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The Best Gluten-Free Gravy

Agree with goodhealthgourmet. I'm extremely disappointed with this article, which essentially gives up on GF gravy, which is silly. I use superfine brown rice flour, which leaves no gritty texture and no off flavor. This is NOT hard -- just replace your normal roux with one made with the above flour and you're done.

Would be nice if somebody actually tried to execute "the best gluten free gravy" before declaring it a failure. Or ask somebody who cooks GF...

Nov 23, 2012
jlecount in Features

NYC street-vendor style middle-eastern chicken sandwich recipe...?

sounds good, but can you really get any flavor out of a 10-20 minute marinade for chicken? Really? However, it does sound good. In fact, the last few chicken recipes have gotten me really hungry...;-)

Nov 16, 2009
jlecount in Home Cooking

NYC street-vendor style middle-eastern chicken sandwich recipe...?

Sounds tasty! Thanks, I'll try it! I think the white sauce generally used (at least that I've had) is indeed tzatziki. Have you ever grilled instead of baked this chicken?

Nov 16, 2009
jlecount in Home Cooking

NYC street-vendor style middle-eastern chicken sandwich recipe...?

Hmm -- OK, so I think it would be marinated and grilled chicken. The sauce, Ginny, is indeed tzatziki -- thanks for the reminder! Then, perhaps I'd try just a plain chili sauce (like Sriracha or something) to give it a kick. And home-made wheat pita and grilled onions.

Who wants to try their hand at a marinade suggestion? I'm really not sure what I'd toss in -- other than yogurt, cumin, umm...turmeric?

Nov 14, 2009
jlecount in Home Cooking

Taqueria in Redwood City

yeah, a bit off-topic, but the deli (Eric's) has always been a favorite of mine, in the Sharon Heights center...

NYC street-vendor style middle-eastern chicken sandwich recipe...?

help!

I'm a native Californian who spent 8 years in Manhattan, and I haven't yet been able to shake my craving for those middle-eastern street-vendor chicken sanwiches -- You find them everywhere mid-town. You know, grilled chicken, onion, white sauce (what is it? not tahini, i don't think...?), hot chili sauce. But what are the spices? I think it's marinaded...Usually on pita, sometimes on a sandwich roll...

Can somebody give any advice on how to try to reproduce one? The spices and marinade are probably the biggest mystery. Also, what's the origin of these? Are they shawarma variants?

thanks!
Jason

Nov 13, 2009
jlecount in Home Cooking

The Creamery coffee opens Monday-ish in Soma

Went today --- cool location, very good macchiato with nice art for $2 or so. I'm sold.

Stop That ... Um, Gardener?

JPerry: do you know the term pwned?

Jun 09, 2008
jlecount in Features

puff pastry quiche...Blind bake first?

Well, I ended up giving it 15 minutes blind, then added the custard for 35 minutes or so. Came out really good. Definitely a winner.

Thanks to all for the advice!

Jas.

Apr 06, 2008
jlecount in Home Cooking

puff pastry quiche...Blind bake first?

Hmm. Well, I'm ok if the bottom crust layer stays relatively flat, so I think I'll try as you suggest and not blind-bake it...We shall see....Thanks!

Apr 06, 2008
jlecount in Home Cooking

puff pastry quiche...Blind bake first?

Sounds good. Thank you!

Apr 06, 2008
jlecount in Home Cooking

puff pastry quiche...Blind bake first?

Hi all,

I don't use puff pastry dough much, so hence my question: do I have to blind bake the puff pastry before putting in my quiche (lorraine) filling into it? Running low on time, I picked up Trader Joe's artisanal puff pastry dough, which seems to have a good rep on chow.

So, normally I'd blind-bake my crust first. Still the case with the puff pastry dough?

Thanks!
Jason

Apr 06, 2008
jlecount in Home Cooking

Mint Leaf on Shattuck (Berkeley)

Indeed. Bring on the heat! Milder spicing? Arg. I like Khana Peena, but not if I'm in the mood for spicy.

I liked Taste OK, but not enough to go more than once. Not sure what it was that didn't work for me. Apparently others felt the same.

Chayito's burritos-San Mateo/San Carlos

On your advice, I did. Really tasty, thanks! I'll definitely be going back, and it's up there among my favorites in that area. The other that comes to mind is La Azteca in RWC. Different styles of burritos, but I've been going to La Azteca for many years.

However, may Chayito's rest in peace -- still unsurpassed, in my book.

Jas.

Taqueria in Redwood City

Chayito's was my favorite burrito place ever. I went back there in the late 90s and the place was still there, but it wasn't as good. Now, I don't think it's there at all. :-(

Sushi Sho on Solano, Berkeley?

My wife and I really like Kirala. Not better quality than Sushi Sho, but still (IMHO) very good and much less expensive.

As far as Miyuki, ick. It's seriously low-end. The price is cheap, though, but I've regretted going each time.