Posted on 12/06/2016 10:33:08 PM PST by nickcarraway
Also have SALT ( the history of salt; it IS fascinating! ), FOOD IN HISTORY, IN THE DEVIL'S GARDEN (it's about once forbidden to eat foods ), and ones about what was eaten and recipes for dishes eaten in Ancient Rome and one on Ancient Greek dishes.
BRAVA!
I always mean to read those books that tell the story of salt, etc. I never seem to get around to them. I usually end up with my usual obsession with British food - something Americans do not understand anymore than Brits understand the beauties of American cookery. Sadly, we just seem to hate each other...
Egg rolls??????????????????? HELL NO!
I hate ketchup.
When I was a child, I told my mother that I couldn't taste the paprika. She told me that if it were left out, I'd know and miss it. Of course, she was correct. :-)
Hungarian words always have the accent on the first syllable, hence it is pronounced POPrika. Sadly, most people say pap-a-rika or papRIKA; both of which makes my teeth hurt, when I hear it.
My family has been buying stuff from them, via catalogue, since they began. I grew up with stuff from there, from my grandma, who saw an ad in the N.Y.Times Sunday magazine! :-)
We're now on the 4th generation of ordering, as my kiddo orders from them too, because I always have, as my mother and grandmother did. LOL
I'm sure that the grazing is way better than at Whole Foods, but maybe as good as at Stu Leonard's. ;^)
Is it as good as it sounds?
Is it available on DVD ?
I'm still laughing re the Waldorf Salad!
It is SO different from what we get here in the States, but very good! We like both kinds.
OTOH....ACCENT? Oh YUCK!
They are tough in culinary school. You mess up one ingredient, you are FAILED. Unfortunately, as my little 18 year old co-students have found, you can’t even pick up your grade because the chef/professor has no interest in helping you improve. Such sweet kids; so smart, so hard-up starting in life.
You probably don’t remember she did Accent commercials and she was the spokesman for it. For about 30 years, I have no doubt! But you say it wasn’t MSG that gave people headaches but Seseme Oil?!
Well, most of "American" foods are from the UK.
Americans who grumble about Brit food and Brits who do the reverse, are morons who don't know anything about what they're grumbling about!
That is NO WAY to run a class!
I never know how to order Chinese food in London - it is very different. I still remember a lovely Jewish gal in the audience at a Jackie Mason show in London scorning my idea of going to Pizza Express afterwards. She wanted me to go to Chinatown. I didn’t think to ask her what to order and although I followed her instructions, ended up with a hodge-podge of food that didn’t make much sense as an American. I love the differences in culture - even among immigrant cooks.
That’s how kitchens are run. I’ve finally figured out that culinary classes (unlike cooking classes) are run like kitchens. You either catch on or you flunk out. I’ll be damned if they’re going to push me around!
My mother and I and to some extent my brother, all suffered from what was once called CHINESE RESTAURANT SYNDROME. We did our own research ( eating only dishes that contained A one time, containing B the next, and so on ) and found out that dishes that contained sesame seed oil, no matter how much we loved eating them, had to no longer be eaten. And this was all PRIOR to when the whole CRS was written and talked about in the late '60s-early '70s! We went through these tests in the 1950s!
I love going to The Guardian cooking pages. They love American food but it brings out the xenophobic crazy Brits like you wouldn’t believe! It’s amazing how British cookery magazines push not only American food but American holidays like Thanksgiving and Halloween. They still seem a little shy about pushing the 4th of July, lol, but I expect that’ll be next!
Totally false analogy.
Carrots, tomatoes and corn are plants/vegetables.
Hummus, Falafel, Pita, Baba Ghanoush etc. are recipes/prepared foods... that means there is a cultural background.
That background is the region of Eastern Mediterranean/Levante and Arabic-speaking countries.
These recipes were adopted into Israeli cuisine through Jews from Arab countries and picking it up from Arab locals.
There is nothing particularly Jewish about these dishes. Israeli, modern Jewish cuisine is a fusion from all corners of the world where Jews lived for centuries and adapted local recipes to Kashrut law.
There are a few Ashkenazi recipes that have a much stronger Jewish ‘identity’... such as Gefilte Fish.
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