Text 17774, 121 rader
Skriven 2014-10-05 14:13:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: wanderings 66
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 ML> Happens. One can make soap out of just about any kind of
 ML> fat, and what if you're allergic to beef (say).
 NB> What a terrible thought... so far, though, I haven't found any fats
 NB> I'm allergic to, at least to eat...  ;)

I can't think of any in my experience, either, though
there are a few that might cause digestive issues (the
lovely grease in "super white tuna," which goes through
one like castor oil, for example).

 ML> True - and the reason that tick bite makes one allergic to
 ML> beef is that its allergen is similar to a component in meat.
 NB> I know... that one's definitely a scary thought..  Maybe one can just
 NB> hope that one is immune to the tick...  ;)   Or at least that one is
 NB> never anywhere near it...  

How weird is that. As I said, I might risk it anyhow. The
eating, not the getting bitten.

 ML> Mary had a little lamb,
 ML> Mary had a little lamb,
 NB> Some people have altogether too much imagination... :)

And too much time on their hands, but that's just fine
with me.

 NB> I've been noticing that Greek and Lebanese, along with Turkish and
 NB> Armenian have a lot of recipe names in common... not much love lost
 NB> among any of them...  but very similar cuisines..  :)

Sort of like the Danes and the Germs or the Italians and the
Spanish. Lots in common linguistically and culturally, but
they can't stand each other. In some cases it's religion, in
some cases just orneriness.

==
 
 ML> For some reason the Ethiopians like to eat beef or
 ML> buffalo raw. I endorse this custom.
 NB> When Deb and I went to the Ethiopian restaurant last month, one of the
 NB> choices on the meat sampler plate was essentially beef tartare

Kitfo. A most excellent dish, if it doesn't have too much
nitroglycerin or whatever you call it kneaded into it.

 DS> vegetarian cuisine, as opposed to things like vegi-burgers and fake
 DS> chicken from tofu.
 ML> Mock meat made out of vegetables has an honorable history,
 ML> and though some hardcore veggies heap scorn on the products,
 ML> they are very useful for those who minimize animal products
 ML> for either health or ethical reasons. 
 NB> There's room for both types of vegetarian dishes..  And some of the
 NB> fake meat dishes taste better than others..  ;)

Indeed. There is or was a restaurant in Boston's Chinatown
that specialized in fake meat dishes. It got terrible
reviews that pointed out that the food was oily and the
people who worked there Southeast Asian. I ate there a few
times and enjoyed it. After all, oil is good, and there's
no law against being Vietnamese, especially if you can do
cool things with tofu.

 ML> What is falafel but an ancient middle eastern vegi-burger?
 NB> I had an interesting falafel this week (another excursion with Deb),
 NB> at a Lebanese restaurant... It was textured more like a bread than a
 NB> meatball...  ;)  Quite nice, actually... and went well with the tahini
 NB> dipping sauce and the baba ganouj...  

What is that kind of falafel but an ancient middle eastern
vegi-meatloaf?

Falafel loaf
cat: leftover, middle eastern, main
yield: 1

1 md baking tin
baking paper
4 c falafel mixture
- either store bought or homemade
6 c water
1 zucchini
1 carrot
1 ts olive oil
1 ts cumin
1 ts smoked paprika
1 ts turmeric

Preheat the oven to 160C and wet your baking paper
with water. Scrunch paper to squeeze water out and
line baking tin with it - Jamie Oliver styles.

Now, pour your falafel mixture into a large bowl
and mix with water, removing any lumps as you stir.
Allow to rest for 1/2 hr.

While your mixture is resting, chop your vegetables
and prepare your side dishes. Then, once the
mixture is nice and thick and has absorbed the
water, add your zucchini and carrot and stir
through. You can also add broccoli, tomatoes,
whatever you have in the fridge. Also pour in 1 ts
olive oil and mix. Then, transfer your mixture to a
lined baking tin and decorate the top with your
spices and pop in the oven for around 35 min.

To check if the loaf is done, simply stick a skewer
or fork in the centre to see if it’s solid inside.
You want it to be firm but not hard and the top
should be crispy but not burned. Once done, remove
from oven and allow to cool (take the paper and loaf
out of the tin) while you plate up the rest of the
meal. Cut into squares and drizzle with tahini and
chilli. ENJOY!

M's note: add an egg and lose the zucchini.

thehappinesscocktail.wordpress.com

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