Reply Thu 21 Apr, 2016 10:11 am


 
View best answer, chosen by tsarstepan
jespah
 
  2  
Reply Thu 21 Apr, 2016 10:59 am
@tsarstepan,
Oooh, that looks good.

I think a lot of people get caught up in the idea of watching the leavening, when the reality is, a lot of foods are perfectly fine and require no or nearly no alterations whatsoever.

Take salad dressing. All you really care about is to assure it's not made from corn or soybean oil, and even then you only give a damn if you're Ashkenazi. Sephardic Jews don't care about legumes during Pesach. Make your dressing with olive or safflower or sesame oil, and you're fine. A roasted chicken is lovely. Stuff it with aromatics like garlic and onion, or citrus fruit like lemons. Season with anything other than corn syrup, which would be gross anyways. Serve with potatoes and a side that isn't a legume (so peas and carrots are fine, so are asparagus and artichoke hearts; corn and beans are no good) and life is grand.
ehBeth
 
  2  
Reply Thu 21 Apr, 2016 11:05 am
@tsarstepan,
that looks yummy

brings back memories of Michelle M bringing matzo crackers for snack in grade 3 and 4 - we'd dress them up with cheese and stuff that we had <sigh> good good memories
0 Replies
 
ehBeth
 
  1  
Reply Thu 21 Apr, 2016 11:07 am
@jespah,
Is vinegar ok for the roasted chicken? if so, that's my latest trick to hyper-crisp up the chicken skin ... sprinkling vinegar over every 15 minutes or so ... same effect as lemon juice but easier than squeezing a pile of lemons
ossobuco
 
  1  
Reply Thu 21 Apr, 2016 11:41 am
@ehBeth,
No way I'd make this myself, being a scaredy cat about hot oil - but I've had a big flowery one in a restaurant in Rome. My idea of the best chips ever.

http://www.chowhound.com/recipes/carciofi-alla-giudia-jewish-style-artichokes-28376
http://www.epicurious.com/recipes/food/views/carciofi-alla-giudea-232077
http://italianfood.about.com/od/artichokes/r/blr0375.htm
http://f.tqn.com/y/italianfood/1/S/t/C/1/carciofogiudias.jpg



I've made carciofi alla romana a lot of times though, and those are much easier (to me) and completely delicious -

http://www.foodnetwork.com/recipes/mario-batali/artichokes-roman-style-carciofi-alla-romana-recipe.html
http://foodnetwork.sndimg.com/content/dam/images/food/fullset/2003/1/10/3/MB2C07_CARCIOFI_ALLA_ROMANA.jpg.rend.sni12col.landscape.jpeg

http://www.williams-sonoma.com/recipe/braised-whole-artichokes.html
(these are alla romana)
http://rk.wsimgs.com/wsimgs/rk/images/dp/recipe/201536/0078/img13l.jpg

Some recipes say to split the artichoke lengthwise (re the romana recipe), and I do, easier to take out the chokehair stuff.
0 Replies
 
ossobuco
 
  1  
Reply Thu 21 Apr, 2016 02:38 pm
I see I just killed the tread with a lot about artichokes...

I leave this last tidbit: don't toss american fairly big and tough artichoke leaves down the garbage disposal. You'll be sorreeeeeee. Don't know how tough they are elsewhere than my part of the U.S.
Ragman
 
  1  
Reply Thu 21 Apr, 2016 03:11 pm
@ossobuco,
Ill pass-over those tough artsy-choke leaves. And, as for the choke, I thought they eliminated the choke on cars in the late ' 50s?
ossobuco
 
  1  
Reply Fri 22 Apr, 2016 03:24 pm
@Ragman,
Too bad I can't spell the word 'thread'.

I learned to drive with my father and uncle and a 50's Volkswagen and a big parking lot. Did it have a choke? I think that was the word..
Let the choke out!!
firefly
 
  1  
Reply Sat 23 Apr, 2016 05:45 am


http://2.bp.blogspot.com/-iyXJmMUvkKs/VqnXw-9twgI/AAAAAAAAArM/9wzMhZRzQHQ/s320/Passover%2BImages%2B1.gif https://fedweb-assets.s3.amazonaws.com/fed-59/2/PassoverPlate%2520%25231.jpg
0 Replies
 
jespah
 
  1  
Reply Sat 23 Apr, 2016 07:45 am
Woot recipes!

Vinegar is perfectly fine. All that people care about is leavening (e. g. yeast and things made with it) and legumes and corn, oddly enough, if you're Ashkenazi. Hell, Sephardim will eat rice.

Off to make an omelet. Smile
0 Replies
 
firefly
 
  1  
Reply Sat 23 Apr, 2016 07:52 am
WATCH: NYPD Officers Eat Matza for the First Time - Earning a Dry Response

Happy Passover video documents humorous reactions to the taste - or lack thereof - of matza.
http://www.haaretz.com/jewish/news/1.715919

I generally only buy egg matzohs, which are much more palatable than the plain, particularly when lavished with butter or cream cheese. Wink
0 Replies
 
Ragman
 
  1  
Reply Sat 23 Apr, 2016 08:33 am
@ossobuco,
Do you mean he told you to let out the clutch (standard transmission)?

Though, the '61 VWs was the last year they had a carburetor choke.
ossobuco
 
  1  
Reply Sat 23 Apr, 2016 10:07 am
@Ragman,
I don't remember.. but probably.

Meantime, now I want to try some egg matzohs.
Ragman
 
  1  
Reply Sat 23 Apr, 2016 01:57 pm
@ossobuco,
I've had them most of my adult life. Meh...Great if you want to bring on a case of constipation.
ossobuco
 
  1  
Reply Sat 23 Apr, 2016 02:07 pm
@Ragman,
I think I've only had Harvey's Matzo Ball Soup. But only is the wrong word, he was a great cook.
0 Replies
 
Sturgis
 
  1  
Reply Sat 23 Apr, 2016 02:34 pm
Now I want some matzo brei.
Ragman
 
  1  
Reply Sat 23 Apr, 2016 03:12 pm
@Sturgis,
What I like to eat is when I take egg matzoh and breaking it up into larger pieces, then soaking it in egg batter and pan frying.

{Edit: never really read your note, Sturgis. Of course, for those who aren't familiar, that IS the what matzoh brei is }
0 Replies
 
ossobuco
 
  1  
Reply Sat 23 Apr, 2016 03:32 pm
@Ragman,
To scroll back on silliness, I got my learner's permit circa mid 1957. No wonder I don't remember.

A friend's father taught automotive classes at Santa Monica City College (long may it prosper). I might have saved myself some grief in life if I signed up for one of those auto classes.


Back to Matzo.

Sounds like a good car name.

0 Replies
 
firefly
 
  1  
Reply Sat 23 Apr, 2016 08:29 pm
@Sturgis,
And now you've sent me searching out matzoh brie recipes because I'd like to make some for breakfast.
https://www.google.com/?gws_rd=ssl#q=matzoh+brei
Ragman
 
  1  
Reply Sun 24 Apr, 2016 03:44 am
@firefly,
The only thing you need to remember is soak the egg matos in hot water first. The rest is like making French toast.
 

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