vava Posted February 28, 2006 Author Report Share Posted February 28, 2006 Yup - that was dumb of me.... Quote Link to comment Share on other sites More sharing options...
MosJan Posted February 28, 2006 Report Share Posted February 28, 2006 Movses jan, I have made it before. Come on over and we can make it together. es ur eq chkaq we have made over 30 of them just finished teh last one my home office looked like an 3rd masi Shuka for 3 week's wan it was drying so i had to ": Eliminate" some of it to make space for my new knifes on the wall but it was fun experience Quote Link to comment Share on other sites More sharing options...
Garo Posted February 28, 2006 Report Share Posted February 28, 2006 Azat was 'Armenian Tortellini' the last one you entered on Jan 14th? The database files were not corrupted so we should have all recipes. Quote Link to comment Share on other sites More sharing options...
Azat Posted February 28, 2006 Report Share Posted February 28, 2006 yes garo jan. it all looks good to me Quote Link to comment Share on other sites More sharing options...
nina Posted March 29, 2006 Report Share Posted March 29, 2006 I couldn't get to this book, what software de you use? Quote Link to comment Share on other sites More sharing options...
vava Posted March 29, 2006 Author Report Share Posted March 29, 2006 I couldn't get to this book, what software de you use? Hi nina, Welcome to HF It seems that the site is not functionning correctly. We had this same problem a while back, and we were under the impression that it was fixed. Try again to visit the site in a few days Here's the link. thanks again Quote Link to comment Share on other sites More sharing options...
MosJan Posted May 2, 2006 Report Share Posted May 2, 2006 Chilled Pear Soup with Port http://whatscookingamerica.net/Foto3/ChilledPearSoup.jpg 1 1/2 cups water 1 cup tawny port wine 1/3 cup granulated sugar Zest from 1/2 navel orange 4 black peppercorns 3 large eggs 1 1/2 teaspoons anise seeds 6 medium, firm but ripe Bartlett pears, peeled, halved, cored and quartered* 12 gingersnap cookies or thin shortbread biscuits Fresh raspberries (garnish) Mint sprigs (garnish) * If Bartlett pears are not available, substitute with any other sweet juicy pear, such as Bosc or Red Sensation. Make sure you use pears that are not going to become to mushy while cooking. In a large heavy saucepan, combine water, port wine, sugar, orange zest, peppercorns, eggs, and anise seeds. Bring just to a boil; reduced heat to low and simmer for 5 minutes. Add pear quarters and gently simmer until tender but not mushy (about 20 to 25 minutes). Remove from heat. With a slotted spoon, remove pears from liquid and set aside. Strain poaching liquid and throw spices away. Place the poaching liquid in a saucepan and bring to a boil. Continue boiling over medium heat until reduced by about 1/3. Pour liquid into a medium container and add pears; set aside and let cool. When at room temperature, cover and refrigerate for at least 3 hours or up to one day. About 1 hour before serving, remove from refrigerator. Remove pears with a slotted spoon and place in a food processor or blender (with a blender, you may have to work in batches). Pour approximately 1/2 cup of the poaching liquid into the pears. Puree until the pears are smooth, with no visible chunks. Add more poaching liquid until desired consistency is reached. Return to the refrigerator until chilled. When ready to serve, pour chilled pear soup into goblets, pretty dessert bowls, or attractive dessert cups. Serve gingersnap cookies (or shortbread biscuits) alongside soup or roughly crumble and sprinkle on top. Garnish with fresh raspberries and mint sprig. Makes 6 servings. Quote Link to comment Share on other sites More sharing options...
MosJan Posted May 2, 2006 Report Share Posted May 2, 2006 Chilled Pear Soup - 2 days a go on a cruse our Estonian Friends recommend me to try this soup ohhh boyy it was nice i dont; knwo if it had any port wine - but it was good Quote Link to comment Share on other sites More sharing options...
