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  1. So is matzo. Its not about wheat flour, its about how its handled and the amount of time in the oven. Thats why its better to stay away from it. Forbidden foods Several foods are forbidden in observance of the week of Passover. Breads and anything made with a leavening agent. Wheat, barley, spelt, rye, oats, corn (including corn oil, cornstarch, corn syrup, confectioners' sugar) and products made from them. Also legumes (peanuts, dry beans, peas) and rice. (Sephardic Jews may eat rice.) Beverages with grain alcohol or those prepared from grains. Miscellaneous items are mustard and vanilla extract. From the Pittsburgh Post-Gazette http://www.post-gazette.com/food/20000413seder2.asp
  2. These are really good suggestions, Double0. Crazy question, but does anyone know if there is a Phyllo that is kosher for passover? If its considered to be leavened, then probably not, but if it is, you could make stuff like baklava and various other honey-flavored Middle Eastern things. Uh, excuse me but isn't phyllo made with flour even if not with leavening?
  3. I'd suggest a dessert recipe from a reliable source that is flourless. A true sponge cake or a coconut macaroon made from scratch. Even fresh fruit with a zabaglione sauce. Any cake made with matzoh meal or potato starch is not worth eating, no less buying.
  4. Growing up on Long Island, Lobster with Lobster Sauce was called Lobster Cantonese. The best part was sucking the lobster meat and sauce out of the shells. Messy but delicious. Yes, growing up in Brooklyn and Queens it was Lobster Cantonese. Shrimp in Lobster Sauce was poor man's Lobster Cantonese. Broth, cornstarch, garlic, ground pork, egg, peas and scallions.
  5. Yes. I meant Jewish as in Artie's, not all delis. Not that a deli has to serve food Jewish people eat. Not that it has to be kosher. I was just thinking about Artie's and how New York needs another theme restaurant like it needs to deplete the mental institutions of their patients. Again. And that is... not at all. When I was growing up in Brooklyn we did not define deli as necessarily kosher and also not necessarily Jewish. Actually, and this is quite some years ago, we often didn't shorten the word delicatessen at all. When we did, there were kosher deli's, German deli's and Italian deli's.........probably others as well. However, when we planned for dinner other than what my mother prepared, there were only a couple of choices: delicatessen (that meant kosher), appetizing, and a word that stood for Chinese food which I am loathe to repeat.
  6. Oh, didn't we forget to add that the Protestant/Catholic argument has a secondary argument which is that in cultures where hard liquor is most prized, fine cuisine does not develop at all? Or is it the other way around?
  7. Me. Not systematically but in my fashion.
  8. As unpopular as this is going to sound, I think by and large those merchant families take longer to assimilate because they are good at and often place emphasis on things that are not prized in structured school systems and higher education. By certain standards they might be considered less intelligent but we all know that its just different intelligences that are at work. Those families that ended up in the city proper usually had cultural and intellectual interests and were focused on their children succeeding in those spheres.
  9. Actually, today Jacque Pepin IS celebrating as Claudine got married last Sunday to another chef and they are opening a restaurant in Portland Oregon.
  10. Why isn't it a deli? What constitutes a deli? Aha! a new question.
  11. Well, supposedly they say "dahling, I believe I am arrriving" at the culmination of their sexual encounters. You can draw your own conclusions.
  12. Doesn't it all come down to passion and priorities? All cultures have their passions, or I'd imagine thats true, even if their passion is stoicism. When the passion of a culture is "the body" then those things that can best be experienced by the senses develop over time into exquisite forms. When it is intellectual pursuits that are more important in a culture then sensual pleasures take second place and cerebral activities are more prized. Passions of a culture can also morph over time based on changing geo-politics, weather patterns, economic circumstances, immigration etc. Protestantism prizes good works and self denial especially in pleasures of the body. It would be unreasonable to expect things that provide sensual pleasure to be highly developed in a culture that labels these things as sinful. The US being basically a Protestant country had a very unintersting gastronomic history until immigration from places other than Protestant countries infiltrated the culture.
  13. I think you weakened your argument with that tangent. Since a lot of the greatest art of all time is specifically religious, it's kind of preposterous to suggest that it could have been greater if it was secular. Perhaps you might want to stick to food in this argument? I have to throw my hat in the ring with Steve here. When an artist chooses his/her own parameters with respect to creating art, that can be a positive force and can provide focus and specificity. When limitations are imposed from without it often compromises the work. Of course, its a hard position to prove due to lack of control comparisons but from my own experience I find imposed limitations to be deleterious.
  14. I read that blog most days and think that its just fabulous. I've recommended it to dozens of people and I've also posted here about it a few times. Bravo Julie!
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