Carrot Top

I am curious not only what is served to break the fast of Yom Kippur but also curious about what traditional foods are served during Ramadan and Divali (I think there is some element of fasting during Divali but could be wrong?). Not sure whether to start a new thread here or whether doggirl would mind if this thread could be stretched to include these holidays...?

I only remember two jokes. (Wierd, I know, but there have to be some joke-tellers and some laughers in this world...I am the second). Here are the two I know: One is about a JAP and does have something to do with food, the second is about a WASP and has nothing to do with food. That, is a sad joke right there. ---Q. What is a JAP's favorite wine? A. "When are you going to take me to Bermuuuuuuuuuddddaaaa?" ---Q. How do you tell the bride in the photographs of a WASP wedding? A. She's the one in all the pictures that's kissing the Golden Retriever.

If the kids take to the word in aid of the direction a parent wants them to go..what can I say? Of course, then I say...great word. Give it to me!

Pork sprouts and beef blossoms are usually only found in untended pastures, and are few and far between, as most are trodden upon and snapped right into oblivion under the animal's hooves. Handle carefully and wear a mask while cooking. Let us know how it tastes, please. P.S. I am also selling tickets to a very special snipe hunt if you are interested...

Congratulations on your bravery and intrepid determination and not least, your cooking skills. It turned out looking very tasty!

Strange...in reviewing the words they chose for winners in past years it seems there are some entire years I must have slept through somehow, for I can not recognize the words they chose or even guess what they meant... Maybe I can do the same this year and therefore erase that flexitarian thing from my mind. Though I did like one other winner: 'Ass Hat'. What a novel idea. It used to be 'wipe', now it is 'hat'. I've got to get out more, obviously.

I've used suzilightling's coffeepot water and eggwhite method while living on a boat, in the past...once saw it referred to as the 'Maine Brew Method' as in the State of Maine...(no idea why, my family is from there and the coffee is not usually that rawly prepared!) It is useful, too, to have instant coffee available, just to get some caffeine in your system without having to think or work at anything too hard early in the morning when there is no electricity....

Very nice thread...thank you! There is another one, named 'Humour' ,for additional inspiration, over in the India forum....

I tested out to be 'Fabulous Feasts': "You don't know much about Medieval and Renaissance cooking but you probably don't care. You'd rather make up a recipe than do the research." Funny...because this is the only Medieval cookbook on my shelves...and every time I try to read it, a deep sleep happens instead (which is my fault, surely, not the author's). I really liked the question in the quiz that asked if you liked to 'cook a meat according to its humor'.

If anyone can bust open that place, that group, and make it the shining thing it should be, it will be someone like you, Bourdain. That little (now becoming elderly) clique that originally gathered round James Beard before the Beard Foundation even began ,set the tone that seems to have continued...and that tone is a large part of who they are (or who they think they are).They won't let go of that slow stodgy determined exclusivity easily. Keep kicking at it, please. There are many who could (and should) benefit from seeing change within that monied potentially-good monster.

Oh I dunno. The very sound of the word sort of makes me want to dance a little dance. Can that be all bad?

:laugh: thank you, I needed that laugh. But we know that NulloModo is not really on my slapping schedule....NulloModo is a fine person who is going to bake a low-carb nusstorte and share it with us....

Hmm. I stand corrected, too, in following stream of consciousness use of words in repetition of another person's use...right smack into the wrong word! If it was the Dialectic Society their purpose would be to arrive at the truth through exchange of logical arguments...no? They would be discussing at length whether there actually was a thing such as a Flexitarian rather than just saying that is the common name being used for the thing. But here is another question: Has anyone in this food and word-wise group ever previously heard of this word in general use?

How funny... I got so excited by the idea of nusstorte that I didn't realize Redsugar had posted a recipe earlier in the post. Well...now it is doubly on my mind. Let us know if nusstorte was 'it', for if not, it is on with the hunt!

Oh, those Time-Life books are keepers alright. I'd buy 'em if I saw them in a second-hand store at a decent price, particularly if it was the entire set. You can justify it by calling it a 'collector's item'. Better than spending money on beanie babies, no?

