elustaz's Profile
Bag lunches for adults
These are all great ideas, and the frozen drink bottle is especially keen! Thanks, Grey, and everyone else as well! (For the threads as well as ideas in and of themselves.)
Bag lunches for adults
All right, I think I need to crowd-source this for best results. I'm coming to the end of my pre-paid meal plan at the almost unbearably schlocky cafeteria at the university I work at. The cost per meal there, on a plan, is something like $7 at a minimum, and the food is just gross and unhealthy. Dietitians would faint at the sight of what they serve. I have hypertension, and I want to limit the amount of salt, sugar, and fat that I eat. I'm good at doing this in my own cooking, but of course that goes out the window fast when I buy prepared meals. I want to start packing my own lunches, so I eat better stuff for cheaper.
The trick here is temperature. I don't have access to a refrigerator: the department doesn't have one, and I certainly cannot afford to buy one for my office. (I'm not a long-term employee anyway.) My office is in a building kept heated to some awfully hot temperature — I'd estimate about 72 degrees. By the time that ends, the ambient temperature will probably be at least that warm. I'm guessing the food would be unrefrigerated for approximately five hours, on average.
What kinds of things can I take to work that won't start to spoil in warm and humid conditions, assuming I bring them in a tightly sealed reusable plastic container? I remember all the basic sandwiches that my parents made for me lo these many years ago, but I'd kind of like to eat a more varied diet than when I was seven. Will curried meat and vegetables over rice be okay? What about cold roast meats? Can I even think about fish and seafood, or is that too dodgy a proposition here?
I'd love to know what people have found to be trustworthy packed lunches under such conditions.
Low-sodium substitute for onion soup mix
And I rarely say no to wine as a gravy constituent. :)
Low-sodium substitute for onion soup mix
You know, I had half a mind to work out something else for the ketchup too, but the soup mix seemed the trickier thing to figure out. Soy sauce, though, seems the wrong direction for me: even the light stuff has a huge concentration of salt. I like the idea of caramelized onions, with tomato paste and brown sugar to round it out.
Low-sodium substitute for onion soup mix
Like the title says. :) I've been getting a craving to make my grandmother's old-school recipe for braised brisket, but I'm worried about the salt content. I'm on doctor's orders to limit my sodium intake, so I sometimes need to get creative about recipe substitutions. My grandmother's recipe calls for nothing more than brown sugar, ketchup, and a lot of onion soup mix (from a package) to make the gravy. I suspect that there is more sodium in commercial soup mix packets than I want in my food.
Has anyone hazarded their own attempt at making this stuff, or (better yet) trying to season a brisket so that it has the same flavors, but less salt?
Bossing around farmer's cheese
Aw, man. I was afraid someone was going to tell me that. Isn't there anything less...dripping with cholesterol than blintzes? I don't like to waste food, but it doesn't seem more economical that I should run out and buy cream cheese and flour so I can make use of leftover farmer's cheese.
Besides, I've never really liked blintzes. (Don't tell anyone!)
Bossing around farmer's cheese
I bought some (American-style?) farmer's cheese, hoping that it would work well in my breakfast tacos. It turns out that it doesn't substitute well for queso fresco, which is what I had in mind: the farmer's cheese is way too buttery and cloying for my taste, and doesn't melt quite the same way as queso fresco.
This means, of course, that I still have a hunk of farmer's cheese sitting around that I do not enjoy eating, either as-is or in tacos. I tried melting some on toast, and it was still too buttery for me. I feel like there must be some way to show this cheese who is boss, or at least find some simple recipe that will either disguise or, if I'm lucky, neutralize the intense butteriness of the cheese. It seems a shame to throw it out, when I could experiment with it. I don't often cook with cheese, though, so I quickly ran out of good ideas that might achieve what I want. Can anyone point me in the right direction?
DAMASCUS eats
My advice is to focus on Aleppo, rather than Damascus, for memorable cuisine outside the usual hummus/baba ghanouj/tabbouleh offerings. Summertime, especially early summer, is cherry season, and Aleppo is cherry country. Don't wait until the end of summer, when the cherries can run out, because the best thing to eat in Aleppo is the kebab al-krayz: meat kebabs glazed with a thick reduction of sour cherries. Last I saw, this dish is almost never available in Damascus, even though it's only a few hours away from Aleppo. It's worth the trip.
Sushi at Sakura in Cairo?
