Guest guest Posted June 6, 2002 Report Share Posted June 6, 2002 OK, Butch -- I definitely shouldn't have read that post! Not only am I salivating and hungry, but I am now feeling suddenly more creative than the dinner I had planned! ;-) Debbie deb http://www.bodyhealthcenter.com Introducing http://www.bhcdecadence.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 6, 2002 Report Share Posted June 6, 2002 Too kewl Butch, Thanks! Ok, I bought cumin for the snack I will be making, opened it and smelled it, smells like curry. I know it's an ingredient of curry. Do you know if there are medicinal qualities of cumin? I added it to the hamburger meat for lunch. I am also trying to incorporate more red chili powder in all foods as it's very good for circulation and ridding the body of phlegm. So, little by little. Does anyone in Turkey have asthma? I can't imagine sitting thru all that smoke! lol What are the chief sicknesses over there? What herbs do they use for them? Are there any homeless? Is there a Christian contingent there? We saw so *many* different things when we went to this 'Manila' store yesterday. I've *never* seen live clams, mussels, and whatever the other things were, in shells, in a store before. ever. They had dead and live catfish, tillipia fish, yellowthread fin fish, moonfish, I tell ya, fish I've never heard of! Noodles, pasta, I've never seen so many different kinds. Bananas, short, fat, long, green, even banana *flowers*! Do bananas come from banana flowers? The flowers were long long a banana would be. Burro bananas, Hawaiian bananas. Yams bigger than I have ever seen in my life! They would give miracle grow a great testimonial! Teas, what sorts of teas do they/you drink? I know Turkish coffee, it's good, thick and strong, really makes that old adage of 'standing a spoon up in it', true. LOL I got Chrsyanthemum instant tea and jasmine tea. Ooooh man that jasmine smells divine1 I guess Phoenix is the melting pot of the United States. I am majorly surprised that Turkey has cherries! And the rest of the fruits. I always thought Turkey was a dry, desert State. LOL, it's 'wrong' to eat shellfish, but they export it. What is a pastahane? Is the Efes beer dark? Do you drink it at room temp? What's it made with? What's the alc content? Isn't tripe the stomach lining of the ____? Eating unrefrigerated lobster, you MUST have a cast iron stomach! Seems most men do, I wonder why? So how do you swallow the mussel? Whole? or is it chewed up? Noooo, I've never done it. Coulda last nite at the Chinese buffet we went too, NEVER saw so many different dishes in my LIFE at a buffet, Chinese or otherwise. To your skin! Janine www.HerbaTherapy.com Prosperity is simply having God in my life Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 7, 2002 Report Share Posted June 7, 2002 BUUUUTCH! Ya made me hungry! *Wink* Chris (list mom) Lots of All Natural Goodies http://www.alittleolfactory.com Butch Owen wrote: >Yo Janine, > >>Thanks Butch, >> > >Welcome you are. > > >>So I learned something new, reference pubs are not the same as books. >>lol whoda known? >> > >There are some legal definitions .. fine-line stuff but important. ;-p > >>When you say you publish them, you have them done or you do them? >> > >For Plant Aromatics .. I laid it out .. including the color cover, etc. >and had it printed by a professional agency and bound by another. The >first printing was in November .. sold out in less than 90 days and we >are into the second printing now. > >>Are you considered a publisher now as well? >> > >Being a publisher is sorta like being an editor .. and according to the >Funkin' Wagnalls .. I'm both soon as I edit or publish something. ;-p > >>No rancor, just querying, as small publishers are hard to find. >> > >I'm also trying to get permission to compile and publish the studies of >a famous professor now .. we'll discuss it in Portugal in September. > >>Do you print in Turkey? >> > >I first had Plant Aromatics printed here .. then we had problems getting >the type of spiral binding I wanted from Germany .. don't have them here >in Turkey .. so I sent it to America and had to do it again. > >>Are manuals bound up differently than books? >> > >Sometimes .. not always but in this case, there is also some fine-line >legal issues with how the publication is bound .. too much crap to go >into here .. ;-p > >>As spiral or ??? >> > >Yep .. same type as Sylla has on her publication. > >>While here, please tell us/me of the food in Turkey, the main spices >>used, the snacks they eat, things like that would you when you get a >>chance? >> > >Hawhaw .. you got me started now. But the spices we use are Sage, >Rosemary, Oregano, Oregano and Oregano, Red Pepper, Mint, Sumac, Garlic, >Garlic