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The Ten Most Recent Comments By hsanch1

Recipe deal-breakers

Anything that has pork or shellfish in it, I can't make because it isn't a kosher recipe. Now, if it's something like fried chicken and mashed potatoes, I just omit the buttermilk bath and dredge the chicken in flour, an egg wash then seasoned pareve bread crumbs and I use soy milk and soy butter in my mashed potatoes. You really can't taste a difference in the milk and butter since you're cooking with it. The only time I can taste a difference in real butter and soy butter is if I'm licking it off my fingers, even on toast you can't really tell the difference, at least I can't.

Oh, and FYI, pareve means 'meat and dairy free'

For a good soy butter in stick form, use Willow Run and for a good soy butter in tub form, the light blue fleischman's is really good.

hsanch1 at 10:28AM on 06/09/08

From Talk

What side dish to serve with lamb?

I grew up eating lamb chops about once every two months in the summer ... my dad would a rack of lamb (usually from the rib I believe) and have them sliced so that they were fairly thin. He would then grill them with salt, pepper and garlic. My mom would make a box of long grain and wild rice to go with it (I like the Near East Herb and Garlic variety as it is very flavorful but not over-powering.) She also would make a bunch of broccoli. My mom would boil the broccoli until it was tender and then would pour melted butter and lemon juice over the top. It was so tasty that my mouth is watering just thinking about it ... it's been about a year and a half since I could afford lamb.

hsanch1 at 1:45PM on 05/31/08