Turkish Bakers in World Arena TurkishPress The bakers will compete in the categories of baguettes and special breads, puff-pastry, and other flour products that are part of the Turkish cuisine.
Oakland Grille Features Turkish Dishes Pittsburgh Tribune-Review When it comes to the diverse, high-quality dishes essential to enhancing the full-flavored wines favored by bring-your-own-bottle restaurant fans, traditional gyro shops do not spring readily to mind. So, five wine-loving friends were highly skeptical last month when I suggested the Istanbul Grille in Oakland for a BYOB birthday bash.
Delightful Surprises from a Turkish Menu Boston Globe Turkish menus are an oddity. You can open one, read a line about a dish, and still have no idea what you're going to get.
April 13, 2008
I've gone to my farm in Kentucky for the weekend. It's a great place to relax, do a little hard physical labor, and forget about the rest of the world. If you don't have such a place, I highly suggest you get one.
In the meantime, here's a little something that I found for you to read with your morning coffee.
See you on Monday.
J. Peterman
By Daniel Rogov
Haaretz
As hard as chefs and restaurateurs may try, Tel Aviv's Yad Harutzim Street has never become one of the "in" areas for dining. Despite the obvious and well-earned success of Coffee Bar, so many restaurants have opened and closed with such frequency that it has been dangerous for restaurant critics to visit them - the restaurant could close its doors before the review was even published. So it has been, for example at #13, a location at which four restaurants have risen and fallen, Pacific, Peking, Sender and Divraia Ha Yim.
None of these restaurants had anything in common besides the fact that they could not attract or maintain a large clientele.
Now under new ownership, Maia has a new chef and is completely redesigned. All is sparkling new in the restaurant except for the well-worn wood floor.
An attractive beige and black bar-restaurant, offering cuisine that falls somewhere between Turkey and Greece, Maia features a long bar as well as many simple but attractive tables.
Share the Eye:
Sujuk Pide turkishcookbook.com Dough Ingredients: 7 gr active dry yeast 1 tsp sugar 1/4 + 3/4 cup warm water ~2 1/4 cup flour 1 tsp salt 2 tbsp olive oil + 1 tsp olive oil Topping: 28-30 slices sujuk 3/4 cup kasar or mozzarella cheese, grated 1 tomato, peeled, sliced 1 cubanelle pepper, seeds discarded, sliced in 8
Grey Mulley Pilaki turizm.net Ingredients: 1000 gr. grey mullet 1/2 glass olive oil 2 medium onions 3 small yellow potatoes 3 small celeriac 5 gloves of garlic 1 lemon (juice) 1 bunch parsley 2 medium tomatoes 1/2 tablespoon salt
Stuffed Artichokes in Olive Oil turizm.net Ingredients: 8 medium artichokes 1 tablespoon flour 1 lemon (juice) 4 glasses of water 1 teaspoon salt 1 large tomato
still thinking about today...
A lot of L.A.'s trendy areas are centered around upscale restaurants. The idea that we are now or will soon be in a recession does not bode well for these restaurants and areas. The fear that the recession could be deep and long must produce a lot of sleepless nights for the owners.
Should we really be in fear of an economic turn-down? I don't know but I do know that perception eventually becomes reality. Sort of like a "self-fulfilling prophecy".
With gasoline, in some parts of the city, at $4.00 a gallon for 87 octane and the high cost of even a lunch for two in some restaurants, the 99 cent menu at McD's sounds appealing. Of course, I'll still need the gas to get there.
It's time to dust off the cook books, find my pots and pans, and watch the Food Network. The good times will return. They always do.
freenanci said...
Yes, there is definately change happening with the economy. I see it clearly. Although for us and for our business, I know that all I have to do work harder, smarter,... and sacrifice more time.
These challenging times will pass, just as they have in years gone by. It's a cycle, I believe. We've gotten through it before, and I have confidence that we will again. We may be richer or poorer, but we will have learned something.
When my husband and I ventured into a business over seven years ago, we asked ourselves this, "What is the worst that could happen?" We could loose our home and other "stuff", but whether we're in an upscale house or a small apartment, with our family, life is good!
Like ExPat said, "The good times will return. They always do." The economy will fluxtuate. History seems to repeat itself. It's time to appreciate those around us and enjoy the rewards there. (and work work work!)