I really empathize with people desperately in search of an ingredient only to turn up empty handed everywhere they look. I’ve been there, and it’s maddening. So I was especially fueled by one particular question I received recently from a reader on the hunt for a particular type of Italian bread. I, too, was coming up short on my quest to help her until I made one phone call that — not to be dramatic — may have changed the course of history.
Read about that journey and answers two other reader questions in the round up below, and if you have a question of your own, drop it in the Ask Eat Drink D-FW form at the bottom of this article.
Sesame semolina bread dreams come true
Q: Where can I find sesame semolina Italian bread? — Patti, North Dallas
I couldn’t find anyone selling this classic Sicilian bread in North Texas, so I called Meaders Ozarow, owner of the powerhouse bakery Empire Baking Co. When I told her a reader was trying to find sesame semolina bread and asked if she knew of anyone making it, she laughed.
“We dropped sesame semolina bread from our menu 10 years ago and my husband keeps asking for it back,” she explained. “I just told him the other day we weren’t going to make it because no one wants it. Now that someone else out there is looking for it I’m wondering, is this the beginning of a rolling trend? One person wants it and then another and another. This is how it usually starts.”
Great news, Patti. Thanks to you and Ozarow’s husband, Robert, she said you can expect to see sesame semolina bread back on Empire’s menu starting Oct. 1.
“It’s his favorite bread and it would probably do a lot to help my marriage,” she said, still laughing.
Monday lunch spots
Q: Would you recommend a place for 8 people to lunch socially (vs business) that is open on Mondays? We are a group of 4 couples that lunch together once a month trying different restaurants we wish 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 probably well-versed in the restaurant scene, so you might have already checked off some of these Monday lunch spots, but I know for sure the last one 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 and would be good for a social group. (Note: I selected Dallas restaurants based on your location)
- Royal China, North Dallas
- Toulouse, Knox Henderson
- Parigi, Oak Lawn
- Olivella’s Pizza and Wine, Lakewood
- Even Coast, Far North Dallas
The ‘it’ condiment
Q: What is “chili crisp?” It seems to be the in condiment at the moment. I have no idea what it is or what it tastes like. Is it a crunchy salsa? — Jessa, Frisco
One person immediately came to mind when I read your question, Jessa. So I gave her a call, as she is far more qualified to answer this than I am, and she was more than happy to provide an answer.
Chef Nikky Phinyawatana, owner of Asian Mint, describes chili crisp like this: “It is a condiment and it is normally made of chili peppers fried in oil. Depending on what region it is from, they will add different spices to it like garlic, shallot and soy beans. Each country has different flavor profiles and so their chili crisp will also look very different. You’ll see it on a lot of tables at Chinese and Taiwanese restaurants. And you’ll also see versions from Japan and Thailand. Some have oil, some have no oil.”
Phinyawatana actually makes and sells her own Thai chili crunch, which brings us to another point — the name of this condiment varies depending on who you talk to. As she mentioned, some versions are very oil-based and are meant to be spooned over food, but others, like hers, are dryer and meant to be sprinkled.
She sells two types, which can be purchased on Amazon or in any of her restaurants. One is an original flavor made simply with chili, garlic, rice bran oil and salt. The other just adds in Thai basil to bring down the heat a notch. Phinyawatana said she sprinkles them on everything and anything, such as steak, salad, fried rice, pizza and pasta. Watch the heat, she warns; it can sneak up on you.