I know I'm probably a sucker for even asking, but can anyone speak to the quality of the sushi, and especially the sashimi, at Sakura on Road 231 in Maadi? The place is in walking distance of my apartment, and it's smack in the middle of what has turned into a Pacific Rim restaurant district. (Lots of great Korean and Chinese food, and, for all I know, Japanese too.) I stopped by a few days ago for recon, and found the place empty of customers. Okay, I thought, maybe they mostly deal in takeaway business. I found it mildly unsettling, though, since...well, who on earth would order sushi or sashimi for delivery in Cairo? Besides, I often keep an eye out for expatriate customers from the restaurant's 'home' country to judge the quality, and it worries me that no one was there.
My general thought is that sashimi and sushi anywhere -- to say nothing of Cairo! -- should either be great, or you shouldn't eat it. Anyone have first-hand experience with Sakura in this regard?
El Ustaz
Recommendations for cross-country road trip
Ah, but where's the fun in that? I'd rather meditate on the options and leave open the possibility of stopping here or there, depending on my mood.
Recommendations for cross-country road trip
Fabulous! At this rate, I'll have to assemble a research dossier and plot my route like a general in HQ. Too many good options, by the sound of it.
Recommendations for cross-country road trip
If I didn't know better, Littleman, I'd think that you actually drove that entire route this morning just to check your street addresses for the post! The wealth of detail is greatly appreciated!
Oh, and I stand corrected about my route: indeed, Asheville was a mistake on my part. I'll be cutting sharply northeast around Knoxville. (Can you tell that I read my map carelessly before?)
Getting excited about this trip! I've missed little roadside diners; for some reason, Austin never developed such places that I've seen.
Recommendations for cross-country road trip
Hello Kentuckian/Tennesseean 'hounds,
I'm cross-posting my request on this board, as well as on Austin's, in hopes of maximizing my stock of good suggestions. I'm going to be moving from Austin to Philadelphia in a few weeks' time, and I'd hate to waste a perfectly good road trip! I'd like to get a few suggestions for worthwhile places to stop and eat along the way. Here are a few guidelines I'm working with:
1. Keep it cheap. With my car loaded up to the gills and a lot of miles to cover, I won't be in the mood to hunt around in my suitcase to get myself spruced up to pay $30 for a dish. Road food is supposed to be inexpensive, and that will work nicely with the condition I'll be in after spending hours at a time in the car.
2. I would prefer a relatively direct route, but don't mind going a *few* miles out of my way for really good food. Here's the basic route I've sketched out:
* I-35 to Dallas
* I-30 to Texarkana
* I-40 all the way out to Asheville, TN
* I-81 to Bristol, VA
* I-95 to Philadelphia
3. Don't worry about Philadelphia. I already know Philly well.
4. I loathe deep-fried anything. I don't care how yummy it is; I'm not going to eat it.
5. I am only a mild fan of Southern-style barbecue (pulled pork, ribs, etc.). I know that a long stretch of my route is dominated by this kind of barbecue and the aforementioned deep-fried stuff, so I'm especially keen to hear about good alternatives.
Waiting hungrily for ideas!
Recommendations for Austin to Philadelphia road trip
Hey 'hounds,
I'm going to be moving from Austin to Philadelphia in a few weeks' time, and I'd hate to waste a perfectly good road trip! I'd like to get a few suggestions for worthwhile places to stop and eat along the way. Here are a few guidelines I'm working with:
1. Keep it cheap. With my car loaded up to the gills and a lot of miles to cover, I won't be in the mood to hunt around in my suitcase to get myself spruced up to pay $30 for a dish. Road food is supposed to be inexpensive, and that will work nicely with the condition I'll be in after spending hours at a time in the car.
2. I would prefer a relatively direct route, but don't mind going a *few* miles out of my way for really good food. Here's the basic route I've sketched out:
* I-35 to Dallas
* I-30 to Texarkana
* I-40 all the way out to Asheville, TN
* I-81 to Bristol, VA
* I-95 to Philadelphia
3. Don't worry about Philadelphia. I already know Philly well.
4. I loathe deep-fried anything. I don't care how yummy it is; I'm not going to eat it.
5. I am only a mild fan of Southern-style barbecue (pulled pork, ribs, etc.). I know that a long stretch of my route is dominated by this kind of barbecue and the aforementioned deep-fried stuff, so I'm especially keen to hear about good alternatives.
Recommendors, start your engines!
Mi Kfecito Y...?
And it all turns out to be a moot point. I stopped by yesterday to see what was up, and the place appears to be shuttered and in the process of renovations -- in support of what, I have no idea.
RIP part III: Austin Restaurant Closings
Couldn't have said that last sentence better!
