cshenk wrote:
> "Billy" wrote
>
>> "cshenk" wrote:
>
>>> the cheapest meat in Sasebo
>>> Japan.
>> How many on RFC live there? Just an East Tennessee native and our
>> cheapest meat might be possum.
>
> Grin, you'd be suprised! One of the others said cheap dish used lamb. Not
> likely to have been living in the USA. This is a global community, not all
> are USA (or Canada) folks. Another cheap meat in Japan was shrimp.
>
> BTW, fixed right Possum is mighty fine eats! Had it more than once as a kid
> at friends houses.
>
>
If we caught a possum when I was a kid Mom made us bring it home in a
sack. She would put it in a cage and feed it rabbit food for a few weeks
to "purify" it as possums eat a lot of carrion. Never did like it
though, too greasy and all dark meat. Now, raccoon, that's a dish for
gourmands, sweet, tender, good stuff. PITA to clean as they have a lot
of scent glands that have to come out.

On Wed 03 Sep 2008 01:32:18p, George Shirley told us...

> If we caught a possum when I was a kid Mom made us bring it home in a
> sack. She would put it in a cage and feed it rabbit food for a few weeks
> to "purify" it as possums eat a lot of carrion. Never did like it
> though, too greasy and all dark meat. Now, raccoon, that's a dish for
> gourmands, sweet, tender, good stuff. PITA to clean as they have a lot
> of scent glands that have to come out.
>

I've tasted possum; didn't like it. I haven't asted raccoon, so don't know.
I do like wild rabbit that's been prepped and fried like chicken.

--
Wayne Boatwright

*******************************************
Date: Wednesday, 09(IX)/03(III)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
9wks 5dys 10hrs 22mins
*******************************************
Common sense can't be all that common
since so many people claim to not have any.
*******************************************

"Mark Thorson" wrote
> cshenk wrote:

> Not that you mention it, I may have seen them there.
> If so, I should buy a bag just to relive my youth
> for a moment.

(Asian grocery stores). Lots of good stuff there normally!

> so disappeared, though Michelina's sort of
> fills that niche -- cheap, quick entrees, but
> microwaved instead of boil-in-bag. I like
> the pasta with clams very much. Those are
> about a dollar each on sale, and a little more
> than that the rest of the time. When you take
> inflation into account, I'd say they're actually
> cheaper than the older product line that

True, it's all relative. It's kinda like ask me for a 'cheap recipe' and i
can probably come close but without knowing what country you are in, can be
hard to hit. Chicken costs more than shrimp in Japan. Lamb is cheaper than
beef in 'OZ' usually. Rice is ridiculously cheap in the USA compared to
Japan. Spinach is rediculously cheap there and so are mandarin oranges
(which can hit 20 to the 1$ easily). Idaho baking potatoes can run 5$ a lb
if you can find them at all, but reds or whites at 2.50/lb can be worked out
and satsumo ito can drop to 100yen/500g while eddo is seriously cheap.
Daikon too (20yen/lb)

One real simple cheap one of my youth is no longer cheap. Chicken wings
with soy, hot sauce, over

"Lynn from Fargo" > wrote in message
...
> The thread about the abundance of olives got me thinking about what I
> used to eat mumble mumble years ago when I was a poor student (instead
> of a poor retired person),
>
> I would make fried potatoes and carrots. Thinly sliced raw potatoes,
> carrots and onions fried in bacon fat or butter. If there was actual
> bacon that was even better.
>
> How about you?
> Lynn in Fargo

Pasta (when it was still called macaroni) with any kind of sauce from
whatever was on hand.

Felice

"Kathleen" wrote

> A gallon or two of gasoline, which was enough to get me and a couple of
> friends home to mom & dad's for supper and breakfast.

Snicker, best one yet!

Lynn from Fargo > wrote:

> How about you?

I've been posting recipes with tripe recently. Tripe just happened to
be available at one of my regular groceries and did not have to be
specially ordered from a butcher's. I like tripe very much and that was
why I bought it. Still, there are few dishes containing some kind of
flesh that are as cheap as tripe ones. As few dishes at *any* price are
as good, you have the best of both worlds, provided you are prepared to
try it.

Victor

cshenk wrote:
> "kilikini" wrote
>
>>>> Oh, that's easy. I made spaghetti with squid sauce!
>>> NB: Squid is expensive here....
>
>> Yeah, I'm curious about that one, too. :~)
>
> Depends on where you are. Squid was probably the cheapest meat in Sasebo
> Japan.
>
>
Ah yes. I wonder why I decided I wasn't going to cook Western
food when I lived in Japan? But in Sasebo, perhaps you had access
to a PX.

--
Jean B.

Lynn from Fargo wrote:
>
> The thread about the abundance of olives got me thinking about what I
> used to eat mumble mumble years ago when I was a poor student (instead
> of a poor retired person),
>
> I would make fried potatoes and carrots. Thinly sliced raw potatoes,
> carrots and onions fried in bacon fat or butter. If there was actual
> bacon that was even better.
>
> How about you?
> Lynn in Fargo

Soup made from whatever was in the fridge.
Rice with stir-fry made from whatever was in the fridge.
Rice and beans, usually without any meat.
Beans without the rice.
Cheap pasta with cheap tinned tomatoes with some garlic and onions.
Stews with a tiny bit of meat and lots of potatoes and vegs.
Instant noodles with vegs and the occasional egg.

Come to think of it....still cook those things anyway LOL.

Lynn from Fargo wrote:
> The thread about the abundance of olives got me thinking about what I
> used to eat mumble mumble years ago when I was a poor student (instead
> of a poor retired person),
>
> I would make fried potatoes and carrots. Thinly sliced raw potatoes,
> carrots and onions fried in bacon fat or butter. If there was actual
> bacon that was even better.
>
> How about you?

Ramen, with any veggies or stuff I could scrounge from the fridge.

Oatmeal, with or without sugar, depending on whether or not I had any suger.

Hmm, what else? I ate mayo sandwiches sometimes, when there was nothing
else to put on them.

And lots of fried potatoes. If there was no butter or oil, I would just
"fry" them in salted water.

Serene

--
"I am an agnostic only to the extent that I am agnostic about fairies at
the bottom of the garden." -- Richard Dawkins

On Sep 3, 5:19*pm, Serene Vannoy > wrote:
>
> Hmm, what else? I ate mayo sandwiches sometimes, when there was nothing
> else to put on them.

