Quoting Nancy Backus to Jim Weller <=-

a Lebanese guy / an Israeli and an Egyptian

Both the Israeli and the Egyptian would be looking at a minimum of
one year's military service when they went home after graduation.
They both sincerely hoped that there would not be a Middle Eastern
war that year!

I trust that their hopes were borne out...?

I met them all the academic year of 69/70 and they were all in year
2 of a 3 year program so that meant they graduated and were due to
go home in the summer of 1971. Not a good time.

Between the Third Arab Israeli War of 1967 war and the Yom Kippur
war of 1973 there are continual low level fighting in the Sinai. and
the minimum one year of service was renewed annually due to the
ongoing state of emergency. The Lebanese guy had the right idea.

Good for him.... :) Did he ever regret the decision...?

I've lost track of them all a long time ago when I went to Nfld in
1972 and then Alberta in 1973.

I just googled them and Sorrento's is still alive and
well after all these decades and still serving Italian and Lebanese
fare. It has new owners by now of course

Albert and his friends retired, I take it....?

Probably a long time ago; it's a burnout business after all.

One of my uncles was a missionary

Was Alan also born in China or India...?

The parents were in Canada from 1947 to 1951 and Alan is the
youngest and just a bit older than me so I it might have been either
India or Canada. I haven't heard about him since his mom passed away
in 2003. We were second cousins who only met twice face to face
although his mom and mine kept up regular correspondence over the
years, so I'd hear about what all of them were up to.

Something from India ...

MMMMM-----Meal-Master - formatted by MMCONV 2.10

Title: Moongre Aloo Sabzi - Radish Pods And Potato Curry
Categories: Indian, Curry, Vegetables
Servings: 4

1 lb Radish Pods
2 Potatoes
2 md Tomatoes
1 md Green Chilly
1 TB Chopped Cilantro
1 sm Onion
1 ts Ginger Paste
1 ts Garlic Paste
1 ts Salt
1/2 ts Red Chilli Powder
1/4 ts Turmeric
1/2 ts Coriander Powder

Moongre, also called Radish Pods, are commonly grown in the Punjab
Province of Pakistan and India. Even though they resemble beans,
they have their own unique flavor unlike any other vegetable I've
had. Moongre have a very sharp taste, similar to radishes.

Cut radish pods / moongray into 1/4 inch (pea sized) Place them into
a large container of water. Cut potatoes in 4 quarters, set aside in
cool water so they don't turn black. Chop tomatoes; roughly chop 1
onion on medium heat, add and saute chopped onions in oil till they
turn golden brown. Add a little water to stop the caramelization of
onions. Add all ground spices except garam masala. Add the ginger
and garlic paste. Mix everything well. Fry for 5 minutes on medium
heat till oil seperates from curry. Add one glass water. Then remove
radish pods from water and add to pot. Turn heat to low. Cover and
cook for 20 minutes till they soften. Then add the chopped potatoes
and tomatoes. Mix well and cover again. Cook until the potatoes are
soft and the tomatoes have mixed well with curry. Add chopped green
chilly. Add the chopped cilantro and garam masala at end and mix
once. Cover and cook for 2-3 minutes. Serve with warm roti or naan.

Posted by: Sadaf

From: Http://Sakeenahbegum.Com

MMMMM-------------------------------------------------

Cheers

Jim

... India may lead in IT but we're way ahead in bad vampire movies.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Quoting Jim Weller to Nancy Backus on 07-03-19 22:58 <=-

a Lebanese guy / an Israeli and an Egyptian

Both the Israeli and the Egyptian would be looking at a minimum of
one year's military service when they went home after graduation.
They both sincerely hoped that there would not be a Middle Eastern
war that year!

I trust that their hopes were borne out...?

I met them all the academic year of 69/70 and they were all in year
2 of a 3 year program so that meant they graduated and were due to
go home in the summer of 1971. Not a good time.
Between the Third Arab Israeli War of 1967 war and the Yom Kippur
war of 1973 there are continual low level fighting in the Sinai. and
the minimum one year of service was renewed annually due to the
ongoing state of emergency. The Lebanese guy had the right idea.

I guess so.... Not out-and-out war but close enough to be a problem....

I just googled them and Sorrento's is still alive and
well after all these decades and still serving Italian and Lebanese
fare. It has new owners by now of course

Albert and his friends retired, I take it....?

Probably a long time ago; it's a burnout business after all.

True... :)

One of my uncles was a missionary

Was Alan also born in China or India...?

The parents were in Canada from 1947 to 1951 and Alan is the
youngest and just a bit older than me so I it might have been either
India or Canada. I haven't heard about him since his mom passed away
in 2003. We were second cousins who only met twice face to face
although his mom and mine kept up regular correspondence over the
years, so I'd hear about what all of them were up to.

You'd have to renew contact with him, I guess.... :) Hard to do so
though, unless one makes some effort... :)

ttyl neb

... Spiders are the only web developers who are happy to find bugs

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Quoting Nancy Backus to Jim Weller <=-

Alan / We were second cousins who only met twice face to face

You'd have to renew contact with him, I guess.... :) Hard to do so though, unless one makes some effort... :)

Not really; he's well known enough to Google easily. I just did. He
still holds the same job in Vancouver after all this time. It would
be easy to call him at work if I chose to.

