Remove from heat and let chicken rest for at least 10 minutes (or up to 30).
uncooked corn vermicelli (falooda sev) or rice vermicelli.Finely chopped pistachios and dried edible rose petals, for garnish.
Stir together 2 tablespoons cold water and chia seeds in a small bowl; let soak at room temperature until water is absorbed, at least 20 minutes or up to 12 hours.Set aside.. Whisk together 3 tablespoons rose syrup, agar-agar powder, and 1 1/2 cups cold water in a small saucepan until well combined.Bring to a boil over medium, whisking constantly.
Cook, whisking constantly, 1 minute.Pour mixture into an 8 1/2- x 4 1/2-inch loaf pan.
Use a spoon to skim off any bubbles from surface.
Let cool completely at room temperature, uncovered and undisturbed, until set, about 45 minutes.Kate Krader, Food & Wine restaurant editor and lead architect of Best New Chefs from 1995 to 1999 and 2003 to 2016, still remembers the standout dishes she ate during those years with epiphanic clarity.. Billy Farrell/Patrick McMullan via Getty Images.
"I remember John Shields at Town House in Chilhowie, Virginia, had a beautiful salad of shaved vegetables made into little swirls," Krader says."And I'd talked a friend into driving me 100 miles to get to this godforsaken place, and I remember the salad tasting as good as it looked.
Another year, there was Kevin Fink at Emmer & Rye, doing bucatini with a carbonara and grinding his own wheat.The pasta had an amazing chew, and he put a little tomato water in the broth, and it was like I'd never had a carbonara before.".