Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

eG Foodblog: Verjuice - Red, Green or Christmas?


Recommended Posts

Dinner is served.







Ice cream:



Pam R, a discussion during dinner turned to the subject of halal meat, at which point I was reminded of what is possibly the most important aspect of the slaughtering ritual: facing east.

Also, I regretted tonight that I didn't talk at all about my love of scotch. Maybe next time?


Edited by Verjuice (log)
Link to comment
Share on other sites

And this is where it ends. Thank you so much for reading. I was totally intimidated by the idea of doing this but I sincerely enjoyed every minute of it.

I'll leave you all with my best New Year regards and a little ham and cheese, by which I mean...


Ham it up every once in a while...


And don't forget to say cheese.


Link to comment
Share on other sites

Verjuice, what wonderful, mouthwatering food photos. I just wanna reach into my computer monitor and just dig in. Aaaah the sausages with their glistening skin, the brik, the creamy hummus.... must go raid the fridge now.

Oh, Happy New Year to you and all your loyal blog followers (in other words my eGullet family).

ETA: that your lovely blog reflects your lovely you. Thanks for sharing and you are such a beautiful person. :)

Edited by Domestic Goddess (log)

Doddie aka Domestic Goddess

"Nobody loves pork more than a Filipino"

eGFoodblog: Adobo and Fried Chicken in Korea

The dark side... my own blog: A Box of Jalapenos

Link to comment
Share on other sites

Applause!!! (where's that smilie when you need it?)

One last question from me: What is fettat hummus? Is it the same as hummus bi tahini?

since our gracious host is no doubt asleep, ill take a stab at this one, hummus bi tahini is just what most people know as hummus, since in Arabic, hummus is chickpeas, hummus bi tahini is chickpeas with tahini which is the hummus dip.

fettat hummus is dish which is made mostly with hummus, but it starts with shredded pita bread, normally fried, then hummus, garlic, and pine nuts are added as well as whole chickpeas and ghee or olive oil on top. it makes for a pretty delicious and filling dish.

Verjuice, thanks for an amazing blog, your boundless energy is an inspiration!

Link to comment
Share on other sites

Thank you for a most entertaining, visually appealing and multicultural blog. I need to sit at your feet for lessons in how to master the inexpensive point-and-shoot digital camera.

As for cheese, it's never enough just to say it -- one must serve it as well.

There was one question I had that appears to have gotten lost in the cracks -- the one about the cross-in-a-circle symbol that was also used by the Santa Fe railroad. Did anyone know its origins or significance? If it's too late to post a reply to this blog, please PM me.

Sandy Smith, Exile on Oxford Circle, Philadelphia

"95% of success in life is showing up." --Woody Allen

My foodblogs: 1 | 2 | 3

Link to comment
Share on other sites

Thanks for the kind words, everyone! I am going through blog detox now and experiencing lots of separation anxiety. I got so used to photographing my food that I felt like I was cheating during breakfast.

SuzySushi, Maher is exactly right about the fettat hummus. My picture does it no justice; I should have served in a glass bowl so all the layers could appreciated, but I don't have one. It's a wonderful dish; very simple but very heavy. I used fried pita, then layered on the chickpeas, hummus, thick yogurt with garlic and mint, pine nuts and olive oil. If you are fond of the individual components, then I can't encourage you strongly enough to try it. Much greater than the sum of its parts.

MarketStEl Re: the symbol; as soon as my sources get back to me, I'll get back to you.

Racheld When I'm cooking aromatic food, I wear this black beret thing that fits all my hair in it, and it keeps it smelling more like angel kisses and peach blossoms than hot lamb fat and fried onions. :hmmm:

And then, as soon as possible after dinner wraps, I shower it off!

Shelby Nope! I never sleep. :rolleyes:

Edited by Verjuice (log)
Link to comment
Share on other sites

Lovely! Beautiful pictures (where's the envy guy? I'm just learning to use my new camera...barely) Love the "ham and cheese" shots; they should be made mandatory! :laugh:

"Commit random acts of senseless kindness"

Link to comment
Share on other sites

Following your multicultural adventure brought back student days from many years past and meals shared with Middle Eastern friends. For that, I thank you. Great blog with stunning photos and food worth searching out.

