on my first visit, I paid &9 for a nice lunch, a bit much for a paper plate and get your own water. Paid, left tip. Then refused just a dollup of the tadziki sauce for my takeout, unless I paid another dollar. OK food, horrid service. I can do better elsewhere.
Wasn't gonna mention it myself, but I agree with CBITW on the wait... I've regularly encountered waits of 25-30 minutes, which for this kind of food, no matter how good, is just too long. Great that they're getting all kinds of traffic for their positive reviews, but when traffic spikes, they need to adjust their staffing accordingly. If they can't find a way to do this, then I'm afraid they're just not up to running a business. That said, I'm willing to reserve judgment a bit longer, wait a few weeks and then give 'em another try.
"We don't need another Gyro"
The Cedo plate & baba. side I'd ordered was truly good, but a heads-up about the 55 minute wait would've been appreciated.
Great. *Just* as the crowds were beginning to die down from the WW write-up...
The falafel itself is excellent, without peer quite honestly, although the sandwich they make with it isn't nearly as interesting as the falafel wrap at Wolf and Bear's (authenticity be damned!). If I could have W&B make a wrap with a batch of Cedo's falafel instead of their own, that, to my mind, would be the ideal falafel sandwich. Agreed that the hummus and döner gyro are top notch. The ful didn't make me do any back flips, though (they should probably reconsider their decision to spell it "foul" on the menu, btw).
I've been looking forward to trying the fried potatoes, but the handful of times I've been in, they've either run out of them, or hadn't been able to make any to begin with, due to the crazy review traffic. Looks like I won't be gettin' any of those potatoes anytime soon...
Sorry to disagree, but Tarboush at 32 & Hawthorne has the best Middle Eastern (homestyle) food in the state. I lived in the Mideast for 3 years, and spent some time in Lebanon. While I do not have the skills at prose of Mr. Onstad, I know what tastes sublime (and authentic.)
I told the owner that his food tastes like "somone's Mom made it." I know from whence I speak, having had the wonderful opportunity to be fed a couple of times by Lebanese mothers.
If you want good Lebanese, without the Syrian carbombs - go to Tarboush.
Translation: Cedo's rules. I heartily concur.
agree with orbit. spike, he probably meant "excruciating", but thanks again for the clever input. Maybe just stop sounding like a caveman, or spoiled, attention-starved little child next time.
I'm more concerned about using the phrase "moist payload" for describing food.
"excruciating culinary standards"
Onstad write goodly every time! He very _excruciating_ in his badness. Not know "excruciating" mean something really not same as "exacting." But both start with "ex" and sound important, so Onstad say.
No love for Mississippi Pizza Pub?
cat-o-th-woods on found alder skewers over a fur-natcher fire is th meal o them battlin' kings what is fightin monsters on th-lord-o-th-ring.
The big secret here is drying the chicken first. When I use the three pan method (personal preference), the first thing I do is toss the chicken in corn starch to dry it out. I shake off the excess and pat that with a paper towel. The minor secret is to let the chicken sit for a few minutes before you fry. This hydrates the flour and makes it combine with a tiny amount of oil to form the crispy coating. PS: My former contest winning rub for brisket was mostly Lowry's. I use a similar mix of ingredients with smoked paprika now and it is a little better. Lowry's is an excellent product!
So-so recipe, except: chicken, when dry and then dusted with flour, is very crispy. But so it is also with panko or fresh bread crumbs. Or nothing. If one knows what they're doing. I suppose the Lawry's seasoned salt is OK, more or less. A matter of taste.
Otherwise, it sounds like he hasn't eaten (or cooked) very much chicken. Brining or soaking in buttermilk overnight, adds hugely to flavor, juiciness and tenderness of white meat (which he thankfully doesn't tackle; his method would turn it into chicken leather). The dark meat becomes succulent. And eating the third section of the wing, bone and all? Come on...ever heard of stock?
Lawry's is the only commercial spice that made it from my Mother's kitchen to mine. Her recipes were London East End meets Sunset magazine circa 1963 - think savory filling in a puff pastry, with garden salad. This is her recipe for Chicken - only she sectioned a whole bird, to please those who like gnawing on small bones.
Thank you for sharing this recipe.
I am sure that it will be predominantly featured on our holiday table Meat Day next.
Fine days to you, sir.
Any fool knows Cat-of-the-woods is meant for stew and stew alone. [points to Gregory's heart and then hand]
I once had prime rib at Lawrys' restaurant in Los Angeles. This was in about 1968. Some of, if not the, best prime rib I have ever eaten, so no foul recommending their salt.
Thanks for the fine description with many helpful elaborations!
Take no truck with this man's claims. Peter H. Cropes' only lawful claim is to a meager birthright on the narrow, leaf-cluttered trail of an aimless lineage. The trail is cut through the heavy, wild woods in which his forebears have bred, openly, heedlessly, in moonlight, as the animal urge took them, frantic and fearful as the small mammals of the forest, their tiny hearts fluttering out the beats of a short and meaningless existence. To mix Lawry's (which, I admit, will work in a pinch) with Old Bay is to take after the fashion of the city dwellers, when they mix baking soda into their cocaine. To add weight but not substance, in the name of profit, in the face of a quality drug experience. To the best of us, fried chicken is as a drug. We will do what we must to protect it.
I too am interested in the mixture of Lawry's and varmint. Please send pamphlets.
This sounds like a simple and honest recipe for a sensible meal. Can other animals be fried in this way, such as raccoon, opossum, or cat-of-the-woods?
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