[Sca-cooks] Portuguese cookbook online

[Avraham haRofeh of Sudentur]

> Well, that's interesting, and remarkably imaginative. ... Cornbread at
> my local Jewish bakery has no corn, that I can tell, and definitely no
> sour cream and absolutely positively no bacon fat. Bakery is Kosher, and
> the cornbread is Parve. I found out about it when I temped at Yeshiva
> University, many years ago, and one of the ladies there told me I had to
> try it - she's right. Good stuff - but a type of rye, not an American
> Corn Bread.

Correct. A real Jewish "corn bread" or "corn rye" is using the older meaning
of the word "corn", synonymous with "kernel". I don't know exactly what's in
it that makes it different from a standard Jewish rye, other than the
omission of caraway seeds (which I hate anyway)... but a good corn rye is
one of the best breads in the world, and something I miss terribly. :-)

Avraham

*******************************************************
Reb Avraham haRofeh of Sudentur
     (mka Randy Goldberg MD)
RandomTag: There aren't many things a man can do as noble as passing up a
chance to show how smart he is.