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Stone

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Everything posted by Stone

  1. Ditto. I often have to ask for another glass without lemon/lime.
  2. Stone

    Rosh Hashana

    Chopped Liver. It wasn't until college that I put together "chopped liver" and "liver." I guess it was obvious to most people. I don't think I ever would have tried it if I'd realized this earlier. This recipe is for a pate consistency. (I find some chopped liver to be too "loose" for my liking.) Saute 2 pounds calves liver and 3 medium sized sliced onions in a little crisco. Add a little salt and pepper. Let the liver and onions steam for about 20-30 minutes in the covered skillet to make it well done and to soften. Cut liver iin cubes. Put liver, onions and two hard boiled eggs through a meat grinder. Add about a tablespoon of chicken fat (It should be sort of smooth but not a paste), and test to see if it needs more salt and pepper. Mix well till soft and fluffy.
  3. Stone

    Rosh Hashana

    The Jewish New Year begins next weekend. Here are some of my Mom's recipes: Brisket 1 lean brisket, trimmed. Brush with "Kitchen Bouquet" (o.k., that's what she does. I brown it on a hot skillet.) Sprinkle with salt, pepper and garlic powder. Put in foil tray, add large chunks of carrot, celery, potato and onion. One package onion soup mix. Add beef stock to just cover meat/veggies. (See Shaw on braising.) Cover with foil, put in 350 oven for about 2 hours or till quite tender. (Freezes well.) Matzoh Balls 1 cup matzoh meal 1/2 cup water 4 eggs 1/3 cup vegetable oil 1 tsp salt 1/2 tsp pepper Beat eggs, add water, oil, salt/pepper, mix well. Mix in MM, stir thoroughly. Refridgerate one hour. Form into balls (I like baseball size), and drop in boiling water to cook -- 20 minutes. For hard matzoh balls (which I prefer, but I'm nuts), double MM and after boiling put in 350 oven for 15 minutes. (Freeze in stock/soup.) Aunt's Sue's Noodle Kugel 1 pound egg noodles, al dente. mix in: 1 stick magerine (butter if not worried about kosher) 8 oz non-dairy creamer (or half-and-half if not worried about kosher) 1 package onion soup mix 2 eggs 1 package chopped broccoli/spinach, or whatever makes you happy. Bake at 350 about half hour. Regular Noodle Kugel (I don't like it sweet.) 1 pound egg noodles 2 sticks margerine/butter 6 eggs salt/pepper bake at 350 for a lovely dense hunk o' starch. Apples and Honey Large red delicious apples. Core and slice. Serve with honey. (This is a good starter recipe for the newly Jewish.) (Chopped liver and gefilte fish recipe to follow.)
  4. Stone

    Pizza Stone

    Alton Brown did a show on pizza and spent a lot of time on how to stretch out the dough properly. Link.
  5. Stone

    Hamburgers

    Dear Mary, Your son is bothering the Rabbis again. But I guess that's cross we all have to bear. Yours, Council of Pharisees CC: P. Pilate King Herod
  6. I keep a bag of dried peppers in the cabinet near the stove, and usually grab a few to crumble with my fingers into pasta. One night I hadn't washed my hands well before I took out my contact lenses. The pain was literally blinding. And the lenses soaked in the oil from my fingers and had to be thrown away. (Lamb -- Me too.)
  7. Stone

    Cooking with Olive Oil

    Has anyone ever had Croatian olive oil? I picked up a homemade bottle of olive oil on the island of Korcula: (Reputed to be the birthplace of Marco Polo.) It wasn't very dark, but had a terrific, strong, fruity flavor. (Korcula wines, mostly grown in the Blato ("mud") region are interesting, but thin.) If anyone knows of an importer . . . .
  8. That's what my mommy always says.
  9. Can't we first figure out whether she's single and interested in tall, Jewish men? Whether she can cook is not that important.
  10. I was eating a sandwich with flaky-crusted bread whilst home with a bad head cold. Without paying too much attention, I started chewing and had a good hard sniffle at the same time. Sharp, dry crust crumbs (I believe "shrapnel" would be an apt description) shot to the back of my throat causing a large cough/hack/gag/sneeze that resulted in lot of stuff flying out of my mouth/nose/eyes. I've had a similar experience at a restaurant. Not as severe physically, but much more humiliating publically.
  11. It depends where you're travelling and how susceptible you are. Bottled water is always the best start. Outside large cities in India, Nepal, Thailand, etc., I'd be very careful with any fresh vegetables or fruits, unless they have a thick peel and you peeled them yourself. By careful, I mean that if someone tells you you can eat a salad at Chez Joe's in extapur, you better trust that someone before you put the fresh veggies in your mouth. But if you're in Delhi, Kathmandu, etc., and are eating at a restrauant that caters to travellers, it's probably safe. Also -- if you're in an area where you're worried about the safety of the food, always feel free to look in the kitchen. Dysentary, giardia, etc., can ruin a vacation, it's o.k. to be a little rude, as long as you're nice about it. (Although when I got giardia in Pakistan, as painful as it was, shedding 20 pounds in week made me slim and trim. (almost).)
  12. Stone

