On Fri, 26 Mar 2010 18:46:51 -0400, Dave Smith
> wrote:

> sf wrote:
> > On Fri, 26 Mar 2010 17:57:02 -0400, Dave Smith
> > > wrote:
> >
> >> sf wrote:
> >>> On Fri, 26 Mar 2010 11:42:34 -0400, Dave Smith
> >>> > wrote:
> >>>
> >>>> My mother in law went
> >>>> to great lengths to provide food at our wedding reception for a friend
> >>>> of their's who was a Jaine. He not only ate all sorts of meat and other
> >>>> non Jaine food, but was also into the booze in a big way.
> >>> Jaine. That's a new one for me.
> >>>
> >> Sorry. Jain, not Jaine. They are strict vegetarians, and that includes
> >> not eating root vegetables, fruit and vegetables that have started to
> >> rot, or fermented things... because they have bacteria and bacteria are
> >> animals.
> >
> > Good Heavens!
>
> Yeah. It is a little extreme. Not hard to see why they are a small sect.

Do they go forth and multiply or rely on new recruits?

--
Forget the health food. I need all the preservatives I can get.

sf wrote:

>>>> Sorry. Jain, not Jaine. They are strict vegetarians, and that includes
>>>> not eating root vegetables, fruit and vegetables that have started to
>>>> rot, or fermented things... because they have bacteria and bacteria are
>>>> animals.
>>> Good Heavens!
>> Yeah. It is a little extreme. Not hard to see why they are a small sect.
>
> Do they go forth and multiply or rely on new recruits?

Sorry. Couldn't tell you. The only one I ever knew was the son of a
business friend of my father in law. My MiL went to great efforts to
provide food for him that would suit his religion's dietary laws, but no
matter how much effort she went to in order to appease those
restrictions he always seemed to stray and indulge in forbidden foods.

I felt sorry for the guy when he got an urgent call from his family to
come home to India ASAP because he mother was dying. He dropped
everything to get back to his mother's death bed only to find that his
mother was in good health.... but they had found a wife for him.

>

Goomba wrote:

> Oh I know tons of Jews who eat pork. At the other end of the spectrum,
> I've never known anyone personally who kept Kosher.

I know someone who uses his Jewish religion as a kind of cultural bludgeon:
"That's a cheeseburger you're eating, isn't it? I would have gotten
something like that, but IT ISN'T KOSHER!"

Bob

Tracy wrote:

>>>> Easter!? I don't have time for Easter!! Masters week starts Easter
>>>> Monday. I'll be there at the Augusta National most of the week. I have
>>>> house/golf guests arriving the day before Easter and two of them are
>>>> Jewish so not sure if an easy fail safe ham is appropriate? ask them.
>>
>> I've never met a Jewish person who eats ham (or anything from a pig,
>> period). Seems to me that if one knows in advance that there will be
>> Jewish folks to feed at a shindig one is hosting, it doesn't take a
>> rocket scientist to figure out that serving ham would be somewhat
>> inappropriate - and ill mannered of the host, to boot.
>
> I know plenty of Jewish people who eat pork or don't keep kosher.
> But, I agree serving ham would not be a good idea. I don't think I would
> even ask. Just seems inappropriate to ask someone a question like that.
> Perhaps you could ask if they have any dietary restrictions. Much better
> than saying, "do you eat pork?"

I don't think the Jewish house guests will be all that interested in
celebrating Easter anyway.

Bob

"Bob Terwilliger" > wrote in message
...
| Tracy wrote:
|
| >>>> Easter!? I don't have time for Easter!! Masters week starts Easter
| >>>> Monday. I'll be there at the Augusta National most of the week. I have
| >>>> house/golf guests arriving the day before Easter and two of them are
| >>>> Jewish so not sure if an easy fail safe ham is appropriate? ask them.
| >>
| >> I've never met a Jewish person who eats ham (or anything from a pig,
| >> period). Seems to me that if one knows in advance that there will be
| >> Jewish folks to feed at a shindig one is hosting, it doesn't take a
| >> rocket scientist to figure out that serving ham would be somewhat
| >> inappropriate - and ill mannered of the host, to boot.
| >
| > I know plenty of Jewish people who eat pork or don't keep kosher.
| > But, I agree serving ham would not be a good idea. I don't think I would
| > even ask. Just seems inappropriate to ask someone a question like that.
| > Perhaps you could ask if they have any dietary restrictions. Much better
| > than saying, "do you eat pork?"
|
| I don't think the Jewish house guests will be all that interested in
| celebrating Easter anyway.

