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PHEBESS's Photo PHEBESS Posts: 44,517
7/13/18 9:58 P

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We've visited countries where yes, one only eats with the right hand (as well as gives things to or takes things from others with only the right hand). You get used to it.

"Dance as if no one is watching."


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NUMD97's Photo NUMD97 Posts: 10,023
7/13/18 11:58 A

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I seem to recall that the other hand was used for =ahem=. Not sure how true that is.

Left-handed people adapt to any particular stimulus, just as a right-handed person would, when initially exposed. The rest, IMO, is bunk.

Knowing is not enough. We must apply. Willing is not enough. We must do.
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BOSS61's Photo BOSS61 Posts: 6,618
7/13/18 11:53 A

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And left-handed people adapt or starve, no doubt.

"Some day we will look back on this, and it will all seem funny" - Bruce Springsteen (The real BOSS, as opposed to me.)





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GWYNANNE1's Photo GWYNANNE1 Posts: 3,580
7/13/18 6:33 A

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i had Ethiopian food once and loved it

PHEBESS's Photo PHEBESS Posts: 44,517
7/12/18 9:05 P

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Mmmmm, love Ethiopian food! In Liberia, food was put in a communal bowl and everyone ate with their right hand. If someone walked by, they were invited to join in. But since families were pretty much living on subsistence farming, our Peace Corps practice was to take a taste, try the food to be polite, and thank the people. Didn't want to eat too much of someone's food if they couldn't afford it, but didn't want to be rude and say no thank you.

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BOSS61's Photo BOSS61 Posts: 6,618
7/12/18 6:17 A

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Ethiopian meals are eaten communally around a low table, on the floor, cross-legged. With bare hands. Sometimes a bowl. During frequent famines, nothing is on the table at all, sadly.

"Some day we will look back on this, and it will all seem funny" - Bruce Springsteen (The real BOSS, as opposed to me.)





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PHEBESS's Photo PHEBESS Posts: 44,517
7/12/18 1:18 A

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Also, I think the concept is that a meal should include a main course, a side, and a veg. Other cultures might have three vegs and a starch. Or a one-pot meal. Or that one-pot meal over a starch. So exploring meals in other cuisines opens up all kinds of possibilities.

And I will admit that all the years I was cooking for myself, I rarely cooked a meat with a starchy side and a veg. I've always been a fan of a meat-veg combo over a starch - usually eaten out of a bowl, rather than a plate. Most often either using a spoon or chopsticks. Just easier to cook a large amount and reheat that way, rather than cooking a whole different meal the next day.

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NUMD97's Photo NUMD97 Posts: 10,023
7/12/18 1:09 A

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Very interesting link, Eco.

I was very surprised to see the picture of the swordfish, which the article delved into as being very controversial. To my knowledge, it has never been accepted by the Orthodox as kosher.

Phebe, you gave me some interesting ideas about some vegetarian dishes that I would like to try based on what you said here. It is true, as was pointed out, that vegetarian dishes tend to be flips of meat dishes. The reason this might be offerings in a restaurant is because they can then use the same vegetables for both meat and for the vegetarian dishes. Saves a lot of time, cost and aggravation.


Edited by: NUMD97 at: 7/12/2018 (01:22)
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PHEBESS's Photo PHEBESS Posts: 44,517
7/12/18 12:50 A

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You need to check out Sri Lanka - we went a couple of times to a vegetarian restaurant, and each time I tried something different. Gobi 65 (marinated and fried or baked cauliflower!!!) - or thali, the southern Indian veg meal consisting of some 12 or so small dishes of various curried items served with rice and chapati and pappadam - and of course different kinds of dahl. Curried eggplant, which is absolutely fabulous!! Spicy potato curries inside different crusts. Just all kinds of creative and wonderful foods!

My problem with a lot of American vegan food is that the foods are vegan versions of regular American sorts of foods. I mean, vegan pizza will have normal crust and tomato sauce, but vegan cheese - and the vegan cheese is made from cashew, which I'm allergic to. But the menu won't say "cashew cheese" on it - so I have to ask all kinds of questions to be sure I'm not going to go into anaphylaxis in the middle of their restaurant. That's why it's almost easier to go vegetarian or vegan with a cuisine that's modelled on that kind of eating - they say "oh, this is dahl vadai" and I know it has lentils, and no cashew or mango hiding in there.



