Cooling down: a more palatable thread?

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thoreau
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Cooling down: a more palatable thread?

Post by thoreau »

Some of the threads are getting a bit heated, and some Gryllers are going through hard times, so I want a less controversial thread.

What do you guys think of that garlic spread that Middle Eastern restaurants have? I can't decide whether it's too strong or too bland. It's weird.
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Number 6
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Re: Cooling down: a more palatable thread?

Post by Number 6 »

I'm not sure which spread you mean. But I like falafel. And tatziki sauce.
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Shem
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Re: Cooling down: a more palatable thread?

Post by Shem »

I weep for the lack of good falafel in this quadrant. With the good harissa that blows the drunken cobwebs out of your brain at 3AM after hitting the clubs. The falafel and the people are the only things I miss about DC.
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Re: Cooling down: a more palatable thread?

Post by dhex »

Toum is the best. Nola has really good shawarma.
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thoreau
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Re: Cooling down: a more palatable thread?

Post by thoreau »

Harissa is the fucking market of condiments.
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Number 6
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Re: Cooling down: a more palatable thread?

Post by Number 6 »

Oddly enough, KC has quite a few options for good Middle Eastern food, including falafel.
That being said, the food in Doha is one of the few things I miss about Qatar.
Also, baklava is the ambrosial manna of the gods.
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Shem
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Re: Cooling down: a more palatable thread?

Post by Shem »

I'm actually proud of my baklava. It was taught to be by a little old Greek lady who made me swear never to record the recipe anywhere. It has to be passed on person to person. If I ever attend a gathering, I'll make some to bring.
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Re: Cooling down: a more palatable thread?

Post by Number 6 »

Speaking of which, there should be another Gryllicon in the not-terribly-distant future.
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Re: Cooling down: a more palatable thread?

Post by Aresen »

Number 6 wrote:
13 Aug 2018, 23:42
Speaking of which, there should be another Gryllicon in the not-terribly-distant future.
Seconded.
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Re: Cooling down: a more palatable thread?

Post by Aresen »

Shem wrote:
13 Aug 2018, 23:38
I'm actually proud of my baklava. It was taught to be by a little old Greek lady who made me swear never to record the recipe anywhere. It has to be passed on person to person. If I ever attend a gathering, I'll make some to bring.
Good baklava is hard to find. The best I ever had was in a little family bakery in Port Alberni, BC. Which is about as far from civilization as you can get.
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thoreau
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Re: Cooling down: a more palatable thread?

Post by thoreau »

My wife makes good baklava. Hold gryllicon in So Cal and she'll make some.

Or hold it in Vancouver because we like hanging out there. We could go to a concert at the Kobol Opera House from BSG.
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Warren
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Re: Cooling down: a more palatable thread?

Post by Warren »

Shawarma put me in the hospital. Fucking tihini sauce.
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Jake
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Re: Cooling down: a more palatable thread?

Post by Jake »

Aresen wrote:
13 Aug 2018, 23:52
Number 6 wrote:
13 Aug 2018, 23:42
Speaking of which, there should be another Gryllicon in the not-terribly-distant future.
Seconded.
Thirded!
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Re: Cooling down: a more palatable thread?

Post by dhex »

I've never made baklava. I actually prefer the Egyptian version in Astoria to the Greek. A little less overwhelming on the sweetness.
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Re: Cooling down: a more palatable thread?

Post by Warren »

Aresen wrote:
13 Aug 2018, 23:57
Good baklava is hard to find.
This didn't use to be true for me, but it is now. Roch NY and Detroit MI both have large Greek populations and good baklava was available.
Here in MO, I've actually managed to find three excellent Greek restaurants but they all have crappy baklava.
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Mo
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Re: Cooling down: a more palatable thread?

Post by Mo »

dhex wrote:
14 Aug 2018, 09:30
I've never made baklava. I actually prefer the Egyptian version in Astoria to the Greek. A little less overwhelming on the sweetness.
Have you had feteer with honey? I love that stuff whenever I go to Egypt. It's basically Egyptian crepe, you can have sweet or savory versions. The ones with Egyptian cheese are bomb.
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Re: Cooling down: a more palatable thread?

Post by dhex »

oh yes. dang, memories....

the wife couldn't eat anything from the egyptian bakeries because of walnuts and pine nuts and general allergies to fun but al sham on steinway was my go to for a long time. they'd throw me little tasters of kanafeh (kanafah?) and whatnot bc i was in there a lot and my delighted reactions amused them.

i rationalized this by thinking well i had to walk two miles to get there and two miles back so sweets yay. (this is bad dessert math)

and now i'm also daydreaming about damascus on atlantic avenue - family is lebanese iirc but also super great.

the french have perfectly nice pasteries but if i have to eat a dessert i'd pick egyptian and greek well ahead of the french, much less those dust cookie bullshit nightmares the italians call cookies. (italians win on bread, however - rose and joe's in astoria is still apparently churning out fantastic bread and nonsense desert dry crumb cakes)
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Mo
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Re: Cooling down: a more palatable thread?

Post by Mo »

Kunafa is awesomesauce. Also, zalabya (the honey dipped dough balls)
his voice is so soothing, but why do conspiracy nuts always sound like Batman and Robin solving one of Riddler's puzzles out loud? - fod

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Jasper
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Re: Cooling down: a more palatable thread?

Post by Jasper »

There's a tiny Greek Cafe down the road from my house that I've never been to, and now I'm regretting it.
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Re: Cooling down: a more palatable thread?

Post by D.A. Ridgely »

Mo wrote:
14 Aug 2018, 12:15
dhex wrote:
14 Aug 2018, 09:30
I've never made baklava. I actually prefer the Egyptian version in Astoria to the Greek. A little less overwhelming on the sweetness.
Have you had feteer with honey? I love that stuff whenever I go to Egypt. It's basically Egyptian crepe, you can have sweet or savory versions. The ones with Egyptian cheese are bomb.
Had those for the first time this weekend at a Baltimore party catered by a Mediterranean restaurant. Definitely the market.

Also had pastrami and corned beef sandwiches from Attman's, one of the best corned beef places in the world.

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Re: Cooling down: a more palatable thread?

Post by Hugh Akston »

I don't know what shawarma is, but I want to try it.
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JasonL
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Re: Cooling down: a more palatable thread?

Post by JasonL »

the french have perfectly nice pasteries but if i have to eat a dessert i'd pick egyptian and greek well ahead of the french,
Wait, what. No. Stop. The whole thing is phyllo and that's pretty much it. Sometimes layered with so much honey you can't lift it sometimes stuffed with cheese. I mean ok but come on. There is nothing to touch a kouign amaan (sp?). Real deal mille-feuille? Canele?

Austrians are really solid on the pastry front too.

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Re: Cooling down: a more palatable thread?

Post by dhex »

Hugh Akston wrote:
14 Aug 2018, 14:54
I don't know what shawarma is, but I want to try it.
dude you need to get up on that asap.

j_thun i am not a french pastierie kinda dude. i've had some good ones but i like a dessert with heft if i'm gonna dessert. (i try to never dessert, to varying degrees of success)

canele is pretty dope tho. not a fan of the custard mille thingies.
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JasonL
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Re: Cooling down: a more palatable thread?

Post by JasonL »

+1 shawarma, tho no good options around here

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nicole
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Re: Cooling down: a more palatable thread?

Post by nicole »

shawarma is good

macarons are great
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