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On 26 Jun 2006 at 16:35, Larry wrote:

> Please send recipes for fuul.  Thanks.

Hello Larry,

See below.


four cups (about two pounds) dry small fava beans 
 (broad beans or pink beans) 
one-half cup split red lentils, washed, rinsed, and cleaned (optional) 
one or two ripe tomatoes, chopped (optional) 
one onion, chopped (optional) 
four cloves garlic, crushed (optional) 
one teaspoon ground coriander (optional) 
one teaspoon cumin 
1/4 cup lemon juice 
1/4 cup olive oil 
salt and pepper, to taste 
ground cayenne pepper or red pepper, to taste 
one handful fresh cilantro, parsley, or mint leaves, chopped 
one bunch green onions (white part and some of the green part), chopped 
four hard-boiled eggs 

Wash and rinse fava beans and soak them, covered with cold water, for an 
entire day (to have fool in the evening, soak the beans from early one 
morning until the same time the next morning, then cook). Drain and rinse
before cooking.

In a large pot, bring fourteen cups (three and one-half times the amount 
of beans) water to a boil. Add beans and lentils. Boil for several minutes. 
Skim any foam off top. Reduce heat and simmer. Add the optional tomato and 
onion (if desired -- or they can be added after the beans are cooked). 
Cover (and do not uncover) and simmer over very low heat for eight hours. 
After eight hours, check for dryness. If beans are dry, add boiling water 
(not cold water) as necessary. Cook another two to three hours, until beans 
are very tender.

Mash beans with potato masher or ricer. Stir in garlic, tomatoes and onions 
(as desired), coriander, cumin, lemon juice, and olive oil. Season with salt,
pepper, and cayenne pepper to taste. Simmer and stir for a few minutes more.

Place serving-sized portions into bowls. Garnish to your liking with cilantro 
(or parsley, or mint) leaves, green onion, and sliced hard-boiled egg. Serve 
warm with warmed pita bread. (Can be stored in the 'fridge and re-heated.)

The beans can also be cooked in an ovenproof casserole dish: Place the soaked
beans in the dish, add boiling water, cover, and place in medium-hot oven.

1 c. dried small, fava bean, soaked overnight and drained 
1/4 olive oil 
salt & pepper to taste 
1/2 teaspoon ground coriander 
1/2 teaspoon cumin 
1/4 c. lemon juice 
2 cloves garlic, crushed 
4 hard-boiled eggs, shelled 
2 tablespoons finely chopped fresh cilantro 

Place the fava beans in a pot and cover with water; then cover the pot and 
cook over medium heat for 45 minutes to an hour until they are very tender, 
adding more water if necessary. Drain the beans, and place in a mixing bowl; 
then add 2 tablespoons of the olive oil, salt, pepper, ground coriander, 
cumin, lemon juice and garlic and mix well until some of the beans are 
slightly crushed. Transfer to 4 soup bowls; then place an egg in the center 
of each plate. Sprinkle each plate with the remaining oil; then garnish with 
the coriander leaves and serve.

Orbital Velocity

On 21 Jun 2006 at 7:14, G A Lewis wrote:

> Dear Uncle Phaedrus,
> Assuming it were possible to locate the personnel and objects in the
> proximity of a relatively gravity-neutral position in space (like
> halfway to the moon), would it be possible for a man, blessed with
> some manual dexterity, to throw a small object (such as a BB or a
> ping-pong ball) into orbit around another larger and much more dense
> object (such as a cannonball or a mountain-sized asteroid)?
> Thanks for sharing all the benefits of your appetite for facts,
> Ashley 

Hello Ashley,

Well, theoretically it is possible, but practically it would be a difficult thing to do.

Let's assume that we have a huge lead cannonball and a ping pong ball in the frictionless vacuum of space at a place where no forces other than the gravity of the cannonball and the force of throwing the ping pong ball can act upon the objects.

Theoretically, if the man throws the ping pong ball at exactly the right speed (orbital velocity) and angle (angle of orbital insertion), at a spot which is the correct distance from the cannonball (orbital radius), then the ping pong ball would go into orbit around the cannonball. Those three things would have to be in the correct relationship to each other.

Practically, it would be very difficult to do. When NASA places a satellite in orbit, these things have to be precisely calculated and often orbital corrections have to be made afterward. If any of these are incorrect, the ping pong ball may be pulled in by gravity and crash into the cannonball or it may escape the gravity of the cannonball and go flying off. It would be pretty lucky for a man to throw the ping pong ball just right.