MMMMM-----Meal-Master - formatted by MMCONV 2.10

Title: Bengali-Style Fried Fish In Onion And Tomato Curry
Categories: Indian, Fish, Curry
Servings: 4

2 sm whole head-on dorade or
other white fish, cleaned
3 lb total once cleaned
2 ts Diamond Crystal kosher salt
2 ts ground turmeric
3 ts Kashmiri red chili powder (or
1 ts cayenne pepper), divided
Neutral oil for frying
1 md yellow onion, thinly sliced
2 inch piece ginger, peeled
and grated
1 bay leaf
1 TB ground cumin
2 ts ground coriander
1 1/2 c cored and diced skin-on
fresh tomatoes
1 TB distilled white vinegar
Freshly ground black pepper
Chopped fresh cilantro

Bhuna is the term used for a thick and paste-like South Asian curry.
In this fish bhuna, dorade steaks are seasoned with bright turmeric
and fruity Kashmiri red chili powder before they're fried, then
tossed in a spicy and tangy onion and tomato curry. It's great
served alongside rice and a simple cucumber salad for a change of
pace from your usual fish dinner.

Notes: Cutting the fish into steaks ensures that it stays moist.
Frying the fish first gives it a crispy exterior. Vinegar balances
the sweetness from the onions and the heat of the chili powder. If
you don't have dorade, any other fish can work well in this dish as
long as it's cut into steaks. Keeping the fish bone-in prevents it
from drying out in this two-step cooking process. Good substitutes
for dorade include catfish, snapper, and striped bass. Keep the
heads; they're a delicious snack once fried.

Remove heads from fish and cut bodies into 1-inch-thick steaks (or
ask your fishmonger to do this for you; see note). In a small bowl,
combine kosher salt, turmeric, and 2 teaspoons (4g) Kashmiri red
chili powder. Sprinkle salt mixture all over fish.

Add enough oil to a large saute pan to fill it 1/4 inch deep and
heat over high heat until shimmering. Working in batches if needed,
add seasoned fish steaks and cook until browned on both sides, about
10 minutes. Using a slotted spatula, transfer cooked steaks to a
plate, tray, or dish and set aside.

Drain off all but 2 tablespoons oil from saute pan. Continuing to
work over high heat, add onion and cook until browned in spots,
about 5 minutes; lower heat at any point if onion threatens to burn.

Lower heat to medium and add ginger, bay leaf, remaining 1 teaspoon
(2g) chili powder, cumin, and coriander, cooking until the spices
bloom, about 3 minutes. Add diced tomatoes and cook until some of
the liquid has cooked off and you have a thick, paste-like curry,
about 5 minutes. Finish the gravy with vinegar and season with salt
and pepper to taste.

Nestle the fried fish steaks into the curry, gently tossing to
coat in the sauce. Garnish with chopped cilantro and serve.

SOHLA EL-WAYLLY

From: Serious Eats

Dorade or dorada is another name for Bream. -JW

MMMMM-------------------------------------------------

Cheers

Jim


... Can anyone find one of my relatives that actually had some money!

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Quoting Jim Weller to Nancy Backus on 07-13-19 21:38 <=-

Alan / We were second cousins who only met twice face to face

You'd have to renew contact with him, I guess.... :) Hard to do
so though, unless one makes some effort... :)

Not really; he's well known enough to Google easily. I just did. He
still holds the same job in Vancouver after all this time. It would
be easy to call him at work if I chose to.

I take it you aren't particularly interested in reconnecting with him, then....?

ttyl neb

... A bird in the hand makes it hard to blow your nose.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Quoting Nancy Backus to Jim Weller <=-

Quoting Jim Weller to Nancy Backus on 07-13-19 21:38 <=-

Alan / We were second cousins who only met twice face to face

You'd have to renew contact with him, I guess.... :) Hard to do
so though, unless one makes some effort... :)

Not really; he's well known enough to Google easily. I just did. He
still holds the same job in Vancouver after all this time. It would
be easy to call him at work if I chose to.

I take it you aren't particularly interested in reconnecting
with him, then....?

Nah, His mom and mine were close but we barely know each other.

MMMMM-----Meal-Master - formatted by MMCONV 2.10

Title: About Yuxiang Seasoning
Categories: Chinese, Spice, Mix, Info
Servings: 4

Yuxiang

It's a famous seasoning mixture in Chinese cuisine, and also refers
to the resulting sauce in which meat or vegetables are cooked. It is
said to have originated in Sichuan cuisine, but has since spread to
other regional Chinese cuisines. Despite the term literally meaning
"fish fragrance" in Chinese, yuxiang contains no seafood and is
typically not added to seafood.

Proper preparation of the yuxiang seasoning includes finely minced
pao la jiao (pickled chili), white scallion, ginger, and garlic.
They are mixed in more-or-less equal portions, though some prefer to
include more scallions than ginger and garlic. The mixture is then
fried in oil until fragrant. Water, starch, sugar, and vinegar are
then added to create a basic sauce.

On top of the basic mixture, cooking yuxiang almost always includes
the use of sugar, vinegar, doubanjiang (Chili bean sauce, is a
spicy, salty paste made from fermented broad beans, soybeans, salt,
rice, and various spices), soy sauce, and pickled chili peppers.

The sauce is used most often for dishes containing beef, pork, or
chicken. It is sometimes used for vegetarian recipes. In fact,
Barbara Tropp suggests in The Modern Art of Chinese Cooking that the
characters can also be interpreted as meaning "Sichuan-Hunan"
flavor. Dishes that use yuxiang as the main seasoning have the term
affixed to their name. For instance:
Yuxiangrousi: Pork strips stir-fried with yuxiang
Yuxiangqiezi: Braised eggplants with yuxiang
Yuxiangniunan: Beef brisket stewed with yuxiang

From: Wikipedia

MMMMM-------------------------------------------------



Cheers

Jim


___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)