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Sabich -- the Iraqi Israeli sandwich


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9 minutes ago, weinoo said:

 

As for rye bread, believe me, even here in NYC, it's not like it's that easy to find great rye; certainly not as easy as it was when I was a kid and there were real Jewish bakeries everywhere. And...don't get me started on bagels!

 

Memories!  After church on Sunday we'd head over to the Jewish bakery, inhale deeply with goofy grins and pick up a loaf for the week. My favorite take to school lunch -smooshed avocado on rye. The  kids making fun had no idea what they were missing. Turned brown but tasted comforting and good. That playground could be tough. Alas they departed after Watts '65 as we did.

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16 hours ago, weinoo said:

As for rye bread, believe me, even here in NYC, it's not like it's that easy to find great rye; certainly not as easy as it was when I was a kid and there were real Jewish bakeries everywhere. And...don't get me started on bagels!

Yea, my baking abilities leave much to be desired. I have even tried to do the rye at home and it always tastes wrong. This is if and when I can find caraway seeds. I usually stock up at the Mercato Orientale in Genoa. The spice guy there always has them. And actually, I went just before lockdown so I have a bunch now. 

I promise you your bagels are better than anything I can get in Milan . 😂😂 I'm not great at bagels either, but I do bialys pretty well. I want to try to make onion boards and those onion rolls I used to get at Zabar's. 

 

Hamburgers are all the rage in Milan and the rest of Italy. At one point, they were disgusting, wildly overmixed, often with pork added for flavor (no idea why people thought it was needed). Now it is pretty easy to find a really delicious burger! My favorite comes from a place that specializes in lobster rolls!

 

Sorry to be hijacking the sabich thread!

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18 hours ago, weinoo said:

I think Vietnamese was always kind of around in Paris, with some of it allegedly excellent, though we've never eaten it while there. One would think with the ingredient quality available, other "ethnic" cuisines ought be great, if a cook has some idea what she or he is doing. 

 

 

Supposedly Ho Chi Minh spent time working in one of Escoffier's kitchens when he was a young man and living in Paris. I haven't actually researched that, so it may be apocryphal. Whether any of his countrymen were serving their own food during that era, as opposed to simply being line grunts, is a whole other question.

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“What is called sound economics is very often what mirrors the needs of the respectably affluent.” - John Kenneth Galbraith

 

"Not knowing the scope of your own ignorance is part of the human condition...The first rule of the Dunning-Kruger club is you don’t know you’re a member of the Dunning-Kruger club.” - psychologist David Dunning

 

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