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ECOAGE's Photo ECOAGE Posts: 12,564
7/12/18 12:42 A

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I don't often get a choice at restaurants. I pick the one option on the menu ... too often it is pasta primavera and I tend to special order a combination of side dishes instead.

... unusual Kosher meal with udder, and a fish that tastes like pork, and more!
forward.com/news/129694/at-kosher-fe
as
t-fried-locusts-for-dessert/


Edited by: ECOAGE at: 7/12/2018 (00:50)
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PHEBESS's Photo PHEBESS Posts: 44,517
7/12/18 12:02 A

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The vegetarian food in Sri Lanka was just SOOOOOO good! All kinds of curried vegs, at every meal!!!! Perfect place to be vegan!!!

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ECOAGE's Photo ECOAGE Posts: 12,564
7/11/18 11:02 P

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Very cool. But that sounds more like a recipe for Udder Parmesan if one was too melt mozzarella all over that fried cutlet and it's not the bowl of udder chunks in gravy that I was served so long ago. I do love the serving suggestion! "Serve with lettuce."

You can be a full time vegetarian right here in the good old USA. I've been a vegetarian for decades. Although playing with the batiks of Sri Lanka would tempt me away from home!

It takes a long time to grow young. - P. Picasso

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PHEBESS's Photo PHEBESS Posts: 44,517
7/11/18 10:07 P

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I think I want to go back to Sri Lanka and become a full time vegetarian!!!

"Dance as if no one is watching."


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PROVERBS31JULIA's Photo PROVERBS31JULIA Posts: 5,511
7/11/18 9:25 P

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I've used the Old Bay Seasoning like to make salmon coquettes or tunafish coquettes ("hockey pucks")...

She girds herself with strength, And strengthens her arms.
Proverbs 31:17


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NUMD97's Photo NUMD97 Posts: 10,023
7/11/18 8:29 P

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Okay, I found it (who knew?):

www.foxnews.com/food-drink/2012/01/1
8/
udders-are-utterly-delicious.html


And:

bertc.com/subfive/recipes/fried_cow.
ht
m


Udderly amazing! (Sorry, I couldn't resist.)

Edited by: NUMD97 at: 7/11/2018 (20:31)
Knowing is not enough. We must apply. Willing is not enough. We must do.
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NUMD97's Photo NUMD97 Posts: 10,023
7/11/18 8:25 P

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Soooooo, lemme get this straight: You use a geflte fish loaf (Unger's) to make gefilte fish?

When you buy the loaf kind, you'd never go back to the jar.

I have used Old Bay, but never on gefilte dish.

Eco, I'll try, but honestly it's the first I've heard of it.

Edited by: NUMD97 at: 7/11/2018 (22:17)
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ECOAGE's Photo ECOAGE Posts: 12,564
7/11/18 5:26 P

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So what are other good ways to use Old Bay? If, for example, one didn't have blue crabs at their local supermarket? Or if one avoided the whole fish counter ... only because everything got so expensive ... and NOT because one routinely stops and says "hi" to the still alive crustaceans in their overcrowded fishy tank!!!!!! ... for an example and, of course, hypothetically speaking.

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BOSS61's Photo BOSS61 Posts: 6,618
7/11/18 5:09 P

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Not even.

"Some day we will look back on this, and it will all seem funny" - Bruce Springsteen (The real BOSS, as opposed to me.)





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ECOAGE's Photo ECOAGE Posts: 12,564
7/11/18 4:44 P

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... but aren't they like short lobsters?

It takes a long time to grow young. - P. Picasso

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BOSS61's Photo BOSS61 Posts: 6,618
7/11/18 4:41 P

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Crabs, silly.

"Some day we will look back on this, and it will all seem funny" - Bruce Springsteen (The real BOSS, as opposed to me.)





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ECOAGE's Photo ECOAGE Posts: 12,564
7/11/18 4:33 P

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Oy. That's not what those of us raised near Boston Harbor put on our fish.

How many years does it take before Old Bay runs through your Baltimore veins and you're addicted to the stuff? We even got some Old Bay in our freshman Welcome package before orientation week. No idea what to do with it.

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BOSS61's Photo BOSS61 Posts: 6,618
7/11/18 2:24 P

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www.chowhound.com/post/baked-frozen-
ge
filte-fish-loaf-509323


Then heavily doctored. We're Baltimore people, so...



"Some day we will look back on this, and it will all seem funny" - Bruce Springsteen (The real BOSS, as opposed to me.)





