FoodMan

I still like F&W, I ‘m not too happy about hearing of new budget cuts though. My wife gave me a three year subscription a couple of years ago. It is true they do have a lot of advertising but they still have 2 or 3 recipes per issue that I would like to try (not that I have the time to try them anyways). Also for some idiotic reason, I actually look forward to flip through the magazine page by page and get to the “Last Bite” section at the end with the nice picture of some luscious dessert …go figure. Saveur is one of my favorites as well, and I do buy it occasionally, or just read it at the book store. Elie

I never thought about that Claire. No one ever complained about the taste, but then again I never asked them. Like Sinclair recommends, I am going to try a different PB brand, maybe an all natural one next time and see if it tastes any better. It could very well be the taste of the additives after baking that I do not like. Thanks for all your help. Elie

I guess this one is a slice (or cut) and bake. The dough is formed into a square and chilled them sliced into squares and baked. As for chocolate chip cookies, I keep them in an air tight container for more than a week and they still taste great. Elie

I am positive the ingredients are perfectly fine and taste fine on their own. I store my butter in the freezer and keep one stick at a time in the fridge it tastes wonderful on its own. The peanut butter is Jif and it also tastes good. As for the recipe, it calls for : butter sugar one egg PB chopped chocolate flour baking soda a pinch of salt chopped peanuts (which I did not use and subbed some crunchy PB isntead) It is a recipe from the China Moon cookbook for peanut butter and chocolate bars. Elie

hmm... The text of the e-mail might be just a generic list of the "usual" vendors and does not reflect accuratly who will or will not be at the market at a specific weekend. Thanks for the update. Elie

You know as I was typing my question earlier today, I was positive that someone will inevitably come up with these comments . To answer them, my only son is 9 months old so he is not aware of the wonders of cookies until I give them to him. My wife is already in bed when I do get around to making them. So I basically pig out on warm cookies and leave the rest to cool . Thanks for everyone's comments. I do not think it is the tupperware since the cookies have that stale taste in the morning before going in it. I think it might be the cooked (Vs. raw room temp PB) peanut butter that is very sensitive to air like it was mentioned earlier. I will try and store them quiker in the future. Also the use of all natural PB might help. Elie

Ideally the leaves should be picked in late spring-early summer when they are still light green in color and not tough. At this time the vine will not have any grapes just yet only tender young leaves. I've also seen my grandmother pick leaves in the summer from our rooftop grapevine, but only the young new tender light green ones. To process them just blanch in boiling water for about a minute then shock in ice water. Elie P.S. As a kid one of my favorite things to eat were these tangy grape leaves, raw right of the vine sprinkled with a little salt

2- The non-vegetarian version is a totally different animal. It is a meal fit for kings and is certainly regarded that way. In the home where I grew this was a typical weekend meal where all the family and friends got together to enjoy. The stuffing is made with rice, ground meat (lamb, beef, or goat), S&P and a good amount of Samen (clarified butter) mixed in. Usually a few pounds of beef (at my family's home we used goat for it's distinctive flavor-especailly the tail) bones specifically from the shank and neck were simmered till almost done then layered in a large pot. The grape leaves (and usually some stuffed small zuchinnis) are layered on top and everything is covered with the bones broth and simmered till the stuffed veggies are cooked and the meat is falling of the bone. This luxurious meal is usually serevd with some homemade yogurt mixed seasoned with some salt and with pita bread alongside. Elie Oh God, I haven't had the meat version since leaving lebanon. I never had it with the yoghurt as you mention but otherwise it was quite a production: grape leaves stuffed with rice, spices and ground lamb, rolled up into tiny little pinky-sized cigars that tripoli women are famous for. (This in itself was quite a social event, the evening before everyone would be sitting around rolling these things). Cooked in a giant pot with along with intestines stuffed with rice and more lamb (kind of like a lurid, long sausage and my absolute favorite food as a kid), and then a bunch of giant lamb bones. Dinner would be very noisy that night, with everyone banging those bones against their dishes to get at the marrow. Then we'd all sit around in a gluttony-induced stupor, kind of like Thanksgiving. I think the main difference I noticed between the lebanese version and the turkish versions I've had is the lebanese version was always lemony, the turkish ones incorporate either raisins or cinnamon or both. (Needless to say my Lebanese genes drive me towards all things sour, so I prefer the lemony ones...) There was also a vegetarian version with swiss chard leaves (usually eaten cold) that I always really liked. Again, really lemony. To be honest, there are only two things that can mess grape leaves up for me: one is if the leaves are stringy, the other is if the rice is allowed to dry out. Surprisingly, I come across these bad versions far more often than good. I should probably try to make them myself. Well, I did once, but my dad made fun of me 'cause they were too big I know the Swiss Chard ones you are talking about and I have not made them or ate them since leaving Lebanon. They are much more lemony and I used to squeeze more lemon on them and like you said eat cold, they are wonderful. I am going to Lebanon for two weeks in May, hopefully I'll get a chance to sample all this stuff. Elie

