Guest views are now limited to 12 pages. If you get an "Error" message, just sign in! If you need to create an account, click here.

Jump to content

JayLay

Members
  • Posts

    286
  • Joined

  • Last visited

About JayLay

  • Birthday April 30

Profile Information

  • Gender
    Male
  • Location
    Chi Town

JayLay's Achievements

Newbie

Newbie (1/14)

203

Reputation

  1. Took a 5 year break from DV. Back with a question, how does an RV help the Iraq economy? Wouldn’t it hurt their reserves? don’t get me wrong I wish for the RV as much as the next guy. Just asking for feasibility.
  2. I don't know what to say, so here's a falafel recipe. Ingredients 1 pound (about 2 cups) dry chickpeas/garbanzo beans - you must start with dry, do NOT substitute canned, they will not work! 1 small onion, roughly chopped 1/4 cup chopped fresh parsley 3-5 cloves garlic (I prefer roasted) 1 1/2 tbsp flour 1 3/4 tsp salt 2 tsp cumin 1 tsp ground coriander 1/4 tsp black pepper 1/4 tsp cayenne pepper Pinch of ground cardamom Vegetable oil for frying (grapeseed, canola, and peanut oil work well) You will also need Food processor, skillet Servings: 30-34 falafels Pour the chickpeas into a large bowl and cover them by about 3 inches of cold water. Let them soak overnight. They will double in size as they soak – you will have between 4 and 5 cups of beans after soaking. Drain and rinse the garbanzo beans well. Pour them into your food processor along with the chopped onion, garlic cloves, parsley, flour, salt, cumin, ground coriander, black pepper, cayenne pepper, and cardamom. Pulse all ingredients together until a rough, coarse meal forms. Scrape the sides of the processor periodically and push the mixture down the sides. Process till the mixture is somewhere between the texture of couscous and a paste. You want the mixture to hold together, and a more paste-like consistency will help with that... but don't overprocess, you don't want it turning into hummus! Once the mixture reaches the desired consistency, pour it out into a bowl and use a fork to stir; this will make the texture more even throughout. Remove any large chickpea chunks that the processor missed. Cover the bowl with plastic wrap and refrigerate for 1-2 hours. Note: Some people like to add baking soda to the mix to lighten up the texture inside of the falafel balls. I don’t usually add it, since the falafel is generally pretty fluffy on its own. If you would like to add it, dissolve 2 tsp of baking soda in 1 tbsp of water and mix it into the falafel mixture after it has been refrigerated. Fill a skillet with vegetable oil to a depth of 1 ½ inches. I prefer to use cooking oil with a high smoke point, like grapeseed. Heat the oil slowly over medium heat. Meanwhile, form falafel mixture into round balls or slider-shaped patties using wet hands or a falafel scoop. I usually use about 2 tbsp of mixture per falafel. You can make them smaller or larger depending on your personal preference. The balls will stick together loosely at first, but will bind nicely once they begin to fry. Note: if the balls won't hold together, place the mixture back in the processor again and continue processing to make it more paste-like. Keep in mind that the balls will be delicate at first; if you can get them into the hot oil, they will bind together and stick. If they still won't hold together, you can try adding 2-3 tbsp of flour to the mixture. If they still won't hold, add 1-2 eggs to the mix. This should fix any issues you are having. When the oil is at the right temperature, fry the falafels in batches of 5-6 at a time till golden brown on both sides. Once the falafels are fried, remove them from the oil using a slotted spoon. Let them drain on paper towels. Serve the falafels fresh and hot; they go best with a plate of hummus and topped with creamy tahini sauce. You can also stuff them into a pita.
  3. Is this Iraq Grand Port actually happening? You mentioned phase 1 has started? Did the actual construction begin? This looks promising but curious if it ever took off.Thanks for sharing.
  4. No, I'm not changing my opinions to a LOP, however I have been struggling to see the facts that a RV is in the near future. History shows, especially with Iraq, that the facts supporting a RV need strong stability, economic backing, and structure in place to support it. Until Iraq becomes highly dependant on imports, I do not see this happening soon even amidst the positive news. I'm not one to be pessimistic, however I'm just not seeing it coming soon. It's always coming to the "Ok, this passed....BUT this is next." Trust me I want to believe and I'm hanging onto my IQD till it does even if I have to pass to the next generation. I'm just losing faith that it's in my lifetime.
  5. Classic Iraq.... 1166 Dinar = $1 USD = 1 McChicken If they remove the zero's off their currently: 1 Dinar = $.86 USD = 1 McChicken minus one bite taken out
  6. I agree RFR. Here's another fact, by stating a fact, doesn't mean it will yield the expected result in the end. That will always be someone's analysis or interpretation but we all know it truly is up in the air. The more we educate, the better we prepare though. Just because A squared + B squared = C squared doesn't mean that it's always going to be the textbook answer.... maybe it's a square instead?? Lol
  7. Getting off topic but, what happened to jeepguy too? I took a mild break in the Fall season last year, but came back just a few weeks ago (I'm not that cool to notice), when the budget news started getting hot.
  8. Welcome. A bit of advice for just starting out would be to follow the posts in the Iraq & Dinar Related News section. Stay away from the Dinar Rumors section unless you like to dream big. http://dinarvets.com/forums/index.php?/forum/5-iraq-dinar-related-news/ There have been a lot of promising news lately. No need to go back to the beginning of time to get up to speed, Probably the latest posts underneath the "pinned" posts in the Iraq & Dinar Related News section ought to be enough to get you up to speed on things.
×
×
  • Create New...

Important Information

By using this site, you agree to our Terms of Use.