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Everything posted by FoodMan
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Somebody had been watching Alton Brown too much ...what episode was it?? I think the beet one.
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I cannot see it either. Chef, I've asked for this before, but is there anyway you can post in once concise post the recipe for this pastrami?? FM
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If Boulud does indorse something like "Krispy Kreme" donuts it will be because they simply taste good and he likes them. Bayless on the other hand is claiming that the sandwich is "A step in the right direction". I do believe I might walk into a Krispy Kreme and see Boulud enjoying a greasy donut but I would not expcet RB to go to Burger King because he wanted something fresh tasting and fire grilled. FM
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My philosophy aboput this whole thing is : If it tastes good I will eat it, nothing more nothing less. I do eat raw foods but not because they are "living" but because sometimes I feel like it and sometimes they include a nice piece of raw sashimi or steak tartar. I see absolutly no need to HAVE to eat anything just because it is supposedly good for me or because it is trendy. FM
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I did smoke my first brisket (or should I say 1/3 of a brisket) on my weber style grill this past weekend and here is the result, it was very juicy and flavorful. FM
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For cheap good eats you cannot beat some Chinese/vietnamese places down Bellaire close to the Beltway 8 . Two of my favorites are "Tan Tan Fast food" where you can get one of the best noodle soups ever for a great price. The other is Lai Lai's , they make amazing chinese dumplings as well as other favorites. Lai Lai's is a tiny place but is usually busy and portion sizes are excellent (think leftovers!!!) FM
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Ok, now you are making sense. Thanks for elaborating. I thought your were just dissing us because it is so damn humid here all the time . Elie
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Very impressive..really. I wouldn't have known from your comment though. Elie
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So, it defenitly was a rif on his PBS show. Thanks for posting the script. FM
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Some one needs to fix the title to this thread ...it should read Santa Fe not Fanta Se
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Dan- You should expand your horizons and visit NO LA for some good Cajun food. Not sure if you would like places like Mark's anyways. Thanks for the input though Elie
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As Alton Brown would say about "Char-Grilling": "Soot, is not a valid flavor!" Jin- I am not sure he said THAT, but then again I only saw the damn thing once so I could be wrong. FM
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I did watch Alias on Sunday and I saw the ad but did not record it (sorry FG). It basically shows RB in some grocery store looking through fresh veggies while talking to the camera and handeling Poblanos and tomatoes and such , then he says something to the effect that he found good food, then he is sitting down in what looks like a Food Court and biting into a VERY GOOD LOOKING sandwich with a plump chicken breast topped with a chunky salsa. From what I gathered from the ones who have tried this thing is that the real deal looks nothing like the TV ad. So I am staying away from it and am not planning on trying it anytime soon. FM
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Paula- I just read your interesting short article "The Clay Pot Collector" in the latest issue of Food and Wine. That Cypriot bread and Lamb and Prune stew are on my to-do list. which one of these pots has the most cherished memory associated with it and why? How do you take care of the clay pots that you do use? Are they to be seasoned or are they just washed and dried? Unfortunatly, I do not have a clay pot to bake the above bread in. Can I use a glassware baking dish? or am I better off just baking on a stone? Thanks for sharing, Elie Nassar
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Paula- Thank you so much for sharing your thoughts and ideas with us. Speaking as a native Lebanese person, I am delighted at your interest and love in the eastern medditeranean cuisine, specifically Lebanese. Have you ever been to Lebanon?? If not, do you have any plans to head over that way?? Do you think you might write a book that is more focused on Lebanese cuisine? What are your absolute favorite recipes from there? Thanks, Elie "FM" Nassar
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This is great news!! I will be patiently awaiting the re-release. It is great to hear that there will be photos and that the fats section will remain unchanged. Elie
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It's like a vegetarian endorsing KFC It's like Roxanne eating a grilled cheese sandwich at Denny's It's all about the money, RB is doing a commercial for cash. Why is it hypocritical?? Because, from what I read in his books and watched him say on TV, he would never have voluntarily walked into a BK joint if there was no money involved. I am not trying to demonize him or make him seem like the culinary equivelant of the antichrist, what he did is a sell-out pure and simple. FM
