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Argan oil?

Just curious, I have some Arian oil, brought back as a souvenir from morocco. Not sure what do do with it tho, aside from sprinkling on Moroccan style salads. What do you use it for?

Aug 19, 2015
katnat in San Francisco Bay Area

Tips for Dining Well in Paris

I agree with this. It really is just a meal and you can way overthink it. The first time visitor should enjoy the experience, not worry about any of the listed and as yet unimagined faux pas. Obviously tho, boorish behaviour is the same, whether in paris or Peoria and should be avoided.

May 08, 2015
katnat in France

How your beef gets to your table in Quebec

Fascinating, well researched and impt article. A must read for all beef eaters and while it won't make me eat tofu for dinner tonite, it will make me think long and hard about where I get my meat. Thanks.

Mar 20, 2015
katnat in Quebec (inc. Montreal)

Why do British people enjoy foreign/international so much?

I'll bite.
Probably because they were an empire - colonized huge swaths of the world so introduced to lots of cultures and cuisines (most of which they refused to eat, but it still rubbed off).
Cheap flights, culture of travel, immigration, London being world capital - all these factors in recent years have made exotic ingredients more readily available.
Paradoxically, the disparagement most of the rest of the world feels about english food maybe has made Brits more open to improvement.
It got so bad that it could only improve.
There were some very influential cookery writers that paved the way and opened people's eyes - elizabeth david, jane Grigson, Keith Floyd, Anne willan, others that I can't think of right now.
Brit food is less codified and tied to classic cuisine than french so more open to interpretation.
I don't know, there are probably lots of other reasons that I haven't thought of.
And for what it's worth, traditional Brit food imo - based on stellar ingredients, simply cooked - is a very worthy and wonderful cuisine.

What do I do with this onion/green onion thingy?

Split them in half longways, s/p olive oil and throw them on the grill. Sprinkle with crumbled goat cheese or cotija, lime and chili flakes. Or spanish romesco sauce. Serve along steak or other grilled food. They're really tasty.

Ice Water in Restaurants

I'm with you on this one. It's freezing outside-the last thing I want is freezing water to drink! And indeed it seems to be only in us/canada that ice water is automatically served. I don't think it's healthy;) and it's not whining to ask for a drink with no ice.
also I hate when you order a drink of any sort and you're actually only getting a thimbleful - the bulk of the drink is ice cubes. Why am I paying $$ for a 1/4 cup of something and a bucket of ice?

Jan 10, 2015
katnat in General Topics

if you could live anywhere at any income level, what would you choose?

I can attest to that. Being québécois and speaking french gives you NO leg up on getting a french visa!

Dec 30, 2014
katnat in Not About Food

Aleppo pepper

World spice merchants in Seattle have a really lovely Aleppo pepper, not adulterated, not mixed in oil, just straight up pepper. . I believe they ship too.

Nov 03, 2014
katnat in General Topics

A really really difficult vegan thanksgiving challenge

There are some really great ideas here. And I get what people are saying that this is a really entitled request. It is, but I'm the cook in the family who really loves challenges, so I'm taking it on as well as giving my poor sis in law a break from a very demanding daughter.
There will be a turkey and plenty of butter, cream and goodies for the omnivores.
I'm leaning to a recipe I saw for phyllo nests stuffed with black rice, squash, dried cranberries and orange peel. Garnish with pomegranate seeds. Can be prepped ahead and sounds easy and delicious.

A really really difficult vegan thanksgiving challenge

Hello, I'm hoping to come up with a creative, delicious solution. I've been tasked with providing a vegan main course. But, to make it really difficult, my niece has nut and bean allergies. No nuts, no beans, no cheese, eggs, meat etc. help! What do I prepare?

Nov 02, 2014
katnat in Home Cooking

All time favorite mushroom discovered!

They're also really nice grilled. Slice in scallop like sizes, then in soy or miso based flavoring and grill. Delicious.

Nov 01, 2014
katnat in Home Cooking

For Breville Oven Owners--Toast Times

I'm with you on this one. Just bought a breville compact oven and am underwhelmed with toast function. I've used cheapo toaster ovens for years and have learned the tricks to get what I want. Haven't been as successful with breville yet. I use the oven primarily to toast bread, nuts, breadcrumbs and occasionally for oven use. I thought I did my due diligence but somehow missed the memo on great oven, adequate toaster.

Oct 08, 2014
katnat in Cookware

Weekend in Seattle - Food recs?

Consider also aragona, from the people who own spinossi, downtown seattle. We had a really fabulous, adventurous but not crazy so meal there a few weeks ago. Went crazy over the tuna mortadella we were served. Really talented chef in the kitchen.

Aug 13, 2014
katnat in Greater Seattle

Your Giant American Refrigerator Is Making You Fat And Poor

I agree that it's a silly argument. But one point not brought up in the discussions is the idea that do we really need to refrigerate all that food? I split my time between the us and uk. In the us I have a standard American fridge, uk has a teeny teeny one that is basically useful for storing meat, wine, milk. Most of my produce stays in a cool pantry and I can tell you that there is no difference in food spoilage between the two places. I'm buying about the same and you know what, most food (maybe except beer) doesn't even taste as good ice cold.

