I really empathize with people who are desperately searching for an ingredient and then come up empty-handed everywhere. I’ve experienced it myself and it’s maddening. I was particularly fired up by a question I recently received from a reader who was looking for a particular type of Italian bread. I, too, was unsuccessful in my attempts to help her until I made a phone call that – without being dramatic – may have changed the course of history.
Read more about this trip and the answers to two other reader questions in the summary below. If you have a question of your own, enter it in the “Ask Eat Drink D-FW” form at the end of this article.
Sesame semolina bread dreams come true
Q: Where can I find Italian sesame seed bread? – Patti, North Dallas
I couldn’t find anyone in North Texas who sold this classic Sicilian bread, so I called Meaders Ozarow, owner of the successful bakery Empire Baking Co. When I told her that a reader was looking for sesame semolina bread and asked if she knew anyone who made it, she laughed.
“We took sesame bread out of our diet 10 years ago and my husband keeps asking for it back,” she explained. “I just told him the other day that we’re not going to make it because nobody wants it. Now that someone else wants it, I wonder if this is the start of a trend? One person wants it and then another and another. That’s how it usually starts.”
Great news, Patti. Thanks to you and Ozarow’s husband, Robert, she said, you can expect sesame semolina bread back on Empire’s menu starting October 1.
“It’s his favorite bread and it would probably help my marriage a lot,” she said, still laughing.
Lunch spots on Monday
Q: Would you recommend a place that seats 8 people for a private (as opposed to business) lunch that is open on Mondays? We are a group of 4 couples who have lunch together once a month and try out different restaurants that we would like to try. — Sally, Dallas
First a question for you, Sally – can I join your lunch club? What a fun group.
It sounds like you’re well-versed on the restaurant scene, so you may have already checked off some of these Monday lunch spots, but I’m sure the last spot on this list will be new to you because it just opened this week. Here are five restaurants that are open for lunch on Mondays that are great for a social gathering. (Note: I selected Dallas restaurants based on your location)
- Royal China, North Dallas
- Toulouse, Knox Henderson
- Paris, Oak Lawn
- Olivella’s Pizza and Wine, Lakewood
- Even Coast, far north of Dallas
The it spice
Q: What is “chili crisp”? It seems to be the hottest condiment right now. I have no idea what it is or what it tastes like. Is it a crispy salsa? — Jessa, Frisco
When I read your question, one person immediately came to mind: Jessa. So I called her since she is far more qualified to answer this question than I am, and she was more than happy to give me an answer.
Chef Nikky Phinyawatana, owner of Asian Mint, describes Chili Crisp as follows: “It’s a condiment and is usually made from chili peppers fried in oil. Depending on the region, different spices are added, such as garlic, shallots and soybeans. Each country has a different flavor profile and therefore Chili Crisp looks very different. In Chinese and Taiwanese restaurants, Chili Crisp is found on many tables. And there are also versions from Japan and Thailand. Some contain oil, some do not.”
Phinyawatana actually makes and sells her own Thai chili crunchwhich brings us to another point – the name of this condiment varies depending on who you talk to. As she mentioned, some versions are very oily and are meant to be spooned over food, others, like hers, are drier and meant to be sprinkled on top.
She sells two varieties that you can buy on Amazon or at any of her restaurants. One is an original variety made simply with chili, garlic, rice bran oil and salt. The other simply adds Thai basil to take the edge off. Phinyawatana said she sprinkles it on anything and everything, including steak, salad, fried rice, pizza and pasta. Beware the spiciness, she warns; it can catch you off guard.
