luckyfatima's Profile
The Cookbook of the Month for June 2012 will be: The Homesick Texan Cookbook, by Lisa Fain
As a homesick Texan myself, I hope to join in on this one.
Turning tamarind in to tama-edible
Soak your tamarind in warm water for an hour up to overnight. In a pinch you can microwave it in water for one minute, allow to cool to safe-to-touch, and strain. Use your fingers to get as much pulp away from the seeds and membranes as you can. Be sure to boil your tamarind pulp once to kill impurities. You can do a second soak and strain for a weaker tamarind water, boil, add sugar, and allow to cool and you have tamarind drink. For the first strain of pulp, you can add a little salt and sugar as preservatives and keep the pulp in the fridge for a couple of weeks.
I would not recommend blending in the membranes and seeds. They are just fiber, but the inside of the seed has a strong astringent tannin-y taste, and that will spoil your pad thai sauce flavor. You can actually roast the naked seeds for eating, but I have never done that before, I have only purchased roasted seeds, so I am not sure how/at what point that is done (like young seeds, dried, or what).
How do you cook basmati rice?
Yes, your last paragraph here sums up what is lost when pan-Indian faux Mughlai Punjabi cuisine take over, it masks this kaleidoscope of diversity. The Bohras and Ismailis are indeed interesting. Both Shi'as, their sectarian split is centuries old, but both communities are rooted in Gujarat (for Ismailis there are a few non-desi groups like in Iran, but most are Gujarati, and both Ismailis and Bohras are everywhere including major communities in Mumbai, Karachi, Dhaka, Myanmar, East Africa, the UK, N. America, and so on), they speak different ethno-lectic dialects of Gujarati, and their cuisines are different. I don't know much about Bohras and it is my impression that they are very communally insular. I can only recognize them based on their distinct sartorial requirements. But I have a handful of Ismaili friends and have gotten to know some of their cooking---they even distinguish themselves based on which city they have settled in outside of Gujarat but also from where in Gujarat they have come (typically either Kutch or Kathiavar) and their foods are distinct based on these roots. Since I have known these friends outside of India and Pakistan, I have only ever noted basmati rice served in their homes, perhaps due to the same phenomenon you have described. The Memons are another interesting Gujarat origin Muslim community, yet again distinct. They also have regional splits, but I have enjoyed their spicy Memni biryani. Their food is very hot and sour. They have a dish called dhokra (like the word dhokla) but instead of a steamed savory cake it is similar to a Gujarati undhiyu with palm formed 'muthiyas', legumes/lentils, and a medley of vegetables cooked together. Such an endless variety of delicacies that would never show up in an Indian restaurant.
How do you cook basmati rice?
My father in law grew up in Dehra Doon, and they prefer basmati rice daily in my husband's family. It seems with expat desis many people (barring South Indians) do consume basmati daily when back home that would be considered extremely extravagant, not the regional daily rice, and not to mention that many believe that basmati is harsher on the stomach than shorter grains. Sadly, in Pakistan (and I believe in India, too) the best basmati is exported to the Arabian Peninsula to make the highest profit, and very good basmati is extremely expensive in local markets. When my inlaws visited us in Dubai, they couldn't get over how delicious our Doon Valley rice was. I tend to buy India Gate here in the US (very long and nicely fragrant). Tilda is over priced and it seems to me that the quality has gone downhill for the past few years (shorter length, less perfume). I am always on the look out for a better brand, though. Someone was recommending 'sella' basmati (I believe it is parboiled, available from several brands) rice to me a few days ago, and I mean to try it.
Funny you mention Bajia. I do enjoy watching her videos. Her Urdu diction is excellent, though she has some Punjabi characteristics in the quality of her vowels (she says ghente and not ghante for hours, for example) so I am not sure exactly where she is from, as she claims to be cooking traditional recipes based on the older generations and the village styles (but of which village?). I like that she mentions India-Pakistan as a compound word in one breath as is often done in a diasporic context (e.g. yahan ke palak men voh taste nahin hai jo hamare India-Pakistan men hota hai). Obviously that royal qormah is a bizarre concoction with the raisins and such in it (toss sultanahs and nuts in anything and call it Mughlai, Shahi, or Kashmiri, it seems). Her other two qormahs are more traditional, though. Her recipes do not seem at all like those of elders or villagers, though...they seem more like the typical recipes of the modern urban housewife armed with a pressure cooker. She pressure cooks onions before bhunofying them, for example. She does give some very tried and true traditional recipes, though. She has a video for maash ki bariyan (the dried kind) and a few other such things.
