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Mishiguene at Intersect by Lexus

BA Jewish Restaurant Tomás Kalika

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#76 Sneakeater

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Posted 26 September 2019 - 06:43 PM

The sweetbreads and hearts I had were very heavily (Middle Eastern) spiced.  I agree about the hummus not belonging.


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#77 joethefoodie

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Posted 26 September 2019 - 07:59 PM

I think I'm glad we went when we did.

 

And I think I'd really stick to the small plates at this point in time.



#78 Wilfrid

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Posted 26 September 2019 - 09:09 PM

The sweetbreads and hearts I had were very heavily (Middle Eastern) spiced.  I agree about the hummus not belonging.

 

Slightly different perspective: there was indeed heavy Middle Eastern spicing on the dish.  Kind of scattered over it.  But I found the pieces of meat, separated from the hubbub, didn't seem to have much flavor themselves.



#79 Sneakeater

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Posted 10 October 2019 - 03:17 AM

Research has disclosed that gefilte fish was originally made in sausage-like tubes and sliced,* and only later was served in the quenelle-like blobs with which we're all familiar.

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* Well, originally originally it was stuffed into a fish skin (which explains the somewhat mysterious appearance of "gefilte" -- meaning stuffed -- in its name).  But my coreligionists soon decided they were too lazy (or too busy being raped by Cossacks) to go through that process.


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#80 Orik

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Posted 10 October 2019 - 12:46 PM

In our part of the pale, part of the fish would be stuffed with farce, and blobcakes would be made separately, usually incorporating some of the roe.

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sandwiches that are large and filling and do not contain tuna or prawns

#81 Sneakeater

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Posted 10 October 2019 - 08:00 PM

Your part of the pale was much fancier than mine.


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#82 Wilfrid

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Posted 15 October 2019 - 12:03 AM

Stuffed with stuffing. Makes sense. 😁