Donald Trump has officially embarked on his first big overseas trip abroad as President of the USA -- checking in on three major world religions. He's starting off in Saudi Arabia by giving a speech to all the Muslims on how to better practice their faith. Then it's off to Israel to talk about how Jared Kushner can solve all of their problems. God only knows what kind of offense he has planned for the Vatican. It seems certain that, when all is said and done, we will all intone, solemnly,
i do this by hand. it's tedious and aggravating but i hate those thin skins. i will have to try this. i usually just put them in a bowl of water and rub on them a few at a time anad transfer to another bowl. thanks!
I'm a bibliophile too. I'm glad you like this cookbook. I'm acquainted with the author, I will tell her how much you like it and she will be very pleased. We used to live near each other, and I got to test some of her recipes, which is a job I wish I could do every day! Do you have her first cookbook as well?https://www.amazon.com/Arab...
Ketzitzot w/ Tahina Sauce, Hummus, Pita Bread and Olives.
Where I live, as American as penne, tacos or dim sum. As far as I am concerned, America is pretty fuking great. Too bad no one told President Dumbfuck.
They're still trying to ethnically cleanse Arabs from Palestine. And Jews adopt the foods of wherever they live -- in this case, a colonized Arab country.
That would be a great job! However, there was one recipe in the first cookbook involving cow's udders which I refused to test. I can't bring myself to eat mammary glands.
My mother made her own spaghetti sauce according to my grandmother's recipe. I started canning it 20 years ago. It makes life so simple. Do you want her recipe? Here it is:
Angelina’s Spaghetti Sauce1 6-oz can tomato paste1 cup water (variable by brand of paste, some are thicker than others, I use the tomato paste can to measure – 1 can of water plus 1/4-1/2 can water)1 level tsp. salt (to taste, start with a little less, you can always add more)½ tsp pepper1 rounded tsp. oregano (to taste)1 rounded tsp. dried mint (to taste)1 rounded tsp. powdered or minced garlic (to taste)
Add tomato paste to saucepan over low heat. Add water and stir until smooth. (Sauce should run from a spoon in smooth continuous clumps, should not be too watery.) Add spices and stir until smooth. Simmer on low heat for 15-30 minutes. Longer time gives deeper flavor.This gives enough sauce for two average Americans or one hungry Italian. For a family of 4 use a 12-oz can of paste and double the other ingredients. Spice amounts are estimates – experiment to taste.
If you want the large-quantity canning measurements I will post them.
My grandmother was from Naples. In southern Italy they don't use basil, which is sweet, they use dried mint instead, which is tart.
Lulz - I commented before reading yours. Maybe we were separated at birth. I'm still not sure how I ended up being a biologist instead of a chef, although being a marine biologist meant I often had access to wonderful seafood....
i do this by hand. it's tedious and aggravating but i hate those thin skins. i will have to try this. i usually just put them in a bowl of water and rub on them a few at a time anad transfer to another bowl. thanks!
I'm a bibliophile too. I'm glad you like this cookbook. I'm acquainted with the author, I will tell her how much you like it and she will be very pleased. We used to live near each other, and I got to test some of her recipes, which is a job I wish I could do every day! Do you have her first cookbook as well?https://www.amazon.com/Arab...
I buy yeast in bulk. What's the net weight of 2 packets? TY
It's the same technique some people use to peel garlic.
During many camping trips, I'd pick the berries for sumacade. Very tasty & overcame the taste of the iodine we used to make potable water.
Bezos is too happy already.
Ketzitzot w/ Tahina Sauce, Hummus, Pita Bread and Olives.
Where I live, as American as penne, tacos or dim sum. As far as I am concerned, America is pretty fuking great. Too bad no one told President Dumbfuck.
They're still trying to ethnically cleanse Arabs from Palestine. And Jews adopt the foods of wherever they live -- in this case, a colonized Arab country.
Umm, citation? Cuz this sounds like bullshit to me.
I use 1 tablespoon/packet. I also buy yeast in bulk - much cheaper that way.
O/T: Roger Moore died. I haz the sads.
Dang, I've missed that one somehow. But please tell your friend that I love her other book. I wish I had or was a cookbook tester!
;-)
That would be a great job! However, there was one recipe in the first cookbook involving cow's udders which I refused to test. I can't bring myself to eat mammary glands.
I thought you lived in Michigan...the state is practically swimming in the non-poisonous variety of sumac.
Hi Sister! You might enjoy this book, which is out of print.https://www.amazon.com/Arab...
My mother made her own spaghetti sauce according to my grandmother's recipe. I started canning it 20 years ago. It makes life so simple. Do you want her recipe? Here it is:
Angelina’s Spaghetti Sauce1 6-oz can tomato paste1 cup water (variable by brand of paste, some are thicker than others, I use the tomato paste can to measure – 1 can of water plus 1/4-1/2 can water)1 level tsp. salt (to taste, start with a little less, you can always add more)½ tsp pepper1 rounded tsp. oregano (to taste)1 rounded tsp. dried mint (to taste)1 rounded tsp. powdered or minced garlic (to taste)
Add tomato paste to saucepan over low heat. Add water and stir until smooth. (Sauce should run from a spoon in smooth continuous clumps, should not be too watery.) Add spices and stir until smooth. Simmer on low heat for 15-30 minutes. Longer time gives deeper flavor.This gives enough sauce for two average Americans or one hungry Italian. For a family of 4 use a 12-oz can of paste and double the other ingredients. Spice amounts are estimates – experiment to taste.
If you want the large-quantity canning measurements I will post them.
My grandmother was from Naples. In southern Italy they don't use basil, which is sweet, they use dried mint instead, which is tart.
Lulz - I commented before reading yours. Maybe we were separated at birth. I'm still not sure how I ended up being a biologist instead of a chef, although being a marine biologist meant I often had access to wonderful seafood....
By the way if you can swing it, Sumac is amazing addition to Hummus
https://www.thespicehouse.c...