cakewalk

The Tin Drum? ← We have a winnah! I recently saw the movie again and was still impressed by the visceral impact of the eel scenes. Great movie (and book). ← I never saw the movie. The book was enough.

The Tin Drum?

I agree, it sounds pretty gross. I do not like to see ashes hanging around in my food or drink. But then, I am decidedly unhip and uncool, that is for sure. But the funny thing is, I have eaten in many places in Europe. Also in the middle east, which, while I love it, is not especially known for its cleanliness. And I've discovered that one can eat many, many good things, even very good things, without having to worry about cat hair and/or ashes in one's food. So we all get to choose, which I think is nice.

I agree with that. I'm American, yet I hate pancakes -- it's a texture thing. I think they're vile, and it's not because of the taste. But I love scallion pancakes -- their texture is nothing like typical American pancakes. I really don't think there is an explanation for it. But I do somehow think that an aversion to certain textures is much harder to overcome than an aversion to particular tastes. (Although I have absolutely no proof of that.)

Did you know my father? My father never cooked. Not so much because he couldn't, but because it's not what men did in those days. (He's deceased, but he would be 85 now; born in Poland.) However, Sunday night dinner was usually salami and eggs, and it was usually made by my father. I haven't thought about this in ages, and you wouldn't believe what you're doing to my head right now. I can see him standing over the stove.

Well I never left those egg noodles behind, not for a minute.

No way will it be that simple. That new situation will give rise to all kinds of learned commentary and debate among rabbinic authorities. ← Bingo! Not only that, but such a situation would not come about suddenly, it would most likely be a gradual process so there would be some laws already that would guide the commentary towards a conclusion (or, more likely, several conclusions.) This stuff is usually a process, including both an utter change in food source and the related laws on how/whether to eat it.

This whole business of "interpretation" is getting a little crazy. Taking the bible literally is known as fundamentalism. Judaism is not big on fundamentalism. Basically, Judaism holds that the bible must be interpreted, it is meant to be interpreted. One of the first things that happens in the bible after the 10 commandments are given at Sinai is that Moses appoints elders and guess what they all do? They start to interpret this stuff they just got. That's why you will find thousands of years of commentary, and it's nowhere near ending. To say that the injunction against mixing meat and milk is "just" an interpretation is to completely misunderstand, and underestimate, the importance of commentary to Judaism. You can ignore this importance and make your own decisions, but to do so and also tell yourself (and others) that you are within the bounds of what Judaism allows is, in my opinion, pure fiction. And to go one step further and say that you are correct because you're following the bible literally, whereas others are "merely" going by rabbinic interpretations, is way off base.

They will burn in hell for all eternity. And aside from that, it looks like they've set their own standards that have a very faint relation to the "normal" standards. Quite a few people draw the line at any sort of pork product but will eat just about anything else, including beef that is not kosher. That's their choice. I eat in restaurants that serve non-kosher foods, but I won't order any kind of meat or shellfish. However, the utensils have obviously been used for non-kosher foods, and I don't really know what they're frying my eggs in, etc. (I go by a "don't ask, don't tell" policy.) There is no branch of Orthodoxy that would condone it, and probably not a large percentage of the Conservative movement would condone it either. But I'm not asking them, I've drawn my own lines. I don't claim to be "right," it's just what I do.

One I've always had a problem with was Passover cakes. Not only do they rise but they taste nasty. ← I quite disagree with this ... there are many varieties of 'from scratch' Passover cakes and easy to prepare mixes which are excellent ... Kosher imitations do not violate the spirit of the law at all ... it allows those who wish to keep kosher, a wider variety and are usually under strict kosher supervision ... the spirit of the law applies to other things really .. one example a rabbi told me: watching television on Shabbat even when it is left on all day ... that's what the term refers to actually ... ← That Passover stuff is interesting. I had a neighbor in Jerusalem who refused to use kosher for Passover baking soda (or was it powder? I don't remember.) She said it was leavening, it made cakes rise, and that was against the spirit of the law. (She was an excellent baker, BTW.) But she had no difficulty whipping egg whites or doing whatever else would make her cakes rise. So to me it seemed a little silly, not using the baking soda. Cakes rising is not against the spirit of the law, IMO, as long as you're using ingredients that are permissable. But to each his own, and I ate whatever she baked however she baked it. But the idea of the spirit of the law does not have only to do with Shabbat. It can be applied to just about anything, and opinions will, of course, vary. And I agree, kosher imitations do not violate the spirit of the law, but I know a lot of people who disagree with me. (I just don't really understand why people would want to buy flounder in the shape of a shrimp, but that's just me.) People tend to think that keeping Jewish law, whether food laws or other laws, somehow means that you have to suffer, it must make things more difficult for you (like wearing a hair shirt), you have to "do without." And if ways are found within the laws that make things easier, or more pleasant, there are always those who will cry foul because, for whatever reasons, they don't think it's supposed to be pleasant. It's very strange, but I see it all the time.

Oh those rabbis, they were so clever.

