Author |
Message |
Lurknomore
Member
07-07-2001
| Friday, June 04, 2010 - 9:56 pm
GRRRR double post...no clue why...Sorry!
|
Tntitanfan
Member
08-03-2001
| Saturday, June 05, 2010 - 7:20 am
Thanks for sharing, Lurk! I can't help but be struck by the similarity between fried matzo and our "hot water bread" here in the south. Boiling water is poured onto well-salted cornmeal. The resulting mixture is formed into patties and skillet fried in about a half inch of oil.
|
Lurknomore
Member
07-07-2001
| Saturday, June 05, 2010 - 7:57 am
WoW Tn, I never heard of that. But then again I never had the pleasure of eating anything but hotel or restaurant food back when I had clients in Nashville. (But there were some killer restaurants there!!) Sure does sound similar. That's part of why I love unusual conversations like this. Seems the more I learn about other cultures, religions etc, as I said earlier the more I see similarities instead of differences. And I for one find that fasincating! And glad you liked them. I couldn't decide if I should post them or not, but couldn't see the situation ever coming up again so figured what the heck. Esp since both are really yummy and something many folks wouldn't think to try, esp the omelet (which I really do plan to make later...been CRAVING it since I typed it lol). So are there any spices in that hot water bread? Sounds really interesting. LOL can relate to the "well salted " comment big time.
|
Sunshyne4u
Member
06-17-2003
| Saturday, June 05, 2010 - 10:48 am
that egg dish sounds like ruhei (sounds like ree-eye) that my grandma would make. it was eggs with milk and ?? and would puff up with a great texture. it is a low german dish. i went looking for a recipe (and how to spell it since i've never seen ree eye in writing LoL) and it says creamy eggs. this wasnt a creamy dish, it was light and fluffy like an amazing omelet Darn this thread, its making me hungry!!
|
Sunshyne4u
Member
06-17-2003
| Saturday, June 05, 2010 - 10:49 am
i think i've seen matzo in the stores. it is a big flat cracker?
|
Lurknomore
Member
07-07-2001
| Saturday, June 05, 2010 - 11:45 am
Yup, they are big square crackers...technically "unleavened bread." Sometimes specialty ones from Israel are round, but 99.9% are square. If you don't do anything to matzo it basically tastes like cardboard...salt free cardboard LOL (though I still enjoy it with some I Can't Believe it's not Butter and salt on it). They are sold year round, but you have to buy a special one for Passover (of course LOL). BTW don't think that's the spelling Sun. Sounded interesting so I of course went to Google the recipe (this thread is making me STARVING every time too lol), and what came up under ruhei were pics of some skeleton LOLOL. I do totally get how hard it is to try to spell non-english words when you only know how they sound lol. But I love puffy egg things so would love to check it out (just not the bones hehe) So with all this yummy food we have been sharing, I wonder if the next Hell's Kitchen will have them preparing anything that looks half as good as what we all would??!!
|
Reader234
Member
08-13-2000
| Saturday, June 05, 2010 - 1:47 pm
did my post get deleted? I posted my passover roll recipe - I chose not to use it, because they tasted too good!! I'll have to post my sweet noodle kugel recipe - LOL there are no measurements, just ingredients! If you are old you may remember Jeff Smith the Frugal Gourmet - he did a book that has a Seder in it, he taught a college course - and for the final (I forget what the assignment was - it was a religious class) one student performed a Seder, his father had just passed away - its a really good read, more book than recipes and you can pick it up at used bookstores, and Goodwill Stores
|
Reader234
Member
08-13-2000
| Saturday, June 05, 2010 - 1:49 pm
Passover Rolls 1/2 cup oil 1T sugr 1tsp salt 1 cup boiling water 2 cups matzoh meal 4 eggs grease baking sheet (375 for an hour! 8 - 10 rolls - kinda matzoh ball soup texture, but they do taste good!)
