Two Things That Have Never Happened Before

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Tony Grist

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Two Things That Have Never Happened Before	[Oct. 22nd, 2006\|09:27 am] Tony Grist
1.There was a stretch limo outside our house last night. It was as big as three cars welded together and had little greeny lights down its flanks, like a deep sea fish. Ailz went out and spoke to the driver and had a look inside. She said it had seats on one side and a bar on the other. 2. For my tea last night I was eating curds and whey, just like Miss Muffet. It was flavoured with cardomon and almonds and had an Urdu name. You'd think curds would be slimey but they're not- or, at least- these weren't. They had a dryish, firm texture like- well, like nothing else I can think of- like nice,crumbly peat perhaps.
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Comments:

From:

glitzfrau
2006-10-22 10:12 am (UTC)

Cottage cheese!

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From:

poliphilo
2006-10-22 01:10 pm (UTC)

You're kidding me- curds and cottage cheese are the same thing? Oh rats!

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From:

glitzfrau
2006-10-22 01:22 pm (UTC)

Wikipedia says "Curd products vary by region and include cottage cheese, quark and paneer"... so yes! Also tvorog, a peculiar grainy Russian curd, which I can never decide on. Grim or strangely delicious? Slav foods are like that, I find < / unwarrantable generalisation >

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From:

poliphilo
2006-10-22 01:25 pm (UTC)

And I dislike cottage cheese....

Or so I've always told myself.

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From:

rosamicula
2006-10-22 11:34 am (UTC)

Ras Malai? One of my ESOL classes had to write a recipe for one of their favourite family dishes in English and had to include a comparison with an English dish if they could find one. One girl wrote about ras malai and described it as being like Kurds and whey.

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From:

poliphilo
2006-10-22 01:12 pm (UTC)

That's it exactly.

Described on the packet as "based on a traditional recipe, as served at the Mumtaz restaurant, Bradford."

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From:

zeeshanmn
2006-10-23 05:34 am (UTC)

I wouldn't call rasmalai, curds. Rasmalai is actually made of the thick left-overs of the milk churning process (usually done over night), which is called chana. This is then made into patties using hands. The liquid that is served with the rasmalai is milk boiled with saffron, cardamom, nuts, etc. The rasmalai is kept refridgerated in this liquid for sometime, so that it soaks a good part of the liquid and becomes soft and fluffy.

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From:

poliphilo
2006-10-23 10:51 am (UTC)

Thanks for the recipe.

I'm definitely going back to that shop and buying more!

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