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Recipe and question



  • 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 tongue from your childhood, then I hope you try it again. Old traditions should not completely die out, because uniformity is death to any culture.[p]If anyone has any new twists on how to make tongue, then I'm really interested! And if anyone knows a sure-fire recipe for Montreal-style smoked meat (a better version of Romanian pastrami) then please send me that too. How about cholent? Or do I have to try it myself and then post the recipe?[p]Larry

  • CatCat Posts: 556
    Larry Maler,[p]There's a brief section on cholent in Claudia Roden's 'The Book of Jewish Food' (an incredible collection of recipes, surrounded by extensive research on history & culture). It includes a recipe for kishke - want to start a thread on that next? ;-}[p]If you're interested I'd be happy to copy & snail-mail the section to you. Let me know if you'd like my Romanian bubbe's recipe for chopped eggplant; it's terrific roasted on the Egg.[p]Cathy[p]
  • 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 around it, just some manufactured plastic![p]What's the world coming to?[p]Larry

  • CatCat Posts: 556
    Larry Maler,[p]My dad's spoken of ecra, but I don't recall my grandmother ever making it. Sorry I can't help. [p]In these modern times, I guess you'll just have to make your own kishke...[p]Cathy

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