Text 24454, 117 rader
Skriven 2012-05-05 14:15:00 av Glen Jamieson
     Kommentar till en text av Ruth Hanschka
Ärende: KOSHER 547  20505
=========================
 -=> Quoting Ruth Hanschka to Glen Jamieson <=-

 ->  RH> I think you'll survive then.  I'm  not overly fond of salami unless 
 ->  RH> nuke  out about half the fat.  
 -> 
 -> My favourite of that kind of fermented sausage is a local brand
 -> (Butch's Smallgoods) of country made smoked "garlic and red wine
 -> Danish salami".  It contains 22% total fat, 70% pork, 25% beef, 0.56%
 -> port wine and 0.33% garlic.  Usually eaten without cooking, but diced,
 -> it makes a good addition to a fried rice.

 RH> I'm not sure I've ever put salami in fried rice although I suppose if
 RH> you an 
 RH> use Chinese sausage it could be done.  I get some Italian brands here 
 RH> sometimes that are delicious.  

I even chop salami or mettwurst small and add to Spaghetti alla
putanesca, for a bit more flavour and texture.
 
 -> Good that you experiment with such apparently disparate combinations.
 -> I often combine peanut butter, cheese and cucumber on my toast.

 RH> That's not one I could eat I don't think.  The cheese and peanut
 RH> butter  would fight each other.  

The cheese and peanut butter are rather dry together, but a layer of
cucumber slices in between provide the moisture and some more crunch.
 
 -> How do you make wine without fermentation?

 RH> I think you kill the fermentation somehow after the wine has been
 RH> made.   I've never had any that made me want to take a second sip, so
 RH> it's hard for  me to know for certain without doing some digging.

But doesn't cooking bread kill the fermentation?  And waiting for wine
to ferment takes a lot longer than waiting for bread to rise....
 
 -> (Showing my ignorance of sephardic food once again)  I tried to find
 -> out exactly what matzoh meal is, and looked into my recipes, coming up
 -> with the info as given below, which is not all that informative.)

 RH> Ground up matzoh - it's baked and then mashed up.  You can make the 
 RH> equivalent (although why you'd want to I have no clue) out of plain
 RH> water  crackers that aren't dead white.  It's actually Ashkenazi rather
 RH> than  Sephardic.

Oh.  I'm not much wiser.  Maybe some day I will try it.
 
 ->  RH> to a non-Jewish neighbor.  The neighbor then "sells" the stuff back
 ->  RH> after  Passover.  Either that, or you put it all in the tool shed 
 ->  RH> the duration.
 -> 
 -> Just as well there are rabbis to advise on all those details...

 RH> They're about the only ones who can keep it all straight, and even
 RH> they have 
 RH> to keep textbooks handy for the more esoteric stuff.  New foods, or at
 RH> least 
 RH> new to the locality foods, require some research and work. 

And I doubt if all the rabbis agree with each other - or is there a
central authority which issues directive regarding food and drink?
 
 -> 11th to 13th centuries, when the Muslim rulers were tolerant of the
 -> both the Jews and Christians.  After 1492 the Christian Kings,
 -> Ferdinand and Isabella, with the help of the Inquisition, expelled the
 -> Jews.  The old Roman/Visigoth/Moorish/Christian walled city of Toledo
 -> has 2 simple, elegant sinagogues and a Jewish museum.
 -> 
 RH> Lots of folks had to convert, pretend to convert, or skedaddle. 
 RH> That's why  lots of Dutch Jews had Spanish family names.  Still do if I
 RH> remember right. 

And then there was another exodus in the 1930s ahead of the Fascists.
My first wife's first husband's parents arrived in England then.
Their name was Goldstein, later Anglicised to Golding.

 -> of the Moorish design with a courtyard garden and dining area.  That
 -> is my favourite style of house for the Mediterranean climate.
 -> 
 RH> It sounds nice.  As long as it's not raining anyway; then it could get
 RH> a bit sloshy. Dilutes the wine and all that.

With a verandah facing into the courtyard, you can sit, sipping your
wine while watching the rain falling on the flowers...

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Spanish Garlic Soup
 Categories: Spanish, Soups, Garlic, Jw
      Yield: 4 Servings
 
     10 cl Garlic; peeled & sliced
    1/4 c  Olive oil
      5 c  Beef broth
      1 c  Dry sherry
           Salt and pepper
      4 sl French bread; toasted
           Parmesan cheese; shredded
 
  Similar to French onion soup with a light clear broth and a distinct
  but not harsh garlic flavor.
  
  Saute garlic in oil until golden. Heat broth with sherry; when broth
  reaches the boiling point, add the garlic with the oil. Season with
  salt and pepper to taste; and simmer 30 min. Strain out the garlic
  and re-heat. To serve, sprinkle the toast slices generously with
  cheese and place them in a hot (425) oven for about 3 min. Place
  toast in soup dishes and pour in soup.
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)