Naftal
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Posts posted by Naftal
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Seventy-five percent of the world eats goat http://msue.anr.msu.edu/news/eat_goat_it_is_a_healthy_choice
So I was wondering how it is done in various traditions. So...How do you do goat?
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I followed your procedure and everything turned out great!!! ThanksYou cannot talk about Moroccan cuisine and not to mention preserved lemons in one of its dishes.
This important ingredient of Moroccan cooking, usually used with chicken, seems to have different origins. Some referred it to Jews who have a slightly different procedure for preserving it, which involves the use of olive oil. Others claimed that the Persians brought the lemon to Greece, and their method is simple: Quarter the lemons, salt, and cover in lemon juice.
The method I’m showing you today is used by my mom. It’s very simple and doesn’t require much time to do.
DSCN3152.JPGIngredients- 5 lemons
- 4 tablespoons for each lemon
1. Quarter the lemons from the top to within 1/2 inch of the bottom, put salt inside each lemon, and then reshape the fruit.
2. Place 1 tablespoon salt on the bottom of the jar. Pack in the lemons and push them down, adding more salt. Press the lemons down to release their juices and to make room for the remaining lemons. Leave some air space before sealing the jar.
3. Let the lemons ripen in a warm place, shaking the jar each day to distribute the salt and juice. Let ripen for 30 days.
4. To use, rinse the lemons, as needed, under running water, removing and discarding the pulp, if desired — and there is no need to refrigerate after opening. Preserved lemons will keep up to a year, and the pickling juice can be used two or three times over the course of a year.
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Hello- Goldfish Tea serves a Keemun as their house ice black tea.
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Hello- While Goldfish Tea in Royal Oak, MI will serve any tea iced, they keep a batch of gunpowder green made up for that purpose. I forget which black tea they use.
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Hello- I live north of Dearborn, in a suburb with a large Chaldean population. One of my favorite places to shop is the local Chaldean Market!Yes - Chaldeans are Iraqi Christians (one of the two main types along with Assyrians), from the North of Iraq and also from Baghdad, so that tea is definitely Iraqi. By SE Michigan, are you near Dearborn? There are LOTS of Iraqis there, and a disproportionately high number of Chaldeans and Assyrians (and by extension, a lot of Iraqi restaurants run by Chaldeans and Assyrians).
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Hello- My favorite tea room is Goldfish Tea in Royal Oak, Michigan. They are an authentic Chinese-style tea house.
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Hello- I recently had some exceptional-read "wonderfully strong"-tea at a Chaldean restaurant. I would consider that Iraqi. Hassouni, you are the expert in this, so I would like your opinion: Is Chaldean tea, in fact, Iraqi tea?
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Hello- I share this curiosity. I think there may be enough new eG members to make this topic relevant.I am curious to see why people became tea drinkers and how they became interested in learning about tea.
If you have a story, please share!
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Hello- I agree with your opinions and reasoning. I think, though, it is like not including a New-World recipe in a listing of great tomato, or chocolate recipes; or not including Cuba, Honduras, and Nicaragua in the list of great tobacco-producing nations.I was very confused by this. In one of the polling results the UK gets like 40 something percent of the vote, so obviously bias in the Guardian's readership is part of the explanation. But I was also thinking about whether, at least in the case of China, the authors are thinking of China as the origin of tea and are interested instead in what various cultures do with the tea. But who knows.
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Hello- Is anyone, other than me, surprised that China and Japan were not on the list? As a student of the world's tea traditions, my favorites are: China, India, Russia. Comments?
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Hello- The teahouse I frequent serves a gunpowder-style tea as their standard iced green tea.
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It is almost 100 degrees less than 4 miles from the beach in Los Angeles today so........ in the fridge a pitcher of black and a pitcher of jamaica (hibiscus spiced with canella , nutmeg, star anise and black pepper). On deck is barley tea.
Hello- I am also a big fan of hibiscus tea. And, I was wondering if you saw this:
http://www.lafujimama.com/2010/09/homemade-mugicha-japanese-roasted-barley-tea/
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The two articles still do not address the issue of what a trans fat actually is in terms of the chemistry of such a molecule. This is covered in the first link given in a Google search for "trans fat", the Wikipedia article, in which the Chemistry section at the very least is correct as far as I can see. (The AHA article is answer #2 and the Mayo Clinic article is answer #3 in the Google answer set. I think Wiki is a useful source of info and does not deserve the opprobrium heaped upon it by so many.) It also indicates what was missed previously, the distinction between *partially* hydrogenated fats, where one has trans-fats occuring; and *fully* hydrogenated fats in which there are no unsaturated fats and therefore no trans (or cis) fats.
The IUPAC designation of a trans double bond (with only H as the substituents, as is the case here) would be E- (for Entgegen) and of a cis double bond would be Z- (for Zusammen).
(A full discussion of the E/Z system would obviously be beyond the scope of this thread)
Hello- Thank you so much. I was interested in establishing that trans-fats are indeed the same as partially hydrogenated fats. And I think you have done that. Thanks again!
