Darienne

It looks delicious. Did you eat it? We almost always eat my failures.

https://books.google.ca/books?id=JX-EAAAAQBAJ&pg=PT161&lpg=PT161&dq=salatat+fool&source=bl&ots=w7TpThA5Zr&sig=6I31WJSRIWagS2rssNeDO4itxFA&hl=en&sa=X&ved=0CDEQ6AEwBGoVChMI35fCsqb0xgIVyjo-Ch3a5Qbb#v=onepage&q=salatat%20fool&f=false I can't seem to do this one anymore. OK. Maybe it has worked this time. Above is the recipe for the Salatat Fool from Habeeb Salloum' cookbood. I found it on Google.

I'm no expert, but I'd say it was. ....and now...are you going to eat it?....

Thank you. I shall make this one as soon as I can. Sounds wonderful. And also look for the cookbook. The world of international cuisine just keeps opening new doors every time I turn around. Thanks again.

I LOVE tomatoes. Just not in tabbouleh (or one of its many spellings.) I use a great lot of mint in it and love it to pieces. Fattoush I have had at a local Persian Falafel shop and the pita was deep fried. Oh yes. Do you have a name or a recipe for your Egyptian salad? I love eggplant. Come to think of it, a now long lost friend, a blonde freckled Canadian, whose parents had given her a Persian name for reasons completely unknown to me (and of course right now I can't remember it) introduced me to a salad which cannot be 'Canadian' in origin but must come from the Middle East. Chickpeas and sliced black olives and halved cherry tomatoes, with tons of parsley and a lemon juice and olive oil dressing. Cannot get enough of this salad. It and the Tabbouleh are two of my mainstay salads for the Annual Dog Weekend when I feed a gang. I'll add the Salatat Fool this year. I need salads which can withstand several days of keeping. Added almost one hour later: It just came to me. Her name was Narjis.

Jaymes, your American version was much fancier than the 'Canadian' version. The purchased base was a soft vanilla cake which was only a couple of inches high and had a slightly higher rim. The fruit went straight onto the cake with a clear glaze over it. But then we Canadians are always known for being modest and polite and not in the least exciting. :raz:

I'm not sure exactly what she did, but she was certainly not advised to do it. That was the last time we all worked together. Some people are good for friends...but not for cooking partners. It was a truffle making party. And it's where I did find my confectionery partner, Barbara. We all were learning how to make truffles at the time, and the mint was to be a truffle center. It looked like (don't read this if you are sensitive...) the face of a three year-old boy who has needed to have his nose wiped for some time. It was repulsive. Never quite forget it.

Couldn't find a thread on salads in general in the Middle East and Africa. I have this wonderful cookbook: Classic Vegetarian Cooking from the Middle East & North Africa by Habeeb Salloum, 2000. It predates my interest (aka obsession) with cooking and I have no idea why I bought it. Isn't even second hand... I've made Tabbouli for many years now...NO TOMATOES...but let's not go there again. We'll just agree to disagree. Today I made Salatat Fool (Peanut Salad) because its main ingredient is peanuts and my DH loves peanuts. The salad is great and he likes it immensely...although he did suggest that I put more vegetables into it, which I refused. Any one else out there making any notable salads from these regions?

It couldn't have been better said than this. I always loathed peppermint and all the other mints until I tasted real mint. Then it was a love affair. Definitely infuse the dairy. But don't make the mistake a friend once made: she chopped up the mint leaves finely before infusing them. I guess she thought it would work better. Not needed. She could not get all the miniscule leave bits out of the dairy and the result looked very unpleasant to say the least.

I cannot recall whether this dessert was "in" in the 60s or the 70s...but I do remember making it. A purchased cake called a flan. Then cover it with a variety of berries...fancy pattern if you had the time or the inclination. And then a homemade glaze over top of this. We called it a Fruit Flan.

I knew that you were using it, paulraphael. At 5 g per 1000 g...I'll have to figure out what my mix weighs. Never done that before. Thanks. (You're still my ice cream mentor guy. )

I am gearing up to making my own Bomba Calabrese but in the meantime, I opened the second bottle of the Alessia brand which DH bought me last week. Of course, I've noshed down the first. I dumped the contents of the bottle into a sieve and just let it drain for a few minutes. I was stunned to measure the oil collected. The entire contents measure 314 ml and the oil was 80 ml. A quarter of this expensive little goodie is oil. Not pleased.