I’ve noticed this a couple of times already. Whenever I make peanut butter cookies and leave them to cool overnight, just like any other cookie, they invariably taste stale. Not cookie stale, more like a stale off-tasting peanut. I know the peanut butter and the chocolate chips in them are good because I taste them first and they are perfectly fresh. Even when the cookies come out of the oven they taste perfect. The problem is I cannot store them warm or they will get too soft and if I leave them overnight they develop this stale nut taste. Any helpful suggestions? Am I doing anything wrong? FM

Houston Press' Dining Robb Walsh: Jarro's Tacos deliver both taste and heat. Elie

According to an e-mail I got today, the "chicken guy" from Stephenson Farms sill be there. Here is a copy of the list of vendors from the e-mail: incredible local produce from animal farm, gundermann farms, lola daniel/urban farm, last organic outpost & country boy’s treasures cut flowers from sown and grown organic, fair-trade coffee from katz coffee handmade, artisanal chocolates from brown paper chocolates scones & prepared foods from chef monica pope breads & baked goods from kraftsmen organic pastry from pastry to the people pastured poultry from stephenson farms gingersnaps, cheesesnaps, fruitcake from alicia lee with sales benefiting the residents of The Center/Willow River Farms, handmade incense and oils from 360 degrees to elevation and at the crafts table this week…. "Bob & Truffle"featuring hand knit, hand crocheted, and sewn items, as well as a large, creative collection of marble magnets. Elie

Houston Chronicle Dining Guide Allison Cook's Review of Chez Nous Chef/Owner Brach re-claims his restaurant which he sold to his sous chef in 2000 and seems to be heading in the right direction. Great Caribbean Island Food in Houston including one of my favorites: Cafe Piquet. Where to take mom for mother's day? I say cook her a meal at home. click here for the Chronicle's suggestions Elie

Today's W&D: Irma’s gets positive review for service Vargo’s and Daily Review get bashed …although I’m not sure what is so wrong about adding gratuity on a table of 6 or more. Does anyone here think it’s rude? Elie

Rebecca- Thanks for the update, that sounds very good. I guess Pope got around the Health Department problem that she faced in the Heights market by simply selling the perishables inside the restaurant- smart move. We are palnning on heading over there this Saturday. Elie

I think this debate has been raging for a long time, Elie -- and many well known Palestinian and Arab personalites have said the same thing. However I would also say the situation is analagous to pizza and hamburgers and hotdogs becoming "American" like Felafel and Shwarma have become Israeli. -- The only difference is that the food was never "imported" into Israel -- its always been there and may have even originated in Palestine, its simply transcending a political boundary rather than a geographic one. Like the US Israel is a melting pot of people from a lot of cultures and the Israeli felafel customs/techniques/variations reflect all of them. Hence the differences between Felafels produced in the Yemenite or Syrian style because thats where those Jews came from. Plus, It cannot be denied that as a commercial fast food success, Israel is where Felafel is at. True, although I honestly do not know about how successful these foods are in Israel since I’ve never been and I cannot go, at least not in the near (or it seems far) future . I guess my point is that there has to be a more “Israeli” food other than these very ubiquitous items all over the middle east, you know sort of how meatloaf is certainly American, “food Item A” is Israeli. hmmm...now I need to try some Israeli style Falafel and Shawarma and see what the diffrenece is. Elie

