Bay Area Bites
Bay Area Bites | Courtesy of KQED
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Bay Area Bites is a daily blog of culinary rants and raves from Bay Area foodies and professionals via PBS member station KQED in San Francisco.
Traditional Easter Bread
Roasted French Fried Potatoes
More from Bay Area Bites
Breakfast and Brunch
Soup and Stew
Egg and Potato Sandwiches
Quick and Easy
Spicy Yammy Bacon Soup
Soup and Stew
Roasted Balsamic Chicken and Potatoes
Cheesy Turkey Quesadillas with Spinach and Mushrooms
Red Wine Sangria
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I had to make some modification due to food allergies or based on what we had on hand or what we like, but it was still really, really good. I used coconut aminos instead of soy sauce. I used a blend of peppercorns instead of just black peppercorns. I used arrowroot starch instead of potato starch. I omitted the wine and sesame oil. We did not have oyster sa
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I noticed several differences in the video vs. the printed recipe. First, it looks as if Vivian is only using the upper white/light green portion of the scallions. The recipe says to separate the dark green ends from the white. It doesn't specify to use or discard the green ends. I will assume to discard them. Second, she mixes the bread cubes with the
You guys know that coriander is cilantro, right?
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Someone as knowledgeable as you are, SuperChef, surely knows that all peppers are actually native to the Americas. But then, what would Tunisians know about their own native cooking, right? They're probably doing it wrong.
The only country mentioned specifically was Tunisia. She made it clear that the dish is popular throughout a region which, yes, includes Israel. Your pretense that she somehow pointedly excluded Israel is bizarre, and utterly unsupported by the text of the recipe and its explanation.
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