Link to comment
Share on other sites

Now THAT was a dinner!  Just the kind of food I really love.  Is there any chance you'll post a couple of the recipes?

Awesome blog, truly.

Thank you! It was your interest in Emirati food that propelled me into action. I called my father and said, "Well, what would you make if your were cooking an Emirati dish for a friend who's never tried Emirati food?". He chose fareed, but the main ingredient in fareed is an unleavened paper-thin bread, and I didn't have time to locate a saj beforehand.

So I said, "Well, how about machbous?". He wasn't keen on the idea, for the same reasons that I mentioned a few pages back. But I was feeling stubborn, and I told him I was going to make an updated and more digestible version of machbous, which he found amusing to no end.

Traditionally, machbous is made by cooking bone-in chunks of lamb (the fattier the cut, the better) down with a blend of spices called baharat (red pepper, cumin, cinnamon, ground loomi (dried lime), cloves, black pepper, ground cardamom, nutmeg, ground coriander, turmeric and saffron threads). Once the lamb is cooked, you add several cups of water, bring to a boil, add the rice, and cook the rice in the pot of boiling lamb water. :hmmm:

I didn't want stewed lamb, but I wanted flavor and spice. The lamb sausages, though not merguez, contained merguez seasonings. I rendered some fat from the sausages and then placed them aside. I used a couple of tablespoons of the spicy fat to coat and toast the rice before I cooked it. Then I ground my spices for baharat and made a thin paste out of them by streaming in a little ghee, which I fluffed into the rice, along with freshly grated lime peel in lieu of the loomi (dried lime) just as it was finishing.

I'll try and get a couple recipes into RecipeGullet.

Link to comment
Share on other sites

what a great blog. I've just finished the best part of the first day of the new year reading it. I'm very impressed and think that I now have a whole new appreation of humus. But above all else I'm really impressed with the Scotch colletion its top shelf.

Link to comment
Share on other sites

Thank you for a beautiful blog, I was hoping you'd write about and show photos of your last adventure in Lebanon a year ago, where you narrowly escaped a "surprise war". May be in the next blog. :smile:

I find myself compelled to stare at the photo above. It's a wonderful still life.

Link to comment
Share on other sites

Thank you for a beautiful blog, I was hoping you'd write about and show photos of your last adventure in Lebanon a year ago, where you narrowly escaped a "surprise war". May be in the next blog. :smile:

I find myself compelled to stare at the photo above. It's a wonderful still life.

Thank you, Chef.

Alas and alack, I didn't own a digital camera at the time I was in Lebanon, which I now deeply regret.

Link to comment
Share on other sites

what a great blog. I've just finished the best part of the first day of the new year reading it. I'm very impressed and think that I now have a whole new appreation of humus. But above all else I'm really impressed with the Scotch colletion its top shelf.

Thank you.

At the end of the day, I'll go for Oban, but the only ones in my collection that I really can't stand are the Ardbeg and the Highland Park. They don't do it for me at all; too peaty.

Oh- and that bottle of Glenlivet Nadurra featured earlier in the blog? A big fat no.

Link to comment
Share on other sites

Thank you.

At the end of the day, I'll go for Oban, but the only ones in my collection that I really can't stand are the Ardbeg and the Highland Park. They don't do it for me at all; too peaty.

Oh- and that bottle of Glenlivet Nadurra featured earlier in the blog? A big fat no.

Ever try any of the COMPASS BOX SCOTCHES ? I just bought the Asyla (OK) but am dying to try the Flaming Heart. Unfortunately, our BevMo doesn't carry it.

Wonderful blog, I haven't been to Santa Fe for way too long. It may be a project for 2008 !

Thanks ~


Link to comment
Share on other sites

This topic is now closed to further replies.

