Shandiz review
DG
so far. I'll tell you what I had both times (sorry I don't know the
names exactly).
The first time I had the chicken kebab dish (it's one of the ones which
has a picture on the wall). It came with saffron rice (do they really
use saffron? it's really expensive... perhaps safflower? I heard that
can be used as an imitation), roasted potato, salad (with feta chese),
and a grilled tomato. It came with a free pop (advertised as "this week
only" but this week is a new week and the promotion is still on). No
complaints, it was a lot of food for $6.99. There were two other
similar dishes which were $4.99 and $5.99 but had beef instead of
chicken. There were some others which were more expensive which I think
had veal or fillet or something like that....
The second time I went, I went for a stew. It started with 'gh' which
is that farsi sound that I can't pronounce so I just ordered by number,
so I have no idea what it was called. It was beef and kidney beans in a
green-coloured sauce (made with some herbs, parsley, basil, can't
remember what else exactly). The sauce had an interesting taste, not
what I'm used to, but I liked it. The beef and beans were very good.
It also came with some saffron rice on the side. The free pop "deal",
as I said, was still in effect. I can't remember the price, maybe
$5.99? Again I was pleased.
The place is very clean, no surprise since it just opened. It looks
like they bought all their tables and lighting fixtures from Ikea, and
the people that work there are all nice.
What's the name of that spice they use? It's a redish burgundy powder,
not too fine, and not too strong. There is a bottle of it on every table.
Dave
Prabhakar Ragde
> The second time I went, I went for a stew. It started with 'gh' which
> is that farsi sound that I can't pronounce so I just ordered by number,
Sure you can pronounce it; just make a "g" sound and breathe out as
you are doing so (says Prabhakar who has a similar sound in the middle
of his name).
> What's the name of that spice they use? It's a redish burgundy powder,
> not too fine, and not too strong. There is a bottle of it on every table.
Sumac?
http://www-ang.kfunigraz.ac.at/~katzer/engl/generic_frame.html?Rhus_cor.html
Thanks for the review. Wow, all these new choices! Now to
find some time to actually visit these places. --PR
--
Prabhakar Ragde plr...@uwaterloo.ca
Professor, School of Computer Science DC 1314, (519)888-4567,x4660
Faculty of Mathematics Waterloo, Ontario CANADA N2L 3G1
University of Waterloo http://db.uwaterloo.ca/~plragde
DG
Prabhakar Ragde wrote:
> Thanks for the review. Wow, all these new choices! Now to
> find some time to actually visit these places. --PR
>
Jamaican jerk is coming soon as well. I'm not sure if I've had jerk
before. I've been to some caribbean restaurants before, but I don't
know if what I had was jerk. Any relation to beef jerky?
On another note, I walked by Mr. Panino and it looks more even more like
a Chinese fast-food restaurant. I wonder if they'll ever bother to get
a new sign and change their name. One advantage of eating there over
say, 3-item combo type places, is that they make it fresh but still fast
and cheap. I ate there once, I got some kind of spicy chicken with
noodles. It was made in front of me, and was fresh and hot. The fact
that they still advertise Balkan Chevaps, the 1/2 pound burger, and have
an Italian name is a bit strange.
--David
"@netscape.net ,bigdodaddy@netscape.net,fiori1950m@yahoo.com,woodward1955@hotmail.com,jjbobokilla@netscape.net >
no most definitely not. i love jerk chicken you can get some jerk
sauce at food basics it is better (spicer,more flavourful) than
presidents choice , its all in flavour you like .as a start maybe try
presidents choice and work your way to the food basics .always use the
liquid it is better for beginners .
i marinade it over night and bbq the meat obviously the more you use
the hotter so experiment until you get it right (i use about 1/4 botle
for a bag of legs approx 8-10 legs)
when you go to a carrabean restaurant always get rice and peas,jerk
chicken,cole slaw and curry goat mmmmmmmmmmm i am hungry now !
Prabhakar Ragde
> Jamaican jerk is coming soon as well. I'm not sure if I've had jerk
> before. I've been to some caribbean restaurants before, but I don't
> know if what I had was jerk. Any relation to beef jerky?
