Posted by Joke at 9:44 AM
MsCellania posted at 11:13 AM, April 15, 2006
Joke posted at 1:13 PM, April 15, 2006
Grouper works out quite well in quenelles. The straight-on gefilte fish recipe, well, that I have issues with.
Oh, the Woody Allen routine? It involves a Jewish guy who gets shot by a hunter.
Poppy Buxom posted at 2:04 PM, April 15, 2006
So when are you making the kreplach, already?
And why haven't you mentioned wine?
And what's all this about your not liking the standard gefilte fish recipe? What's the matter--you don't like having a live carp swimming in your bathtub?
MsCellania posted at 3:03 PM, April 15, 2006
Well, here I am back from Trimming the Lamb. I had missed a bunch of silver skin, to boot, so it was an effort worth spending. The apricot chutney is done and room-temping; the lamb she's a-restin', nicely Morrocan-spice rubbed and tucked back into the web sleeve; the salad and dressings are made and chilling; the brown rice is loaded into the rice maker; the garbanzo and spinach salad is left to be done. I like to do that closer to the meal as it's nice warmish.
I cheated and bought a fruit tart at the store. I hope it's decent. I hope the hubby remembers the wine on his travels. Last festivity we had, Oldest remembered the wine, which was amusing. Like we are all such sots, even the children know Got To Get The Wine.
MsCellania posted at 3:08 PM, April 15, 2006
Poppy - I thought the PS WAS the wine - Douay Rheimsish and KJV - But I guess it wasn't a German wine or BV. OOPS.
And Yes, that's the WA routine I was thinking about! Gads, I'm old enough that I remember seeing BANANAS at a theatre.
Badger posted at 4:57 PM, April 15, 2006
Nasty fat is a dealbreaker for me, meat-wise. Because the fat should be the BEST PART. Except when the skin is the best part.
We are having ham. But not for Passover, because that would be wrong, obviously.
Joke posted at 7:09 PM, April 15, 2006
The Chosen guests will choose the wine and bring all the menut itmes needed to round things out.
Is that "mechoui" lamb you're making?
Lamb fat is grody, like, to the max. But I'm roasting the lamb low and slow (Les Halles cookbook recipe Lamb "a la Sept Heures") and with a ridiculous amount of garlic and rosemary.
Poppy Buxom posted at 7:21 PM, April 15, 2006
Well, color me perverted, but I like lamb fat. My favorite part of my favorite meat (rib lamb [NOT loin] chops) is the fat at the end of the rib part. It is with mega-pangs of regret that I cut it off and leave it on my plate.
And Joke, I asked about the wine because I figure you'd have all kinds of foodie/Kosher wine recommendations to make. Even for those of us who are having ham for Easter dinner.
(I grew up eating leg of lamb for Easter, but we were a large family and one curry and maybe a few sandwiches (with my mother's awesome home-made chili sauce) took care of the leftovers. But there are only the four of us, and the children aren't really going to tuck into much meat, so Ham it am.)
MsCellania posted at 11:07 PM, April 15, 2006
Mostly Mechoui but no mint (cilantro instead) and not kebab'd. Also, LOTS more paprika. It was good. But I overcooked it by about 10 minutes - Grrrrrrrrr.
And we ended up with a guest - the psychiatrist next door came over. A Spaniard, who is Jewish. Our grace is real Jesus-y (the traditional Bless Us Oh Lord and These Thy Gifts which we are about to receive, from thy bounty, through Christ Our Lord Amen). We make the sign of the cross before and after.
Well, I just sat back down and I forgot where I was going with that... OH! I remember; he scratched his nose as we were all zigging and zagging for the sign of the cross and I about fell out of my chair, thinking he was doing it too. Isn't the standard joke: A plane crashes, a rabbi and priest survive. The priest crosses himself, as does the rabbi. The priest is incredulous "You just made the sign of the cross?!" "NO!" states the rabbi "I'm checking for Spectacles, Testacles, Vallet and Vatch!"
Joke posted at 7:44 AM, April 16, 2006
I don't know JACK about KFP wines. There, something about which I'll admit to being ignorant.
However, for the big family Easter thing at my sister's we'll have some variant of ham. I suggest you drink: 2003 Schloss Wallhausen Riesling Kabinett. It goes well with all those sweet/salty/savory flavor touchpoints of ham.
Get thee a leave-in, digital meat thermometer. They're, like, $15.
Poppy Buxom posted at 11:41 AM, April 16, 2006
I'm not processing anything you've said about Reisling (although I love it.)
I'm just basking in the moment. You. have. admitted. ignorance.
Hallelujah! The Lord has risen indeed. :D
Joke posted at 1:05 PM, April 16, 2006
It took as long as it did because I had yet to find something about which I was wholly ignorant.
But be of good cheer, perhaps I'll find something else in 4-5 years.