  • Similar Content

    • By Duvel
      The first week of November are „autumn holidays“ in the area where I live. We wanted to use that time to go to Paris, but when my parents-in-law somewhat surprisingly announced they‘d be coming over from Spain for the whole of November, we scrapped that idea and looked for something more German …
      So … Berlin. Not the best time to travel (cold & rainy), but with a couple of museums for the little one and the slightly older ones to enjoy together, plus some food options I was looking forward it was a destination we could all agree on. The Covid19 warnings in the Berlin subway support that notion …

    • By liuzhou
      Note: This follows on from the Munching with the Miao topic.
      The three-hour journey north from Miao territory ended up taking four, as the driver missed a turning and we had to drive on to the next exit and go back. But our hosts waited for us at the expressway exit and led us up a winding road to our destination - Buyang 10,000 mu tea plantation (布央万亩茶园 bù yāng wàn mǔ chá yuán) The 'mu' is  a Chinese measurement of area equal to 0.07 of a hectare, but the 10,000 figure is just another Chinese way of saying "very large".
      We were in Sanjiang Dong Autonomous County, where 57% of the inhabitants are Dong.
      The Dong people (also known as the Kam) are noted for their tea, love of glutinous rice and their carpentry and architecture. And their hospitality. They tend to live at the foot of mountains, unlike the Miao who live in the mid-levels.
      By the time we arrived, it was lunch time, but first we had to have a sip of the local tea. This lady did the preparation duty.


      This was what we call black tea, but the Chinese more sensibly call 'red tea'. There is something special about drinking tea when you can see the bush it grew on just outside the window!
      Then into lunch:


      Chicken Soup

      The ubiquitous Egg and Tomato

      Dried fish with soy beans and chilli peppers. Delicious.

      Stir fried lotus root

      Daikon Radish

      Rice Paddy Fish Deep Fried in Camellia Oil - wonderful with a smoky flavour, but they are not smoked.

      Out of Focus Corn and mixed vegetable

      Fried Beans

      Steamed Pumpkin


      Beef with Bitter Melon

      Glutinous (Sticky) Rice


      The juiciest pomelo ever. The area is known for the quality of its pomelos.
      After lunch we headed out to explore the tea plantation.




      Interspersed with the tea plants are these camellia trees, the seeds of which are used to make the Dong people's preferred cooking oil.

      As we climbed the terraces we could hear singing and then came across this group of women. They are the tea pickers. It isn't tea picking time, but they came out in their traditional costumes to welcome us with their call and response music. They do often sing when picking. They were clearly enjoying themselves.

      And here they are:
      After our serenade we headed off again, this time to the east and the most memorable meal of the trip. Coming soon.
    • By FoodMuse
      Hello everyone,
      eGullet was nice enough to invite me to write a food blog chronicling what I've made or eaten out for one week. I'm so excited about it! Thanks guys.
      About me:
      I dream about food, I wake thinking what's for dinner and I'm so excited to share it with you. I'm part of the food world in New York. By that, I just mean that I'm so fortunate enough to be invited to great events where I get to eat great food. I'm also a nerd and a part of the technology world. I produce, edit and sometimes host food related web videos and I'm also a part of the tech world.
      I'm launching a website called Please, Pass the Gravy. www.pleasepassthegravy.com We let you create a menu, invite friends and then collaborate on that menu. Never host another potluck with 8 pasta salads. You could use it now, but we're alpha launch, it works but it's ugly. It's my ugly baby. So, if you use it be kind and message me if you have improvement ideas. I thought it would be ok to write about it here because it is food related.
      I live in Brooklyn with a lovely guy who likes to eat and a small corgi mix dog. I cook pretty much every night and do a nice brunch on the weekend. I am not a crazy dog lady, but I do admit to cooking food for the dog. I have an excuse, beyond doting, he had seizures that have stopped since not feeding him dog food.
      Foods I cook:
      Spicy foods! If you look at my blog I have a simple papaya ketchup with habanero that is pretty darn good.
      I love great cheese. This may be the week for Beer Cheese Soup.
      I try to limit carbs, though I do cheat.
      In any given week C. and I probably eat cauliflower, broccoli and green beans as a side.
      Tonight's dinner will be Vietnamese inspired. We'll see how it goes. I'll post about it as soon as I can.
      Any requests? Questions? I'd love to hear from you.
    • By Duvel
      In these challenging times, a full summer vacation is not an easy task. For the last 1.5 years we have been mostly at home with the clear plan to visit Catalonia (or more precise my wife’s family) latest this summer. And it looked good for a while. Unfortunately, the recent rise in case numbers in Spain have resulted in …
      OK, let’s skip this part. Long story short - my wife and me are fully vaccinated, as are >90% of the people we care about in Catalonia. After some discussion (after all, Germans tend to prefer to be on the safe side of things) we simply fueled up the car, got each a test (for the transit through France) and started to drive …
      After a leisurely 11h drive we arrived at a small fishing town somewhat north of Barcelona around 3.00am. We unloaded the car and my wife an the little one went straight to bed. 