The formula for orbital velocity here is:

v = the square root of (G + Mcannonball divided by r)


v = orbital velocity
G = the Gravitational Constant = .000000000677 Newtons per m/kg Mcannonball = the mass of the cannonball
r = the distance from the cannonball to the spot at which the ping pong ball is aimed.

As r increases, then v will decrease. The closer the ping pong ball orbits the cannonball, the faster it must go to counteract the gravity of the cannonball and stay in orbit.

The mass of the ping pong ball is not important in this case: "Whenever air resistance is negligible and all forces but gravity are nonexistent, the mass of the moving object becomes a non-factor."

The angle of orbital insertion is important because the direction of motion of the ping pong ball must be parallel to the surface of the cannonball, not straight at the cannonball or straight away from it.

The three elements of the throw: r, v, and angle of orbital insertion must be in proper relationship for orbit to occur.

More? See:

Gravity Equation

Ceres Section 10


Ceres Section 18


Greek Pizza Recipe

For over 30 years my sister in law has worked for a restaurateur who was born 
in Greece, moved to New York where he opened a restaurant. He then moved to 
the Los Angeles area to open restaurants there.   Here are two recipes from 
him that I have been using for many years.       Timm in Oregon
Greek Pizza 
For the Dough:
1 envelope active dry yeast
1/2 tsp. sugar
2/3 cup lukewarm water at 110F degrees
2 cups bread flour or unbleached, all purpose flour
1/4 cup stone ground cornmeal
1-1/2 tsp. coarse kosher or sea salt
2 tbs. extra virgin Greek olive oil
2 tbs. Greek oregano, finely chopped
For the Toppings:
2 cups shredded Manouri cheese; similar to a farmers cheese
3 slices of fresh mozzarella cheese
Roma tomatoes, thinly sliced
3 mushrooms, sliced
3 broccoli flowerets
3 onion slices
3 Greek peppers aka: Salonika peppers which are pickled, medium-hot peppers.
Calamato olives, pitted and halved or sliced
Fresh basil, thinly sliced
2 large clove garlic, minced
Coarse kosher or sea salt to taste
Black Pepper, freshly ground, taste
Before baking the pizza, drizzle with Greek virgin olive oil
Fresh lemons, juiced for finishing
Combine and knead all of the dough ingredients for 8 minutes, 
let rise 1 hour;knead again and roll out to pan size.
Top your dough with the following ingredients. Start with layers 
of the cheeses, then arrange vegetables, and finally, sprinkle seasonings; 
basil, garlic, salt, pepper and olive oil over all.
Bake in a roaring, wood-fired brick oven at 600F or 700F for 1-1/2 to 
2 minutes or in a conventional oven at 350F degrees for 20 to 30 minutes,
depending of oven type. After the pizza is baked and presented, he squeezes 
a fresh lemon over the whole pizza and yells "Hopa!"
Grilled Greek Pizza 
For the Dough:
1 envelope active dry yeast
1/2 tsp. sugar
2/3 cup lukewarm water at 110F degrees
2 cups bread flour or unbleached, all purpose flour
1/4 cup stone ground cornmeal
1-1/2 tsp. coarse kosher or sea salt
2 tbs. extra virgin Greek olive oil
2 tbs. Greek oregano, finely chopped
For the Toppings:
3 tablespoons olive oil 
Coarse kosher or sea salt 
Several drops red pepper sauce 
1 clove garlic, minced 
2 tablespoons fresh basil, sliced
3 green onions, sliced 
2 medium tomatoes, seeded and chopped 
1 cup mozzarella cheese, shredded 
2 ounces feta cheese, crumbled 
10 Calamato olives, pitted and halved 
For the Dough: Combine and knead all of the dough ingredients for 
8 minutes, let rise 1 hour; knead again and roll out to pan size.
Combine the oil, salt, pepper sauce and garlic together. Set aside 
1 tablespoon, then add the basil, onions and tomatoes to mixture and 
toss. Cover and let stand at room temperature for about 30 minutes to 
blend flavors. 
Preheat the grill. Divide the dough in half and roll each half into 
8 inch circles on a floured surface. Carefully place the crusts on 
hot grill and heat for about 1 to 2 minutes or until they begin to 
brown. Remove the crusts from grill. Place browned side up and brush 
with the reserved olive oil mixture. Top with the tomato mixture, 
cheeses and olives. 
Carefully return to grill. This is easier if you use a cookie sheet 
to carry the pizzas. Close lid and continue grilling for about 2 to 
4 minutes or until bottom has browned and cheese is melted. Serve.

