Comments for Jew and Julia

Comment on Absence makes the heart grow fonder. by Carolyn Smith-Kizer

Carolyn Smith-Kizer — Thu, 25 Mar 2010 00:00:33 +0000

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

Comment on Back from my unannounced hiatus! by Lael Davis

Lael Davis — Tue, 29 Dec 2009 22:42:23 +0000

… I was so excited to find your blog! My best friend sent it to me. We had both enjoyed reading Julie Powell’s Blog and the subsequent movie. We both also love to cook, too! I am currently unable to keep Kosher, although I did in the past. Hopefully, I will be able to do so in the future. When are you going to start writing again? There are so many more recipes to go through. I am particularly looking forward to your ideas for Passover recipes. I am Sephardic, so I eat rice and legumes during Passover, which makes it easier for me. Please start writing again soon!

Sincerely, Lael

Comment on Chocolate chip cookies are generally not pareve. by Wendy

Wendy — Mon, 16 Nov 2009 19:53:29 +0000

I only use Trader Joe’s chocolate chips (pareve, delicious, and inexpensive at $2/bag) and if you use pareve margerine you can make pareve brownies, choc chip cookies, whatever you want.

Comment on Potage Parmentier: part deux. by Chaya

Chaya — Mon, 16 Nov 2009 01:48:10 +0000

Hi, you have taken on quite a challenge. I wish you luck.
Chaya´s last blog ..Pepper Steak – My Girl Paula

Comment on SatisFAT-ion: how I learned to stop worrying and love the schmaltz. by G-D SQUAD

G-D SQUAD — Wed, 11 Nov 2009 06:15:08 +0000

Here, here! Very nice post. Are you familiar with the cookbook ‘Nourishing Traditions’ by Sally Fallon, and the Weston A. Price Foundation?
G-D SQUAD´s last blog ..The Roots of Eastern Religion

Comment on Potage Parmentier by Potage Parmentier: part deux.

Potage Parmentier: part deux. — Tue, 27 Oct 2009 04:23:54 +0000

[...] Jew and Julia An experiment in Kosher French cooking Skip to content HomeAboutRSS « Potage Parmentier [...]

Comment on Potage Parmentier by Lisa

Lisa — Fri, 23 Oct 2009 14:17:12 +0000

Agreed! I don’t cook with leeks nearly as often as I’d like!

And I’m glad to hear the bacon salt was a success!

Comment on Potage Parmentier by Cory

Cory — Fri, 23 Oct 2009 05:05:09 +0000

I make a kale-leek soup that is also very simple and very delicious. Conclusion: leeks make everything better.

Comment on Big news! by Hilary

Hilary — Thu, 22 Oct 2009 17:38:22 +0000

Wow, congratulations! Sounds like a lot of fun. How many hours a week is your program?

Comment on Sauté de boeuf à la Parisienne; my bacon problem by Lisa

Lisa — Fri, 16 Oct 2009 04:15:40 +0000

Not sure what supermarkets you have in San Diego, but baconsalt.com has info!