No. 93: Beef Koobideh at Hen House Grill

• As a Persian, I find your original comment not only juvenile but borderline offensive.I'm going to let it go because it sounds like you're just ignorant about Persian food.But as I've said it before to people like you, chelo, that's what we Persians call this preparation of rice, is NOT JUST RICE.It isn't as easy or simple as throwing some grains in a rice cooker. To prepare it right, you need to soak the rice in salted water for at least 2 hours, then drain. You cook it with more water for a few minutes until it is barely there. Then you mix it up with yogurt and butter and steam it gently until fluffy. The yellow part is done by taking a few spoonfuls of the cooked rice and adding saffron. And if you did all this correctly, you get a crispy crust of rice on the bottom of the pan called tadig. It's the best part of it all.The description of the rice on this post was apt.

• Aaaaahh, but it's not just a piece of meat!  It's two tubes of spiced ground beef molded over a flat metal rod that is grilled and unsheathed!

• No, the majority of people will see the picture and see a piece of meat. And while we appreciate your continued patronage of SaFII, we do expect a bit more from our regulars than, say, some Diggster...

• My original comment might not have been classy, I grant you.  However, the majority of people who look at that picture will be thinking the same thing (even if they never met my dog). Again, I respect all of you guys, have read "Fork" for a long time and will continue to.  I truly don't look at what I said about Edwin's prose to be a "potshot", but simply constructive criticism.  I thought he laid it on a little thick considering he was talking about rice.  You are overly defensive...that's my point.

• Sorry, but I don't take kindly to people taking ridiculous potshots at us Forkers. What I said STILL is classier than your original comment--and instead of taking my critique of you, you take a shot at Edwin? Sorry, son, but that's a no-go...

• Edwin is a very good writer, but not at all times.  He was clearly over-the-top and too flowery in his description of the rice.   And you're a fine writer most of the time too, Gustavo; I've actually liked your stuff for years.  Your problem is your constant refusal to see any other side of an issue other than your own.  And while that is not necessarily a shortcoming, your juvenile retorts to those whose points you disagree with make you look ignorant and childish.  I mean, "Sucks to be you!"?!?  Why didn't you tell me to "take my ball and go home"?

• Edwin is an amazing writer at all times; you, on the other hand, aren't. Sucks to be you, ¿qué no?

• I just took another look at that photo. I withdraw my previous comment.

• About 10 days ago, I once again had the koobideh from the Orchid buffet and once again, it was very disappointing...dry, barely spiced, not charred sufficiently, no citrus hint.  There are times it is really good, but 9 times out of 10, it's not.  However...the chicken kabob was outstanding...juicy, tender.  Best I've ever had there.  It made the rest of my day as bright as mottled sunshine....

• "At least I'm concise and to the point." So was Hitler when he said, "On to Poland!"

• Puh-leez!  At least I'm concise and to the point.  Edwin might have gone a little overboard, don't you think?  "The starch, light and fluffy as if it were made of cotton ball clouds, is also just slightly tangy, a streak of yellow on top of the basmati mound as bright as mottled sunshine."

• How eloquent of you!

• Looks like a couple of my dog's turds.

TotalComments: 13