Tuesday, June 17, 2008

Yogurt of the World: The Twilight Zone

So in my optimistic attempt to tackle international cuisine, I bought Greek yogurt over the weekend (you know, in which to dip the [insert unpronouncable name here]). I had planned to make this thing involving rice, pine nuts, herbs, and grape leaves. Alas: the only grape leaves I found, when I got them home, were stuffed, and smelled like...canned spinach? Pine-sol?

So I abandoned that part of the menu.

Here's my problem: now I have a container of Greek yogurt. Does it "eat" like regular yogurt? What can I do with it? I know I could probably answer all these questions - and many more - by simply Googling it. But, I prefer to ask you, because sometimes you want a human response and not a computer response (spinoff "Twilight Zone" episode on the cruelty of machine relationship here).

Speaking of which: helloooo, when's the last time you watched "The Twilight Zone"? Those things are aMAZing. We just started checking them out of our uber-cool library (it has a comic book collection), and they're more addictive than your favorite snack food (cookies. strawberries. cocoa pebbles. cheese. let's be honest, choose one?? what was I thinking). For one thing, it's super cool to look back and note the Cold War fears (current entertainment focuses mostly on the attempt to survive. A lot of these episodes fear, not the fight for survival, but surviving - alone). For another thing, they have cool twists that you always know are coming but are difficult to predict. "Dramatic irony." And a lot are like "Everyman" morality tales. They're like black and white, robotic "Aesop's Fables." Also, they have surprisingly good actors I've never seen in anything else, and I've watched a lot of old movies and tv shows.

But lest we forget the yogurt dilemma: I hate to admit it, but I'm a little bit afraid of Greek yogurt. Probably because when I traveled to Mongolia they warned us to avoid fermented mare's milk. And I know, Greece and Mongolia are far apart, and I know, making homemade yogurt under your bed in a yurt is a far cry from buying Greek yogurt in a Whole Foods, but yogurt is NOT one of those things I feel like experimenting with. For the same reason I don't make my own cheese. Shudder.

Speaking of yogurt, there's a cool article on "yogurts of the world" - first, a round of applause for that title. Second, now I want to go to India and try mango and cardamom yogurt that's so thick you have to cut it with a knife. http://www.csmonitor.com/2008/0611/p17s01-lifo.html

Yogurts of the world, unite.

6 comments:

Anonymous said...

You don't want to trust Greek yogurt bought in a US store, subject to FDA regulation, but you're willing to go to India and eat local yogurt there??? And, yes, I have a dog that sleeps like that sometimes - usually Molly but occasionally Mac - and only sometimes. Love you (but don't understand your reasoning)....Mom

Anonymous said...

By the way, you could get some plain yogurt, dice or smash a mango to put in it, add some cardomom and make your own flavor....Mom (Knitting Linguist from California makes her own yogurt - I think from scratch)

Bob said...

making your own cheese-- 1 qt fresh cow's milk... juice from 1 and 1/2 lemons...simmer over low heat 45 minutes...strain it.. dry in refrigerator for a couple of days. You'll see it go through a few changes during the simmering. The last stage looks like egg-drop soup before you strain it. It's called queso fresco (fresh cheese). It can be flavored with herbs after straining.

Anonymous said...

The best way to eat Greek yogurt is topped with walnuts and honey. It's got the fat content of Ben and Jerry's, but it's sooo good.

Bitty said...

walnuts and honey sounds REALLY good on some yogurt...mmm...getting distracted by the thought...

Kimberly said...

I love Greek yogurt with granola, honey, and strawberries! Lovely!