A bar like Rio Rita
The chief bartender at the Good Knight can mix pretty much anything, including rum drinks. He consistently makes some of the best and most creative cocktails in town. On the down side, you certainly will pay for the privilege of drinking one of them! Rio Rita and Good Knight are owned by the same people, and they are clearly intended for different markets and different wallets.
If you're dead-set on going to a bar that doesn't feel like others in town, you might try the Draught House, which has a reasonable selection of brewed-on-the-premises beers, and has a very cozy, neighborhood-pub feel. Gets pretty crowded at happy hour times, but I feel that speaks well for the place.
Mi Kfecito Y...?
You know, the place is so obscure that I can't even locate the exact address! It's about a block over from the Discount Tires, which is at 8219 Research Blvd. (I noticed the cafe while waiting for my tires to be rotated.) So...8300 Research or thereabouts, I suppose.
Mi Kfecito Y...?
Does anyone have any first-hand knowledge of the Cuban (?) place in Research Blvd., Mi Kfecito Y? I can't find anything about it anywhere. It has the look of a little joint that could be fantastic or not so fantastic, and I'm too lazy to be the advance scout if some other 'hound knows better.
Food in Syria
Kebab bil-krayz -- that is, the Aleppine specialty of lamb kebab served in a seriously rich and tangy sauce made from local cherries. I have a very hard time figuring out just when the cherries are in season, but I *think* they should start coming in very soon. I know that the cherry season ends some time in late summer, and once it ends, cherry kebab ceases to exist until next year. You can hardly find this dish at all even in Damascus, so it will be worth your time to seek it out in Aleppo.
Cheap paring knife - fix or replace?
Thanks for all the suggestions! I just stopped by a good cookware store and picked up one of the little Victorinox Forschners that most of you recommended. You were dead right: the thing was less expensive than the knife it replaced!
Looking forward to a more settled and lucrative lifestyle in a few years, when I don't have to throw all of my Stateside belongings in storage and can contemplate investing in some really good cutlery and cookware! Until then, at least I have other 'hounds to point me in the right direction.
Cheap paring knife - fix or replace?
I have a very cheap (probably about $6) supermarket-bought paring knife, and I noticed tonight that the tang is beginning to creep up through the two halves of the haft. This means that I nearly cut my thumb open on, of all things, the *handle* of the knife. In case you're wondering if the haft is just wearing away: I wondered the same thing, but on the underside of the haft, the tang has receded between the pieces. The thing is bolted together through the haft, and I have no idea how this quirk developed, but seeing and feeling is believing.
I don't think it would be a smart idea to ignore this little problem and wait until something drastic convinces me to do something. (Like visit the ER!) So, considering how cheap this knife was (in terms of both price and quality), is there anything that I can or should do to repair it? Or should I just go to the supermarket and get another knife with a six-month (!) life expectancy?
And, before I get the most reasonable response of all, I should note that I'm planning to move abroad in about six months' time, so now probably isn't the time to stock up on lifetime-guaranteed cookware. :)
How late is too late to get to Snow BBQ?
I have arrived as late as 10:30 on one occasion (late last summer, I think), and there was plenty of brisket to sell then. But, as noted above, the supply is subject to circumstances like big games and other special occasions that encourage people to stock up on huge amounts of meat. For my part, I was pretty nervous about getting there so late, until I saw the meat. If you don't want to pack up your brisket and take it home for later, and you're not an early-rising type who can start in on the BBQ at 8:00, then I would certainly recommend an arrival time no later than between 9:30 and 10:00.
Merguez sausage or acceptable substitute?
Intriguing! I'll have to stop by and see what they've got!
Merguez sausage or acceptable substitute?
Good grief -- making sausage from scratch in my tiny, tiny kitchen? One slip of the hand, and half a pound of ground guts goes flying into my bedroom! I think I'd better shelve this idea until I get proper living space for it.
Merguez sausage or acceptable substitute?
Ah, good thought. I'll check in with them to see when I can grab some.
Merguez sausage or acceptable substitute?
Hey 'hounds,
A Tunisian friend of mine has told me in the same breath a) that I really should learn how to make 'ajja bil-merguez (an egg and sausage dish), and b) I won't be able to find the ingredients. After consulting Claudia Roden's Middle Eastern cookbook, I am sure that he refers to the merguez itself, a spicy Tunisian lamb-and-beef sausage; everything else in Roden's recipe is easy to find. I regard his dual claim as a dare, and am now set on hunting out some merguez, or something very close to it, so I can make this dish.
