If you've ever wanted to save money and control quality by making your
own lox, check out this site: http://theLoxBox.com. My biochemist
cousin Eric invented it, and he *knows* what lox should taste like -- my
aunt Micki, his mother, was quite possibly the best cook I've ever
known. And she and my dad were both raised in Depression-era New York
City. Eric claims that their lox is better then what you can get at
Zabar’s New York deli. I'm not a lox fan but I may try this anyway, and
I'm eyeing it as a Christmas gift for a foodie friend or two.

--
Sylvia Steiger RN, homeschooling mom since Nov 1995
http://www.SteigerFamily.com
Cheyenne WY, USDA zone 5a, Sunset zone 1a
Home of the Wyoming Wind Festival, January 1-December 31
Remove "removethis" from address to reply

"Sylvia" wrote in message
...
If you've ever wanted to save money and control quality by making your
own lox, check out this site: http://theLoxBox.com. My biochemist
cousin Eric invented it, and he *knows* what lox should taste like -- my
aunt Micki, his mother, was quite possibly the best cook I've ever
known. And she and my dad were both raised in Depression-era New York
City. Eric claims that their lox is better then what you can get at
Zabar's New York deli. I'm not a lox fan but I may try this anyway, and
I'm eyeing it as a Christmas gift for a foodie friend or two.

--

Jeez what a crock! Real lox *is* made by smoking. You can do some very
delicious things by curing salmon, such as gravlax, but you certainly do not
need this gadget to do it. You should be ashamed of yourself for posting
this sort of blatant uninformed commercial crap on the newsgroup.

--
Peter Aitken

Remove the crap from my email address before using.

On Thu, 13 Nov 2003 02:15:24 GMT, Sylvia
wrote:

If you've ever wanted to save money and control quality by making your
own lox, check out this site: http://theLoxBox.com. My biochemist
cousin Eric invented it, and he *knows* what lox should taste like -- my
aunt Micki, his mother, was quite possibly the best cook I've ever
known. And she and my dad were both raised in Depression-era New York
City. Eric claims that their lox is better then what you can get at
Zabar’s New York deli. I'm not a lox fan but I may try this anyway, and
I'm eyeing it as a Christmas gift for a foodie friend or two.

Glorified tupperware container with ziplock bags and a peice of rock.
No pictures of the device, I notice, but my crystal ball says it's a
glorified tupperware container with plastic bags and a peice of rock.

Hint: *Glass* baking dish, plastic wrap, and a bag 'o beans as a
weight will do the same thing.

-sw

"Peter Aitken" wrote in message
. com...
"Sylvia" wrote in message
...
If you've ever wanted to save money and control quality by making your
own lox, check out this site: http://theLoxBox.com. My biochemist
cousin Eric invented it, and he *knows* what lox should taste like -- my
aunt Micki, his mother, was quite possibly the best cook I've ever
known. And she and my dad were both raised in Depression-era New York
City. Eric claims that their lox is better then what you can get at
Zabar's New York deli. I'm not a lox fan but I may try this anyway, and
I'm eyeing it as a Christmas gift for a foodie friend or two.

--

Jeez what a crock! Real lox *is* made by smoking. You can do some very
delicious things by curing salmon, such as gravlax, but you certainly do
not
need this gadget to do it. You should be ashamed of yourself for posting
this sort of blatant uninformed commercial crap on the newsgroup.

--

I think I found the key to smoked/not smoked lox.

My experience is from German delicatessens where it is not smoked, just
cured. Jewish delis feature it smoked. Then again, I asked at Katz's and
was told it's not smoked. aaaarghhhhh!!

Anyway, 30 bucks for some container and another 20 bucks for 10 bags is a
gyp.

Jack Homemade

"Sylvia" wrote in message
...
If you've ever wanted to save money and control quality by making your
own lox, check out this site: http://theLoxBox.com. My biochemist
cousin Eric invented it, and he *knows* what lox should taste like -- my
aunt Micki, his mother, was quite possibly the best cook I've ever
known. And she and my dad were both raised in Depression-era New York
City. Eric claims that their lox is better then what you can get at
Zabar’s New York deli. I'm not a lox fan but I may try this anyway, and
I'm eyeing it as a Christmas gift for a foodie friend or two.

--
Sylvia Steiger RN, homeschooling mom since Nov 1995


Not lox. but

gravlax Without the dill.

