Given my learning curve with all things domestic, it will be of little surprise to learn that I have been perusing recipes, “how-to” articles, etc. for the past several weeks in preparation for my first Thanksgiving feast.
Trying to create a menu that will satisfy the limited palates — without violating any of our dietary restrictions (pork, shellfish, dairy/meat together) — is a bit challenging.
In my food blog travels this month, I see that Green Bean Casserole is a popular side dish at the modern-day Thanksgiving Feast. And green beans happen to be one of the few veggies on which all Frummies can agree. However, the Green Bean Casserole is a milchig dish. Cream of Mushroom being, apparently, the proverbial glue upon which this entire recipe hangs. So no Green Bean Casserole for us.
Except…except it still looks milchig and, I expect, still tastes milchig.
I can already hear DadGiraffe countering with, “don’t you use pareve margarine at fleishig meals?” [Which, by the way, is not so easy to find. While nearly all stores carry Fleischmann’s Original, it is only their Unsalted that is pareve.] And, yes, yes I do use pareve margarine. No one who has ever eaten it or looked at it could actually confuse it with butter. While eating something cooked with margarine, one does not get the sense that it is a dairy dish. But this recipe is meant to replicate the taste and consistency of a dairy dish.
Inconsistent? Perhaps. But with a reason that makes sense to me.
In what ways do you create boundaries that might seem inconsistent to others??