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Sason:
--- Quote from: Jeff Wrangler on December 17, 2009, 10:46:48 pm ---Oy! If I had guests like that, the only thing I'd make for dinner would be ... reservations.
At a kosher restaurant, of course. ... ;)
--- End quote ---
:D
That's a good solution IMO, if you live somewhere where there are kosher restaurants around.
I had an uncle, now long gone, who brought his own food when he came to visit my parents.
He was a very modest and unassuming man, happy to come for a visit, just didn't eat anything
unless he was 200% sure it was absolutely kosher. To each his own.....
Jeff Wrangler:
--- Quote from: Sason on December 18, 2009, 03:01:18 pm --- :D
That's a good solution IMO, if you live somewhere where there are kosher restaurants around.
I had an uncle, now long gone, who brought his own food when he came to visit my parents.
He was a very modest and unassuming man, happy to come for a visit, just didn't eat anything
unless he was 200% sure it was absolutely kosher. To each his own.....
--- End quote ---
Oh, I do. There is even a restaurant near my home that's described as glat kosher. I don't really know what that means, but I assume it's something like "super kosher."
Sason:
--- Quote from: Jeff Wrangler on December 18, 2009, 03:09:57 pm ---Oh, I do. There is even a restaurant near my home that's described as glat kosher. I don't really know what that means, but I assume it's something like "super kosher."
--- End quote ---
Yeah, some people think glatt kosher is the real thing. Others think that kosher is kosher, there are no degrees. Either it's kosher or it's not.
Sounds like you're well equipped for all kinds of guests! ;D
Ellemeno:
Will they eat off your plates and forks that have had both dairy and meat on them? Will they sit at a table that is serving meat and cheese at the same meal?
Best wishes to you all. My mom and sister are coming to our vegetarian household for the week of Christmas, some similarity, although they are the ones who have to be more flexible, which we appreciate. And we do make reservations so that people can get their fixes.
Front-Ranger:
In the newspaper today, the question was asked, How would you prepare a nontraditional Thanksgiving? I'm all for the traditional approach (with a few upgrades) but I enjoyed reading about the answers, especially this from our only (as far as I know) Scottish gastropub in Denver, Argyl:
Fruition Farms sheep's milk ricotta and orange-stuffed dates, wrapped in bacon and baked
Colorado hops smoked whole trout stuffed with risotto-style barley and mushrooms
Lamb "steamship": Leg of lamb with garlic and rosemary, studded with black peppercorns and red wine
Pappardelle pasta with wild mushrooms, butternut squash, pine-nuts and sage
Potato & celery root puree
Cauliflower and Brussels sprouts gratin with pepitas and Colorouge cheese
Haricot vert (green beans) with smoked paprika and almonds
Cream cheese and chipotle cornbread (see denverpost.com/recipes)
Pumpkin bread pudding with chai spiced ice cream, hazelnut brittle and cinnamon apple chutney
Read more: Slaying the sacred turkey: Imagining a world without the traditional feast - The Denver Post http://www.denverpost.com/food/ci_16621556#ixzz15asgNVNa
Read The Denver Post's Terms of Use of its content: http://www.denverpost.com/termsofuse
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