SC - modern math

[Mordonna22@aol.com]

There is a very old Sephardic dish called Huevos Haminadov or Hamindas.
These are slow cooked hard boiled eggs.  There are 3 recipes that I have
found in my cookbooks recently with some documentation.  One of the recipes
says to slow cook it overnight in a pot with coffee grounds in it.  Another
says brown onion skins instead of the coffee and a third recommends putting
them in the same pot as the Hameem (Sabbath stew mentioned in the Talmud,
although I haven't been able to find out how old my recipes are), known to
as from the Askanazic persuasion as Cholent.  These eggs are said to have a
delightly, nutty flavor.  I plan to try making them soon.  IMHO, they are
rather tasty.

Sindara 



At 01:09 AM 2/3/99 EST, you wrote:
>In a message dated 2/2/99 11:35:48 PM Eastern Standard Time, sunnie at exis.net
>writes:
>
><< How big a roast to that much coffee?  What kind of flavor does that give
>the
> roast....I'm having trouble imagining that one.
> 
> Brenna >>
>
>A regular roast, say 5 or so pounds. Dump the pot of coofee over it, add a
>couple of carrots, an onion, and a celery stick. Roast normally. No need to
>imaginem just do it and enjoy one of life's pleasures. (BTW, the pan juices
>make an excellent gravy! )
>
>Ras
>============================================================================
>
>To be removed from the SCA-Cooks mailing list, please send a message to
>Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
>
>============================================================================
>
>

============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================