Change of Season Crud

[pardus]

GARLIC

 

[ROS]

Those nasty damn Alka-Seltzer tablets in the brown packet work wonders if you can muscle past the gag reflex.

That, pomegranate-blueberry juice for the C and AO's, and tea from steeped chamomile, cinnamon, orange peel, and white tea leaves. Steep them in a tea ball or cheesecloth, add lemon and honey, Voila.

Everything else involves horse meds and the like, so that's a no-go.

 

[RackMaster]

GARLIC

Just came back from getting a tasty lunch, garlic infested Swarma with Lebanese potato's with a health topping of garlic sauce. ;) Now I'm home having a few cold pints, if this doesn't kick the last of it; nothing will. lol

 

[ROS]

Just came back from getting a tasty lunch, garlic infested Swarma with Lebanese potato's with a health topping of garlic sauce. ;) Now I'm home having a few cold pints, if this doesn't kick the last of it; nothing will. lol

What are Lebanese potatoes?

 

[pardus]

Potatos with holes in them

 

[Chopstick]

Potatos with holes in them

LMFAO T!

 

[RackMaster]

What are Lebanese potatoes?

There are just spiced potatoes found in Lebanese cuisine. Here's a recipe I found. The key is the garlic sauce though. ;)

Batata Harrah
(Spicy Potatoes)

Serves 3-4

INGREDIENTS:
About five small or four large potatoes, skinned and diced
Oil for frying (about one inch covering pan)
3 cloves garlic crushed
1 tbsp ground coriander
2 tbsp fresh chopped coriander (we didn't have this)
1/4 tsp chili powder
1 tsp lemon juice
1 tbsp ketchup
1/4 tsp paprika
1/4 tsp mixed spices
1 tbsp oil
salt and pepper to taste

DIRECTIONS:
Heat frying oil in large skillet. Dice and deep fry potatoes until golden brown, removing them to drain on a paper towel-lined plate. Pour out all except one tablespoon of the oil. Heat oil in same skillet until hot. Mix together garlic and rest of ingredients (EXCEPT POTATOES) in a small bowl. Pour into hot oiled pan and stir while cooking until fragrant (about one minute). Toss in potatoes and stir until coated with seasonings. Simmer until heated through (if they have sat long enough to get cold while you are cooking other things) and serve.

Recipe compliments of Lebanese Recipes.

LEBANESE GARLIC SAUCE

4 bulbs of garlic (clean off paper & stem)
1 c. lemon juice
1 tsp. salt
3 to 4 c. Puritan oil

Put in blender (NOT a food processor) and blend until smooth on medium. Add in an extremely slow stream, 3 to 4 cups of Puritan oil. Blend constantly on about medium. It should become like a thick white mayonnaise consistency. Store in refrigerator in a glass container. Serve with meats, as a seasoning in salad dressings or on pocket bread sandwiches.

This is a tricky recipe. Sometimes it "breaks". That is, it stays thin instead of the mayonnaise consistency. The flavors remain the same. If it separates in storage, just stir or blend again.

 

[ROS]

As soon as I get done laughing, I'll tell you they sound good.

 

[RackMaster]

As soon as I get done laughing, I'll tell you they sound good.

LOL, It's ok, you can laugh. ;)

I eat a lot of ethnic foods. There's a large Greek, Lebanese and South Asian community near me and the food is good, really good.

 

[ROS]

Sounds really good, but the holy taters just struck me funny.

 

[RackMaster]

Sounds really good, but the holy taters just struck me funny.

LOL, they got me to. He's such an ass.

 

[pardus]

 

[RackMaster]

Ass! ;)

 

[pardus]

LMAO!