Hmmm. Lalitha...I am curious about two things. First of all, the dream. The dream! How can you just say you had a dream and then not tell us about it!!!! Tell us the story of the dream, if you still remember it.... Second, I am also curious as to what it is that is leading you into such fascination with the subject of sauces. Is it the 'building process' which the article you shared described...or is it something else... Your love for this shows and it is absolutely simply marvellous.

Ah, Food Tutor, you are making me laugh tonight with these posts. I like the idea of slapping someone for you...indeed if you ever decide this should be a full-time job and want to hire someone, call me. Sounds like great fun...travelling the world slapping jerks in the face... Some people go out to eat for the sole purpose of being exasperating and rude. The mayo guy clearly was one of these. Allergies or no allergies, these people are sent to plague others. Best thing to do is to think how ridiculous they would look if they were sitting there complaining in their underwear (which obviously would be ugly and full of holes and yucky, non?)...and give them a stunning smile. They'll never know what hit them.

reesek, I'm pretty sure that the fellows that expressed those feelings about sharing the table were joking. If you notice their other posts, they uh, sort of have a tendency towards humor...and this subject, this particular word, certainly leads one right into the land of silliness, doesn't it? That the humor was addressed in this way might be understood if one takes a look at the other side of the coin. Many non-vegetarians have been treated time and again to a 'holier-than-thou' attitude from vegetarians. Even different sorts of vegetarians are treated in this manner by each other sometimes...guess it is just human nature. Love that line of yours... 'roving band of flesh dabblers'... maybe it should be you working for the Dialectic people rather than whoever is now...

I am tempted to respond that it might have something to do with dragons....

Perhaps you might need a Shabbatz Goy to clean up the delicious leftovers afterwards? I work for food.

Count me in on that notion.

Well, okay, NulloModo...I will pass this recipe on but not without warning that once you make and eat a nusstorte you are destined to lust for nusstorte at any odd time for the rest of your life. Here... Austrian Walnut Torte Preheat oven to 350 F. ----------------------------------------------------------------- 8 large eggs, separated 3/4 C plus 2T granulated sugar 1 1/4 C walnuts 2 T breadcrumbs (preferably fresh) 1 1/2 T strong-brewed coffee 1 1/2 T rum 1.Line bottoms of three buttered (9" round) cake pans with wax paper or parchment. Butter paper and dust with flour, shake out excess. 2. In a bowl with an electric mixer beat egg yolks with 3/4 C granulated sugar till mix is doubled in volume and forms a ribbon when beaters are lifted (about five minutes). 3. In food processor pulse walnuts with remaining 2T granulated sugar till ground fine...but not to a paste. 4. To yolk mixture, fold in walnut mixture, bread crumbs, coffee, and rum. 5. In a separate bowl beat egg whites to stiff peaks. Whisk a large spoonful into yolk mix then fold in remaining whites gently. 6. Divide batter between prepared pans. Bake 20 to 25 minutes or till sides pull away from pans and top springs back when pressed gently. 7. Cool in pans ten minutes then invert to remove gently. 8. Cool completely and fill. ----------------------------------------------------------------- There are many ways to fill and frost a nusstorte. You can fill it with preserves, buttercream, fruit, or whipped cream. My favorites are raspberry or apricot preserves or sometimes well-drained chopped sour cherries blended into whipped cream. Again, frosting is up for grabs, too. Usually I opt for a flavored whipped cream (vanilla, coffee, mocha) as I feel the lightness enhances the torte.... ........................................................................... Go to it, now! Let us know what happens, if it happens....

Add my thanks to the list, Danielle. I am impressed by the gorgeous tasty food you manage to make with a little one underfoot, and am also happy to have experienced a football game/tailgate scenario without so much as entering a grocery store or donning a warm jacket!

Next thing you know, we'll have a group called the Flexitarian Flexiversalists. Wonder what they would eat. Wonder what they would worry about eating. Wonder how bad they would feel if they ate something, uh, evil...oh, I mean wrong.

Flexitarian? Sounds like a cute name for a pair of orthotic shoes, to me....