So does anyone have any leads on where I might accomplish this? I've already tried my usual go-to guys for all things Arab, Phoenicia and Sarah's, and neither of them carries merguez. Of course, there's lots of sausage in Central Texas, but I can't use just anything for this recipe. The strictures I'm trying to follow are that the sausage must be very spicy -- summer sausage will not serve here -- and, if at all possible, there should be no pork involved. (I'm not Muslim, but the recipe comes from people who are, and I'm certain that pork will not work as well for this reason.)
Looking forward to hearing some good ideas!
el-Ustaz
What size of skillet/pan to get? And what material?
Hi everyone,
I turn to those who would know best for this. I need to buy myself a smallish skillet or omelet pan for my little student apartment. I have a great big beast of a covered frying pan that I use for preparing large dishes like curries. What I want, though, is a smaller pan handy for the little jobs like omelets and frying onions and garlic, and other kinds of prep cooking for more complex dishes. Space is at a premium in my apartment, so I thought perhaps I'd just get an 8-inch pan, rather than a 10-inch that might be impractical for the smaller jobs. Am I miscalculating here?
Also, I hate nonstick stuff, so I assumed that I should go for a nice, mid-range stainless steel pan. Several knowledgeable friends, though, expressed a preference for cast iron. I've never cooked on cast iron in my life, and I only have a vague impression of its proper care and maintenance. OTOH, I notice that good-quality cast iron seems much cheaper than even a lot of so-so stainless steel, which attracts me. Assuming that I would have been content to take my chances with a $20 Cuisinart stainless steel 8-inch, should I re-orient toward that size (or larger) in cast iron?
Here are the details that seem worth mentioning:
The apartment is small, and I already have a bunch of pots and saucepans.
I'm cheap (ah, the life of a grad student!).
I move around a good bit, so I'm more interested in something mid-grade and relatively convenient than, say, some awfully heavy Le Creuset thing that will survive the apocalypse.
My stove is electric.
I have no dishwasher, so I wash everything by hand in any case.
Please help me, o 'hounds!
NY Deli in Austin
I'll add my voice to the chorus of Austin deli-haters. I wouldn't get so much as a glass of water at either Manny Hattan's or Katz's. I utterly despise them both, after giving them a fair try. I'm a Philly-raised Jew, and out of all the cuisines I grew up eating, Jewish deli is the one thing that I CANNOT get here in Austin on any acceptable level. Hog Island is good, but as noted above, it's an Italian sandwich shop, not a Jewish deli; these are seriously different concepts. As an Italian sandwich shop, especially a Philly-derived one, it's pretty good. I adore their hoagies, and the cheesesteaks are...well, they're not quite like the ones I have back East, but they're not bad at all. (But I'm pretty fussy about things like cheese/meat ratio.)
And as for bagels, forget about it. I gather that no bagel-making establishment in Austin has boiled their bagels in years. (Steaming is quicker and easier for them.) Without boiling the dough before baking, it's not a bagel worth eating. Austin has many wonderful attractions, but the East Coast Ashkenazi Jewish food is not among them.
Help a first timer with the true taste of Austin!!!
Welcome to Austin! Here are my two cents:
Eat Cuban food in Cuba or Miami, Greek food in Greece or Boston, etc. Get a cheesesteak in Philadelphia. You're in Austin only for a weekend; you owe it to yourself to eat what Austin really does best. (And as a native Philadelphian, I assure you that a cheesesteak does not fit into this category.) If you're carless and staying at the Driskill, here's where I'd eat:
First dinner: Iron Works BBQ or Casino el Camino. Get the beef ribs at Iron Works or one of the burgers at Casino. Get a few pitchers of beer or something hard on the rocks at Casino, and people-watch. But in any case, do visit one of these two for this meal.
Breakfast: Breakfast tacos at El Chilito on Congress Ave. There are some great taco temples around town – a number of them, IMHO, superior to El Chilito – but this is my favorite within easy walking distance of the Driskill.
Lunch: A sandwich or salad combo with really good coffee at Little City, next to El Chilito.
Second dinner: Again, Iron Works BBQ or Casino el Camino, depending on which you haven’t hit yet; as an alternative, you might try to walking up to the Stephen F. Austin Hotel and visiting the Roaring Fork. DON’T get the Big-Ass Burger unless you like to eat components of an over-produced burger with fork and knife; the real gem on their bar menu is the Green Chile Pork Stew. The bar inside the Roaring Fork is actually a disappointment (no beer on tap!), so I would recommend that you enjoy your pork stew there, then stroll over to the Ginger Man for after-dinner brews.
I would argue, by the way, that you’re out of luck for really good interior Mexican cuisine within walking distance of your hotel. I’m not a fan of Manuel’s, which seems to me very expensive and mediocre for the price. Rent a car next time you come to town, and you can access some amazing food!
Happy eating!
