Difference Flight Simulators

"As in Beirut"

the early 80s, I once discovered a restaurant that would mark me for life, from Baalbeck Street Mazagran, unfortunately closed since. I always measured in vain for many Lebanese restaurants where I ate in the light thereof. (I have not met, even in California, displacing a kitchen in my memory than my first Japan, the Mikado in Montreal to register its Japanese-California).
From Baalbek, we will not consider the decoration, the room barely happier than a canteen or walls surely forgettable jaundice. We also forget the reservations for 21 hours 22 hours paid at time elbow to elbow past the bar to drink arrack or to trample between tables with dozens of other clients in a racket of hell, wondering when the first would finally leave a banquet table groaning under endless.
For I never saw a map there, the client failed here and who would dare order a la carte would have been watching a dirty look. This was not a place to hold your hand February 14, whispering in the light of a candle placed in a red candle. Go there at least four proved indeed incongruous. Meals
unique cavalcade of mezze, mixed grill, cake and mint tea, egg, sugar-free, thank you ... Grââce
Pending mezze (little time), large flat oval covered large whole tomatoes, spring onions, cucumber sticks, not to dip babes in the plan, a real return of some garden ... Pickled turnips and olives later onset Operations: silky hummus with pine nuts and covered with diced lamb just fried, creamy babaganoush, ladles hot falafel tahini, soujouk, bastourma, kibbe raw and cooked chard pies, cheesecakes, mini lamadjoun, again and again all with a sublime freshness
... Then, when we touch happiness, chichtaouk tight lemon kebab and lamb chops, tenderly caressed by the flame. and knockout, pastries Arab arch-fresh and not too sweet ... (I admit, pastry, meat, cheese, fruits and vegetables, nothing ever will beat Adonis supermarket in Montreal, for me the Temple Mediterranean cuisine, I could slip down the plane and prostrate myself to kiss the ground).
And then, about ten o'clock the dancers arrive, two or three each night. Denim, they sneak quietly among the tables to go get changed. Suddenly the lights dim, the music is pushed forward. The dancer emerges from the toilet empailletée any, begins to undulate between tables. Men become crimson when they fed their tack basin rebounded. They pretend to sit on their knees before their fake blonde women endiamantées feigning jealousy. The bundles of money arise pockets of jackets, 100, 200, 500 francs. In fifteen minutes almost a monthly salary of workers in panties and bra, dinghies, cries, everyone claps. The old baffles
pushed paroxysm to crackle like a Kalashnikov, "It is like Beirut! "Shouted a businessman.
(At the same time, Sabra and Shatila ... Run, rent, go see "Valse With Bashir, "sublime http://www.allocine.fr/video/player_gen_cmedia=18816964&cfilm=125077.html)

not very authentic hummus
(The last time I used this flat with a friend, he did not touch the rest ...)

Drain a large can of chickpeas. Keep the cooking water. Put them in a salad bowl filled with cool water, rub them between your hands to remove as much skin, they float to the surface. Clear skin and repeat once or twice to get the most (it's more digestible and the texture will be smoother). Put the chickpeas in the bowl of a mixer and mix by adding the tahini (sesame paste available in all Oriental groceries), lemon juice, and salt to taste with a little water for cooking relax the dough, it should be smooth. How? YMMV, I put about 10% of tahini, the Lebanese take much longer, they are also much more lemon and are much more liquid than me. I also put olive oil in it, savor and choose. Arrange nicely in a bowl a little hollow with a flexible pastule turning. Above? Cumin and / or paprika or cross lines. Then toasted pine nuts (without burning) two minutes at the stove in a little olive oil and top luxury, lean lamb cut into small cubes and deep fried with paprika (English smoked paprika) . Here I added some broccoli sprouts, green and also patiently peeled stalks like asparagus, blanched for one minute then fell very quickly with a little garlic and olive oil .... There is more Lebanese italolibanais it finally is not serious ... PS : Do not look for me lice on the spelling of hummus is transcribed from Arabic, we can write ten ways.

