[Sca-cooks] 2016 Silly Season Starts

[Susan Lin]

I did a zakuska table for a lunch one time and made pickled tongue.  I cut
it and reshaped it to look like what is was hoping nobody would want to eat
it.  I had made two.  Not a single slice was left.  Same for the gravlax
and the pickled herring.  I should learn - SCAdians aren't like "regular"
people!

Shoshanah

On Sun, Jul 31, 2016 at 11:26 AM, <JIMCHEVAL at aol.com> wrote:

> The real shocker for me was finding Jewish charcuterie - a term often
> translated as "pork butchery". But in fact Jewish smoked and preserved
> meats
> have long been well-regarded and the term itself derives from "cooked
> meats"
> (chars cuits) so there is nothing inherently non-kosher about it.
>
> I must  say as a goy with some New Yorker's familiarity with Jewish food,
> it tickles me  to see nineteenth century references to things like kugel
> and
> "bouillon  with balls" (then made with crusts of bread, not matzohs). A
> number of the more  Germanic dishes have been around for a very long time.
>
> Jim  Chevallier
> _www.chezjim.com_ (http://www.chezjim.com/)
>
> FRENCH BREAD HISTORY:  Seventeenth century bread
>
> http://leslefts.blogspot.com/2016/02/french-food-history-seventeenth-century
> .html
>
>
>
>
>
>
>
>
>
> In a message dated 7/31/2016 10:18:44 A.M. Pacific Daylight Time,
> susanrlin at gmail.com writes:
>
> I know  from my own research and experience that what makes
> Jewish food "Jewish"  isn't so much the recipe but finding the  Kosher
> ingredients.
>
>
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