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ECOAGE's Photo ECOAGE Posts: 12,564
7/11/18 2:18 P

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had to Google that ... never heard of Unger's ... maybe sold as a different name up here in the "north"

It takes a long time to grow young. - P. Picasso

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BOSS61's Photo BOSS61 Posts: 6,618
7/11/18 2:03 P

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Modern. Key starting ingredient: frozen Unger's.

"Some day we will look back on this, and it will all seem funny" - Bruce Springsteen (The real BOSS, as opposed to me.)





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ECOAGE's Photo ECOAGE Posts: 12,564
7/11/18 2:01 P

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Is Susan "modern" or does she use one of those manual grinders with the big heavy crank to make her gefilte fish?

It takes a long time to grow young. - P. Picasso

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BOSS61's Photo BOSS61 Posts: 6,618
7/11/18 1:54 P

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Susan makes gefilte fish from nothing. None of the jarred stuff here, ever.

"Some day we will look back on this, and it will all seem funny" - Bruce Springsteen (The real BOSS, as opposed to me.)





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ECOAGE's Photo ECOAGE Posts: 12,564
7/11/18 1:47 P

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I think it was a NY kosher-style deli that had chopped liver and bacon on their menu.

My mom made her own fishballs too. Totally spoiled me and I could never eat the jarred kind. She also grated potatoes (and her fingers) with a plain old grater. I wouldn't want to give up my processor! I got it when I got my first apartment and the same one is still going strong.

Nu, please share the recipe (if you find one in your internet cooking travels) for 'ita' (udders). I remember it was large chunks served in a light colored gravy. I'm not going to make it (or eat it ever again). But it is a vivid memory and I'm curious about what must have been a very labor intensive dish.


It takes a long time to grow young. - P. Picasso

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NUMD97's Photo NUMD97 Posts: 10,023
7/11/18 11:23 A

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Yes it was. Y'all triggered a memory.

My aunt thought food processors were the greatest invention. I am using hers now to make adobo from scratch. It simplifies things a lot!


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BOSS61's Photo BOSS61 Posts: 6,618
7/11/18 11:22 A

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I can get a gout flareup from using the words "chopped" and "liver" in the same sentence. Organ meats, you know...

"Some day we will look back on this, and it will all seem funny" - Bruce Springsteen (The real BOSS, as opposed to me.)





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ECOAGE's Photo ECOAGE Posts: 12,564
7/11/18 10:16 A

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My mom had a meat grinder with a manual crank. Very labor intensive. I upgraded (and made life easier) when I bought a food processor.

It takes a long time to grow young. - P. Picasso

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NUMD97's Photo NUMD97 Posts: 10,023
7/11/18 10:08 A

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My mother, too, made it from scratch, from the firing on the stove (to kasher it) to the meat grinder attached to the kitchen table. A lot of work went into making homemade chopped liver!

Not for me.

Knowing is not enough. We must apply. Willing is not enough. We must do.
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ECOAGE's Photo ECOAGE Posts: 12,564
7/11/18 9:59 A

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I've made chopped liver ... just like my mom ... with grivenas fried in schmaltz.

A cousin and I freaked out a neighbor who couldn't believe we were snacking on a huge bowl of grivenas (it was sitting on the kitchen table until placed into matzo balls).







It takes a long time to grow young. - P. Picasso

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NUMD97's Photo NUMD97 Posts: 10,023
7/11/18 9:57 A

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Minneapolis had a kosher store, Fishman's, in the Jewish suburb, but I understand that it closed a few years back.

One major grocery store, Byerly's, set up a kosher meat counter so there was a regular supply of fresh meat.

Watching some of the boards, kosher provisions are scarce, in general, in the Midwest. Wisconsin had an amazing kosher deli, "Shelley's Deli", that had unbelievable lamb shwarma. They, too, went out of business.

Jews in the Midwest, order for Passover from places like NY. It's tough. The book, "Kosher Nation", by Sue FIshkoff, was a real eye-opener: What the mashgichim go through (among other things of historical interest) to ensure a "kosher flow" in the US.

Edited by: NUMD97 at: 7/11/2018 (10:09)
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BOSS61's Photo BOSS61 Posts: 6,618
7/11/18 9:20 A

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I watched chopped liver made from scratch (one of my Dad's many talents) and won't eat the stuff anymore.

