As someone who has (non-shell)fish allergy but eats shellfish, the cod substituted for lobster sounds especially unpleasant. The inverse - people with shellfish allergies who eat (non-shell)fish - is much more common and tends to be a more intense reaction, so if ground up shellfish bits get passed off as some other fish, someone will eventually go into anaphylaxis and die.
It does still apply. Jewish law has evolved over the centuries to create a lot of 'extra' rules to keep people from breaking the initial rules. So, if the Torah says 'don't boil a calf in its mother's milk' that becomes in Rabbinic law 'don't mix dairy with any kind of meat' which then becomes 'wait 6 hours after eating meat before you eat any dairy (lest you still have a shred of meat suck in your teeth)'. etc.
Not even joking: how would this recipe hold up in a waffle iron?
I'm also averse to the cleanup involved in frying stuff at home, with the exception of a special occasion once or twice a year, but I hear you on the mediocrity of baked falafel. Could a well-oiled waffle iron be the answer?
Sure, a hefty minority of people dislike cilatro. But lots of people have food dislikes of all sorts. Why should this one: 1) inspire disproportionately more vehemence and disdain and 2) be catered to by default?
You'll find equally large numbers people who hate blue cheese or mayonnaise or nuts or turnips. Why are only the cilantro-haters of the world this demanding and embittered? (I'm half-joking here...but only half)
@engill, Where else on the North Shore? As a recent transplant to the north shore from Boston, I'm eager to know!
@VeganWithaYoYo, Smitten Kitchen has a pretty good knish recipe that could be veganized if you have a go-to egg replacer you like for the dough.
Is the coating on sourpatch kids just a combination of sugar and citric acid (available from anywhere that sells canning supplies or sold as "sour salt" at old timey kosher grocery stores)? I think sprinkling that on all manner of things is quite doable!
As another resource on this topic, I highly recommend the blog called "The Feeding Doctor." It's written by a pediatrician who specializes in treating children with really intense and complex food issues (for example, adopted kids from food-scarce environments who become completely obsessed with food; or kids who are so picky it becomes a health risk) using Ellyn Satter's Division of Responsibility model. It's very interesting and well-written. I'm not even a parent, but I feel like I learn something every time I read it.
I'd apply a british racing green thermapen to ribeye steak on my new (to me) grill.
pickled green tomatoes!
Thanks for this!
To clarify, what annoying about peppercorns is that they happen to share a name, "pepper", with stuff from a completely unrelated botanical family. I'm sure being allergy to capsicums as well as peppercorns would be way worse than just one or the other...
My girlfriend has what is possibly the most annoying singular allergy for restaurants - she's allergic to everything in the Capsicum family in a way that will produce serious distress if she eats them (not quite epi pen level yet, but getting there). That includes obvious things like bell peppers and hot peppers, and apparently less obvious things like paprika and pimentos. Annoyingly, it doesn't include peppercorns (black pepper, white pepper, etc.), which we've often had to also explain. I get the impression that a lot of servers think she just doesn't like spicy things and is being dramatic and saying that she says she has an allergy as an excuse to make them take that preference seriously.
It also seems like a minor food trend to put hot peppers in various things that don't normally tend to have the. Hot chocolate and chocolate cake being the most common of these, but once she ordered a home brewed ginger ale which had cayenne pepper in it, without that being noted on the menu or mentioned by the server even though she had already explained about the allergy. It was quite delicious ginger ale (my job is to eat/drink the surprise allergy reject items), but better to know ahead of time.
garlic and lots of crushed red pepper flakes
That would last about 15 seconds in my pantry before a nice family of moths took up residence in that rice. It's all mason jars for us, not for the hipster pinterest aesthetic, but for the moth-proof seal.
I like mashing an anchovy or two in with the mayo and/or some red or green curry paste.
This sounds like the most fun job ever!
I have a lot of Entenmann's nostalgia! For whatever reason, Entenmann's products were some of the most reliably mass-produced snack foods that were both easily available and kosher, so they were staples of the Heberew schools and Jewish summer camps I attended in the 80s and early 90s. The mini chocolate chip cookies were definitely my favorites as a kid, and those are the only one of their products that I still unabashedly love. I definitely used to really dig those chocolate frosted donuts, though, and whatever their cheese danish strudel thing was called.
Pressure cooker is definitely the way to go. No soaking; 20 minutes cooking time instead of two hours; and much more consistent results.
"Much like Kenji did the Chick-Fil-A hack, it would be great to do a SodaStream hack too."
Yes! That set an awesome precedent for SE's concerns around social justice issues. Y'all should keep it up.
Thanks! That totally makes sense. I'll have to try making a version of it this Passover.
Also on the topic of Jewish foods, I recently tried this recipe for sweetened coffee with egg yolks that taken from the cookbook of a famous-in-its-time kosher dairy restaurant in Vilnius Lithuania. I think it would make an excellent post-workout recovery drink.
I agree with many of the above posters. Just wanted to point you to another resource. Jane and Michael Stern, who wrote Roadfood and (I think?) run roadfood.com are or were based out of CT, so there are a lot of great recommendations and reviews on their website of places in the southern New England area. My favorite places I've discovered from there are Allie's Donuts and Hartley's Pork Pies, both in Rhode Island.
From the Ashkenazi playbook: all-beef salami; cheese blintzes; cabbage soup. I'd probably pick something from the herring family, if it didn't happen to threaten to make my throat close up.
From the rest of the Jewish universe (which I woefully know much less about): this lemony egg drop soup I once had at a passover seder at the home of a family of Greek Jews.
It's worth hunting down a good single origin bar of white chocolate, just to know what the real stuff tastes like before it's deodorized to make a consistent product out of inconsistent source ingredients. I still don't love the stuff, but I appreciate it more now that I've tried the single origin version.
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