Dear Chutzpanim,
If this was an audio post, I would be lisping right now. A couple weeks ago, I found a can of "Harissa" in the Carmel market in Tel Aviv. Being only a simple Scandinavian, I had no idea what it was-- it looked like a can of tomato sauce, but had some peppers drawn on the edges. I took it home where it sat in my cupboard until tonight, when I applied it prodigiously to some whitefish I was frying up with some tomatoes.
After boiling for a while, I let it cool, and took a big spoonful of the delicious brew... Wham! Harissa is some spicy stuff!
If this was an audio post, I would be lisping right now. A couple weeks ago, I found a can of "Harissa" in the Carmel market in Tel Aviv. Being only a simple Scandinavian, I had no idea what it was-- it looked like a can of tomato sauce, but had some peppers drawn on the edges. I took it home where it sat in my cupboard until tonight, when I applied it prodigiously to some whitefish I was frying up with some tomatoes.
Although it hit hard, I braved onwards, like a true Chutzpan would trek forward, through even the most basic boundaries of common decency!
Stay hot, fellow Chutzpanim!
Sauce
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