That reminds of something I hadn't thought of in years. We kids used
to butter a slice of white bread and hold it at a slant above the
sugar bowl. Then spoon sugar over the bread, letting the excess slide
down and back into the bowl. We thought it was a treat. -aem

"Jean B." > wrote in message
...
> Lynn from Fargo wrote:
>> The thread about the abundance of olives got me thinking about what
>> I
>> used to eat mumble mumble years ago when I was a poor student
>> (instead
>> of a poor retired person),
>>
>> I would make fried potatoes and carrots. Thinly sliced raw
>> potatoes,
>> carrots and onions fried in bacon fat or butter. If there was
>> actual
>> bacon that was even better.
>>
>> How about you?
>> Lynn in Fargo
>
> Oh, that's easy. I made spaghetti with squid sauce!
>
> --
> Jean B.

Around here on the Virginia coast, squid is cheap bait, (Blood worms
cost a lot more)
Take the squid and fish off a pier and catch some fish for dinner,,
Back then there was
lots of flounder, trout, spot, blue fish at times, etc, You can still
do pretty good
at the free pier beside the James River Bridge, (section of the old
bridge left up
when the new one was built.)
Or buy a couple chicken necks and go to the VIMS pier at the base of
the
York River bridge at night when the tide changes, a string tied around
the chicken neck, a dip net,
and a light to attract the crabs. You could dip a bushel
of blue crabs in a couple hours with a good light.
Steamed crabs and some Old Bay make you a fine feast, Even when there
is no money
CC

Lynn from Fargo > fnord news:3dacf6bd-6653-43cf-9ac4-
:

> The thread about the abundance of olives got me thinking about what I
> used to eat mumble mumble years ago when I was a poor student (instead
> of a poor retired person),
>
> I would make fried potatoes and carrots. Thinly sliced raw potatoes,
> carrots and onions fried in bacon fat or butter. If there was actual
> bacon that was even better.


When I'm broke I see whats in the pantry/freezer, and then hit the cheap
fruit market to find some cheap veggies to jazz up rice/pasta and
whatever protein I have.

Pasta with tuna and lemon. Pasta with tomato sauce. Rice and beans with
whatever. Fried rice with whatever. "clean out the fridge" soup.
Scrambled eggs and toast. Pancakes with whatever. Stuffed peppers with
rice and whatever.

One cheap meal my daughter really likes (I'm sure I'll take some flak on
this one) is sliced hot dogs and whatever appropriate veggies are in the
fridge (green peppers, onion, mushroom etc.) mixed with baked beans with
molasses, worcestershire, mustard added, and baked in the oven. Sliced
tomato is nice on top, too. Beats the dollar menu at a fast food joint
at the very least.

I've never been so broke that I couldn't have a relatively decent meal
for dinner (i.e. not just starch and/or protein), because when I have
money I buy things on sale to stock up for when things are tight.

I'm just grateful I know how to cook, and frugality comes naturally,
because I'd be SOL if I had to live like my ex-sister-in-law. Her
husband and kids are really picky and she doesn't know how to make
anything more complicated than the spice-mix variety of ground beef
tacos. 'Cause if I was, we'd be eating the above meal a few times a
week, heh. I think she spends in a week what I do in a month on
groceries.

--
Saerah (I don't get home till after 6 during the week, what the hell do
you want? )

"Welcome to Usenet, Biatch! Adapt or haul ass!"
- some hillbilly from FL

On Wed 03 Sep 2008 08:17:37a, Lynn from Fargo told us...

> The thread about the abundance of olives got me thinking about what I
> used to eat mumble mumble years ago when I was a poor student (instead
> of a poor retired person),
>
> I would make fried potatoes and carrots. Thinly sliced raw potatoes,
> carrots and onions fried in bacon fat or butter. If there was actual
> bacon that was even better.
>
> How about you?
> Lynn in Fargo

Usually we have a good bit of various foods stocked in the freezer or
pantry (usually bought on sale), but at times when we were really broke and
little if anything to pull out of the freezer, I would often make rice and
some sort of gravy from a dark roux. With that I would serve any kind of
fresh vegetables we might be able to afford, or some cheap frozen
vegetables. On those really lean days we didn't usually have any kind of
meat.

If I happened to have any eggs in the fridge, I would sometimes make an
oven pancake for dessert, since it only required eggs, milk of some kind,
and flour, then sprinkled with powedered sugar. We usually had those in
the house even when virtually broke.

Many years ago I would sometimes make a vat of chili from dried kidney
beans, the cheapest ground meat the market sold, and bargain cans of
tomatoes. Back then onions and seasonings were fairly cheap. I could
package this up in the fridge freezer and we'd have many meals from this.


--
Wayne Boatwright

*******************************************
Date: Wednesday, 09(IX)/03(III)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
9wks 5dys 5hrs 18mins
*******************************************
'I am mighty... I have a glow you
cannot see.' - The TICK
*******************************************

cshenk wrote:
> "Billy" wrote
>
>> "cshenk" wrote:
>
>>> the cheapest meat in Sasebo
>>> Japan.
>> How many on RFC live there? Just an East Tennessee native and our
>> cheapest meat might be possum.
>
> Grin, you'd be suprised! One of the others said cheap dish used lamb. Not
> likely to have been living in the USA. This is a global community, not all
> are USA (or Canada) folks. Another cheap meat in Japan was shrimp.

I was the one who used one lamb shank. Lamb shank at that time (early
1980's) was cheap meat. I was living in New Jersey, which, I believe was
still part of the US at the time <vbg>


--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

88 cents for a pound of pasta
A buck for a jar of spaghetti sauce.
Will feed four !

On Wed 03 Sep 2008 06:54:53p, Janet Wilder told us...

> cshenk wrote:
>> "Billy" wrote
>>
>>> "cshenk" wrote:
>>
>>>> the cheapest meat in Sasebo
>>>> Japan.
>>> How many on RFC live there? Just an East Tennessee native and our
>>> cheapest meat might be possum.
>>
>> Grin, you'd be suprised! One of the others said cheap dish used lamb.
>> Not likely to have been living in the USA. This is a global community,
>> not all are USA (or Canada) folks. Another cheap meat in Japan was
>> shrimp.
>
> I was the one who used one lamb shank. Lamb shank at that time (early
> 1980's) was cheap meat. I was living in New Jersey, which, I believe was
> still part of the US at the time <vbg>

I forgot all about lamb shank, Janet. I used to do that too, although even
earlier, in the late 1960s-1970s. Braised lamb shank in a sort of Greek
slighly tomato based sauce served over rice. I should make that again, as
it's been years. I'd use more than one now. :-)



--
Wayne Boatwright

*******************************************
Date: Wednesday, 09(IX)/03(III)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
9wks 5dys 4hrs 58mins
*******************************************
Cats must bite their human's feet when
she is using the computer.
*******************************************

On Wed 03 Sep 2008 07:00:59p, <RJ> told us...