Of course! It's "local boy made good."

pavane

Susan wrote:

>> The first-draft brunch menu is:
>>
>> Moscato d'Asti with Strawberries
>> Homemade Chicken-Apple Sausages
>> Multi-Grain Toast
>> Fried Eggs
>> Steamed Asparagus
>> Blintzes with Sherry Apricots and Toasted Almonds
>> Coffee
>> Pomegranate Juice
>>
>> The first-draft dinner menu is:
>>
>> Spring-Vegetable Minestrone
>> Lettuce with Spring Peas, Pea Shoots, Yellow Beets, and Mint Vinaigrette
>> Angel-Hair Pasta with Asparagus and Lemon-Garlic Oil
>> Veal with Egg Sauce[1]
>> Stewed Artichokes with Lemons, Carrots, Fennel, and Anchovies
>> Easter Focaccia[2]
>> Ricotta-Chestnut Cheesecake with Honeyed Whipped Cream and Shaved
>> Chocolate
>>
>
> It looks lovely but I must confess that if I ate the brunch, it would be
> about two days before I was ready to eat the dinner. And I'm a hearty
> eater and charter member of the clean plate club.

I figure on having brunch around 9:30 AM, and dinner around 8:00 PM or even
later. I'll be coming off a graveyard shift the night before, so I'll make
the cheesecake and start the focaccia after we finish brunch, then go to
bed.

I did modify the brunch menu, but only slightly: I'll make poached eggs
instead of fried eggs; I think they'd accompany the asparagus better.

Bob

In article >,
Joseph Littleshoes > wrote:

> A Salvador Dali thematically "Easter" jpg?
>
> Ascension?
>
> Here's a link to a nice copy of it
>
> http://www.gnostic.org/ihsm/rosary/i...ascen_dali.jpg
>
> I have a big bang and evolution of the universe short video that runs
> well on my Mac, if i can trace dow a link for the original site i got it
> from i will post that link.
>
> It is really nice though and is a CGI movie of the evolution of the
> universe from big bang to present and ends with the most recent Hubbell
> deep space imaging.
> --
> JL

Snagged it, thanks! I was able to just drag and drop. :-)
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
"We're all adults here, except for those of us who aren't." --Blake Murphy

In article >,
Bob Terwilliger > wrote:
>Charlotte wrote:
>
>> When I eat with my folks, we have:
>>
>> Barbequed marinated leg of lamb
>> asparagus
>> whatever else looks good at the market
>>
>> I have a heritage pig ham in my freezer so am considering cooking it, but
>> I really like the lamb and asparagus combo. It is hard to beat.
>
>I completely agree. Thing is, Lin and I have lamb and asparagus fairly
>frequently this time of year, but we hardly ever have veal, so the veal
>makes it a "special" meal. (Besides, I wrote about killing the fatted calf
>recently, and it made me want to have veal!)

I'm impressed that you would attempt not one but two such meals. Unless I
get a dinner invite from a local friend, I'm going to count the potluck
brunch as my Festive Meal (it really is - we have a lot of really good
cooks) and have the lamb/ham and asparagus (etc.) during the week. I'll
have been at the church Wednesday/Thursday/Friday evenings, all day Saturday
setting up and coloring eggs, and in well before dawn on Sunday for two
long services. By the time the main Sunday service rolls up, I feel
punch-drunk on liturgy and I have a nice long nap when I get home.

>> This year I am thinking of making a whackload of fresh ricotta cheese and
>> serving it with honey and balsamic strawberries
>
>MAKING fresh ricotta? Where do you get the whey? Or are you talking about a
>curdled-milk cheese like paneer?

