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Miki Kawasaki
- Location: Bronx, NY
- Favorite foods: Spicy things, smoked fish, basterma, and virtually anything made with fake cheez.
- Last bite on earth: Kitfo... or maybe I'll just sink my teeth into a cow?
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Do You Dukkah? All About the Middle East's Addictive Blend of Nuts, Seeds, and Spices
Good question! Dukkah is made mostly with nuts, seeds, and spices, with all contain oils that can go stale or loose their punch over time. Certain factors, such as light and heat can hasten this decline. It's best to keep your dukkah in an airtight container in the cupboard or other dark place, but if you are holding onto it for an extended amount of time, you may want to consider moving it to the fridge.
Do You Know Your Tsukemono? A Guide to Japanese Pickles
@ballardelle With a little Googling, you can find homegrown tsukemono recipes on the internet (even more so if you can read Japanese). I also found Elizabeth Andoh and Sandor Katz's books helpful, although they are short on recipes. The only English language resource that I know of that tries to bring them all together, however, is Karen Solomon's Asian Pickles, which is geared toward novices, but should at least give you a feel for the ingredients and methods.
And yes, it's pretty hard to find real deal tsukemono in the states, whether online or in stores—it's one of the things that my expat Japanese dad would request in his care packages from back home!
10 Bartending Terms You Might Not Know
I'd also add a "tall" drink (and have even encountered a few bartenders who didn't seem to know what that is), for a mixed drink in a larger glass with extra soda or juice and the regular amount of liquor. Good for when I want something to sip on without getting buzzed too fast.
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I'd also have to heartily recommend Zenebech Injera. When I lived in DC, I'd stop by at least once a week to get their kitfo, dulet, gored gored, or vegetarian combo, and still make a point of going there whenever I'm in town.