NancyH

Almost forgot - if I have time, I will make a tzimmes out if it, the way my father's father, who was from Budapest Hungary, made it: Brown 1/2 to a pound of flanken in a heavy pot Add peeled carrots cut into large chunks and a bit of sweet potato to fill the pot Add a few prunes, finely chopped (they disintegrate, but add a mellow sweetness) AddHungarian Paprika, salt and pepper to taste Lower the heat and just let it stew for hours and hours (that's the secret - stew it until the meat has come off the bones and fallen apart and the bones are dry) Re-season, add brown sugar if it isn't sweet enough for your taste. Yum, I'm getting hungry just thinking about it.

I still make my mother's Rosh Hashonah dinner : Round Challah, honey, sliced apples Gefilte Fish (from scratch - it is abominable any other way!) Homemade horseradish (ok, mom got hers from a jar, but my husband grows the stuff) Chicken Soup, Noodles, Matzoh Balls Brisket (mom's secret ingredient is the only canned/processed product in my pantry - Maneschevitz Tomato Mushroom sauce) Potato Kugel (which my schagetz husband has become darn good at making) Green Vegetable (probably green beans from the garden) Dessert - not my strong suit, so I get whatever looks good at the Jewish bakery - usually honeycake, sponge cake and mandel brot. Oy, do I need to start planning and ordering already?

Chowguy - what is "EVO"?

I disagree with the person who disliked Tropp's "China Moon" book. The point of the sub-recipies is to give the home cook insight into how restaurants get that extra edge of flavor and texture into their dishes. Most can be substituted for without harming the dishes, but if you are willing to make the effort to prepare the stocks, vinegars, sauces or whatever, you can achieve something a cut above the ordinary - China Moon is one of my favorites. Also, there is some overlap between China Moon and the Modern Art of Chinese Cooking. Nancy