Naftal
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Posts posted by Naftal
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That's it for now. Any comments?
::sigh::
I'm kind of down on Novi ever since Ny's Thai Cafe changed ownership, and I miss Ni...*badly*. It's hard to get my gumption up to drive all the way out there from Ferndale for much less. I agree about Steve & Rocky's, though. That place basically does the impossible in my eyes: it has made redemptive the location that formerly was a (::shudder:
Fuddruckers.Thank heaven they redeemed the location itself.
China Cafe is in the same strip-mall that was home to Ny's. It might be worth the drive from Ferndale to check them out.
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O.K-It is a tough job, but someone must do it: spread the word about the wonderful places here. First, my favorite place for Chinese-American food is China Cafe. The chef really knows his stuff and the staff is very friendly. They have weekly specials which are wonderful. Usually,in fact, there are two specials and one is often a fish dish. The one I had was very good. Other personal favorites are the lo mein dishes and their Empress Chicken (made witha thick garlic sauce). They also do mapo tofu, which is what I would recommend for anyone who thinks they don't like tofu.Also, they have an extensive list of wines that can be had by the glass and a wide selection of oriental alcohols.My second spot is Steve and Rocky's. Some of you may be familiar with Chef Rocky's magic.Let me rave about Chef Steve Allen. He worked under Milos Cihelka and helped run The Golden Mushroom when Chef Cihelka retired. Steve and Rock's makes the mushroom soup perfected by Milos. They also have excellant duck, and a raw oyster appetizer that offers an interesting variety of these tiny treasures.
That's it for now. Any comments?
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I guess I must be strange
but I like any rice labeled "sweet". My only requirment for a good rice is a high gluten/starch content.Not only is it easier to eat, it also contributes to some wonderful 
sauces. -
Zaatar is a plant (Majorana syriaca) - traditionally the leaves are used as a seasoning. There are countless blends of spices that people use for a similar taste, but the right way to make zaatar is to use zaatar leaves.
There is a reason every recipe on the net for "zaatar", calls for "Thyme" (also a plant). Zaatar is an Arabic word, and translates to "Thyme" in most Arabic/English dictionaries.
I've been making my Zaatar from a bush I planted 15 years ago. It was labeled "Oregano" when I bought it. Its fuzzy leaves, smell, and resemble the wild Thyme found all over southern Lebanon and Palestine.
As for you not being able to find decent Zaatar around here, I say that crappy Zaatar can be had anywhere. You can start out with the best "Zaatar" plant, but if it's not dried and pounded properly, and mixed with the freshest sumac and toasted sesame seeds in the right ratios with just enough salt, and if it's not fresh, it's going to taste like saw dust.
So what is English for "Majorana syriaca"?
I googled some terms- zaater, thyme and oregano are all used interchangably. Consider the following:majoranum syriaca(whose other scientific names are: origanum cyriacum and origanum maru and origanum syriacum) is known in English as bible hyssop, or as syrian oregano. Thymus capitatus, thymbra spicata, coridothymus capitatus and satureia capitata are all refered to as different varieties of either zaatar,or hyssop, or thyme. For example: thymbra spicata is called zatar hommar or donkey hyssop,whereas thymus capitatus is known as zaatar farsi,conehead thyme, maritime thyme and persian hyssop:cool: -
How about if you only have dried ground sumac? I've never heard of sumac lemonade, but I love sumac and would like to try it. No berries here, though.
I am wondering about this too, all the trees in my area are by roadsides. Does anyone know if/how dried ground sumac is used in this? Could I use it the way I use any loose tea
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Trend #3 seems to indicate that,while people are spending more time eating at home, they are spending less time
cooking. -
I know that there are people who use sumac( my favorite middle-eastern seasoning) to make lemonade. How do you do it? Do you use lemon juiceand sumac or just sumac? Enlighten me
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Any other ideas on waysto use this wonderful
spice?
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ok gang! here is an indepth discription of my problem: The cake topping is made with pecans, brown sugar, butter and whipped cream. The cake is cooked up-side-down so everything cooks to a praline-type coat. The cake is wonderful, at least it would be if anyone could cut it. I hope this info helps
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Are you familiar with The Silver Spoon? It is the most complete book on Italian cooking on this,or any other planet
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Everything Alana said is what I would suggest.
What kind of cake is it? That could make a difference.
The cake is made with carmellized(sp?) nuts. That is what is making it difficult to slice. And please feel free to tell me how "that" word is spelled
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Here is the problem: we have this wonderful cake, but no idea how to cut it so as to get nice slices. Is there a special technique?
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I know this is a tea ritual from the Dali area of the Bai minzu but that's all I can say as when we drank tea there I didn't (shamefully) take especial notice
Thanks All-I'll try the coffee and tea forum.
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I know this may have come up before, but I am new to this. So let me ask: Does anyone know anything about Pennsylvania saffron? I have read that it is grown here. Is that true? Do they ship out-of-state?
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I first tried asking this question of people in the China forum. No luck. So, does anyone here know anything about how to conduct a three tea set? In Mandarin it is refered to as San Dao Cha.
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I should probably add that "san dao cha" roughly translates to "three tea set". Is that any help? Does anyone know what I am talking about?
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Just wondering
are you planning to serve the coffee straight with milk/cream or sugar this makes a difference. -
I am a student of chinese tea traditions. I am familiar with gong fu cha. I have often heard of the term " san dao cha" . I am even familiar with the fact that there is a Dali and a Bai version of the san dao cha. But, what these are and how they differ, I have no idea. Does anyone know anything about these traditions, or any similar ones?
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A topic near and dear to my heart.
Frozen lox, thin sliced corned beef, tasteless bagels and plastic cream cheese has taken over the Deli world. Every Deli wannabe says that thier Deli is authentic but in reality the majority of Deli owners have no idea what true authentic Deli is like.
Just got a shipment from Russ & Daughters today. One of the best Deli's around today.-Dick
Frozen, plastic, preserved and packaged are the enemies of true deli lovers. Unite and fight for the hand cut, barrel cured, and freshly smoked!
And while we're at it: remember to stand up for pickles made without vinegar
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A bit of a self-serving post, but I'm the curator of a website called Save the Deli which exists because the true taste of Pastrami, Corned Beef, Knishes, and other treats of the Jewish delicatessen are quickly fading from the landscape.
What I'd love is your thoughts, opinions, and memories on deli experiences throughout your lifetime. I invite you to visit the site, check out the videos, photos, and stories from delicatessens the world over, and join me in saving a cuisine that has pickled so many hearts.
Ess Gezunt
I agree with you. My favorite Deli foods are smoked sable and a good rye bread(not together
). A good Deli is the only place one can usually get these wonderous items. -
Please see post #31
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After a rather quick but enthusiastic search, I have found that no one has meantioned my favorite wine store. In the Applegate Shopping Center, ie stripmall, on Northwestern north of 12 Mile is Cloverleaf(Market or Fine Wine or Liquor, I am not really sure)
All I know is that this is one of only three places I know that just sells really, really good alcoholic beverages. Actually, thereare four places, but I am a little suspicious of the last one -
So, should I assume that tast and shape (whole) are the standards by which canned tomatos should be judged
? What about texture? -
I add it to my lahama jeen (sp ?) for a little tartness
I plan to try this
A few color charts for wine
in Wine
Posted
Not to mention Pratt and Lambert's vintage claret
But I am looking forward to discribing my next cabernet as gypsy love 