>
> 88 cents for a pound of pasta
> A buck for a jar of spaghetti sauce.
> Will feed four !

It does indeed!


--
Wayne Boatwright

*******************************************
Date: Wednesday, 09(IX)/03(III)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
9wks 5dys 4hrs 56mins
*******************************************
Drive A: format failure, formatting C:
instead...
*******************************************

Lynn from Fargo > wrote in

s.com:

> The thread about the abundance of olives got me thinking about
> what I used to eat mumble mumble years ago when I was a poor
> student (instead of a poor retired person),
>
> I would make fried potatoes and carrots. Thinly sliced raw
> potatoes, carrots and onions fried in bacon fat or butter. If
> there was actual bacon that was even better.
>
> How about you?
> Lynn in Fargo

Ramen noodles, spaghetti, tuna casserole, homemade soups,
cheap veggies like carrots or what ever was on sale or on the
reduced rack, salami sandwiches, pot pies, eggs, french toast,
(using powdered milk... when it was cheap), ground beef when on
sale, maked down meats, anything marked down that was eatible.

On Sep 3, 8:59*pm, "CC" > wrote:

> Or buy a couple chicken necks and go to the VIMS pier at the base of
> the
> York River bridge at night when the tide changes, a string tied around
> the chicken neck, a dip net,
> *and a light to attract the crabs. You could dip a bushel
> of blue crabs in a couple hours with a good light.
> Steamed crabs and some Old Bay make you a fine feast, Even when there
> is no money

To me, crabs would be a negative-calorie meal, as they're a pain to
get the meat from. I'd use the chicken necks and whatever root veg I
had on hand to make a stock, then pour it over some rice stick noodles
- about $0.10 worth to a bowl. Toss in some bean sprouts and/or fresh
green veg at the last second. A shot of hot sauce (even from a fast
food packet) adds a nice zing.

Beef shins would work well, too, but take longer.

"<RJ>" > wrote in
:

>
> 88 cents for a pound of pasta
> A buck for a jar of spaghetti sauce.
> Will feed four !

I did the pasta with a packet of Frenches spaghetti sauce mix and a
10 cent can of tomato sauce/paste (?). Must have cost a whole buck
for everything. Or less. (Years ago!)

Janet Wilder > fnord
:

> cshenk wrote:
>> "Billy" wrote
>>
>>> "cshenk" wrote:
>>
>>>> the cheapest meat in Sasebo
>>>> Japan.
>>> How many on RFC live there? Just an East Tennessee native and our
>>> cheapest meat might be possum.
>>
>> Grin, you'd be suprised! One of the others said cheap dish used
>> lamb. Not likely to have been living in the USA. This is a global
>> community, not all are USA (or Canada) folks. Another cheap meat in
>> Japan was shrimp.
>
> I was the one who used one lamb shank. Lamb shank at that time (early
> 1980's) was cheap meat. I was living in New Jersey, which, I believe
> was still part of the US at the time <vbg>
>
>

Plus, with something like a lamb shank, you can flavor a whole big-ass
pot of cheap stuff like beans and potatoes.

cholent is a dish of necessity, anyhow

--
Saerah

"Welcome to Usenet, Biatch! Adapt or haul ass!"
- some hillbilly from FL

Wayne Boatwright > fnord
5.247:

> On Wed 03 Sep 2008 07:00:59p, <RJ> told us...
>
>>
>> 88 cents for a pound of pasta
>> A buck for a jar of spaghetti sauce.
>> Will feed four !
>
> It does indeed!
>
>

Unless you are feeding my friend Kevin.

--
Saerah

"Welcome to Usenet, Biatch! Adapt or haul ass!"
- some hillbilly from FL

Jean B. wrote:
>> Squid is cheap here. I can buy a package of cleaned and frozen squids,
>> about 16 to a pack for $3.
>
> I meant to say back in dino days when I was doing this, one had to clean
> one's own squid.

I could get about twice as many for the same price if I was willing to
clean them myself.

Wayne Boatwright wrote:
> On Wed 03 Sep 2008 06:54:53p, Janet Wilder told us...
>
>> cshenk wrote:
>>> "Billy" wrote
>>>
>>>> "cshenk" wrote:
>>>>> the cheapest meat in Sasebo
>>>>> Japan.
>>>> How many on RFC live there? Just an East Tennessee native and our
>>>> cheapest meat might be possum.
>>> Grin, you'd be suprised! One of the others said cheap dish used lamb.
>>> Not likely to have been living in the USA. This is a global community,
>>> not all are USA (or Canada) folks. Another cheap meat in Japan was
>>> shrimp.
>> I was the one who used one lamb shank. Lamb shank at that time (early
>> 1980's) was cheap meat. I was living in New Jersey, which, I believe was
>> still part of the US at the time <vbg>
>
> I forgot all about lamb shank, Janet. I used to do that too, although even
> earlier, in the late 1960s-1970s. Braised lamb shank in a sort of Greek
> slighly tomato based sauce served over rice. I should make that again, as
> it's been years. I'd use more than one now. :-)
>
>
>
TG you can afford more than one now. <g>

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Saerah Gray wrote:
> Janet Wilder > fnord
> :
>
>> cshenk wrote:
>>> "Billy" wrote
>>>
>>>> "cshenk" wrote:
>>>>> the cheapest meat in Sasebo
>>>>> Japan.
>>>> How many on RFC live there? Just an East Tennessee native and our
>>>> cheapest meat might be possum.
>>> Grin, you'd be suprised! One of the others said cheap dish used
>>> lamb. Not likely to have been living in the USA. This is a global
>>> community, not all are USA (or Canada) folks. Another cheap meat in
>>> Japan was shrimp.
>> I was the one who used one lamb shank. Lamb shank at that time (early
>> 1980's) was cheap meat. I was living in New Jersey, which, I believe
>> was still part of the US at the time <vbg>
>>
>>
>
> Plus, with something like a lamb shank, you can flavor a whole big-ass
> pot of cheap stuff like beans and potatoes.
>
> cholent is a dish of necessity, anyhow
>

The kids called it "glop" I called it "peasant fare" to give it a more
culinary-sounding name. I'd make a big mess of it over the weekend and
it fed us all week.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Janet Wilder > fnord news:48bf564a$0$1569$c3e8da3
@news.astraweb.com:

> Saerah Gray wrote:
>> Janet Wilder > fnord
>> :
>>
>>> cshenk wrote:
>>>> "Billy" wrote
>>>>
>>>>> "cshenk" wrote:
>>>>>> the cheapest meat in Sasebo
>>>>>> Japan.
>>>>> How many on RFC live there? Just an East Tennessee native and
our
>>>>> cheapest meat might be possum.
>>>> Grin, you'd be suprised! One of the others said cheap dish used
>>>> lamb. Not likely to have been living in the USA. This is a global
>>>> community, not all are USA (or Canada) folks. Another cheap meat
in
>>>> Japan was shrimp.
>>> I was the one who used one lamb shank. Lamb shank at that time
(early
>>> 1980's) was cheap meat. I was living in New Jersey, which, I believe
>>> was still part of the US at the time <vbg>
>>>
>>>
>>
>> Plus, with something like a lamb shank, you can flavor a whole big-
ass
>> pot of cheap stuff like beans and potatoes.
>>
>> cholent is a dish of necessity, anyhow
>>
>
> The kids called it "glop" I called it "peasant fare" to give it a more
> culinary-sounding name. I'd make a big mess of it over the weekend and
> it fed us all week.
>

Yay for single mom ingenuity!

--
Saerah

"Welcome to Usenet, Biatch! Adapt or haul ass!"
- some hillbilly from FL

In article
>,
Lynn from Fargo > wrote:

> The thread about the abundance of olives got me thinking about what I
> used to eat mumble mumble years ago when I was a poor student (instead
> of a poor retired person),
>
> I would make fried potatoes and carrots. Thinly sliced raw potatoes,
> carrots and onions fried in bacon fat or butter. If there was actual
> bacon that was even better.
>
> How about you?
> Lynn in Fargo


I've always maintained a pantry with stuff that I could use for a meal
so I've never been exactly in that situation. Guess I got that from my
mom. One of my sisters and I were talking about life when she was a kid
and my dad was alive‹depression years, WWII years, and she said she
remembers lots of meals of oatmeal. That doesn't jibe with farm life
with animals to provide meat, milk, eggs; and a huge vegetable garden.
Her comment was interesting to me because in *my* youth (I'm 14 years
her junior) I don't ever remember a lack of food and never felt like we
were poor. We had food, clothing, shelter. I need to crosscheck her
memory with a couple other older sisters. A curiosity.

Always having milk, eggs, and flour on hand, I'd probably make pancakes
(filling) if money was tight. I do it now if I don't feel like
cooking or am not inspired.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller, and here's the link to my appearance
on "A Prairie Home Companion," <http://prairiehome.publicradio.org/
programs/2008/08/30/>

On Wed 03 Sep 2008 08:26:25p, Janet Wilder told us...

> Wayne Boatwright wrote:
>> On Wed 03 Sep 2008 06:54:53p, Janet Wilder told us...
>>
>>> cshenk wrote:
>>>> "Billy" wrote
>>>>
>>>>> "cshenk" wrote:
>>>>>> the cheapest meat in Sasebo
>>>>>> Japan.
>>>>> How many on RFC live there? Just an East Tennessee native and our
>>>>> cheapest meat might be possum.
>>>> Grin, you'd be suprised! One of the others said cheap dish used
>>>> lamb. Not likely to have been living in the USA. This is a global
>>>> community, not all are USA (or Canada) folks. Another cheap meat in
>>>> Japan was shrimp.
>>> I was the one who used one lamb shank. Lamb shank at that time (early
>>> 1980's) was cheap meat. I was living in New Jersey, which, I believe
>>> was still part of the US at the time <vbg>
>>
>> I forgot all about lamb shank, Janet. I used to do that too, although
>> even earlier, in the late 1960s-1970s. Braised lamb shank in a sort of
>> Greek slighly tomato based sauce served over rice. I should make that
>> again, as it's been years. I'd use more than one now. :-)
>>
>>
>>
> TG you can afford more than one now. <g>
>

Exactly!

--
Wayne Boatwright

*******************************************
Date: Wednesday, 09(IX)/03(III)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
9wks 5dys 3hrs 28mins
*******************************************
NEWS! Drunk gets nine months in violin case
*******************************************

On Wed 03 Sep 2008 08:29:06p, Janet Wilder told us...

> Saerah Gray wrote:
>> Janet Wilder > fnord
>> :
>>
>>> cshenk wrote:
>>>> "Billy" wrote
>>>>
>>>>> "cshenk" wrote:
>>>>>> the cheapest meat in Sasebo
>>>>>> Japan.
>>>>> How many on RFC live there? Just an East Tennessee native and our
>>>>> cheapest meat might be possum.
>>>> Grin, you'd be suprised! One of the others said cheap dish used
>>>> lamb. Not likely to have been living in the USA. This is a global
>>>> community, not all are USA (or Canada) folks. Another cheap meat in
>>>> Japan was shrimp.
>>> I was the one who used one lamb shank. Lamb shank at that time (early
>>> 1980's) was cheap meat. I was living in New Jersey, which, I believe
>>> was still part of the US at the time <vbg>
>>>
>>>
>>
>> Plus, with something like a lamb shank, you can flavor a whole big-ass
>> pot of cheap stuff like beans and potatoes.
>>
>> cholent is a dish of necessity, anyhow
>>
>
> The kids called it "glop" I called it "peasant fare" to give it a more
> culinary-sounding name. I'd make a big mess of it over the weekend and
> it fed us all week.
>

A Jewish friend of mine in Cleveland served this at dinner one Sabbath. I
loved it, and she graciously shared the recipe she used. I don't know how
"authentic" it is, but I do make this occasionally and really enjoy it.

Naomi's Cholent (1972)

2 lbs fatty beef—brisket, breast, or rib
3 tablespoons light vegetable oil
2 large onions, sliced
3-5 garlic cloves, peeled and left whole
2 marrow bones (optional)
2 lbs potatoes, peeled, whole if small, quartered if medium
½ lb dried white haricot or butter beans, soaked for an hour
½ cup pearl barley
Salt and pepper

In a large heavy pot or casserole with a tightly fitting lid, brown the
meat in the oil. Remove it, and fry the onions until soft. Add the garlic
and fry until the aroma rises. Return the meat to the pot, add the marrow
bones, and arrange the potatoes, beans, and barley around it, sprinkling
each layer with salt and pepper.

Cover with water and bring to a boil. Remove the scum, then put the lid on
and leave in the lowest oven (225ºF) overnight.

--
Wayne Boatwright

*******************************************
Date: Wednesday, 09(IX)/03(III)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
9wks 5dys 3hrs 21mins
*******************************************
If you are sure your code is free from
bugs but the aplication still crashes,
try debugging the comments.

