Foog's Profile
Ann Arbor -- looking for ethnic food
Totally agree Karsch Madras Masala is indeed my favorite Indian restaurant in Ann Arbor.
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Madras Masala
328 Maynard St, Ann Arbor, MI 48104
PIZZA e Vino Cellar 849 in Plymouth, MI
Tomatoes A Pizza is great crust and not to be overlooked is the simple sauce that actually tastes like fresh tomato, rather than some over reduced paste.
After reading what all you guys talk about I need to try Supinos and Pizzeria Biga.
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Tomatoes A Pizza
29275 W 14 Mile Rd, Farmington Hills, MI 48334
Supino
2457 Russell St, Detroit, MI 48207
PIZZA e Vino Cellar 849 in Plymouth, MI
I can second www.pizzamaking.com , great site. Finally got me first passable pizza dough neopoitan/NY style from all the experimenting and sharing those guys do on that site.
Indian Food - General Metro Detroit Area.
I am surprised about your buttery comment JJ, not that I have tried Ashoka or Royal, but I have has Namaste and it had an oil slick on top of it. It was passable not bad , but not great.
Rangoli in Auburn Hills is great, my favorite is Ann Arbor though Madras Masala.
I was disappointed in Ashoka (Canton) when my wife and I ate there and the rice was not basmati, it was more like uUncle Ben's.
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Madras Masala
328 Maynard St, Ann Arbor, MI 48104
Looking for Doughnuts In Michigan - Several Cities
Their doughnuts are goodness too. Had both cider and doughnuts from them this year.
Looking for Doughnuts In Michigan - Several Cities
Herman's custard, made themselves of course is my favorite. I work in RO and get a custard lunch stick every Friday as a reward for showing up to work =)
Aaron
Help with Old School Spaghetti Sauce with Meat/Meatballs
My go to sauce uses the same crushed tomatoes (albeit san marzano tomatoes), but I never use ANY tomato paste. If you let it simmer lid off you can still get your sauce quite thick without any tomato paste.
padron peppers in ann arbor/southeast michigan area-- anyone know where I can buy some?
That sounds pretty good. Often the simpler the preparation the better things taste. Thanks!
Parboiling Baby Back Ribs???
I miss Two Hot Tamales! I am also reading all the suggestions trying to formulate one coherent method to try myself. My wife and I do not eat BBQ. And we decided maybe it's time we tried it. So I think tomorrow is rib day. One thing I learned so far is beer intake must be high to have good robs!
Aaron
padron peppers in ann arbor/southeast michigan area-- anyone know where I can buy some?
They are Spanish peppers not Mexican, which is probably why you received the response you did. Until I saw your post I had never heard of them either, I had to look them up?
Out of curiosity what is it about them that is so good? I love peppers and since this is one I've never tried I am interested.
Thanks,
Aaron
Does Tony Packo's really do a hot dog? [Toledo]
I just visited one of the Maumee locations 2 weekends ago. I actually found it very affordable. A dog with chili, cheese and onions is $3.16. Mine was half a sausage cut length wise but they had offerings that were whole too. The sausage was better quality then most gray matter 0 beef hot dogs served at some places. The chili cheese fries were like 6 bucks though. But, my wife, son and I ate for 18 bucks before tip. I thought is was decent for the price personally.
Aaron
Advieh (Persian spice mix recipe)
Adievh is also known as baharat at least on the packaged version I buy
http://www.theepicentre.com/Spices/baharat.html
Chocolate Peanut Butter Dessert?
I make a pretty easy one that is flexible.
Setup a double boiler (I use a pot and a stainless mixing bowl)
I use these ingredients but this recipe is adaptable to your taste so use anything you prefer:
Ghirardelli Chocolate (I use milk chocolate but substitute your favorite) 2 pounds
1 cup favorite peanut butter (You can use as much as you like, but remember you want the chocolate to harden later)
Melt these two together in the double boiler, when you have the consistency you like spread parchment paper or plastic wrap over a sheet pan/cookie sheet (was a half sheet pan in my case). Pour your peanut butter and chocolate onto the sheet pan and use a spatula to even it out on the pan.
This next step is all according to what you like but this is what I add:
Pretzels (busted up a bit but not ground into dust) the salt from the pretzels enhances the chocolate nicely
Almonds (I actually use salted and roasted almonds ( I like salt))
Dried cherries
Dried apricots
Try to spread the add-ins evenly but feel free to use the spatula to redistribute as you see fit.
Now I usually set the sheet pan in the freezer or refrigerator until the bark sets up nice. Once the chocolate is set break up into the size pieces you prefer. Put all the pieces in a nice bowl and voila!
It's not the fanciest of desserts by any means. But I found it nearly universally loved and it is very easy to make. The best thing is how customizable it is to your tastes or the group you are making it for.