MosJan Posted May 2, 2006 Report Share Posted May 2, 2006 CHILLED APRICOT-PEAR SOUP ======================== From Cooking Light Cookbook 1994. 1 (16 ounce) can apricot halves in juice 1 (16 ounce) can pear halves in juice 1 (8 ounce) carton vanilla fatfree yogurt 1/2 cup skim milk 2 tbsp. Grand Marnier or other orange-flavored liqueur 1/2 tsp. ground cinnamon 1/4 ground nutmeg 1/8 tsp. ground cloves fresh apricot slices (optional) fresh mint sprigs (optional) Drain the canned fruit, reserving one cup of the juice. Combine the canned fruit, reserved one cup juice, and next six ingredients in the container of an electric blender; cover and process for one minute or until smooth, stopping once to scrape down the sides. Cover and chill for two hours. To serve, ladle soup into individual bowls. If desired, garnish with fresh apricot slices and mint sprigs. Serves 6. The following information is based on the original recipe, which had lowfat (not fatfree) yogurt. Per serving: Calories, 124; Protein, 4 grams; Carbs., 22 grams; Sodium, 44 mg.; Fat, 1 gram (7% of calories). kwlacto lacto Quote Link to comment Share on other sites More sharing options...
Maral Posted May 2, 2006 Report Share Posted May 2, 2006 CHILLED APRICOT-PEAR SOUP ======================== From Cooking Light Cookbook 1994. 1 (16 ounce) can apricot halves in juice 1 (16 ounce) can pear halves in juice 1 (8 ounce) carton vanilla fatfree yogurt 1/2 cup skim milk 2 tbsp. Grand Marnier or other orange-flavored liqueur 1/2 tsp. ground cinnamon 1/4 ground nutmeg 1/8 tsp. ground cloves fresh apricot slices (optional) fresh mint sprigs (optional) Drain the canned fruit, reserving one cup of the juice. Combine the canned fruit, reserved one cup juice, and next six ingredients in the container of an electric blender; cover and process for one minute or until smooth, stopping once to scrape down the sides. Cover and chill for two hours. To serve, ladle soup into individual bowls. If desired, garnish with fresh apricot slices and mint sprigs. Serves 6. The following information is based on the original recipe, which had lowfat (not fatfree) yogurt. Per serving: Calories, 124; Protein, 4 grams; Carbs., 22 grams; Sodium, 44 mg.; Fat, 1 gram (7% of calories). kwlacto lacto sounds interesting...have you tried either recipe? actually the one with eggs sounds not so good. Quote Link to comment Share on other sites More sharing options...
MosJan Posted May 3, 2006 Report Share Posted May 3, 2006 no MAral jan - not frome the recipe it was ready Quote Link to comment Share on other sites More sharing options...
ExtraHye Posted August 7, 2007 Report Share Posted August 7, 2007 What happend to the web site, its not working anymore Quote Link to comment Share on other sites More sharing options...
ExtraHye Posted August 7, 2007 Report Share Posted August 7, 2007 Yup - that was dumb of me.... Yes it was Sorry Sorry, just kidding Quote Link to comment Share on other sites More sharing options...
Maral Posted August 7, 2007 Report Share Posted August 7, 2007 akh you scared me,I've used that site to access my recipes when I'm out of town and dont' have my recipes! Quote Link to comment Share on other sites More sharing options...
Arpa Posted August 8, 2007 Report Share Posted August 8, 2007 (edited) Can we throw out all those so called dolma, sarma basturma "Armenian Cookbooks", or better yet, get them all together and start a bonfire, kharuyk, burn them all, to make a real Armenian "Khorovats", and start a real and geunine ARMENIAN COOKBOOK, with not "dolma, sarma and basturma"? What do Armenians eat? That is, besides dolma, sarma and basturma and other "turkey qaqa"? Do you wonder why I have sworn to not eat anything called dolma sarma and basturma and rstructed myself to hamburgers and hot dogs. At leat those inventors of the latter delicacies have not genocided us as those inventors (?) of dolma, sarma and basturma. Who invented the stuffed eggplant/snbouklits or stuffed grape leaves (terev)? Certainly not those barbarians who had naver sen an eggplant or a grape leaf, yet, we call those delicacies by their non-existent language. Where is our "armenian pride"? Or, did it go down with dolma, sarma and basturma, dumbek and oud? You may think I am an old fart. You're right. I am. I still remember my gret aunt who when at our table, would not eat anything purchased on that day, Sunday. Similarly I will not eat anything that is labeled in turkish like, dolma, sarma, basturma, that is, until the hoste(ess) calls them by their proper Armenian names, as smbuk lits, terev(lits) and apukht. Edited August 8, 2007 by Arpa Quote Link to comment Share on other sites More sharing options...
