Subj: 543 wildlife management
Fideikos = fideos, I imagine.
Yeah, Jewish-Greek fideos. A large proportion of Greek Jews today
are descended from the ones expelled from Spain way back in 1492. And sometimes it still shows up centuries later in foodways.
It's the Jewish peregrinatory tendency
(encouraged by their persecutors, among other
things) that gives them such influence in food
history. Also perhaps a kind of epicureanism
born from heightened attention to details.
Subj: 550 rancid & shenanigans
Chinese face-saving gift-giving, where some poor sucker starts
it off by buying a fancy box of chocolates, which get regiven
There's a similar old chestnut about passing around English Christmas fruitcakes for years.
The difference is that old fruitcakes improve,
just so you bathe them in booze once in a while.
My father's gift to me every year between when
I was about 25 and about 45 was a Gethsemani
Farms fruitcake, but not every year I'd be able
to finish one, so they started piling up in my
closet, until some handyman stole the stash
plus a brand spanking new high-tech 1 megapixel
camera. I was tired of the things anyway
(especially the camera) and told my father to
quit it, which he did, with the expected comment,
"but I thought you like fruitcake!"
Title: Chorizo and Mushroom Fideua
3/4 lb Fideo or angel hair pasta
Or any dry grain or pasta, looks like.
... The smallest bookstore contains more knowledge than all of TV ever.
Which made me do the obvious investigation, and these
were among the results -
tinyurl.com/wtbs1
tinyurl.com/wtbs2
Sephardic jeweled Rosh Hashanah rice
categories: holiday, starch, side
servings: 4 to 6
1 1/2 ts salt
1 ts sweet paprika
1/2 ts turmeric
1/4 ts cumin
1/8 ts black pepper
13 ts extra virgin olive oil divided
2 md onions, diced small
10 dried apricots, quartered
6 dried figs (we used Smyrna), quartered
1/4 c dried cherries
1/4 c pistachios or pumpkin seeds
1 c long grain rice
1 c water
1 1/2 ts fresh lemon or orange zest
1 c pomegranate seeds
Combine spices in a small bowl. Set aside.
Heat 2 Tb olive oil in a deep nonstick skillet with a
lid. Add rice and spices and stir well. Cook over medium
heat for 3 or 4 min, stirring constantly and making sure
the rice gets well coated with the oil and the spices.
Add 1 c water. Bring to a boil, cover and reduce heat to
low. Cook for 20 min, remove from heat and let it sit for
15 min covered.
In the meantime, heat 2 Tb olive oil in a nonstick skillet.
Add onions and cook over medium heat for 20 min stirring
frequently, adding water 1 Tb at a time if necessary to
prevent burning. Transfer onions to a plate and in the same
skillet, heat 1 ts olive oil. Add dried fruit and pistachios
or pumpkin seeds and cook over medium low for 2 to 3 min,
stirring frequently.
Once the rice is ready, fluff it with a fork, add onions,
dried fruit, pistachios and lemon or orange zest and toss.
Right before serving sprinkle pomegranate seeds on the rice.
M's note: one might need a bit more water for the rice.
myjewishlearning.com
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