I know precisely what you mean by the take over of Western restaurant Punjabi/Mughlai foods as the face of India's national cuisine. Urban people of all regions now cook restaurant style Punjabi-inspired dishes with ambitious names like Shahi Paneer, which contain lord-knows-how-old tetra pack long life cream full of milk powder, and add in orange food coloring to make the dish look good (or look like how it looks in the restaurants). They do this when their particular regional or ethnic community's home food is light, healthy, and made with the freshest ingredients. I hate to call this fake Indian food because obviously real Indian people make and eat this food. But it is a modern change in the cuisine, and I agree that it does take over indigenous cuisines. And now neon orange shahi paneer and canary yellow navratan korma are 'Indian food.' This faux-Mughlai/Punjabi restaurant wash back effect is not nearly visible in Pakistan, for whatever reason, but one can find it there, too. I do think in India that people are still cooking their own traditional foods, but for whatever reason, when recipes are shared or when they appear on TV, it is always this new restaurant wash back food, perhaps because the dishes seem fancier.
How do you cook basmati rice?
Interesting, I have some Bihari friends (though long time residents of Karachi and now the US) and they also cook their rice using the pasta method. I have seen in an Afghan cook book that this is also an Afghan method (called 'sof' in Dari). I never thought of absorption method as village style, but I thought of the pasta style as more Bihar-Bengal style. I usually use closed lid absorption method (dam pukht) and only opt for pasta style for biryanis, but in this case I strain the rice when it is a bit less cooked than 85-90% since it will be on dum for longer and will go soft and break if done too much at the boiling stage. I have also seen some people cook their basmati rice in an open pan, no lid. I often use a rice cooker for my rice and have found it to yield very successful rice for daily meals.
Just curious, what US-available brand of basmati rice do you like? In your traditional Rarh cuisine do people eat basmati daily or what is the preferred rice?
By the way nice to see you around, your posts are always rich and enjoyable.
Mexican Suggestions for Northern Virginia
I went to Manassas last week. I found that there are a lot of Mexican places there. I saw several taquerías and at least 3 Mexican bakeries. I picked up panes at La Mexicana Bakery (no relation to the other one in Alexandria.) They were good. I just got conchas and a few fruit filled empanadas (fruit wasn't very abundant inside) and some cookies for my kids. They have a small menu as well and the food comes with hand made tortillas. I ordered a pound of barbacoa (it was very good) to go and it came with a huge packet of tortillas and two very delicious salsas for around 12$...which could feed at least 3-4 people tacos. The tortillas were made earlier in the day and unlike factory fresh ones which stay fresh for up to 24 hours, typical hand made ones get stiff after only a short time. I heated them up in the toaster over and they regained their pliability and were good. I haven't had fresh home made tortillas in forever so I was content. They don't have some of my favorite items like churros because they don't serve fried pastries.
I ate dinner at Taquería Tres Reyes. The food was awesome. I highly recommend this place. I had sopes sencillos (topped with refried beans, crema, and queso fresco) and two tacos, one lengua and one barbacoa (it was de chivo or goat, not the Northern Mex/Tex-Mex style beef cheek that I am used to) and the taco meats were soooo delicious, especially the barbacoa. Tender, shredded but slightly chunky, nice and salty (I hate gristly and under salted taco meats!). The sopes were light and delicious and I could tell they mixed white flour into the corn masa. They don't use pork lard in the beans so any vegetarians who happen to read this and are craving Mex-Mex can enjoy several bean based dishes there. Their salsas were absolutely delicious. I also enjoyed an agua de jamaica (hibiscus punch). Everything was just so fresh and tasty.
I want to explore Manassas Mexican more. They even have a full fledged Mexican grocery store (not generic Latino or Central American with just a few MX products) and I saw a couple of Mexican carnicerías. It is supposed to be only 20 mins away from me but the traffic that way is heavy even at odd times of the day and the trip ends up taking up quite a long while. But I will be finding excuses to go back there and enjoy the Mexican food and explore more restaurants.
