tag:blogger.com,1999:blog-31835761.post6717862921568026877..comments2024-03-14T13:58:46.869+11:00Comments on I Eat Therefore I Am: Baklavathanh7580http://www.blogger.com/profile/12101572834580539226noreply@blogger.comBlogger17125tag:blogger.com,1999:blog-31835761.post-50693997449178462422009-11-29T13:51:28.397+11:002009-11-29T13:51:28.397+11:00Vida, did you ever think those who write anonymous...Vida, did you ever think those who write anonymously do so because they have no accounts with google and such.<br /><br />I have been having difficulty posting with my google account so I will try posting it anonymous to see what happens, not because I am trying to hide anything.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-31835761.post-22367077555590350052009-11-29T13:42:06.248+11:002009-11-29T13:42:06.248+11:00Hi:
I was searching for something to guide meto s...Hi:<br /><br />I was searching for something to guide meto score baklava with a litle more ease, and I think the 20 minutes thing sounds very interesting. Thank you.<br /><br />I just finished assembling the baklava, and anyone who has tried it has said it is the best they have ever eaten. Although based on a recipe by McCall's, I have made a few changes to suit my tast, and the first is not to use the spices. The second is I make a light syrup, with ORANGE BLOSSOM water. Bring to a boil and simmer for ten minutes. The lemon is added usually to prevent the syrup from crystalizing. But with the speed baklava disappears, is there really time for crystalization?<br /><br />Regarding buttering the sheets, try every other one instead of every one (McCall's). I have even tried cheating and doing it every 4 or 5 with extra butter on the top sheet and a few knife stabs. Arabs don't make it with cinnamon etc. We just make it with nuts, and the divine flavor comes from the orange blossom of the syrup. <br /><br />I think if you do a search for Baklava, McCall's Cooking School, you will find the exact proportions except the person puts 1.5 lbs. of filo instead of the one pound that my recipe has. I think 1.5 might be more realistic with this recipe. And they say, hot syrup over cold baklava, or cold on hot. I use cold on hot.<br /><br />Lastly, I will tell you one thing: If you found a good baker and with such reasonable prices, you don't need to ever go without baklava. It truly is a heavenly sweet!<br /><br />LaylaLaylakafhttps://www.blogger.com/profile/11233715349438893758noreply@blogger.comtag:blogger.com,1999:blog-31835761.post-45435617675010311032008-08-13T20:50:00.000+10:002008-08-13T20:50:00.000+10:00Vida,Please don't insult our anonymous friend. It'...Vida,<BR/><BR/>Please don't insult our anonymous friend. It's people like him that make people like you talk on his blog.<BR/><BR/>He's a god of commenters!!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-31835761.post-49904156357840672882008-08-03T16:10:00.000+10:002008-08-03T16:10:00.000+10:00Vida, now I get it. So you have to dry it out. I g...Vida, now I get it. So you have to dry it out. I guess it's like any other pastry. If you make it, you do intend to use it straight away, unlike the store bought stuff like you said.<BR/><BR/>I don't need to know who these people are. They can be anonymous all they wish. I will take criticism, just not abuse.thanh7580https://www.blogger.com/profile/12101572834580539226noreply@blogger.comtag:blogger.com,1999:blog-31835761.post-38430408852409596882008-08-03T14:31:00.000+10:002008-08-03T14:31:00.000+10:00Thanh, it's really sticky so you can stretch it wi...Thanh, it's really sticky so you can stretch it without it tearing and breaking but you dry it out and that is when you can use it and fold it for storing etc. Also when you are making it fresh you DO NOT store it - you use it instantly, I mean that is the whole idea right! It's the store bought stuff that needs to be frozen or stored that gets altered a bit... like fresh pasta and dried. <BR/>As for the comments - clearly those people are bullies not to mention cowards who are hiding behind their anomininity - I mean if they weren't then they would say who they are for everyone to know exactly what they are made of. We are all out there and not hiding anything because we are not ashamed of our behaviour - nothing to be ashamed of... pity there are such horrible people around. Keep strong and safe... V xVidahttps://www.blogger.com/profile/00647721974409945139noreply@blogger.comtag:blogger.com,1999:blog-31835761.post-15394388586236869352008-08-02T23:49:00.000+10:002008-08-02T23:49:00.000+10:00Vida, all by hand. Oh my goodness. If it's sticky ...Vida, all by hand. Oh my goodness. If it's sticky though, how do you cut it into smaller sheets and store them without all the sheets sticking together? You've painted an image for me of something like roti where they then fold it into layers that are all stuck together. But the store bought filo is definitely individual sheets that can be pulled apart.