Will this increase or decrease the likelihood of terrorist actions in America, Europe and the rest of the world?

If you were a member of a family murdered in this conflict, would you be seeking revenge?

Should Tzipi Livni and Ehud Olmert, be tried for war crimes if or when this conflict comes to an end?

What will the price of oil be in 4 weeks time?

Hey ITL - would you mind looking for a new step?

Mighty, Hils and I are all nice and cosy on this one.

Isaacs - you'll have to join ITL on the Jew step. I might come join you later.

OK will be just like being back at Primary School.

Isaacs,

Posting 1943, I am not certain what the edit was, or why I made it.

If you post me, I may be able to recollect the reason for doing so..

But, I type more slowly than I think, I sometimes have to edit a post to make it clearer.

(For myself at least and hopefully others.)

Sometimes, I don't type "n't" when I had intended to.

Hypocritical. probably sometimes, but do I reflect and question myself?

Often.

Do you?

However, I hope my hypocrisy is of to a minor degree and of little consequence.

Have a nice day.

Oh, I shouldn't be a hypocrite!

8-)

Why not?


Corrected and edited.

drivel

Gosh, I didn't know we had a Jew step as well. When I were a lad I wanted to be Jewish so that I wouldn't have to go to morning assembly. Is it too late?

MM
It's never too late. Just pass me those rusty nail clippers!

From bagel bars all over London to restaurants in some of the country's finest department stores salt beef has an extremely loyal following.

People flock to restaurants just for a sandwich or a platter of beef. There is something about salt beef which means that once you have tried it, you just have to go back again and again.

Whilst salt beef is central to Jewish cuisine, it is popular throughout the world, under a variety of different names. The American love of salt beef comes from Irish immigrants, and whilst it came to be thought of as peasant food in Ireland it became a delicacy in America particularly in New York. The Americans know it as corned beef, because the large pieces of salt which were originally used for curing the meat were known as corns of salt. Pastrami, another New York delicacy, is simply salt beef with a coating of herbs and spices.

Historically, salt was used as a means of preserving beef, and this is how the product came by its name. However, due to refrigeration and modern production techniques, only a fraction of the amount of salt used then is now needed - and even then, most of it leaves the meat during cooking. But the basic principal remains: beef is left to soak in vats of brine with special curing salts, and it is this process that gives the meat its unique characteristics.

Before the war Salt Beef was very popular in London, in spite of the amount of effort involved in getting the dish to the table. Gradually the number of places serving the dish dwindled away, and salt beef nearly became a thing of the past. Enter J L Henson, who in the 1960s bought an old a tripe factory in Londons Kings Cross. A small side-line was salt beef, still being made in the old-fashioned way, supplying the few places in the Capital that still sold salt beef sandwiches.

Being a fan of salt beef himself, Mr Henson then set about marketing the product, and once it became known that it was available commercially, ready cured, more and more people started to offer salt beef sandwiches to their customers and demand began to rise. It seemed that Londoners hadnt forgotten about salt beef at all .

It was soon obvious that a rather more sophisticated production technique was required. A commercial recipe was developed, and over the next couple of years the cure was perfected. This cure is a closely guarded secret to this day. By using only the best briskets available and by ensuring an even distribution of cure throughout the meat, for the very first time a consistently high quality product was available to restaurateurs and caterers.

Forty years later the same production methods are used. The cure has been further developed so that even less salt is used, but the taste and texture of Hensons briskets is still the same. The beef comes from grass-fed steers and heifers from carefully selected farms in Ireland. Curing takes place in state-of-the-art facilities, but even now the curing process still takes several days.

Today, salt beef is widely available in restaurants, sandwich shops and bagel bars across the capital, and it is becoming increasingly popular throughout the country. Because cooking time can take up to four hours many people treat themselves and eat out rather than cook it themselves, and whilst a salt beef sandwich will cost as much as a gourmet burger, it is worth every penny. It is very simple to prepare, though. Cooking is a slow process (the meat will be very tender indeed) it can easily be prepared in advance and reheated later. It is equally delicious hot or cold.

In 2005 Hensons launched pre-cooked Salt Beef for the catering market, so even the smallest, busiest cafor sandwich bar can now offer this premium product to their customers.

