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Admiral Gloval Send message Joined: 31 Mar 13 Posts: 20344 Credit: 5,308,449 RAC: 0 |
Why do you go to a Chinese restaurant to get a fortune cookie? You have to get one somewhere and this is the easiest place to get one. |
Gary Charpentier Send message Joined: 25 Dec 00 Posts: 30687 Credit: 53,134,872 RAC: 32 |
Why do you go to a Chinese restaurant to get a fortune cookie? Well, maybe for you but the Ranch 99 supers have them in bulk. |
Suzie-Q Send message Joined: 9 Mar 07 Posts: 3330 Credit: 4,746,812 RAC: 1 |
A lot of grocery stores sell them with the other Asian foods; i.e. in the Asian food section. ~Sue~ |
moomin Send message Joined: 21 Oct 17 Posts: 6204 Credit: 38,420 RAC: 0 |
Yes. Would be strange otherwise. And I think every grocery stores in Europe have an Asian food section. However getting fortune cookies I have to go to a special oriental grocery store which is odd since it's not Asian food. |
moomin Send message Joined: 21 Oct 17 Posts: 6204 Credit: 38,420 RAC: 0 |
This is a big surprise to me. 'The Mediterranean diet is gone': region's children are fattest in Europe https://www.theguardian.com/society/2018/may/24/the-mediterranean-diet-is-gone-regions-children-are-fattest-in-europe The diet Greece, Spain and Italy are famous for - rich in fruit, vegetables, fish and olive oil – is supposedly the healthiest in the world, but obesity is rocketing. Sweets, junk food and sugary drinks have displaced the traditional diet based on fruit and vegetables, fish and olive oil, said Dr Joao Breda, head of the WHO European office for prevention and control of noncommunicable diseases. “The Mediterranean diet for the children in these countries is gone,†he said at the European Congress on Obesity in Vienna. “There is no Mediterranean diet any more. Those who are close to the Mediterranean diet are the Swedish kids. The Mediterranean diet is gone and we need to recover it.†|
Gary Charpentier Send message Joined: 25 Dec 00 Posts: 30687 Credit: 53,134,872 RAC: 32 |
A lot of grocery stores sell them with the other Asian foods; i.e. in the Asian food section. In case I didn't make it clear Ranch 99 is an Asian Super https://www.99ranch.com/img/AdminAdded/grouppdf/20180529134017199CA.pdf |
Gordon Lowe Send message Joined: 5 Nov 00 Posts: 12094 Credit: 6,317,865 RAC: 0 |
Suzie, this cartoon is for you: The mind is a weird and mysterious place |
Suzie-Q Send message Joined: 9 Mar 07 Posts: 3330 Credit: 4,746,812 RAC: 1 |
Suzie, this cartoon is for you: LOL! ~Sue~ |
W-K 666 Send message Joined: 18 May 99 Posts: 19091 Credit: 40,757,560 RAC: 67 |
We have heard a lot about Fake News over there, but why do we have to be the guinea pigs for the Colonel's Fake Food. KFC will experiment with faux-meat fried chicken in Britain |
Gordon Lowe Send message Joined: 5 Nov 00 Posts: 12094 Credit: 6,317,865 RAC: 0 |
The woman in the background looks a little skeptical about it. The mind is a weird and mysterious place |
Suzie-Q Send message Joined: 9 Mar 07 Posts: 3330 Credit: 4,746,812 RAC: 1 |
The woman in the background looks a little skeptical about it. You notice - she's eating the bread! ~Sue~ |
William Rothamel Send message Joined: 25 Oct 06 Posts: 3756 Credit: 1,999,735 RAC: 4 |
Last weekend I bought a nice 6 pound boneless leg of lamb. I cut off a 2 and 1/2 pound roast. I applied olive oil, salt and pepper; and then put garlic slivers under the net that the leg came in. On to the Weber's rotisserie, firmly attached with the skewers. Put apple chips into the smoker box. High heat for 20 minutes then 350 to finish. About another 45 minutes to an internal temp just shy of 140 f. Came out very tender and juicy. Serve with a little horseradish aioli, roasted potatoes and a nice Greek salad with goat cheese. A good pinot noir completes a memorable meal. The other half of the roast I ground up using my Mixmaster meat grinder attachment. This ground lamb went into both a big Moussaka and a pot of dolmades. Topped the Moussaka with a nutmeg custard sauce and the Dolmades with