Takoush Posted August 10, 2007 Report Share Posted August 10, 2007 Արբա ես ալ մանդը շատ կը սիրեմ: Արդեօք մանդըն Հայերէ՞նն է, վստահ չեմ: Quote Link to comment Share on other sites More sharing options...
ExtraHye Posted August 10, 2007 Report Share Posted August 10, 2007 Արբա ես ալ մանդը շատ կը սիրեմ: Արդեօք մանդըն Հայերէ՞նն է, վստահ չեմ: I know you're not asking me but I'm answering your question anyway. Manti is a Turkish word. Sorry Anahid Quote Link to comment Share on other sites More sharing options...
Takoush Posted August 10, 2007 Report Share Posted August 10, 2007 I know you're not asking me but I'm answering your question anyway. Manti is a Turkish word. Sorry Anahid Thanks Extra jan for the info. I did it about a week ago. Manti is like a "tserakords" as it take a while to prepare it; but I love it. Quote Link to comment Share on other sites More sharing options...
Arpa Posted August 10, 2007 Report Share Posted August 10, 2007 Thanks Extra jan for the info. I did it about a week ago. Manti is like a "tserakords" as it take a while to prepare it; but I love it. Above you answered your own question when you said making manti is “dzeracorts”, handiwork. Believe it or not “manti” is Italian. It is the armenized form of “manicotti” which simply means mani=hand and cotti from cottere=work/knit, another meaning may be from the Italian “cotto=cook”. Therefor manti abbreviated manicotti, handiwork/dzeracorts. Compare the preparation and the look of manti to manicotti. QUOTE(Anahid Takouhi @ Aug 9 2007, 08:13 PM)  Արբա ես ալ մանդը շատ կը սիրեմ: Արդեօք մանդըն Հայերէ՞նն է, վստահ չեմ: Extrahye- I know you're not asking me but I'm answering your question anyway. (IMG:style_emoticons/default/tongue.gif) Manti is a Turkish word. Sorry Anahid (IMG:style_emoticons/default/smile.gif) My only wish is that we totally stop calling those very Armenian dishes by their foreign names, yet by the same token not throw the baby away with the bathwater or soup water for that. Ascribe everything to turdish. Quote Link to comment Share on other sites More sharing options...
ALMA Posted August 10, 2007 Report Share Posted August 10, 2007 Hello everyone, would someone tell me plz what does B.P. stands for when reading the ingredients of a food. It says 1 tsp. B.P. Thanx in advance Quote Link to comment Share on other sites More sharing options...
ALMA Posted August 10, 2007 Report Share Posted August 10, 2007 Can we throw out all those so called dolma, sarma basturma "Armenian Cookbooks", or better yet, get them all together and start a bonfire, kharuyk, burn them all, to make a real Armenian "Khorovats", and start a real and geunine ARMENIAN COOKBOOK, with not "dolma, sarma and basturma"? What do Armenians eat? That is, besides dolma, sarma and basturma and other "turkey qaqa"? Do you wonder why I have sworn to not eat anything called dolma sarma and basturma and rstructed myself to hamburgers and hot dogs. At leat those inventors of the latter delicacies have not genocided us as those inventors (?) of dolma, sarma and basturma. Who invented the stuffed eggplant/snbouklits or stuffed grape leaves (terev)? Certainly not those barbarians who had naver sen an eggplant or a grape leaf, yet, we call those delicacies by their non-existent language. Where is our "armenian pride"? Or, did it go down with dolma, sarma and basturma, dumbek and oud? You may think I am an old fart. You're right. I am. I still remember my gret aunt who when at our table, would not eat anything purchased on that day, Sunday. Similarly I will not eat anything that is labeled in turkish like, dolma, sarma, basturma, that is, until the hoste(ess) calls them by their proper Armenian names, as smbuk lits, terev(lits) and apukht. Basturma is a very tipical Armenian food, what does it have to do with Turkey? In fact I think it was erdoghan that loved basturma but just because it's Armenian he won't eat it. Quote Link to comment Share on other sites More sharing options...