[GRAHV-lahks]
This Swedish specialty of raw salmon cured in a salt-sugar-dill mixture is
prized around the world. It's sliced paper-thin and served on dark bread as
an appetizer, on an open-faced sandwich or as part of a smorgasbord, often
accompanied by a dill-mustard sauce. Gravlax can usually be found in gourmet
markets or specialty fish markets. It can be stored, tightly wrapped, in the
refrigerator for up to a week.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

There is a difference not that gravlax is bad.

Real lox

smoked salmon
Fresh salmon that has undergone a smoking process, usually by one of two
methods — hot-smoking or cold-smoking. Hot-smoking is a process by which the
fish is smoked from 6 to 12 hours at temperatures ranging from 120° to
180°F. The time and temperature depend on the size of the fish, how close it
is to the source of smoke and the degree of flavor desired. In cold-smoking,
a temperature of 70° to 90°F is maintained and the fish might remain in the
smokehouse for anywhere from 1 day to 3 weeks. There are many types of
smoked salmon. Indian-cure salmon is brined fish that has been cold-smoked
for up to 2 weeks, which results in a form of salmon JERKY. Kippered
salmon — U.S. style — is a chunk, steak or fillet that has been soaked in a
mild brine and hot-smoked. It's usually made from chinook salmon that has
been dyed red. European kippered salmon differs in that it's a whole salmon
that has been split before being brined and cold-smoked. Lox is brine-cured
cold-smoked salmon, much of which is slightly saltier than other smoked
salmon. Some lox, however, has had sugar added to the brine, which produces
a less salty product. Lox is a favorite in American-Jewish cuisine,
particularly when served with BAGELS and cream cheese. Nova or Nova Scotia
salmon is an idiom used in the eastern United States that broadly describes
cold-smoked salmon. Scotch-smoked, Danish-smoked and Irish-smoked salmon are
all geographical references to cold-smoked Atlantic salmon (whereas the
Pacific species — usually coho or chinook — treated in this manner is
generally simply labeled smoked salmon ). Squaw candy consists of thin
strips of salmon that has been cured in a salt-sugar brine before being
hot-smoked. Other fish such as trout and haddock can also be smoked. See
also SALMON.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.


Dimitri

"Dimitri" wrote in message
om...



Not lox. but

gravlax Without the dill.

snip FLC defintiions of lox and gravlax


Dimitri


So, should the new page be renamed www.gravlaxbox.com ? A little too Seuss
for me...course, so was the originalG

Jason

"Jason Tinling" wrote in message
...

"Dimitri" wrote in message
om...



Not lox. but

gravlax Without the dill.

snip FLC defintiions of lox and gravlax


Dimitri


So, should the new page be renamed www.gravlaxbox.com ? A little too
Seuss
for me...course, so was the originalG

Jason

Gravlax is a breeze to make the only dificult part is finding the proper
weight I use 2 NY Times Cookbooks in a baggie. Taught to me by Mary F.

Dimitri.

On Thu, 13 Nov 2003 21:40:53 GMT, "Dimitri"
wrote:


"Jason Tinling" wrote in message
...

"Dimitri" wrote in message
om...



Not lox. but

gravlax Without the dill.

snip FLC defintiions of lox and gravlax


Dimitri


So, should the new page be renamed www.gravlaxbox.com ? A little too
Seuss
for me...course, so was the originalG

Jason

Gravlax is a breeze to make the only dificult part is finding the proper
weight I use 2 NY Times Cookbooks in a baggie. Taught to me by Mary F.

Dimitri.


I much prefer a couple of cans of plum tomatoes on top of an old
cutting board that fits perfectly into my Corningware lasagna pan.

I don't think I'd have the heart to put Craig Claiborne in a Baggie.

