Comments on: The more I learn, the less I want to eat http://danyaruttenberg.net/2005/02/28/the-more-i-learn-the-less-i-want-to-eat/ Danya Ruttenberg's website Thu, 04 Dec 2008 06:24:17 +0000 http://wordpress.org/?v=2.3.2 By: The RetiKhah http://danyaruttenberg.net/2005/02/28/the-more-i-learn-the-less-i-want-to-eat/#comment-282 The RetiKhah Wed, 02 Mar 2005 14:34:00 +0000 http://danyaruttenberg.net/2005/02/28/the-more-i-learn-the-less-i-want-to-eat/#comment-282 On beets: raw beets don't have any bite -they're *sweet* On who thought of adding calf stomach lining to milk: uh - someone who had an infant probably. Although who thought of *eating* it... that's more mysterious. On beets: raw beets don’t have any bite -they’re *sweet*

On who thought of adding calf stomach lining to milk: uh - someone who had an infant probably. Although who thought of *eating* it… that’s more mysterious.

]]> By: Danya http://danyaruttenberg.net/2005/02/28/the-more-i-learn-the-less-i-want-to-eat/#comment-281 Danya Tue, 01 Mar 2005 23:57:00 +0000 http://danyaruttenberg.net/2005/02/28/the-more-i-learn-the-less-i-want-to-eat/#comment-281 Yeah, I've pretty much sworn off cheese that is neither hekshered nor explicitly veg rennet (except for when I was in France--didn't drink the wine, but was not capable of skipping the cheese) but now I have to get a grip on my relationship to the hekshered non-veg rennet cheese, of which there is some. Bleah. I already don't eat enough stuff! I agree with the Bear that there are veg-purity issues with animal rennet cheese. I'm glad some of you understand the thing about beets and the thing about pickling. Should post some of the other weird food things here and see what you do with 'em. ;-) Yeah, I’ve pretty much sworn off cheese that is neither hekshered nor explicitly veg rennet (except for when I was in France–didn’t drink the wine, but was not capable of skipping the cheese) but now I have to get a grip on my relationship to the hekshered non-veg rennet cheese, of which there is some. Bleah. I already don’t eat enough stuff! I agree with the Bear that there are veg-purity issues with animal rennet cheese.

I’m glad some of you understand the thing about beets and the thing about pickling. Should post some of the other weird food things here and see what you do with ‘em. ;-)

]]> By: bearfairie http://danyaruttenberg.net/2005/02/28/the-more-i-learn-the-less-i-want-to-eat/#comment-280 bearfairie Tue, 01 Mar 2005 18:00:00 +0000 http://danyaruttenberg.net/2005/02/28/the-more-i-learn-the-less-i-want-to-eat/#comment-280 I would love to comment and share my food geekage but I think everyone beat me to it. Both cooking and pickling accomplish the same purpose: taking a raw food and making it a) more broken down/more digestible and b) preserving it so it lasts a bit longer. As for cheese, I'd look for vegetable rennet based cheeses. The animal rennet ones are nasty and in my mind renders the cheese not vegetarian. I have recipes at home if you want to learn how to make soft cheese from scratch using lemon juice :) smooches, the bear I would love to comment and share my food geekage but I think everyone beat me to it. Both cooking and pickling accomplish the same purpose: taking a raw food and making it a) more broken down/more digestible and b) preserving it so it lasts a bit longer.

As for cheese, I’d look for vegetable rennet based cheeses. The animal rennet ones are nasty and in my mind renders the cheese not vegetarian. I have recipes at home if you want to learn how to make soft cheese from scratch using lemon juice :)
smooches,
the bear

]]> By: Anonymous http://danyaruttenberg.net/2005/02/28/the-more-i-learn-the-less-i-want-to-eat/#comment-279 Anonymous Tue, 01 Mar 2005 09:26:00 +0000 http://danyaruttenberg.net/2005/02/28/the-more-i-learn-the-less-i-want-to-eat/#comment-279 KS here (gotta do that first, otherwise I forget)... Uhm, yeah - when you said that about beets, I thought about turnips and radishes - have you eaten a slice of raw (unpickled) beet? Might have a bite to it. There are odd (to me) ways of classifying foods in TCM, too. Foods that are classified as bitter or astringent that I wouldn't think of that way at all. Also, in that same realm, pickling is considered a form of cooking - acid (yang/hot) begins the breakdown of the food on a cellular level - "pre-digesting"it. KS here (gotta do that first, otherwise I forget)…

Uhm, yeah - when you said that about beets, I thought about turnips and radishes - have you eaten a slice of raw (unpickled) beet? Might have a bite to it.

