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I could eat hummus (aka “hommus”) all day, as long as someone keeps putting this tasty chickpea and tahini paste in front of me. But I used to be indifferent to tabouli (aka “tabouleh”), having mostly experienced it as the padding between the meat and the wrapping in some pretty pedestrian donair kebabs.
Never liked parsley much as a kid as it was. But my tastes have mellowed; I now realise that parsley has its place, and that place is tabouli. Making it is a lot of fun and it’s easy. Ditto for the very tasty hummus (especially if you have a bigger blender than ours!).
Now, Len enthuses that what we’re making here is a lovely Middle Eastern or Lebanese dish. But what about the pork on those kebab sticks, Len? I don’t think it would go down too well at a halal or kosher table.
Well, in the spirit of Crash Test Kitchen we’re improvising. They’re not big eaters of lamb in these parts, so it’s either a matter of paying a small fortune for good New Zealand sheep meat or compromising with the abundant and much cheaper Canadian pork. The Kiwi baa-baas get a reprieve until the next very special occasion.
Anyway: watch, listen, then repeat in your own kitchen!
- Waz.
Duck in for Christmas
Our roast chicken recipe: hot and fast
No-fuss fish pie
Classic bolognese
Portuguese custard tarts (pasteis de nata)
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One chicken, three ways
Bones about it: Beef stock from scratch
Heart-melting chocolate pudding
Cracking creme brulee
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How To Eat An Island
The lost cod episode
Fabulous use of video blog! Documentary style story telling with an educational focus. How do you know when video is good? It’s good when it hold your attention and you thought of nothing else for at least 5 minutes. The cook held my attention as well as your editing.
Congratulations! I want more!
Nerissa
http://www.TheVideoQueen.com
Thanks for the comments from the yahoo group about the windows movier player. I like your vlog..
It makes me hungry, except for the banana video.. yuk…
later.
http://www.lastlapnick.blogspot.com
you guys are too cute, and brave! i went to a place that serves only hummus here in NYC - so delicious!
I EaT NY
Delightfully refreshing… Just loved your freeflowing approach to making something grand to eat.
Keep up the great work!
DU
Hey … cool! This is a first for us: the first post we’ve made where ALL the comments have been from strangers, not just our friends and family who are sorta obliged to be nice to us!
Thanks for visiting, you guys. Hope to see more of you around here.
Waz and Lenny.
I eat hummus everyweek. 5 days a week. I have always wondered if I should make it. Now I know. You have your own cooking show, can you beleive it? And your audience is potentially much larger than any chef before you. Amazing huh? I also have cooking shows in my private collection. There are a bit too embarrasing for the web. Yours are great!
Can you do a vegetarian show for us?
I am enjoying your shows very much! I beleive the word for green onions that you were searching for is “scallions”, not shallots (which are another onion-y thing altogether).
Great work - keep it up! Too bad that I missed you in Canada!
chinders, Vancouver Island, BC
Hi. We have just discovered CTK. We love it! I just love the way Waz keeps up this constant criticism of what you’re doing Lenny. I think I’d have bonked him on the head with a frying pan by now - but he is quite sweet, isn’t he? Anyway. Living in New Zealand and knowing a farmer, we have access to the most gorgeous sweet lamb for next to nothing. It costs us $70 for a whole sheep, as opposed to about $20 for a LEG in the supermarket. Yummm.
Cheers, Miren and Ross, Dunedin, New Zealand