http://www.saltshaker.net/20090422/cooking-the-aleppo-code Casting a little flavor (and a few aspersions) on the world of food, drink, and life Sat, 11 Feb 2012 22:16:17 +0000 hourly 1 http://wordpress.org/?v=3.3.1 http://www.saltshaker.net/20090422/cooking-the-aleppo-code/comment-page-1#comment-195233 SaltShaker » Blog Archive » From Islington to Buenos Aires Mon, 08 Mar 2010 18:23:13 +0000 http://www.saltshaker.net/?p=2232#comment-195233 [...] eastern salads, salatit banjan and salata banadoura, with fresh pita bread and right out of our Syrian Jewish dinner last year. Then on to our trio of chickpea soup, with minor modifications – I fried the [...] [...] eastern salads, salatit banjan and salata banadoura, with fresh pita bread and right out of our Syrian Jewish dinner last year. Then on to our trio of chickpea soup, with minor modifications – I fried the [...]

]]> http://www.saltshaker.net/20090422/cooking-the-aleppo-code/comment-page-1#comment-191679 SaltShaker » Blog Archive » Rain & Dew Wed, 09 Dec 2009 14:23:18 +0000 http://www.saltshaker.net/?p=2232#comment-191679 [...] more… umami to it. I think I’d go for repeating this and making something more like the Syrian roast chicken sauce, but substituting in some grapefruit for part of the lemon, as I think it has a flavor profile that [...] [...] more… umami to it. I think I’d go for repeating this and making something more like the Syrian roast chicken sauce, but substituting in some grapefruit for part of the lemon, as I think it has a flavor profile that [...]

]]> http://www.saltshaker.net/20090422/cooking-the-aleppo-code/comment-page-1#comment-189212 dan Sun, 26 Jul 2009 19:12:22 +0000 http://www.saltshaker.net/?p=2232#comment-189212 As long as you only lick the screen and don't try biting down on it, it'll be allright. As long as you only lick the screen and don’t try biting down on it, it’ll be allright.

]]> http://www.saltshaker.net/20090422/cooking-the-aleppo-code/comment-page-1#comment-189207 Frank Rocca Sun, 26 Jul 2009 17:43:18 +0000 http://www.saltshaker.net/?p=2232#comment-189207 Dan, You very nearly owe me the cost of a computer monitor, because, as has happened in the past, my immediate reaction to your extraordinary food and its perfect photo presentation caused me to leap immediately at the screen to savor the goodness!! I shall attempt the apricot tart in the next couple of days. As for the lemon sauce on the chicken (not to mention the preparation of the chicken itself) is going to cripple me for ordinary roast chicken!!! I remain your greatest admirer. F. Dan, You very nearly owe me the cost of a computer monitor, because, as has happened in the past, my immediate reaction to your extraordinary food and its perfect photo presentation caused me to leap immediately at the screen to savor the goodness!! I shall attempt the apricot tart in the next couple of days. As for the lemon sauce on the chicken (not to mention the preparation of the chicken itself) is going to cripple me for ordinary roast chicken!!! I remain your greatest admirer. F.

]]> http://www.saltshaker.net/20090422/cooking-the-aleppo-code/comment-page-1#comment-182119 Cher Martin Wed, 22 Apr 2009 23:55:35 +0000 http://www.saltshaker.net/?p=2232#comment-182119 Thanks, Dan. Family and I are looking forward to another journey to BA and Argentina in June-July and hope to visit Casa Salt Shaker again. Thanks, Dan. Family and I are looking forward to another journey to BA and Argentina in June-July and hope to visit Casa Salt Shaker again.

]]> http://www.saltshaker.net/20090422/cooking-the-aleppo-code/comment-page-1#comment-182114 dan Wed, 22 Apr 2009 23:22:59 +0000 http://www.saltshaker.net/?p=2232#comment-182114 Sorry, that's by weight. With pastry I virtually always work by weight, but should have stated it explicitly here.... ;-) Sorry, that’s by weight. With pastry I virtually always work by weight, but should have stated it explicitly here….

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