Boron

I have yet to eat smoked salmon (however lightly smoked)
that was called LOX. Is this an East coast thing?

```````````````````

On Thu, 13 Nov 2003 15:50:42 GMT, "Dimitri"
wrote:

Not lox. but

gravlax Without the dill.

[GRAHV-lahks]
This Swedish specialty of raw salmon cured in a salt-sugar-dill mixture is
prized around the world. It's sliced paper-thin and served on dark bread as
an appetizer, on an open-faced sandwich or as part of a smorgasbord, often
accompanied by a dill-mustard sauce. Gravlax can usually be found in gourmet
markets or specialty fish markets. It can be stored, tightly wrapped, in the
refrigerator for up to a week.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

There is a difference not that gravlax is bad.

Real lox

smoked salmon
Fresh salmon that has undergone a smoking process, usually by one of two
methods — hot-smoking or cold-smoking. Hot-smoking is a process by which the
fish is smoked from 6 to 12 hours at temperatures ranging from 120° to
180°F. The time and temperature depend on the size of the fish, how close it
is to the source of smoke and the degree of flavor desired. In cold-smoking,
a temperature of 70° to 90°F is maintained and the fish might remain in the
smokehouse for anywhere from 1 day to 3 weeks. There are many types of
smoked salmon. Indian-cure salmon is brined fish that has been cold-smoked
for up to 2 weeks, which results in a form of salmon JERKY. Kippered
salmon — U.S. style — is a chunk, steak or fillet that has been soaked in a
mild brine and hot-smoked. It's usually made from chinook salmon that has
been dyed red. European kippered salmon differs in that it's a whole salmon
that has been split before being brined and cold-smoked. Lox is brine-cured
cold-smoked salmon, much of which is slightly saltier than other smoked
salmon. Some lox, however, has had sugar added to the brine, which produces
a less salty product. Lox is a favorite in American-Jewish cuisine,
particularly when served with BAGELS and cream cheese. Nova or Nova Scotia
salmon is an idiom used in the eastern United States that broadly describes
cold-smoked salmon. Scotch-smoked, Danish-smoked and Irish-smoked salmon are
all geographical references to cold-smoked Atlantic salmon (whereas the
Pacific species — usually coho or chinook — treated in this manner is
generally simply labeled smoked salmon ). Squaw candy consists of thin
strips of salmon that has been cured in a salt-sugar brine before being
hot-smoked. Other fish such as trout and haddock can also be smoked. See
also SALMON.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.


Dimitri

Glorified tupperware container with ziplock bags and a peice of rock.

To be honest, I haven't seen it. But knowing Eric is a biochemist, I
figured he'd come up with a neat way of preparing it.

And to everyone who showed their ignorance by insisting lox was ALWAYS
smoked, go check out any 3 Jewish delis in NYC. At *least* one of them
(probably two) will have unsmoked lox.

--
Sylvia Steiger RN, homeschooling mom since Nov 1995
http://www.SteigerFamily.com
Cheyenne WY, USDA zone 5a, Sunset zone 1a
Home of the Wyoming Wind Festival, January 1-December 31
Remove "removethis" from address to reply

I have yet to eat smoked salmon (however lightly smoked) that was
called LOX. Is this an East coast thing?

It's more a Jewish thing. Since there are so many Jewish delis in NYC,
of course there is lots of lox there.

--
Sylvia Steiger RN, homeschooling mom since Nov 1995
http://www.SteigerFamily.com
Cheyenne WY, USDA zone 5a, Sunset zone 1a
Home of the Wyoming Wind Festival, January 1-December 31
Remove "removethis" from address to reply

"sf" wrote in message
...

I have yet to eat smoked salmon (however lightly smoked)
that was called LOX. Is this an East coast thing?


Lox is cold-smoked salmon - it is exposed to smoke at low temperature so it
gets the flavor without being cooked. In my limited experience you are more
likely to get hot smoked salmon on the west coast - salmon that is smoked
and cooked.

Peter G. Aitken

"Sylvia" wrote in message
...
Glorified tupperware container with ziplock bags and a peice of rock.

To be honest, I haven't seen it. But knowing Eric is a biochemist, I
figured he'd come up with a neat way of preparing it.

And to everyone who showed their ignorance by insisting lox was ALWAYS
smoked, go check out any 3 Jewish delis in NYC. At *least* one of them
(probably two) will have unsmoked lox.


You are right - lox is not always smoked. But your plug for this gadget
claimed that "real" lox is not smoked, and equally false claim.


--
Peter Aitken

Remove the crap from my email address before using.

"Boron Elgar" wrote in message
news
snip
Gravlax is a breeze to make the only dificult part is finding the proper
weight I use 2 NY Times Cookbooks in a baggie. Taught to me by Mary F.

Dimitri.


I much prefer a couple of cans of plum tomatoes on top of an old
cutting board that fits perfectly into my Corningware lasagna pan.

I don't think I'd have the heart to put Craig Claiborne in a Baggie.

Boron

I've never had him complain.....

;-)

Dimitri

"Dimitri" wrote in message .com...
"Boron Elgar" wrote in message
news
snip
Gravlax is a breeze to make the only dificult part is finding the proper
weight I use 2 NY Times Cookbooks in a baggie. Taught to me by Mary F.

Dimitri.


I much prefer a couple of cans of plum tomatoes on top of an old
cutting board that fits perfectly into my Corningware lasagna pan.

I don't think I'd have the heart to put Craig Claiborne in a Baggie.

Boron

I've never had him complain.....

;-)

I suspect he didn't complain when put in a box, either.


Dimitri

-bwg