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Baklava - Page 2

post #16 of 25
7/27/10 at 8:03pm
Quote:
Originally Posted by sho'nuff View Post
next time youre in santa ana/costa mesa area, go to chicken maison (corner of bristol and alton, target plaza). they have good kebob meals. chicken kebob or the kafta kebob. hummus and rice.

try one baklava. eat it with a coffee in hand. i promise you, you will love it. if not, i will paypal you the meal price back refund.

Ah, I was just at South Coast Plaza for lunch yesterday and ate at Nello Cucina. I'll keep in mind Chicken Maison and make it a point to eat there as I tend to end up around that area quite often for lunch.
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post #17 of 25
7/27/10 at 8:12pm
funny i was at crystal court yesterday too around the nike store area and didnt see any guy in biker spandex shorts and golf polo on? i might have just missed you.

yeah that italian restaurant is very good but chicken maison is sort of a hole-in-the-wall place. not alot of tustin elites go there but i hope youll like it still though
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post #18 of 25
7/27/10 at 8:33pm
Quote:
Originally Posted by sho'nuff View Post
funny i was at crystal court yesterday too around the nike store area and didnt see any guy in biker spandex shorts and golf polo on? i might have just missed you.

yeah that italian restaurant is very good but chicken maison is sort of a hole-in-the-wall place. not alot of tustin elites go there but i hope youll like it still though

Hahahaha biker spandex shorts and golf polo. I was there from 1:30 to 3:00 and was just in a plain black t-shirt and white shorts with a short petite blond girl.

The little hole in the wall places are the best places in OC. I'll give that place a try.
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post #19 of 25
7/27/10 at 11:57pm
Quote:
Originally Posted by kwilkinson View Post
Do you know the American measurements? If not, I'm sure I can find some kind of conversion chart... or just use those proportionately.
Roughly 240ml = 240g (of a liquid) = 1 cup and 454g = 1lb. So:

* 1 1/3 cups unsalted butter, melted
* 16oz Filo pastry
* 1 lb pistachio nuts

For the syrup:

* 2 cups Sugar
* 2 cups water
* juice of 1/2 lemon
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post #20 of 25
7/28/10 at 5:26pm
+1 on the syrup made with rose water. Orange blossom water can also be nice.

Using clarified butter or ghee makes a big difference, it has a cleaner, less cloying flavor.

I used to make it with hazel nuts instead of pistachios.
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post #21 of 25
7/28/10 at 8:30pm
Quote:
Originally Posted by TheButler View Post
Roughly 240ml = 240g (of a liquid) = 1 cup and 454g = 1lb. So:

* 1 1/3 cups unsalted butter, melted
* 16oz Filo pastry
* 1 lb pistachio nuts

For the syrup:

* 2 cups Sugar
* 2 cups water
* juice of 1/2 lemon

WHere is the honey????
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post #22 of 25
7/28/10 at 8:59pm
Quote:
Originally Posted by Flambeur View Post
WHere is the honey????
The syrup is instead of the honey. It has a lighter flavor.
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post #23 of 25
7/29/10 at 12:33am
Quote:
Originally Posted by Archivist View Post
The syrup is instead of the honey. It has a lighter flavor.

screw that.
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post #24 of 25
7/29/10 at 8:58am
I haven't had any good baklava in chicago, although my parents used to order pretty amazing baklava from Detroit. If anyone here makes some, I will pay a pretty penny to get my hands on some!
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post #25 of 25
7/29/10 at 2:13pm
supposed to very good (according to cabbies!): http://www.gulluoglubaklava.com/
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