Wayne Boatwright > fnord
5.247:

> On Wed 03 Sep 2008 08:29:06p, Janet Wilder told us...
>
>> Saerah Gray wrote:
>>> Janet Wilder > fnord
>>> :
>>>
>>>> cshenk wrote:
>>>>> "Billy" wrote
>>>>>
>>>>>> "cshenk" wrote:
>>>>>>> the cheapest meat in Sasebo
>>>>>>> Japan.
>>>>>> How many on RFC live there? Just an East Tennessee native and
>>>>>> our cheapest meat might be possum.
>>>>> Grin, you'd be suprised! One of the others said cheap dish used
>>>>> lamb. Not likely to have been living in the USA. This is a
>>>>> global community, not all are USA (or Canada) folks. Another
>>>>> cheap meat in Japan was shrimp.
>>>> I was the one who used one lamb shank. Lamb shank at that time
>>>> (early 1980's) was cheap meat. I was living in New Jersey, which, I
>>>> believe was still part of the US at the time <vbg>
>>>>
>>>>
>>>
>>> Plus, with something like a lamb shank, you can flavor a whole
>>> big-ass pot of cheap stuff like beans and potatoes.
>>>
>>> cholent is a dish of necessity, anyhow
>>>
>>
>> The kids called it "glop" I called it "peasant fare" to give it a
>> more culinary-sounding name. I'd make a big mess of it over the
>> weekend and it fed us all week.
>>
>
> A Jewish friend of mine in Cleveland served this at dinner one
> Sabbath. I loved it, and she graciously shared the recipe she used.
> I don't know how "authentic" it is, but I do make this occasionally
> and really enjoy it.
>
> Naomi's Cholent (1972)
>
> 2 lbs fatty beef—brisket, breast, or rib
> 3 tablespoons light vegetable oil
> 2 large onions, sliced
> 3-5 garlic cloves, peeled and left whole
> 2 marrow bones (optional)
> 2 lbs potatoes, peeled, whole if small, quartered if medium
> ½ lb dried white haricot or butter beans, soaked for an hour
> ½ cup pearl barley
> Salt and pepper
>
> In a large heavy pot or casserole with a tightly fitting lid, brown
> the meat in the oil. Remove it, and fry the onions until soft. Add the
> garlic and fry until the aroma rises. Return the meat to the pot, add
> the marrow bones, and arrange the potatoes, beans, and barley around
> it, sprinkling each layer with salt and pepper.
>
> Cover with water and bring to a boil. Remove the scum, then put the
> lid on and leave in the lowest oven (225ºF) overnight.
>

Sounds right to me. My mom puts carrots and sweet potato in hers, too. I
think the key to good cholent is to use the cheapest beef you can find.
it cooks up so well with the long cooking time (marrow bones are very
much a must. I would always grab them first, before my brother could).
Sometimes my mom puts kishke ( http://en.wikipedia.org/wiki/Kishka_
(food) ) in. Damn, now I want that too. Gotta stop at the kosher
market on Friday, before they close

--
Saerah

"Welcome to Usenet, Biatch! Adapt or haul ass!"
- some hillbilly from FL

On Thu, 04 Sep 2008 04:26:06 GMT, Saerah Gray >
wrote:

Gotta stop at the kosher
>market on Friday, before they close

What's a kosher market? Other than that they sell kosher food....

Christine

Christine Dabney > fnord
:

> On Thu, 04 Sep 2008 04:26:06 GMT, Saerah Gray >
> wrote:
>
> Gotta stop at the kosher
>>market on Friday, before they close
>
> What's a kosher market? Other than that they sell kosher food....
>
>

The supermarket near my apartment that only sells kosher stuff
They have kishke

--
Saerah

"Welcome to Usenet, Biatch! Adapt or haul ass!"
- some hillbilly from FL

On Wed 03 Sep 2008 09:26:06p, Saerah Gray told us...

> Wayne Boatwright > fnord
> 5.247:
>
>> On Wed 03 Sep 2008 08:29:06p, Janet Wilder told us...
>>
>>> Saerah Gray wrote:
>>>> Janet Wilder > fnord
>>>> :
>>>>
>>>>> cshenk wrote:
>>>>>> "Billy" wrote
>>>>>>
>>>>>>> "cshenk" wrote:
>>>>>>>> the cheapest meat in Sasebo
>>>>>>>> Japan.
>>>>>>> How many on RFC live there? Just an East Tennessee native and
>>>>>>> our cheapest meat might be possum.
>>>>>> Grin, you'd be suprised! One of the others said cheap dish used
>>>>>> lamb. Not likely to have been living in the USA. This is a
>>>>>> global community, not all are USA (or Canada) folks. Another
>>>>>> cheap meat in Japan was shrimp.
>>>>> I was the one who used one lamb shank. Lamb shank at that time
>>>>> (early 1980's) was cheap meat. I was living in New Jersey, which, I
>>>>> believe was still part of the US at the time <vbg>
>>>>>
>>>>>
>>>>
>>>> Plus, with something like a lamb shank, you can flavor a whole
>>>> big-ass pot of cheap stuff like beans and potatoes.
>>>>
>>>> cholent is a dish of necessity, anyhow
>>>>
>>>
>>> The kids called it "glop" I called it "peasant fare" to give it a
>>> more culinary-sounding name. I'd make a big mess of it over the
>>> weekend and it fed us all week.
>>>
>>
>> A Jewish friend of mine in Cleveland served this at dinner one
>> Sabbath. I loved it, and she graciously shared the recipe she used.
>> I don't know how "authentic" it is, but I do make this occasionally
>> and really enjoy it.
>>
>> Naomi's Cholent (1972)
>>
>> 2 lbs fatty beef—brisket, breast, or rib
>> 3 tablespoons light vegetable oil
>> 2 large onions, sliced
>> 3-5 garlic cloves, peeled and left whole
>> 2 marrow bones (optional)
>> 2 lbs potatoes, peeled, whole if small, quartered if medium
>> ½ lb dried white haricot or butter beans, soaked for an hour
>> ½ cup pearl barley
>> Salt and pepper
>>
>> In a large heavy pot or casserole with a tightly fitting lid, brown
>> the meat in the oil. Remove it, and fry the onions until soft. Add the
>> garlic and fry until the aroma rises. Return the meat to the pot, add
>> the marrow bones, and arrange the potatoes, beans, and barley around
>> it, sprinkling each layer with salt and pepper.
>>
>> Cover with water and bring to a boil. Remove the scum, then put the
>> lid on and leave in the lowest oven (225ºF) overnight.
>>
>
> Sounds right to me. My mom puts carrots and sweet potato in hers, too. I
> think the key to good cholent is to use the cheapest beef you can find.
> it cooks up so well with the long cooking time (marrow bones are very
> much a must. I would always grab them first, before my brother could).
> Sometimes my mom puts kishke ( http://en.wikipedia.org/wiki/Kishka_
> (food) ) in. Damn, now I want that too. Gotta stop at the kosher
> market on Friday, before they close
>

I must remember the carrots and sweet potato. I would like that. We had a
great Jewish deli restaurant in Cleveland that served delicious Kishka, or
one could buy it to take out. I would sometimes order it there. I would
never have thought to put it in the cholent. Curious, Saerah... Did your
mother keep Kosher? Several of my friends in Cleveland did, although most
did not.

