tag:blogger.com,1999:blog-7148735542162027173.post8280489884637177106..comments2022-01-15T06:25:17.645-05:00Comments on 365 Dollar Year: Day 68- Cookbooks and "Leftovers"j.http://www.blogger.com/profile/05488121165040555447noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-7148735542162027173.post-65192670033765844422010-05-10T18:40:36.310-04:002010-05-10T18:40:36.310-04:00I've never had a traditional borscht that had ...I've never had a traditional borscht that had cabbage in it (though I've had it prepared by people who immigrated to the States from various Eastern European countries). From what region was yours made in the style of? I'm only used to schi necessitating the use of cabbage.Alliehttps://www.blogger.com/profile/09981628640737207011noreply@blogger.comtag:blogger.com,1999:blog-7148735542162027173.post-51454708310211286332010-04-22T22:09:47.090-04:002010-04-22T22:09:47.090-04:00Watchout- I haven't read that one yet, though ...Watchout- I haven't read that one yet, though I have heard the "cheese is addictive" thing before. It certainly makes sense. I'll check the library for it.<br /><br />Kim- Sorry, most people don't, so I wanted to cover it, just in case. I can see how a lot of people at home might "cheat"- I found a couple recipes that even used yogurt to develop the starter- but I'd assume (perhaps wrongly?) that delis or bakeries specifically marketing to the more observant end of the kosher eating spectrum would use parve bread. <br /><br />I dunno if you're the worst ever- I had a friend once who *did* have a bacon cheeseburger for passover- on a yeasty fluffy bun. Ah, college.j.https://www.blogger.com/profile/05488121165040555447noreply@blogger.comtag:blogger.com,1999:blog-7148735542162027173.post-30555305514057488312010-04-22T20:20:02.198-04:002010-04-22T20:20:02.198-04:00j,
You're talking to the worst Jew from NY he...j,<br /><br />You're talking to the worst Jew from NY here - I know all the parve rules, I break them daily. ;) I was wondering about the pastrami sandwich, and found that traditional jewish rye is kosher, (sour rye), but takes a number of days to make traditionally, so some people cheat and include dairy in the process. The problem is that the label 'kosher' gets used, which doesn't always mean 'parve', and combining kosher bread with meat might make it not kosher.<br /><br />Thanks to my friend the 'good' Jew for that bit of info on marketing shenanigans.KA Congdonhttps://www.blogger.com/profile/11253724993779319583noreply@blogger.comtag:blogger.com,1999:blog-7148735542162027173.post-15125004706931825562010-04-22T18:17:47.958-04:002010-04-22T18:17:47.958-04:00hey J have you heard of/read the short book "...hey J have you heard of/read the short book "skinny bitch" yet? request it at your local library (free!!) and read it! its really good, about eating healthy (i.e. vegan!), etc.<br />basically as of today i am no longer a vegetarian-but-might-try-vegan-someday, i am a 'vegan who might slip occasionally!'. It really moved up being a vegan on my life list. This book even explains that loving cheese is actually a chemical addiction. wow! its not our fault that we slip, haha.<br />and why diet soda (i.e. aspartame) is veryyyy baddddd. goodbye diet coke :-(. so interesting though!!<br />anyways u might really enjoy it, i did!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7148735542162027173.post-53018484590875504682010-04-22T17:43:03.571-04:002010-04-22T17:43:03.571-04:00Kim- a "traditional" Jewish (or NY) rye ...Kim- a "traditional" Jewish (or NY) rye bread contains neither meat nor dairy, but is parve, so can be eaten with *either* meat *or* dairy. Most pastrami in the US is beef pastrami, from the farthest back part of a brisket (the "navel end"). Strict kosher food rules require that dairy and meat not be served or eaten together, and in some really observant homes there may even be two kitchens.<br /><br />Fun bit of trivia- fish is neither meat nor dairy in the world of kosher food, so gefilta (and other) fish are parve, so veggies and vegans still have to check labels on parve foods, just in case.j.https://www.blogger.com/profile/05488121165040555447noreply@blogger.comtag:blogger.com,1999:blog-7148735542162027173.post-47409780026622265652010-04-22T17:30:01.919-04:002010-04-22T17:30:01.919-04:00This whole rye bread thing has really peaked my cu...This whole rye bread thing has really peaked my curiousity. Has anyone actually claimed that pastrami on rye is kosher? I think I'm going to have to do some research on this. Maybe it was just one source that screwed up the recipe, and real 'jewish rye' is milk-free?KA Congdonhttps://www.blogger.com/profile/11253724993779319583noreply@blogger.comtag:blogger.com,1999:blog-7148735542162027173.post-2870714842368719872010-04-22T15:02:46.040-04:002010-04-22T15:02:46.040-04:00I know the milk/lactose dilemna...the slightest bi...I know the milk/lactose dilemna...the slightest bit of dairy and I'm in agony. But, thankfully, soy is "ok"-i like it..still feel some "dairy-distress"--don't even wanna consider adding it to my allergy list, so gonna pretend.<br /> Someone i met gave me a super quick and easy recipe for beer bread. Basically it's self-rising flour and beer...might be one more ingredient. It takes on the flavor of whatever beer you use..ie:raspberry beer...a raspberry-flavored bread. I can get the actual recipe for you if you want it.Anonymoushttps://www.blogger.com/profile/16089875742398102328noreply@blogger.comtag:blogger.com,1999:blog-7148735542162027173.post-89747391837962729352010-04-22T13:10:23.736-04:002010-04-22T13:10:23.736-04:00Kim- I know I can just use water- I'll actuall...Kim- I know I can just use water- I'll actually be using a totally different recipe when I get around to making rye bread. The recipe doesn't even suggest normal milk, but buttermilk- so it's obviously a desperate attempt to recreate the flavor without any idea of the real recipe or technique. But it was kinda like opening a "for passover" cook book and having the first recipe be for bacon cheese burgers. It makes me less likely to believe the other recipes are accurate. <br /><br />Ruby- I had that problem too, actually- and I'm a great A to F jumper, so no problem there. Sitting at home with flour and potatoes, knowing I've seen Mario make them on TV, but unable to find an actual recipe. Drove me nuts!j.https://www.blogger.com/profile/05488121165040555447noreply@blogger.comtag:blogger.com,1999:blog-7148735542162027173.post-51983241024180069752010-04-22T11:07:04.137-04:002010-04-22T11:07:04.137-04:00This might be a situation where I jump from A to F...This might be a situation where I jump from A to F without saying what B,C,D and E were... but your recipe frustrations reminds me of the time that I was looking for a good gnochi recipe and a lot of what I found on the internets involved "buying gnochi" then cooking it in some sort of sauce... I was like "No, I want to make the actual gnochi! you know with potatoes!"Ruby Leighhttps://www.blogger.com/profile/17945459560196775957noreply@blogger.comtag:blogger.com,1999:blog-7148735542162027173.post-37935413022654695432010-04-22T09:13:37.125-04:002010-04-22T09:13:37.125-04:00I'm starting to look into baking my own bread,...I'm starting to look into baking my own bread, too, and I've noticed a lot of recipes say it is ok to substitute water for milk. Since soy milk is kind of pricey, you might want to try that for your rye.KA Congdonhttps://www.blogger.com/profile/11253724993779319583noreply@blogger.com