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I've been fighting against depression as of late... *sigh*
But a friend came over and we watched some great anime so I feel better.
My 28th birthday is this Friday... maybe that's why I'm feeling blue. Heh.. that and my poverty. AND I have to work a double on my b-day! Oooo.. that sucks...
[ March 16, 2005, 03:53 AM: Message edited by: Telperion the Silver ]
Posts: 4953 | Registered: Jan 2004
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I also went through a million pictures today to scan into the computer... sent them to mack and ...um... what's-her-name... the foobonic gal... so hopefully I'll have my pics up for Hatrack to see at last.
But I couldn't for the life of me find my sexy goth pictures!! I look so good in those too! *pouts* Ah well... hopefully they'll turn up somewhere.
[ March 16, 2005, 03:57 AM: Message edited by: Telperion the Silver ]
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I've been snowflaking and stuff. Well, really, it all started with me sorting out my writing files into damaged and good (there was a bug in the program Fahim wrote for me for my writing that caused data to disappear). After I did that, I started snowflaking a new story - the one I mentioned to you last night.
I did some cooking - curried peppers, fish, and rice for lunch - and a load of laundry.
Then I resumed snowflaking, and then eventually gave up when that same program lost more of my data. Now I'm waiting for Fahim to fix the program so I can keep on using it.
Good thing I have backups, so the data really isn't lost. It's just that I'm not willing to work with a program when I *know* it's going to lose data for me. Sigh.
But the story - I have a good premise. Distinctly different from that other one to the point of having only one single element in common. So, I'm happy. Posts: 8355 | Registered: Apr 2003
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It's funny, quid... I can make really complicated things, like empanadas, and cholent (which very few people, even Jews, know how to make)... but I can't boil pasta. Posts: 7877 | Registered: Feb 2003
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Cholent is a traditional Jewish dish. The reason is that it cooks for 24 hours in the oven, which means that religious Jews, who can't cook on the sabbath, can make in on friday, put it in the oven, and have a hot meal the following day.
Unfortunately, it's an art that has sort of dwindled. But my mom makes it sometimes, and taught me how. It's one of my favorite dishes, it's soo good!
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Well, okay, but. . . What is it, what's in it, and do you have a recipe? Curious, I guess. But it sounds like just the thing for sabbath.
Posts: 8355 | Registered: Apr 2003
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I don't have a recipe where I am now, I have one at my parents' house, but I can get it to you next time I'm there, if you want. It's basically a huge pot roast, it's meat (we usually use corned beef), and potatoes, and hard boiled eggs (which are so good, because they're cooked for 24 hours, so they're brown on the inside, and it's delicious), and kishke (trust me, you don't want to know what that is... you can't get it outside of Israel anyway, just believe me when I say it tastes good), and barley, and lima beans, and kidney beans, and seasoning. Stuff like that.
It's the most delicious thing ever.
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Sounds very good! kinda like sushi - I never really know what's in that either.
Eggs sound muchly interesting too! I love hard-boiled eggs Tea-boiled and 'thousand-year-old' eggs are also very good.
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Hey, I'm awake, too, and since a pretty long time - only, there was too much students so I didn't dare to post Posts: 3526 | Registered: Oct 2001
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Good night Telp ! Hello, everybody else ! For now my day is not what I would like it to be. I catched a big cold and I feel like crap. i'm glad I don't work this afternoon, some reste will do me good.
Posts: 3526 | Registered: Oct 2001
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Raia, it sounds good, but now I'm curious about those other things - kishke. Can't help it, it's my nature. C'mon, tell me. You know you want to. . .
Posts: 8355 | Registered: Apr 2003
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1/2 lb Beef liver 1/2 lb Beef lung (optional) 1/4 lb Ground beef 2 c Raw rice, rinsed & drained 1 T Fresh coriander, chopped 2 t Salt 1 t Pepper, or to taste 3 -ft large intestine of beef - well cleaned and - prepared for stuffing 4 ea Ribs of celery, halved -horizontally 1/3 c Onion, sliced 3 ea Bay leaves 1 t Peppercorns 4 qt Clear beef stock
1. Char the liver over charcoal or under a gas or electric broiler to kosher. Cut the liver into 1/4-inch cubes. If used, boil the lung in water for 1/2 hour. Cool and cut into 1/4-inch cubes. 2. In a large bowl, mix together well the liver, lung (optional), ground beef, rice, coriander, salt, and pepper. Sew up one end of the intestine (derma) and stuff -- not too tightly since the rice will expand. Sew up the opening. 3. On the bottom of a large pan, put the celery, onion, bay leaves, and peppercorns. Pour in the clear beef stock. Bring to a boil over moderate heat and add the stuffed casting. Half-cover the pan and reduce the heat to low. Cook for about 45 minutes or more, until the skin is tender. Serve the kishke warm, sliced. Remove the bay leaves and serve the clear soup separately. Makes 10 to 12 servings.
Well, I don't much like brains, and liver, I only like when it's liverwurst, but intestines? Never had it. Lungs neither. I have a hard time seeing either as appealing. Posts: 8355 | Registered: Apr 2003
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Kishke is just the intestines... I'm not sure what the rest of that is all about it... I guess some people make stuffed kishke!
Posts: 7877 | Registered: Feb 2003
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I have a really easy and delicious recipe. For every person, you need : 1 chicken escalope, a little goat cheese, half a red pepper. You cut the escalope in two parts horizontally. You put the bottom part on an aluminium sheet. You cover it with little bits of goat cheese. You cover it with the other half of the escalope and half a red pepper. Put it in the oven, Th 270°C for about half an hour. It takes no time to do and it's really yummy and presents well !
Posts: 3526 | Registered: Oct 2001
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Well, I wouldn't advise eating a dish containing brains: the infectious agent which causes MadCows disease isn't destroyed by cooking. Weighing the pleasure against the risk is always ones own decision to make, but vCJD is a nasty that I find to be on the extreme opposite of what I would ever want to happen to me. I'd prefer being eaten by wolverines over it.
However, chitlins/chitterlings/chiterlynges are made from cleaned intestines, as are the casings containing the meat&etc of the better sausages. I'm sure there are many traditional foods which use them; and tripe, which can be either the fat lining the intestines or a specific part of a ruminant's (such as an ox) stomach.
And lungs are known euphemisticly as lights, and are also contained in pluck.
Ya know, the more I think about what's in good sausages and certain other traditional foods, the more I wish I didn't know.
Posts: 8501 | Registered: Jul 2001
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what language is kishke? Jidish? Cause it's almost exactly the same word in Polish (meaning both the intestines and the dish) and I wonder which language it originated from. (i.e. is it originally Polish or not).
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Hehe, I was about to answer it for you... yes, it's Yiddish. My spelling was phonetic, it may be spelled differently.
Posts: 7877 | Registered: Feb 2003
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70 pieces?! How do you stay so skinny?! O_O
I like pulke. Yum. Jonny, you're making me hungry! I might stop by the minhala soon for food, but quickly, before they close. Oh, wait, I have class. Oops.
Posts: 7877 | Registered: Feb 2003
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And I love salad, btw... but I love pasta too. And of course, pulkalach. And... many other things. Hehe. I like to eat.
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Eating all the organs isn't that bad... as long as you cook them and dice them up nice... it'll be just like turkey stuffing! Posts: 4953 | Registered: Jan 2004
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