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Poem: "Through Weakness and Vulnerability" - The Wordsmith's Forge — LiveJournal
The Writing & Other Projects of Elizabeth Barrette
ysabetwordsmith
ysabetwordsmith
Poem: "Through Weakness and Vulnerability"
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ysabetwordsmith From: ysabetwordsmith Date: May 12th, 2016 02:39 am (UTC) (Link)

Thoughts

>> Interesting. Hadn't heard of Yan Du Xian soup... <<

It was new to me too. I found it by searching "Chinese comfort food." Every culture has some.

>> the one I *have* heard of is congee, the thick chicken-broth-and-rice based soup that is both often a carrier for various medicines to be taken orally, and considered medicine in itself... Myself, I like either a hearty chicken noodle (with extra garlic), <<

Cool.

>> or matzoh ball soup, which when I make it is not just broth and balls and little else, but not dissimilar from the chicken noodle except I use all-Kosher (or as close as I can) ingredients when working with matzoh, because it wouldn't be right otherwise....<<

That makes sense.

>> (It might sound funny to others that I would consider keeping as close to kosher as possible important, being a goy and all... but, as Tevya said, it's Tradition, and it's a thing for me to honour it...) <<

I am flexible with some things (I adore blasphemy sandwiches: ham and cheese on challah or a bagel) but I do often follow Jewish customs as much as feasible when making Jewish cuisine. It's designed that way and, with a few exceptions, usually tastes better accordingly. And kosher food is worth seeking because its standards of production are often higher.
From: technoshaman Date: May 12th, 2016 05:24 am (UTC) (Link)

Re: Thoughts

LOL "Blasphemy sandwiches"...

My friend codeamazon keeps as kosher as she can during Pesach... and then goes and finds a bacon cheeseburger as soon as the sun goes down on it... ;)

I always thought it odd that the Ruben... is quite treif.

Boiling down cheap cuts of kosher chicken for the schmaltz (and fridging the dough overnight) makes my matzoh balls come out nice and fluffy, first time, every time. Yeah, I have to start on Monday to make soup for Tuesday after the kids have Hebrew school (and it's not *just* to go with that, it's that they come in late and un-snacked on those nights, and I want something I can dip out of a pot for them the nanosecond they hit the door... :) but it's worth it. :)
ysabetwordsmith From: ysabetwordsmith Date: May 12th, 2016 07:57 am (UTC) (Link)

Re: Thoughts

Schmaltz is great for cooking. Duck or goose fat is even better, though. <3
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