Friday, August 19, 2005
Recipe of the Day: Grandma Al-Saddiq's All American Tabbouleh!
First you do the dishes:
Well first you open a beer, and then you do the dishes:
(Suggested Music: Lynyrd Skynyrd's Thyrty: 30th Anniversary Collection.)Next you gather your ingredients and necessary items:
(Right to left: cracked bulgar wheat, ground cumin, garlic, green onions, mint, cucumber, salt, lemon juice (you can squeeze your own if you are one of those east-coast libruls), 2 tomatoes, black pepper (damn what kind of pansy grinds his own black pepper?), parsley and olive oil.)You'll need a knife, something to cut on, a garlic press (yeah yeah more pansy-ass cooking gear, but it is better than wasting all your time cutting up the shit), a couple of bowls, and a measuring cup. Oh don't forget beer:
Remember beer? Good-old all-American beer! How could we forget it?!
It is best to wrap yourself in the flag while making this recipe, to fend off any attacks that you are a secret Islamicist. The stars and bars would be best, but Old Glory will do in a pinch.
So here goes:
Mix 1 cup of water with 1 cup of the bulgar wheat. Let is soak for 30 minutes or so:
While your waiting for the bulgar to soak, catch up on your Weekly World News:
Next chop the living Jebus out of scritch-load of parsley (2 bunches is a scritch-load)
and a bunch of mint (about a half cup)
and 3 green onions
and 2 tomatoes
and a cucumber
Bust out that wimpy-ass garlic press and crush-up 3 cloves of garlic
(Ignore any Tabbouleh recipe that does not include garlic. Such recipes hate our freedom.)You can put the garlic in with the olive oil (1/4 cup) and the lemon juice (also 1/4 cup):
Pour (American) or grind (French) in around 1/2 teaspoon pepper. You can use less if you are anti-American:
Ok, so I'm part French. Mierde!Salt it up! Real Americans use 1 tsp or more of salt. Pinkos use 1/2 teaspoon or less:
Now the crowning glory--cumin. I know it smells like B.O. but once it is mixed in, it just smells like, well ok B.O:
Once the bulgar has soaked, dump in all that shit you cut up and poured out then mix it together:
Here's what the final product pretty much looks like:
Serve with beer and bacon-cheese burgers. ¶ 3:44 PM
Listen to this article
Comments:
A series of comments
That's a lot of parsley, no halitosis or digestion problems with this dish.
Why do you have 3 bottles of olive oil?
Those slot windows under the cabinets are very cool.
and finally, Yummy!
#
posted by Cordelia :
6:02 AM
-Oh yeah!-
I feel like if I entered that kitchen I would loose a limb, looks yummy though.
#
posted by Snyder :
7:19 AM
-Oh yeah!-
Mmmmm, bacon.
I think the critical thing is mint. Mint is bery, bery bersatile.
I salute and endorse your recipe, including sartorial and beverage advice.
#
posted by Lisa B. :
11:23 PM
-Oh yeah!-
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