Have we tempted you? Then maybe youd like to place an order for delivery to your door by overnight carrier. If you are a caterer or restaurateur in London and the South East then check out Hensons Foodservice for next day delivery. If you have any more questions about salt beef you can email us at saltbeef@hensons.lls.com or check out our frequently asked questions page.

Had a great salt beef on rye with pickled cucumber round the corner to me at Selfridge's Salt Beef bar on Oxford Street last night.
It always surprises me that there are Muslims and women in hijabs eating salt beef there quite often.
When people like the same food, there's always hope !
There was a very unpleasant guy in there just sipping water and looking around furtively and cursing. I said, "hello fred" to him and he ran out.

selfridge's salt beef is silverside and not brisket as it should be!
i guess brisket is a bit coarse grained and fatty for the tastes our faddy health conscious citizens, but it's much more moist and flavoursome

however, there is a really good and genuine salt beef bar in market place (just off oxford circus) pretty much on corner of gt titchfield st - no, not harry morgan's, but a small indie

============

a muslim may eat kosher meat, but a jew may not eat halal
apparently there is something unacceptable or omitted in the halal procedure

Thanks for that.
I usually go to Selfridge's or Reuben's on Baker Street which is also close to my house, but I'll try the one you mention.
Thanks :)

Blooms is best-best chopped liver in London-sad I can t vist too often as I reside oop north!

Anybody got a good recipe for homemade chopped liver??

Anybody got a good recipe for homemade chopped liver??

Errr.

Ingredients.

1 calf
1 saw
1 sharp knife
strong arms

Won't the mother in law do?

I'm not so sure that her liver would taste all that nice.

Is this what you are avoding:


Israel denies US academic Chomsky West Bank entry
Noam Chomsky
Israel says the denial may be a misunderstanding

Renowned US scholar Noam Chomsky has been denied entry to the West Bank by Israeli immigration officials.

==================

Or perhaps this.


PLO leadership backs indirect peace talks with Israel
US Middle East envoy George Mitchell and Palestinian Authority President in Ramallah (7 May 2010)
US Middle East envoy George Mitchell is in the region

Leaders of the Palestine Liberation Organisation have given their backing to indirect peace talks with Israel.

The decision was announced after a three-hour meeting of the PLO's Executive Committee in the West Bank.

Yuff

Not sure whether Blooms is still about

Blooms at Aldgate went years ago (1996). I had an office a few yards away. The Aldgate branch was the original one but Blooms in golders Green is still there. The set up at the Aldgate branch was very starnge and it may be the same in Golders Green. The waiters were all self employed and ran a micro business within the reatsurant. The restaurant sold the food to the waiters who then sold it onto the customers.

edit
apparantly there is a newish Blooms in Edgware. It opened in 2007.

Edgware branch

Found this. I used to eat there about once a month or more. The waiters were bizzare in their behaviour. It was like they were doing you a favour by letting you eat there.

http://eastlondonhistory.com/blooms-restaurant-whitechapel/

"some of the most spectacularly rude service in London"

The 1950s East End was still the centre of Londons Jewish community, and the reopened Blooms was an instant success with both local people and celebrities. Everybody would queue for their lockshen or gefilte fish - even Charlie Chaplin. The great London comic was a friend of Bloom, but when the restaurateur invited him to jump the queue, the modest Chaplin declined and waited his turn.

Other celebs were less accommodating. Frank Sinatra ordered a special delivery from Blooms to his suite at the Savoy. Sidney obliged, putting the meal on silver plates. The food was enjoyed, but the plates were never seen again, to the understandable horror of the parsimonious Bloom. This, after all, was a man who insisted that his waiters buy each meal from the kitchen, the staff then earning commission on what they sold.

This unique system of payment produced Blooms famous quality of service, politely described as informal. With the waiters on piecework, it was unsurprising that they would bully customers into eating quickly.

From the welcome, Sit there and wait till Im ready, to the final slamming down of the bill, the customer was the enemy, remembered journalist Simon Jenkins in an Evening Standard piece in 1966.

Yet the food was so good that customers would tolerate the rudeness. The noise of people waiting and dining was immense. You could stand up and sing an operatic aria without attracting much attention, recalled writer John Sandilands in 1978.

I remember eating there too. The walls were covered with a big black and white print of petticoat lane in the 40's. There was an old fellow outside on a sunday who use to sell bagels.

You're quite right about the Edgware branch - I'd forgotten about it.