Culinary Uses for Pickled Jalapeno
We usually buy the kind canned with carrots and onions and cut into strips. We just eat them on the side with meals as an extra type of pickle/salad. They are very spicy.
Does a can of Sesame Tahini have to be refrigerated after opening?
I don't refrigerate it either.
What is swai fish?
Ah, I hate to read about the health concerns. I *love* swai. I am not a fish-person. I love shell fish but for some reason fin fish is often malodorous for me and tastes too fishy and I can't even swallow fish if it is too fishy. Swai is extremely mild tasting and the flesh is tender and creamy...a really nice texture. I use it for fish-fry and fish curries. Of the cheapo grocery store pre-frozen fish, like compared to tilapia and other usual suspects, swai tastes a million times better. I shudder to think about how dirty it must be. So that is fish advice from a person who doesn't like fish, but just my two cents for whatever it is worth.
Menudo without tripe or pigs feet
Menudo means intestines, and you can buy packets of 'menudo/menudos' at the store to take home and clean for making menudo.
I come from menudo country and I have never seen menudo made with pig's feet. It is a bovine based dish with cow foot and beef intestine. It was interesting to look at the link to the old menudo thread provided by Paulj and see other types of menudo beyond the Northern styles typically found in my part of Texas...barbacoa in my native parts is always beef cheek and head, but having been exposed to barbacoa from other regions I came to know that it could be made with other parts of beef, pork, goat, and to be healthy, even with chicken. But menudo and barbacoa both mean cow parts for me. Out of curiosity I googled "menudo" and "menudo mexicano" and all the first hits for recipes I see are calling for cow/veal trotter and beef intestine. I also tried "menudo de puerco" and "de cerdo" and I got many hits for Spanish and not Mexican versions. Filipinos also have a menudo which I have seen done in chicken. When I google 'menudo de pollo' all I get are recipes for actual chicken intestines but not for the soupy stew.
Maggi Jugo seasoning and/or Knorr chicken powder is useful for soupy stew recipes like this, I very much agree with that point.
I thought of the same thing as wanker that if you made a menudo type recipe using chicken you would end up with a dish that is a pozole. Chicken pozole is very common (you can try rojo for something more similar to menudo with red chiles but also see pozole verde and blanco) and you will find lots of good recipes for that online. You will not be able to replicate the slight thickness and richness given by the gelatin released from cow trotter in a chicken soup, though.
Good luck with your experimentation, I am a huge fan of soupy stews myself and have made pozoles but am not brave enough to clean the tripe for home made menudo (you have to clean it really really well or it tastes like the smell of wet dirty dog fur). Pozole is very easy, though.
Opinions on samosas and spring rolls for party
Did you find your spring rolls and samosas? I had catering from Curry in a Hurry done before and it was quite good. For samosa you may also want to check Sulekha.com for Austin and see if you can find an auntie who does catering out of her house for that.
http://mycity.sulekha.com/catering_in_austin-metro-area
Will a Gujarati thali place work in the Baltimore area?
I for one would drive from NoVa to your establishment- I
I would love some fresh dhokla or khaandvi. It's important that these things be high quality and fresh. In my experience with Gujju snack shops in Texas (barring Houston) dhokla and khaandvi were kept as weekend items because they weren't busy enough to sell these fresh every day and mainly sold chaat and thali. It would be exciting to get fresh, well made handvo, patri, khaman, etc
In the entire Nova-DC-Baltimore region there is only one other establishment that would be similar, Pavan Foods mentioned in this thread:
http://chowhound.chow.com/topics/728067
Best of luck with your venture.
Define Saudi Arabian cuisine (split from L.A. board)
I wouldn't have pegged any of the dishes you guys selected from the appetizer selection as Yemeni (except sambosa)...just the main dishes. I'll probably give that place a miss based on your CH group review and also Yelp. I saw there is a Tunisian resto somewhere in Arlington, maybe we can keep that place in mind.
Define Saudi Arabian cuisine (split from L.A. board)
Hi Steve...If that Yemeni resto has a decent reputation maybe we should have a CH dinner there. Would you recommend the place?