Jul 29, 2014
katnat in Food Media & News

Fresh Herring In Seattle

I saw them today, wed July 2 at uwajimaya

Jul 02, 2014
katnat in Greater Seattle

Blu Skillet Ironware?

Just bought one of the skillets and it's sitting on my table with 3 red ripe tomatoes in it (visuals are beautiful). I too can report that the weight is perfectly balanced and it looks like it will season up beautifully. Only problem is that the skillet is so gorgeous I almost don't want to mar the finish by actually cooking on it.

Apr 26, 2014
katnat in Cookware

How can I intensify the lemon flavor in a dish without added so much lemon juice that the dish seems watered down?

I'm wondering whether timing of when you add the juice makes a difference. ie. adding early in the cooking process mutes the flavor, adding right before service is freshest and brightest and most lemony.

Marble Arch questions (also Cambridge and Salisbury)

The market is right in the back of waitrose. Fairly large one too.

Apr 06, 2014
katnat in U.K./Ireland

Marble Arch questions (also Cambridge and Salisbury)

Also if you're there on a Sunday, there's a good, upscale (meaning expensive) farmers market just off the marylebone high street. Well worth checking out.

Apr 04, 2014
katnat in U.K./Ireland

Quintessential Bay Area in 4 Days

I would agree that if you're from Montreal, beauty's is most def not a bagel. There is a resto in Montreal called beauty's tho.

Mar 21, 2014
katnat in San Francisco Bay Area

Source of high quality FRESH flour for bread baking

I'm not sure the flour would make a difference, but the several bread books I've consulted (including tartine) really make a point of freshly milled flour, especially if you're using whole wheat.

Feb 22, 2014
katnat in San Francisco Bay Area

Source of high quality FRESH flour for bread baking

Anyone have a rec for source of really freshly milled high quality flour to be used for bread baking? I've sort of become obsessed with duplicating tartine's bread. Prefer something in the east bay. Thanks.

Feb 22, 2014
katnat in San Francisco Bay Area

Breakfast near Brooklyn Museum this Saturday. What's good?

Forget tom's. Sunshine co, right across the street is far better. Great space, inventive food and music.

Jan 29, 2014
katnat in Outer Boroughs

Totnes Devon area

For a light lunch, I really like olsen's Scandinavian cafe. They do smorgasbord that's very fresh and well prepared. Also try to book at riverford field kitchen for either lunch or evening meal, family style eating, they grow most of what they serve. La fourchette on the high street does great onion soup. Waterside bistro is pretty good. Fat lemons cafe does a nice tea. There are many other restos on the high street. Further afield is the sea horse in Dartmouth, really great seafood.
Plenty of good food in the area. Enjoy.

Jan 12, 2014
katnat in U.K./Ireland

When Your Order Is Not What You Ordered

I had the experience of going to my crappy neighborhood Chinese and ordering some eggplant dish. When it arrived it was something pork with not an eggplant in sight. When I called the waiter over, he looked at it, shrugged and said, 'bad translation' before walking off. We couldn't help cracking up and ever since then that's become the code for you can't always get what you want...

Nov 07, 2013
katnat in Not About Food

Chicken raised here to be processed in China and sent back?

Follow the money. Who is pushing the USDA to allow this to happen? Tyson? Walmart? Just wondering. And if we didn't insist our food be so cheap then there wouldn't be the incentive to lower and lower costs. All at the expense of our environment, workers both here and in china and our health.

Sep 15, 2013
katnat in Food Media & News

Snowdon/NDG area?

How bout quartier des perses by villa Maria metro for a change of pace. It's Persian and their kebabs are excellent and good value.

Jul 28, 2013
katnat in Quebec (inc. Montreal)

Uni Simple

I've made it with a very simple pasta sauce. Garlic, parsley, lemon rind, olive oil. Cook pasta, sauté above ingredients and toss drained pasta with that plus a little of their cooking water. tHEN fold in uni off the fire. Save best looking bits for on top. A little fried bread crumbs on top make a nice textural contrast.

Jul 19, 2013
katnat in Home Cooking

Mark Bittman's VB6

I've been trying to be vb6 but here's my problem - lunch (I work from home) is usually reconfigured leftovers with lots of fresh veggies added. Usually there's a small piece of meat involved. Don't know what I'm supposed to do with what is really not enough for dinner but us perfect for a lunch - throw it out?

Jul 10, 2013
katnat in Special Diets

[Dartmouth, Devon) The Seahorse

Funny enough, we were at the sea horse last week, twice, and had pretty much the same as described menu items. Absolutely fantastic. We are regular visitors to Dartmouth and always make a point of either lunch or dinner there. Other standouts are the grilled skate wing with a caper butter sauce. Really delicious. If you want to keep it more casual and cheaper, go to Tonk's casual cafe a few doors down, rockfish. Same excellent food, simpler preparations - tho the frito misto is always on the menu there too. A great pair of restos.

May 29, 2013
katnat in U.K./Ireland