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Like Fifi mentioned, the Houston Farmer's Market is nothing but a collection of vendors with hardly anything grown in TX. You do find some good buys (fresh fruits and veggies), but normally they are grown in CA, FL or even Mexico!!! The Austin one sounds very interesting. FM
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Seared thin sliced beef seasoned with Gomasio, with soy sauce, chilies, lots of ginger and garlic. Green leaf lettuce sauteed till wilted with garlic, ginger and sesame oil. Plain white rice. FM
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A couple of days late but this is the funniest comment I've read in a while. As far as cuisines, I do not think there is anything I do not "get" that I've tried so far. Certain things I might not "like" but I get them. Someone made a comment earlier about Brits eating Frites in Pita. I Lebanon one of the most popular sandwiches or "wraps" I guess in all sandwich shops are "Frites Sandwich". Basically Pita bread wrapped around a filling of french fries, cabbage and mayo slad, ketchup and sometimes tomatoes!!! Then the whole thing is toasted in a sandwich press . You should try it soemtimes it's good. Then again almost EVERYTHING is eaten with Pita bread in Lebanon. My grandma insists on it wvwn with rice and beans. and pasta is NOT bread FM
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You raise very interesting questions, I only have a comment about one of them though. Why not just slash the brisket like a pork leg? I think you answered yourself by saying I think it is just tradition, Lamb tastes good with garlic and herbs stuffed in it AND it is usually not smoked. Brisket and porj shoulder that are smoked only need the smoke flavor and not anything else. You can certainly try and let us know how a garlic studded smoked brisket tasted. Thanks to this class I will hopefully be smoking my first brisket portion tomorrow on my regular Weber grill (fingers crossed). We have been having some wonderfully low temps in Houston this week which will make a long day of slow smoking meat even more attractive. FM
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Ashiana is certainly one of Houston's fine Indian dining restaurants. Great food and service. I am glad to know the chef will do a tasting menu upon request. I will make sure to ask for that sometime. FM
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Heard it on the news this morning, H-Texas magazine will publish their best chefs in Houston in this October issue. Most of The results were announced on TV and Chef Mark Cox of Mark's American Cuisine was named best chef 2003. Congrats to him and his fine establishment. The results will be posted online (I believe) once the issue is out which is October 5th. Elie "FM"
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Asabih El haroos (nut-stuffed phylo rolls) The Arabic name for this dessert literally means “Bride’s Fingers”. These flaky, nutty and delicious Baklava-like pastries are very easy to make and very addictive. After making them you will never settle for the mushy, cloying store-bought Baklava 2 c nut filling 1/2 lb (225g) phyllo sheets Melted Samen or butter 1 c (or to taste) Fragrant syrup Preheat the oven to 350F (190C). Cut the phyllo sheets into rectangles (about 10x4 inches / 25x10cm). I use a pizza cutter for this to avoid tearing. Working with one phyllo rectangle at a time brush it lightly with the Samen. Place about 1 teaspoon of the stuffing on one end. Use your fingers to compact the stuffing into a sausage shape (this will make it easier to roll). Roll the phyllo with the stuffing like a jelly roll. About 3/4 of the way up, fold the sides inward so that the roll is sealed and the stuffing will not fall out. Brush a baking dish lightly with Samen or butter and place the rolls close together in it. Brush the rolls generously with Samen and place in the oven. Bake for about 30-45 minutes or until golden brown. Let cool for about 30 minutes and drizzle with about ½ a cup of the syrup (use less if you like). Serve at room temperature with more syrup on the side for those who like it extra sweet Keywords: Dessert, Lebanese, Middle Eastern, eGCI ( RG723 )
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Asabih El haroos (nut-stuffed phylo rolls) The Arabic name for this dessert literally means “Bride’s Fingers”. These flaky, nutty and delicious Baklava-like pastries are very easy to make and very addictive. After making them you will never settle for the mushy, cloying store-bought Baklava 2 c nut filling 1/2 lb (225g) phyllo sheets Melted Samen or butter 1 c (or to taste) Fragrant syrup Preheat the oven to 350F (190C). Cut the phyllo sheets into rectangles (about 10x4 inches / 25x10cm). I use a pizza cutter for this to avoid tearing. Working with one phyllo rectangle at a time brush it lightly with the Samen. Place about 1 teaspoon of the stuffing on one end. Use your fingers to compact the stuffing into a sausage shape (this will make it easier to roll). Roll the phyllo with the stuffing like a jelly roll. About 3/4 of the way up, fold the sides inward so that the roll is sealed and the stuffing will not fall out. Brush a baking dish lightly with Samen or butter and place the rolls close together in it. Brush the rolls generously with Samen and place in the oven. Bake for about 30-45 minutes or until golden brown. Let cool for about 30 minutes and drizzle with about ½ a cup of the syrup (use less if you like). Serve at room temperature with more syrup on the side for those who like it extra sweet Keywords: Dessert, Lebanese, Middle Eastern, eGCI ( RG723 )