Text 13180, 81 rader
Skriven 2011-07-09 10:45:56 av Dave Drum (1:18/200.0)
  Kommentar till text 13146 av RUTH HANSCHKA (1:123/140)
Ärende: Black but ....
======================
-=> RUTH HANSCHKA wrote to DAVE DRUM <=-

 -> have translations of the Qr-an, the Tanakh and writings on Tao,
 -> Buddhism, Shinto, Zoroastrianism, etc. And a bunch of Carlos Castaneda
 -> and other mystical scriveners.

 RH> I've got the American Standard, King James and NIV too, and most likely
 RH> a few more.  There used to be a Koran kicking around someplace but I
 RH> haven't seen it lately.  I don't have a Tanach per se, at least not in
 RH> Hebrew.  I do however have a Yiddish/English kosher butchering book, to
 RH> bring this on-topic.  It's one of those things that follow me home and
 RH> decide to stay.
 
I don't read Hebrew (nor Greek, nor for that matter German/Yiddish - (although
I am doing a Plimseur course in spoken Kraut^h^h^h^h^hGerman) even if some of
the letters look similar to Fraktur. I also don't read Arabic - even though
chauvinistic followers of the prophet Mohamed claim that the words of the
prophet must be in the original language to get the "real" meaning. Which
sounds a lot like that "revealed word of god" that some of the pew-jumpers of
Xtianity claim.

BTW - there is a HUGE gulf between Hebrew (a semitic language) and Yiddish,
which has its roots in German and other Eastern European yatter and is/was
mostly used by the Ashkenazim.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Traditional Yiddish Brisket
 Categories: Beef, Vegetables, Herbs, Potatoes
      Yield: 8 servings

      8 lb Beef brisket
      4 cl Crushed garlic
      8    Carrots; peeled, cubed
      4    Parsnips; peeled, cubed
      3 lg Onions; peeled, diced
      3 lb Potatoes; peeled, cubed or
           - left whole if small
           Whole peppercorns
      6    Turkish bay leaves
           All the dill you can find;
           - you can never have too
           - much
           Salt & pepper for seasoning
           Flour for dredging 

  Preheat the oven to 375xF/190xC.

  Rub the crushed garlic cloves into the roast, or cut slits
  and inset cloves of garlic directly into the meat. Combine
  salt and pepper and flour (I use a large plastic bag) and
  coat the brisket with this mixture.

  Place the carrots, parsnips, onions, and potatoes in the
  bottom of a large Dutch oven (use the heavy enamel on cast
  iron one for even heat distribution). Add the peppercorns
  and the bay leaves. Place the brisket, fat side up, on top
  of the bed of vegetables. Place the dill on top of the
  brisket. Place in oven at 375xF/190xC for about 15
  minutes.

  Add enough water to now cover some of the vegetables -- you
  want to create some steam to soften and moisten the meat,
  but not too much. Cover roaster. Reduce heat to 325xF/160xC

  Roast for about 45 minutes per pound of brisket, or until
  the meat is done.

  Yield: 8 servings

  Recipe Source: Empire Kosher Meats
 
  From: http://homecooking.about.com

  Uncle Dirty Dave's Archives

MMMMM

... Only dull people are briliant at breakfast. - Oscar Wilde
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