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Gifted Gourmet

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Posts posted by Gifted Gourmet

    Random Kosher Questions

    in Food Traditions & Culture

    Posted

    There will always be groups who don't accept certain hechshers - even OU.  There are few people who won't buy COR here (in Winnipeg) - but there is still a group who would prefer it if I brought my chicken in from Montreal (under Montreal Kosher) than from Toronto.  And some who won't buy any chicken unless it's slaughtered under Lubavitch supervision.

    Isn't that what makes the Jews the "chosen people"? We have so many options from which to choose .. and then there is the "whose home is acceptably kosher to you?" ... not easy .. not at all ... :hmmm:

    Gift tin of Shortbread Cookies

    in Kitchen Consumer

    Posted · Edited by Gifted Gourmet (log)

    Thanks !!  A better lead, I couldn't have asked for.  I have just ordered the giant tin (90+ cookies) known as "Yoku Moku Grand Cinq Delice" (!!!)

    I am so pleased that I could be of assistance, Mark! These are a lot better than those ho-hum tins of "Danish Butter Cookies" one can buy at any old grocery ... the quality of the better cookies rests upon the buttery taste plus the texture and the lingering aftertaste.. mouthfeel very important to me ...

    Neiman Marcus

    Bocconcini: tiny balls of mozzarella cheese

    in Italy: Cooking & Baking

    Posted

    Yesterday, I was in my new Trader Joe's and bought a container of bocconcini, mozzarella balls packed in water.

    I put them into a salad and used a vinaigrette on them but they didn't really absorb the taste ...

    Should I melt them on something?

    Should they be marinated?

    So, my question here is in what way are they best utilized to enjoy their fresh, creamy taste?

    "What is American Cuisine?"

    in Food Traditions & Culture

    Posted

    "There is no American food. When we begin to list American foods, either we talk about regional things like lobster or shrimp Creole, or we talk about spaghetti and pizza and hot dogs...One could argue it's what makes us great. The fact that we don't have a cuisine is a measure of our democracy and of our ethnic heterogeneity."

    -- Sidney Mintz, Anthropologist

    source for this quote

    I rather like this phrase: our ethnic heterogeneity :wink:

    Random Kosher Questions

    in Food Traditions & Culture

    Posted · Edited by Gifted Gourmet (log)

    I do feel, though, that to delight in it would be a spiritual step backwards for me.

    this reminds me of a story, possibly one of those about Reb Zusha .. something to the effect that if there is nothing at all to eat, it is permissible to eat a treif meaty rib bone but one "need not suck the bones" ... sound familiar? :rolleyes:pikuach nefesh, the responsibility we have to remain alive above all else, but don't take pleasure in eating treif meat, even if it is all there is left to eat ... I recall the story in general but not the specifics ...

    ah, I located the item that I am trying to explain:

    Once the Chafetz Chaim was asked what one should do if he was taken by force into the Czar's army in Russia and has no choice, if he wants to stay alive, but to eat from the non-kosher food. The Chafetz Chaim told him he may eat, being this is "pikuach nefesh" - a matter of life and death - but, said the Chafetz Chaim: Just don’t suck the bones. Don’t enjoy it! Eat because you have to live, but don’t suck the bones. How true are the words of the Chafetz Chaim!
    the proper source

    Random Kosher Questions

    in Food Traditions & Culture

    Posted

    lab-grown protein

    and then there is this: according to the rigid regulations of shechita (pronounced sheh-KHEE-taw), Hebrew for slaughtering .. there are literally hundreds of laws governing shechitah ... who will be the shochet and what will their union do when there is no longer a need for this ritual?

    The Salmon Croquette

    in Cooking

    Posted

    from MSNBC

    Start your day with down-home soul food

    Louise’s restaurant in Atlanta serves up a hearty portion of salmon patties on biscuits for an authentic Southern-style breakfast....

    Apparently, these salmon patties (also termed croquettes, if for dinner) are served as a part of a hearty breakfast, rather than at dinner ...

    Like last week's recipe, this one is stolen from Georgia. What a catch! Louise's Salmon Breakfast Patties come to us from a family-owned and operated soul food restaurant. The history of soul food is an oral one, with recipes passed down from generation to generation.

    Gift tin of Shortbread Cookies

    in Kitchen Consumer

    Posted

    Mark, you might find something which will fulfill the requirements you seek here ... they are discussed in full: gift cookies review ... from the venerable Cooks Illustrated ... I'd love to try Yoku Moku Clinq Delices from Saks Fifth Avenue

    ...a festive cookie tin was filled with 52 buttery shortbread cookies—each of five varieties had its own colorful, seasonal wrapper. Varieties included milk chocolate, almond, macadamia, and plain, plus several rolled vanilla butter cookies (“cigars”).

    Tasters’ Comments: The cookies, which contain no additives, preservatives, or chemicals, won high praise from our tasters, who liked the “buttery” taste of the cookies, finding them light, crisp, very fresh, and “obviously made with high-quality ingredients.”

    Me? I have a deep-seated affection for Walker's Shortbread .. buttery and perfect in terms of sweetness ...

    where, oh where, to buy fresh cranberries now?

    in Kitchen Consumer

    Posted · Edited by Gifted Gourmet (log)

    I just ordered fresh cranberries from Local Harvest.  They had bulk and bags - ten 8oz. bags for 27.50 plus shipping.

    I am going to do the same with Local Harvest .. thanks for your tracking down this marvelous berry! I make cranberry-orange-apple relish with port wine and stuff roasted acorn squash with the mixture .. it is always a delight to serve!

    Thanks again, everyone, for your advice and for helping me to pursue the elusive cranberry! :biggrin:

    gallery_10011_1589_12714.jpg

    Random Kosher Questions

    in Food Traditions & Culture

    Posted

    I don't personally know of any orthodox Jews who won't eat parve margarine or use coffee creamer - unless they don't want to eat the product itself - but not because of kashrut.

    but some will keep the Coffee Rich (just one commercial example of the product we are discussing here) container on the table to show that it is not milk being used .. this, then, is also under the category of marit ayin, how things appear ...

    Random Kosher Questions

    in Food Traditions & Culture

    Posted · Edited by Gifted Gourmet (log)

    Just a brief note about the concept mentioned in this thread, namely "marit ayin" ... how things appear:

    When a religious Jew goes into a McDonald's in America -- and I do not care how observant the person is -- no one will think that the McDonalds is really kosher; rather they might think that this person is not really as observant as he appears.

    That is a case of chashad. When a religious person goes into a "kosherstyle" restaurant, which appears to be kosher, but actually is not, the watcher might think that this restaurant really is kosher and eat in it himself. That is marit ayin.... and this comes from Rabbi Michael Broyde of Young Israel orthodox synagogue here in Atlanta ....

    As far as Jewish jokes go, they offer little to help explicate what is actually a serious question posed here initially ...

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