maqloubeh's Profile

whenever i'm in philly i stock up on long (and short) pasta from claudio's in the italian market - their spaghetti and linguine are doubled over, so they're actually like 3' long!

i, too, have taken to breaking them before boiling. it's fun to eat really really long pasta, but it's a huge mess to sauce it...

I love ramen! Definitely rinse the noodles in hot water to lose some of the oil, and if you have any other broth possibilities, toss the flav-r-pak.

I like to add scallions, sliced thai chili peppers, and bean sprouts to the drained noodles.

Rinse out the pot. As the new water or broth heats, add some dried mushrooms, they'll be soft by the time it's boiling, and will flavor the broth; slice them and add to the noodles.

To the boiling broth I add what I have on hand:
veggies (sliced bok choy or spinach; frozen peas and corn)
sliced frozen fishcake (narutomaki, kamoboko, chikuwa)
sliced abura-age (fried tofu, the flat kind)
cubed tofu
an egg, hard-boiled and halved, or poached in the broth

I prefer the Sapporo Ichiban noodles. The flav-r-pak is not half bad if you need to use it (original or miso)

My mom has celiac disease and told me she can't eat blue cheese because the mold is started from bread. Is that true? (aside from the question of how much bread gluten could possibly be present in the finished cheese...)

Dear vbp,

I am not convinced that "even a cooking website" need neglect the broader social issues in which "even cooking" has its context. In fact, this "cooking website" has admirably attended to such issues in many ways, as a cursory browse through the archive will show: local produce, community gardens, fair trade, and so on. Other "cooking websites" have addressed exactly this issue.

One thing I like about The Kitchn is that it rejects the assumption that a passion for cuisine is incompatible with responsible attention to the real social contexts which allow delicacies to be delivered to our mouths. The Kitchn has consistently reminded us to consider the details of these processes.

This post was about olives. My response comment was about olives. Olives have a context, and part of that context has been internationally newsworthy at the present moment. I am not sure I understand your introduction of Hamas, suicide bombings, or Gilad Shalit to the topic of olives.

But, to address your change of topic: Anyone without a heart of stone (anyone but an olive?) must sympathize with victims of bombings, whether by Hamas suicide bombers or by Israeli bombardments. Why can we not also be saddened by the settlers' and the IDF's destruction of olive trees (and olive farmers)? Unless you believe such destruction is justified...

Tough question - Maybe Orson Welles's Touch of Evil, score by Mancini...

a great big mexican barbacoa

strawberry rhubarb - but oh how i wish my grandma were still here to make it...

if only i could have basil all through winter!

next (texa)logical step: deep-fried pickle pops!

Agreed too: this pan is totally salvageable. I reseasoned all my skillets on my Weber - built an insanely hot fire and stuck them directly in there with tongs. It was so cool and a little scary - they turned red hot and I could kind of see through the metal. Then I cooled them on some stones and the finish just dusted right off and they looked brand new. In retrospect though I was completely retarted to do this on my wooden fire escape in Chicago. Mrs O'Leary's cow take two...a-doy.