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OT: Is there anything easier to make...
- Thread starter Luopo
- Start date
- Joined
- Sep 7, 2001
- Messages
- 5,946
Hooflex on a stick? 
- Joined
- Oct 25, 2004
- Messages
- 3,178
I've got a buddy named Virgil. Retired Navy, his last ship was my last ship, good 'ole boy and a southern gentleman of the old school. Very cool guy to hang out with. Virgil makes some cornbread to die for if he starts while he's sober.
Superbowl Sunday rolls around. My room mate decides to defrost some venison and whip up chili under the condition that Virgil provides the cornbread. The deal is sealed and everyone makes their preparations.
As I'm normally the last guy to know about anything, I wander out to find out what all the noise and commotion is about. I notice some potato chips on the counter next to a bowl of salsa and a bowl of what appears to be ranch dressing. I don't normally eat junk food like this but, what the heck, it's Superbowl Sunday and I'm drinking beer anyway - I'll have some chips.
Who the hell eats potato chips with salsa? No one. That must be for something else. Therefore, the other bowl must be ranch dressing - not my first choice, but acceptable. The texture looked a little funny but it may have been old.
Do you see where I'm going with this yet?
"Dear lord," I exclaimed. "This is the worst f&cking dip I've ever had in my life. It's horrible. Who the hell got this stuff?" I resolutely had a few more chips - with the terrible dip - before wandering off; as I've said in the past, I'm not a fast learner. While getting a beer to rinse the foul taste out of my mouth, I watched Virgil retrieve the bowl, pour it into several cast iron skillets, and place them in the oven.
I'd been dipping my chips in cornbread batter.
Let me tell you, folks, it's a whole lot better after it's been baked.
But to get back on topic, I agree wholeheartedly with you Luopo. You too, Yvsa.
Superbowl Sunday rolls around. My room mate decides to defrost some venison and whip up chili under the condition that Virgil provides the cornbread. The deal is sealed and everyone makes their preparations.
As I'm normally the last guy to know about anything, I wander out to find out what all the noise and commotion is about. I notice some potato chips on the counter next to a bowl of salsa and a bowl of what appears to be ranch dressing. I don't normally eat junk food like this but, what the heck, it's Superbowl Sunday and I'm drinking beer anyway - I'll have some chips.
Who the hell eats potato chips with salsa? No one. That must be for something else. Therefore, the other bowl must be ranch dressing - not my first choice, but acceptable. The texture looked a little funny but it may have been old.
Do you see where I'm going with this yet?
"Dear lord," I exclaimed. "This is the worst f&cking dip I've ever had in my life. It's horrible. Who the hell got this stuff?" I resolutely had a few more chips - with the terrible dip - before wandering off; as I've said in the past, I'm not a fast learner. While getting a beer to rinse the foul taste out of my mouth, I watched Virgil retrieve the bowl, pour it into several cast iron skillets, and place them in the oven.
I'd been dipping my chips in cornbread batter.
Let me tell you, folks, it's a whole lot better after it's been baked.
But to get back on topic, I agree wholeheartedly with you Luopo. You too, Yvsa.
- Joined
- May 4, 2001
- Messages
- 1,553
Yummm, cornbread, one of the simple pleasures in life! When I feel fancy I add some cheddar cheese and a can of creamed corn to the mix, maybe some roasted green chilis too.
I think that a good beer on a hot day after work can beat cornbread, though. Liquid bread, yummm, one of the simple pleasures in life
I think that a good beer on a hot day after work can beat cornbread, though. Liquid bread, yummm, one of the simple pleasures in life
- Joined
- Oct 25, 2004
- Messages
- 3,178
Yer makin' me hungry, Stevo.
For me, it's a few diced Jalapenos (maybe) tossed in, and plenty of Tillamook butter and honey from the apiary down the street slathered on top. Something to dip it in is nice but is not required - cornbread can be an end as well as a means.
A cold microbrew goes well with this, of course. (As with most things, or nothing at all...one of the beautiful things about good microbrews.) A cold glass of arak - with some ice and water thrown in to take the pain out of it - goes even better. (I'm convinced that it goes along with everything perfectly but that's just me - most folks I know can't even drink the stuff.)
Simple pleasures for a simple life. I wouldn't have it any other way.
For me, it's a few diced Jalapenos (maybe) tossed in, and plenty of Tillamook butter and honey from the apiary down the street slathered on top. Something to dip it in is nice but is not required - cornbread can be an end as well as a means.
