In Indonesia we call as pisang tanduk......and u know in Indonesia we have so many kind of banana, banana = pisang, pisang lampung , pisang emas are very small, pisang kepok, pisang nangka, pisang uli , pisang tanduk are better to cook first, pisang susu, pisang raja, pisang ambon, still so many kind of banana here.....there is banana from Papua island more bigger than pisang tanduk
One mone question for Olive Oil...Im using for Bourges Extra Vigin but when I taste it alone, it doesn't taste good a bit sour taste. Can you tell like what taste the original olive oil should feel? Thank you in Advance
This video literally help me to understand the Za'atar.I was thinking this is only one herb and sesame seeds mixed but now i noticed,its a mix of different herbs. I have eaten from different food stalls and im curious to know how the make it tangy/sour? In local Tandoor/mud oven this is not tangy. does Sumic makes it tangy?
did an amazing job, I myself have state for culinary Skills USA and i am nervous but also VERY excited. You did everything VERY well only thing is when cutting the wing off you should French it then shaving off at least 30 secs but other than that amazing job dude. what's your fastest time fabricating a chicken mine is 2 mins and 56 secs.
Hexain sublimes in normal room temperature. Baxian is so dangerous that if I put it in your hand and smell it your brain cells will start to die within seconds.
It ain’t “zataar”, it’s za’tar, with the stress on the first consonant. My favorite is Jordanian za’tar, eaten with just olive oil and a little salt or better with Labneh, a little olive tapenade, shattah hot pepper paste and chopped walnuts. A fantastic breakfast
@@ILIKEUALOT any Arabic grocery store should have the different versions. I make the olive tapenade myself by buying deli olives, pits removed, from the Arabic store and chopping them in the food processor. I then preserve them in olive oil mixed with a little Canary brand Shatta hot pepper sauce. When it’s time to enjoy, I spread out the Za’tar, add some labneh or kefir cheese, put a tablespoon of the olive tapenade and a tablespoon of shatta on the za’tar along with chopped walnuts and olive oil. Enjoy with fresh warm pita bread. Healthiest most delicious breakfast ever.
Warning: Zaatar is delicious and may be habit forming. ; ) It's also good on many savory foods or even toasted on flatbread. (manakish - sorry for the bad spelling.)
Ok we all agree that zaatar is delicious but you can’t claim that it’s ”very good for the brain” because the only country in the Middle East that is economically and technologically developed close to US standards is Israel, and we all know that it is the fact that Israelis came from Europe and US with secular education which leads to a strong economy. So while is delicious, zaatar is not good for the brain. Unless you want to blame the 50-60 years economic gap between Israel and other Middle East countries, on the will of allah, which will make total sense.
