Friday, February 18, 2011

Culinary Delight

Onions land on hot frying pan,
Sizzle! "Ouch!", cry the onions.
"Why are you doing this to us?"
Chef smiles, "To sweeten you".

Suddenly pine nuts shower in,
Next rain cranberry currants,
All around, its drizzling honey.
Toss~mix, toss~mix, toss~mix.
“Yum!” smile the fried onions.
"Why are you doing this to us?"
Chef smiles, "To sweeten you".

Pan’s contents gently pour out,
On a soft bed of basmati rice.
Toss~mix, toss~mix, toss~mix,
Onions comfortably tucked in.
"Why are you doing this to us?"
 Chef smiles while patting rice,
"Now, you can sweeten others".



  1. FaceBook Invitation to see the poem:

    In honor of Purim Katan I've cooked up a poem that's a true culinary delight. Here's the door to the kitchen:

  2. FaceBook Comments, Part 1:

    Choni Elchonon Kihleel: Thank you S. for partaking in this yummy poem.

    BN: A medley of melodious, melt-in-your-mouth "meichels" (foods)...

    Choni Elchonon Kihleel: Delish ... yum ... the best part delicacies is that after you've eaten the words aren't eaten off the page. Rather, they're left there for another to delight in. And of course also, nothing goes to waist. :)

    BN: Ah yes, no-calorie, guilt-free Jewish cooking! A "seudah" (feast) for the soul!

    Choni Elchonon Kihleel: Exactly ! Chag Purim Katan Same'ach V'Shabbat Shalom.

    BN: The same for you!

    Choni Elchonon Kihleel: ‎:)

    EG: Happy י״ד בְּאַדָר א׳ :)

    Choni Elchonon Kihleel: Thank you EG. I hoped you enjoyed your Purim Katan as well.

  3. FaceBook Comments, Part 2 :

    To BN: You know something there's a culinary connection between Purim and the dish described in this poem. Years ago I visited Los Angeles and was treated by some relatives to ...a dinner in a nice Kosher restaurant featuring Persian cuisine. Not knowing the first thing about Persian food and not being able to make sense of the menu, I asked the waitress to recommend a dish that's very representative of the spirit of Persian cooking. She served me a dish of sweetened Basmati rice with cranberry currents (and possibly pine nuts - this is only my impression I don't fully remember). Purim took place in Persia. So it's fitting to use a Persian dish.See More

    BN: Very intesersting.

    Choni Elchonon Kihleel: Yeah, I think the dish emerged in the poem before I realized that I was actually portraying my own concept of a typical Persian dish.

    BN: Perhaps similar to one that might have been served at Esther's banquet?

    Choni Elchonon Kihleel: At her banquet the basmati rice was probably cooked in sweet red Kiddush wine. The pot must have been carefully sealed so no alcohol evaporates, maintaining full potency. This way the dish was a true Persian delight.

    AFL: likes "now you can sweeten others."

    Choni Elchonon Kihleel: Thank you Abigail for the sweet feedback.

    Choni Elchonon Kihleel: To AFL: Part of my intention with that line was that after going through being sweetened in two opposite ways, the onions have finally spiritually developed to the level where they can sweeten others.

    Another part of my intention was to that we're here more for the reason to give sweetness to others than to receive sweetness. we ought to view all we've received as a kind of preparation to give (or in certain cases as a means to giving). However, giving is supposed to be the ultimate goal.See More

    BN: I am intrigued that you chose to use the onion, which is initially reputed for evoking tears until it's intrinsic sweetness and capacity to add flavor is revealed.

    AFL: finds this fascinating...especially in light of the fact that I have never been able to tolerate least raw onions...onions were apparently created to be cooked and to serve as flavoring, sweetening...onions have something to give...but refinement of them is needed in order for them to be something that can sweeten others... :~)

    BN: Raw onions can be delicious....primarily in salads, where they play well with others. Alternatively, they can be like people who have unlimited potential for goodness when prepared properly and thoughtfully, and are fully cooked.

    AFL: although she doesn't like raw onions herself, appreciates people who do like raw I am like a raw onion myself...

    AFL is continually being prepared and becoming more fully cooked moment by moment... :~)

    Choni Elchonon Kihleel: To AFL: We all are simply because each person is many levels of growth at once. So in some areas we're fully cooked, in others partially cooked and in yet other just starting to be prepared.

    This morning I asked a Chemistry professor in Synagogue what happens to an onion as it cooks to make it sweeter. He explained to me that onions are inherently sweet. It's just in their raw state their sweetness is overshadowed by a chemical which makes them taste bitter. Heat (as in cooking or frying) makes this chemical evaporate. This is true even if the onion is fully covered in aluminum foil. Once this chemical evaporates, only the sweetness remains.See More

    BN: I find that Vidalia onions, like innocent children, are inherently and outwardly sweet, even in their raw state.

    Choni Elchonon Kihleel: True. I like them as well. It's actually been a while since I've eaten one. The onion in the poem is the more typical kind of onion.