WhiteKiboko said:
how many times does this now make that this thread has gotten a tad off topic ?
Actually, I lost count. Wanna try figuring out how many times this thread was
on topic?
WhiteKiboko said:
personally, im partial to broccoli and asparagus...
Broccoli and asparagus both rock! But only the florets (broccoli) and tips (asparagus). As far as I'm concerned, the stems of either veggie are tough, tasteless, and only good for composting.
Arabic food rocks too! Plus it has something for everyone: Fattening, cholesterol-laden meat dishes that taste delicious, and heart-healthy veggie / bean dishes that taste delicious. And of course there's
sahlab (anyone who hasn't tried that uniquely Mideastern dessert.... well,
should). Our fave Arabic eatery around here is run by a Palestinian gourmet chef who defines the term "Earth Mother" -- her warm, effusive personality is remarkably similar to that of my late, beloved Jewish grandma. (When I see depressing news reports about the Middle East, I often think, "Why can't Jerusalem be more like Brooklyn?")
BTW, a long time ago the late Vincent Price -- before he was "the late", of course -- was on a talk show and demonstrated what he referred to as "one of the great classic recipes". You just had to steam young and slender asparagus spears, drizzle on a little extra-virgin olive oil, then fry an egg sunnyside-up, slide it onto the asparagus spears, and sprinkle with grated Parmesan or Romano cheese, fresh ground black pepper, and salt to taste. A good way to make your one-egg-per-week cholesterol limit more enjoyable.
Now that I've mentioned Vincent Price, we've got an excuse to do a graceful stream-of-consciousness segué from horror flicks to Cthulhu and back to cephs. Pretty neat, no?
Tani Banani