Hello Charlie and welcome to eGullet. It's a great place to be and the members are so friendly and willing to share recipes and help. Although I've never really eaten much in the way of Spanish food, I've certainly enjoyed foods from Mexico which came from Spain and from the Arabs and so on going back. The history of food interests me greatly and I look forward to seeing what you come up with for us to try.

http://www.splendidtable.org/recipes/summer-tomato-pudding%C2'> For those of us who don't have the book but love the looks of this tomato dish.

Neither DH nor I could taste anything unusual in our ice cream, so I really have nothing to say about it. The xanthan gum was certainly not fresh...and I didn't look it up for particulars...just made the stuff. Mr. Geek suggested using it to keep the apple bits from getting icy...and they didn't get icy. I was concerned about how the pie crust pieces might turn out in a frozen mix, but they did not get too hard at all. Looked up Van Leeuwen Artisan Ice Cream. Have you eaten their ice cream? It's especially good? August each year brings our Annual Dog Weekend for which I make 6 ice creams to be served. I thought I might use the Apple Pie Ice Cream as a new flavor. Otherwise my ice cream life seems very settled and I am not experimenting with new flavors very often.

New flavor today: Apple Pie Ice Cream from the Ice Cream Geek's blog http://www.icecreamgeek.com/.%C2'> Brilliant. We had it for lunch today and loved it. Of course, I used my own ice cream base and subbed Granny Smith apples for the prescribed Delicious...which I don't like. I did follow the directions which suggested adding xanthan gum to the mix, a first for me.

75%! Your enthusiasm, commitment and tenacity...and no doubt a few more good qualities...are really admirable.

JohnT's and Kerry's desserts brought back an old memory of my M-i-L's Christmas dessert: Lemon Brisk. Why 'Brisk' I cannot say and my M-i-L is long passed away. The 60s was the first decade of ou long marriage and I don't really remember any desserts I made. I couldn't cook when I got married amd my DH had to teach me how. I made the Lemon Brisk dessert for Christmas a few years ago for fun and then we all pretty much gagged over the sugary content. BTW, I still have the recipe if anyone wants it.

Pineapple Upside Down Cake. Lemon Meringue Pie. Date Squares. Mince Meat Tarts.

Exactly: they stop carrying the thing you like best. Exactly: why would you think you need to check. The 'marinated' bit is written down in red ink this time. However, I am pretty pleased with my own attempt to marinate the water-based ones.

If you weren't so far away, I'd trade you my 7 quart Cuisinart for your 4.5 quart KA. The big monster is very heavy. I don't need anything that big. Don't double recipes very often. My DH bought it for me and I hardly ever use it for those reasons. Good luck.

Thanks Sylvia...I suppose my face ought to be red, but it isn't. I'll look next time I go into the city with DH. Shouldn't send a man to do a woman's work. And I can't really complain...and don't about it...because DH does most of the grocery shopping. And if Costco is exhonerated in this case, they still are guilty in others.

OK. I am furious. Costco has done it again. Recently at Costco, the folks who offer samples of products had samples of Kirkland's Artichoke Hearts. Tried 'em, loved 'em, bought 'em, and ate 'em at home. I had fallen into artichoke love. Bought the double pak twice more and this week DH bought another double set for the house. Last night I opened the jar, full of anticipation, and discovered to my horror, the artichokes were no longer in oil, with vinegar and spices et all, but were simply dumped into water. Why O why do they do this to us all the time? Makes me so mad. (Well, of course, I know the answer to my question....I just wanted to rant a bit.) Found a recipe for marinated artichokes, cooked up the solution, poured out the water, poured in the marinade...but it's not the same. And I'm still annoyed. So there.

Coconut Impossible Pie? I had never heard of this before and looked it up. Very interesting. However, I would be delighted to have the Master's recipe for this. (This, of course, means you, Kerry Beal.)

Interesting...we all live by such different schedules. BTW, we did have 'Dessert as Dinner' last night and it WAS chocolate cake. So there. Broke our own rule.