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?

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What's gone wrong here?
An outbreak of sensible discussion.
I'm speechless.
Where are you fred/nick and fahel? Come back, lower the tone to the gutter; why don't you. You know it's what you do worst.

Perfectionist.

I looked postion on googly.

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groan!
a sound-bite from a chairman mao admirer
will you be a publishing a purple book of your little pearls?

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time to abandon this thread again until it returns to sanity .... this is fast slipping downhill to its former level, and is thus of no interest to me at all

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Here cynic:

Konafah with Ricotta

Konafah is shredded phyllo dough and can be purchased in the refrigerated section of Middle Eastern or Greek grocers. It may also be labeled katayef, kataif, or just konafah, These are all the same product, just different Arabic dialects.

This Konafah recipe uses ricotta cheese, but there are several other recipes that use other ingredients like nuts, fruit, and more.
Ingredients:

1 lb konafah, thawed
2 sticks butter, melted
1 lb whole milk ricotta cheese
Simple Syrup (recipe below)
Preparation:

Preheat oven to 350F. Cut thawed konafah into two inch strips using a knife or kitchen shears.Place in a bowl and pour in melted butter. Toss konafa gently to ensure it is covered evenly with melted butter.

Place half of the konafah in the bottom of a 9x12 baking dish. With a butter knife, spread the ricotta over the konafa.

Add another layer of the remaining konafah and bake uncovered for 20 minutes.

Halfway through baking time begin prepring the simple syrup. See recipe for syrup.

Once the konafah has finished baking, pour desired amount of syrup over pastry and serve. Enjoy!

Could we please focus our disgust on fahel and fred/nazi nick who are most deserving of our condemnation?

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gausie has the right idea .....swamp site with recipes to register our disapproval ..... passive protest i think it's called

i don't get offended and very rarely upset by comments on this board ..... i just get fed up with the rabid rantings of some; they're just tiresome!

mnamreh,
No problem :)

MN.

I think, one of the problems with either the written, or spoken word, is often not the actual words used, but the distortion of the meaning of the words by the recipient.

To me, it seems obvious from this and other threads, that what is actually written is of a total irrelevance to some of those who read it. Sometimes, the response is made to what they have organised as key words and the reaction is then automatic.

Eg. Dont fire, becomes FIRE.

Eg. Israel administration in interpreted and becomes as anti-Semitic.

Often, the response to key words seems due to emotional triggering, retrogressive in processing and disproportionate in response.

Often, the the response seem to be made using universal quantifiers and fixed wiring.

(I wish, I knew a little more about, neuro-linguistics and linguistic pathology.)

I am often challenged by two of my daughters.

Gausie - surely the good patissiers of konafah do not use frozen filo, for i would have thought that would tend to dry out too easily, ending a very sub-standard product - something one gets far too often i'm afraid .... when i'm in dubai in a couple of weeks, i shall try to find some top or at least high quality sweetmeats to try, though prob not to bring home - too difficult

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i'm afraid that i'm not a great one for making puds, and indeed i eat far less sweet stuff now ..... however, to make a change from my fish recipes, i'll try to dig out the recipe for passion fruit souffle ..... it's not at all difficult and prep can at least be started a day or two in advance, not least with the creme patissiere

Cynic - I can't really comment on the merits and demerits of frozen pastry. I must admit to not being any shade of expert in the field of pastry cooking.

Perhaps other BBers could assist with some expert knowledge? Or at least some received wisdom?

Freddy must know a thing or two about this - the words 'flaky' and 'puff' are adjectives that perfectly compliment most of his posts.