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I'm always fascinated by the behaviors and food choices of customers in a supermarket, I can not get enough. I'd love to be a sociologist to have a pretext for alpaguer exit and ask them what he will do with this, why they chose dirt for their children and decent food for adults, they have already ate a real vegetable, they are aware of paying someone fifty euros per hour for their grating carrots, why they pay two chicken thighs the price of a whole chicken, if they have a knife that cuts at home ... hundreds of questions, enough to fill the chronic Giordano for ten years.
But what amazes me is the attitude to the DLC.
A chain of supermarkets, I do not know that, proud products removed three days before the deadline, to take more "care" of its customers. Who says better? Five days, ten days?
We will not repeat Forbidden Zone, bleach sprayed on garbage and the existence or no recovery to the Restos the Heart.
It does not mention the "repackaging"
If you insist, brace yourself:
(http://consottisier.blogs.liberation.fr/marie_dominique_arrighi/2008/02/de-la-viande- av.html)
It is easily discernible (in any event, date or not date, I look carefully and systematically meat).
But sometimes, Auchan, I saw vendors affix labels 50%, almost at trial, on fresh superb far to date. I bought several times and have always observed the same behavior: a customer reviews the product, is about to take it and, realizing that you seen, the rest in a confused mumbling "I do not trust" or something approaching.
(It's like a bear to walk down the street with a big, sorry, I digress).
At Carrefour, for some time, we find the product containers "two for one", the DLC are sometimes far is mainly from storage.
And those who are blithely are generally very well dressed, strange, no? And these are the same people who fill their carts on the evening of December 24th to close with the foie gras sold off the price of the chicken patty Henao and the price of chicken used in the nuggets seen on TV.
The rest of the year, they may request a heel Ham aloud and without flinching.
If I told you that children, we knew that the heel of ham and ham "thought" was a delicacy inaccessible, you will retort: "It is not we play Cosette?".
If I told you that my mother bought one day at the butcher's meat that my gym teacher had to refuse his dog and my father still laughs (not me), you would ask me to stop.
But if today, as a writer and food stylist, I tell you I really prefer the heel Ham and child I've known that the tip steak, flank, and the incomparable tab spider (sold off at a time when everyone wanted to "slice"), then I become trend.
And with the recipes and "infommerciaux" I worked on as part of the rehabilitation of tripe products, then we are squarely in the hype, because the nuggets of young cattle kidney with tartar sauce, it rocks serious. Returning to our hams
:
You damn all for the mouse? Well, the ham is the same, the hock is much more soft and tasty bite. I an expert in locating the knuckle of ham on the bone behind shoulder demonstrator es ham Carrefour:
The hock, more or less according to the technique of plump chopper (hope it has not removed the rind, as the philistines who tear the green leek tops or young turnips without asking your opinion), can be a bargain for around three euros. Cut in cold and eaten with the bones of good baguette and mustard, is delicious. If not, simmer it with lentils or split weight.
Ask the vendors have ceased to offer because they are regularly rebuffed by customers upset that we can offer them "leftovers" and suspected of being worse than stingy, poor.
Side ham, sometimes good pick. Do not take the scraps dry but shredded a client just refused or heel of coppa, pancetta or sometimes, bingo, bio Parma to 6.95 € per kg approx.
All this means that the bacon under fluorescent plastic has no place in my bacon in the Caesar or the quiche is the worst of Parma or Serrano.

Alade S Caesar, poached eggs and Parma Bio chu "

(You can always hope that a seller put a bone in Pata Negra tray falls, they are also what the bones of the Great Pata negra groceries? Anybody know?). Because it must, the bones of the Pata Negra judeos (coat tails like what my girlfriend tells MOB in the Express this week)
Excuse me, I'm off this week there was Bündnerfleisch nickel in the tank falls, I must see if I have potatoes. A kind of
tartiflette to celebrate the fall of ten degrees since yesterday or rolls with goat cheese, I hesitate ...
(Can anyone tell me whether or not fall is a caret? Because on Blogger, an integrated spell checker tells me no and I have no paper dictionary with me.
On Google found the chute pulls larigot. I thought that the crown has fallen into the abyss it has fallen but is it a true fall?)