and Garlic, Cumin, Bay Leaf, Anise Seed, Sesame Seed, Basil, >Cinnamon, Clove, Fennel, Ginger, Pine Nuts, and many others as Turkey >and the Near East (Anatolia) is a virtual Cornacopia of aromatic spices >and plants. > >Since I started replying to this post, I had to take a break cause all >this talk of food made me hungry .. ;-p I ate what was left of the >homemade mushroom soap and tuna salad the maid cooked for my folks for >lunch today .. along with a " simit " .. a bagle looking roll coated with >sesame seeds .. good they are. > >Generally, Turkey being the only country in the world on two continents >and being the crossroads between the East and West .. as well as having >been the Ottoman Empire at one time which was the largest Empire ever to >exist, has a very broad range of culinary tastes. If you've been to >Greece .. I'll just say that if you can speak Turkish, you can order >most any food in a Greek restaurant. > >If you can identify the foods/dishes in Turkey, you can identify the >foods/dishes in Israel and most of the Arab countries .. of course, the >Israelis and Turks use a knife and fork .. a big part of the population >in the Arab countries still use only their hands. > >Lots of fruits and veggies here .. citrus, apples, quinch, peaches, >berries and cherries, bananas, nuts and so on .. all grown here. Due to >the mild climate on the Med Coast, we have fresh veggies 12 months - in >fact, in November, in the south one can snow ski in the Taurus mountains >and travel an hour away and swim in the Med. > >Our main meat dishes are lamb .. stews, chops, sis-kebap, doner kebab .. >like the Greek gyro. Lots of fish too as Turkey is surrounded on three >sides by different seas. Some beef but not as much as in the USA and a >very small amount of pork cause we have Armenian stores that offer it .. >and I have NEVER had a Turk turn down a pork chop in my home. They >aren't gonna go out and brag to their friends but unless they are among >the RARE hard-core Moslems you find here, they understand the logic of >the prohibition back in ancient times .. just as they understand the >logic behind Mohammed having folks perform a perfect set of isometric >exercises five times a day .. after washing each time of course .. ;-p > >Though crabs and shrimp and lobster are forbidden in Islam (scavengers) >you can find them in all the Turkish fish markets. Turkey is the 2d >largest exporter of crawfish in the world - second to the USA. > >We eat a lotta stuffed veggies .. stuffed grape vine leaves, tomatoes, >green peppers, squash and eggplant .. I think we serve eggplant maybe >forty-eleven ways and I love them all. We eat lots of cheeses, yoghert, >garlic and olive oil .. the typical Mediterranean diet. > >Desserts will make you crazy .. Pastahanes have forty-eleven different >types of pastries. Martin came over and I gave him the Round Robin. In >England nothing is cheap .. and you walk away hungry says I .. when he >saw the pastahanes he wanted to stop at each one and try 4-5 different >ones on a plate .. and was shocked when the price came to a buck fifty >or whatever .. ;-p Boy couldn't button his britches when he left here. > >We use Rose Hydrosol in a lot of famous desserts here in Turkey and we >make a jam like substance from pine gum. Greeks use pine too in one of >their wines. > >Lots of olives and olive oils .. you can find stores that sell nothing >but olives and pickles .. choose betwixt a couple of dozen different >flavors of olives .. depends on where they were grown and how they were >pickled. We pickle anything here .. including green beans, cabbage, >green tomatoes, cucumbers, peppers, califlower and any other veggie that >will not get mushy. > >Soups are served with most every meal .. as is a salad. Meals usually >come in many courses and when guests come over, a meal might take 4-5 >hours to consume .. in betwixt courses, there's drinks of Raki (the >national drink .. grapes co-distilled with anise seed) and cigarettes - >Turks smoke .. big-time .. and lots of conversation! Raki is similar to >Greek Ouzo and Arab Arak - yep, you can find alcohol in many of the Arab >countries .. all are not into the Shariat type of Islam. I've tipped my >share of drinks in Iraq, Oman, Jordan, Syria, Lebanon and Egypt .. as >well as other Moslem countries that are sorta Arabic African countries >like Somalia, Tunisia, Kenya and Malta. Used to find them in Iran and >Libya but I think you can't now. > >Turks use alcohol about like Germans and Americans except we might have >a higher per capita consumption than Germany .. but we don't have drug >abuse problems here .. except alcohol and tobacco .. you can buy uppers >and downers and antibiotics and whatever you want off the shelf in