When I went to get the chicken to make my bisteeya, I wanted to follow the recipe to a T. So I went to the butcher to get a precise amount of chicken in grams. Since I wasn’t sure what one chicken thigh weighed, I took a guess that I might need 3 or 4 thighs. Judging from the reactions I get when ordering things by weight, they don’t get a lot of recipe-testers or cookbook authors shopping at my butcher shop. When the butcher put the poulet fermier thighs on the scale to show me, I wavered, thinking that the quantity looked a bit stingy and perhaps I should get a few extra. Then I started thinking (which often gets me into extra-trouble), “Well, since I’m here, I may as well get a few more.”
Results tagged filo from David Lebovitz
I shouldn’t have been surprised when I was talking to someone at the airport, just after my arrival in Israel, who had asked me what I was doing in her country.
When I told her I was there to learn about the cuisine – by eating it, her eyes lit up, and she said – “Whenever I leave Israel, after my family, the thing I miss the most is the food.” And after one week, I could see why. I was missing it, too, the moment I stepped off the plane and returned home. In fact, my home kitchen has become a mini hummus factory, churning out batch-after-batch of hummus. And it lasts just about as fast as I can scoop it onto pita bread.
When I left the restaurant Haj Kahil after lunch, I said to someone – “That was the best day of my life.” When Erin, who was dining next to me, took a bite of the fried Halloumi cheese, her whole body softened, her eyes dimmed, and she looked as if she had been lulled into a trance.
And when someone tried to talk to her, she said – “I’m sorry. I’m just…having…a…moment..with…this….cheese…”
The most commonly-asked question for a certain cookbook author, aside from “Can I replace the corn syrup?” by a longshot, is: “Can that be frozen?”
So the fellow in question wrote an ice cream book, knowing that I—I mean, he would get a break from being asked that question.