Cheers for teh thread pic which supports my personal biases re just how evil kittehs are. 😉
What seasonings did you finally come up with?
I discovered too late the available cumin was a bit “musty”-smelling and just tossed it. Wound up using some garlic powder, a boatload of “Spanish style” paprika, some McCormick chili powder and a little salt (near the end.)
Onions were sliced a lot thinner than the red and green peppers. Started the onions while I sliced the peppers, cooked everything in a large, deep pan over medium heat (covered for a while to sweat the onions) until the peppers were al dente.
Didn’t get any “char” on them, but the flavor and texture were more than okay for amateur homemade.
(Dad used to make onions and peppers a lot during the summer when I was a kid; he liked ’em on a slice of fresh bread, so I think there’s a “comfort food” element to them for me. Plus, I was jonesing for them; “tested” ’em on a flour tortilla with some hot sauce and they were just what I’d been craving.)
dv45 --
Loved the “Tales of Ethnomusicology Class”.
I wonder if the wide appeal of “oompa” music (with or without accordion) might be due to its similarity to human walking gaits. Ditto marches (which are a lot more obvious).
Laughing during a “very serious” Korean opera strikes me as a cultural faux pas similar to cackling at any juncture of the “Ring” cycle. 😉
Having done most of my growing-up in Cleveland, I was exposed to enough polkas -- a musical style I don’t much care for -- to last me a lifetime. I’ve wondered if my disdain for that style is some sort of “racial memory” related to the fact that polkas are so prevalent in parts of Europe my peeps were persecuted in so often. 👿
For Mother’s Day in ’04, I wrote and recorded “The Pogrom Polka” as part of my gift. My aim was to create something tastelessly offensive and clever enough that Dad would have laughed at it and which was stylistically correct (Cleveland-style polkas being an actual thing).
It was well-received; after listening to it twice (to hear all the stuff she’d laughed through the first listen), she remarked there were very few people she could share it with since it was so offensive.
Happy first Monday of 2021, Gerbil Nation!
Good morning, Fatwa, and Sven!
Fatwa -- your peppers and onions sound good! I do something similar, using a mixture of cumin, smoked paprika, garlic powder (or minced garlic), onion powder, and salt. Next time I might try putting a bit of char on the red peppers before slicing them.
I love the story about your authentic, offensive, Pogrom Polka!
Wish we had a gas stove at CasaK; handy for charring stuff.
Another childhood memory is the Old Man charring eggplant to make Imam Bayildi. (Never liked that stuff, but I can conjure up recollection of the fragrance at will.)
He made your tit-tays mean? I guess every family has their traditions.
Was it a simple titty twister, or more like “A Man Called Horse”?
In your culture does it require special training and come with a title, like a moyel?
Oh boy…MONDAY!!1!
Mac --
Cheers for teh thread pic which supports my personal biases re just how evil kittehs are. 😉
I discovered too late the available cumin was a bit “musty”-smelling and just tossed it. Wound up using some garlic powder, a boatload of “Spanish style” paprika, some McCormick chili powder and a little salt (near the end.)
Onions were sliced a lot thinner than the red and green peppers. Started the onions while I sliced the peppers, cooked everything in a large, deep pan over medium heat (covered for a while to sweat the onions) until the peppers were al dente.
Didn’t get any “char” on them, but the flavor and texture were more than okay for amateur homemade.
(Dad used to make onions and peppers a lot during the summer when I was a kid; he liked ’em on a slice of fresh bread, so I think there’s a “comfort food” element to them for me. Plus, I was jonesing for them; “tested” ’em on a flour tortilla with some hot sauce and they were just what I’d been craving.)
dv45 --
Loved the “Tales of Ethnomusicology Class”.
I wonder if the wide appeal of “oompa” music (with or without accordion) might be due to its similarity to human walking gaits. Ditto marches (which are a lot more obvious).
Laughing during a “very serious” Korean opera strikes me as a cultural faux pas similar to cackling at any juncture of the “Ring” cycle. 😉
Having done most of my growing-up in Cleveland, I was exposed to enough polkas -- a musical style I don’t much care for -- to last me a lifetime. I’ve wondered if my disdain for that style is some sort of “racial memory” related to the fact that polkas are so prevalent in parts of Europe my peeps were persecuted in so often. 👿
For Mother’s Day in ’04, I wrote and recorded “The Pogrom Polka” as part of my gift. My aim was to create something tastelessly offensive and clever enough that Dad would have laughed at it and which was stylistically correct (Cleveland-style polkas being an actual thing).
It was well-received; after listening to it twice (to hear all the stuff she’d laughed through the first listen), she remarked there were very few people she could share it with since it was so offensive.
Mission accomplished. 🙂 🙂 🙂
BBL.
Re teh pogrom polka: is there a copy of that you’d be willing to share?
My email is available on the wheel back end.
Just sayin.
Happy Monday, GN -- good morning, Fatwa: I see that the eyes of the world are all focused on your state this fine January morning.
G’day, Sven!
While BrendaK and I will go to the polls tomorrow, I have close to zero faith we’ll get even a reasonably clean runoff.
The GOPe in GA can go to Hell. The 11/03 election was a travesty and -- per Occam’s Razor -- they’re in on it.
Sadly, it appears we have a critical meat hook shortage here in The Peach State.
Watching some of Joe Biden’s speech -- no one will ever accuse him of being a happy warrior.
This is refreshing:
D’oh!
Happy first Monday of 2021, Gerbil Nation!
Good morning, Fatwa, and Sven!
Fatwa -- your peppers and onions sound good! I do something similar, using a mixture of cumin, smoked paprika, garlic powder (or minced garlic), onion powder, and salt. Next time I might try putting a bit of char on the red peppers before slicing them.
I love the story about your authentic, offensive, Pogrom Polka!
Hiya, Mr. O’!
Wish we had a gas stove at CasaK; handy for charring stuff.
Another childhood memory is the Old Man charring eggplant to make Imam Bayildi. (Never liked that stuff, but I can conjure up recollection of the fragrance at will.)
He also made a mean mititei. 😉
He made your tit-tays mean? I guess every family has their traditions.
Was it a simple titty twister, or more like “A Man Called Horse”?
In your culture does it require special training and come with a title, like a moyel?