http://www.jewandjulia.com/2010/03/11/absence-makes-the-heart-grow-fonder/ An experiment in Kosher French cooking Thu, 25 Mar 2010 00:00:33 -0700 hourly 1 http://www.jewandjulia.com/2010/03/11/absence-makes-the-heart-grow-fonder/comment-page-1/#comment-430 Carolyn Smith-Kizer Thu, 25 Mar 2010 00:00:33 +0000 http://www.jewandjulia.com/?p=111#comment-430 I applaud your attempt to cook without the use of pork and shellfish in French cooking. Since you have possibly eaten them in the past you will find that you may be able to approximate the flavor or the look of a dish and use substitutions like http://18thccuisine.blogspot.com/2005/12/graisse-normande.html and using turkey ham or bacon for flavor--the texture is «not» the same. It's the techniques of French cooking that produce the flavor as much as the ingredients. I am not Jewish, but I do not eat pork or shellfish because of Leviticus 11:44-45. Keep trying--it gets easier--although I do not envy you trying to keep a kosher kitchen … .-= Carolyn Smith-Kizer´s last blog ..<a href="http://18thccuisine.blogspot.com/2010/03/ufs-pochez-la-princesse-princess.html" rel="nofollow">Œufs pochez à la Princesse - Princess Poached Eggs</a> =-. I applaud your attempt to cook without the use of pork and shellfish in French cooking. Since you have possibly eaten them in the past you will find that you may be able to approximate the flavor or the look of a dish and use substitutions like http://18thccuisine.blogspot.com/2005/12/graisse-normande.html and using turkey ham or bacon for flavor–the texture is «not» the same. It’s the techniques of French cooking that produce the flavor as much as the ingredients. I am not Jewish, but I do not eat pork or shellfish because of Leviticus 11:44-45. Keep trying–it gets easier–although I do not envy you trying to keep a kosher kitchen …
Carolyn Smith-Kizer´s last blog ..Œufs pochez à la Princesse – Princess Poached Eggs

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