That reminds me of years ago when I still worked in design. I had a client
who was doing major remodeling including the kitchen. What we ended up
with were basically two kitchens back to back, divided by an island, where
there was absolutely two of everything including sets of appliances and
dihwashers, probably the ultimate Kosher kitchen.

--
Wayne Boatwright

*******************************************
Date: Wednesday, 09(IX)/03(III)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
9wks 5dys 2hrs 29mins
*******************************************
Overload--core meltdown sequence initiated.
*******************************************

Jean B. wrote:

> I meant to say back in dino days when I was doing this, one had to
> clean one's own squid.

So that's what the kids were calling it back then...


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Need a new news feed? http://blinkynet.net/comp/newfeed.html

"Lynn from Fargo" > wrote in message
...
> The thread about the abundance of olives got me thinking about what I
> used to eat mumble mumble years ago when I was a poor student (instead
> of a poor retired person),
>
> I would make fried potatoes and carrots. Thinly sliced raw potatoes,
> carrots and onions fried in bacon fat or butter. If there was actual
> bacon that was even better.
>
> How about you?
> Lynn in Fargo

It would depend entirely on what's left in the pantry and freezer. I was
widowed at 23 and had two small kids to feed so money was always tight. I
budgeted for a whole month and even towards the end of the month we would
still have plenty of staples to make meals from. We had a lot of meat
flavored foods at times.

I still don't spend a tremendous amount on groceries because there are
several of those "poor people" meals we still like and have once in awhile.

Ms P

"George Shirley" > wrote in message
.. .
> cshenk wrote:
>> "Billy" wrote
>>
>>> "cshenk" wrote:
>>
>>>> the cheapest meat in Sasebo
>>>> Japan.
>>> How many on RFC live there? Just an East Tennessee native and our
>>> cheapest meat might be possum.
>>
>> Grin, you'd be suprised! One of the others said cheap dish used lamb.
>> Not likely to have been living in the USA. This is a global community,
>> not all are USA (or Canada) folks. Another cheap meat in Japan was
>> shrimp.
>>
>> BTW, fixed right Possum is mighty fine eats! Had it more than once as a
>> kid at friends houses.
> If we caught a possum when I was a kid Mom made us bring it home in a
> sack. She would put it in a cage and feed it rabbit food for a few weeks
> to "purify" it as possums eat a lot of carrion. Never did like it though,
> too greasy and all dark meat. Now, raccoon, that's a dish for gourmands,
> sweet, tender, good stuff. PITA to clean as they have a lot of scent
> glands that have to come out.

My grandmother drew the line at possum. She'd cook anything else my uncles
brought home but she wouldn't cook possum.

Ms P

Wayne Boatwright > fnord
5.247:

> On Wed 03 Sep 2008 09:26:06p, Saerah Gray told us...
>
>> Wayne Boatwright > fnord
>> 5.247:
>>
>>> On Wed 03 Sep 2008 08:29:06p, Janet Wilder told us...
>>>
>>>> Saerah Gray wrote:
>>>>> Janet Wilder > fnord
>>>>> :
>>>>>
>>>>>> cshenk wrote:
>>>>>>> "Billy" wrote
>>>>>>>
>>>>>>>> "cshenk" wrote:
>>>>>>>>> the cheapest meat in Sasebo
>>>>>>>>> Japan.
>>>>>>>> How many on RFC live there? Just an East Tennessee native and
>>>>>>>> our cheapest meat might be possum.
>>>>>>> Grin, you'd be suprised! One of the others said cheap dish used
>>>>>>> lamb. Not likely to have been living in the USA. This is a
>>>>>>> global community, not all are USA (or Canada) folks. Another
>>>>>>> cheap meat in Japan was shrimp.
>>>>>> I was the one who used one lamb shank. Lamb shank at that time
>>>>>> (early 1980's) was cheap meat. I was living in New Jersey, which,
>>>>>> I believe was still part of the US at the time <vbg>
>>>>>>
>>>>>>
>>>>>
>>>>> Plus, with something like a lamb shank, you can flavor a whole
>>>>> big-ass pot of cheap stuff like beans and potatoes.
>>>>>
>>>>> cholent is a dish of necessity, anyhow
>>>>>
>>>>
>>>> The kids called it "glop" I called it "peasant fare" to give it a
>>>> more culinary-sounding name. I'd make a big mess of it over the
>>>> weekend and it fed us all week.
>>>>
>>>
>>> A Jewish friend of mine in Cleveland served this at dinner one
>>> Sabbath. I loved it, and she graciously shared the recipe she used.
>>> I don't know how "authentic" it is, but I do make this occasionally
>>> and really enjoy it.
>>>
>>> Naomi's Cholent (1972)
>>>
>>> 2 lbs fatty beef—brisket, breast, or rib
>>> 3 tablespoons light vegetable oil
>>> 2 large onions, sliced
>>> 3-5 garlic cloves, peeled and left whole
>>> 2 marrow bones (optional)
>>> 2 lbs potatoes, peeled, whole if small, quartered if medium
>>> ½ lb dried white haricot or butter beans, soaked for an hour
>>> ½ cup pearl barley
>>> Salt and pepper
>>>
>>> In a large heavy pot or casserole with a tightly fitting lid, brown
>>> the meat in the oil. Remove it, and fry the onions until soft. Add
>>> the garlic and fry until the aroma rises. Return the meat to the
>>> pot, add the marrow bones, and arrange the potatoes, beans, and
>>> barley around it, sprinkling each layer with salt and pepper.
>>>
>>> Cover with water and bring to a boil. Remove the scum, then put the
>>> lid on and leave in the lowest oven (225ºF) overnight.
>>>
>>
>> Sounds right to me. My mom puts carrots and sweet potato in hers,
>> too. I think the key to good cholent is to use the cheapest beef you
>> can find. it cooks up so well with the long cooking time (marrow
>> bones are very much a must. I would always grab them first, before my
>> brother could). Sometimes my mom puts kishke (
>> http://en.wikipedia.org/wiki/Kishka_ (food) ) in. Damn, now I want
>> that too. Gotta stop at the kosher market on Friday, before they
>> close
>>
>
> I must remember the carrots and sweet potato. I would like that. We
> had a great Jewish deli restaurant in Cleveland that served delicious
> Kishka, or one could buy it to take out. I would sometimes order it
> there. I would never have thought to put it in the cholent. Curious,
> Saerah... Did your mother keep Kosher? Several of my friends in
> Cleveland did, although most did not.
>

My mother keeps kosher very strictly.