|
Bonzacat
Member
07-08-2003
| Saturday, June 05, 2010 - 2:03 pm
Sun - yes

|
Lurknomore
Member
07-07-2001
| Saturday, June 05, 2010 - 2:39 pm
LOL Reader...want to have a Noodle Kugel bake-off??? Sorry hun, but I'm betting on my Mom's! Of course I'm totally biased...but she was a damn good cook! (LOL my friends were eating hamburger helper for dinner and I was being served perfectly roasted chicken with stuffing under the skin, etc). BTW I have rough measurements because I made (literally demanded) my Mom stop and measure what she was throwing in. Of course half of it is still "about 1 cup" or "a few shakes of." LOL And have you tried adding grated onions to the Passover rolls? They sound good, but I find some grated onion goes a long way in all Passover Muffins to taking them to the next level. And do they have to be refrigerated first like matzo balls or are they good to go as is? Ok, Jewish Martha Stewart butting out now lol. Or given the thread maybe I should say the Jewish Chef Ramsay LOL PS Great visual Bonza...why didn't I think of that?!!
|
Tntitanfan
Member
08-03-2001
| Saturday, June 05, 2010 - 3:22 pm
I googled "hot water Cornbread" and was astonished to see many recipes - I thought it was just something everybody knew how to throw together from seeing it made! Some had sugar' some had oil; some had baking powder -some had the meal, salt and water of my preparation. No spices, Lurk! If you took the finely minced onions out of hush puppies and made them flat and about half again as big, you would have hot water cornbread patties! They are always made at the very last minute so that they are crisp and crunchy!! Speaking of crisp and crunchy, one of the most popular apps that Second Harvest Culinary Arts Center makes for catering gigs are potato latkes! Garnished w/sour cream and a dollop of caramelized onion - wish I had a half dozen right now! Second Harvest of midTN is our local food bank, and we do LOTS of catering to raise money to buy food to supplement what is donated!
|
Konamouse
Member
07-16-2001
| Saturday, June 05, 2010 - 5:18 pm
I met konashark over my noodle kugle!

|
Bonzacat
Member
07-08-2003
| Saturday, June 05, 2010 - 5:48 pm
Kona - I love that. 
|
Tntitanfan
Member
08-03-2001
| Saturday, June 05, 2010 - 7:30 pm
That must be one super excellent noodle kugle 'cause Konashark is one super fine dude!
|
Seamonkey
Moderator
09-07-2000
| Saturday, June 05, 2010 - 9:19 pm
LOL Kona.. I have this vision of your noodle Kugle just sitting there and Shark drifing over to try it.. and there you were.
|
Mummy35332
Member
09-09-2005
| Sunday, June 06, 2010 - 4:27 am
WOW this is an education to me too. I have learned certain Jewish laws and subscribe to Kashrut alerts because my son is allergic to milk (peanut allergy on steroids). I didn't realize how much farther it all went. Many times I have wished for two kitchens. The best I have is different pans for different foods so my son's food doesn't come in contact with other foods made with milk. Non-porous containers for milk products, etc. So far the old dishwasher has keept things clean enough, but the new energy star dishwasher doesn't seem to make the dishes as clean. So I hand wash more stuff. So much for saving energy. A neighbor of mine was amazed that my daughters didn't know what whipped cream was several years ago. There are so many foods I have never allowed in my house because of his allergy.
|
Reader234
Member
08-13-2000
| Sunday, June 06, 2010 - 5:01 am
ok Lurk, I am in BIG trouble - I cant find my noodle kugel recipe! I am now tearing books apart - searching every corner of my kitchen, blast it - it has to be somewhere!! BTW is Chef Ramsy on tonight? The Blackhawks must recover and play at home - the wind has been knocked out of our sails in our home -
|
Tntitanfan
Member
08-03-2001
| Sunday, June 06, 2010 - 5:09 am
Reader - Next Food Network Star premieres tonight. Hell's Kitchen will be on Tuesday night. Can't help you find the kugle recipe, however!
