In this issue

Jonathan Tobin: Defending the Right to a Jewish State

Heather Hale: Compliment your kids without giving them big heads

Megan Shauri: 10 ways you are ruining your own happiness

Carolyn Bigda: 8 Best Dividend Stocks for 2015

Kiplinger's Personal Finance editors: 7 Things You Didn't Know About Paying Off Student Loans

Samantha Olson: The Crucial Mistake 55% Of Parents Are Making At Their Baby's Bedtime

Densie Well, Ph.D., R.D. Open your eyes to yellow vegetables

The Kosher Gourmet by Megan Gordon With its colorful cache of purples and oranges and reds, COLLARD GREEN SLAW is a marvelous mood booster --- not to mention just downright delish
April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review Feb. 26, 2007 / 8 Adar, 5767


By Dave Barry

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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:


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.

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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)
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’
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.