tag:blogger.com,1999:blog-8525672278128802551.post1006989436881747953..comments2024-02-26T03:18:41.469-05:00Comments on Alan Divack's (mostly food) blog: Turkey meatballs for salinophiles, Tunisian styleAlan Divackhttp://www.blogger.com/profile/05068865893572719590noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-8525672278128802551.post-41584614112789225592011-03-31T17:46:14.565-04:002011-03-31T17:46:14.565-04:00Alan, I am with you on both the love of salt (I de...Alan, I am with you on both the love of salt (I deny that accusation that I once salted my bacon) and the disdain for turkey. I make capon for Thanksgiving. But this sounds great. I'll let you know how it turns out. Would you consider posting the fesenjean recipe? <br /><br />On another note, do you remember this recipe you once gave me for tilapia? It also involves salty, pickled ingredients: chop green olives, capers, garlic and parley together then sautee it in olive oil and press the tilapia down onto the mixture. Gingerly flip to cook the other side and voila. A good variation would be some preserved lemon.Elizabeth Colemanhttps://www.blogger.com/profile/04853499551603997862noreply@blogger.com