The recipe I use (pace David Lebovitz and other similar ones; David says
use buttermilk, I use plain yogurt and lemon juice) doesn't start with
whey. The second batch will probably use the whey from the
previous ones, though, as a side-by-side experiment. I've made it
before; it was easy, which is why I'm contemplating doing it on Holy
Saturday after all the prep at the church.

If I had more cycles to spare, I'd attempt one of those decorated
Russian-style cream cheese things.

Charlotte
--

Charlotte wrote:

> Unless I get a dinner invite from a local friend, I'm going to count the
> potluck brunch as my Festive Meal (it really is - we have a lot of really
> good cooks) and have the lamb/ham and asparagus (etc.) during the week.
> I'll have been at the church Wednesday/Thursday/Friday evenings, all day
> Saturday setting up and coloring eggs, and in well before dawn on Sunday
> for two long services. By the time the main Sunday service rolls up, I
> feel punch-drunk on liturgy and I have a nice long nap when I get home.

I'll be working twelve-hour shifts every night until 6 AM Easter morning.
After brunch I plan to take a nap before starting on dinner! Fortunately,
that's the start of a vacation for me.


> The recipe I use (pace David Lebovitz and other similar ones; David says
> use buttermilk, I use plain yogurt and lemon juice) doesn't start with
> whey. The second batch will probably use the whey from the
> previous ones, though, as a side-by-side experiment. I've made it
> before; it was easy, which is why I'm contemplating doing it on Holy
> Saturday after all the prep at the church.

I read over Lebovitz's recipe, and I have to say that I don't think that's
really ricotta. It's fresh cheese, just like Indian paneer or Mexican queso
fresco. The defining factor of ricotta is that it's made from the whey left
over from making other cheese -- and when I say "defining," I mean that the
literal translation of the word "ricotta" is "re-cooked," coming from the
fact that ricotta is made from the second cooking of the milk. I am in no
way saying that fresh cheese isn't GOOD. In fact, it can be VERY good. It's
just not the same thing as ricotta.

Bob "ricotta alfredo chili mojitos, anyone?"

In article >,
Bob Terwilliger > wrote:
>Charlotte wrote:

[homemade ricotta]

>> The recipe I use (pace David Lebovitz and other similar ones; David says
>> use buttermilk, I use plain yogurt and lemon juice) doesn't start with
>> whey. The second batch will probably use the whey from the
>> previous ones, though, as a side-by-side experiment. I've made it
>> before; it was easy, which is why I'm contemplating doing it on Holy
>> Saturday after all the prep at the church.
>
>I read over Lebovitz's recipe, and I have to say that I don't think that's
>really ricotta. It's fresh cheese, just like Indian paneer or Mexican queso
>fresco. The defining factor of ricotta is that it's made from the whey left
>over from making other cheese -- and when I say "defining," I mean that the
>literal translation of the word "ricotta" is "re-cooked," coming from the
>fact that ricotta is made from the second cooking of the milk. I am in no
>way saying that fresh cheese isn't GOOD. In fact, it can be VERY good. It's
>just not the same thing as ricotta.

Ppffffbbbbbtttt. Professional opinion varies on this.

One site I ran across when following a friend's link for fresh mozzarella
had with- and without-whey procedures and said that the with-whey was
often called "ricottone".

http://www.cheesemaking.com/store/pg/217-Ricotta.html

But if YOU make the cheese, you can call it what YOU like.

Charlotte

--

Charlotte wrote:

> http://www.cheesemaking.com/store/pg/217-Ricotta.html
>
> But if YOU make the cheese, you can call it what YOU like.

True, and I'm tempted to make fresh cheese for my Easter cheesecake, but
there's no way I'd have the time to do it. Alas!

Bob

For brunch I came pretty close to what I intended:

> Moscato d'Asti with Strawberries

This was a very nice, albeit pretty sweet, start to the meal.


> Homemade Chicken-Apple Sausages

I thought the sausage was a bit too salty, but Lin thought it was just
right.


