Cynthia wrote:
It occurred to me that a fun thing to do with potato chips would be to crush them and use them to coat chicken for frying -- kind of having the stuffing on the outside.
NFriday wrote:I think Jewel has Kind bars. Those were the only ones on the list that I had heard of. I believe you can find coupons for Kind too. I am not into granola bars though.
JoelF wrote:Pastrami from Hungarian Kosher (Skokie).
Wow, that's good stuff (but Ronnie's is still better, if not certified Kosher).
Moderate spice level, nice smokiness, lean and just plain delicious. Almost too good to put on a sandwich.
spinynorman99 wrote:JoelF wrote:Pastrami from Hungarian Kosher (Skokie).
Wow, that's good stuff (but Ronnie's is still better, if not certified Kosher).
Moderate spice level, nice smokiness, lean and just plain delicious. Almost too good to put on a sandwich.
I'm assuming it's the chuck and not the shoulder. For best results get it sliced thin. It's an entirely different product than a New York pastrami but wonderful on its own merits.
ronnie_suburban wrote:spinynorman99 wrote:JoelF wrote:Pastrami from Hungarian Kosher (Skokie).
Wow, that's good stuff (but Ronnie's is still better, if not certified Kosher).
Moderate spice level, nice smokiness, lean and just plain delicious. Almost too good to put on a sandwich.
I'm assuming it's the chuck and not the shoulder. For best results get it sliced thin. It's an entirely different product than a New York pastrami but wonderful on its own merits.
Not brisket or navel?!
=R=
ronnie_suburban wrote:spinynorman99 wrote:JoelF wrote:Pastrami from Hungarian Kosher (Skokie).
Wow, that's good stuff (but Ronnie's is still better, if not certified Kosher).
Moderate spice level, nice smokiness, lean and just plain delicious. Almost too good to put on a sandwich.
I'm assuming it's the chuck and not the shoulder. For best results get it sliced thin. It's an entirely different product than a New York pastrami but wonderful on its own merits.
Not brisket or navel?!
=R=
JoelF wrote:Does this shot tell you what cut it's from? Light isn't optimal, flash probably hurt it.
Definitely not brisket. I thought loin was used traditionally for pastrami?
Cynthia wrote:Well, it's not quite as dense as it looks in the photo on the package -- but the chunks of mushroom are actually much larger than what is pictured -- really substantial chunks, in fact. So the flavor was good -- at least if you love porcini mushrooms.
stevez wrote:Cynthia wrote:Well, it's not quite as dense as it looks in the photo on the package -- but the chunks of mushroom are actually much larger than what is pictured -- really substantial chunks, in fact. So the flavor was good -- at least if you love porcini mushrooms.
So, next time use less water, or let it cook down till it's more thick/dense.
Cynthia wrote:[KD] also have a range of salads in the house-made area, and what has become my favorite deli item -- ENDS. At many busy European delis, they combined and package the last few slices of all those deli meats and sell them for a couple of bucks a pound. Great way to try just a little of all those meats that are not familiar.
leek wrote:Hah - I never thought of ends that way! We would get ends at the deli counter of the ShopRite store because they were cheaper than the thin slices you would normally put on a sandwich. I hated them! Thick uneven slices of deli meat or cheese that made my sandwich harder to eat because they would fall out.
Octarine wrote:Smakosz On Lawrence just west of Central makes a wonderful zurek.
Cathy2 wrote:Hi Cynthia,
The very first Culinary Historians meeting I attended was in September, 1995. It was Andy Smith talking about his book Ketchup. He likened the first ketchup as akin to fish sauce or the Roman garum.
I brought a bottle of Concord grape ketchup to the meeting, which was quite the novelty.
I remember feeling silly getting up early on a Saturday morning to drive 50-miles round trip for a lecture on ketchup.
Regards,
Cathy2
Cynthia wrote: As I've learned over time, grzybowa means porcini/cep mushroom, so I figured it was worth a try
Binko wrote:Cynthia wrote: As I've learned over time, grzybowa means porcini/cep mushroom, so I figured it was worth a try
Quite often, those are the mushrooms used, but gzybowa is simply the adjective form of the word grzyb, meaning "mushroom." It can be any type of mushroom from pieczarki (our common white button mushrooms) to prawdziwki (King Bolete/porcini/cep) to kurki (chanterelles) to whatever. With soup, it's just about any mix of mushrooms. My mother makes it on buttons and some dried boletes for flavor, for example. In Poland on my aunt's farm, it'd be pretty much any mix of mushrooms from picking in the forest. But those boletes are particularly prized. In fact, their Polish name, prawdziwki, comes from the phrase grzyby prawdziwe, or "real/genuine mushrooms," so the name in Polish is something like "real ones."
And the bit about bigos is interesting. The word itself doesn't mean "hunter's stew." That's just how it's usually translated in English. I tried looking up the etymology of it, but the origins of the word look like they're lost in history. Most of the suggestions seem to indicate the word comes from German meaning, depending on the source, "basted," "sauce," "to chop," or even "a piece of lead." In Polish itself, the word doesn't have a meaning other than that particular meat & sauerkraut dish. "Hunter's stew" in Polish is literally gulasz myśliwski, which is usually a type of meat & mushroom stew.
pairs4life wrote:Frozen 4 oz lobster tails at Jewel for $3.99.