David Not all of Israel is Jewish. Jaffa wasnt at that time a Jewish area. Also not everyone in Israel eats Kosher. We went to all kinds of restaurants and most of the ones we ate at werent Kosher. Regards, Deb
-----Original Message----- From: [EMAIL PROTECTED] [mailto:[EMAIL PROTECTED] On Behalf Of David Murphy Sent: Sunday, February 12, 2006 2:13 PM To: [email protected] Subject: RE: [VFB] Lahbstah, recipe Deb, I'm surprised such a dish was served in Israel since my understanding of Jewish food law prohibits the consumption of any scavenger (Islam also). Many of my friends are Jewish Orthodox to reformed and avoid lobster and crab... and I'd think crawfish too. Possibly the "food" you were given was everything the locals would never eat, thus, have little desire to make palpable to those who don't follow their dietary laws. Portugal, Spain, Greece, Japan, France bouilibase-like cooking lends to my ultimate favorite. It includes (1) all the trimmings (shellls, bones, all) simmered in a huge pot, (2) broth is cheesecloth strained/retained, (3) various cooking techniques (steam, broil, bake, pan sear, pan fry) are used on clams, oysters, lobsters, crabs, mussels, all sorts of fish (white to oily), (4) those juices are added to the broth, (5) the meats are added and cooking stopped. Seasoning adjustments include pan deglazings with wine, etc but no further heat is applied to the fish in the broth to keep the flesh firm yet tender. How are we going to tie them lobster streamers or should we focus on imitation X? Guess it should lay on its side like a wounded herring? Striper Clavers, have some ideas? Murf From: "Deborah Duran" [EMAIL PROTECTED] Thats giving me bad flashbacks to the Seafood Gumbo I ordered in Jaffa Israel. I think they threw all the stuff they cleaned off the regular meals and put it in a pot. They even put the crab shells in. It was like eating egg shells in your scrambled eggs. Uuuugh! I didnt finish mine and Im usually not a finicky person. I was expecting to pull out an old license plate or a shoe any minute. Regards, Deb -----Original Message----- On Behalf Of [EMAIL PROTECTED] And Crawfish.... Cajuns would put all manner of seafood (but mostly shrimp and crawfish) corn on the cob, okra, potatoes. All kinds of things, and just get the water boiling and dump it all in together. .But the Cajuns would NEVER put a dead shrimp or crawfish in those barrels....The fish would be dead, but fresh caught and cleaned.They would scale them, gut them, and the rest (head, fins and tail) went into the pot.. Learn how to better protect yourself with MSN Hotmail