> Multi-Grain Toast
> Poached Eggs
> Blanched Asparagus

These three items were pretty standard asparagus-season fare.


> Blintzes with Sherry Apricots and Toasted Almonds

I burned the almonds, so the blintzes just had sherry-soaked apricots. The
blintz filling contained cream cheese, Grand Marnier, and Splenda. I
followed the Alton Brown recipe for crepes, and just improvised the rest.

Besides the pre-brunch drink, we had coffee and pomegranate juice to drink.


The dinner plan was:

> Spring-Vegetable Minestrone

This had *lots* of vegetables in it: onions, carrots, fennel, leeks,
cauliflower, sugar snap peas, chard, and white beans. I used water rather
than stock (because I'm all about simplicity). Each bowl got a dollop of
pesto at serving time.


> Angel-Hair Pasta with Asparagus and Lemon-Garlic Oil

I cut the asparagus stems into coins about one-eighth of an inch thick. The
asparagus coins and tips were cooked in a mixture of water, salt, and olive
oil. The lemon-garlic oil was made by cooking lemon zest, crushed garlic,
and olive oil in the microwave until the garlic started to brown, then
straining out the solids. The pasta was slightly overcooked because I took
it out of the water when it was just right, then cooked it some more tossing
it in the pan with the asparagus and oil. I grated on some additional lemon
zest.


> Veal with Egg Sauce

First off, I ended up having to make this using pork shoulder, because
finding a veal shoulder roast turned out to be impossible. I wasn't too
worried about that, because I've heard of restaurants (infamously)
substituting pork for veal. But I think the dish would have been better if
I'd brined the pork cubes; as it was, the pork came out a bit tough. The egg
sauce is quite interesting, and something I might try using in other dishes.
It's got the kind of lemony-creamy flavor that hollandaise has, but with the
addition of Parmesan and parsley.


> Stewed Artichokes with Lemons, Carrots, Fennel, and Anchovies

This was good, but I couldn't tell that it had any anchovies. Maybe it added
that "deep" flavor without being readily identifiable. It went very well
with the pork dish.


> Lettuce with Spring Peas, Pea Shoots, Yellow Beets, and Mint Vinaigrette

This was tasty, but the beets were just a bit crunchy; I should have cooked
them a minute or two more than I did. Lin commented that it would also have
been good with lamb.


> Easter Focaccia

I didn't make this, and it wasn't missed. It's a very eggy focaccia, but I
already had challah in the house. (Besides, Lin woke me up four hours late!)


> Ricotta-Chestnut Cheesecake with Honeyed Whipped Cream and Shaved
> Chocolate

I'm not sure "cheesecake" is the right term for what I ended up with. It was
more the texture of a quiche. Also, it was only minutely sweetened, so most
of the sweetness came from the topping. Rather than the whipped cream and
chocolate, I made rosemary-infused honey and soaked tangerine sections in
it. It was pretty good, and an interesting experience, but I don't think
I'll do it again.

We drank a dry Prosecco with dinner, and I thank Giusi for her advice on
that issue; it was just right.

Lin took pictures of both brunch and dinner, but AFAIK she hasn't loaded
them onto her computer for posting anywhere.

Bob

On Mon, 5 Apr 2010 02:18:47 -0700, "Bob Terwilliger"
> wrote:

> > Lettuce with Spring Peas, Pea Shoots, Yellow Beets, and Mint Vinaigrette
>
> This was tasty, but the beets were just a bit crunchy; I should have cooked
> them a minute or two more than I did. Lin commented that it would also have
> been good with lamb.

This sounds really, really good! I like yellow beets.

--
Forget the health food. I need all the preservatives I can get.

In article >,
"Bob Terwilliger" > wrote:

> Lin took pictures of both brunch and dinner, but AFAIK she hasn't loaded
> them onto her computer for posting anywhere.
>
> Bob

That all sounds fantastic. :-) I wish you guys would consider Picassa
albums. They are easy to upload and navigate, and the public option
makes it easier for more of us to see your artwork!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
"We're all adults here, except for those of us who aren't." --Blake Murphy