Arpa Posted August 10, 2007 Report Share Posted August 10, 2007 (edited) Basturma is a very tipical Armenian food, what does it have to do with Turkey? In fact I think it was erdoghan that loved basturma but just because it's Armenian he won't eat it. Do we understand English/Armenian, or shall I write in tha mother **** tongue? Basturma is a turdish WORD, I said WORD, WORD! In Armenian it is known as "apukht" which literally means "anep/uncooked". If we were to call that delicacy by its turdish name then we mght as call Hayastan Emenistan. And, may Ergogan choke on a pice of "apukht". I bet you, that turdish designation was coined by a turdish speaking Armenian (kesaratsis are best known apukht makers), just like (colombo-sian)yoghurt (an Armenian word as well) was brought to America and was introduced as turdish. How about Armenian sourj that was introduced to Europe as turdish coffee. How difficult it must be to undo the damage inflicted on us??? Look here; http://savvytraveler.publicradio.org/show/.../feature2.shtml PS. I just noticed that you have the word Hayastan in your avatar. If we are going to call every Armenian thing with its turdish name, you might as well replace it with "ermenistan"? When are going to forget that damn language and start speaking HAYEREN??? Edited August 10, 2007 by Arpa Quote Link to comment Share on other sites More sharing options...
ALMA Posted August 10, 2007 Report Share Posted August 10, 2007 (edited) Do we understand English/Armenian? Basturma is a turdish WORD, I said WORD, WORD! In Armenian it is known as "apukht" which literally means "anep/uncooked". If we were to call that delicacy by its turdish name then we mght as call Hayastan Emenistan. And, may Ergogan choke on a pice of "apukht". I bet you, that turdish designation was coined by a turdish speaking Armenian (kesaratsis are best known apukht makers), just like yoghurt (an Armenian word as well) was brought to America nd was introduced as turdish. How about Armenian sourj that was introduced to Europe as turdish coffee. Hmm I guess I do understand both English and Armenian though your post had nothing Armenian and there is no need for you to be aggressive. I believe though you are the one who doesn't understand Armenian well. Basturma is the Armenian name for basturma is not a turkish word, Apukht does not mean Uncooked either. Apxktats mis is the general name it could include gammon that's either cooked or uncooked. Basturma Armenian cured and spiced meat. (definition by www.bostonchefs.com) Yoghurt isn’t an Armenian name it's called matsun. And finally as far as I am concerned coffee doesn't grow in Armenia and only 60 years ago in Armenia many people didn't know what coffee was and when coffee beans were brought from Iran to Armenia Armenians from Armenia thought it was beans and so they cooked to eat. Edited August 10, 2007 by ALMA Quote Link to comment Share on other sites More sharing options...