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ham salad herbs

In spring, I'm only two or three times a herb salad, both everything is young and tender, before they grew bolder, rise and become too heavy or too woody. Picking
aromatics without robbing the plant, do not worry, in this season, topping will stimulate regrowth.
Just then the wash, pat dry and gently pluck them.
With that, an oil-based dressing, cold-pressed sunflower or rapeseed and a delicate honey vinegar sparingly dosed and some seeds, unroasted pumpkin or sunflower.
Serve with grilled meat or fish.
My mom brought her wild harvest the palm of her apron, I picked almost all (for which Joel reads me, yes the sorrel and burnet come from thee, my burnet has disappeared and my purple sorrel carries two sheets All in all!) in my suburban backyard. In
good food stylist, I put it all on a beautiful cloth LZC very Parisian (now even the towels have press officers): In the sense of
clockwise: wild garlic, sage (in small doses), burnet, sorrel, mint lullaby, lemon balm, fennel, purple, marjoram ...
missing because they are too young: tarragon, lovage

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drivel Spring

Today I will drool:
"What is the best vegetable in the world?"
Go a little effort, eggplant, you follow?
"What are the best friends of eggplant?"
olive oil, garlic ...
"What is better than chicken (Paris region)?" A
Chicken Farm Chestnut

So here's today's menu:

heads of garlic roasted eggplant

2 eggplants. 3 heads of garlic again. 6 c. S. olive oil. marjoram or thyme (fresh or dried).

salt Rinse and dry the eggplants, cut them in half lengthwise and crisscross the top with a knife ..
Cut garlic heads in half horizontally. Arrange the eggplant and garlic in a baking dish, sprinkle with salt and drizzle with olive oil, then crumble the herbs on top.
Bake the dish for 30-45 minutes at 180 degrees.
Cool vegetables. Remove the eggplant pulp with a spoon and mash coarsely with a knife on a board. Squeeze half heads of garlic to get the pulp and mix with eggplant.



Serve as is, cold starter, mixed with penne pasta type or hot with roast chicken killer.
winter, you may substitute garlic for the garlic smoked Arleux (a wonder that online ordering), the smoke goes particularly well with eggplant.

Ok, you'll see in the picture today I put the eggplant directly on the bottom of the oven, that's kind-smoked barbecue.


What do you do when the prodigal son returns home after six months in Montreal and Tokyo, and he can not hear the word "toro" without cringe?
I do not kill the fatted calf, I know that nothing makes him happier than a real simple roast chicken with a little bacon fat thighs pinched between Cevennes, the thyme and salt scrub.
Today, as in the spring, here is a chicken (the Farm Chestnut) who "Daron kills his"

Place in bowl mix the herbs you have:
thyme, bay or rosemary (easy on those two), sage, a handful of wild garlic leaves (see below), taken a few sprigs of fennel head, make your own mix: marjoram, tarragon ... of fresh, dry.
Add a slice of salted butter, mix.


Leave the chicken for a moment soften at room temperature to soften the skin off the hand and place the herb butter under the skin. The thighs, the skin incision for a better access.
Roast at 150 degrees until the thigh pricked in the thickest part should give a colorless juice.
cook at the same time in the pan a mixture of seasonal vegetables into large dice (where I watch what I have in the pantry), turnips, sweet potatoes, fennel, onions ...

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ursinum Alium, ephemeral pleasure


Wild garlic, wild garlic, although it is found everywhere in the spring in Europe (excluding Mediterranean area), it is ignored in France and even considered a fever.
can eat the bulb, leaves and flowers. In the forest, the distinguished thrush and grape hyacinths, very toxic, is childish, nose enough!
It is so popular in Canada where the bulbs are eaten traditionally pickled sweet it is now strictly protected.
In Switzerland and Germany, most preferred the leaves in spring, fresh and as pesto.
is what gives some bulbs collected in the forest that I left a few years to naturalize nicely in the shade.
To preserve it, no need to eat the bulb, simply chop the leaves with a knife at the last moment, or mix them in place of basil pesto that moves.
Right now he is about to bloom, we can undo some white umbels in the salad, leaving enough for him to replant. Within a month, the leaves will be gone until next March.