Food Feedback: Talking on egg shells
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Dear Miriam Rubin: Re: "An egg salad for all occasions" [Food & Flavor, April 14]: I always read your column as my fellow Miriam. I was so pleased to see your article on "Miriam's Kitchen," a book I read when it first appeared and loved, as well as loving the egg salad recipe in particular (I've followed the same recipe to make smoked whitefish salad -- alas no whitefish in southern New Mexico). I teach courses on the issues of food and culture and evolution and have had students read Ms. Ehrlich's book, always with a very positive impression -- they especially love the idea that newly delivered women should be drinking a lot of beer!
Thank you for your column today that warmed my heart and makes me feel inclined to mosey into my kitchen and start boiling some eggs.
MIRIAM S. CHAIKEN
Las Cruces, N.M.
I spent most of my adult life in Pittsburgh and now retired, I reside in the California desert. I enjoyed reading your piece on egg salad very much.
With my Eastern European ancestry, egg salad has always been a choice part of my diet, especially on the meatless Fridays of my Catholic youth. My recipe uses chopped fresh celery instead of onions and mushrooms, and I add tablespoons of Dijon mustard and dill relish. I must try the fresh dill and matzo.
AL POSTI
La Quinta, Calif.
As someone with food allergies, I appreciated your article about cooking with carob ["Hail to carob, the not chocolate" by Patricia Lowry, Food & Flavor, April 21]. I am constantly trying to find recipes (proven ones are best) that I can eat. I usually end up just making substitutions in my kitchen for those ingredients that I can't eat.
JANELLE BREMER
Shadyside
This is a great [carob] article. My mouth is watering. We get the PG, so I saw it on the front page of the Food section. I went online to copy the link so I can email it to friends and post on Facebook.
CHARLOTTE GRIMME
Renfrew
I am of Polish descent. I enjoyed your column on halusky ["Get potatoes in that halusky" in Kitchen Mailbox by Arlene Burnett, Food & Flavor, March 24]. Halusky is cabbage and noodles mixed together.
First Published April 28, 2011 12:00 am
