Text 14528, 123 rader
Skriven 2007-04-23 09:15:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: other elves 410
=======================
 ML>Never figured that retsina stuff out. At best it tasted
 ML>like bad sherry drunk in a newly-painted room.
 DD> Well, yeah. If I want to drink turpentine/pine resin wine I'll just go
 DD> down the paint store. I always figured that Carrie Nation (or her 
 DD> spiritual equivalent) had something to do with all Greek hooch ... 
 DD> including Ouzo.

I'd prefer a glass of retsina to a poke in the eye, I think.
I figure the Greeks had it so hard on that nasty peninsula of
theirs that after a hard day pounding rocks, the sudden contrast
of a plate of fried kalamarakia would be too much for their
hearts to stand, so they tried to smooth the transition with a
glass of smelly hooch first.

 DD> Title: Sawmill Gravy
 DD> 1 lb Pork sausage; can be less,
 DD> -but you need enough to get
 DD> -at least 2 TB drippings

Shows how much Texans know about pork sausage. You get
2 Tb drippings from 4-5 oz of good pork sausage or
2-3 oz of cheap.

=

 DD> There is no such thing as too much garlic. Although, I will grant that
 DD> some of Emeril's dishes have plenty.    Bv)=

Some, none. 

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Schnitzel a la Holstein
 Categories: Veal, German
      Yield: 2 Servings

      2    (4 oz.) slices of veal
           - inside round
           Salt and pepper
           Flour for dredging
           Egg wash for dipping:
      1    egg, beaten with
    1/4 c  milk
           Seasoned bread crumbs,
           for coating
           Oil for pan frying
      2    eggs
      4    anchovies, rinsed
      2 Tb unsalted butter
      1    lemon, split
      1 Tb chopped parsley
      1 ts capers, rinsed

  Working with one piece of veal at a time, place the veal slice between
  two large pieces of plastic wrap. Using the flat side of a meat
  mallet, pound the meat until 1/4 in. thick, being careful not to make
  any tears in the meat. Repeat with the remaining piece of veal. Season
  the veal with salt and pepper. Dredge in the flour, shake off excess.
  Dip into the egg wash, allow excess to drip off. Coat in the bread
  crumbs.

  Heat 3/4 cup of oil in a large skillet until very hot. Place the veal
  pieces into the oil. (A sign of a good schnitzel is when the breading
  "bubbles" up while pan frying.) Cook until golden brown, about 2
  minutes. Flip and cook until golden. Remove and keep warm on a service
  platter. Remove the excess oil from the skillet.

  Crack the eggs into the skillet, season and cook perfect sunny side up
  eggs. Place a cooked egg on top of each veal schnitzel. Criss cross
  the egg with 2 anchovies each. In the same pan, brown the butter,
  squeeze in the lemon juice, add the parsley and capers and pour the
  sauce over the entire platter.

  SOURCE: Essence of Emeril Cooking Show

  That's way too much oil! You can do schnitzel in 1-2 tb oil.

  Jim Weller

MMMMM

The last paragraph of this one might provide an "out" that would
have allowed Rich Douville to do food prep in a deli without
having to convert to Judaism. The second paragraph explains why
Jews are allowed to visit Starbuck's.

Food Preparations, Part One vol.2 no.10

 In an effort to limit social mingling with our gentile
 neighbors and the intermarriage which might result, our
 sages prohibited eating food cooked by gentiles, even if
 all ingredients are kosher and the food is cooked in a
 kosher vessel while under the watchful eye of a Jewish
 supervisor. Such food is referred to in Hebrew as bishul
 nochri or bishul akum. It is particularly important to
 bear this isuue in mind if one has a non-Jewish housekeeper
 or attendent who takes part in household food preparation.

 When establishing this prohibition, the sages excluded
 foods which would have been fully edible prior to the
 cooking process. Therefore, pasteurization of milk and
 juice, though typically done by non-Jews, presents no
 bishul nochri problem. Some authorities use this exclusion
 as the justification for the common practice to drink
 coffee or tea cooked by a gentile. These drinks can be
 viewed as basically being flavored water. As water is
 drinkable prior to any cooking, water and by extension
 coffee and tea, are exempted from this prohibition.
 Other examples within this category would be most fruit
 and those vegetables which could be eaten raw.

 Another category excluded from this prohibition is that
 of foods that are not dignified enough to be served on
 shulchan melachim - literally the table of kings or
 practically, as a dish at a fancy dinner. Accordingly,
 if for example, a bowl of oatmeal was cooked by a non-
 Jewish housekeeper, the bishul nochri prohibition does
 not apply.

http://www.skokiekollel.org/halacha/v2no10.html
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