There are odd (to me) ways of classifying foods in TCM, too. Foods that are classified as bitter or astringent that I wouldn’t think of that way at all.

Also, in that same realm, pickling is considered a form of cooking - acid (yang/hot) begins the breakdown of the food on a cellular level - “pre-digesting”it.

]]> By: Anonymous http://danyaruttenberg.net/2005/02/28/the-more-i-learn-the-less-i-want-to-eat/#comment-278 Anonymous Tue, 01 Mar 2005 06:31:00 +0000 http://danyaruttenberg.net/2005/02/28/the-more-i-learn-the-less-i-want-to-eat/#comment-278 Oh And I think a beet is spicy because it's like a radish or onion, at least in how it grows. I love the perverse logic of kashrut; I just don't have any desire to stop cooking bolognese. Oh
And I think a beet is spicy because it’s like a radish or onion, at least in how it grows.

I love the perverse logic of kashrut; I just don’t have any desire to stop cooking bolognese.

]]> By: Anonymous http://danyaruttenberg.net/2005/02/28/the-more-i-learn-the-less-i-want-to-eat/#comment-277 Anonymous Tue, 01 Mar 2005 06:27:00 +0000 http://danyaruttenberg.net/2005/02/28/the-more-i-learn-the-less-i-want-to-eat/#comment-277 *grin* It's always funny to me just how different your reactions and my reactions are to food are. Pickling, for example--of COURSE it's cooking the food. Otherwise what good would it be? And cheese? Cheese just makes me think to myself "Wow, we as humans are so incredibly creative. Who thought of taking milk and mixing cow stomach lining with it?" Gelatin, though--that's the glorious one. I love to make my own stock, because you just don't get that unctuous mouth-feel from anything but boiling meat and bones together. It's a respect for the creature you're eating thing, too, for me. Use all of the animal, even the bones. (Also, uh, it makes sense that marrow is treyf but bones may sometimes not be. Marrow is like meat, bones are something else) --Eddie *grin*

It’s always funny to me just how different your reactions and my reactions are to food are.

Pickling, for example–of COURSE it’s cooking the food. Otherwise what good would it be?

And cheese? Cheese just makes me think to myself “Wow, we as humans are so incredibly creative. Who thought of taking milk and mixing cow stomach lining with it?”

Gelatin, though–that’s the glorious one. I love to make my own stock, because you just don’t get that unctuous mouth-feel from anything but boiling meat and bones together. It’s a respect for the creature you’re eating thing, too, for me. Use all of the animal, even the bones.

(Also, uh, it makes sense that marrow is treyf but bones may sometimes not be. Marrow is like meat, bones are something else)

–Eddie

]]> By: The RetiKhah http://danyaruttenberg.net/2005/02/28/the-more-i-learn-the-less-i-want-to-eat/#comment-276 The RetiKhah Tue, 01 Mar 2005 05:23:00 +0000 http://danyaruttenberg.net/2005/02/28/the-more-i-learn-the-less-i-want-to-eat/#comment-276 Oh, my dear Danya, Why do you think I don't give a fig for chalav yisrael (in American cheeses), but don't have cheese with animal rennet in the house? Plus there's the whole davar chadah controvery - do you really want to eat something that's like a bone shrivelled up by the side of the road?.... Oh, my dear Danya, Why do you think I don’t give a fig for chalav yisrael (in American cheeses), but don’t have cheese with animal rennet in the house? Plus there’s the whole davar chadah controvery - do you really want to eat something that’s like a bone shrivelled up by the side of the road?….

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