Text 17934, 108 rader
Skriven 2014-10-10 09:33:00 av NANCY BACKUS (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: wanderings 66
=========================
-=> Quoting Michael Loo to Nancy Backus on 10-05-14  14:13 <=-

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

True... and certain combinations of greasyness and overly sweetness
(such as donuts), sometimes accompanied by spices (as in certain Indian
sweets), can make my reflux worse, but that's not a permanent issue...
and only has me tending to avoid, rather than cutting out completely...
 
 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...  
 ML> How weird is that. As I said, I might risk it anyhow. The
 ML> eating, not the getting bitten.
 
I might too, hoping for the best and that one hasn't developed the
allergen...  Being bit by the tick is probably not something one can
plan against...  ;0

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

To quote Tom Lehrer, "and I don't like anybody very much"...  ;)

 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

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

Right... couldn't remember the name.  Dunno what they added into it, but
it was quite tasty, nice blend of spices...  :)
 
 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..  ;)
 ML> Indeed. There is or was a restaurant in Boston's Chinatown
 ML> that specialized in fake meat dishes. It got terrible
 ML> reviews that pointed out that the food was oily and the
 ML> people who worked there Southeast Asian. I ate there a few
 ML> times and enjoyed it. After all, oil is good, and there's
 ML> no law against being Vietnamese, especially if you can do
 ML> cool things with tofu.

And why shouldn't SE Asians work in a Chinatown restaurant...?  We had a
restaurant that billed itself as Chinese, dunno which Asians actually
ran or worked it actually, but it specialized in the fake meat dishes
also...  Deb took me there once or twice, when she was being more
strictly vegetarian more often...  As I have nothing against soy being
used creatively (or even more basically), and am reasonably adventurous,
I tried things from the vegetarian side that were mock meat..  They
weren't half bad... the mock chicken wasn't any worse than normal white
meat chicken, and the sauce helped it nicely... ;)   A rather older
memory though, as that place has been gone for a while, IIRC...

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

It was still shaped like a large meatball, though... ;)  Reminded me
somewhat of a hushpuppie, though not of cornmeal, and seasoned
differently... less greasy, too, as I think about it...  :)

 ML> Falafel loaf
  (....)
 ML> You want it to be firm but not hard and the top
 ML> should be crispy but not burned. Once done, remove
 ML> from oven and allow to cool (take the paper and loaf
 ML> out of the tin) while you plate up the rest of the
 ML> meal. Cut into squares and drizzle with tahini and
 ML> chilli. ENJOY!
 ML> M's note: add an egg and lose the zucchini.

It probably needs the water of the zucchini to keep it from getting too
dry as it bakes..  The chilli might make it tolerable, though... ;)

ttyl         neb

... "Self-explanatory" is technospeak for"Incomprehensible & undocumented"

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