Dec. 2, 2008 Melanie Phillips: The Mumbai atrocity is a wake-up call for a frighteningly unprepared world Stratfor Geopolitical Intelligence Report: Strategic Motivations for the Mumbai Attack Dec. 1, 2008 Max Freidlander, as told to Jacklyn C. Wadler: India Inkings Mark Steyn: Whodunit!? Nov. 28, 2008 Rabbi Ahron Rapps: An evil seed that didn't have to be Melanie Phillips: Carpe diem --- or can we all relax now? Nov. 26, 2008 Michael Feldberg: Meet the Orthodox Jew who laid groundwork for scientific development of ordnance that undergirds America's current world leadership Andrea Simantov: Shades of life Nov. 25, 2008 The Jewish Ethicist by Rabbi Dr. Asher Meir : Getting Emotional For Influence The Kosher Gourmet by Ethel G. Hofman : Thanksiving feast! Nov. 24, 2008 Rabbi S. Binyomin Ginsberg: 'I just Became a grandchild!' Barry Rubin: Don't flatter your enemies, protect your friends Nov. 21, 2008 Rabbi A. Henach Leibowitz: Money matters? Caroline B. Glick: Civilization walks the plank Nov. 20, 2008 Rabbi Avi Shafran: Bronfman's blindness The Kosher Gourmet By Linda Gassenheimer: Portobellos add a hearty flavor to pasta with pesto Nov, 19, 2008 The Jewish Ethicist by Rabbi Dr. Asher Meir : Spread the wealth? Jewish tradition and income equality Elliot B. Gertel: 'Mad Men': Tackling prejudices or reinforcing them? Nov, 18, 2008 Dr. Debby Schwarz Hirschhorn: The End of the Age of Reason Jonathan Tobin: Does Barack + Bibi = Disaster? Nov, 17, 2008 Rabbi Yonason Goldson: The End of the Age of Reason Diana West: Gulling Americans into making terror legit? Nov, 14, 2008 Rabbi A. Henach Leibowitz: The Power of Spiritual Inertia Caroline B. Glick: The perils ahead Nov, 13, 2008 Stratfor Intelligence Briefing: How Bush and Obama together could change the Middle East dynamic The Kosher Gourmet by JeanMarie Brownson: Sweet and savory, crispy and meltingly tender bestilla Nov, 12, 2008 The Jewish Ethicist by Rabbi Dr. Asher Meir : Tyrannical Co-Workers Michael Doyle: High Court to consider today donated monuments that may have religious messages in public parks Nov, 11, 2008 Frank J. Gaffney, Jr.: Will Obama stop government officials considering institutionalizing financial jihad? Jonathan Tobin: They Will Decide Their Own Fate Nov, 10, 2008 Rabbi Avi Shafran: $8 billion, modern-day Tower of Babel being built? Barry Rubin: A letter to the president-elect from a Middle East realist Nov, 7, 2008 Rabbi Francis Nataf: Of Children and Immortality Caroline B. Glick: Livni's Obama strategy Nov, 6, 2008 Rabbi Yonason Goldson: How I tricked a classroom of apathetic students into grasping the fallacy of moral relativism The Kosher Gourmet By Gina Kim: Tips for making the perfect soup --- includes recipes Nov, 5, 2008 The Jewish Ethicist By Rabbi Dr. Asher Meir: Destitute Debtors Bruce Weinstein: 'Religulos': Bad title,even worse movie Nov, 4, 2008 Frank J. Gaffney, Jr.: Treasury Dept. submits to Shariah law Frida Ghitis: A surprise for Obama in the Middle East Nov, 3, 2008 Jonathan Rosenblum: Who says Jews are Smart? Jonathan Tobin: Was He Wrong About Everything? March 22, 2007 J-Rhythms with Avraham Rosenblum: JWR's cutting-edge music program showcasing performers -- singers, song writers, musicians, and bands -- who learn and live the Torah lifestyle (OUR NEWEST IGODCAST !) Oct. 29, 2003 Mortimer B. Zuckerman: Graffiti On History's Walls (MUST-READ!)

