Hassouni

With Kickstarter, you don't pay unless the project is successful

Bourbon and lime screams Lion's Tail, a sublime drink

Neither can I, All Day I Dream About Shortribs

Indeed! So much in fact, that 9 times out of 10 she drinks her tea with milk, which most Iraqis never do This has inspired me to put the kettle on right now.

Same perspective as growing up Iraqi and going to London frequently (and having a UK-educated mother)!

Time to read the encyclopedia's worth of eGullet SV info....

Hm, did any of you get an email confirmation, and was anyone able to specify white/black or 110/220v?

In at $129, also my first Kickstarter project. This was sort of an impulse buy, but I have been following Kenji's home-user SV reviews for a while and thought about going in.

Yep. My gyutou is my favorite.

Huzzah! Now will they be the crappy, hard, tiny limes or nice big juicy ones...

Can you give us some more details about the better eating?

Let us know how the book is please!

Err, one of the shops in the London Chinatown, can't remember more detail I'm afraid

Overproof tequila exists??

Make no mistake, it's the loss of tax revenue.

I don't know. I've bought numerous batches of them, and nothing compares 1) to the pretty old jar I have in my family's place in London, which despite a few years still has a CRAZY zing and 2) the stuff that nearly every good Sichuanese restaurant in the DC area is using - I don't know where they're sourcing from, but every individual peppercorn is fully charged, whereas at home it takes me a few to get the similar effect. Perhaps it's just a freshness issue (but then why are the ones in London still so potent?)

Nope. Iranian is pretty much the best. The highest grade is referred to as sargol, or "top of the flower", or as might be rendered in Turkish, sergül - and it's the best saffron I've ever used and now the only stuff I use (thank you trips to Lebanon and Dubai!)

Start cooking Sichuanese cuisine! My favorite dishes heavily featuring them: Mapo doufu Shuizhu anything (fish is my favorite) Gong Bao ji ding (aka Kung Pao chicken, the real recipe) Dry-fried green beans

Must...check...TJ's....

By the way, if your friends can find real Iranian saffron, they should bring you that. Beware though that much of what's sold is really safflower, which looks notably different to the trained eye

Za'tar is not really used in Turkish cooking at all - it is much more Leb/Jordanian/etc Sahlab/salep is not used as a spice, though it is used to thicken up ice cream and make it stretchy (mmmmm). That's the only other use of it I know besides the hot drink.

What the very fuck.

True salep in Turkey is not allowed to be exported - so make sure what you're getting is the real thing, if it's of interest

yeah you want pul biber and also isot, which is a deep roasted version that's much harder to find here. Also ask them to get some really knockout biber salçası - which is sundried pepper paste. The stuff sold in jars here is so-so at best. You might also ask for "7 türlü baharat" a mix of spices used commonly. Otherwise, spices used in Turkish food aren't that hard to obtain in the US

I believe the bankruptcy story is true, but I think they are made in the same factory in France, to the same formula. These are a good price for individual glasses: http://www.fishseddy.com/browse.cfm/2,269.html For sets, shocking as it is to me, Williams Sonoma seems to be the cheapest: http://www.williams-sonoma.com/products/picardie-glass-tumbler/