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Nrg2Nfinit
ItaloDiscoAddict

Registered: Sep 2001
Location: Ottawa
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Aug-19-2009 21:59
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Ian
Not dead yet.
Registered: Dec 2001
Location: UK
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| quote: | Originally posted by Nrg2Nfinit
train to auschwitz |
sorry, last train just left to transcentral
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Aug-19-2009 22:00
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sputnikorbital
Junior tranceaddict

Registered: Aug 2009
Location: Southampton
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| quote: | Originally posted by winston
not jewish just yet, it's a difficult process; I have studied Judaism before and after roman decree, through all of it's succeeding temples. Now, my next step is to look for 'kindness of strangers', a rabbi, who would be willing to guide me, and try to dissuade me throughout the process; in summary, most people will not help me convert, but If I am persistent, which I am, I'll be able to convert and join a community. As long as I do the appropiate reading, learn hebrew, find a rabbi that sympathizes with my cause, and practice consistency - I'll be able to join a group of righteous gentiles, which will lead to a successful conversion to Judaism. |
winston, you are very special, a bit mad! I like you...
I'm jewish, and I applaud your initiative. You must first question why you want to practice our religion/tradition/culture ... being persistent might not be the right thing to do if you're not entirely devoted. interesting, I haven't met anyone who wants to convert...
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Aug-20-2009 00:56
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kadomony
FRENCH EXPRESS

Registered: Jul 2004
Location: Philly
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Aug-20-2009 01:17
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Lilith
Meowsies!

Registered: Nov 2000
Location: Maximum Security twilight home for cats
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This is now about salads, I want to give this a go-
Thai beef salad
Ingredients (serves 4)
* 1 1/2 tbs fresh lime juice
* 1 tbs finely chopped dark palm sugar
* 1 tbs fish sauce
* 2 tsp sesame oil
* 1 tsp soy sauce
* 2 tsp finely grated fresh ginger
* 1 garlic clove, crushed
* 1 (about 680g) beef rump steak
* 1 x 200g pkt grape tomatoes, halved
* 1 continental cucumber, halved lengthways, thinly sliced diagonally
* 1 red onion, halved, cut into thin wedges
* 2 long fresh red chillies, halved, deseeded, thinly sliced lengthways
* 1 bunch fresh mint, leaves picked, large leaves torn
* 1 bunch fresh coriander, leaves picked
* 1 bunch fresh Thai basil, leaves picked, large leaves torn
* 55g (1/3 cup) toasted peanuts, coarsely chopped
* 4 kaffir lime leaves, centre veins removed, finely shredded
Method
1. Whisk together lime juice, palm sugar, fish sauce, sesame oil, soy sauce, ginger and garlic in a jug. Place the steak in a glass or ceramic dish. Drizzle with half the dressing. Cover with plastic wrap and place in the fridge, turning occasionally, for 2 hours to develop the flavours.
2. Preheat a barbecue grill or chargrill pan on high. Cook steak on grill for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 10 minutes to rest.
3. Place the tomato, cucumber, onion, chilli, mint, coriander, basil, peanuts and lime leaves in a large bowl. Thinly slice steak across the grain and add to the salad. Drizzle with remaining dressing and gently toss to combine. Divide salad among bowls and serve immediately.
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Aug-20-2009 01:40
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