Concerning the thread below, where there is mention made about a Chabad cookbook, I have the following questions for my friend Mekushor, author of the thread:
1) What is a Chabad Cookbook? Is it that the cook learns Chassidus while cooking? As opposed to a Chagas Cookbook? Do tell.
2) Why is the fact that this is an alternative to Spice and Spirit the greatest thing? Are we to drop S&S now?
3) What's wrong with traditional cooking that we need to make Kung Fu chicken now? Traditional foods have been sanctioned by generations of Jewish women who prepared them, are we to discard all that for Indian food?
I say stick with the chicken soup and Gehakte Leyber.
23 comments:
Un Pcha.
Ich hob in mein leben nisht genummen in moyl a shtikkel p'tcha/galleh!
Do they have tomchei tmimim kashe in there ?
What about a snag cookbook ?
Who said anything about discarding the old recipes?
Hey, I have a copy of this cookbook so let me answer your questions Goat Boy.
1) It is a "Chabad" cookbook meaning that a Chabad shul put it out.
2) After years and years of using Spice and Spirit, I now have something else that I can use to broaden the horizons of my cooking. It was not intended to be a replacement for Spice and Spirit but rather an "alternative" to it.
3) Nothings wrong with traditional cooking and if you would pick up this cookbook rather than just make ignorant comments you would see that it includes traditional Jewish recipes AND recipes from other genres of cooking.
Now here is my challenge to you Goat Boy.
Define exactly what "Jewish" food is anyways...
haus frau my rear...
Smart man, our Tzig.
Deeply snagged, Avigdor wrote a cookbook for you.
Haus Frau
I sense a feeling of inequity, like you feel that you've been wasting your life away in the kitchen trying to outdo Chanie down the hall when it comes to Shabbos meals, eh?
You must like your assortment of cookbooks and recipes, well, good for you girl.
Hishel - Are you having a hard day? Still sufferening from jet-lag?
A Chabad cookbook is a cookbook produced by, and the proceeds go to, Chabad mosdos... (but you surely knew that.
And don't gimme that garbage, I'm pretty sure that you wife uses more than 1 cookbook.
Sheesh man...
my! my! how this here farbrengen in the tent has degraded! for goodness sake, we are discusiing food!
There's no such thing as "traditional Jewish food". Jews always cooked the same things as the people around them did, modifying for kashrus. There's not a single dish that is uniquely Jewish. What Americans call "Jewish food" is just standard NE European cooking, minus the chazzer.
So now we live in a culture that values all sorts of different food, why shouldn't we do the same? Sticking to the "old country" food because it's "traditional" is exactly like speaking Hungarian because it's "traditional"; you can do it if you like, but there's nothing Jewish about it.
Hirshel! I'm shocked at you - don't you check with your wife about these things? I saw this very cookbock in your house!
Milhouse
that's where you're mistaken. There are foods that have by now become inherently Jewish, no less so than Jewish clotes, which are also "borrowed" from NE Europe. IMHO changing tradition, even when it comes to food, is the beginning of a slippery slope.
If you decide that a Shabbos meal can consist of a salami sandwich with mustard simply because "IT'S ALSO MEAT," then next is T-shirts at the Shabbos table, and denim skirts to shul on Yom Kippur! There's a good reason for tradition even when it comes to food, believe me. I realize that the cookbook probably doesn't list a recipe for a salami sandwich, but it's the non-traditional angle that I'm addressing here.
Eli
You've been to my house? and I was there? who are you? And what were you doing in my house? You saw it in my house? where? I WAS FRAMED, FRAMED I TELL YA!
At what point does food stop being "Jewish" food? Is there a certain ingredient or modification to the recipe that makes it goyish?
Also, can you give me the citation in Shulchan Aruch HaRav that prohibits the use of recipes of foods that aren't "Jewish"? Kashrus is one thing....type of cuisine is another thing.
I think Tzig is pulling our leg here...
Hmmm
can you really be sure?
Might I add, look at the average 'traditional' shabbos tabble and tell me how many of the dishes on the table date back to the 'alter heim' . . . Salads for one have become Sefardic at the best . . .
Some hard-liners Takeh won't serve salad at the Shabbos table because they consider it "modern."
gefilte fish, inherently jewish shabbos food to avoid borer problems etc
where do these "hard boiled" liners live? i would like to discuss this issue with them.
You can tell the hardliners by the malnutrition and bloated intestines...
i say get a life.
anon 19-Jan-2007 5:37:05: gefilte fish, inherently jewish shabbos food to avoid borer problems etc
Not so. Gefilte fish, just like cholent and kugel and every other Ashkenazi "traditional" food, is exactly like what the goyim around us cooked. Borer may be a reason why it became a standard shabbos food, but it had nothing to do with the invention of the dish itself.
Jews also moved around more than other people, and they often kept the foods of the countries they came from, so in many place there were dishes that were regarded as "Jewish", which were just the usual food in some other country. E.g. in England, Spanish food was often considered "Jewish". And of course in America Chinese food is considered Jewish.
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