"Some day we will look back on this, and it will all seem funny" - Bruce Springsteen (The real BOSS, as opposed to me.)





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SPIEGY's Photo SPIEGY Posts: 1,800
7/11/18 9:15 A

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I'm fine with cow's tongue although it's not something I order anymore, but I grew up eating that since my dad liked it. Haven't had Rocky Mountain Oysters yet - or brains, as long as we're talking about food that makes people squeamish. My mother was sephardic and grew up without too much money and said her mother used to make brains because it was cheap. My mother herself never made them so apparently that was NOT a good memory! She also used to absolutely murder beef liver.

I think going to Harold's is the only time I have ever been in or through Edison. After living in NJ for 20 years it's still generally a mystery to me. I'm barely able to get around without a map or gps. So what do they have in Minneapolis?

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GWYNANNE1's Photo GWYNANNE1 Posts: 3,580
7/11/18 6:16 A

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Edison New Jersey--I spent 7 years in Fords which is down the street from Edison. I remember Delis--Katz's in NYC. others locally as well, although it has been a while. here in Minneapolis they claim they have deli's but it is not the same as the east coast

BOSS61's Photo BOSS61 Posts: 6,618
7/11/18 4:45 A

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Rocky Mountain Oysters. Ye genteel New Yorkers, Google them if you dare.

"Some day we will look back on this, and it will all seem funny" - Bruce Springsteen (The real BOSS, as opposed to me.)





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PHEBESS's Photo PHEBESS Posts: 44,517
7/11/18 12:24 A

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Definitely cow tongue. Blech!!!!

When I was in the VI, some women were talking about chitlins (chitterlins) - and I asked about it. One woman, an African-American (rather than a Virgin Islander) said, "Oh Phebe, you wouldn't know what this is." And I'm there thinking, "Oh, you don't know about Jewish food like stuffed derma!!"

Although I suspect chitlins are usually pork.

"Dance as if no one is watching."


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NUMD97's Photo NUMD97 Posts: 10,023
7/10/18 9:54 P

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Not true. Tongue is definitely NOT generational. My friend loves it and my cousin who is younger than I loves it, too.

Eco, I know what you mean: "Sweetbreads" for example. When I learned what that was....well.......no wonder they hide that behind a nice word.

Edited by: NUMD97 at: 7/11/2018 (02:01)
Knowing is not enough. We must apply. Willing is not enough. We must do.
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ECOAGE's Photo ECOAGE Posts: 12,564
7/10/18 9:38 P

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Some of the "strange animal parts" were considered delicacies. My mom and aunts, or grandparents would try to grab the best parts.

The G&G was the only place that had a favorite meal I used to order. It was a dish called "ita" (no idea if that is the correct spelling). I stopped ordering it when I learned it was a plate of udders in gravy. (I've been trying to find a recipe for it all day. How did they make that memorable gourmet treat?)

A very old deli is still drawing crowds in Cambridge. It should get an award for best name for a deli! It's called The S&S Deli. (Say S&S with your best Yiddish accent and it's the "eat & eat"!)

It takes a long time to grow young. - P. Picasso

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BOSS61's Photo BOSS61 Posts: 6,618
7/10/18 9:05 P

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My Mom loved tongue. Then again, bygone generations ate all manner of things we would not. The Depression, you know.

"Some day we will look back on this, and it will all seem funny" - Bruce Springsteen (The real BOSS, as opposed to me.)





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NUMD97's Photo NUMD97 Posts: 10,023
7/10/18 8:50 P

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Not "beasts of burden"? emoticon

Knowing is not enough. We must apply. Willing is not enough. We must do.
~ Goethe

Dare to dream.
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BOSS61's Photo BOSS61 Posts: 6,618
7/10/18 8:38 P

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Reasonably confident the tongue came from cows, not hired servants.

"Some day we will look back on this, and it will all seem funny" - Bruce Springsteen (The real BOSS, as opposed to me.)





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PHEBESS's Photo PHEBESS Posts: 44,517
7/10/18 7:28 P

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I don't remember actually going to a deli as a child - usually, the grandparents or aunts/uncles would host a meal with meats picked up at the deli, a couple of loaves of rye or pumpernickel, the dark mustard, and a tub each of coleslaw and potato salad. Tub of pickles. So everyone would make their sandwiches and then "pick." And of course the only drink was iced tea, because that generation was nominally kosher to milk wasn't allowed.