I do not think either Falafel and Shawarma could be called Israeli foods. They are middle-eastern and have been there long before the formation of the state of Israel. I have to admit that the "falafel bar" concept does sound unique, however both of these are very very popular in LEbanon and Syria as well. Interesting thing about the Coca Cola Vs. Pepsi thing. I remember when living in Lebanon Coca Cola could not be purchased anywhere due to the Arab boycott on it (the reason being the company opened a plant in Israel, but I could be wrong). This lasted till the early 90s I think. It’s one of the main reasons why Pepsi is so much more popular in Lebanon, it was there first. FM

The farmer who brought the chickens won't be back every week. Apparently, he has specific processing days (Fridays, I believe, about every 6 weeks) and brings his chickens the following day. It's too small of an operation for him to have chickens every week! If you are interested in the chickens, it might be a good idea to call t'afia and see when he'll be back next. I had heard about the farmer's market in Austin, but it opened up after we moved to Houston so I have never been. I simply do not understand why there are so few true farmer's markets in Texas... my mother has a great one in Decatur, AL, so why can't we have more of them here??? This is a great start, though, and I am thankful. Can't wait for the 'maters to start showing up. Darn it, I should've gone rain or shine illness or not . Oh well, I will update this thread if I get any t'afia e-mails about the "chicken guy". Rebecca did he have any eggs for sale at all? I would think he must have some and that also would be great. Elie

A little late but here goes: Saturday- Steamed and roasted pork shoulder- pork shoulder pieces cured with salt and five spice mix for a few days then steamed till tender and roasted in a hot oven to crisp up the skin. This was very tender, flavorful and tasty. A sort of Chinese style eggplant and pepper- eggplant slices and bell pepper squares cooked in a wok with garlic, ginger, scallions, with a sauce of soy, sesame oil, pickled ginger juice and a corn starch slurry. This was topped with homemade chili oil and sliced pickled ginger (I love this stuff) Sunday- A chicken rubbed with olive oil/garlic mixture and roasted. Skordalia whipped potatoes (lots of garlic and EVOO) Roasted just-picked-from-the-garden beets, peeled then sautéed briefly in butter and oregano. Monday- Small ravioli stuffed with a mixture of leftover roasted chicken, parmesan, and herbs. The Ravioli were served in a white wine rosemary butter broth Raisin-chocolate chip bread pudding Elie

I was planning on going this weekend, especially because I heard about the chicken guy and the Tycer demonstration. However the bad weather and the my son coming down with a cold prevented us from going. Thanks for the good report. Moderators- Please merge this thread with the previous Maidtown Farmer's market one. Elie

Houston Press Dining: Robb Walsh's Review of Mantra: needs to work on some kinks in service but delivers good Japanese "fusion". Houston Chronicle Dining Guide: Allison Cook Savors Sabor! Dai Huynh talks about salt Elie

Yes, and yes! Listen to what Nero is saying, yes and yes. It's like eating butter but with a beef flavor...hmmm that might not sound too good but it is. Here is a picture I took a couple of weeks ago and posted it in this thread. I also used F. Henderson's recipe: Elie

Ok, let's re-define (can the title be changed by a moderator maybe??) this thread and I think you did this a while back Theabroma. I think the word haute was not the correct choice here (my fault of course). This is more of a thread about fine dining in general fussy Haute Cuisine which I am not sure we even have here in Houston. Do we need to discuss what that means at all? As for La Mistral, I am afraid I'm not familiar with it. Elie

Today's W&D : Diner has a takeout problem at Fertitta's Aquarium banquet Bad experience at Rio Ranch?! Even Da Marco (another Houston favorite) gets bashed by one of the "Whiners" Houstonians offer advice on thin crust pizza. Elie

Houston Chronicle's Food Section Cupcakes are becoming more and more common with adults Mezcal, anyone up for some chicken flavored $200 bottle of fermented fruit and cactus spirit? Elie

I use the Bayless recipe at least twice a month and they usually come out great, a little crunchy on the outside and soft/fluffy on the inside. We have them for breakfast dipped in a mug of Mexican hot chocolate. Elie