"Jerk" is the name of a marinating method where meat is smeared with a
paste made from Scotch bonnet chile peppers, scallion, allspice,
thyme, and various other spices, then grilled over charcoal. My
favourite is jerk pork, but it is hard to make at home because it
takes so long to cook. In summer jerk chicken is one of our standards
-- using boneless, skinless thighs, and bottled jerk spices (Grace
brand, available at Food Basics) as a basis (I usually toss in some
extra allspice, orange juice, and soy sauce), it is a quick
preparation (though you have to prepare in advance so that it can
marinate all day or overnight) cooked on a gas grill.
The Caribbean restaurant coming to the University Plaza is run by the
same people who run Rainbow Caribbean Cuisine in downtown Kitchener,
about which I am not crazy. But all it takes is one cook who puts in a
good effort; maybe we'll get lucky. The cuisine itself is pretty damn
tasty. --PR
DG
> DG <david.gra...@telus.net> writes:
>
>
>>Jamaican jerk is coming soon as well. I'm not sure if I've had jerk
>>before. I've been to some caribbean restaurants before, but I don't
>>know if what I had was jerk. Any relation to beef jerky?
>
>
> "Jerk" is the name of a marinating method where meat is smeared with a
> paste made from Scotch bonnet chile peppers, scallion, allspice,
> thyme, and various other spices, then grilled over charcoal. My
> favourite is jerk pork, but it is hard to make at home because it
> takes so long to cook. In summer jerk chicken is one of our standards
> -- using boneless, skinless thighs, and bottled jerk spices (Grace
> brand, available at Food Basics) as a basis (I usually toss in some
> extra allspice, orange juice, and soy sauce), it is a quick
> preparation (though you have to prepare in advance so that it can
> marinate all day or overnight) cooked on a gas grill.
I found two recipes for this in the two books I have, which differ quite
a bit, especially the 2nd which has sugar, soy, lots of garlic (sounds
like terryaki), and acidic flavours (lime and vinegar). #1 is from an
Australian, #2 is from a Canadian.
#1:
1 onion
1 clove garlic
2 tsp allspice
1 tsp chili flakes
1/2 tsp pepper
1/4 tsp thyme
salt
2 tbsp dark rum
1 tsp ginger
2 chicken breast fillets
#2:
1 onion
3 cloves garlic
2 tsp allspice
1 scotch bonnet pepper
1/2 - 1 tsp hot pepper flakes or sauce
1 tsp pepper
2 tsp thyme
1 tsp salt
1 Tbsp. sugar
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 cup lime juice
1/4 cup red wine vinegar
1/4 cup soy sauce
1/4 cup vegetable oil
3 lbs chicken
Aziz Kara
On Wed, 25 Feb 2004, DG wrote:
> and a grilled tomato. It came with a free pop (advertised as "this week
> only" but this week is a new week and the promotion is still on).
...
> The free pop "deal", as I said, was still in effect.
>
Not last night it wasn't. Someone must have complained...
Aziz.
DG
That's it, I'm not going there anymore if there's no free pop. :-)
Well, maybe now that it's non-free they'll broaden the selection which
was previously just Coke and diet Coke.
I'd really like to try some Doogh though...
Dave
DG
kebab, same as what I described below with ground beef instead of
chicken) for $5.99. Salad, potatoes, saffron rice, tomato, and I also
got some crunchy rice thing. They only give you the crunchy rice thing
if you ask for it. I saw the guy before me ask for it. It wasn't that
great, but it was extra, so no big deal. I asked for a sample of the
barbery-saffron rice they had sitting there. It was tasty (I can't
describe it any better than that). Apparently it comes with the steam
chicken meal which is $4.99. The ground beef was a bit bland, but not
bad, and there was a lot of it (2 skewers worth). I don't think I've
ever eaten that much for $5.99 before.... The girl that was there
tonight really loaded up my plate.
--Dave
Gary Yeung
no GST deal on Sunday, Monday and Tuesday. :)
Gary
DG
chicken, potatoes, salad, rice, pop.