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Barbecue in the city

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It was awesome. It was so good that I'm amazed I didn't do it earlier - summer is not really summer until one has barbecued.

The food was roundly described as excellent, and as my own worst critic, I concur. The potato and eggplant curry was not my best, but it passed muster. The barbecued skewered mishkaki (in Turkish, çöp şiş) was extremely good - tender, juicy, spicy. The lamb chops were fantastic, although I did not use Ace's excellent recipe. Instead I used my version of mama's old paste recipe (ground cumin, ground corriander, red chili, ginger powder, fresh garlic, lemon juice, brushed onto the chops).

Part of the success I attribute to the excellent ingredients you get here in Turkey. Going shopping is a bit frustrating because the variety in terms of products is far less than the US (no corriander leaves, for example), however whatever you do get is extremely fresh. I used beautiful, large lemons for the lemon juice (rather than bottled) and I believe this made a huge difference to the taste and moisture of the meat. As I intimated before, my butcher is a hall-of-famer who, at the end of his career, should have his cleaver bronzed and his number retired. Furthermore, I was cooking with real charcoal rather than convenient propane gas.

Oh, and my guests were drunk.

1 Responses to “Barbecue in the city”

  1. Anonymous Arjun 

    Like you don't get fresh lemons in SF?

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About me

  • I'm Sunset Shazz
  • Living the dream in Istanbul, Turkey
  • I grew up in the hardscrabble streets of suburban Ottawa, Ontario, committing petty crime, insulting the elderly - basically the classic misspent youth. When I was 19, I moved to West Philly, where I put myself through the Wharton School by dealing crack and hustling. After stints in Paris and London, I eventually graduated and moved to San Francisco, where I put in eight years hard labor working for The Man. But now I pop bottles with models, deciding cracked crab or lobster - who says mobsters don't prosper?
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