These were lunches or dinners. Brunches were always the smoked or pickled fish meals, and those included dairy.

I was a fan of tongue sandwiches until I saw a whole tongue, at about age 5. Totally grossed out, realized that this really was someone's TONGUE, and switched to turkey. I wasn't a fan of corned beef or pastrami until later.

All of those foods were unavailable when we first moved to Washington state, though we've since found a few niches where such items can be had.

"Dance as if no one is watching."


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NUMD97's Photo NUMD97 Posts: 10,023
7/10/18 3:42 P

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Deli during WWII:
www.tabletmag.com/jewish-life
-and-reli
gion/193837/merwin-pastrami-o
n-rye


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ECOAGE's Photo ECOAGE Posts: 12,564
7/10/18 2:20 P

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My grandpa would take me with him and we'd always meet his friends and have a glass of hot tea.

Long gone. Neighborhoods changed in the 1960's and The Blue Hill Ave. regulars moved to the suburbs. This was the Dorchester area of Boston.



Edited by: ECOAGE at: 7/10/2018 (14:21)
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7/10/18 12:02 P

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We had a new one open up not far from us, earlier this year, after an impossible-to-please, fickle elderly clientele forced the closure of a venerable go-to of the genre. Prices at the new place are Manhattan-breathtaking; only a matter of time until the fickle crowd retaliates in droves by staying away. Who pays $20ish for a corn-beef-on-rye, pickle spear and thimble of slaw?

Edited by: BOSS61 at: 7/10/2018 (12:03)
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NUMD97's Photo NUMD97 Posts: 10,023
7/10/18 11:39 A

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There are still two kosher delis in my neighborhoo. A dying breed.but one has been in business since 1953. Only two or three owners. Who they cater, though, to is uncertain.

A few years ago, The Times wrote a festure article about the nature of delis and their dwindling popularity.

Edited by: NUMD97 at: 7/10/2018 (12:09)
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BOSS61's Photo BOSS61 Posts: 6,618
7/10/18 10:08 A

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smoke-cured epicurean delights... ?

"Some day we will look back on this, and it will all seem funny" - Bruce Springsteen (The real BOSS, as opposed to me.)





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SPIEGY's Photo SPIEGY Posts: 1,800
7/10/18 10:04 A

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Maybe they just need to be rebranded. Those Montreal smoked meat restaurants that opened in the NY area seem to be doing great, and you can't watch a food show on TV without someone bringing up southern bbq with all that pork and fatty beef. I know everyone talks about being more healthy but in the meantime stuffed crust pizza is a thing.

Maybe it's the old-timey feel/name of being a "Jewish deli" versus "smoked meat" or something else that sounds more current/hip. What do you think?

"When the blues whomp you up on the side of the head, throw them to the floor and kick them out the door..." -- the B'52s

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BOSS61's Photo BOSS61 Posts: 6,618
7/10/18 9:47 A

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Delis were a Baltimore thing too. Generally their clientele is aging out; younger people eschew traditional food of that nature based on health or related concerns.

"Some day we will look back on this, and it will all seem funny" - Bruce Springsteen (The real BOSS, as opposed to me.)





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SPIEGY's Photo SPIEGY Posts: 1,800
7/10/18 9:42 A

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So my family did things Jersey style this weekend and went to Asbury Park (BRRRUUUUUCCCEEE) and finished the day at Harold's New York Deli in Edison, NJ. It was my husband and son's first time there and they loved it. LOVED it. We are a pastrami family and for the past few years try to get into NYC to go to Katz' deli at least once or twice a year to eat at the homeland. But they were very happy with Harold's, too.

I grew up (in the Bronx) going to delis and when we first moved to NJ there was a deli in my town that then closed. Now they seem to be very few and far between.

Anyone want to reminisce? Did you grow up going to delis? Where? What was your favorite? We used to go to a place in the Bronx on Allerton Avenue where there was always a bucket of pickles with tongs on the table. Not a famous place, just a little local corner deli where you could get a good sandwich and crispy, salty steak fries. Of course there was the really local place in Co-Op City we used to go to, too, but they weren't as good.

What about you?

BTW - I don't ever remember seeing a deli type restaurant in Israel. I don't think they exist there, but if anyone wants to correct me, let me know where one is!

Edited by: SPIEGY at: 7/10/2018 (09:42)
"When the blues whomp you up on the side of the head, throw them to the floor and kick them out the door..." -- the B'52s

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