Another Bobby Browns Recipe

2   1/4 cups sugar
4   eggs
1 cup crisco
2   1/4 cups milk
7 cups flour
1/3 cup baking powder
1/2 tablespoon mace
1   tablespoon salt
Mix crisco, sugar together, then add eggs and milk. Mix well
Sift flour twice
Then add flour, mace, salt and mix well
Fill pastry bag half full, squeeze into mold.
bake 3 to 5 minutes.check after 3 min.
makes 5 dozen

See also: Brown Bobbie Donut Maker

Chilean Recipes

Pickled Chicken (Pollo Escabechado)
Servings 6-8

4-pound roasting chicken, cut into serving pieces
1 cup vegetable oil
1/2 cup white wine vinegar
1 teaspoon salt
6 peppercorns
1 bay leaf
2 medium onions, thinly sliced
2 carrots, scraped and thinly sliced

1 Place all the ingredients in a large kettle or heavy casserole, 
cover, and cook over very low heat until the chicken is tender, 
about 1-1/2 hours. Allow to cool. Place the chicken pieces on a 
serving platter with the vegetables arranged around them. Remove 
and discard the peppercorns and bay leaf. Pour the liquid in the 
casserole into a bowl, then spoon off all the oil (it is easier 
to do it this way). Save the oil, incidentally, for sauteing other 
meats and poultry. Pour the stock over the chicken pieces and 
refrigerate. The liquid will set into an aspic. If a firmer jelly 
is preferred, add to the stock 1/2 tablespoon unflavored gelatin 
softened in water and stir to dissolve, over low heat, before 
pouring it over the chicken. In very hot weather I find this is 
sometimes necessary. If any oil escapes being spooned off, it will 
separate out when the jelly sets. Just top the dish and pour it off, 
or remove it with a piece of blotting paper or paper towel.
2 To serve, decorate a platter with lettuce leaves, sliced tomatoes, 
cooked green peas and beans, and sliced pimiento or other suitable 
vegetables such as artichoke hearts.
Hot Mashed Potatoes (Pure Picante)
4 servings

2-1/2 pounds baking potatoes, peeled and cut into pieces
1/3 cup milk, warmed
3 tablespoons mild vegetable oil
2 tablespoons butter
salt, to taste
2-1/2 tablespoons Salsa de Aji Colorado a la Chilena or ground chile 
paste, such as the sambal oelek or harissa sauce

1 Place the potatoes in a large saucepan, cover with salted cold water, 
and bring to a boil over high heat. Reduce the heat to medium, and cook 
until tender, 15 to 20 minutes. Drain.
2 Press the potatoes through a food mil or crush with a potato masher. 
Return potatoes to the pan; add the warm milk, oil, butter, salt, and 
salsa de aji, and mix to combine. Serve at once.
Spicy Pork Ribs, Chilean Style (Costillas de Chancho a la Parrilla)
Servings 4

1 cup Salsa de Aji Colorado a la Chilena or ground fresh chile paste, 
  sambal oelek, or harissa sauce
2 large cloves garlic, finely minced
1 tablespoon dried oregano
4 pounds pork ribs

1 Combine the salsa de aji, garlic, and oregano in a small bowl.
2 Place the ribs in a nonreactive dish; rub the chili mixture over all 
surfaces, cover the dish, and refrigerate for at least 12 hours or up 
to 2 days. Return to room temperature before cooking. Bake the ribs, if 
3 Prepare the coals for grilling; keep some new charcoal going to ensure 
a steady supply for 1 or 2 hours.
4 When the fire is ready, place the grill rack about 4 inches away from 
the hot coals. It's important that the ribs cook slowly and that the fat 
renders. Avoid flare-ups, because the chile mixture will become bitter. 
Turn the ribs frequently, and grill for about 1 hour if they were prebaked 
or 2 hours if they were not, until the pork is cooked through and fork-tender 
when pierced between the ribs. It's important to keep the charcoal at an even,
moderate heat the whole time.
5 When the ribs are done, transfer to a cutting board and slice into individual
ribs. Serve hot.


Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus