Text 24465, 85 rader
Skriven 2012-05-05 23:40:20 av RUTH HANSCHKA (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: KOSHER 547  20505
=========================
->  RH> I'm not sure I've ever put salami in fried rice although I suppose 
if
->  RH> you an 
->  RH> use Chinese sausage it could be done.  I get some Italian brands 
here 
->  RH> sometimes that are delicious.  
-> 
-> I even chop salami or mettwurst small and add to Spaghetti alla
-> putanesca, for a bit more flavour and texture.
->  
We made kale soup for dinner tonight; it got a nice chunk of chopped 
kielbasa in it. Somewhat different spicing, but the same idea.

->  RH> That's not one I could eat I don't think.  The cheese and peanut
->  RH> butter  would fight each other.  
-> 
-> The cheese and peanut butter are rather dry together, but a layer of
-> cucumber slices in between provide the moisture and some more crunch.

It might work; since cukes aren't my favorite vegetable I"ll take your word 
for it.
  
->  RH> I think you kill the fermentation somehow after the wine has been
->  RH> made.   I've never had any that made me want to take a second sip, 
so
->  RH> it's hard for  me to know for certain without doing some digging.
-> 
-> But doesn't cooking bread kill the fermentation?  And waiting for wine
-> to ferment takes a lot longer than waiting for bread to rise....

Don't ask me.  I neither wrote the rules nor follow them.  
  
->  -> (Showing my ignorance of sephardic food once again)  I tried to find
->  -> out exactly what matzoh meal is, and looked into my recipes, coming 
up
->  -> with the info as given below, which is not all that informative.)
-> 
->  RH> Ground up matzoh - it's baked and then mashed up.  You can make the 
->  RH> equivalent (although why you'd want to I have no clue) out of plain
->  RH> water  crackers that aren't dead white.  It's actually Ashkenazi 
rather
->  RH> than  Sephardic.
-> 
-> Oh.  I'm not much wiser.  Maybe some day I will try it.

Ashkenazi Jews come from Eastern Europe rather than North Africa and the 
Mediterranean in general.  
  
->  -> Just as well there are rabbis to advise on all those details...
-> 
->  RH> They're about the only ones who can keep it all straight, and even
->  RH> they have 
->  RH> to keep textbooks handy for the more esoteric stuff.  New foods, or 
at
->  RH> least 
->  RH> new to the locality foods, require some research and work. 
-> 
-> And I doubt if all the rabbis agree with each other - or is there a
-> central authority which issues directive regarding food and drink?

Not even close! ;-)  They say put two rabbis in a room and lock the door, 
you'll get five different opinions on any given subject.
  
->  RH> Lots of folks had to convert, pretend to convert, or skedaddle. 
->  RH> That's why  lots of Dutch Jews had Spanish family names.  Still do 
if I
->  RH> remember right. 
-> 
-> And then there was another exodus in the 1930s ahead of the Fascists.
-> My first wife's first husband's parents arrived in England then.
-> Their name was Goldstein, later Anglicised to Golding.

And then the one in the 1980s when all the Russian Jews were allowed out... 
and they promptly emigrated.
 
->  RH> It sounds nice.  As long as it's not raining anyway; then it could 
get
->  RH> a bit sloshy. Dilutes the wine and all that.
-> 
-> With a verandah facing into the courtyard, you can sit, sipping your
-> wine while watching the rain falling on the flowers...

Sounds good to me!  
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