<BR/><BR/>I don't particularly like the comments, but I'm also not too bothered by them. I've only had to delete one where the Anonymous guy called me a really abusive term. It's funny how he can proclaim to have so much experience in the food industry, but yet be so closed minded and abusive just because I disagree with him in regards to a few restaurant reviews.thanh7580https://www.blogger.com/profile/12101572834580539226noreply@blogger.comtag:blogger.com,1999:blog-31835761.post-80243615284128876622008-08-02T20:43:00.000+10:002008-08-02T20:43:00.000+10:00Thanh, no all by hand... there is no machine and y...Thanh, no all by hand... there is no machine and you could not use a machine because the mix is soooo sticky... it's like elastic and mum used to lift the edge quickly and let air rise and stretch it... she would have the entire dinning table covered in the stretched filo... it was such an art... I wish I had had the forsense to video the process but I did not... I do still have my sweet memories or it though... Vida x P.S. sorry you have had to deal with those awaful people leaving yucky comments, not nice at all. Good on you for being so calm about it!Vidahttps://www.blogger.com/profile/00647721974409945139noreply@blogger.comtag:blogger.com,1999:blog-31835761.post-32088408696075213462008-08-02T17:34:00.000+10:002008-08-02T17:34:00.000+10:00Vida, I actually was thinking how much harder it w...Vida, I actually was thinking how much harder it would have been had I had to make that filo pastry. How do you manage to actually roll out the filo so thin? Do you need to use a machine, like making pasta?thanh7580https://www.blogger.com/profile/12101572834580539226noreply@blogger.comtag:blogger.com,1999:blog-31835761.post-18642539697961441672008-08-01T22:16:00.000+10:002008-08-01T22:16:00.000+10:00Thanh, can you imagine making the filo pastry by h...Thanh, can you imagine making the filo pastry by hand - my mother used to!!! She was amazing... maybe I will try it one day... I usually just buy it... My mum used to make baklava, but also apple, walnut, pumpkin, sour cherry and semolina, cheese and lots more delicious dishes involving filo pastry... she was the best... you have done well with yours too! V xVidahttps://www.blogger.com/profile/00647721974409945139noreply@blogger.comtag:blogger.com,1999:blog-31835761.post-32045270134227072362008-07-31T20:51:00.000+10:002008-07-31T20:51:00.000+10:00Ran, I know that one of El-Fayah's baklava has ros...Ran, I know that one of El-Fayah's baklava has rosewater. I actually prefer it without the rosewater. I'm not sure I've tasted any of his with orange blossum yet. I must ask him next time what he puts in his sugar syrup.thanh7580https://www.blogger.com/profile/12101572834580539226noreply@blogger.comtag:blogger.com,1999:blog-31835761.post-41863796234774990292008-07-31T14:37:00.000+10:002008-07-31T14:37:00.000+10:00arabs normally put rosewater or orange blossum wat...arabs normally put rosewater or orange blossum water in the syrupRanhttps://www.blogger.com/profile/06568352148465203176noreply@blogger.comtag:blogger.com,1999:blog-31835761.post-19445807885525672442008-07-28T11:56:00.000+10:002008-07-28T11:56:00.000+10:00I'm glad you liked the baklava. It did fall apart ...I'm glad you liked the baklava. It did fall apart a bit. I need to squash it down more next time I think.<BR/><BR/>My common sense is as tight as your spending.thanh7580https://www.blogger.com/profile/12101572834580539226noreply@blogger.comtag:blogger.com,1999:blog-31835761.post-80071053464841997262008-07-28T11:24:00.000+10:002008-07-28T11:24:00.000+10:00I admit this dish was quite tasty, but it fell apa...I admit this dish was quite tasty, but it fell apart like your common sense.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-31835761.post-16980850831261769492008-07-28T09:08:00.000+10:002008-07-28T09:08:00.000+10:00Cathy, we're of the exact same opinion that El-Fay...Cathy, we're of the exact same opinion that El-Fayha baklava is the best. I like everything they make, except the semolina squares which I tell him never to put in when I get a mixed tray.<BR/><BR/>The method of pouring butter over everything sounds a lot easier than brushing between each sheet. Cold sugar syrup is an interesting one. Because normally they always say to use hot syrup so it soaks into the pastry. And no honey, wow. I can never quite work out what they put in the syrup because it's so tasty.<BR/><BR/>The Pistachio squares, like a tulip flower with the nuts in the middle is my absolute favourite one. I just went there this past Saturday and got some more. They're so tasty I've finished half of it already.thanh7580https://www.blogger.com/profile/12101572834580539226noreply@blogger.comtag:blogger.com,1999:blog-31835761.post-64476435883700877352008-07-27T23:05:00.000+10:002008-07-27T23:05:00.000+10:00Oh, dear. I just wrote this huge long comment tell...Oh, dear. I just wrote this huge long comment telling you that I had a challenger for you with THE best baklava on Sydney Road and then checked which one it was and of course, it's the same one.<BR/>What can I say, I am so right there with you. Everything is amazing.<BR/>Also, I tried the method that Fedi (or however you spell his name) reckons he does: filo, nuts (spices etc), filo, and cut it I think, then pour the melted butter over the lot, bake, then cold sugar syrup. No honey, too overpowering, he said. I keep meaning to try it again. <BR/>Have you tried his pistachio "princess" pastry? it's square and I think he calls it Princess Di or something. divine!!!cphttps://www.blogger.com/profile/16212291689489887509noreply@blogger.comtag:blogger.com,1999:blog-31835761.post-84424030047585006622008-07-26T16:36:00.000+10:002008-07-26T16:36:00.000+10:00You're so right Agnes. Cooking would be so much ea...You're so right Agnes. Cooking would be so much easier if there was sous chef to prep all the ingredients and a kitchen hand to them wash up all the dishes. If only.....thanh7580https://www.blogger.com/profile/12101572834580539226noreply@blogger.comtag:blogger.com,1999:blog-31835761.post-48029196772732700542008-07-26T15:30:00.000+10:002008-07-26T15:30:00.000+10:00You need a sous chef to do all your prep work for ...You need a sous chef to do all your prep work for you!Agneshttps://www.blogger.com/profile/02682199058521082342noreply@blogger.com