I am not sure which cuisine I would define as "straight-up Middle Eastern" because all regions in MENA (Mid-East-North Africa) have their legitimacy and each has a unique history that shaped the cuisine. The "why" they are different: The MENA region is not at all monolithic in anyway, be it historically, culturally, religiously, linguistically, and least of all with regard to cuisine. Arab cuisines differ vastly from each other. To understand why, one has to look at factors like topography and climate, but more importantly, history. Who are the original pre-Islamic populations in each Middle Eastern region-Berbers, Copts, African tribal groups, and others in Africa, and then you have the pre-Islamic populations of the Levant, and then into Iraq and on into the Arabian Peninsula. You have to see how each population was Arabized during the original spread of Islam to each region (and there are unique cuisines among various minority groups and sects). Then you have to look at other factors like Persian influence, Bedouin population (more prominent in some countries than others), trade (some places like the Arabian Peninsula have strong trade and cultural ties to South Asia and East Africa in addition to Persia and this is visible in the cuisine), many distinct times of specific regional empire and affluence in which cuisine flourished, Mongols, Turks, Persians adding to the mix, and then in more recent developments in the Middle Eastern cuisines you have the main defining factors: Ottoman occupation (huge influence on Levant cuisines, most of the famous 'mezze' dishes are Ottoman-Turk in origin, that influence was simply not prolific in the Arabian Peninsula and in some cases not present at all), and then more recently European occupations: French, British, and Italian in various places. And then in places that are very developed and connected more to the global capitalist economy we find very recent yet prolific North American influences. (Gulf people love pizza and pasta and they are not getting it from the Italians! Gulf people eat this food in their homes regularly, so is it still 'foreign' for them?) Also, within each country there are regional cuisines. So the 'why'-It would be like explaining why Cajun and Creole cuisines are different from local cuisine in New England.
Lamb and tenderness
Definitely shank, shoulder, and also rib area, rib chops work well, too.
dried seafood
I have never had a crispy kind. I have tried Chinese and Japanese versions. I usually get the Chinese spicy kind. Have you seen the crispy version available in the US and if so, what brand or can you find and link a pic of the package? Do yo know how they get it crispy, like is it deep fried?
Greasy Tacos
Besides using fatty ground beef, add oil to the pan for cooking. Brown well to dry up the moisture and just the fat and meat will remain. You will have unctuous and greasy ground beef.
dried seafood
I love Chinese dishes that have a mix of re-hydrated dried squid with fresh squid. One animal, two different textures and tastes in the same dish.
I also like spicy dried squid snacks.
Love tiny dried shrimp in papaya salad, in turnip cakes, as a garnish (whole or ground) on some dishes like banh cuon and banh beo, in fried rice, and for soup bases. Some years ago I was just using them as they came but then I read on CH to dry roast them...it makes a difference by releasing their flavor and improving their texture.
Chicken Powder -- How do you use it?
This stuff has spread around the world and is used daily by home cooks as a regular kitchen staple in urban centers in many cuisines from Mexico (Knorr Suiza powder) to the Philippines to Vietnam to Somalia (Maggi cubes). It is essentially chemicals, chicken fat and chicken flavor, salt, and MSG.
I am not opposed to it and keep Knorr Suiza (big one from CostCo) and use it in stocks, beans, gravies, Chinese recipes, etc. It just boosts flavor (umami levels) and gives oomph, but is not a substitute for well made foods with quality ingredients. You can always taste-spot poorly made food with too much stock powder, so it should be used with caution. In my experience I have seen people use the 'chicken' versions even in dishes of other proteins (beef, pork, fish, etc), like it is common in beef menudo, pork pozole, caldo de rez (beef soup), etc (observed the same for other cuisines, too, not just MX). But they do sell other animal protein-MSG powders, not sure why chicken is so popular.
Knorr and other companies with similar stock powder-MSG products have also made gains in Middle Eastern cuisines and they are marketing now in South Asia as well.
Saag
Saag = greens of any kind. For me a good saag recipe lets the greens be the star and doesn't have a lot of spices. I do puree my sarson ka saag, paalak, and fresh methi if I am cooking them alone. If I am combining paalak or methi with something else (protein, potato), I leave it more textured. Winter greens in South Asia are very flavorful and have an enjoyable bitterness. Since greens in North America don't always have that strong taste, you can add a dash of dried fenugreek leaves to your recipe at the end of cooking to boost the flavor. A dash of cinnamon goes well with paalak. And butter is great with all greens. I love all greens and prepare radish leaves, water spinach, colocasia leaves, and more if I can find them around.