> That reminds me of years ago when I still worked in design. I had a
> client who was doing major remodeling including the kitchen. What we
> ended up with were basically two kitchens back to back, divided by an
> island, where there was absolutely two of everything including sets of
> appliances and dihwashers, probably the ultimate Kosher kitchen.
>

She doesn;t have two of everything, but she only uses the dishwasher for
the meat dishes. she puts a different rack in the sink for meat and milk
washing up. having two kitchens seems like more trouble than its worth.
Now, a kosher-for-Passover kitchen that you only open up on Passover,
thats an idea!

--
Saerah

"Welcome to Usenet, Biatch! Adapt or haul ass!"
- some hillbilly from FL

On Wed 03 Sep 2008 09:55:46p, Saerah Gray told us...

> Wayne Boatwright > fnord
> 5.247:
>
>> On Wed 03 Sep 2008 09:26:06p, Saerah Gray told us...
>>
>>> Wayne Boatwright > fnord
>>> 5.247:
>>>
>>>> On Wed 03 Sep 2008 08:29:06p, Janet Wilder told us...
>>>>
>>>>> Saerah Gray wrote:
>>>>>> Janet Wilder > fnord
>>>>>> :
>>>>>>
>>>>>>> cshenk wrote:
>>>>>>>> "Billy" wrote
>>>>>>>>
>>>>>>>>> "cshenk" wrote:
>>>>>>>>>> the cheapest meat in Sasebo
>>>>>>>>>> Japan.
>>>>>>>>> How many on RFC live there? Just an East Tennessee native and
>>>>>>>>> our cheapest meat might be possum.
>>>>>>>> Grin, you'd be suprised! One of the others said cheap dish used
>>>>>>>> lamb. Not likely to have been living in the USA. This is a
>>>>>>>> global community, not all are USA (or Canada) folks. Another
>>>>>>>> cheap meat in Japan was shrimp.
>>>>>>> I was the one who used one lamb shank. Lamb shank at that time
>>>>>>> (early 1980's) was cheap meat. I was living in New Jersey, which,
>>>>>>> I believe was still part of the US at the time <vbg>
>>>>>>>
>>>>>>>
>>>>>>
>>>>>> Plus, with something like a lamb shank, you can flavor a whole
>>>>>> big-ass pot of cheap stuff like beans and potatoes.
>>>>>>
>>>>>> cholent is a dish of necessity, anyhow
>>>>>>
>>>>>
>>>>> The kids called it "glop" I called it "peasant fare" to give it a
>>>>> more culinary-sounding name. I'd make a big mess of it over the
>>>>> weekend and it fed us all week.
>>>>>
>>>>
>>>> A Jewish friend of mine in Cleveland served this at dinner one
>>>> Sabbath. I loved it, and she graciously shared the recipe she used.
>>>> I don't know how "authentic" it is, but I do make this occasionally
>>>> and really enjoy it.
>>>>
>>>> Naomi's Cholent (1972)
>>>>
>>>> 2 lbs fatty beef—brisket, breast, or rib
>>>> 3 tablespoons light vegetable oil
>>>> 2 large onions, sliced
>>>> 3-5 garlic cloves, peeled and left whole
>>>> 2 marrow bones (optional)
>>>> 2 lbs potatoes, peeled, whole if small, quartered if medium
>>>> ½ lb dried white haricot or butter beans, soaked for an hour
>>>> ½ cup pearl barley
>>>> Salt and pepper
>>>>
>>>> In a large heavy pot or casserole with a tightly fitting lid, brown
>>>> the meat in the oil. Remove it, and fry the onions until soft. Add
>>>> the garlic and fry until the aroma rises. Return the meat to the
>>>> pot, add the marrow bones, and arrange the potatoes, beans, and
>>>> barley around it, sprinkling each layer with salt and pepper.
>>>>
>>>> Cover with water and bring to a boil. Remove the scum, then put the
>>>> lid on and leave in the lowest oven (225ºF) overnight.
>>>>
>>>
>>> Sounds right to me. My mom puts carrots and sweet potato in hers,
>>> too. I think the key to good cholent is to use the cheapest beef you
>>> can find. it cooks up so well with the long cooking time (marrow
>>> bones are very much a must. I would always grab them first, before my
>>> brother could). Sometimes my mom puts kishke (
>>> http://en.wikipedia.org/wiki/Kishka_ (food) ) in. Damn, now I want
>>> that too. Gotta stop at the kosher market on Friday, before they
>>> close
>>>
>>
>> I must remember the carrots and sweet potato. I would like that. We
>> had a great Jewish deli restaurant in Cleveland that served delicious
>> Kishka, or one could buy it to take out. I would sometimes order it
>> there. I would never have thought to put it in the cholent. Curious,
>> Saerah... Did your mother keep Kosher? Several of my friends in
>> Cleveland did, although most did not.
>>
>
> My mother keeps kosher very strictly.
>
>> That reminds me of years ago when I still worked in design. I had a
>> client who was doing major remodeling including the kitchen. What we
>> ended up with were basically two kitchens back to back, divided by an
>> island, where there was absolutely two of everything including sets of
>> appliances and dihwashers, probably the ultimate Kosher kitchen.
>>
>
> She doesn;t have two of everything, but she only uses the dishwasher for
> the meat dishes. she puts a different rack in the sink for meat and milk
> washing up. having two kitchens seems like more trouble than its worth.
> Now, a kosher-for-Passover kitchen that you only open up on Passover,
> thats an idea!
>

Oh, I know it wasn't really necessary, but this was a dream remodel for
this couple and they had 5 children. This was the wife's dream kitchen.
According to what she told me, she cooked on either one side of the kitchen
or the other, depending on the meal. I guess it simplified things for her.
I rather doubt that the average person who keeps Kosher does this, or
probably could afford to do it, especially at the prices of kitchen
remodels today.

