Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP
Posting-Version: version B 2.10.1 6/24/83; site bu-cs.UUCP
Path: utzoo!watmath!clyde!bonnie!akgua!whuxlm!harpo!decvax!ucbvax!ucdavis!lll-crg!seismo!harvard!bu-cs!root
From: root@bu-cs.UUCP (Barry Shein)
Newsgroups: net.cooks
Subject: Re: Authentic Jewish recipes?
Message-ID: <641@bu-cs.UUCP>
Date: Fri, 13-Sep-85 21:20:26 EDT
Article-I.D.: bu-cs.641
Posted: Fri Sep 13 21:20:26 1985
Date-Received: Mon, 16-Sep-85 00:23:33 EDT
References: <1985@amdahl.UUCP>, <588@sftig.UUCP>
Organization: Boston Univ Comp. Sci.
Lines: 35

>From: susan@sftig.UUCP (S.Eisen)
>Subject: Re: Authentic Jewish recipes?

>I'm disappointed that I still haven't seen a response that says 
>there's no such thing as *AUTHENTIC* Jewish cooking.  What exists is 
>any number of different styles of cuisine that have been adapted to 
>the laws of keeping kosher.

Stop being disappointed, I think if you re-read my note you will see
I said this at the end almost to the word, it sounds like you quoted me.

>I also don't know why he thinks the spicing is strange, and I've
>never seen a recipe that called for citric acid!

Perhaps you have seen it called 'Sour Salt'? At any rate, I think if you
look a little wider you will find I didn't make it up. And that is all I
meant by strange, few cuisines I know of use citric acid. I certainly
remember the bottles on the shelf from one of the common kosher food
companies (like Rokeach.) I doubt they were making it only for me.

>...I believe that if you can make it kosher,
>it becomes part of your repertoire of Jewish cooking.

I think this is reductio ad absurdum, I doubt very much a recipe for
kosher Ma Pou Tofu or some such is what the requestor was looking for
(make your favorite Ma Pou Tofu recipe, use kosher meat...??) I think
you are confusing kashruth with the traditional recipes of some of the
several Jewish ethnic groups Americans are familiar with and associate
recipes with (mainly Ashkenazic and Sephardic), a much more useful
definition when the term 'Jewish recipes' comes up.

And as far as my being tongue in cheek...tongue is also a traditional
Jewish dish, sliced cold with mustard on rye bread, mmmm-mm, keep :-)

	-Barry Shein, Boston University


Brought to you by Super Global Mega Corp .com