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That is scientifically wrong on so many points by not differentiating between different types of unsaturated fats. Also hydrogenated fats are not the same thing as trans fat, margerine is not trans fat. I would highly recommend to read a very basic chemistry book - one problem in these type of food/nutrition discussions is that it requires some scientific knowledge to discuss otherwise it will be hard to argue about any of these issues
Hello- I thought these sites might add some scientific weight to our discussion of trans-fats:
http://www.mayoclinic.org/diseases-conditions/high-blood-cholesterol/in-depth/trans-fat/art-20046114 and this one
http://www.heart.org/HEARTORG/GettingHealthy/FatsAndOils/Fats101/Trans-Fats_UCM_301120_Article.jsp
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Hello-This is all very interesting. I think there is a Percent Daily Value issue too. An egg , according to the info an the carton, contains 70% of your daily Cholesterol requirement. Yet, in my opinion, many omelets contain more than one egg per serving. Comments?
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The old serving sizes weren't determined by doctors or nutritionists, they were at the whim of the manufacturer. Often times they were ridiculous when they were originally created. Comedians made fun of the 4 servings per pint of ice cream from the very beginning of the program. Nobody buys a pint of ice cream to feed a family of 4 dessert.
The elephant in the room has always been that many of these processed foods never really had a 'place' in a well-balanced diet, especially on a daily basis. But, manufacturers wanted the public to think they could easily incorporate them into their everyday routine. There has been a lot of psychological research done by the big food producers to craft these labels so that the food remains as appealing as possible.
Hello- Lisa Shock, your "elephant in the room" is very interesting. I agree that this is a major part of the problem. Do you see a solution?
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I'm not sure I agree with re-sizing portions to reflect what people actually eat. Seems like it makes it even harder for people to know what a reasonable portion should be. I suppose they are trying to make it so people don't have to do the math to know they ate 800 calories after finishing off the four servings of ice cream in a pint, but it also puts the stamp of approval on eating the whole pint. If a pint becomes a single serving, can I have two if I was good that day?
Hello- This, I believe, is the point! Technically, according to the carton, one egg is a serving. If most people eat 2 or 3 eggs at a time, will 2 eggs become a serving? This article seems to say we are heading in that direction.
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Hello- I hope this is the right place for this discussion. The FDA is revising the nutritional labels on foods. See here
http://www.mayoclinic.org/healthy-living/nutrition-and-healthy-eating/expert-blog/serving-size-on-food-labels/bgp-20094132 What do you think about this?
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Hello- I thought this thread related well to the "trend or life style" discussion.
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Hello-Does the term "simmer" imply a "rolling boil"? I have seen places that offer a masala chai made with green tea. In my opinion, (if the terms are synonymous) the high temperatures needed for good chai would destroy the delicate flavors of a good green tea. ...comments?
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Wow, that is a long article Naftal--if I had more time to read through it I would.
I just wanted to say, that after reading a lot of negative responses against "tea as a way of life", I think that in many ways tea can be a "way of life" that seems to be overlooked by many.
Growing up Chinese, drinking tea after dinner (especially after a post-dinner evening stroll) was very much a ritual and "way of life" in the sense that it functioned as a tradition. Drinking tea together is symbolic of the companionship and familial ties of everyone at peace together. It was an appreciation of simple togetherness. Much like sitting around a table and eating dinner together with one's family is a "way of life", drinking tea with the family in this manner is a "way of life".
There is also a form of tea ritual in Chinese culture known as "gongfu" tea, or literally translated as "effort tea", because it demands effort of the tea drinker to brew. It is a time-consuming process that uses a gongfu tea set and requires multiple steps before the tea can be drunk. In this way, the effort of making gongfu tea forces one to slow down and be solely attentive to the tea ritual. Gongfu tea may not be a "way of life" in that people practice it constantly (though some, like my uncle, do as a way of relaxation), but the elements of attentiveness and appreciation of little details can very much be extended into other aspects of life and thus manifest as "a way of life".
Though I can't speak for other cultures, I don't doubt that each one with a history of tea has its own traditions that can arguably make tea "a way of life". English afternoon tea, for instance.
Anyways, I hope this makes a distinction between tea as "a way of life" for my cultural background and the trend of tea as "a way of life". Though I do think that the adoption of drinking tea to symbolize an appreciation for balance in life is a worthy pursuit (even if the "tea partiers" aren't quite going about it right).
Hello- Tea is also a way of life for me. I find that the Chinese tea ritual mentioned above has always touched something deep within me. I will not demean the tradition by calling my practice "Gongfu" because I have not spent a life-time practicing it. But, I do prepare tea in a similar manner-I do use a gongfu tea set. Also, I wanted to share a link to a much shorter webpage that reflects my interest in the connections between the Chinese tea tradition and Chinese Philosophy/Religion: http://www.apotoftea.com/philosophy.html
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Hello- Dave Asprey, founder and CEO of The Bulletproof Executive, originated the term "bulletproof coffee". This became known as "butter coffee". This is the original source and recipe: http://www.bulletproofexec.com/bulletproof-coffee-recipe/
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Hello- I know its a very long piece, but this is interesting reading on the subject of tea as a way of life: http://www.sacred-texts.com/bud/tea.htm
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Hello- A friend, who is in a position to know such things, claims that an acceptable chai can be made with sugar, milk, tea, cardamom, and cinnamon. Comments?
Seeking Lahpet Thoke (green tea salad) recipe
in Elsewhere in Asia/Pacific: Cooking & Baking
Posted
Hello-As I am interested in anything even remotely related to tea, I was very excited to come across this idea: salad made with tea leaves! My question: Does anyone have an authentic Burmese recipe?