Jewish World Review Feb. 26, 2007 / 8 Adar, 5767 NOW WE'RE COOKIN'! By Dave Barry http://www.JewishWorldReview.com | Today's topic is: The Art of Cooking. Cooking was invented in prehistoric times, when a primitive tribe had a lucky accident. The tribe had killed an animal and was going to eat it raw, when a tribe member named Woog tripped and dropped it into the fire. At first, the other tribe members were angry at Woog, but then, as the aroma of burning meat filled the air, they had an idea. So they ate Woog raw. Yes, cooking can be hazardous. I learned this lesson from a dramatic true incident that occurred in my childhood. My family was at home, waiting for company to arrive; my mom was cooking one of her specialties, creamed chipped beef, in a double boiler. There was a knock at the door, and we all went to the living room to greet our company, which was fortunate because at exactly the instant we opened the door, the double boiler exploded violently, sending what seemed like thousands of gallons of creamed chipped beef flying in all directions with tremendous force. I believe that if there are intelligent beings elsewhere in the universe, one day their astronomers will detect traces of this particular entree spreading out across the cosmos at nearly the speed of light, and they will, by extrapolating backward, calculate that a cataclysmic Big Beef Bang took place on Earth in 1958. The point is that, as a safety precaution, you should never cook anything, including toast, without wearing a welding helmet. Also, you should choose a recipe that is appropriate for the individuals who will be eating it. For example, you do not need to make an elaborate dish if the individuals are dogs. A dog will eat pretty much anything; one major reason why there are no restaurants for dogs is that the customers would eat the menus. So a dog will happily eat the same recipe forever. You can feed a dog "kibble," which is actually compressed dirt, every single day for 13 years, and the dog will consider you to be the greatest cook in world history. It will lick the ground you walk on. The situation is similar with guys. Guys generally like to find a recipe that works for them and stick with it. For example, I know a sportswriter named Bob who, to my knowledge, has never in his life cooked anything except Stouffer's frozen French bread pizza. This is all he has in his freezer. If he hosted a Thanksgiving dinner, he'd serve a large Stouffer's French bread pizza, stuffed with smaller Stouffer's French bread pizzas. At the Stouffer's factory, they probably have a whole department devoted exclusively to Bob, called "The Department of Bob," which monitors Bob's pizza consumption and has a fleet of loaded resupply trucks ready to roll when he runs low. If you're not cooking for guys or dogs, you should use a more elaborate "gourmet" type of recipe, which you can find in magazines such as Bon Appetit (literal translation: "Chow Down"). The problem here is that the people who are creating these recipes are also snorking down cooking wine by the gallon, and after a while they start making up words. Take "fennel." There is no such thing as "fennel," yet many of your gourmet recipes call for it. Other examples of imaginary ingredients are "shallots," "capers" and "arugula." So what frequently happens when you try to make a gourmet recipe is, you're progressing briskly through the steps, and suddenly you come across an instruction that the gourmet chef obviously dreamed up moments before passing out facedown in the bearnaise sauce, such as, "Carmelize eight minced hamouti kleebers into a reduction of blanched free-range whelk corneas." Thus, to be a successful cook, you need to learn how to adapt gourmet recipes to the "real world" by making substitutions. For example, recently I was looking through an issue of Bon Appetit, and I found a recipe called "Sweet Potato Soup with Lobster and Orange Creme Fraiche." I was very interested in making this recipe; the problem was that some of the ingredients, such as "leeks," were obviously imaginary, whereas others, such as lobster, were members of the cockroach family. No problem! I simply looked around my kitchen for appropriate substitute ingredients, and I was able to adapt the Bon Appetit recipe to meet my specific needs, as follows: SWEET POTATO SOUP WITH LOBSTER AND ORANGE CREME FRAICHE 1. In a medium room, remove wrappers from eight miniature Three Musketeers bars left over from Halloween. 2. Eat bars. 3. Feed wrappers to dog. With a little ingenuity, you can achieve results very much like this in your own kitchen. I bet that when word of your culinary prowess gets around, people will be flocking to your door! Let's hope they're bringing pizza. Every weekday JewishWorldReview.com publishes what many in in the media and Washington consider "must-reading". Sign up for the daily JWR update. It's free. Just click here. Comment by clicking here. Previously: The right to Bear clubs Science: It's just not fair Road warrior specials Where's the beef? (Low fat) There is nothing like a male (guys) MOTIVATE! THEN FAIL! NEW YEAR'S RESOLUTIONS Rooting for the midgets of the Midway Revolt of the rodents He can drive any truck named ‘Tonka’ All bets are off How do you spell S-A-T? Sour grapes and mud Pro golf: A game of non-stop boredom Guard-dog vigilance is nothing to sniff at Warm and fuzzy Cold War memories The funny side of ‘Beowulf’ HOLY HEAT WAVE, BATMAN! Abs-olute madness Beware of brainy bugs I'm in a sorry state The frog plague: The inside story If she had a hammer…. Keeping an eye on crime Camping and Lewis and Clark When in Iowa, don't forget to duck Junior takes the wheel Growing old with Dave Sites for sore eyes Beware of sheep droppings Ireland, land of bad Elvis Mr. Peabrain's misadventures When they're out to get you, keep cool Mothers of invention Kill 'em with kindness © 2006, The Miami Herald Distributed by Tribune Media Services, Inc.

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