SC - 2 REC for -Passover Eggs & chicken

[CBlackwill at aol.com]

In a message dated 4/4/00 4:54:12 AM Pacific Daylight Time, 
morgancain at earthlink.net writes:

>  The head cook made quite
>  a production of making a separate meal for the observant and we got several
>  long reports on his adventures in getting kosher meat (even though a number
>  of us told him privately that there was no point, since it would 
immediately
>  become un-kosher in the school kitchen, and most of us didn't care about
>  that anyway) --

Bless his soul for the effort.  When I was an apprentice at one of our local 
Country Clubs, we had to do a Bah Mitzvah (followed, the next day, by a Bat 
Miztvah).  This was the most interesting (and at the same time most 
frustrating) thing I have had the opportunity to take part in.  The aunts and 
Uncles of the guests of honor (?) actually did most of the cooking, while the 
Chef and I stumbled around after them, trying to learn as much as we could.  
Some of the ladies brought a platter of meat (almost like cappacola) which, 
they said, had been cured in red pepper.  It was fantastic!  These folks 
actually brought most of their stuff in from outside (I am assuming for 
Kosher reasons) and all of it was first rate.  We were able to get bits and 
pieces of recipes, but nothing concrete.  Anyone have any idea what that 
cured meat may have been called?

Balthazar of Blackmoor