On Jun 25, 9:13*pm, Omelet > wrote:
> I know nothing about it but will check google... *I knew my new boss was
> mid-eastern but only finally worked up the nerve to ask him where he was
> from today during casual conversation in the break room. *He is Iranian
> and so is one of the new intake techs. :-)
>
> I spent some time with her today looking over some of my recipe pics on
> picassa and she started talking about yogurt recipes, including yogurt
> with shredded beets or spinach after she saw my pickled eggs...
>
> She opened up then and offered to cook some Iranian recipes and bring
> them to work for me to try. *Yay!
>
> Always cool to learn a new cuisine...

Compared to neighboring Middle-Eastern and Asian cuisines, Persian
cooking is pretty damned dull from what I've had. The ingredients have
to be top quality, because spices are not going to disquise the raw
material.

>
> I finally made up a lovely batch of Insalata Caprese today and actually
> assembled it at work during my break time so it would be fresh. * I left
> it naked so the fresh cheese would maintain it's texture. *(Thanks to
> Barb Schaller for that tip!) *
>

Speaking of caprese, I saw this gismo at SurLaTable when I was
searching for an old-school cherry pitter: Rosle 12755 Tomato and
Mozzarella Slicer. Supposedly you can slice both the tomatoes and the
mozzarella with it.