Text 12695, 89 rader
Skriven 2007-03-06 14:34:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: DIVINE RETRIBUTION 164
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 GJ> It was not a tektite.

I corrected myself in a subsequent post: it was a fulgurite.

 GJ> The form which Hap
 GJ> describes is most unusual; normally this glass formed from
 GJ> lightning-melted silica is in the shape of an irregular tube or rod
 GJ> penetrating the ground a distance of up to several metres.

The circumstance too was unusual: mostly, these form from
lightning strikes on a sandy beach or desert (i.e., lots of
sand); in Hap's interesting case, the sand was on a driveway
in a thin layer already and could be expected to make a thin
sheet of glass.

 GJ> Title: Thunder & Lightning

What a nasty recipe. I could see thunder in the bowels,
but lightning?

Here's a more promising (of flavor; equally promising of
gastric distress) vegetarian dish:

The Veggie Burger
cat: chic, burger, vegetarian
servings: 4

h - For the patties
1/4 c dried chickpeas
1/4 c dried red lentils
1/4 c dried fava beans
1 Tb bulgur wheat
1 clove garlic, chopped
2 scallions, chopped
1/4 c grated carrots
1/4 c minced parsley
1/4 c minced cilantro
1 ts ground coriander
1 ts cumin powder
1 ts ground anise
1 ts cayenne pepper
2 ts lemon juice
1/4 ts baking soda
1/2 ts salt
1/4 ts black pepper
1/4 c olive oil
h - For toppings
1/2 c labne (labneh, labanee)
2 c arugula
2 heirloom tomatoes (preferably Cherokee Purple), sliced
1/2 red onion, sliced
1/2 c smoked eggplant-lemon vinaigrette (recipe follows)
4 sm whole-wheat pita breads, toasted
h - For vinaigrette (makes 2 c)
1 eggplant
3/4 c olive oil, plus 1 ts for rubbing eggplant
1 ts salt, plus more to taste
2 Tb tahini
2 cloves garlic
1/2 c lemon juice
1/2 c water
1/2 ts cumin powder
1 ts sambal olek

You can be a vegetarian and still get a good burger with this
meatless creation by Haidar Karoum of Asia Nora.

Soak the pulses overnight in water. Rinse the bulgur in cold
water, drain, and let stand 20 min. Put all patty ingredients
except the olive oil in a food processor and pulse until
thoroughly mixed, about 4 min. Shape into 4 patties.

Heat the olive oil in a pan set over medium heat. saute the
patties until browned, about 4 to 5 min on each side. Drain
on paper towels.

Rub the eggplant with olive oil and sprinkle with salt.
Grill or broil on high heat, turning often, for 20 min or
until tender. Cool, peel, and discard the skin. Puree the
eggplant in a blender with the remaining ingredients.
Season to taste.

Top each burger with labne and stuff into pita, then garnish
with arugula, tomato, red onion, and vinaigrette.

Haidar Karoum of Asia Nora, Washingtonian magazine
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