limoun al-omani, part 1

In this post I would like to begin the documentation of a culinary project to undertake the reverse-engineering of “Kurdish lemonade,” a chilled citrus beverage served at Babani’s Kurdish Restaurant in St. Paul, “the United State’s first Kurdish restaurant.” The drink at Babani’s is made not from fresh lemons, but dried limes (this much I know) and, despite the generic name, is very likeable. It is citric, tart and refreshing, but also tannic and kind of earthy. The sole recipe I managed to turn up that in any way involves what I already know making this drink must, is as follows:

Omani Lemon Tea

4 cups of water
5-6 whole dried Omani lemons (or Basri lemons, or black lemons)
2 large Tablespoons of honey
more sugar to taste, if desired

Open up the Omani lemons and remove the interiors, reserving the rinds. Boil them with the water and honey for 5 minutes. Strain and serve.

*

Omani lemons are actually limes, and in the Middle-east, and probably elsewhere as well, the lemon-lime distinction as enunciated in the commodities of the West does not seem to exist. There, limes are just another kind of lemon (and as such belong to something more like a lemon-lime continuum).

Omani lemons, or “black lemons” are limes that have been boiled in salt water and sun-dried. When the limes dessicate, the flesh within them turns black. In the image of the product below, the script, which is Farsi, reads “limoo omani.”

imgrezlimooomani4oz.jpg

4 Comments

Filed under drink, middle-east

refrigerator dills

This is a recipe for the ‘refrigerator dill’ pickles my mother makes. She used to make the old-fashioned kind in vapor-sealed glass jars. This she stopped doing after years and years because the batches ceased to turn out well for whatever reason, despite her use of the same old family recipe. Now she makes these, and they are fantastic, though unlike their forebears, these pickles cannot be stored without refrigeration. What follows is my transcription of her recipe.

1 gallon plastic ice cream pail
cucumbers sliced and quartered
1 large white onion, sliced                                                   
4-6 garlic buds     
4-6 dill heads
1.5 quarts water
1 quart white vinegar
1/2 cup canning salt

Fill pail with cucumbers standing on end. Add the remaining ingredients. Heat and boil 1.5 quarts water, 1 qt. white vinegar, 1/2 cup canning salt. Pour over cucumbers.
Let stand 3 days uncovered. 
Cover and refrigerate.
Will keep 1 yr.  

Leave a comment

Filed under pickles, preserves, chutneys

abat-faim – Debord

Abat-faim, Guy Debord, 1985. 

Abat-faim 

One knows that this term designated a “meal’s principal dish, which one served first to quiet down, to reduce the hunger of the dinner guests” (Larousse).

In their dictionary, Hatzfield and Darmesteter refer to the term as “antiquated.” But history is the infallible master of dictionaires. With the recent progress of technology, the totality of nourishment consumed by modern society is uniquely becoming hunger reduction. The extreme degradation of nourishment is a banality that, in the manner of other banalities, is generally tolerated with resignation: as a fatality, a ransom paid for progress that one knows can’t be stopped because one is overwhelemed by it everyday.

Continue reading

Leave a comment

Filed under food + politics

chopsticks – Barthes

Chopsticks (Roland Barthes, from Empire of Signs, 1970, translated into English in 1982)

At the Floating Market in Bangkok, each vendor sits in a tiny motionless canoe, selling minuscule quantities of food: seeds, a few eggs, bananas, coconuts, mangoes, pimentos (not to speak of the Unnamable). From himself to his merchandise, including his vessel, everything is small. Occidental food, heaped up, dignified, swollen to the majestic, linked to a certain oepration of prestige, always tends toward the heavy, the grand, the abundant, the copious; the Oriental follows the converse moement, and tends toward the infinitesimal: the cucumber’s future is not its accumulation or its thickening, but its division, its tenuous dispersal, as this haiku puts it:

Cucumer slices
The juice runs
Drawing spider legs

Continue reading

2 Comments

Filed under curations & interpretations

fresh figs – Benjamin

Fresh Figs (Walter Benjamin, from “Food”. Published in the Frankfurter Zeitung, May 1930.)

No one who has never eaten a food to excess has ever really experienced it, or fully exposed himself to it. Unless you do this, you at best enjoy it, but never come to lust after it, or make the acquaintance of that diversion from the straight and narrow road of the appetite which leads to the primeval forest of greed. For in gluttony two things coincide: the boundlessness of desire and the uniformity of the food that sates it.

Continue reading

1 Comment

Filed under curations & interpretations

a nice cup of tea – Orwell

A Nice Cup of Tea
by George Orwell
Evening Standard, 12 January 1946
 

IF YOU look up ‘tea’ in the first cookery book that comes to hand you will probably find that it is unmentioned; or at most you will find a few lines of sketchy instructions which give no ruling on several of the most important points.

This is curious, not only because tea is one of the main stays of civilization in this country, as well as in Eire, Australia and New Zealand, but because the best manner of making it is the subject of violent disputes.

When I look through my own recipe for the perfect cup of tea, I find no fewer than 11 outstanding points. On perhaps two of them there would be pretty general agreement, but at least four others are acutely controversial. Here are my own 11 rules, every one of which I regard as golden:

Continue reading

3 Comments

Filed under drink

other fish to fry

Published: September 8, 2006 

AFTER years of carving up tuna carcasses in my bathtub, catching cod in the dead of winter and cooking fish and chips for crowds of 50-plus I have come to be known among my friends as the fish guy.

Until recently I’ve enjoyed being the fish guy and my ability to correctly answer questions about fish has felt like a game of “Jeopardy” rigged for my benefit. How do you tell a flounder from a fluke? Easy, fluke have prominent teeth, flounder don’t. Should bluefish and striped bass be cooked differently? Definitely: broil the bluefish, bake the bass.

But lately being the fish guy has become complicated. With every new warning about a species being overfished into extinction, friends have started asking if they should eat fish at all. The Pew Oceans Commission report “America’s Living Oceans” first alerted the public to the desperate state of the seas in 2003 when it declared them to be “in crisis.” That year a study in the journal Nature reported that up to 90 percent of the stocks of the ocean’s major predators (Atlantic cod and bluefin tuna to name two) have been wiped out. In the next few weeks, Congress will debate what to do about the dire state of the nation’s fisheries when it takes up the reauthorization of the Magnuson-Stevens fisheries management act.

Continue reading

Leave a comment

Filed under fish, food + politics