Comments for Gastronomical Three

Comment on Salt-baked fish on the Big Green Egg: A Guest Post by Jennifer

Jennifer — Thu, 26 Nov 2009 11:09:34 +0000

Hi,

Wonderful pictures showing the process of using salt to bake fish. I recently wrote a post in my grocery shopping in Barcelona series on the wide array of salt available in supermarkets. I posted a link to this recipe as an example of how Sal Para Cocinar is used in Spain.

My post about Salt in Spain: http://www.orangepolkadot.com/my_weblog/2009/11/grocery-series-salt-.html

Thank you!

Comment on About Town: Ann Arbor Food News by blissfulbellas

blissfulbellas — Wed, 18 Nov 2009 03:35:49 +0000

Cool site! its great to know there are other A2 foodies out there!

Comment on Al Dente Pasta — Four Ways by Maurini

Maurini — Thu, 12 Nov 2009 12:07:53 +0000

We stumbled upon this wonderful product when searching for lower carb alternatives for my diabetic husband. We both love the garlic fettucine with flax noodles! Awesome product – our local Meijer regularly runs out, so we stock up when we see it!

Comment on La Zamaan by rjcasey

rjcasey — Fri, 06 Nov 2009 05:42:14 +0000

I went there today and their sandwiches were just as magical as I remembered. There is something they do that just makes it so much better then anywhere else. I can’t wait until the full menu returns. I’m going back tomorrow and probably the next day.

Comment on La Zamaan by rjcasey

rjcasey — Fri, 06 Nov 2009 05:41:15 +0000

I went there today and their sandwitches were just as magical as I remembered. There is something they do that just makes it so much better then anywhere else. I can’t wait until the full menu returns. I’m going back tomorrow and probably the next day.

Comment on Scramble: Just Like Grandma Used to Make by Angela

Angela — Wed, 14 Oct 2009 21:41:45 +0000

Scramble* is an old family recipe around here too. (I found this post by doing a google search to see if anyone else had ever heard of it!). Ours has ounce sizes for the different boxes of cereal, and they all amount to about half a box of today’s boxes. Our recipe replaces onion salt with “seasoned salt”, and omits the celery seed, but is otherwise the same. It is truly addictive!
We called it scrabble until my mother-in-law dug out her mother’s recipe and discovered that it was actually “Scramble”. Scramble, scrapple, scrabble – it’s good whatever you call it.

Comment on About Town: Ann Arbor Food News by Alex

Alex — Tue, 13 Oct 2009 16:00:31 +0000

Thanks for the updates. I might have to go back to reading Bon Appetit since Gourmet is getting shut down. I haven’t had Maitelates, but one read told me I need to try them (and also gave me an idea for a new use for dulce de leche).

Comment on La Zamaan by shana

shana — Wed, 30 Sep 2009 01:48:45 +0000

Wow – thanks so much for the scoop! Note to self: venture out there soon, with an appetite for karnabeet.

Comment on La Zamaan by DC

DC — Tue, 29 Sep 2009 21:18:07 +0000

They’re back!

Zeidan Bakery on Packard is now Zamaan Cafe and Bakery.
They have done some remodeling and planned a new menu.
They are still serving the Zeidan menu until they receive
brand new menus from the printer . . . and that has been
delayed.

3182 Packard Street

Will they serve karnabeet? Yes.

Comment on What to do with squash blossoms by Devany

Devany — Wed, 16 Sep 2009 21:54:03 +0000

Found some beautiful squash blossoms this morning at the farmer’s market. I found your site when looking for ideas of what to do with them. I love what you are doing. I just love to stumble upon wonderful food sites this way.

I bought 30 flowers for $2 and shared some with my neighbor. In Mexico we sauteed them and used them as a quesadilla filling. I think I may stuff them with goat cheese and dip them in tempura batter.

Devany,
Hilo, HI