On Sat 22 Jan 2005 06:02:05p, Scott called across the abyss...

> In article >,
> LenS > wrote:
>
>> So what do I want? I'd like to see some comment on farfel; how it's
>> used (other than the baked goods), its history, anything to help a
>> farfel-deprived but otherwise lovable septuagenarian.
>
>
> We basically use it for a sort of stuffing. First, we make gravy--rather
> different than a typical one, but the only one that tastes right to me.
> When we cook a turkey, we add two or three onions, three carrots, and
> (usually but not always) a stalk or two of celery. They're cut up into
> small pieces and cooked with the turkey. When the turkey is ready to be
> sliced, the vegetables are removed and put through a food mill or
> blender, adding enough of the juice from the pan to make it pourable
> (and/or to enable to blender to work with it). This mixture is cooked
> down in a small pot over a low flame until it's thicker (by
> evaporation), then the hot gravy is poured over a big bowl of farfel and
> served. Fabulous stuff; it gets finished very quickly.
>

Funny, I've eaten farfel before and like it, but I've never prepared
anything using it. A couple of weeks ago I bought a box at the supermarket
and it's just been sitting there waiting for me to figure out what to do.
I think you just gave it to me! Although, I don't want a turkey just now,
but a roasted chicken will suffice. I'll do the vegetables as suggested.

Thanks,
Wayne