Text 24205, 135 rader
Skriven 2012-04-29 06:43:00 av Dave Drum (60990.cooking)
     Kommentar till en text av Glen Jamieson (60967.cooking)
Ärende: Priest Classes
======================
-=> Glen Jamieson wrote to Dave Drum <=-

 DD> Only if the Mohammedan is a non-observant Islamist. My understanding
 DD> is that the stricture in the original rules laid by Mohamed was against
 DD> wine. Clerics, those meddlers in people's lives, extended that to mean
 DD> all alcohol without regard to the original wording. Priest classes, no
 DD> matter the sect, tend to be a joyless lot.

 GJ> Although I don't read or understand Arabic, somewhere I got the idea
 GJ> that the Prophet didn't object to wine as a drink, but he did say you
 GJ> must not have so much that you get drunk.  Certainly the Malaysian
 GJ> Muslims I have known are not averse to the occasional glass of wine.

 DD> You're probably right - but, the priest class tends to go overboard on
 DD> their "enthusiasms". Almost as if they are afraid that someone,
 DD> somewhere may be enjoying himself. But, that's a topic best discussed
 DD> over multiple libations and not in this echo.

 GJ> That 12th century Muslim scientist and poet, Omar Khayyam, wrote many
 GJ> verses in praise of wine:-

As my friend, Hassan, told me when I asked about his selling of alcohol in his
convenience store - along with fuel and groceries. "I may not drink alcohol.
Nothing says I may not sell it to infidels. Besides, I am paying the mortgage
with the profits." He then told me that he is hoping that the state legislature
does not outlaw the sale of railroad/airline (single serve) bottles of hard
liquor - as that is his highest profit item of everything he sells.
 
 GJ> "And lately by the tavern door agape,
 GJ> Came stealing through the dusk an angel shape
 GJ> Bearing a vessel on his shoulder; and
 GJ> He bid me taste of it: and t'was- the grape!"

 GJ> And no, that was not written about Kevin!

Andy Capp, maybe?

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Imam Bayildi (Turkey); The Imam Fainted
 Categories: Vegetables, Herbs, Citrus
      Yield: 6 servings
 
      4 sm Eggplant (1 1/ 2 lb)
           Salt
     10 tb Extra virgin olive oil
      2 md Onions; cut lengthwise, thin
           - sliced
      6 lg Garlic cloves; chopped
    1/2 lb Ripe tomatoes; peeled,
           - seeded, chopped
    1/4 c  Chopped parsley
      2 tb Chopped fresh dill
      1 ts Sugar
      2 tb Fresh lemon juice
    1/4 c  Water
  
  The imam fainted, imam bayildi, is the name of one of the
  most famous of Turkish zeytinyagi dishes (olive oil
  foods). It may have medieval roots, if we consider that
  the zeytinyagi dishes, which are usually eaten cold, fit
  the prescriptions of the dietetic theory of humors that
  was the basis for medical theory at that time. It was
  customary to eat cold and moist foods in the summer during
  medieval times because that counter- acted the hot dry
  humor of summer that caused an increase in bile.* Imam
  bayildi is an eggplant slashed down the middle and stuffed
  with onions, garlic, and tomatoes and then simmered in
  olive oil to cover. 

  There are several apocryphal stories about the origins of
  the dish. The imam (Muslim prayer leader) fainted or
  swooned when he tasted how good it was; that the imam
  fainted when he saw how much expensive olive oil was used;
  that the imam was delighted when a shopkeeper's wife was
  required to quickly prepare a dish for the imam's
  unexpected visit. 

  A Turkish proverb casts light on another interpretation:
  Imam evinden ash, olu gozunden yash cikmaz (No food is
  likely to come out of the imam's house and no tears from a
  corpse). Perhaps the meaning is that the stingy imam, when
  presented with a dish so generous, certainly was
  delighted, or fainted from delight.

  Peel off strips of the eggplant skin at 1-inch intervals
  to make a striped effect. Cut off the stem portion, then
  cut each eggplant in half lengthwise. Make a deep
  lengthwise slit along the flesh side of the eggplant,
  making sure you don't puncture the skin. Cut a very small
  portion of the skin side of the eggplant to make a flat
  section so the eggplant can sit correctly in the skillet
  later. Salt the flesh and set aside, flesh side down, on
  some paper towels for 30 minutes to leach the eggplant of
  its bitter juices. Dry with paper towels.

  In a large skillet, heat 1/4 cup of the olive oil over
  high heat and once it's smoking, fry the eggplant, flesh
  side down, until golden brown, about 4 minutes. Remove
  from the skillet to drain on some paper towels.
  
  In the same skillet you cooked the eggplant, add the
  remaining oil and heat over medium-high heat, then cook
  the onion and garlic until soft and yellow, about 5
  minutes, stirring frequently so the garlic doesn't burn.
  Transfer the onions to a medium-size bowl and mix well
  with the tomatoes, parsley, dill, sugar, salt to taste,
  and a few tablespoons of the cooking oil.

  Arrange the eggplant halves in a large skillet or
  casserole with the slit side up. Gently open the slit so
  that they can accommodate as much of the stuffing as
  possible. Season the eggplant with salt, then stuff each
  one so that the stuffing fills the slits and is spread to
  cover all the flesh. Sprinkle the lemon juice over the
  eggplant. Pour any remaining sauce or juices, along with
  the water, into the skillet, cover, and cook over low heat
  until the eggplant is soft, about 50 minutes, adding water
  to the skillet if it is getting too dry. Let the eggplants
  cool in the skillet and serve whole at room temperature.

  Makes 6 servings
  
  Semahat Arsel, Timeless Tastes: Turkish Culinary Culture.

  posted by Clifford A. Wright

  Uncle Dirty Dave's Archives
 
MMMMM

... Aw, Mom, you act like I'm not even wearing a bungee cord! -- Calvin
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