cook-food

One of the tastiest fruits, persimmon is among the top of my favorite fruits. Persimmons can come in different varieties. The most common types are the tomato shaped or the heart shaped ones. Both types of persimmons are astringent prior to ripening and become extremely sweet once ripened. When the tomato shaped persimmon is firm, usually the outer peel has a bright orange color or sometimes still greenish color while its flesh contains numerous super tiny, dense, brown spots which make the color of the persimmon flesh brownish. The denser the brown spots on the flesh, the sweeter the fruit. The fruit also may have from 4-8 brown seeds, although in some varieties, the seeds maybe non-existent or so small and fresh that they are unnoticeable. I think it depends on the variety of the fruit. This type can be consumed while firm or after softened. The heart shaped ones can look ripened on the outside with a bright orange color, but still astringent inside. In order to lose its astringency,...

Here is a quick recipe that is delightful and not very time consuming. I had prepared this recipe while I was in Houston and had not gotten the opportunity to write a clean version of the recipe. Finally, I got the chance to write the recipe and publish it. Similar to other kebabs, patlıcan kebab tastes much better when cooked on charcoal grill. This kebab can be placed in thin and wide bread and wrapped or can be eaten with rice or bulgur pilaf along with a bowl of cold plain yogurt. Grilled green peppers and tomatoes would be a perfect complement to this kebab. For the Meat: ½ lb ground beef ½ clove garlic ½ tsp cayenne ½ tsp salt ½ tsp ground black pepper For Eggplants: 3 long and thin eggplants 1 tsp olive oil (optional) ½ clove garlic ¼ tsp cayenne ¼ tsp ground black pepper ½ tsp salt Preparation: To prepare the meat, all the ingredients for the meat (garlic, cayenne, salt and black pepper) in a large bowl and mix thoroughly until all the ingredients are integrated. Let the meat s...

Hello from Calgary! I have been away from my blog for a while and I apologize to those of you whom I left your e-mails unanswered for a long time and/or published your comments late. Many things have been going on in my life (in a good way), so I have not been able to dedicate much time to my blog since this summer. The biggest change is my husband and I are in Canada now. Due to my husband’s work situation, he has moved temporarily to Calgary, Canada recently. Luckily, my company also has an office in Calgary which allows me to work from the Calgary office. I will be traveling back and forth between the U.S. and Canada for a while. Yes, from one extreme to another, in terms of weather. Both of us look forward to this adventure while we’re still young and with no kids. I have been here a few weeks and have not been doing much cooking yet. I have had the chance to browse and shop lightly at grocery stores in Calgary and all I can say is I miss my specialized upscale grocery store in Hou...