the >drug store .. no need to control when there is no problem. > >Anyway .. back to the meal. Some folks prefer the red and white wines >with food .. I think the Turkish red wines can match any in Europe and I >think that one of the beers here .. Efes (Ephesus) is the FINEST I have >had in any country in the world - bar none. But I like Raki too and >wouldn't consider a fish dinner without it .. fact is, I tell American >rookies they gotta have Raki with fish or else the Raki Police will come >by and fine them .. ;-p > >Turkish foods are rarely dry .. in fact, the restaurants advertise what >their specialities are and one will see Balik (fish), Et (red meat), >Tavukculuk (chicken specialities) and Sulu Yemek (meaning a stew or >foods with lots of gravey and liquid in it .. which are my favorite). > >We have 24 hour soup kitchens where you can find Sulu Yemek but the main >attraction there is a soup by which they are named .. the soup kitchens >are called Iskembecisi .. meaning, Tripe Soup. I love it ... addicted >to it I am .. ;-p Around midnight to 4-5 in the morning, they are full. >Folks leave bars and night clubs and head for the Iskembi Soup - served >with lots of garlic (put in as much as you like) red pepper, sumac and a >big salad .. lots of fresh baked bread (the world's finest) and water. >I GAR-AN-TEE .. and this can be confirmed by any level of educated folk >in this country to include the medical field .. that a visit to the soup >kitchen after a few too many will preclude a hangover .. its the garlic >says they .. not sure what it is but it works! > >Of course we have the fast food joints .. McDonalds, Burger King, Pizza >Hut, KFC, Wendy's, Arbys and others .. and I avoid them. Sometimes I'll >be sitting outside in the summer in my favorite patio watering hole - >right on the street .. and a feller will come by and set up his portable >steamed salt-water mussel trays .. they're stuffed with rice and raisons >and you walk up to the feller, he opens one, squeezes lemon juice on it >and hands it to you .. you spoon the shell out with the other side of >the shell and as long as you stand there, he'll keep feeding you. If >you get to 8 or 10 .. as I usually do, and say that's enough .. he will >give you a couple more on the house and you take'em .. ;-p Cost is like >ten cents each. > >Two can eat in a decent restaurant here for $10 .. that excludes drinks. >Two can eat in a small mom-pop hole in the wall for $4 or so. > > >>I have Indian neighbors and have learned to make mango 'jam', >>'chutney', and will be making a snack today, out of rice flour, sesame >>seeds, cumin and chili powder. >> > >Sounds good .. I like Hindistani food .. makes me take notice the next >morning too .. ;-p I have had what I consider to be good food in EVERY >Asian country and all the African countries I've visited save Somalia. >The only thing fit to eat in Somalia was cheap lobster and you could >never get full cause you would pitch it back up afore you got back to >your hootch .. lack of refrigeration. But as it tasted good going down, >we'd go back again the next night .. ;-p > >But I'm not too fond of the British dishes .. dry and boring to me. And >of the Asian foods .. I'd put Japan on the tail end of all the others. >Norweigan and Danish foods also bore me .. as well as Russian .. but I >like the Hungarian, Bulgarian and ex-Yugoslavian area foods a lot. Of >all the places I've been in the world, I'll take Turkish and Vietnamese >food over all the others. > > >>thanks, >> > >Get me started and I don't know where to stop .. ;-p > >>To your health! >> > >And to you .. and y'all keep smiling, Butch http://www.AV-AT.com > >Bulk/Wholesale/Retail GC Tested EOs, Rose Otto, Hydrosols and other nice >things shipped to you from downtown Friendsville, MD .. pop. 600 > >> Janine www.HerbaTherapy.com >>Prosperity is simply having God in my life >> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 7, 2002 Report Share Posted June 7, 2002 Yo Janine, > Thanks Butch, Welcome you are. > So I learned something new, reference pubs are not the same as books. > lol whoda known? There are some legal definitions .. fine-line stuff but important. ;-p > When you say you publish them, you have them done or you do them? For Plant Aromatics .. I laid it out .. including the color cover, etc. and had it printed by a professional agency and bound by another. The first printing was in November .. sold out in less than 90 days and we are into the second printing now. > Are you considered a publisher now as well? Being a publisher is sorta like being an editor .. and according to the Funkin' Wagnalls .. I'm both soon as I edit or publish something. ;-p > No rancor, just querying, as small publishers are hard to find. I'm