    Olive Oil Poached Fish

    When you're all saying that the oil is "simmering" do you mean when the fish is in, it's "simmering" in the oil (as opposed to dropping a piece of fish in a deep fryer); or do you mean "simmer" like a pot of water? (Is it obvious that I've never poached anything in my life?)
  13. Stone

    Corkscrew redux

    I definitely need a corkscrew box. Keeping mine the junk drawer does not afford the corkscrew the respect it deserves.
  14. Stone

    Cooking Myths

    This may not be as intuitive as you think. If you're right that soaking the seeds may begin the germination process, that alone may affect the sugars in the seed. I'm analogizing to barley malt used for beer. Regular barley can't make beer. By beginning the germination process, the chemistry inside the seed changes (I think it's the proteins, but I don't remember), and when properly mashed (by soaking in warm water that is), the starches convert to fermentable sugars. Of course, I have no idea what's going on in a bean when it soaks, and if you tell me that soaking beans for a short period before cooking them isn't enough time for any changes due to germination, I won't argue at all. This is just an opportunity for me to discuss beer. "mmmmm, beer."
  15. Stone

    Olive Oil Poached Fish

    Exactly. Should the oil come about 1/2 up the sides of the fish?
  16. Stone

    Cooking Myths

    I've had pasta stick for two reasons -- too small a pot/too little water; and not enough heat to the get water boiling again/lack of stirring. When If you don't get all the strands/pieces separated when it first goes in, the starch will glop it together and only a strong rolling boil will get it apart. (Stuck pasta -- finally, a cooking issue that I know about.) It takes a little longer to get the bigger pot of water boiling, but it helps. I've also heard that if adding oil to the water actually does anything to the pasta (and I don't know that it does), it allows the pasta to absorb some of the oil which reduces the ability of the pasta's texture to grip the sauce.
  17. Stone

    Olive Oil Poached Fish

    Interesting. I'll give it a shot this weekend. I'm guessing a thin filet? Like trout or tilapia? Floured? I also assume I don't need to use evoo, just regular oh oh.
  18. Stone

    Cooking Myths

    From what little I recall from high-school chemistry (I don't recall anything from college chemistry), adding salt raises the boiling point, so salted water takes longer to boil. (It also lowers the freezes point, so pouring salt on ice helps the ice to melt.)
  19. Stone

    Olive Oil Poached Fish

    O.k. everyone, but pardon my ignorance. "Bring the olive oil to a simmer." You can do that? When I heard of boiling cauldrons of oil, usually I next heard that they were being poured over the ramparts onto the nasty English pig-dogs attacking the castle below. I've heated olive oil pretty hot in a skillet, and I don't recall noticing a simmer or a boil. I thought oil just gets hot. Do you add something to the oil? And when you drop in the fish, isn't it going to fry?
  20. Stone

    Corkscrew redux

    You're not talking about the really expensive "rabbit" are you? Can you post a picture?
  21. I've seen a number of recipes recently for "olive oil poached" fish of some sort. What exactly does that mean?
  22. Ron, you forget: Dr. $$$ is a golden nugget.
  23. I think the music/food/art analogy was deftly and definitvely resolved in the Wilfrid thread. If you can't find the answer in there, you won't find it here. As for the sex analogy -- I'd just like to go on record as saying that I've never had an off night. Even when no one was around to appreciate it. FG -- You're my idol, but sometimes you cross the line beyond provocative to provocation. Nine -- FG does know a thing or two about sex. Here's his painfully explicit how-to manual. I'll refrain from sticking my two cents in, but if I was going to, I say that I don't think I get from food the same emotional splendor as I get from a good symphony; and I don't think the analogy between conductor and chef is apt. Any group -- be it kitchen staff, symphony, football team or construction crew -- has days when they click together and days when they don't. But I think cooking, while an "art" is less of what we mean by that term than music is. But that's what I would say if I was going to get involved, which I'm not.
  24. Comparing music to food may not be appropriate. Deferring on one doesn't require deferring on the other. Fat Guy -- what kind of proof could either of you have? If Nina said to you "prove it, prove it, prove it," how could you respond other than "in my experience" or "people in the know have told me"?
  25. Oy. Do I have to do everything myself? What do teenage boys like? Teenage girls, of course. (Tommy, I'm disappointed with you.)
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