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Larry Maler

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Larry Maler
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  • Kevin D, Here's something out of left field to try. I've used it with deskinned and defatted chicken breast and turkey breast, both of which might otherwise end up dry.[p]Try marinating the meat overnight in cocoanut milk (mixed with any other spi…
  • Yes it's me again. Before anyone posts on this, I know that traditionally yogurt is used instead of coconut milk for tikka or tandoori, but I thought that the higher fat content of coconut milk would make the breasts moister.[p]It did! Try it your…
  • Cat, Eggplant gives me heartburn. But if your bubbe had a recipe for Ecra (a fish egg spread similar to taramosalata, but better), then I'd really be interested![p]As for kishke, I bought some froma deli near me, and it didn't even have intestine …
  • Thank-you all for your posts on my tongue (& your help on my vent problem).[p]If you hate the very idea... then I wish you the courage to try tongue one day. (Find a Jewish or German deli. Either might have it.)[p]If you fondly remember eating ton…
  • Nature Boy, The criterion for good tongue is the same as for any meat: you want it to be fresh. Also since tongue is a pretty fat meat (on the inside), you should get one that doesn't look too fat on the outside too.[p]And you're right. In a deli…
  • Cat, Yep, a whole cardomom pod. I used the large black cardomom, but I guess that a small white one would be just as good.[p]Why not make it for your squeamish husband and make up a different name for it. How about something exotic sounding: Nort…
  • YB, You should know that beef, calf and pork tongue are pretty standard European cooking, not thought of like we think of roadkill. Beef tongue, in particular, is served in sandwiches in most good Jewish delis, even here in the US.[p]Just because …
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