http://www.talkaboutcooking.com/group/rec.food.cuisine.jewish/ $ en-us Copyright 2003-2005, Talk About Network. All Rights Reserved. 2008-11-22T15:11:27+00:00 TAN rss@talkaboutnetwork.com Discussion hourly 1 1970-01-01T00:00+00:00 http://tan12.talkaboutnetwork.com/images/spacer.gif http://www.talkaboutcooking.com/group/rec.food.cuisine.jewish/ http://www.talkaboutcooking.com/group/rec.food.cuisine.jewish/messages/10722.html Super Hot Assam Curry Paste This recipe is adapted from a recipe collected by Englands King of Curries, Pat Chapman. Use it in place of commercial curry pastes or powders. 1 dried Naga Bhut Jolokia pod, seeds removed, ground in a spice mill (wear ... Nick Cramer ltn_cramer@[EMAIL PROTECTED]... Discussion 2008-11-17T12:37:24+00:00 http://www.talkaboutcooking.com/group/rec.food.cuisine.jewish/messages/10721.html Brian Mailman wrote: This mini-FAQ is posted twice monthly. Please address suggestions for this mini-FAQ to the moderation team, rfcj-mods at zorch.sf-bay.org (obviously, remove the spaces, and the at is @.). F... Brian Mailman ltbmailman@[EMAIL PROTECTE... Discussion 2008-11-17T06:08:53+00:00 http://www.talkaboutcooking.com/group/rec.food.cuisine.jewish/messages/10717.html Brian Mailman wrote: This mini-FAQ is posted twice monthly. Please address suggestions for this mini-FAQ to the moderation team, rfcj-mods at zorch.sf-bay.org (obviously, remove the spaces, and the at is @.). F... Brian Mailman ltbmailman@[EMAIL PROTECTE... Discussion 2008-11-01T11:20:27+00:00 http://www.talkaboutcooking.com/group/rec.food.cuisine.jewish/messages/10714.html Sorry if this gets posted twice, but it disappeared before I hit the submit button. Im a new poster but Ive been lurking a while and enjoying the recipes. I am trying to find out if there are regional variations for blintzes. My family, Romanian a... Barbara ltbleckstein@[EMAIL PROTECTED] g... Discussion 2008-10-27T06:45:24+00:00 http://www.talkaboutcooking.com/group/rec.food.cuisine.jewish/messages/10711.html Liege syrup - to my daughters: read its history! If you make it, please let me know what you and the kids think of it, so I can tell Philippe. From my friend, Philippe Lemaire, Liege, Belgium: Here is your own recipe with the French removed : Ingr... Nick Cramer ltn_cramer@[EMAIL PROTECTED]... Discussion 2008-10-23T06:52:16+00:00 http://www.talkaboutcooking.com/group/rec.food.cuisine.jewish/messages/10710.html Cheese Types Cheese is seldom classified by the animal that produced the milk, probably because many kinds of cheese can be made from each milk, or mixture of milks. Also, one milk can often be substituted for another. One term that does specify th... Nick Cramer ltn_cramer@[EMAIL PROTECTED]... Discussion 2008-10-19T16:16:34+00:00 http://www.talkaboutcooking.com/group/rec.food.cuisine.jewish/messages/10709.html Caponata Siciliana: 3 Tbs extra virgin olive oil 600g (1 1/4 lb, 3 1/2 cups) diced (unpeeled) aubergine (eggplant) 1/2 medium onion, finely chopped 2 small sticks celery, finely chopped 15-20 pitted green olives, chopped 3 Tbs chopped drained bottle... Nick Cramer ltn_cramer@[EMAIL PROTECTED]... Discussion 2008-10-19T16:15:26+00:00 http://www.talkaboutcooking.com/group/rec.food.cuisine.jewish/messages/10708.html Cactus Pear Marmalade 1 medium sized orange, unpeeled 3/4 cup water 2 cups mashed Cactus Pears (about 4) 3/4 cup orange juice 1 Tbs lemon juice 1/2 pkg powdered pectin 1-1/2 cups sugar Cut orange into very thin slices, removing seeds. Soak in 3/4 c... Nick Cramer ltn_cramer@[EMAIL PROTECTED]... Discussion 2008-10-18T22:26:27+00:00 http://www.talkaboutcooking.com/group/rec.food.cuisine.jewish/messages/10707.html Brian Mailman wrote: This mini-FAQ is posted twice monthly. Please address suggestions for this mini-FAQ to the moderation team, rfcj-mods at zorch.sf-bay.org (obviously, remove the spaces, and the at is @.). F... Brian Mailman ltbmailman@[EMAIL PROTECTE... Discussion 2008-10-16T11:06:10+00:00 http://www.talkaboutcooking.com/group/rec.food.cuisine.jewish/messages/10706.html Brian Mailman wrote: This mini-FAQ is posted twice monthly. Please address suggestions for this mini-FAQ to the moderation team, rfcj-mods at zorch.sf-bay.org (obviously, remove the spaces, and the at is @.). F... Brian Mailman ltbmailman@[EMAIL