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Everything posted by Hassouni
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Made some Korean food - dakgalbi, chicken, rice cakes and vegetables in a thick spicy sauce; sundubu jjigae, soft tofu stew in this case made with a lot of root vegetables and seafood, and some pickle-y things and soju.
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Common Food Mispronunciations and Misnomers
Hassouni replied to a topic in Food Traditions & Culture
I dunno how they speak Dutch there, but in Holland it's definitely a guttural KKKHHHow-da sound -
Fried rice: frying the rice or just reheating?
Hassouni replied to a topic in China: Cooking & Baking
Yeah, I definitely like to fry it, let the rice "sear" a bit, as it were -
Common Food Mispronunciations and Misnomers
Hassouni replied to a topic in Food Traditions & Culture
I find it rather quaint when I see curries described as having a gravy... -
Common Food Mispronunciations and Misnomers
Hassouni replied to a topic in Food Traditions & Culture
ditto Parmesan vs. Parmigiana, and the whole pizza is not a pie thing. I mean really, Parmesan is a perfectly valid English word. We don't say Parisien with a French accent, we say Parisian. I don't know how pizza came to be known as a pie... in my book pies are sweet! *preparing for onslaught of devout English and otherwise savoury pie fans...* -
Pretzels, sometimes nuts, VERY occasionally kettle chips or Fritos (though it's been years since I had a Frito..) I often stop late at night, in which case Coke and chocolate are my stimulants of choice. On a related note, the alleged best sandwich in DC is from a gas station....I haven't been, but Serious Eats seems to love it: http://www.seriouseats.com/2011/05/chivito-from-fast-gourmet-inside-dc-gas-station-14th-w-streets-washington.html
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Years, if they're anything like Mae Ploy, which Anna just said. Literally, it's almost impossible for it to go bad, the main ingredients are chiles and salt.
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Pike Place I think it's called, not Pike's Peak. I dunno why I said that.... dull with weird off flavors is exactly right.
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I like strong coffee but severely detest Pike's Peak, thinking it tastes like the charred, cindery remains of coffee. I tried the blonde, and while not offensive, it is exceptionally boring. The coffee has almost no body, little in the way of taste and still has that funny Starbucks aftertaste. Oh well....
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Also, re: crocuses, it's the wrong time of year down under for that
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Here's a picture of one. I'm not very botanically-minded. Maybe it's just my main association with crocuses is saffron! http://farm4.static.flickr.com/3093/3351516835_5560e6e786.jpg
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I dunno, it looks pretty similar to that
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That's definitely a crocus - hence source of saffron
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Yogurt and the source of saffron? Do we have any Persians here?
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Ah yes, another great one
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Tried Cynar for the first time tonight, mixed with soda. I was quite a fan, I think I'll have to see where I can get a bottle cheapest round here...
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whoaaaa, no no no. As an avowed za'tar addict that's definitely not right. The word za'tar in Arabic refers to thyme as well as the mix, so guess what the dominant ingredient is? Yep. Also, sesame seeds are always left whole. I would say 1/4 cup thyme and WAY less sumac, like maybe a tablespoon? I dunno, I always buy it re-mixed. Paul, where do you live? Any vaguely Middle Eastern-themed store should have Za'tar.
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It's cold, vile, and disgusting here in DC, so my friend and I conspired to make some kind of nabe (Japanese hot pot) tonight. We decided on sukiyaki. Forgive the picture, I was enjoying dinner too much Standard fare-beef, tofu, mushrooms, shirataki, negi, napa cabbage, and shungiku. The friend above just got back from Japan and brought back some chirimenjako, tiny whole dried fish eaten as a sort of furikake, as well as "the world's hottest shichimi togarashi [Japanese 7-spice mix]", both from Kyoto. The shichimi was mindblowing - it had some of the freshest powdered sansho (Sichuan peppercorn) I've ever had.