also trying to get permission to compile and publish the studies of a famous professor now .. we'll discuss it in Portugal in September. > Do you print in Turkey? I first had Plant Aromatics printed here .. then we had problems getting the type of spiral binding I wanted from Germany .. don't have them here in Turkey .. so I sent it to America and had to do it again. > Are manuals bound up differently than books? Sometimes .. not always but in this case, there is also some fine-line legal issues with how the publication is bound .. too much crap to go into here .. ;-p > As spiral or ??? Yep .. same type as Sylla has on her publication. > While here, please tell us/me of the food in Turkey, the main spices > used, the snacks they eat, things like that would you when you get a > chance? Hawhaw .. you got me started now. But the spices we use are Sage, Rosemary, Oregano, Oregano and Oregano, Red Pepper, Mint, Sumac, Garlic, Garlic and Garlic, Cumin, Bay Leaf, Anise Seed, Sesame Seed, Basil, Cinnamon, Clove, Fennel, Ginger, Pine Nuts, and many others as Turkey and the Near East (Anatolia) is a virtual Cornacopia of aromatic spices and plants. Since I started replying to this post, I had to take a break cause all this talk of food made me hungry .. ;-p I ate what was left of the homemade mushroom soap and tuna salad the maid cooked for my folks for lunch today .. along with a " simit " .. a bagle looking roll coated with sesame seeds .. good they are. Generally, Turkey being the only country in the world on two continents and being the crossroads between the East and West .. as well as having been the Ottoman Empire at one time which was the largest Empire ever to exist, has a very broad range of culinary tastes. If you've been to Greece .. I'll just say that if you can speak Turkish, you can order most any food in a Greek restaurant. If you can identify the foods/dishes in Turkey, you can identify the foods/dishes in Israel and most of the Arab countries .. of course, the Israelis and Turks use a knife and fork .. a big part of the population in the Arab countries still use only their hands. Lots of fruits and veggies here .. citrus, apples, quinch, peaches, berries and cherries, bananas, nuts and so on .. all grown here. Due to the mild climate on the Med Coast, we have fresh veggies 12 months - in fact, in November, in the south one can snow ski in the Taurus mountains and travel an hour away and swim in the Med. Our main meat dishes are lamb .. stews, chops, sis-kebap, doner kebab .. like the Greek gyro. Lots of fish too as Turkey is surrounded on three sides by different seas. Some beef but not as much as in the USA and a very small amount of pork cause we have Armenian stores that offer it .. and I have NEVER had a Turk turn down a pork chop in my home. They aren't gonna go out and brag to their friends but unless they are among the RARE hard-core Moslems you find here, they understand the logic of the prohibition back in ancient times .. just as they understand the logic behind Mohammed having folks perform a perfect set of isometric exercises five times a day .. after washing each time of course .. ;-p Though crabs and shrimp and lobster are forbidden in Islam (scavengers) you can find them in all the Turkish fish markets. Turkey is the 2d largest exporter of crawfish in the world - second to the USA. We eat a lotta stuffed veggies .. stuffed grape vine leaves, tomatoes, green peppers, squash and eggplant .. I think we serve eggplant maybe forty-eleven ways and I love them all. We eat lots of cheeses, yoghert, garlic and olive oil .. the typical Mediterranean diet. Desserts will make you crazy .. Pastahanes have forty-eleven different types of pastries. Martin came over and I gave him the Round Robin. In England nothing is cheap .. and you walk away hungry says I .. when he saw the pastahanes he wanted to stop at each one and try 4-5 different ones on a plate .. and was shocked when the price came to a buck fifty or whatever .. ;-p Boy couldn't button his britches when he left here. We use Rose Hydrosol in a lot of famous desserts here in Turkey and we make a jam like substance from pine gum. Greeks use pine too in one of their wines. Lots of olives and olive oils .. you can find stores that sell nothing but olives and pickles .. choose betwixt a couple of dozen different flavors of olives .. depends on where they were grown and how they were pickled. We pickle anything here .. including green beans, cabbage, green tomatoes, cucumbers, peppers, califlower and any other veggie that will not get mushy. Soups are served with most every meal .. as is a salad. Meals usually come in many courses and when guests come over, a meal might take 4-5 hours to consume .. in betwixt