Swisskaese

Your dinner sounds divine. David and I will be over in a few minutes. I make something very similiar to your chicken. I lived with two Greek Gods in Germany over their Greek bar many years ago and they taught me how to make Greek lemon chicken and roasted potatoes. I am still thanking them for that cooking lesson. I also lived with an Italian God in the same flat who was from Genoa. His mother would bring us her homemade pesto. Other than my trip to Cinque Terre, I have never had pesto as good as that.

← eeww....... so does this mean if you eat there, you can't take it with you? And if you can't, how, pray tell, does one leave it? ← Maybe they have a stomach pumping machine. I would be leary of eating there. What a sick woman she is? Who the hell does she think she is? Is this some El Bulli restaurant or Fish & Chips? May her restaurant close soon.

My other half bought the same Ainsley Harriot book twice. We have yet to use either one. I will probably give one of them as a gift to someone who might appreciate them more than I do. I don't buy a lot of cookbooks. I am very careful about researching which cookbook I want to buy. I will buy anything with Paula Wolfert's name on it.

Is lamb expensive in Japan?

Maybe the sheep and goats pronounce it in reverse to the Greeks, you know the way Hebrew is read right to left instead of left to write. Maybe the sheep and goats do the same thing. and don't you LOVVVVVVE sheeps milk yogurt?! Marlena ← I looooove sheep, goat and now buffalo yogurt! I love to put walnuts or almonds and honey on it.

Helen, this is going to be a lot of fun. I haven't been to Japan since 1992, so I am looking forward to seeing how much it has changed since I was there. Sushi is very popular in Israel. There is a sushi bar on every corner in Tel Aviv. In fact, there are two sushi bars on the same block near where I lived. There is a bar separating the two. I don't know how they both stay in business.

I wish I could show you how we used to do it - with all the men pounding and turning the mochi! Do you remember what kind of mochi you ate while in Tokyo? Did you enjoy it? ← It was shaped like a peach. I don't remember what the filling was. It was either taro or sweet red bean.

Have you ever made a Christmas pudding? I brought one back from England and it tasted a bit plastic. If you don't want to go to the trouble of making one yourself, where is the best place to buy one?

Melissa, Come on over. We would love to show you around. And, if you just want to visit, you can stay in one of hundreds of zimmerim (cabins) all over Israel. We have stayed in several and will be happy to make recommendations. They are B&Bs and some of the owners serve some very nice Israeli breakfasts. Here is a link to to a Zimmerim site: Weekend

Very interesting Mochihead. I didn't know how mochi was made. I tried it in Tokyo in 1992.

I found out some more information. It seems that they sell shiro powder in Ethiopian grocery stores and you can either buy spiced (with berbere) or unspiced.

Here they confuse mehh and baaah. We have a yogurt here called Gourmehh and it is sheep yogurt.

I am so excited Marlena! I am so jealous that you were in Greece. I really need a vacation. Good luck this week.

I will have to find some diet halvah. My New Year's resolution is to stop eating.

David wants to have the last word and I have to go to sleep. So, I want to thank you again. I had fun doing the blog and see you tomorrow somewhere in eGulletland. Me! Lila Tov!

I made the following desserts for my Latke party last week. See my foodblog in General Food Topics: Pomegranate Tart Pear and Walnut Tarte Tatin Lemon Tart

So, our complete dinner was as follows: Artichoke with a mayonnaise, garlic, thyme, dijon mustard, lemon and a splash of balsamico dip Nile perch, green peas and rice seasoned with a rice seasoning of dried vegetables. The fish was delicious. David made a wonderful dinner and I made a tasty mayonnaise dip for the artichokes.

Google is not cheating, it is how we learn about things. My father always made me look up words I didn't know instead of telling me so that I would learn and remember the word. Now we have Google and other sites.

I am very disappointed that no one tried to guess what fish we cooked for dinner. We made nile perch. David seasoned the fish with red pepper, thyme, sage, oregano, rosemary, pepper and olive oil. He then added a cup of wine, covered it with aluminum and baked it at 180 (350 degrees) for 30 minutes.

Funnily enough, there is a strong attraction to Native American Indian culture and mysticism in general. After all, Kabbalah, Jewish mysticism, is almost 2,000 years old. The Latrun Monastery was founded in 1890 by a group of Trappist monks from France.

Before we begin dinner, we would like to raise a glass to all of you! To another wonderful year with eGullet. Thank you Jason and Steven for starting such a wonderful site. You have enabled us to meet some very, very interesting people along the way. Hip, Hip, Hurray! L'Chaim (to Life)! Lustau, Solera Reserva, Old Oloroso

Corrina, I bought my book via Amazon UK last year.

So, before we post our dinner pictures, does anyone want to guess what fish we are preparing tonight? We are going to prepare a fish dinner this evening using a fish from Lake Victoria. They weigh up to 200kg (440lb). It is a Fred Flintstone size fish.

Just so my mother won't be upset with me, I am the only boozer in the family. Everyone else are very light drinkers. Right Mom?

I thought you might want to see a few more photos from the Buffalo Farm that David didn't post. Isn't the baby buffalo just the cutest thing?! Take my picture please! Lady, leave me alone! It is my turn to eat!! BTW - Ostrich is very low in fat. They served Ostrich steaks at my college in Switzerland. I tried it before I kept Kosher; it is different. Tastes like chicken!