Here is my sarson ka saag recipe. It is served with cornmeal flat bread/makki di roti. I can get freshly made makki di roti at a local Punjabi owned desi grocer, you may be as lucky as to get it, too. But you could make your own cornmeal rotis if you are adventurous---be sure to but the corn flour from the desi grocer imported from India/Pakistan. It is tricky to make them moist and they will always be a little stiff but badly made ones are like cardboard. These are also embellished with lots of butter at the table. In a pinch, you can just use fresh corn tortillas, not the same, but it works, I've done it before.
Ingredients:
2 lbs or so mustard greens, washed and chopped
1 lb spinach, washed and chopped
1 tsp garlic paste
1 tsp ginger paste
2 fresh tomatoes pureed
1 tsp red chile powder (or to taste)
2 tbs finely ground cornmeal/maize flour
4 tbs butter OR butter flavored low fat substitute
2 tbs oil for frying
salt to taste
Method:
You boil the mustard and spinach together until it softens, then puree it with some of the cooking liquid. Reserve extra cooking liquid for later (so you don't pour away all of the vitamins, also).
Now heat the oil and ginger/garlic pastes. When these turn golden, quickly add in the red chile powder, then before it burns, stir in the tomato puree. Cook the tomato puree on high heat for a few moments until the oil rises to the top of it. Now add the mustard green/spinach puree. Mix well, add in a your salt and the cornmeal. Mix well. You will need to add 1 to 1.5 cups or so of the cooking liquid. Then just lower heat, cover, and simmer for 30 minutes, stirring occasionally. When it is done, stir in 3 tbs of your butter or low fat butter substitute. To serve, add shards of butter on top.
When to make a curry paste?
You can blanch the whole onion with a stick of cinnamon, cardamom, or other whole fragrant spice, then grind the soften onion, then sautee till gold and then add in the tomatoes, later when the tomatoes dry up, add in the spices.
OR
You can cook the onions till golden, then puree with the tomatoes, then cook until you have a dry paste and oil has risen above the paste. Then add the spices.
Either way, you will have cooked the onions to release their sweetness and flavor.
Vegan/Vegetarians: What to eat when feeling under the weather???
A friend of mine has a stomach virus and I just dropped off a pot of moong lentil and rice khichri at her house yesterday. The rice and lentils were obliterated together in a pressure cooker, though you could still see some grains of rice. It was a wet gruel. It can also be made thicker with very mushy rice with the daal more intact. This lentil and rice combo is actually classic tummy-ache food in the subcontinent, served with very little seasoning for the ill, but it can also be made well seasoned and with vegetables added to it just to enjoy as a meal. Probably whole lentils could cause stomach distress, but the thoroughly cooked, mushy lentils in khichri make a healthy, nourishing carb-protein combo. With rice and lentils in the pressure cooker I added a large amount of ginger pureed in water, some turmeric powder, salt, and whole black pepper corns. When the khichri was done, I added some jaggery, a very light tempering (less than 1 tbs oil for a large pot of khichri) of asofetida and ajwain seeds. At the end, I added lime juice. It actually tasted like a good, light soupy porridge on its own. But as each of the ingredients I added is known to have anti-nausea and anti-flatulence properties, and it is very nourishing, it was also great for a sick friend. Depending on the type of stomach upset one has, this can also be eaten with yoghurt.
Other types of subcontinental style porridge that are good for being under the weather since they are nourishing and easy to digest: semolina (sweet or savory), broken wheat, broken wheat-rice-channa daal combo (khichda...little different than khichdi), wheat flour, oats, finger millet flour/raggi flour,and watery tamarind soup-tamarind is excellent for an off tummy and supposedly has detoxifying properties.
Only 1 lb. of Oxtail, but I Want to Make Soup! How much water?
Water to just barely cover or else your broth will taste flat.
Moving to Herndon
One more cool place in nearby Ashburn (near to Wegmans) is Ford's Fish Shack. I tried my first lobster roll there. Quite good (though I had to add a dash of salt). My husband had the fish and chips, also good: light and flaky fish that was creamy inside the crisp batter and had no trace of a fishy taste whatsoever (in a good way). They have a big menu...I want to try the crab cakes which I heard are great. They are packed on weekends and still crowded on weeknights for a reason. I am not at all from this region so this style of seafood and other items on the menu are very new for me...it was very exciting to get to try them and not have to drive to Maine or some trendy DC place.
