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Ethnic Foods Forum Includes Mexican, Japanese, Thai, etc.

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Old 02-24-2017, 09:59 PM
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Default Jewish Moroccan

I signed up for the recipe updates.

Shabbot Crockpot Dinner (with polenta)

The flavors were very good but would have like a thicker cut of beef rib.

http://www.myjewishlearning.com/the-...dafina-recipe/
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Old 02-25-2017, 04:09 AM
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Default Re: Jewish Moroccan

In our search for flanken, to use in a Korean dish, we discovered that different stores have different offerings. One place had basically bone with a 1/4" strip of meat, which was mostly fat. The whole piece was maybe 1" wide. The flanken we used came from a Penn Dutch store. The width was 2-1/2" and it was very meaty.
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Old 02-25-2017, 09:45 AM
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Default Re: Jewish Moroccan

Wow, that's a new dish on me!

I like everything in it but the cinnamon (I never like cinnamon in any savory dish).

Did you put eggs in there, John?

Lee
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Old 02-25-2017, 01:01 PM
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Default Re: Jewish Moroccan

No eggs but will next time. There was more than enough and we only used
one large russet for the potato. There were to many chick peas for my liking.

I don't mind cinnamon and this was not overpowering.

Back in the 90's my wife had a week long training session in Framingham
and I went along. On the last night we ate in a little Turkish place and I had
a lamb shoulder cut that was braised in a cinnamon flavored sauce. It was
the first time I ever had anything like that. We stayed in the Holiday Inn that
looked like a castle. I ate the breakfast buffet every morning and had more
corned beef hash than a person should be allowed.
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