A cold microbrew goes well with this, of course. (As with most things, or nothing at all...one of the beautiful things about good microbrews.) A cold glass of arak - with some ice and water thrown in to take the pain out of it - goes even better. (I'm convinced that it goes along with everything perfectly but that's just me - most folks I know can't even drink the stuff.)
Simple pleasures for a simple life. I wouldn't have it any other way.
- Joined
- Jan 30, 2002
- Messages
- 7,269
Arak
DRINKING ARAK - A GOURMET RITUAL IN THE MIDDLE EAST
by Habeeb Salloum
---------------------------------------------------
Called by the Arabs of the Middle East, the milk of lions, arak, also known as arack and arraki, is the national alcoholic drink of Jordan, Lebanon and Syria. It is given this nick-name because of its highly potent and lethal character. An aniseed-flavoured colourless spirit which turns to a milky-white liquid after water and/or ice are added, it is much sought after in the Middle Eastern lands by those who indulge in intoxicating drinks. Usually drank before it matures, it is a fiery rough liquor made for tough palates.
Never drank by itself, arak is always served with mezza (titbits of food) which could include up to a hundred dishes. A dinner invitation to friends and colleagues who savour alcoholic drinks always begins with this gourmet ritual. After a few ounces of arak and the consuming of a large amount of mezza, the guests are usually sated. When the main course of the meal is served, the food is hardly touched. Sipping on arak while consuming titbits of appetizers is always thought of as the highlight of the meal.
Various forms of arak, which in Arabic means both sweat and juice, are popular in all the countries edging the Mediterranean and parts of the Far East. In the greater Syria area, it is distilled from fermented grape juice or, at times, sugar and is considered by the inhabitants to be greatly superior to similar hard liquors in other countries. The same spirit in the
Balkans and Turkey, called raki - another form of the word arak - is made from a variety of products like grain, molasses, plums and potatoes. Other similar drinks are the arak of Iraq - made from fermented date juice, the zibib of Egypt - a peasant made drink and Greek ouzo - the most popular aperitif in that country. Further west, along the northern shores of the
Mediterranean, the Italian anesone, French pastis and Spanish ojén, served as aperitifs or refreshers, are all sweeter versions of arak. Also, in the Far East, a comparable liquor known as arrack, distilled from palm sap or rice, is very popular.
It is believed that the arak is among the first of these liquors - apparently developed by the Christian and Jewish minorities in the Middle East. The art of distillation was initially discovered in the early Middle Ages by the 10th century Arab alchemist, Albukassem. However, the Arabs did not use his invention to produce alcoholic spirits since in Islam, liquor is forbidden. Hence, his discovery was employed to distil perfume from flowers and to produce kohl - a women's eye cosmetic where a black powder is liquified, then converted to vapour and allowed to re-solidify.
The Arabs carried the art of distilling kohl to Spain from where it spread to the remainder of Europe. In these Christian lands, it took on a much different use - the production of liquor. With the utilization of this method of producing hard spirits, the Arabic name al-kohl, which became alcohol, was adopted due to the similar method the Arabs used in manufacturing this cosmetic. The words in English relating to the art of distillation, besides alcohol, like alchemy, alchemist, and alembic attest to the Arab origin of producing the many intoxicants found in western lands.
Arak, in the past, was generally of local or village manufacture, but in the last few decades it is increasingly being produced in large manufacturing plants. The modern hard drinks of the West have not overwhelmed this ancient peasant refreshment. It is still the preferred liquor of those who enjoy alcoholic drinks in the Middle East.
One has only to sit in the restaurants and night spots of Jordan, Lebanon and Syria which serve alcoholic drinks to appreciate the people's attachment to this product of the grape. On every table, a bottle of arak surrounded by endless plates of mezza, much like Spanish tapas, is the focal point of the party. Middle Easterners believe that it is very important to snack while sipping their drinks. They would never dream of drinking their arak without nibbling on an endless array of foods. Many believe that eating cuts down the lethal effect of the `lion's milk' - to its fans, the epitome of drinks. There is a saying among the Arab Christians that `anyone who drinks arak becomes its advocate'.
One need not travel to the Middle East to enjoy arak with its accompanying mezza. If arak cannot be found in Middle Eastern markets or liquor stores, ouzo, even though not as potent, can be substituted. For a party of 12 people the following would be a modest table of these titbits of food served with a litre of this powerful drink: One dish each of: pickled black olives, feta cheese, drained yogurt sprinkled with dried mint and olive oil, sliced tomatoes, fresh broad beans, assorted pickles, diced boiled potatoes with an olive oil and lemon juice sauce, fried liver and sliced boiled tongue.
