Text 38747, 92 rader
Skriven 2010-06-07 21:16:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: CHEESE  00606
=====================
Welcome back.

-=> Quoting Glen Jamieson to Jim Weller <=-

 JW> (In) Canada cheese must be made from pasteurized milk OR
 JW> aged 90 days.

 GJ> I wonder what happens during the 90 day maturement period?
 GJ> Perhaps any nasties that happen to be present develop to the
 GJ> degree that the cheese becomes unsaleable.

The nasties die of old age.

Did you encounter this in your travels?

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Gefulte Fish Arouynd The World
Categories: Fish, Jewish, Info
  Servings: 1 info file

    gefulte fish

They say that if you find out how a Jew likes his gefulte fish you
have a clue to his ancestry.  Polish Jews made their gefulte fish on
the sweet side and they exported that taste wherever they settled,
including areas of Germany, Austria and most of western Europe.

The Jews of Russia and Lithuania liked it on the peppery side.

In the Middle East gefulte fish is often hot and spicy and laced
with cumin.

The choice of the fish used also gives a clue as to where your
ancestors were from. If you choose to make your gefulte fish out of
only carp, you definitely had ancestors from Russia. The Sephardic
Jews from Spain and the Mediterranean area often used Cod.

Jews from England often ignore gefulte fish entirely and serve a
fried fish meant to be eaten cold on the Sabbath when no cooking
should take place.

The Talmud instructs us to eat fish, not just on Passover, but at
least once a week.  Gefulte fish evolved because it was a dish that
could be cooked on Thursday, left to set in the gel from the fish
broth and still be good to serve with a meatless meal on Friday
night and as an appetizer for the Shabbat meal.  In today's world
where making gefulte fish seems to have because a difficult thing to
do it's become mainly a festival food.  It's a shame because it's so
easy to prepare, particularly since most of us have food processors
or grinders in the house.

While living in Puerto Rico, an island sadly lacking in fish, I
ended up making gefulte fish from largemouth bass. I've had it made
with salmon, which actually was hard to get down because of the
weird (to me) pink-ish color of the fish when it was cooked.  Tasted
fine, just psychological I guess.  In any event, we are talking
about freshwater fish (usually), ground, mixed with matzo meal, egg,
onions, salt & white pepper, formed into patties, loaves, or balls
and then poached in fish broth.  Nothing mysterious, nothing
complicated.  I usually use a combination of whitefish, pike and
carp.  My ancestors were from Austria and Roumania but I have an
aversion to sweet fish and/or meat, so no sugar in my fish.  But my
Irish Catholic father loved my mother's version better.

Many years ago we went with friends to LeBec Fin, a prestigious five
star restaurant in Philadelphia, for a bust the budget gourmet
treat. As we sat contemplating the menu in the beautifully
decorated dining room of the converted town house I ordered "a
melange of three freshwater fish, served with a spicy cream sauce."
When the waiters came and lifted the silver domes off the appetizer
plates I leaned over and whispered in my husband's ear that I was
probably the only person in the world who could go to the top
restaurant in Philly and end up eating gefulte fish. It was
terrific by the way.

Barbara L.
                                                        
  From: Barbara Leckstein To: Foodwine

MMMMM-------------------------------------------------

Cheers

YK Jim


... He never did anything controversial like invading Poland.

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