PROTECTE... Discussion 2008-10-01T20:16:56+00:00 http://www.talkaboutcooking.com/group/rec.food.cuisine.jewish/messages/10705.html Egg dumplings 1 egg 1/8 tsp salt 1/3 cup flour 1/2 tsp baking powder Beat until smooth and drop 1/2 tsp at a time into boiling chicken soup or any clear broth. Push the batter off the spoon quickly so that it will fall in one lump and thus swell in... Nick Cramer ltn_cramer@[EMAIL PROTECTED]... Discussion 2008-09-27T19:44:39+00:00 http://www.talkaboutcooking.com/group/rec.food.cuisine.jewish/messages/10704.html Russian Black Bread submitted by warren from U.S. Mix 4 cup unsifted rye flour and 3 cup unsifted white flour. In a large bowl, mix 2 1/2 cup of the flour mixture 1 tsp. sugar 2 tsp. salt 2 cup whole bran cereal 2 Tbsp crushed caraway 2 tsp. insta... Nick Cramer ltn_cramerSPAM@[EMAIL PROTEC... Discussion 2008-09-27T19:44:40+00:00 http://www.talkaboutcooking.com/group/rec.food.cuisine.jewish/messages/10703.html GERMAN STYLE RED CABBAGE Christine Vandekief 1 cabbage, 2-3 pounds, shredded cored a couple of apples, peeled, cored and chunked 1/2 cup water 3 Tbs. butter 1/2 cup cider vinegar 1/4 cup brown sugar, packed salt pepper to taste Toss the shredded c... Nick Cramer ltn_cramer@[EMAIL PROTECTED]... Discussion 2008-09-27T19:19:20+00:00 http://www.talkaboutcooking.com/group/rec.food.cuisine.jewish/messages/10702.html Prune Potato Tsimis for Sukkot 3/4 lb sour prunes 5 medium potatoes 1 lb brisket or plate (brust or flanken) salt to taste 1 Tbs onion, cut fine 2 Tbs syrup or honey 1/3 cup sugar dash of cinnamon 1 Tbs flour Wash the prunes thoroughly in boiling ... Nick Cramer ltn_cramer@[EMAIL PROTECTED]... Discussion 2008-09-27T11:43:11+00:00 http://www.talkaboutcooking.com/group/rec.food.cuisine.jewish/messages/10701.html Deep-fried bananas (Thai Gluey Tord) The bananas should be ripe, but not overly so. If you use packaged coconut, try to get the unsweetened kind, otherwise reduce the sugar by 1 Tbs. Serve immediately. Sprinkle with powdered sugar if you like. Serve... Nick Cramer ltn_cramer@[EMAIL PROTECTED]... Discussion 2008-09-26T17:40:27+00:00 http://www.talkaboutcooking.com/group/rec.food.cuisine.jewish/messages/10700.html Cajun Coleslaw 5 tablespoon mayonnaise, (heaping) 2 tablespoon yellow mustard (heaping) 2 tablespoon olive oil 1 teaspoon louisiana hot sauce 2 tablespoon ketchup 1 tablespoon wine vinegar 1 teaspoon garlic salt 1 tablespoon lea perrins 1 juice of ... Nick Cramer ltn_cramer@[EMAIL PROTECTED]... Discussion 2008-09-26T17:43:35+00:00 http://www.talkaboutcooking.com/group/rec.food.cuisine.jewish/messages/10696.html Gravlax This is a very traditional Scandanavian method for curing salmon. The results are similar to the more commonly known lox: Ingredients 2 lb salmon fillet, split in half lengthwise 4 tbs coarse salt 3 tbs light brown sugar 1 tbs coarsely gro... Nick Cramer ltn_cramer@[EMAIL PROTECTED]... Discussion 2008-09-25T12:18:36+00:00 http://www.talkaboutcooking.com/group/rec.food.cuisine.jewish/messages/10695.html Garlic Hasselback Potatoes with Herbed Sour Cream Recipe courtesy Sunny Anderson 16 ounces red new potatoes 3 to 5 garlic cloves, thinly sliced 4 tablespoons butter, melted 2 tablespoons olive oil Salt and freshly ground black pepper Herbed Sour Cr... Nick Cramer ltn_cramer@[EMAIL PROTECTED]... Discussion 2008-09-25T11:58:42+00:00 http://www.talkaboutcooking.com/group/rec.food.cuisine.jewish/messages/10694.html Tequila Lox 2 each 1 Lb salmon fillets (skin on) 2 Tbsp crushed black pepper 1/4 Cup dark brown sugar 1/4 Cup coarse salt 1/2 Cup fresh cilantro leaves 1/4 Cup fresh dill weed 1/4 Cup fresh chives 1/4 Cup golden tequila... Nick Cramer ltn_cramer@[EMAIL PROTECTED]... Discussion 2008-09-25T11:06:35+00:00 http://www.talkaboutcooking.com/group/rec.food.cuisine.jewish/messages/10693.html Preserving meat for winter by soaking in salt brine is a time-honored method. Corning is an ancient technique for preserving raw meat for long periods. It involves rubbing the meat in a mixture of salt and spices and then keeping it covered in the re... Nick Cramer ltn_cramer@[EMAIL PROTECTED]... Discussion 2008-09-25T10:47:57+00:00 Search talkaboutcooking.com Jewish Cuisine q http://talkaboutcooking.com/group/rec.food.cuisine.jewish/search.html