Difference Flight Simulators

"As in Beirut"

the early 80s, I once discovered a restaurant that would mark me for life, from Baalbeck Street Mazagran, unfortunately closed since. I always measured in vain for many Lebanese restaurants where I ate in the light thereof. (I have not met, even in California, displacing a kitchen in my memory than my first Japan, the Mikado in Montreal to register its Japanese-California).
From Baalbek, we will not consider the decoration, the room barely happier than a canteen or walls surely forgettable jaundice. We also forget the reservations for 21 hours 22 hours paid at time elbow to elbow past the bar to drink arrack or to trample between tables with dozens of other clients in a racket of hell, wondering when the first would finally leave a banquet table groaning under endless.
For I never saw a map there, the client failed here and who would dare order a la carte would have been watching a dirty look. This was not a place to hold your hand February 14, whispering in the light of a candle placed in a red candle. Go there at least four proved indeed incongruous. Meals
unique cavalcade of mezze, mixed grill, cake and mint tea, egg, sugar-free, thank you ... Grââce
Pending mezze (little time), large flat oval covered large whole tomatoes, spring onions, cucumber sticks, not to dip babes in the plan, a real return of some garden ... Pickled turnips and olives later onset Operations: silky hummus with pine nuts and covered with diced lamb just fried, creamy babaganoush, ladles hot falafel tahini, soujouk, bastourma, kibbe raw and cooked chard pies, cheesecakes, mini lamadjoun, again and again all with a sublime freshness
... Then, when we touch happiness, chichtaouk tight lemon kebab and lamb chops, tenderly caressed by the flame. and knockout, pastries Arab arch-fresh and not too sweet ... (I admit, pastry, meat, cheese, fruits and vegetables, nothing ever will beat Adonis supermarket in Montreal, for me the Temple Mediterranean cuisine, I could slip down the plane and prostrate myself to kiss the ground).
And then, about ten o'clock the dancers arrive, two or three each night. Denim, they sneak quietly among the tables to go get changed. Suddenly the lights dim, the music is pushed forward. The dancer emerges from the toilet empailletée any, begins to undulate between tables. Men become crimson when they fed their tack basin rebounded. They pretend to sit on their knees before their fake blonde women endiamantées feigning jealousy. The bundles of money arise pockets of jackets, 100, 200, 500 francs. In fifteen minutes almost a monthly salary of workers in panties and bra, dinghies, cries, everyone claps. The old baffles
pushed paroxysm to crackle like a Kalashnikov, "It is like Beirut! "Shouted a businessman.
(At the same time, Sabra and Shatila ... Run, rent, go see "Valse With Bashir, "sublime http://www.allocine.fr/video/player_gen_cmedia=18816964&cfilm=125077.html)

not very authentic hummus
(The last time I used this flat with a friend, he did not touch the rest ...)

Drain a large can of chickpeas. Keep the cooking water. Put them in a salad bowl filled with cool water, rub them between your hands to remove as much skin, they float to the surface. Clear skin and repeat once or twice to get the most (it's more digestible and the texture will be smoother). Put the chickpeas in the bowl of a mixer and mix by adding the tahini (sesame paste available in all Oriental groceries), lemon juice, and salt to taste with a little water for cooking relax the dough, it should be smooth. How? YMMV, I put about 10% of tahini, the Lebanese take much longer, they are also much more lemon and are much more liquid than me. I also put olive oil in it, savor and choose. Arrange nicely in a bowl a little hollow with a flexible pastule turning. Above? Cumin and / or paprika or cross lines. Then toasted pine nuts (without burning) two minutes at the stove in a little olive oil and top luxury, lean lamb cut into small cubes and deep fried with paprika (English smoked paprika) . Here I added some broccoli sprouts, green and also patiently peeled stalks like asparagus, blanched for one minute then fell very quickly with a little garlic and olive oil .... There is more Lebanese italolibanais it finally is not serious ... PS : Do not look for me lice on the spelling of hummus is transcribed from Arabic, we can write ten ways.