DRINKING ARAK - A GOURMET RITUAL IN THE MIDDLE EAST
by Habeeb Salloum
---------------------------------------------------
Called by the Arabs of the Middle East, the milk of lions, arak, also known as arack and arraki, is the national alcoholic drink of Jordan, Lebanon and Syria. It is given this nick-name because of its highly potent and lethal character. An aniseed-flavoured colourless spirit which turns to a milky-white liquid after water and/or ice are added, it is much sought after in the Middle Eastern lands by those who indulge in intoxicating drinks. Usually drank before it matures, it is a fiery rough liquor made for tough palates.
Never drank by itself, arak is always served with mezza (titbits of food) which could include up to a hundred dishes. A dinner invitation to friends and colleagues who savour alcoholic drinks always begins with this gourmet ritual. After a few ounces of arak and the consuming of a large amount of mezza, the guests are usually sated. When the main course of the meal is served, the food is hardly touched. Sipping on arak while consuming titbits of appetizers is always thought of as the highlight of the meal.
Various forms of arak, which in Arabic means both sweat and juice, are popular in all the countries edging the Mediterranean and parts of the Far East. In the greater Syria area, it is distilled from fermented grape juice or, at times, sugar and is considered by the inhabitants to be greatly superior to similar hard liquors in other countries. The same spirit in the
Balkans and Turkey, called raki - another form of the word arak - is made from a variety of products like grain, molasses, plums and potatoes. Other similar drinks are the arak of Iraq - made from fermented date juice, the zibib of Egypt - a peasant made drink and Greek ouzo - the most popular aperitif in that country. Further west, along the northern shores of the
Mediterranean, the Italian anesone, French pastis and Spanish ojén, served as aperitifs or refreshers, are all sweeter versions of arak. Also, in the Far East, a comparable liquor known as arrack, distilled from palm sap or rice, is very popular.
It is believed that the arak is among the first of these liquors - apparently developed by the Christian and Jewish minorities in the Middle East. The art of distillation was initially discovered in the early Middle Ages by the 10th century Arab alchemist, Albukassem. However, the Arabs did not use his invention to produce alcoholic spirits since in Islam, liquor is forbidden. Hence, his discovery was employed to distil perfume from flowers and to produce kohl - a women's eye cosmetic where a black powder is liquified, then converted to vapour and allowed to re-solidify.
The Arabs carried the art of distilling kohl to Spain from where it spread to the remainder of Europe. In these Christian lands, it took on a much different use - the production of liquor. With the utilization of this method of producing hard spirits, the Arabic name al-kohl, which became alcohol, was adopted due to the similar method the Arabs used in manufacturing this cosmetic. The words in English relating to the art of distillation, besides alcohol, like alchemy, alchemist, and alembic attest to the Arab origin of producing the many intoxicants found in western lands.
Arak, in the past, was generally of local or village manufacture, but in the last few decades it is increasingly being produced in large manufacturing plants. The modern hard drinks of the West have not overwhelmed this ancient peasant refreshment. It is still the preferred liquor of those who enjoy alcoholic drinks in the Middle East.
One has only to sit in the restaurants and night spots of Jordan, Lebanon and Syria which serve alcoholic drinks to appreciate the people's attachment to this product of the grape. On every table, a bottle of arak surrounded by endless plates of mezza, much like Spanish tapas, is the focal point of the party. Middle Easterners believe that it is very important to snack while sipping their drinks. They would never dream of drinking their arak without nibbling on an endless array of foods. Many believe that eating cuts down the lethal effect of the `lion's milk' - to its fans, the epitome of drinks. There is a saying among the Arab Christians that `anyone who drinks arak becomes its advocate'.
One need not travel to the Middle East to enjoy arak with its accompanying mezza. If arak cannot be found in Middle Eastern markets or liquor stores, ouzo, even though not as potent, can be substituted. For a party of 12 people the following would be a modest table of these titbits of food served with a litre of this powerful drink: One dish each of: pickled black olives, feta cheese, drained yogurt sprinkled with dried mint and olive oil, sliced tomatoes, fresh broad beans, assorted pickles, diced boiled potatoes with an olive oil and lemon juice sauce, fried liver and sliced boiled tongue.
