Sailfin tang is not eating Granules nor Flakes

[Anonymous]

Google wants me to call it 'mulukhiya'. But you do as you like.

That's the wonder of transliterating from another alphabet. All sorts of possibilities. Though I'm guessing mulukhiya is probably right, as I seem to remember a "ma" prefix usually indicates place rather than object (e.g. madras, mata'am, maktab). Without seeing the small vowels (not usually written in Arabic) or having an Arabic dictionary to hand, it's difficult to say.

Just done an internet search. Looks like mulukhiya is right!

 

[Anonymous]

I can use that product?! Frozen green leaves?! I'd rather eat that myself, it is tasty after all. Why not!! I can experiment and let you know. I got some red algea, Cullebra or something it is called and the fish is enjoying it for now.

What can I find here?! I can find lots of things, but mainly not a very high quality things. Plus, as I mentioned before, maybe not in this blog, but reef keeping here is not that famous and appriciated. When you say to people fish, they immediatly think of a Gold Fish, LOL. I have no idea why!! Anyway I can find some Brocoli, and some of 'Moulokhiya' here for sure. But I do not know if I can find some dry seaweed or so!! I haven't heared of a Japanese Super Market here. I will double check it.

Cullebra I'm not familiar with, but maybe it's Caulerpa? There are lots of varieties of Caulerpa and it's usually pretty good as an option for feeding tangs I think.

As for tracking down dried seaweed, you might try one of the Japanese restaurants in Beirut. They must get hold of it somehow and might be able to tell you how to get hold of it.

 

[John Kh]

Sorry, it is Red Caulerpa. My fault to miss spell it... But it seems the tang is really enjoying it I will try the 'Moloukhiya' later on. And thanks for the arabic session above

Probably later on I will also try to figue out where can I get some dry seaweed Have a good day.

 

[Anonymous]

Sorry, it is Red Caulerpa. My fault to miss spell it... But it seems the tang is really enjoying it I will try the 'Moloukhiya' later on. And thanks for the arabic session above

Probably later on I will also try to figue out where can I get some dry seaweed Have a good day.

Thanks, you too! Kind of embarrassing trying to remember my rusty Arabic in front of someone who is no doubt a fluent speaker!

 

[John Kh]

You are trieng. And it is realy good. Arabic is not that easy!! Knowing a bit of it, is a hard thing

 

[Anonymous]

Why has no one suggested dry seaweed sheets (nori)?

If you can get hold of some dried seaweed (of the sort used for making Japanese food

Edit: damn Ben made the point for me! :lol:

Makes me look a bit silly, complaining about someone not reading earlier posts...

I have no idea how I missed your post in the first place...

 

[Anonymous]

John, I was reading about how to prepare the mulukhiya, and if you find the fishes can't or don't really take to it, try BRIEFLY cooking it, just to break down the cellulose a little bit and see if that entices them. Of course, if you have the different seaweeds, including Caulerpa, that is probably better.

What does the mulukhiya taste like? I live in the California Sierra Nevada range, moving here from Los Angeles county, and it's rather redneck, very white, and I'm leading up to whinging about how I miss Middle Eastern restaurants and cultural diversity. :lol:

Food is good. Good food is even better.

 

[Anonymous]

I seem to remember it being vaguely spinach like, but with a quite unique taste to it...

 

[John Kh]

Well you are right, it does have a unique taste. I had some of it yesterday at a friend's. Well it taste ... Mmmm ... I do not know how to describe it. But you can taste a combination of spinach like, combined with chicken flavor along with meat, gralic and onion. It has many things in it. And I personally add lots of Lemon. Close enough?

You shoulf try to find a Lebanese Restaurent somewhere and taste it You wont regret it, if it is well made. Bon Appetit

 

[Anonymous]

Where *I* live I'm lucky to find an authentic Mexican restaurant, and this was once Mexico. Lebanese? Maybe in Sacramento, but not up here in the Sierra.

 

[Anonymous]

Home made is better anyway and with your cooking skills, I bet you could rustle up some tasty Levantine food, even if not mulukhiya.

 

[Anonymous]

It would, again, require a trip to the city. And Sacramento, despite being our capital, is one of the least well-outfitted places I've lived in terms of available services and products. Perhaps living so near Los Angeles for all those years spoiled me.

 

[Anonymous]

That sucks. Can't you even get the basics for a good hoummus or tabbouleh?

 

[John Kh]

Hommus and Tabbuleh are really good. You should taste it!! Such a good mixture and combination With a fine taste. I heared Detroit has lots of Lebanese restaurent and it is like a Lebanese neighborhood. Maybe you should visit there and make a trip to our WORLD

 

[Anonymous]

That sucks. Can't you even get the basics for a good hoummus or tabbouleh?

Um... tabouleh I don't know, but I make my own hummus and baba ganoush. When Dave's eggplants really get going, just imagine the creamy yumminess!

Hommus and Tabbuleh are really good. You should taste it!! Such a good mixture and combination With a fine taste. I heared Detroit has lots of Lebanese restaurent and it is like a Lebanese neighborhood. Maybe you should visit there and make a trip to our WORLD

We have a member here, Bangbang, whose wife is Lebanese. I will not recount how he refers to his wife, BUT! He adores all that Lebanese food.

Personally, if I'm going to make a trip to get Lebanese food, I figure I may as well go straight to Lebanon. Then I would check out that bag of leaves.

 

[Anonymous]

That sucks. Can't you even get the basics for a good hoummus or tabbouleh?

Um... tabouleh I don't know, but I make my own hummus and baba ganoush. When Dave's eggplants really get going, just imagine the creamy yumminess!

Ah yes, baba ghanoush is the shiznit. I love that stuff.

Tabbouleh is basically fine burgul wheat (I use normal couscous usually), loads of flat-leaved parsley and fresh mint, tomato, sweet onion, olive oil and lemon juice. The way I like it, there is not much couscous, with the emphasis being on lots of herbs, but it varies from place to place and family to family.

 

[Anonymous]

Oh! I make couscous, though no one else here really eats it except me. :? I do add a lot of other stuff to it, tomatoes, greenery kind of stuff (cilantro or basil, spinach at times), onions, garlic always, sometimes garbanzos. Spilling it is like spilling big, sticky sand.

 

[Anonymous]

Oh! I make couscous, though no one else here really eats it except me. :? I do add a lot of other stuff to it, tomatoes, greenery kind of stuff (cilantro or basil, spinach at times), onions, garlic always, sometimes garbanzos. Spilling it is like spilling big, sticky sand.

Ah, but this is not really couscous as such anyway, as the couscous ends up being small gems of white strewn through the green and red. Try it! Very refreshing to accompany some tender grilled lamb, together with your hoummus and baba ghanoush.

This is a recipe from Claudia Roden (found posted on a bb somewhere else).

Soak 100gr bulgur in cold water for 10 minutes. Drain and squeeze out the excess. Add salt & pepper, juice of a lemon and 100ml olive oil. Add 275gr finely chopped parsley and 75gr chopped mint, about 250gr finely chopped onion and the juice of at least one more lemon (it may need more lemon)

 

[John Kh]

You are making me hungry with all those food receipes and food talking Bon Appetit everyone.

 

[Anonymous]

We'd better be careful or Len will throw us into the Sump. 8O