      I found an expired beer in the elsewise pretty empty fridge and enjoyed the cool breeze on the terrace. Holidays, here we come …

    • By liuzhou
      Last week, Liuzhou government invited a number of diplomats from Laos, Malaysia, Indonesia, Myanmar/Burma, Poland, and Germany to visit the city and prefecture. They also invited me along. We spent Tuesday, Wednesday and Thursday introducing the diplomats to the culture of the local ethnic groups and especially to their food culture.
      First off, we headed two hours north into the mountains of Rongshui Miao Autonomous County. The Miao people (苗族 miáo zú), who include the the Hmong, live in the mid-levels of mountains and are predominantly subsistence farmers. Our first port of call was the county town, also Rongshui (融水 róng shuǐ, literal meaning: Melt Water) where we were to have lunch. But before lunch we had to go meet some people and see their local crafts. These are people I know well from my frequent work trips to the area, but for the diplomats, it was all new.
      So, I had to wait for lunch, and I see no reason why you shouldn't either. Here are some of the people I live and work with.

      This lovely young woman is wearing the traditional costume of an unmarried girl. Many young women, including her, wear this every day, but most only on festive occasions.
      Her hat is made from silver (and is very heavy). Here is a closer look.

      Married women dispense with those gladrags and go for this look:

      As you can see she is weaving bamboo into a lantern cover.
      The men tend to go for this look, although I'm not sure that the Bluetooth earpiece for his cellphone is strictly traditional.

      The children don't get spared either

      This little girl is posing with the Malaysian Consul-General.
      After meeting these people we went on to visit a 芦笙 (lú shēng) workshop. The lusheng is a reed wind instrument and an important element in the Miao, Dong and Yao peoples' cultures.


      Then at last we headed to the restaurant, but as is their custom, in homes and restaurants, guests are barred from entering until they go through the ritual of the welcoming cup of home-brewed rice wine.

      The consular staff from Myanmar/Burma and Malaysia "unlock" the door.
      Then you have the ritual hand washing part.

      Having attended to your personal hygiene, but before  entering the dining room, there is one more ritual to go through. You arrive here and sit around this fire and wok full of some mysterious liquid on the boil.

      On a nearby table is this

      Puffed rice, soy beans, peanuts and scallion. These are ladled into bowls.

      with a little salt, and then drowned in the "tea" brewing in the wok.
      This is  油茶 (yóu chá) or Oil Tea. The tea is made from Tea Seed Oil which is made from the seeds of the camellia bush. This dish is used as a welcoming offering to guests in homes and restaurants. Proper etiquette suggests that three cups is a minimum, but they will keep refilling your cup until you stop drinking. First time I had it I really didn't like it, but I persevered and now look forward to it.

      L-R: Director of the Foreign Affairs Dept of Liuzhou government, consuls-general of Malaysia, Myanmar, Laos.
      Having partaken of the oil tea, finally we are allowed to enter the dining room, where two tables have been laid out for our use.

      Let the eating, finally, begin.
      In no particular order:

      Steamed corn, taro and sweet potato

      Bamboo Shoots


      Banana leaf stuffed with sticky rice and mixed vegetables and steamed.

      Egg pancake with unidentified greenery

      Stir fried pork and beans

      Stir fried Chinese banana (Ensete lasiocarpum)

      Pig Ears

      This may not look like much, but was the star of the trip. Rice paddy fish, deep fried in camellia tree seed oil with wild mountain herbs. We ate this at every meal, cooked with slight variations, but never tired of it.

      Stir fried Greens
      Our meal was accompanied by the wait staff singing to us and serving home-made rice wine (sweetish and made from the local sticky rice).
      Everything we ate was grown or reared within half a kilometre of the restaurant and was all free-range, organic. And utterly delicious.
      Roll on dinner time.
      On the trip I was designated the unofficial official photographer and ended up taking 1227 photographs. I just got back last night and was busy today, so I will try to post the rest of the first day (and dinner) as soon as I can.
  • Recently Browsing   0 members

    • No registered users viewing this page.
  • Create New...