[Sca-cooks] Happy Passover!

[Phlip]

Ene bichizh ogsen baina shuu...

> We had knoedeln in soup (matzoh balls, but these were softer, 
> lighter, almost like soft matzoh spaetzeln or gnocchi, definitely 
> spoon-dropped, free-form, not rolled balls), the gravlax served plain 
> on little appetizer plates with lemon and dill (it was a big hit, and 
> these are old Brooklyn Jewish lox aficionados, so I was quite pleased 
> to note that the recipe I used three times a week for a couple of 
> years produced something they regarded as special -- it turns out 
> there's a small but fundamental addition to the process I use that is 
> not traditional... it's just the way I was taught to do it...). I 
> ended up slicing and serving about 80% of one salmon fillet, but the 
> rest'll keep for a while and there are other Seders within the week, 
> so it's a good thing to have on hand.

Awright, salmon tease. give us your variant of the recipe, please ;-)

Saint Phlip, 
CoD

"When in doubt, heat it up and hit it with a hammer."
 Blacksmith's credo.

 If it walks like a duck, and quacks like a duck, it is probably not a
cat.

Never a horse that cain't be rode,
And never a rider who cain't be throwed....



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