docoflove1974

Actually, in this case it's not a question of language as it is one of history. The Arabic influence as we know it now doesn't happen until Islam is spread across the Near East and the African coast of the Mediterranean, which doesn't happen until the middle of the 7th century (in the case of Egypt). It doesn't fit into your timeline, Denia. The language of the ancient Egyptians is an Afro-Asiatic language, but not of the Semitic branch (which is the branch of both Hebrew and Arabic). I know we got into this discussion on the board...click here for the discussion. If I recall correctly, the opera Aida is based on an Egyptian story, with the title referring to an Egyptian princess...maybe that's a more appropriate name. Edit by Nephele: Fixed broken link.

I'm guessing that Billy Shakes has something to do with it...although to be fair, I spend most of my time reading Spanish literature from the 12th-16th century myself.

That's really cool...a great way to make a historical artifact come to life.

I've really enjoyed the entire "Engineering An Empire" series...really well done, and Peter Weller comes off as he is: an academian who can talk to the people and still not water down the information. Perhaps credit should go to the writers, too. Regardless, all of them are recommended, at least by me.

Very much so! A very common ingredient in gumbos is shrimp or prawns...cooked with the shell on, so that you get the flavor in the broth. And, being that gumbo is the soul food of the bayou, crawfish are very common in there as well. Perhaps in fancy-schmancy places you can add crab pieces, too. Like any other such recipe, the sky's the limit! Glad that it was enjoyed by all!

The Cicero one killed me. When we see those law firm commercials on tv, isn't this what they're really saying? Looks pretty good to me!

I guess it's because he's seen as the president who liberated the slaves, and the president who made it so that all men could vote, regardless of status.

Starting tomorrow 10 March...hail, hail the Triumvir of the day! Hope you have a great day!

That's about what I figured...thanks, Silentium!

Wow...quadruple post! Actually, contrary to public thought, certain American classics are untouched. 'dogs and 'burgers are prolly better here than elsewhere...and I've had my fair share of both where I travel. To be honest, a well-seasoned griddle produces the best burgers, which you find in the greasy spoons (aka diners) all over. And we have plenty here. #1 ever (for me): Murder Burger (now Redrum Burger...dammit), Davis, California. Smack in the middle of farmland, they have awesome burgers, fries to die for, and outstanding real milk shakes (no powdered crap). Of course, it's located near a major university!

1) I fear for what you lot over there consider cheeseburgers. I truly do. I think it's high time you come over here and experience the real thing. *cue Don Tomato* 2) Birds can be funny. For a while we had canaries growing up (dumb idea in hindsight, but oh well). One loved to take a bath in his drinking water. Quite odd, to say the least.

Great info, Silentium. I know that the creole-theory approach has been used in various language families, including Romance--the thought being that each individual Romance language is an evolved creole of Latin and the local languages over the years. However, as I understand it, this theory isn't well-accepted in the Romance circles, or at best it's studied under caution. Do you know how the creole-theory explanation is received with reference to Afrikaans?

Atta boy!

Maybe that's the reason the dude's moving out there? To kick the habit, one supposedly needs a quiet, tranquil place...where one can just focus on themselves. You know, no distractions? I say this, knowing there's a hugely successful drug and alcohol treatment center...wait for it...in the Napa Valley! Yes, you can kick your wino ways while being surrounded by some of the world's most famous vines!

I should add something else about the sausage in gumbo: --If at all possible, Cajun andouille is the preferred choice. It's a smoked pork sausage, as said before...it tends to have a small amount of heat, but it's not hot hot. --Next best alternative is Spanish chorizo, which is the basis for Cajun andouille. It's again a smoked pork sausage which is not hot, and tends to get its red color from paprika. DO NOT use Mexican/Latin American chorizo...it tends to be quite wet. Portuguese lingui

Anytime! I'm full of recipes (and other things...hush, Don Tomato!). Why do things like soups, stews, gumbos, and the like get better as they sit? Because it has to do with how the flavors are transmitted. Essentially, most flavors (including salt) are carried best either in oils/fats or alcohol; water can be a carrier of flavor, sure, but it's not always as effective. Either way, when we make things which have some fats in it, as it sits the oils/fats absorb the various flavors and intensifies them as well as melds them together. So you think how most soups, stews and gumbos start...it's with a fat or oil. Perhaps it's rendering out bacon, sausage or other fatty meat...or it's olive oil or butter. Either way, there's always some sort of oil or fat involved...in moderation. Also, if you add stock or broth, there's inherently a little fat in it. One more note about gumbo: the leftovers should be frozen or refrigerated separate from the rice...otherwise, the rice soaks up all the broth, and it's a gelatinous mess. (BTW, flavors that are best carried by alcohol are those which are 'fleeting'...they don't get intensified over time, usually.)

Oops, double-post...sorry about that.

You do not find cannoli to be quite sweet? Or anything prepared in an agrodolce manner? What about the Southern Italian penchant for spicy red pepper all in their food? Hah?

I don't know why, but I love gumbo. Ok, I know why exactly: it's a stew served with rice...it's a combination of flavors that is captivating. It's both spicy and savory. It's got both pork and chicken...well, ok, my version does, since I can't have any shellfish. A pinch of cayenne, a bit of fil

"No Country"...it's not a thriller like "Se7en" is, because you know who the killer is the whole time. What you don't know is if they're going to catch up to him, if he's going to catch up to his target...and like I said, it really didn't feel like I was watching a movie for 2 hours. I say it's well done.

"Where did he get his license...a Rice Krispies box???" Sorry, that's the first thing that came to mind.

Not fair...now I want Indian food...

Same one, Klingan.

I'm debating right now whether I'll see it now, or wait for it to come to video. The thing is, I've seen many a documentary on the time in question, and have read a bit about it...and it doesn't hold much interest for me. Henry VIII was an interesting character, but his grandfather, his father and his daughter are more interesting to me (especially Queenie).

ROFL! Welcome to the Shake'em, Bake'em world! California welcomes you!