Jason Perlow

Rogov redux .. Israeli breakfasts I had the opportunity to try several breakfasts at various Kibbutzes and Moshav when I last visited, and yes they do put out a heck of a spread -- the Israelis take their breakfasts VERY seriously, especially the people working in these communities and doing heavy manual labor and farming, because it has to be the most important meal of their day. Also like the Europeans the Israelis often don't eat dinner until later in the evening, and typically only eat a light lunch.

A leisurely lunch today of fried scallop sandwiches: We fried these in various different ways -- panko and egg wash, flour and cornstarch with egg wash, and panko/flour/cornstarch/shaved coconut with eggwash. The verdict was the panko/flour/cornstarch coating was the best, although the one with the coconut was a close second. The pure panko one was also good, but without the flour and cornstarch the panko tended to fall off and burn in the oil.

Is there such a thing as good ziti? My experiences with the dish are sadly limited to school cafeterias, banquets and fundraisers. The few times I have ordered it out have not been a lot better. Not as dry but bland and uneventful. I was fooled once here in Chicago as they call it Mostaccioli instead of Ziti. I avoid it at all costs. I would love to have someone prove me wrong but I guess it will not happen soon. Good lord -- yes, there is good Ziti. If its made by an Italian-American grandmother with love, and the best possible ingredients, heck yes.

Daniel, if you are reading along, we appreciate your input.

Do you have the recipe/formula for this one?

Well, I hated brussel sprouts in my childhood, but they were steamed and overcooked and stinky the way my mother made them. In my adult life of course, I LOVE brussel sprouts, but we cut them up and saute them with lots of olive oil and butter. And almost as much garlic as sprouts. Baked Ziti is Satan's work? Then call me a Satanic! I've had some horrible examples, but when its good, oh man, is it good.

From our friend Ted Allen of "Queer Eye for the Stright Guy", who was a judge on the show:

Gross!

I dont think relative population sizes pre and post modern diaspora has a hell of a lot to do with it. Sure, the immigrants bring diversity, but they don't completely overwhelm the indigenous culture that already exists. Its probably one of the oldest indigenous cultures on the planet -- going back 3000 years. An influx of six million people (and yes, I agree with you, its a lot) over a 60 year span isn't going to just wipe it out like shaking an Etch-a-sketch. Not being Israeli (and my last visit to Israel was in 1990) I obviously have my own slanted view on things -- I'd like to hear from more Israelis on this and see what they have to say on this subject.

Or Chinese cuisine. I'd be hard pressed to say there isn't a country with a food culture on this planet that wasn't influenced by outsiders, evolved in vaccum or lacks any regional or cultural diversity whatsoever (okay, maybe the Innuits, but they aren't a country). Some of course are less influenced than others, but they are influenced nevertheless.

Well, here's the Israeli Embassy's position on the indigenous cuisine debate, written a few years ago:: Beyond Milk and Honey BTW mongo, theres a recipe for Cochin Chicken Curry there that you might be interested in.

Hiroyuki, did you attend any Sakura (Hanami) parties? I've always wanted to go to one, after reading this chapter in one of my favorite books, Hokkaido Highway Blues by Will Ferguson: Will Ferguson's Description of a Hanami Party Incidentally the book is a great introduction to Japanese culture (with lots of food references), for those Gaijin who are interested in travelling there.

The term is 'Sabra' and there are a considerable number of them, who can trace their origins back a hundred generations. In fact I have one in my family -- my grandfather's current wife. And yes, I am referring to the food of that people. The fact of the matter is there WAS a Jewish nation there 3000+ years ago under Saul, Solomon and Herod -- which was then conquered and subjugated by several cultures, including the Romans, and became eventually Palestine as part of the Ottoman Empire and later a British Protectorate. All along that history there have been Israeli Jews -- and Arabs -- and Christians -- coming to and living in that country intermixing their food customs. So to say that the country only has a 100 year old food history because the current government only goes back to 1948 -- or even the 1900s if you want to go back as far as the origins of the Zionist movement which is what he is implying -- then his statement is quite bogus. Its almost as stupid as implying the India or Pakistan doesn't have a unique food culture because they havent been independent soverign nations that long either.

I like it in a variation of the classic Elvis sandwich, with bananas and peanut butter. Works great that way with the Toast N Serve bags.

Has to be Thai or Vietnamese fish sauce to to come out right. I wouldn't trust the Japanese with fish sauce one bit.

The country isn't 100 years old. Its at the very least 2000+ years old -- his assertation is bogus. Political changes in the country aside, the middle eastern food there has always been there, in some form or another.

i didn't press the issue. the waitress was friendly (most of them are here, which is unique in and of itself). she said "some people like gas better. no smoke". she paused and added "i like the coal". and added that i liked the smoke. Oh hell, that sucks. At least we still have some places in Jersey that use coals.

I can think of some uses for it, but they all involve people I dislike immensely.

yes and yes. i'd also consider the shrimp with young chives if it's on the special menu. it's a subtle dish, though. Yeah, they have one with Yellow Chives and ham, that one is very good.

Diced Chicken with Spicy Capsicum Brown Sauce definitely. For beef I would go with the dried shredded beef with green chiles. For shrimp i would go with the shanghai style jumbo shrimp or the salt and pepper jumbo shrimp.

First of all I really havent found a felafel bar in the US on the scale of what you would find in Tel Aviv or Jerusalem. So a lot of the things I liked to put on it in 1991 when I last lived in Israel are unavaliable here. That being said -- fried eggplant, hummus, various hot and spicy eggplant dips, baba ghanouj, Israeli Salad, various types of hot peppers and hot pepper pastes, hot sauces, pickles. Tahini.

Israeli salad -- the tomato cucumber combo which is chopped up along with green pepper -- is a common felafel stuffing. Also the schnitzel -- stuffed into a pita and made into sandwich and with various felafel toppings added -- is a common Israeli variant and unique to that country.

In Israel, Felafel and Shwarma are an industry -- there is tremendous competition among felafel "joints", each boasting about the size and variation of their felafel bars. You don't really see this phenomenon at the same scale in other Middle Eastern counties. It could also be said the felafel bar phenomenon has become something of a monstrosity, since it has now become all about how many zillion things you can stuff into a pita bread on top of your felafel. People stuff things in felafel sandwiches in Israel that you would never see anywhere else.

I think this debate has been raging for a long time, Elie -- and many well known Palestinian and Arab personalites have said the same thing. However I would also say the situation is analagous to pizza and hamburgers and hotdogs becoming "American" like Felafel and Shwarma have become Israeli. The only difference is that the food was never "imported" into Israel -- its always been there and may have even originated in Palestine, its simply transcending a political boundary rather than a geographic one. Like the US Israel is a melting pot of people from a lot of cultures and the Israeli felafel customs/techniques/variations reflect all of them. Hence the differences between Felafels produced in the Yemenite or Syrian style because thats where those Jews came from. Plus, It cannot be denied that as a commercial fast food success, Israel is where Felafel is at.

Its referred to as Israeli Independence Day (Yom Ha-Atzma'ut) . http://www.geocities.com/bnirenberg/yomhaatzmaut.html