May 25, 2006 by GERALD M | Posted in Cooking & Recipes
This is for a menu starter option for a charity meal. I don't know whwther to slice the melon across its diameter or from top to bottom. I don't know what size wedge to work with. I don't know whether to remove the skin before fanning - nor how to fan
http://www.foodnetwork.com/food/ck_dm_fr uits_vegetables/0,1904,FOOD_19000,00.htm l
Above includes a video about peeling and coring a pineapple (closest I could find)... However I've added notes below for preparing melon (I'm imagining
dworld_1999 | May 25, 2006
Cxbx WIP: Unreal Championship
work, others work sometimes, and the rest don't work at all! The menus work just fine, but some menu options will cause Cxbx to crash as it is ...
Israel’s Taste of India
With curiosity. I hid my ever-shaded grin, drawn by the thrill at the pit of the stomach, with the composure of a professional. From the outset, David, the restaurant owner, was reluctant to speak, having found my introduction more likening to an undercover tax inspector, rather than a serious journalist. Ben giggled behind the bright blue menus. I relaxed my lip muscles to a soft smile and turned on the charm with a squint in my eyes. Reservation soon dissipated to a gentle demeanour and warmth, as David proceeded to divulge into the history of the restaurant. Born in Bombai, David made Aliyah to Israel 30 years ago, along with his family, to the port city of Ashdod. During his early years in Israel, working in the air force, he noticed how Indian culture, which came with the wave of Indian immigration, was fading into the shadows of Bissli and Bamba. Indian food became increasingly hard to locate, and his yearning for Indian produce grew.
It only took David five years till he decided to open an Indian-specialty store and cafe, to import foods that much of his community missed, and to revive his culture in Israel. Today, Maharaja were earthy and delectable. Onion bajis were sweet and crunchy. Deep-fried savoury pastries heightened with complex spices.В В
The selection of mains was presented in a row of tiny silver bowls, strategically placed on a large platter around a multicoloured mound of pilaf rice. Each dish maintained an individual composition of spice, flavour and smell. Heat came in the form of spicy lentils; Aloo Gobi
