Text 17919, 82 rader
Skriven 2008-12-16 07:00:00 av Michael Loo (1:18/200.0)
  Kommentar till text 17794 av Jim Weller (1:123/140)
Ärende: Persian things 381
==========================
 ML> Must be a big city up there if a new restaurant opens up and
 ML> you don't get there in two months.
 JW> I rarely go to a new one the first month. There's always a big crowd
 JW> the first two weeks due to the novelty factor and they generally need
 JW> four weeks to get the kinks out and hit their stride. I'm not sure
 JW> why I didn't go the second month though. Perhaps I forgot about them
 JW> with the lack of follow up publicity after opening day.

Say no more.

 ML> Iranian women are the most beautiful in the world.
 JW> My personal weakness is Japanese women.

My ideas of beauty keep changing - mostly in an additive way.
But Iranians, pardon, Persians are number one.

 ML> And these folks go on killing each
 ML> other millenium after millennium. They should have a United Nations
 ML> Cookoff every year
 JW> I am a firm believer that kings, presidents, dictators and generals
 JW> should have personal duels without involving their subjects,

That would put a chill on things.

 JW> citizens or soldiers. Of course Saddam Hussein would have whipped
 JW> Bush's ass if it was hand to hand and we'd all be eating "Persian"
 JW> food every day.

Well, Iraqi, which I'd imagine similar to Iranian, except you
get less food.

Or there's the South Sea Islands people who solve tribal
conflicts, it's said, by each group killing its own livestock
until everyone's tired, and then the group that has killed
the most of its own livestock is declared the winner, and then
everyone goes off and eats roast emus or something (can't find
a cite for this at the moment).

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Sharbate Beh (Quince Sherbet Drink)
 Categories: Misc, Beverages, Fruits, Iran
      Yield: 3 cups

      2 md Quinces, fresh; about 1 lb.
  3 1/2 c  Water, cold
      2 tb Lemon juice, fresh
    1/2 c  Lemon juice, fresh
  2 1/2 c  Sugar

    With a small, sharp knife remove the skins from the quinces. Slice
  each fruit lengthwise into quarters and cut out the seeds and cores.
  Combine 2 cups of the water and 2 tablespoons of the lemon juice in a
  bowl and, using the fine side of a stand up hand grater, grate the
  quinces into the lemon water mixture to prevent their discoloring.
  Drain the grated quince in a fine sieve, then wrap it in a double
  thickness of cheesecloth and squeeze vigorously over a bowl to wring
  out as much juice as possible before discarding the pulp.
    In a 2 to 3 quart enameled or stainless steel saucepan, bring the
  remaining 1 1/2 cups of water and the sugar to a boil over moderate
  heat, stirring until the sugar dissolves.  Increase the heat to high
  and cook briskly, uncovered and undisturbed, for 5 minutes, or until
  the syrup reaches a temperature of 220 degrees on a candy
  thermometer. Add the quince juice and the remaining 1/2 cup of lemon
  juice and, stirring frequently, simmer over low heat for 5 minutes
  more. Pour the syrup into a bowl and cool to room temperature.
    For each serving, pour 1/2 cup of the syrup into a tumbler or
  highball glass.  Stir in 1/2 cup of cold water, then fill the glass
  with crushed or shaved ice.

  115 of 116

  Source: Time Life Series: Middle Eastern Cooking,  "circa  69"

  MMed by: earl.cravens@salata.com

MMMMM

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