Comments for food vagabond

Comment on Simit – For Those Who Miss It by hande

hande — Wed, 04 Nov 2009 09:00:15 +0000

Ahmet, if you read my post and the recipe carefully, you will see that I have elaborated on this method and wasn’t happy with the results and the texture was not what I was looking for.

Comment on Simit – For Those Who Miss It by ahmet

ahmet — Sat, 31 Oct 2009 10:32:02 +0000

very good but missing. mix pekmez with water and boil it dip simit into boiling mixture for less than 30 seconds than cover with susam and bake it. this is real simit.

Comment on Simit – For Those Who Miss It by atinymorsel

atinymorsel — Tue, 27 Oct 2009 02:37:42 +0000

Oh my. I can’t tell you how much I miss simit. There’s really nothing like it. Thanks for the delicious photo and post, as usual.

atinymorsel.wordpress.com

Comment on Simit – For Those Who Miss It by Simit « Madrid Tiene Miga

Simit « Madrid Tiene Miga — Fri, 23 Oct 2009 13:54:31 +0000

[...] receta la he sacado de aquí dejando más tiempo de fermentación a la masa, aunque esta otra está en la libreta para próximas [...]

Comment on Istanbul: Street Food by atinymorsel

atinymorsel — Thu, 15 Oct 2009 16:49:47 +0000

çok güzel bir post. this is a beautiful little glimpse into istanbul food life. thanks for the post!

Comment on Menu For Hope 5 – Donate and Win by Pol22

Pol22 — Sat, 10 Oct 2009 18:32:53 +0000

Do you ever publish your own work? ,

Comment on Gravlax by Heathrow

Heathrow — Sat, 10 Oct 2009 15:36:56 +0000

Great…
i like youur site..

Comment on Gravlax by Katrine

Katrine — Thu, 08 Oct 2009 10:48:56 +0000

Great recipe! I grew up in Norway and was spoon-fed gravlaks from a young age, but I’ve never actually tried to make it myself! Now I shall have to :)

Comment on Stuffed Hokkaido Pumpkin by hande

hande — Wed, 07 Oct 2009 14:00:01 +0000

Lisa, I live in Europe (earlier Germany, now Italy, where it is also hard to find hokkaido) but I have heard from many American bloggers about hokkaido. Some also use the term “kabocha”, though I am not 100% sure it is the same thing. The most important aspects of hokkaido, for me, are 2 things: that you don’t have to peel it (it is edible!) and the taste – nutty and sweet. I am sure you can play around with other types of squash, maybe a butternut?

Comment on Stuffed Hokkaido Pumpkin by Lisa M.

Lisa M. — Sun, 04 Oct 2009 19:41:16 +0000

Hello, I have just returned from a trip to visit relatives in Germany, and was delighted to try hokkaido pumpkins. I loved them, and as I am also an avid yet lazy cook, I love the idea of the edible peel.

One problem: I was met with a puzzled look when I went to my local farmers’ market yesterday and asked about hokkaido pumpkins. The woman at the stand says that they have something called (I think) a delicada pumpkin, but they were not available yesterday.

I don’t know where you live, but I am in the greater NY metro area. Do you know if they are known by any other name?

Thanks a lot.