zafir Bill O'reilly aaahh a comedy genius in our time .. Him, and that other fat irish guy are the best comedy double act to emerge from the US of god bless A in like the last 2 decades, I promise when I want cheering up I youtube them. I especially love the way his guests are always kinda half scared that he might lurch at them and strangle them over his immaculate breakfast table for a misplaced adjective on the government, or what ever new war its currently waging. genius

allah ha naxriisto

been practising your white teeth ""how you doing""s lately

genius

^ war sheydaan baa qabiil iyo tuugo nagu habaarey

^ Geert Wilders is a far right nutter and after the sensationalist headlines that come with such a comment. Its depressing that his party holds seats, but they are small and will hopefully fade in time like the the fascist fad that they represent [edit] .. me, did i post this in the wrong topic ! anyhow, your right, the dutch and the dannes are marching to the looney tunes at moment

--

^ hhehehee, don't be spoiling the fantasy man

its just all too painful

Mj - you think you can send me some caano ido from MN by afur

^u're right, its the staging posts for an on coming civil war and US/Iran proxy war. American armed.trained Sunnis and Iranian armed Shia

ooouuuuccchhhh

LOL@LG, happy birthday KK, many happy returns

Originally posted by Cara: For Ngonge: Men falling out over a bit of muufo I think the phrase your after is much ado about muufo

xiin, again, thank you so so much for your guidance and critique. I've gone back to the drawing boards and after much thought and deliberation, this time I really think I've found the deep meaning and true wisdom in your words. I pray you will also find that I have captured the nature of this nugget of inspiration.

xiin, thanks for the reminder of what is and isn't, i'll try to account for it in my next analysis. but just so that i never get it wrong again, could you do as categorical list by any chance?

Originally posted by xiinfaniin: ^^How so? You see, i'm glad you asked that, since this was not a trivial job. My question was simple, namely, when should one be at liberty to scoff some muufo? Given that there are approximately 364 days in year (obviously discounting leap years for the moment) and any combination of these days is acceptable, I realised the possible set of options being 364 factorial, was simply too large. This can be seen in the following graph that i plotted, as you can see, past 4 possible outcomes, we just get chaos, too many choices to make sense of. So I decided to reduce the possible set of candidate days to those in which the muufo might be extra tasty. To do this, I modelled, each months tastiness (using various factors) and cross modulated these results with the other offerings available during that month - obviously i did this so that muufo would retain its extra specialness. The following graph shows the results of my systematic analysis. With these results in hand, all I have to was an eigen analysis on the relative displacement matrices that came up and as shown in the graph below, it turned out that the highest relative displacement which corresponds with tastiness was found in the period between mid september and october (at the bottom, on the zero line), thereby supporting my initial hunch that ramadan was the best time for it. Therefore I needed to post ASAP to find the recipe. I hope that helped.

what better time is there

kac, ma shehehehehe kale -oo freezer-ka iyo microwave-ka cajiin u taqqaan baad na moodey!

Good job keyf.. I'll try it out at the weekend. anyhow, fair is fair and here's my end of the deal. [edit] by the way black seed is more commonly known as black cumin anyhow, this is one my fav. recipe's, you'll find most of the ingredients in the a typical Somali kitchen, if not, local shops should have most of the spices. This recipe feeds about 4. Ingredients For the fish * 4 fillets of white fish ( I like kingfish steaks, they are meaty, but other white fish works, red fish tastes kinda greasy with this recipe) * 3 table spoons of natural yoghurt ( I like the full fat variety) * 2 table spoons of garam masala ( or just curry powder) * about 1 table spoon of black mustard seeds * half table spoon of chilli powder * table spoon ground cumin seeds * 1 table spoon of ground coriander seeds * a few (5-6) cardamom pods, pounded a little * some salt to taste - but dont add it until u're about to cook the fish, since the salt soaks up the juices from the fish and dries it out For the salsa * 1 onion, finely chopped * a chunk of ginger, chopped up * a few cloves of garlic finely chopped * a few chillies for taste, use 1 for mild, 3-4 for spicey * some curry leaves (gen. available at asian shops) if you can find them, about a handful should do * A table spoon of coconut cream (you can get this by buying a can of coconut milk - *without shaking it* opening the can, and the cream is the thick stuff on the top, just spoon it out -- p.s. dont worry if you cant get it * 1 table spoon of desiccated coconut (this is the shredded coconut u get in super markets) * 1 large can of tomatoes * 2 table spoons of sugar * a handful of fresh coriander leaves (americans call it Cilantro) * a handful of fresh basil leaves Cooking instructions - Fish: 1. Wash the fish and dry with kitchen paper/cloth. 2. combine the yoghurt, mustard seeds, coriander seeds, garam masala, cumin seeds, chilli, cardamom pods in a mixing bowl . 3. Add the fish and coat well with the yoghurt mixture. 4.Cover and leave to marinate for a while, remember the longer you leave it, the more tasty it gets. 5. When the salsa is ready cook the fish, by heating the oil in a frying pan, shake off the excess marinade from the fish and fry until golden, about no more than 3-5 minutes each side depending on the thickness of the fish - other wise it turns hard and chewy (v. bad) The salsa: 1. Heat the a little oil and the coconut cream in a saucepan, add the onion and cook until soft. Add the ginger, garlic, chilli, curry leaves and shredded coconut. 2. Cook for a couple of minutes, until the coconut is lightly browned. Add the tomatoes, sugar and salt 3. Simmer uncovered for about 20-30 minutes, until the salsa has thickened and reduced. 4. when its all cooked, chop up the coriander/cilantro and basil leaves and add them 5. Serve with a slice of lime on top of the fish -- this meal goes nicely with a green salad and some chapati bread or malawax -- enjoy Z I'll have to play dump here man, but please remind me, what the H is a Tinaar?

smooth, don't worry, i'll keep the secret

[edit .. dint read previous post properly] .. looking forward to it, I have maraq waiting

errm, what will i tutor, and can't you just give up anyway ? [edit] I'll swap you my (saxan iyo faro leef) spiced kingfish with tomato and coconut salsa recipe for it

if they have some, get their recipe and take a pic for the record

Ms Dhucdhuc & Dheylo , no comment