Aaron
Advieh (Persian spice mix recipe)
I read tasting the raw spices can be a little rough on the palette here:
http://persiankitchen.wordpress.com/
Nice recipes there as well.
Advieh (Persian spice mix recipe)
Everything I can find says it mostly the ingredients you mention in the most pleasing ratio to you. They are vary greatly.
A2 art fair 2009 -it ain't art, it ain't fair
My general feeling in the last 3-4 years the food offered and the art displayed has gone downhill.
The Art I find there are more craftsy booths and less art ones (but there are still some good ones)
The Food I find more fair food booths and less of the restaurants with booths.
But I have not been out this year. I haven't tried Blue Nile yet but I keep meaning to.
Peruvian in Michigan?
Absolutely it's different but still maybe worth checking out. I will definitely call first. Thanks Jim M
French Fries made at home - tricks and tips
Smtucker that is indeed the restaurant I meant.
Also I recently used this method over the weekend for the french fries I added to my Lomo Saltado. As Jayt90 stated 24 hour soak is not home friendly. So I used the rice rinsing method with my fries. Rinsed in cold water repeatedly until the water was at least visually free of starch (not milky). They came out great.
AA,MI Best Indian recommendations
What did you find wrong with Madras Masala if you don't mind sharing? As for Priya any Indian restaurant that charges for rice is just absurd. I am not sure if Rangoli is the same Auburn Hills Indian restaurant I've tried but if it is I did enjoy it as well.
Peruvian in Michigan?
Seems to be Ecuadorean from one write up but I found another more detailed writeup:
DONA LOLA
1312 Springwells, Detroit
313-843-4129
http://www.guidetodetroit.com/diningethnic/ethnic.html
You have to scroll down to Latino Food once you hit the link. Still not Peruvian but sounds interesting still.
Mo-Chica Peruvian Restaurant ~ My short review and photos
If any of you ever get to Orange County. Nory's on Euclid Ave. in Anaheim has great Peruvian.
Mo-Chica Peruvian Restaurant ~ My short review and photos
The Lomo Soltado looked awesome too bad I am not a CA resident anymore. The midwest is barren of Peruvian food.
SE Michigan - The Current State of Pizza
I recently had the pleasure of trying Tomatoes Apizza. I have to agree one of my favorites so far in Michigan. This crust but not crispy except the edge. Great fresh tomato sauce that still tastes like fresh tomatoes. Garlic bread is awesome too. Real chunks of fresh garlic on it with real garlic flavor not granulated garlic powder flavor.
One location uses a brick oven the over a coal oven. I've yet to try to coal oven location but it's on the agenda.
Pizza = Crack
ESNY,
You m ind sharing your dough recipe? I can never get NY style dough that I like to come out. It always comes out bready.
French Fries made at home - tricks and tips
One restaurant famous for their fries (name escapes me but recently they were mentioned twice for their fries on Food Network) soaks the cut fries for a day before blanching them in oil til they are soft with no color yet to prepare for service. As they receive orders they drop the blanched fries in the fryer to crisp and color them. They use sea salt only to finish the fries. They look good, but I have never tried them.
I use the same method (except the soaking) at home and they come out great in my opinion.
I plan to make some fries incorporating the soaking into the procedure next time to see if I notice a discernible difference.
Aaron
need recipe for persian beef kebabs
In my personal experience (I am not Iranian, but an Iranian friend introduced me to the cuisine, some 15 years ago),
Jujeh/joojeh - typically is dark meat chicken sometimes with the bone in
Chicken Barg - is typically bonless skinless chicken breast prepared similarly to kabob e barg.
I usually (read that as almost always, except when I grave Ghormeh Sabzi) order Kabob e barg. Most restaurants it's filet mingon but rarely you can find it as filet of lamb which I am told is the traditional version.
But I will agree Barg in a restaurant tastes like there is more than onion, lemon, salt and pepper. But I can never duplicate the deep charcoal taste on my grill at home. I have been trying to perfect it for years.
Only recently has Michigan had a Persian restaurant. Previously I woul dhave to travel to Chicago or Toronto to get my fix for Barg, Tadiq, and mast o kiar
Anyway hope I helped, I wasn't trying to disagree just point out how some of the restaurants I've visited have differentiated between jujeh and chicken barg.
Milford Village Limit/ Burger Joint
Small burger place downtown called Burger Joint.
Burgers - were 4 oz (some think this is small but I like the ratio for topping in burgers this size)
Fries - are hand cut and seasoned HOWEVER they will make them unseasoned which is what I like
Onion Rings - I think they were made on site, regardless they were very good
Many free toppings , mostly sauces and veggies.
Bacon, and a couple other toppings for a small charge
Found the place on a lark. We were in town to hit the Village Butcher for brats and deli meats. It ended up one of the better burgers I've enjoyed in a long time.
Foog
