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Forum -> Recipe Collection -> Shabbos and Supper menus

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View latest: 24h 48h 72h

↑ cassandra ↓

Wed, Apr 30 2008, 9:37 pm

Ok, now you're showing off and making me really hungry in the process. And wild salmon isn't back yet. Sad

↑ chaylizi ↓

Wed, Apr 30 2008, 9:42 pm

Clarissa wrote:

cassandra wrote:

Clarissa wrote:

cassandra wrote:

Thanks, that sounds good I will try it one week. I serve salmon over salad probably every other shabbos for an appetizer, just not sure what to do this week. And I have no idea why anyone here would be able to help me make this decision. Nor can I understand why I am having such a hard time making this decision in the first place.

You poor, tortured soul. ((((((((((hugs)))))))))

I want to help more than anything, but I have no idea what spicy turkey is, or how it works on a salad. Please share so that I may reach out to you.

Thanks for the support. I spoke to my mother/mashpia and she helped me decide that the best thing for everyone is to make the turkey salad. The rest is in Hashem's hands.

You did the right thing. I could give you an even bigger (((((hug)))) now for staying strong and knowing how to handle the situation.

I thought that maybe you didn't ask my advice because you figured I was going to suggest you make a Cambodian Cedar-Plank Roasted Wild Salmon with a Grilled Papaya-Thai Basil-Jicama Slaw.

maybe you should call susie fishbein & suggest it for her next cookbook- kosher by design for culinary overachievers

overworkedraizy

Wed, Apr 30 2008, 9:42 pm

none of you eat liver with saute' onion delicious I put them in the eggs love them

↑ Clarissa ↓

Wed, Apr 30 2008, 9:42 pm

cassandra wrote:

Ok, now you're showing off and making me really hungry in the process. And wild salmon isn't back yet. Sad

Didn't you read about wild salmon in the NYT? Turns out most stores lie about the salmon being wild and charge a fortune for it. So just buy regular salmon and offer the fishmonger an extra $20 and make believe it's wild.

I was kidding about that recipe. I can't find Thai basil anywhere and I'm plankless.

↑ sunshine! ↓

Wed, Apr 30 2008, 9:47 pm

Ok, I will post it...

here goes:
you cook the corned beef in water for a couple hours... make sure the water covers the meat completely
Then you put it in the fridge (preferably overnite) until it is cold.
Now here's the yummy part:
You saute a small onion in 2 tbsp margarine
Add 1 cup firmly packed lt brown sugar, 1/3 cup ketchup, 3 tbsp apple cider vinegar, and 1 tbsp mustard. Simmer for a few minutes, stirring well.
Take 3/4 to 1 cup of liquid from meat and combine with sauce. Pour off and discard the rest of liquid from meat. Pour sauce over meat, reheat, and eat! YUMMY

↑ cassandra ↓

Wed, Apr 30 2008, 9:48 pm

Thai basil? I thought the Thai would have brought in another element. What is Thai Basil? So the whole wild salmon thing is a myth? My sister was buying wild salmon in January and I told her it was fake, but the place I get my fish does not have it consistently and only in summer months and it tastes very different from the farmed salmon. It is thinner and not as fatty.

↑ sunshine! ↓

Wed, Apr 30 2008, 9:56 pm

And here I thought I was gonna get a thank you for posting my recipe... Sad

↑ cassandra ↓

Wed, Apr 30 2008, 9:59 pm

I am laughing so hard I can't breathe.

↑ Clarissa ↓

Wed, Apr 30 2008, 10:00 pm

cassandra wrote:

Thai Basil:
http://en.wikipedia.org/wiki/Thai_basil

Wild Salmon:
http://www.nytimes.com/2005/04.....login

I prefer wild, as well. I just hope it is wild when I buy it.

↑ Clarissa ↓

Wed, Apr 30 2008, 10:01 pm

cassandra wrote:

I am laughing so hard I can't breathe.

Is it possible you caught my mistake before I deleted it?

↑ cassandra ↓

Wed, Apr 30 2008, 10:02 pm

Well that explains why I didn't see the article. I don't bring the dining section of the NYT into my home in the weeks before Pesach as they may contain recipes with chametz.

↑ cassandra ↓

Wed, Apr 30 2008, 10:03 pm

Clarissa wrote:

cassandra wrote:

I am laughing so hard I can't breathe.

Is it possible you caught my mistake before I deleted it?

Yes. And it was the funniest thing I've seen all week. I'm still laughing, and I need it.

↑ cassandra ↓

Wed, Apr 30 2008, 10:04 pm

sunshine! wrote:

And here I thought I was gonna get a thank you for posting my recipe... Sad

Sorry, I was laughing so hard I can barely type.

Maybe I'll do your glaze. I started boiling the corned beef in OJ and a bit of sugar, and it makes it soft and sweet.

↑ sunshine! ↓

Wed, Apr 30 2008, 10:06 pm

It will be too sweet... The sugar the recipe calls for is enough... It will get sickly sweet if you boil it in OJ. It does stay super soft though, even in water...

↑ cassandra ↓

Wed, Apr 30 2008, 10:09 pm

It wasn't too sweet (because there is so much water), but your glaze is very sugary. Oh well, I'll figure it out...

↑ sunshine! ↓

Wed, Apr 30 2008, 10:10 pm

It is not a glaze, it is a sauce... The meat gets recooked in it....

↑ cassandra ↓

Wed, Apr 30 2008, 10:12 pm

I call that a glaze. The meat isn't recooked, it's reheated.

Ooh, the tension is mounting. How soon till we get deleted?

↑ sunshine! ↓

Wed, Apr 30 2008, 10:15 pm

lol lol
Funny, I wasn't feeling tense....
Actually I am smiling as I write this...
Perhaps it will be construed as clarifications? lol

↑ cassandra ↓

Wed, Apr 30 2008, 10:18 pm

I wasn't tense either. But you know how these things can get.

↑ sunshine! ↓

Wed, Apr 30 2008, 10:18 pm

Nah, it's all in fun... Sorry if you didn't feel like it was...

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