In article
>,
spamtrap1888 > wrote:

> > 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 think it's heavy on the grain side... which won't go well with my
diet. I'll have to introduce her to my love of greens. ;-)
>
> >
> > 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.

I'll have to google that just for grins. I use a good sharp knife for
tomatoes and I have a good cheese board with a wire for cheese. I pretty
much don't slice it any other way after almost taking the top off of my
thumb knuckle once when trying to sliced a cheese end thinner. <g>
--
Peace! Om

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