Text 24156, 93 rader
Skriven 2012-04-27 22:30:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: KOSHER 547  20426
=========================
-=> Quoting Glen Jamieson to Jim Weller <=-

 JW> A good BLT can be a wonderful thing. So is a BOLT (with onion).

 GJ> What kind of bread do you prefer?

Plain white, toasted. One slice buttered and the other spread with
mayo. But whole wheat and light rye are good too.

 GJ> boil a young animal in milk? Have you tried that?

No I haven't. My mom used to poach salty smoked fish in milk English
style though. I have used skim milk as a marinade for overly gamey
wild game prior to cooking and of course served meats with cream
sauces.

 GJ> In the days of efficient dishwashers, there should be no need
 GJ> to use 2 sets of dishes.
 
You're talking like an engineer, not a rabbi.

There's an old joke about needing 5 sets of dishes: meat, dairy,
Passover meat, Passover dairy and treyf.

 GJ> It is worth trying to remember it in case I ever have to
 GJ> entertain a Jew.  Perhaps best to ask in advance.

It is always good to ask ahead of time. A Manny or a Harold will not
be too much of a burden. BTW you can't serve completely Kosher food
no matter how hard you try, if you cook it, being gentile.
 
 GJ> The wine was something unusual.  A 2008 Rutherglen Derif

Derif? Durif? We know it as Petite Sirah here.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Huevos Haminados Oven Eggs
 Categories: Greek, Jewish, Eggs, Holiday
      Yield: 4 Servings
 
           Eggs
           Onion skins
      1 tb Red or white vinegar
      3 tb Olive oil
           Used tea leaves or coffee
           Grounds to colour the eggs
           Darker (optional)
 
  Huevos haminados, or oven eggs, are found on the table of both
  Sephardic and Romianote Jews in Greece. They are always included
  in the Sabbath celebrations, and appear on other holidays as well.
  They are usually made in large quantities and served throughout
  the week in salads and garnishes. In a way they resemble to
  Chinese tea eggs.
  
  Eggs, as many as you wish for Sabbath and during the week to come.
  The outer skins of red or brown onions (saved during the previous
  week.)
  
  Have the eggs at room temperature. Put them in a deep pot with a
  tight-fitting lid. Add the onion skins (and tea leaves or coffee
  grounds) and enough water to cover the eggs well. Add the vinegar
  and olive oil and bring to a low boil. Lower the heat, cover
  tightly, and simmer for 5-6 hours, checking the water
  occasionally. Remove the eggs and immediately immerse them in cold
  running water. When cool, remove and polish them lightly with a
  soft cloth. They are either served in a large bowl or reheated
  placed under the bulgur of the Hamin (see recipe) in the oven.
  
  Actually the ladino word "hamin" indicates the word oven, thus
  haminados were eggs made in the oven. In some communities (for
  example in Ioannina), eggs are still made the traditional way.
  When the ashes are raked out after baking and preparing the Hamin,
  the eggs are pushed deep into them, and hot embers are piled on
  top. The eggs are left overnight and by the next morning, they are
  dark brown and well roasted.

  From: Gabriella
 
MMMMM


Cheers

YK Jim 

... People who believed Nutella is nutritious awarded $3M.
... That's the highest award ever paid to morons.

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