Arpa Posted August 10, 2007 Report Share Posted August 10, 2007 (edited) Hmm I guess I do understand both English and Armenian though your post had nothing Armenian and there is no need for you to be aggressive. I believe though you are the one who doesn't understand Armenian well. Basturma is the Armenian name for basturma is not a turkish word, Apukht does not mean Uncooked either. Apxktats mis is the general name it could include gammon that's either cooked or uncooked. Basturma Armenian cured and spiced meat. (definition by www.bostonchefs.com) Yoghurt isn’t an Armenian name it's called matsun. And finally as far as I am concerned coffee doesn't grow in Armenia and only 60 years ago in Armenia many people didn't know what coffee was and when coffee beans were brought from Iran to Armenia Armenians from Armenia thought it was beans and so they cooked to eat. Where in Turkey does coffee beans grow? "yoghurt" is an Armenian word based on "yogh/yough/huile/olio/oil". Wher in that non-existent arabo-perso turdish says that "yogh/yagh" is a turdish word? It is from Armenian "yegh" . In that arabo-perso-turdish language the word for oil/fat is from the Arabic "shehim/shahm"."matsun" is from the Arabic baed on "ma'joun" i.e. "kneaded/shaghakhvats". Remember that Arbic term "lahm-ou-ajin/lahmajoun/meat and dough/mis yev khmor"? Are you saying that you know more Armenian than Ajarian? Below, an abbreviated version of Ajarian from the internet. In the hard copy he goes further to say that the word is from Pahlavi “puxt” to cook with the negative “A” prefix. http://www.sd-editions.com/AnaServer?lalt+....anv+id=Acaryan http://www.sd-editions.com/AnaServer?lalt+...ex=LW0008297000 ԱՊՈՒԽՏDialect section present: yes Present/Not Present in other languages: yes 1-237 LW.-iran. ((ըստ ՆՀԲ ո հլ. թէեւ առանց վկայութեան)) «աղած ու բաց օդում չորացած միս, տճկ. բաստրմա» ապուխտ. Թուոց. ժա. 32. Բարուք. զ. 27. ապխտեալ Եւս. քր. ա. 130. գրուած է ապախտ Մագ. թղթ. 231. (տես իմ Հայ նոր բառեր, հտ. Բ.) ապախտել Թղթ. բարուքայ.: (origin:) պհլ. You seem to be quite young. It is not too late for you to learn REAL ARMENIAN. BTW. I just learned that the Mesropian Ծ is the equivalent of the Arabic J Edited August 10, 2007 by Arpa Quote Link to comment Share on other sites More sharing options...
ALMA Posted August 10, 2007 Report Share Posted August 10, 2007 (edited) Where in Turkey does coffee beans grow? "yoghurt" is an Armenian word based on "yogh/yough/huile/olio/oil". Wher in that non-existent arabo-perso turdish says that "yogh/yagh" is a turdish word? It is from Armenian "yegh" . In that arabo-perso-turdish language the word for oil/fat is from the Arabic "shehim/shahm"."matsun" is from the Arabic baed on "ma'joun" i.e. "kneaded/shaghakhvats". Remember that Arbic term "lahm-ou-ajin/lahmajoun/meat and dough/mis yev khmor"? Are you saying that you know more Armenian than Ajarian? Below, an abbreviated version of Ajarian from the internet. In the hard copy he goes further to say that the word is from Pahlavi “puxt” to cook with the negative “A” prefix. http://www.sd-editions.com/AnaServer?lalt+....anv+id=Acaryan http://www.sd-editions.com/AnaServer?lalt+...ex=LW0008297000 ԱՊՈՒԽՏDialect section present: yes Present/Not Present in other languages: yes 1-237 LW.-iran. ((ըստ ՆՀԲ ո հլ. թէեւ առանց վկայութեան)) «աղած ու բաց օդում չորացած միս, տճկ. բաստրմա» ապուխտ. Թուոց. ժա. 32. Բարուք. զ. 27. ապխտեալ Եւս. քր. ա. 130. գրուած է ապախտ Մագ. թղթ. 231. (տես իմ Հայ նոր բառեր, հտ. Բ.) ապախտել Թղթ. բարուքայ.: (origin:) պհլ. You seem to be quite young. It is not too late for you to learn REAL ARMENIAN. BTW. I just learned that the Mesropian Ծ is the equivalent of the Arabic J I'm glad you at least know good Armenian, follow what AJARIAN (ACARIAN) has written and your Armenian will be even better than AJARIANS. Western Armenian with full of mistakes. Learn proper Armenian, and when you have done it I’ll be more than glad to learn from you as far as I am sure you don't teach the wrong western Armenian. P.S. Re read what you have sent me and you might learn something new, ըստ ՆՀԲ ո հլ. թէեւ առանց վկայութեան Edited August 10, 2007 by ALMA Quote Link to comment Share on other sites More sharing options...
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