcuaro, whichever method you choose, I'd recommend getting some protection between the back of your blade and your index finger when you get around to cutting it. There are few things more irritating in the kitchen than squash blisters on your cutting finger.

    Or in my case, blood.

  5. It may or may not come as a surprise, but I am curious about the oil tea. How is it made? You seemed to imply that this was a standard dish. Since  I love everything  that contains the word 'tea', I  was curious about this.

  6. I loved your post, as always. Is communal dumpling making a traditional way to celebrate the Chinese New Year season? I ask because my  nephew and niece had the family over for the holiday, and we all made Jao Tze and Won Tons. Yes, my niece is Chinese and showed us how her father made them!

  7. On 12/2/2017 at 4:23 AM, Nicolai said:

     fireplace (with glass doors) ???? sitting glowing coals>>>


    Were you smoking the eggplant or burning it?


    1- Eggplant should not be in direct contact with the heat source, in this case glowing coals.

    2- Eggplant should not be in an enclosed glass doors thingy

    3- Eggplant should not be cut or scored. Simply pricking with a fork.

    4- Never tried it from wood but always from coal and most of the time from a open gas hob flame and some people use the oven grill.


    For the record, the Baba Ghanouj recipe is unfortunately incorrect as it is using Lemon for sourness.

    Eggplant pulp with Tahineh and Lemon++ correct name is Batenjan Mtabal and the full name is Batenjan Mtabal bel Thineh.

    Baba Ghanouj is different as the sourness is from Pomegranate juice with Tehinah.


    Baba Ghanouj translation is Father for Baba and Baba is also used as sometimes derogatory and some time in a patronizing manner.

    Ghanouj is what you say to a pampered child. Pamper=Spoil=Cuddle

    Ghanouj is not someone name (I guess I need to correct Wikipedia on that).

    Baba Ghanouj correct translation is a Father's cuddle.


    Today, people use either names for the Lemony version which is a sad state of affairs. I prefer the original with Pomegranate freshly squeezed juice.

    Two completely different tastes and people started substituting Lemon instead of Pomegranate for the simple lack and difficulty, cost and sourcing Pomegranate in times gone by.

    A plea to all readers, do remember that such recipes were created in ancient or old times where cooking had to follow the seasons harvest and location. Food recipes were created during each particular season. Albeit not anymore the case today and substituting elements in a recipe falls under the guise of creativity or sheer incompetence.


    This is how age old great recipes are expropriated and ruined by neighboring cultures and countries.




    Hello- This may be Very OT (and if so please let me know) I really want to cook my eggplant on a gas hob. Could tell me how its done?       

  8. 22 minutes ago, lemniscate said:

    I have to go back into my flavor memory, but I don't remember it being smoky or with bergamot/citrus flavors.   The Kusmi tea blends didn't sound close in description to me.  


    I now found an empty box that I guess I kept in the back of the tea cupboard for reference when I realized the brand disappeared.   it states "Jackson's of Piccadilly Russian Tea, a Delicate Tea.  Russian tea is delicate and light in colour.  It is best drunk in the afternoon and evening with a slice of lemon and a little sugar."  in English, French and German.


    No ingredients or tea varieties are listed unfortunately.


    All the Russian Caravan and Russian style teas I have researched seem to sound the opposite of delicate.


    I've ordered a sample of Harney's Russian Country to test.   


    I discovered this tea back when the Phoenician Resort started it's High Tea and they exclusively had Jackson's teas at the time.   That was quite some time ago.

    Hello- IMO, the description  sounds more like that of a Darjeeling  than a Russian Tea.

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