[Sca-cooks] Happy Passover!
Phlip
phlip at 99main.com
Sat Apr 23 22:57:24 PDT 2005
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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