traditionally Greek avgolemono sauce. Hints. Wash the grape leaves to remove the saltiness from the brine. Salt the eggplants and let them sit for an hour; rinse,then cook them in a big frying pan with a little water--brush them with olive oil when assembling the moussaka. I like a more intense eggplant flavor so I do not peel the eggplants . These flavors are like no other on Earth--It reminds me of the countless times I visited Greek Town in Chicago. My mother was half Greek but we never had this kind of food at home. My family is always skeptical and unsure when I cook Greek or Persian; but, for me it is a reminder of my heritage and my time in Teheran. |
moomin Send message Joined: 21 Oct 17 Posts: 6204 Credit: 38,420 RAC: 0 |
Oh dear:) Dinner time, Summer time, Grill time, شیشلیک‎ time:) Getting really hungry. However just as good lamb is and I enjoy the meat very much, today I think I will pass the lamb shashlik. Met several lambs yesterday in this place where also elks are sometimes ... The sheeps and their lambs are today lying in the shadow to the left of the fortress since it's very warm today. |
William Rothamel Send message Joined: 25 Oct 06 Posts: 3756 Credit: 1,999,735 RAC: 4 |
That's the long i sound. I would transliterate the Kabob as "Shishlik" which to my ear inured with my western phonemes is what it sounded like in Teheran. |
moomin Send message Joined: 21 Oct 17 Posts: 6204 Credit: 38,420 RAC: 0 |
That's the long i sound. I would transliterate the Kabob as "Shishlik" which to my ear inured with my western phonemes is what it sounded like in Teheran.Hehe:) The dish has many pronunciations and spelling depending of the region. My GF has lived in Teheran for a couple of years but I doubt she remember how it is pronounced in Farsi. https://fa.wikipedia.org/wiki/%D8%B4%DB%8C%D8%B4%D9%84%DB%8C%DA%A9 Anyway to make Shishlik/Shashlik you don't have to do it with lamb. Boris the Shashlik King:) https://setiathome.berkeley.edu/forum_thread.php?id=82523&postid=1938175#1938175 "Bääää" as the lambs said today to me:) |
William Rothamel Send message Joined: 25 Oct 06 Posts: 3756 Credit: 1,999,735 RAC: 4 |
I wonder if the word shish in the first part of shishlik is just simply "six" in Farsi. In Teheran slang they would say Sheesh. They would also say "noon" for naan (bread) |
Gordon Lowe Send message Joined: 5 Nov 00 Posts: 12094 Credit: 6,317,865 RAC: 0 |
I was at a dinner party earlier this evening and they had some fresh raw asparagus, and I really love that, but they also had artichoke hearts, and I never knew I liked them so much until tonight! The mind is a weird and mysterious place |
moomin Send message Joined: 21 Oct 17 Posts: 6204 Credit: 38,420 RAC: 0 |
I was at a dinner party earlier this evening and they had some fresh raw asparagus, and I really love that, but they also had artichoke hearts, and I never knew I liked them so much until tonight!Only last day I had a pizza Quattro Stagioni. Artichoke hearts on the topping of course. Artichoke hearts can also be boiled in salty water and enjoyed as the are. And why raw asparagus? Better to boil them in salty water and getting a much better flavor. |
Gordon Lowe Send message Joined: 5 Nov 00 Posts: 12094 Credit: 6,317,865 RAC: 0 |
And why raw asparagus? On second thought, these might have been steamed, but they had a nice crunch, and were marinated in something. The mind is a weird and mysterious place |
moomin Send message Joined: 21 Oct 17 Posts: 6204 Credit: 38,420 RAC: 0 |
Yes. They wasn't overcooked and later also marinated in some vinegar.And why raw asparagus? Now it's the best season to enjoy them. Boil the asparagus until they feels soft. Cooking time varies depending on how freshly harvested asparagus is: freshly harvested about 5 minutes, older asparagus 10-15 minutes. White asparagus may need to boil for 20 minutes. Feel with a needle and taste at the end of the cooking time. Serve the asparagus with butter and possibly a little lemon. Or perhaps sauce Hollandaise to make it a real treat:) |
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