Will this increase or decrease the likelihood of terrorist actions in America, Europe and the rest of the world?

If you were a member of a family murdered in this conflict, would you be seeking revenge?

Should Tzipi Livni and Ehud Olmert, be tried for war crimes if or when this conflict comes to an end?

What will the price of oil be in 4 weeks time?

Fahel,

Don't be put off.

I doubt that they haven't read the "Talk" which you posted, and probably if they did so, have such fixed positions would not be able to understand it.


Also, while a thread on food could be interesting, it is obvious neither of last two posters comprehend, or have the wit to start one of their own.


But doesn't it remind one of children, who when the can't get their own way, try to spoil the enjoyment for others.

Strange, also one who was complaining of cutting and pasting is quite an ardent cut and paster himself.

Ps.

Looking at the last recipe, I wouldn't recommend it,

However, there is now accounting for taste.

Fred
Why are you posting odd things on the cookery and food thread?

The 'Israeli conflict' in the thread title is a reference to food in the Middle East.

Are you trying to make this thread contraversial or something?

I like contraversies.

How do you cook them?

Hays,

Did you read the article concerned. Worth reading and not inflammatory.

Well, I don't think it is!

Talking of enjoyment, the Food and Cookery thread has taken a turn for the better of late, there are many more on-topic posts.

BTW, I thought 'Israeli Conflict' was actually a pudding, somewhat like Eton Mess, which is, of course, delicious. I certainly expect Eton Mess to become quite fashionable.

Fahel - do you have a recipe for "Kess emmak"?

Gausie - What happened to spangles? or have they just changed the name like opal fruits. Lemon vienetta sounds good,don't rate the mint though.

Gausie, now that IS rude.
A fatwa is coming your way.

I'll file it with the others.

Prep Time: 15 minutes
Cook Time: 1 hour, 45 minutes
Total Time: 1 hour, 60 minutesIngredients:
1 cup dried chickpeas or 16 oz. can of chickpeas or garbanzo beans.
1 large onion, chopped
2 cloves of garlic, chopped
3 tablespoons of fresh parsley, chopped
1 teaspoon coriander
1 teaspoon cumin
2 tablespoons flour
Salt


Preparation:
Place dried chickpeas in a bowl, covering with cold water. Allow to soak overnight. Omit this step if using canned beans.

Drain chickpeas, and place in pan with fresh water, and bring to a boil.

Allow to boil for 5 minutes, then let simmer on low for about an hour.

Drain and allow to cool for 15 minutes.

Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl. Add flour.

Mash chickpeas, ensuring to mix ingredients together. You can also combine ingredients in a food processor. You want the result to be a thick paste.

Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten.

Fry in 2 inches of oil at 350 degrees until golden brown (5-7 minutes).

Serve hot.

Serving Suggestion
Falafel can be served as an appetizer with hummus and tahini, or as a main course. Stuff pita bread with falafel, lettuce, tomatoes, tahini, salt and pepper. As an alternative, falafel can be formed into patties and served like a burger.

Copy and pasting recipes is of value to everyone except the hate-obsessed.
Copy and pasting propaganda is mindless when done to excess...shows a lack of original thought and a childish desire for confirmation of half-baked (sorry) ideas and acceptance by others.

Great falafel from the Israeli shops on Golders Green Road and the Arab ones at the bottom of the Edgware Road.

Those locations are of no use to those primitive life forms existing outside London (e.g. our friend Nick).

"I thought 'Israeli Conflict' was actually a pudding, somewhat like Eton Mess, which is, of course, delicious. I certainly expect Eton Mess to become quite fashionable."

Nick Clegg put the Mess in Eton Mess.

Jewish Recipe

Baba Ganoush

* 2 medium eggplants, about 1-1/2 pounds total
* 1/4 cup fresh-squeezed lemon juice
* 1/4 cup tahini
* Salt and freshly ground black pepper to taste
* 3 Tablespoons olive oil
* 1/4 cup chopped fresh parsley
* 3 olives for garnish
* Warmed chunks of pita bread for serving

Preheat oven to 450 F.

Prick eggplants with a fork. Arrange on non-stick cooking sheet and bake until tender and collapsed, 30 to 40 minutes. Allow to cool for 10 minutes. Cut each eggplant in half lengthwise and scoop out the flesh. Place flesh in a food processor with a metal blade and process until smooth. If you prefer to mash by hand, use a fork or potato masher.

Add lemon juice, tahini, garlic and salt and pepper to taste and process (or mash) until well blended. Slowly add 3 tablespoons olive oil until mixture is creamy.

Chill for at least two hours.

Serve in a shallow bowl. Drizzle olive oil over top, sprinkle with parsley and garnish with olives.

? Isn't that a man on the very right? Dirty old man.

It looks like Michael Portillo behind the counter.... looking for a VERY cheap thrill.

Disgusting that you can see the ACTUAL FACE OF A WOMAN next to Colonel Sanders!!!!