I've never known Jews to shun mayonnaise. They just don't eat it with meat (even though they can.) Because it's white. Like milk. And sour cream. And who would put that on a roast beef sandwich? As for the kosher "shrimp" stuff, I really don't understand it. Yes it's kosher, but obviously it's not shrimp, I don't know what they use -- flounder? Whatever. And they shape it into shrimps, at least the stuff I've seen. So what's the point of calling it shrimp? I really don't get it. But to each his own I guess. And bacos -- is there anything in it that is not chemical? As for the margarine/tofu cream cheese conflict, I think maybe it's just a matter of time. Most observant homes that I've been to have no problem serving Tofutti after a meat meal. I've never eaten tofu cream cheese, but if it does actually have the taste of cream cheese that might pose some difficulty -- not religious, but taste-wise -- because the combined tastes of meat and cheese are so foreign. Anyway, kashrut is far from binary, which is why we have so many different types of hechshers (kosher certifications), and so many people accepting this one but not accepting that one. Yes, yes, I know it has a lot to do with politics. But the point is those are the things that make up the overall world of kashrut, like it or not, and so if kashrut matters to you then calling it binary is way too simple. And the spirit of the law does indeed play a role. To a large degree kashrut is not just about the food, it is about creating an environment. It is not a black and white issue. Soy pepperoni, yikes. We are so inventive!

I wish New Yorkers would stop letting Hollywood tell them how to be New Yorkers. <sigh> I so far haven't found a cupcake that is particularly good. Magnolia, Cupcake Cafe, Amy's, etc. I find the cake is usually dry and the icing is usually too sweet and sometimes downright slimy. But I still love Yankee Doodles.

Are you for real?

Yes. My absolute favorite, I think because of its nostalgia value, is a toasted sesame bagel with Breakstone's sweet whipped butter. Heaven.

In his Beard on Bread, he also states he doesn't like sourdough... Now WHO doesn't like fresh, crusty sourdough bread?!?!? go figure. ← But I love it that Beard comes right out and says he doesn't like something. It's refreshing in a perverse sort of way. I'd love to hear his voice as the Ghost of Food Trends Past ...

Well, "little" is a relative term. Did you actually peel all those potatoes?!? I'm going to try parsnip/sweet potatoe latkes. Last year I turned it into a kugel (because I was too lazy to make latkes), but this year I'm going to try the real thing. (The kugel was good, BTW.)

Interesting to read this. A few months ago I was at the Bouchon Baker at the Time Warner Center (of all places) and I was looking forward to eating their lemon tart. And I noticed (I couldn't not notice) that it had a metallic taste to it. I thought it was just me. Then, a while ago, I was there again, and I had completely forgotten about the metallic taste so I ordered the lemon tart again. (Duh.) With the first taste came that memory jolt -- oh yeah, it was metallic the last time, too. (But I still figured it was me. )

There's a recipe for a cake with Concord grapes. It's called the Winemakers Grape Cake or something like that, I found it on the web quite a while ago. I really like it. The only thing I would suggest: remove the seeds. The recipe suggests not bothering. Bother.

Oh I like the sound of that! What sort of proportions do you use?

When I made them, they were indeed very soft and moist, but still sturdy enough to pick and and eat out of hand. ← Thanks Patrick. I just bought a new 9x13 pan, so I guess I'll have to make these again and see what sort of difference the pan makes.

I made the applesauce spice bars last night and ran into some trouble, probably because I used a pyrex baking dish (it's the only one I had in the right size.) I lowered the oven temp by 25 degrees because of the pyrex, but it took much longer to bake than it should have and was still a bit soft even after it had cooled. (I did everything else by the book.) So I didn't even attempt to flip it back to right-side-up after I got it out of the pan, and just glazed the bottom instead. But even with all that, these things are so good! A neighbor came over and we devoured many too many, they go so well with a cup of tea. I had originally intended to bring the rest in to work today but decided against it. I want them in the house over the weekend! BTW -- when you guys made these, if you picked up a bar in your hand would it fall apart, or would you be able to eat it like that, or would you absolutely have to have a plate and a fork? IOW -- what should the texture be like? So a good 9x13 pan is next on my list I guess.

Heh. I got "35% Dixie. You are definitely a Yankee." I'm kvelling.

I think we must have the same sister. But no, wait -- my sister not only just has instant, but it's DECAF instant. (And she wonders why I don't visit that often!) I also used to bring a french press when I went to visit. I even left one there, with some coffee. The french press broke, God knows what they did with the coffee. Parents, siblings, nieces, nephews, etc. sort of fall into a category of their own in this regard. My nephew's girlfriend hates onions (we like her anyway), which has really altered the way I cook things if they come over. But it's my pleasure because otherwise she wouldn't eat, and I don't know how I'd handle that! Most people will eat anything and it doesn't matter, but if someone were visiting and there were, say, a vegetarian, I sure would want them to let me in on it.

Well, some of us are New Yorkers. And we sort of have our own geographical lines. So I'd even count New Jersey, south of what is considered the "tri-state metropolitan area," to be southern. I mean, a lot of those people put vinegar on their French fries!! To me, that's a sure sign that you've entered the south. Good topic.