RICAN BULK FOOD

Distributors Of Gourmet and Fancy Foods

Kosher Bites

Aphrodisiacal foods

JILL DAVIDSON SKLAR STAFF WRITER

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about a bowl of borscht to make
you feel amorous?
In fact, the task of finding
kosher aphrodisiacal foods was
nearly insurmountable. Every-
thing in popular culture that was
said to have aphrodisiacal pow-
ers was treife.
Fear not, dear readers, for
Kosher Bites comes through once
again. In the course of our ardu-
ous research, we were able to find
not one but several aphrodisia-
cal foods that carried a heksher.
We tried olives (five kinds),
whipped cream (with strawber-
ries, what else?), caviar and mel-
ba toast and chocolate-covered
strawberries. Combined, these
would make a terrific meal.
It is important to note that we
were looking for the quality of the
food, not its amorous potential.
Whether or not the food achieved
its underlying goal falls into the
category of "some things you just
don't want to know," particular-
ly about your co-workers.

The entree and bread:
A little bit of preparation was
needed for this portion of the
meal. One cannot simply open a
jar of caviar and spoon it into
one's mouth. How gross would
that be?
Instead, Julie Edgar, writer
extraordinaire, showed her flair
for detail by boiling and chop-
ping egg and mincing Spanish
onion, which was placed artful-
ly atop melba toast with caviar,
and then topped with a dainty
dollop of sour cream.
For those of us who have had
really good caviar but can't re-
member what it tasted like, this
was good. Not much can be con-
sumed at one sitting so the $5
two-ounce jar of the stuff went
pretty far.

that olives were actually aphro-
disiacal. It is my theory that the
people who were eating these
were in all likelihood also sip-
ping a bit on the vino, if you
know what I mean.
But others assured me that
olives, on their own, were known
to be a magical love potion.

n ancient Greece, it was olives.
With the pyramid-building
Egyptians, grapes did the
trick. In France, it's oysters.
In Louisiana, frog legs and craw-
fish.
In nearly every culture in
every era, there has almost al-
ways been some type of food that
was claimed to have aphrodisi-
acal powers. I am sure if some-
one had the time and the
inclination, we would also know
that Bob the Caveman could not
keep his hands off of Sue the
Cavewoman after consuming the
luscious leg of some wild boar.
But there is something not
sexy about traditional Jewish
food. Let's face it, there is posi-
tively nothing aphrodisiacal
about a plate of smoked herring
complete with the eyes still in
their sockets. I mean, really, have
you ever felt in the mood for any-
thing except a long nap after a
Passover meal complete with
weighty matzah balls? How

— Susie Sherman

"The beginning taste to these
are a little odd, but they're
good."

Romanoff Whitefish Caviar:

"Two forks up!! Very good with
sour cream. Not too salty."

—Nancy Cameron

"For a novice, the caviar tastes
like good caviar."

Expires February 20, 1997

"An acquired taste. Not for
everyday."

At 14 Mile Road and Middlebelt
(810) 855-5808

MEM 101MM EMI MO MEM WM MEM MEM MION MOIM MEM MEM MEM WM BIM MIAM MEM WM UMM

"Tho mushy and way to salty for
my taste. Heavy flavor — may
be good in a Greek salad."

—Debbie Schultz

— Julie Edgar

At Maple and Lahser
(810) 540-8001

Krinos Pitted Kalamata
Olives:

MINN

Santa Barbara Olive Co. Cal-
ifornia Black:

"Kinda like a cross between a
green and a black olive. I like it
— mild green, sassy black olive
combo."

— Debbie Schultz

— Lisa Wylin

"Yuck! Made my whole face
pucker."

The vegetable:
Personally, I could not believe

— Nancy Cameron

KOSHER BITES

page 126