Moving to Herndon
http://www.menuism.com/restaurants/tipicos-dona-gloria-herndon-149830/online-menu (menu)
Try pupusas. They have rice flour (harina de arroz) and corn flour (masa harina) (you would say pupusa de arroz or de maiz) but the default is corn flour. I love bean and cheese stuffing (queso con frijoles). I don't eat pork so have not tried this one, but I have heard the national fave is the 'revuelta' which has beans, cheese, and pork. There is also loroco flower which is a slightly tangy flower usually had with a soft grainy cheese...sounds good but actually wasn't my favorite (though I have never had it at Tipicos Gloria), but since eating flowers is kind of a fun novelty for many people (such as myself) you may want to try it, it is called loroco con queso on the menu. Have no idea what the 'loca' is, but guessing it means pupusa with everything. The pupusa comes with a red salsa and pickled cabbage (curtido) which you put on top. There is no one way to eat it, at home people use one hand to tear into it (kind of like Indian food) but I have seen people pick it up slightly folded, or use a knife and fork. I usually add a dash of El Yucateco hot sauce (or whatever bottle is on the table) for a little heat, too.
I have been meaning to try their sopa de mariscos (seafood soup), which I heard is good. I have never tried any of their platos...I am wary of stuff like that since that kind of thing is very often much better tried at someone's home. But you can't go wrong with pupusas or tamales.
I also had their taco de lengua (beef tongue) and it was OK. The meat was good and tender, the corn tortillas factory fresh, but their salsa, which quite good, just doesn't match up to Mexican salsas I would usually put on that kind of taco...maybe just my prejudice. Other stuff to try: yuca frita (fried cassava/tapioca root) which is a boiled and then deep fried wedge, not a fried mass of yuca mash formed into a wedge like in the nearby Peruvian places...it is yuca con chicharron on the menu (though I have not had it with chicharron.) Also, I have not had Salvadoran tamales at Tipicos Gloria, but I love Salvadoran tamales. They are similar to Southern Mexican style, wrapped in a banana leaf with a noticeably soft, almost creamy masa and stuffed with chicken/pork plus stuff like chickpeas and potatoes.
The sign on the door says 'tenemos gallina india" which means 'We have free-range chicken' but I didn't know if that means they sell it for home use or that is what they use in their dishes.
baby eggplant suggestions?
I love going the Indian route with baby eggplants. I prepare a handful of dishes with this vegetable, but here are two favorites:
Baby eggplants are wonderful for stuffing with a dry masala. Slit to create four wedges which are still attached to the stem. You will stuff this with a dry masala and saute in oil until the eggplant is cooked through. Some masala will fall into the saute oil and that is fine. Be sure to cook the eggplant very thoroughly, taking care to be gentle so as not to allow any wedges to detach from the stem. When you eat, if the eggplants are perfectly cooked, you can suck out a piece of creamy eggplant flesh from the stem after devouring the rest of the eggplant. This dry dish goes well with a whole wheat flat bread (tortilla or Arabic type bread is fine). For the stuffing, you can google bharwan masala or tawa masala. A typical recipe:
In a dry pan roast 1 tbs whole fennel seed, pinch of fenugreek seed , 1 tsp cumin seed, tsp coriander seed, and 1 whole red chile until it is fragrant. Allow to cook and grind. (Alternatively you can just use pre-ground if that is what you have on hand, but since the stuffing of masala makes this dish, fresh is best.) Mix into your powder a pinch of garam masala, 1 tsp dried mango powder, and 1/4 tsp turmeric powder. Add about 1/2 tsp salt or to taste (this will season the eggplants so salt balance is important. Stuff this into the eggplants you have slit.
Alternatively, you can try a famous recipe from Hyderabad, India called Baghaare Baingan (literally means 'tempered eggplant.') I don't use my own recipe for this, but I quite like this one from a favorite Hyderabadi cooking blog, Zaiqa. This is served with basmati rice or whole wheat flat bread:
http://zaiqa.net/?p=586
And God Made Nihari
I will have to make it and measure next time, I don't feel comfortable posting an untested recipe based on guesstimations...I tried to google a recipe in English that is similar to mine but I couldn't find one. I see you here often enough so after sometime I will post one and hopefully you will see it.
