baklava

"I don't want to know what that bread or baklava is going to look like in 30 years.

Oil and TP makes a pretty good zatar baklava.

If only I'd read about baklava code that day.

I have the same thing with baklava, 90% doesn’t taste good but you always keep looking for the 10% that does.

And then there is baklava code[1], with too many thin, fragile, porous layers.

You missed what I think is baklava's main point: "The only things that have changed are access to such ideas and the volume of our records.

Alton Brown demonstrates how to make your own in the episode where he makes baklava—one of the ones currently on Netflix in the US, I think.

Are you saying the home-made baklava was usually disappointing or the bought baklava was?

I have the fotunate/unfortunate experience of growing up eating home-made baklava.

After making reference to artisan bread from Germany and baklava from Iran, the author asks, "How many items in our homes today will gain value over the next 30 years?

Employer-provided healthcare is one layer of the Kafka baklava that obscures the cost of healthcare and prevents better cost controls and price discovery in America.

He covers many classics, like creme caramel, tarte tatin, baklava, omelette siberienne, etc. He also explains the basic techniques well, like beating egg white with molten sugar to get a sturdy cream.

Have you never had a New York sourdough bagel?> Baklava is hard to find outside college towns and metro areas in the US, this makes it uniqueBaklava is hardly unique to Iran unless you expressly call it 'Iranian baklava'.