In these dark days Arab-Americans and followers of non-fanatic Islam should consider that they have a unique opportunity to serve their country, the USA. Our American intelligence services seem to be stocked with many college educated blonde-haired, blue-eyed uppper middle class white people (like me) who wouldn’t last 5 minutes in the field in Kabul. That being the case, it seems to me that there ought to be many job openings in the CIA and NSA for American citizens of Arabic descent. Generally speaking, and rightly or wrongly, many Americans are distrustful of all Arabian people at the moment. I think it would do a lot of good and engender a lot of good will towards Arab-Americans if they were to volunteer to serve our country in such areas.
Yesterday I saw a press conference by the FBI on C-Span calling for people who were fluent Arabic and Pasto (and other Afghani language) speakers.
There is already a real scramble for such people with Middle Eastern and Central Asian backgrunds now.
Sure beats internment camps.
Small clarification. Pasto is a Columbian city near the Ecuadorian border. Pashto is the language.
What, I’m being pedantic? This is the Straight Dope.
{looping a long, low, easy one to Unc}
…so what’s that yummy garlicky green stuff you put on linguine?
Paste?
pesto
Wait, you said “green.” How 'bout guacamole?
pesto sauce is green.
It’s not easy being green.
I’m sorry, but this has to be the most amusing hijack I’ve seen in a long time. Carry on.
Would you, could you,
Speak Pashto in Cairo?
Would you, could you
Eat pesto or guacamo’?
Ode to the Nicest Tasting Green Condiment
If you’re dressing up a curry
For a dinner date with Murray
And you want to forestall worry
Chimichurri!
If your tongue is feeling furry
Cause you were drinkin’ in a hurry
And your head burns like Tandoori
Chimichurri!
If your girl’s tough as a jury
And you want her soft and purr-y
Like a Cheshire cat (or Surrey)
Chimichurri!
But chimichongas are tan, not green.
Argentine Chimichurri
1 bunch fresh parsley, chopped
8 cloves garlic, minced
3/4 cup olive oil
1/4 cup sherry wine vinegar
3 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
Combine all ingredients in a bowl or mortar and mix well. Allow the flavors to blend for a couple of hours, at least, before serving with grilled beef. Or on fresh bread. Or over pasta. Or with your cornflakes. This stuff is niiiiiiiiiiiiice.
See, you’re eating them too fresh. A well-aged chimichanga takes on a certain patina of verdure and compliments the dining experience. Just leave it in the back of the icebox for a few weeks.
So, anyway, PatrickM, I hope that answers your question.