Besides comte and fondue...

originally posted by Claude Kolm:
originally posted by Lou Kessler:
originally posted by Claude Kolm:
originally posted by MarkS:
originally posted by Lou Kessler:
If you must know.
originally posted by Ian Fitzsimmons:
If nutty revelations are what you crave, there are better sources than the Italian-Jewish tradition.
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Good luck, one is a nationality the other a religion. & the twain will never meet. I should know it's my background. My mother (the Italian side) said what the Jews do to food Hitler did to Poland, She did admit to some decent Jewish deli. Any meat they cooked tasted like it had been salvaged from the wreckage of Hiroshima.
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Guess you've never seen Mrs. Machlin's cookbook before (Classic Italian Jewish Cooking: Traditional Recipes and Menus v.i and II). Pity.
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Joyce Goldstein did one, too: Cucina Ebraica.
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Joyce Goldstein's cooking is as close to traditional Jewish cooking as Mario Batali's cooking is to The Olive Garden.
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An interesting comment, although I'm not sure relevant in the context. Nevertheless, perhaps you can supply us with some examples of where you consider this book to be inauthentic and the basis of your knowledge of what is authentic?
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I'll guess it's the cooking of Lou's relatives that forms the basis of his knowledge.
 
originally posted by Lou Kessler:
Any meat they cooked tasted like it had been salvaged from the wreckage of Hiroshima.
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Kosher steaks can't be more than 3 days old so of course they're terrible. Only go to kosher butchers for things that need to be fresh.

But, a delicatessen is a different thing. A proper pastrami, or a brisket, is a thing of beauty and brings joy to your mouth.
 
originally posted by Rahsaan:
originally posted by MarkS: Where do you buy nettles?
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Does Wegmans not carry them? I guess the local farmers markets have stopped for the season. Not that it really matters, early Spring is the time to find them.
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Rahsaan - sadly, I don't think I've ever encountered them there, but I may have spied them once-upon-a-time at the Ithaca Farmer's Market. I have to do more research, but aren't nettles close to thistles? If so, I might be able to harvest some in the field next door.

Claude - that chicken and morel dish sound like a good match. How well do dried morels work in that dish?
 
originally posted by MarkS: I have to do more research, but aren't nettles close to thistles? If so, I might be able to harvest some in the field next door.
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I think nettles are 'close' to thistles but I've never eaten thistles (that I'm aware of) so I don't know the differences.

There is also a lot variation within nettles, how woody or how delicate and foresty green they are. Certainly nettles grow wild. In fact, many of the farmers market folks in Berkeley were just bringing wild nettles they found on the side of the road. (Not that those were always the best examples of nettles).
 
originally posted by Thor:
Tartiflette, based on an utterly absurd meal a few nights ago. Though I guess that's not very far afield...
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Potatoes, cheese, onions, lardons--jeez, any wine is good with Tartiflette!

To accompany savignin: Marcona almonds and Ybarra Manzanilla Olives from Sanlucar de Barrameda.
 
originally posted by MarkS: I have to do more research, but aren't nettles close to thistles?
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They're both flowering plants, but that's about the extent of it.

I don't think they taste much like each other, either.
 
originally posted by Thor:
Tartiflette, based on an utterly absurd meal a few nights ago. Though I guess that's not very far afield...
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Ah - I miss a good tartiflette! Need a trip to Megeve this ski season.
 
originally posted by MarkS:
originally posted by Matteo Mollo:
moderately developed baby chicken embryos...
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aaah.....no.
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From my navy days and research in SE Asia-- balut! (aka hột vịt lộn)

I loved this stuff. Made most people gag, though, so my eating it became a bit of a bar trick performed for the amusement of shipmates, but I just thought it was a good snack. Haven't had it in years, but it's brothy and hearty and I could imagine it going well with savignin.
 
river trout is best (especially from lake garda). Saute` in butter and deglaze with yellow wine after adding a bit of flour and butter to thicken. Pour the sauce over the fish and have with a mushroom tart with mountain cheese (anything but comte`).

yum.
 
originally posted by Jeff Grossman:
originally posted by Lou Kessler:
Any meat they cooked tasted like it had been salvaged from the wreckage of Hiroshima.
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Kosher steaks can't be more than 3 days old so of course they're terrible. Only go to kosher butchers for things that need to be fresh.

But, a delicatessen is a different thing. A proper pastrami, or a brisket, is a thing of beauty and brings joy to your mouth.
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and i believe that the steak must also be bled, ergo terrible.
 
Katz's makes great pastrami as well. Zabar's has delicious rugelah and H & H equally amazing bagels. Barney Greengrass has great smoked sable.

And proof that Jewish cuisine is a great cuisine: Lo Mein and General Tso's Chicken. Exquisite.
 
You haven't lived until you've had Romy Dorotan's corned beef. Not sure if he's doing it at Purple Yam yet or not.
 
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