Text 17051, 168 rader
Skriven 2008-11-29 09:36:00 av Dave Drum (1:124/311)
     Kommentar till en text av GLEN JAMIESON
Ärende: Kosher butchers
=======================
-=> Glen Jamieson wrote to Ruth Hanschka <=-

 GJ> Sydney is much larger than Adelaide, and I would expect there to be
 GJ> kosher butchers there.  The old Adelaide synagogue has been turned into
 GJ> a night-club, but there is another one in the suburbs.  Perhaps the
 GJ> local Jewish people buy their meat from the Halal butchers?

There is an old (perhaps the oldest in OZ) Jewish congregation in Adelaide and
there is/was a kosher butcher, to wit:

Seems that there has been a Jewish presence in Adelaide since 1834 and
continuously since then.

"The next year a kosher butcher was established with Solomon Saunders as the
Shochet. Also a president, Mr. Saunders was one of those people, whose
dedication was a link in the continuation of Judaism in Adelaide."

Georges Rich - History of the Adelaide Hebrew Congregation

Presented on the occasion of the launch of the Tree of Life project, 9th
September 2001, Adelaide Hebrew Congregation.

"We often speak of history and fail to realize that at times we live through
events that will one day have the title of history bestowed upon it. I must ask
myself as to whether we are living through such a moment today; are we
experiencing a high point in the ongoing path of the Adelaide Hebrew
Congregation? This path has been closely tied in with the history of South
Australia. Indeed, amongst the very first arrivals to this settlement in 1836
which was but a wild landscape, inhabited by hunters and gatherers, were Mr.
and Mrs. Philip Lee who became founding members of the Adelaide Hebrew
Congregation. Previously, in 1834 Jacob Montefiore was appointed a commissioner
for the colonization of South Australia and the hill in North Adelaide is named
after him."

Just a bit of your history of which you may not have been aware.

http://tinyurl.com/kosherbutcher

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: The Ultimate Beef Stew - Pt 1
 Categories: Beef, Vegetables, Wine
      Yield: 5 servings
 
    1/4 c  Extra-virgin olive oil, for
           - frying; + more to drizzle
      3 tb Butter
      2 c  All-purpose flour
      3 lb Beef chuck, in 2" pcs
           Sea salt & black pepper
      1    Bottle good quality dry red
           - wine
      8    Fresh thyme sprigs
      6 cl Garlic; smashed
      1    Orange; zest removed in 3
           - (1") strips
    1/4 ts Ground cloves
      2    Bay leaves
  2 1/2 c  Beef stock
      9 sm New potatoes; scrubbed,
           - halved
    1/2 lb Carrots; peeled, sliced
      2 c  Pearl onions
      1 lb White mushrooms; halved
    1/2 lb Garden peas
           Fresh flat-leaf parsley;
           - chopped, garnish
           Horseradish Sour Cream;
           - garnish
           Toasted Peasant Bread; for
           - serving

MMMMM-------------------HORSERADISH SOUR CREAM------------------------
      1 c  Sour cream
      1 tb Prepared horseradish
           Olive oil
           Salt & pepper
           Chives; fine chopped,
           - garnish

MMMMM-------------------TOASTED PEASANT BREAD------------------------
      1    Loaf peasant bread; in 1/2"
           - pieces
           Extra-virgin olive oil
      4 cl Garlic; halved
           Chopped parsley leaves
 
  Recipe courtesy Tyler Florence
  
  MAKE THE HORSERADISH CREAM:
  
  Combine sour cream, prepared horseradish and a drizzle of
  olive oil in a small bowl and mix until thoroughly combined.
  Season with salt and pepper. Add a dollop of the mixture on
  top of the stew and garnish with chopped chives.
  
  MAKE THE TOASTED BREAD:
  
  Preheat the oven to 500 degrees F.
  
  Put a sheet pan in the oven so that it gets good and hot.
  
  Place the bread slices on the hot sheet pan. Drizzle the
  bread with the extra-virgin olive oil bake for 5 minutes,
  until the bread is nicely toasted. Rub the bread slices
  with the garlic cloves, and discard garlic. Sprinkle with
  parsley and serve.
  
  Meal Master Format by Dave Drum - 19 October 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: The Ultimate Beef Stew - Pt 2
 Categories: Beef, Vegetables, Wine
      Yield: 5 servings
 
           MAKE THE STEW:
 
  Preheat a large heavy-bottomed saucepan or Dutch oven over
  medium-high heat with the oil and butter.
  
  While the pan is heating, arrange the flour on a large dish.
  Season the cubed beef with some salt and freshly ground
  black pepper and then toss in the flour to coat. Shake off
  the excess flour and add the beef chunks in a single layer
  to the hot pan, being careful not to over crowd the pan,
  you might have to work in batches. Thoroughly brown all of
  the cubes on all sides. Once all the meat has been browned
  remove it to a plate and reserve.
  
  Add the wine to the pan and bring up to a simmer while you
  scrape the bottom of the pan with a wooden spoon being sure
  to loosen up all those tasty bits. Once the wine has gotten
  hot add the browned meat, thyme, smashed garlic, orange zest
  strip, ground cloves, freshly ground black pepper and salt,
  to taste, bay leaves and beef stock. Bring the mixture up
  to a boil and then reduce the heat to a simmer and cook
  uncovered until the liquids start to thicken, about 15 to
  20 minutes. Cover and cook on low heat for 2 1/2 hours.
  
  After 2 hours add halved potatoes, sliced carrots, pearl
  onions and mushrooms, along with a pn of sugar to balance
  out the acid from the red wine. Turn the heat up slightly
  and simmer, uncovered, for 30 minutes more, until vegetables
  and meat are tender. Add the frozen peas during the last
  minute of cooking. Season with salt and pepper and remove
  the thyme sprigs.
  
  To serve, place the stew in a soup bowl, garnish with parsley,
  drizzle with olive oil and add a dollop of Horseradish Sour
  Cream. Right before serving add a slice of Toasted Peasant
  Bread, half way submerged in the stew.
  
  Yield: 4 to 6 servings
  
  Meal Master Format by Dave Drum - 19 October 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "As you believe, so shall you do" Gorgan
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