--
Wayne Boatwright

*******************************************
Date: Wednesday, 09(IX)/03(III)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
9wks 5dys 1hrs 55mins
*******************************************
Help! I'm lost somewhere in the
Generation Gap.
*******************************************

Wayne Boatwright > fnord
5.247:

> On Wed 03 Sep 2008 09:55:46p, Saerah Gray told us...
>
>> Wayne Boatwright > fnord
>> 5.247:
>>
>>> On Wed 03 Sep 2008 09:26:06p, Saerah Gray told us...
>>>
>>>> Wayne Boatwright > fnord
>>>> 5.247:
>>>>
>>>>> On Wed 03 Sep 2008 08:29:06p, Janet Wilder told us...
>>>>>
>>>>>> Saerah Gray wrote:
>>>>>>> Janet Wilder > fnord
>>>>>>> :
>>>>>>>
>>>>>>>> cshenk wrote:
>>>>>>>>> "Billy" wrote
>>>>>>>>>
>>>>>>>>>> "cshenk" wrote:
>>>>>>>>>>> the cheapest meat in Sasebo
>>>>>>>>>>> Japan.
>>>>>>>>>> How many on RFC live there? Just an East Tennessee native
>>>>>>>>>> and our cheapest meat might be possum.
>>>>>>>>> Grin, you'd be suprised! One of the others said cheap dish
>>>>>>>>> used lamb. Not likely to have been living in the USA. This
>>>>>>>>> is a global community, not all are USA (or Canada) folks.
>>>>>>>>> Another cheap meat in Japan was shrimp.
>>>>>>>> I was the one who used one lamb shank. Lamb shank at that time
>>>>>>>> (early 1980's) was cheap meat. I was living in New Jersey,
>>>>>>>> which, I believe was still part of the US at the time <vbg>
>>>>>>>>
>>>>>>>>
>>>>>>>
>>>>>>> Plus, with something like a lamb shank, you can flavor a whole
>>>>>>> big-ass pot of cheap stuff like beans and potatoes.
>>>>>>>
>>>>>>> cholent is a dish of necessity, anyhow
>>>>>>>
>>>>>>
>>>>>> The kids called it "glop" I called it "peasant fare" to give it a
>>>>>> more culinary-sounding name. I'd make a big mess of it over the
>>>>>> weekend and it fed us all week.
>>>>>>
>>>>>
>>>>> A Jewish friend of mine in Cleveland served this at dinner one
>>>>> Sabbath. I loved it, and she graciously shared the recipe she
>>>>> used. I don't know how "authentic" it is, but I do make this
>>>>> occasionally and really enjoy it.
>>>>>
>>>>> Naomi's Cholent (1972)
>>>>>
>>>>> 2 lbs fatty beef—brisket, breast, or rib
>>>>> 3 tablespoons light vegetable oil
>>>>> 2 large onions, sliced
>>>>> 3-5 garlic cloves, peeled and left whole
>>>>> 2 marrow bones (optional)
>>>>> 2 lbs potatoes, peeled, whole if small, quartered if medium
>>>>> ½ lb dried white haricot or butter beans, soaked for an hour
>>>>> ½ cup pearl barley
>>>>> Salt and pepper
>>>>>
>>>>> In a large heavy pot or casserole with a tightly fitting lid,
>>>>> brown the meat in the oil. Remove it, and fry the onions until
>>>>> soft. Add the garlic and fry until the aroma rises. Return the
>>>>> meat to the pot, add the marrow bones, and arrange the potatoes,
>>>>> beans, and barley around it, sprinkling each layer with salt and
>>>>> pepper.
>>>>>
>>>>> Cover with water and bring to a boil. Remove the scum, then put
>>>>> the lid on and leave in the lowest oven (225ºF) overnight.
>>>>>
>>>>
>>>> Sounds right to me. My mom puts carrots and sweet potato in hers,
>>>> too. I think the key to good cholent is to use the cheapest beef
>>>> you can find. it cooks up so well with the long cooking time
>>>> (marrow bones are very much a must. I would always grab them first,
>>>> before my brother could). Sometimes my mom puts kishke (
>>>> http://en.wikipedia.org/wiki/Kishka_ (food) ) in. Damn, now I
>>>> want that too. Gotta stop at the kosher market on Friday, before
>>>> they close
>>>>
>>>
>>> I must remember the carrots and sweet potato. I would like that.
>>> We had a great Jewish deli restaurant in Cleveland that served
>>> delicious Kishka, or one could buy it to take out. I would
>>> sometimes order it there. I would never have thought to put it in
>>> the cholent. Curious, Saerah... Did your mother keep Kosher?
>>> Several of my friends in Cleveland did, although most did not.
>>>
>>
>> My mother keeps kosher very strictly.
>>
>>> That reminds me of years ago when I still worked in design. I had a
>>> client who was doing major remodeling including the kitchen. What
>>> we ended up with were basically two kitchens back to back, divided
>>> by an island, where there was absolutely two of everything including
>>> sets of appliances and dihwashers, probably the ultimate Kosher
>>> kitchen.
>>>
>>
>> She doesn;t have two of everything, but she only uses the dishwasher
>> for the meat dishes. she puts a different rack in the sink for meat
>> and milk washing up. having two kitchens seems like more trouble than
>> its worth. Now, a kosher-for-Passover kitchen that you only open up
>> on Passover, thats an idea!
>>
>
> Oh, I know it wasn't really necessary, but this was a dream remodel
> for this couple and they had 5 children. This was the wife's dream
> kitchen. According to what she told me, she cooked on either one side
> of the kitchen or the other, depending on the meal. I guess it
> simplified things for her. I rather doubt that the average person who
> keeps Kosher does this, or probably could afford to do it, especially
> at the prices of kitchen remodels today.
>

It certainly owuld prevent making things not kopsher by accident. I
don;t forget at my mom's house, but there have been times when the sink
was full of one kind of dishes and I almost put dishes of the other in :
(
once in a while ellie would grab the wrong silverware while setting the
table, heh.

--
Saerah

"Welcome to Usenet, Biatch! Adapt or haul ass!"
- some hillbilly from FL

Lynn from Fargo wrote:

> How about you?

When I was touring around Italy and was a student, I used to eat spam and
salami for proteins and bread from the local bakeries for the carbs.
Vitamins, well, some fresh fruit now and then, there's also some kind of
fruit in-season, all year round.
Nowadays if I had to make ends meet I'd often eat at kebab stands and fast
foods, I don't know why but a McDnoald's cheeseburger costs about half of
the single raw burger patties you find in supermarkets. Large scale
economics, I guess, and maybe very few meat in theyr patties...
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano