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About zoramargolis

  • Birthday January 13

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    Washington, DC

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  1. zoramargolis

    The Bazaar

    José Andres' new restaurant in Beverly Hills, called The Bazaar, gets a 4-star rave review in the L.A. Times: It sounds like an upscale amalgam of Mini-Bar and Jaleo. "A Rare Four-Star Review: The Bazaar by José Andrés" by S. Irene Virbila on latimes.com
  2. zoramargolis


    Hey, home-boy! I've had Nate and Al's, Junior's, and of course Canter's--two blocks from my high school--many times. But isn't it interesting that neither of us has had CB from Langer's, which many believe is L.A.'s best? Too far east from that West L.A.-West Hollywood-West Valley world we lived in, no doubt.
  3. All of Ottolenghi's chicken recipes use the same method. The chicken is mixed with aromatics, vegetables, spices, and other flavoring ingredients first--ideally for a few hours or overnight. And then arrayed in one layer in a baking dish and roasted in a hot oven. The only thing that changes is the marinating and secondary ingredients. You can mix the chicken with the spices and cook immediately if you want, just know that the chicken itself won't be as intensely flavored, and since the salt in the marinade acts as a brine or dry brine would in maintaining moisture in the meat, the chicken may turn out drier than if it had marinated for a few hours. Why not plan ahead, and mix the chicken with the spices the night before you plan to cook it, and store it in a zip-lock bag in the fridge? Then you can come home from work, turn the oven on and have dinner ready in less time.
  4. Hi Smoky-- a former DR.com stalwart alerted me to your post, on Facebook, natch. Yes, I moved to Maine in April, 2015. While my friends in L.A. were sweltering in 100+ degree heat last week--you might have been, too-- I was enjoying the mid-70's, with a gentle breeze off the Sheepscot River behind my house. I've met some local food writers here, and there is a very active farmers market/local agriculture scene here. It's beautiful here. I frankly can't recall my comment about brownies on the NYT--I'll have to go back and read what I said. But thanks for the kudo!
  5. Steve Siegel came to my farewell happy hour at Baby Wale. I was pleased and somewhat surprised to see him. the event was only publicized on DR.com, so unless he heard about it from mutual friends like Daniel or Lydia, he read about it here.
  6. I prefer the flavor of dill weed, not seed. I've been pinching my dill plants so they won't flower. No cucumbers of any kind yet, in the farmers markets here in Maine.
  7. I do it by buying a bottle of an unfiltered cider vinegar at WF or another natural foods market, and using up or carefully pouring off the vinegar from the top of the bottle and retaining the "unfiltered" portion at the bottom of the bottle, which contains mother. Then top off the bottle with red wine and leave it sit for about a month. Voila. Continue to top off the bottle with left over red wine indefinitely.
  8. Have you tried Trader Joe's maple water? It is just maple sap, straight out of the tree, with nothing added. Very slightly sweet with a hint of maple flavor. It takes 20 gallons of sap boiled down to make one gallon of syrup. I'm not sure that there is enough unprocessed maple sap in the world to turn it into a craze, but it is very refreshing and worth trying.
  9. Shemali's Cafe, in the New Mexico Ave. office building that houses Ace Beverage has a vertical grill for chicken schwarma, which they serve either as a platter or rolled in a flatbread with lettuce and tahini sauce.
  10. It is probably made with the detritus, broken bits and stems of dried porcini that aren't primo enough to charge the big bucks for. It is much cheaper than buying dried porcini and grinding them up yourself. It is a very fine powder, like wheat flour, that mixes invisibly into whatever. I haven't used it as a steak rub.
  11. I had an excellent dinner at North Fork Inn a few years ago. How sweet that you will get to work with Claudia Fleming, although I understand that she is quite involved with caring for her husband, who IIRC has ALS. (I am fortunate to own Fleming's great dessert recipe book, The Last Course which is out of print, but still much in demand. Perhaps you could encourage her to consider re-printing it. Used copies are, apparently, selling for more than $100.) And there are some very exciting things going on around there with farm products, wine, and fresh seafood and fish. Summer near Long Island Sound and Shelter Island -- not too shabby, as the saying goes.
  12. For quite a few years, porcini powder has been one of my favorite non-secret "secret ingredients" for adding umami and depth of flavor to soups, braises, and tomato sauces. It's cheaper and easier to use than dried porcinis--no soaking or chopping needed. Don't know if I have ever seen it locally--it'd be at Balducci or Dean and DeLuca if it's available around here. I get it at Kalustyan's in NYC and at Surfas in Culver City (West Los Angeles). Both places sell online. And darkstar965 is correct. I have talked about it here.
  13. Well, thanks so much to everyone who turned up at Baby Wale tonight to hang out, eat, drink, and wish me bon voyage. We also toasted DR.com and our dear leader on the upcoming 10th anniversary of this site. So great to see old friends and more recent ones. Many thanks to Barbara for organizing this. I have many people I consider friends as the result of DR.com, and I will miss you all. And I will stay in touch.
  14. Look up Allium on Wikipedia for the answer to the question "what is an onion?" Storage or cooking onions are mature bulbs of white, red, brown, or yellow onions that have been pulled from the ground and allowed to dry, so that the outer layer firms and forms a papery covering. By the time the bulb has matured, the top, the part of the plant that grew above ground, has withered. Growers generally cut off the dried tops for storage. Dried garlic tops can be braided together to form a garlic braid which can be hung up for storage. Onions can be braided as well, but they are quite heavy and often the dried top isn't strong enough to hold them for very long.
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