courses, there's drinks of Raki (the national drink .. grapes co-distilled with anise seed) and cigarettes - Turks smoke .. big-time .. and lots of conversation! Raki is similar to Greek Ouzo and Arab Arak - yep, you can find alcohol in many of the Arab countries .. all are not into the Shariat type of Islam. I've tipped my share of drinks in Iraq, Oman, Jordan, Syria, Lebanon and Egypt .. as well as other Moslem countries that are sorta Arabic African countries like Somalia, Tunisia, Kenya and Malta. Used to find them in Iran and Libya but I think you can't now. Turks use alcohol about like Germans and Americans except we might have a higher per capita consumption than Germany .. but we don't have drug abuse problems here .. except alcohol and tobacco .. you can buy uppers and downers and antibiotics and whatever you want off the shelf in the drug store .. no need to control when there is no problem. Anyway .. back to the meal. Some folks prefer the red and white wines with food .. I think the Turkish red wines can match any in Europe and I think that one of the beers here .. Efes (Ephesus) is the FINEST I have had in any country in the world - bar none. But I like Raki too and wouldn't consider a fish dinner without it .. fact is, I tell American rookies they gotta have Raki with fish or else the Raki Police will come by and fine them .. ;-p Turkish foods are rarely dry .. in fact, the restaurants advertise what their specialities are and one will see Balik (fish), Et (red meat), Tavukculuk (chicken specialities) and Sulu Yemek (meaning a stew or foods with lots of gravey and liquid in it .. which are my favorite). We have 24 hour soup kitchens where you can find Sulu Yemek but the main attraction there is a soup by which they are named .. the soup kitchens are called Iskembecisi .. meaning, Tripe Soup. I love it ... addicted to it I am .. ;-p Around midnight to 4-5 in the morning, they are full. Folks leave bars and night clubs and head for the Iskembi Soup - served with lots of garlic (put in as much as you like) red pepper, sumac and a big salad .. lots of fresh baked bread (the world's finest) and water. I GAR-AN-TEE .. and this can be confirmed by any level of educated folk in this country to include the medical field .. that a visit to the soup kitchen after a few too many will preclude a hangover .. its the garlic says they .. not sure what it is but it works! Of course we have the fast food joints .. McDonalds, Burger King, Pizza Hut, KFC, Wendy's, Arbys and others .. and I avoid them. Sometimes I'll be sitting outside in the summer in my favorite patio watering hole - right on the street .. and a feller will come by and set up his portable steamed salt-water mussel trays .. they're stuffed with rice and raisons and you walk up to the feller, he opens one, squeezes lemon juice on it and hands it to you .. you spoon the shell out with the other side of the shell and as long as you stand there, he'll keep feeding you. If you get to 8 or 10 .. as I usually do, and say that's enough .. he will give you a couple more on the house and you take'em .. ;-p Cost is like ten cents each. Two can eat in a decent restaurant here for $10 .. that excludes drinks. Two can eat in a small mom-pop hole in the wall for $4 or so. > I have Indian neighbors and have learned to make mango 'jam', > 'chutney', and will be making a snack today, out of rice flour, sesame > seeds, cumin and chili powder. Sounds good .. I like Hindistani food .. makes me take notice the next morning too .. ;-p I have had what I consider to be good food in EVERY Asian country and all the African countries I've visited save Somalia. The only thing fit to eat in Somalia was cheap lobster and you could never get full cause you would pitch it back up afore you got back to your hootch .. lack of refrigeration. But as it tasted good going down, we'd go back again the next night .. ;-p But I'm not too fond of the British dishes .. dry and boring to me. And of the Asian foods .. I'd put Japan on the tail end of all the others. Norweigan and Danish foods also bore me .. as well as Russian .. but I like the Hungarian, Bulgarian and ex-Yugoslavian area foods a lot. Of all the places I've been in the world, I'll take Turkish and Vietnamese food over all the others. > thanks, Get me started and I don't know where to stop .. ;-p > To your health! And to you .. and y'all keep smiling, Butch http://www.AV-AT.com Bulk/Wholesale/Retail GC Tested EOs, Rose Otto, Hydrosols and other nice things shipped to you from downtown Friendsville, MD .. pop. 600 > Janine www.HerbaTherapy.com > Prosperity is simply having God in my life Quote Link to comment Share on other sites More sharing options...
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