BBS:      TELESC.NET.BR
Assunto:  3/29 Lemon Chiffon 5
De:       Ruth Haffly
Data:     Fri, 10 Apr 2026 16:02:47 +0000
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RH> We made a trip to Israel in 2009; the meals there reminded me of the camp.
RH> It was all good eating but some of the younger folks on the trip were
RH> fussing that they missed American fast food. That night in our hotel in
RH> Jerusalem, the head cook brought out a plate of french fries; it made the
RH> kids (young adults) happy but we were just as happy eating what was
RH> available for everybody.

 BC> It sounds as though you have more experience with Jewish food than i
 BC> do. My grandfather kept kosher as part of his unique spiritual
 BC> practices,

I grew up in what has been called "The Jewish Alps", IOW, the Catskill
Mountains of New York State. Not the heavy hotel area (Grossinger's,
etc) of Sullivan County but rural Delaware County. The next town over
from us had a number of hotels that catered to the Jewish population of
Westchester County and south. Working at the Jewish camp one summer gave
me an appreciation for their foods that I still enjoy. On our trip to
Israel, at one of the stops we bought a cook book. Some of the recipies
have become favorites.

 BC> but my grandmother didn't.  If i travelled all the way to Israel, i'd
 BC> want to eat something i couldn't get here.  I don't know what that is,
 BC> but i know what it isn't: French fries.  :P

I know, but the young folks didn't have the appreciation of trying new
foods. I could see the point of one young lady tho, a teen travelling
with her parents. At one stop at a kibbutz specialising in raising St.
Peter's fish (tilapia?), she was served one with the head and tail still
on; it freaked her out. Her mom had to debone and cut it up for her but
she did eat it.


RH> It is a bit of a fuss but the taste is worth it.

 BC> There's always Stouffer's...

As Ian Hoare (one of the echo regulars in the 90s), used to say,
"Bleurgh"! As Lucy van Pelt says, "Bleah"! I say "Yuck"!--get the idea
we don't like Stouffer's? One time when we were visiting my parents, my
brothers (both single) were there and at one point we were discussing
Italian cooking. Both of my brothers started talking about ways to fancy
up Stouffer's lasagne. Steve and I just looked at each other with an
"are they serious?/yes they are" look. We've tried different brands of
commercial lasagne, found out that Michael Angelo's makes a pretty
decent one. Not quite as good as home made but pretty close.

Back in the early 90s, I had to go up to El Paso (from Fort Huachuca, AZ
for some wrist surgery; had to be there a couple of days early to do all
the pre op stuff. Steve was with me; one night we went over to Olive
Garden for supper. They were running a "Lasagne Lover's Special" where
you could get portions of 2 lasagnes. We each ordered it, each of us
getting 2 different lasagnes for a total of 4 different ones; when they
were served, we split each one in half and gave halves to each other.
Consensus favorite was the seafood one which we'd never seen before or
since. IIRC, one of the others was the classic cheese but I've forgotten
what the other 2 were.


 BC>       Title: Grape Leaves Soup
 BC>  Categories: Soups, Vegetables, Israeli
 BC>       Yield: 4 Servings

Something different.

 BC>   Proudly created by Gabi Shahar, Mar 1996

I may be wrong but I think she is the author of the cook book we bought
in Israel.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... Mind... Mind... Let's see, I had one of those around here someplace.

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)

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