The Threat To America That Is Barack Hussein Obama

sorry to hear about paco, osso. it ain't easy.

that's another one i want to experiment with. do a moroccan thingy. ms. dtom's a bit of a picky eater, so some things get headed off at the paso.

All you need is ginger and turmeric to turn a cassoulet into a Moroccan dish, along with the lamb.

that's an excellent idea! i wish i could remember the name, but there's a really good moroccan place on ventura in sherman oaks.. now that i think of it, i may be called just that, moracco.

big pillows, low tables those weird soup tureens and belly dancers. hot dog!


i do okay with roasting chickens. would ginger and turmeric work on bird? or would something like cumin or paprika be better ? usually i just slap a few hundred pounds of garlic under the skin with some butter, rub more butter on the outside and hit it with a little salt and a lot of pepper.

Paprika marinade is excellent -- there's several on Food Channel.com I believe, along with their combining it with other spices and herbs.

Yes, turmeric and ginger would be great with any poultry.

And ginger and turmeric are good for you.. and for all I know, so is paprika.

I'm still using a wee canister of hot tamarind madras curry from that cost plus place, World Market. I imagine that would go with lamb too, in cassoulet or not,
but I think that might be a cross cultural sin. (I went with a group to a moroccan place in, was it, west hollywood, once. Was ok, but I'm guessing it was tourist moroccan. Still it was fun. I have a friend in the Marina who does the real thing. Forget what book she used. (She's a cooking maven, cooks her way through whole books to "get" the author, masters whatever it is, works her way through cuisines. Much more, erm, obssessive than I am, also far far far better cook.)

Y'know who probably knows a lot about morroccan cooking is Free Duck..

Does that not cause ring-sting LW?

Spendi, I'm putting you in the Time Out Box for a bit.

This is all reminding me of a now revered or at least well respected food writer - whose name is escaping me, blank. Will post when I remember it, as she's a primary researcher and then writer on a lot of, ah, non european cooking.

Morocco, that's the spelling... (flubbers r us).

Next I'll work on bourguignon..

I HEAR THAT OBAMA DOES NOT LIKE CORN FLAKES!!!

And Cheerios are in PR trouble in some quarters, the FDA, and who knows with whom else.


It's ok, if true - I don't like corn flakes either, never have. Talk about wilt.
I liked, pardon me, some breakfast flakes that were stiffer longer...

Curry mixes, in powder form or done by yourself unpowdery, can have those ingredients, if I remember correctly.

depends on when you went. in the mid-seventies, i worked at a couple of record stores on hollywood blvd. when i first came to l.a.. an 18 year old's dream job!

there were several hole-in-the-wall places that were totally good. bengal tiger on las palmas, north of the blvd, a japanese place south of it. the first middle eastern food i ever had was at a kabob place, me & me, across the street from the store. it was kinda fastfoodish in ambience, but i still use the memory of their food as a measure of whether or not a hummus or tahini sauce is any good.

if you were around the boulevard back then, and recognize this place, you know the area i'm talking about.





cool. i may have to drag her over to this thread.

I toned it down osso. I could have said squitting jets squeaking as they squirt involuntarily. Or it being but a few hours from bobbing about in the bay being nibbled at by the fish before they are caught and fried in a light cholesterol friendly batter.

It is a well known feature of English refined intellectual taste that food is not discussed for this very reason. If you read Philippa Pullar's delightful book Consuming Passions, as I have, you will find that food porn is considered to be very common. The lascivious leering over concoctions of dead beasts, fowls and whatnot is thought to be really naff here. Only lonely bachelors watch Nigella Lawson's programme.

Sir Hugh Montgomery Massingberd would not allow anyone to witness him eating. For the above reason and also because he thought they might laugh at his adam's apple going up and down.

Have you never seen that famous scientific X-ray of a person swallowing? It's really horrid.

To explain, I was thinking the madras curry might not be just right for the beans and sausages, culturally, not the accompanying lamb. But wait, chick peas work in India. Why don't I just be quiet? Ok.

"Leopold Bloom ate with relish the inner organs of beasts and fowls."

Ulysses by James Joyce.

Don't read on osso.

My time on hollywood blvd probably started a bit later, by the big red X. Late seventies or early eighties and I can't remember quite the sequence.

Well, yes, I can. My husband's teacher and he and I checked out a lot of hole in the wall restaurants in LA. Prompted by my then lab's totally sharp lab helper, back in my lab days in the early seventies, we went to her parent's favorite vietnamese place.. We ended up one evening at Vietnam House, at the southern edge of Chinatown. We loved the place and liked the cook, who turned into a long time friend. Anyway, he had been a higher up in vietnam, lived next door to westmoreland at some point, ran a factory. Came to the US after being a boat person and worked three jobs at a time. He was taught to be a cook by his mother, and remains the best vietnamese chef I know, or know of, except that he now runs a chinese restaurant, long story.

He opened his own restaurant and it was on Hollywood Blvd by the big red X, near Bronson, called Sing Sing. We ate there, we became crazed for his food and really liked him, and then my husband brought his UPS buddies there, mostly a success. Actually I learned a lot from the UPS culture - at least those particular guys knew where to go for food, at near dawn or otherwise.

So, I don't know the whole boulevard. Do remember a jazz place, name I can't remember and have been trying to, off of the blvd. Probably starts with M, where I saw Gabor Szabo a few times.

Eh, my husband wrote a screenplay about hollywood, called Hollywood Delivery, featuring, you guessed it, guys delivering stuff in hollywood. We're exes now, but that's my favorite thing of his. Never got made, of course.

no, no, you're right about the chickbonzos! common in indian cuisine.

this is so cool. i hate to keep asking the mizzuz questions because i'd like to surprise her once in a while with something she doesn't know i can cook.

I'm guessing your missus might be like my friend, really knowledgeable.
Knowledge has many airports.. the connections can take a bit of radar.


Do you know about the Toronto couple? As is my way, I forget their names, and ehBeth can probably just say. Me, I refuse to google. Anyway, he was a hippie exploring in, I think, southeast asia, with a large amount of curiosity, and she was a well educated/placed attourney in Canada - and they met at a hostel on individual adventures; now together many years and write some of the most interesting food commentary out there.