|
Lurknomore
Member
07-07-2001
| Sunday, June 06, 2010 - 6:47 am
Kona, what an interesting story. I'd love to hear the rest if you ever feel like sharing (but totally understand if you want to keep some private stuff private). It will turn up Reader...they always do. The book that has my fav recipes in it (I bought a big blank book and wrote them all in it) is MIA. I KNOW it's in the house, and thankfully I have about half of them on the puter. However, if you need it before you find it, you can always makes my Mom's ! Does your kugel have cheese in it? Tn, I think I saw a bit of that show in my MD's waiting room on Fri while I waited for them to redo RX they messed up. There were 3 women at a grill making dishes and Bobby Flay was there. Is that it? It seemed sort of interesting (likely was an old one from what you said). I used to watch a lot of Food Network, but after they fired Emeril I got annoyed/bored with much of their stuff then gave up cable shortly after. Still miss some of it.
|
Reader234
Member
08-13-2000
| Sunday, June 06, 2010 - 7:37 am
I knew there is a food show on tonight! good luck finding your special book - My kugel has eggs, grated apple, cinnamon... sugar? sour cream? I honestly cant remember - golden raisins.... like I said its a sweet treat I've brought to pot lucks, of course my family has no clue, I am the weird one! I honestly havent tried a savory noodle kugel - and I hate to admit it , but I'm just learning to like onions (an onion tart recipe on Food Network got me started - but I have to really carmalize the onions.. I will grate onions for some recipes been doing that long before Rachel Raye got the clue) Tuesday night - got it! Thanks Tnt
|
Tntitanfan
Member
08-03-2001
| Sunday, June 06, 2010 - 8:38 am
Could have been, Lurk - Bobby Flay is around every corner on Food Network, and he does judge (and mentor) on Next Food Network Star.
|
Mamabatsy
Member
08-05-2005
| Sunday, June 06, 2010 - 10:12 am
Modesty has prevented me from claiming the world's best Kugel. <blushing> It is without a doubt the best and I have even improved on my mother's by changing her crushed corn flake topping to a graham cracker crumb topping. I guess this takes me out of the modest column and puts me right onto the bragging list, but mine is the best! Also, I'd like to claim the world's best chopped liver. I use Nyfat instead of chicken fat, but it retains that chicken fat flavor and is better than oil or mayo. After I grate or food process the onions, I saute them in the Nyfat. It really makes for a terrific chopped liver.
|
Lurknomore
Member
07-07-2001
| Sunday, June 06, 2010 - 10:27 am
LOL Mama, we may have to have a Kugel throwdown! Cause while I'm sure your's is delicious, it can't be "the" best since my Mom's is!!!! Are there eggs in the chopped liver? BTW last time I broke down and bought Nyfat I was stunned at how lousy it tasted. What did they do to it? Given my inherited high cholesterol from both sides of the family, it's a product I removed from normal use. Plus I couldn't find the onion flavor, which sort of defeats one of the main reasons for using it! But the chopped liver sounds good long as it's got sauteed onions and chopped eggs in it! (To be honest the thought of mayo gave me goosebumps and I shivered a little lolol). And Tn...LOLOL! That's actually one of the reasons I stopped liking The Food Network. It seems like the fired most of their chefs and only use Bobby Flay. Nothing against him, but who wants to see the same chef over and over?!!
|
Mamabatsy
Member
08-05-2005
| Sunday, June 06, 2010 - 4:15 pm
Lurk, the Nyfat picks up the taste of the onions. I use all the fat I plan to use while frying up the onions. And YES to the eggs. It needs eggs, onions and celery along with the liver. I use an old fashioned meat grinder for the liver. I really think that makes a difference. I have a friend who uses mayo and I can't even bring myself to taste her chopped liver. I rave about other things she makes so I don't have to suffer.
|
Lurknomore
Member
07-07-2001
| Sunday, June 06, 2010 - 4:42 pm
Mama, maybe they don't make it anymore (which would explain why I couldn't find it lol), but when I was growing up there were 2 types of Nyfat, regular and onion. And the onion one had a really good, strong onion flavor. Both were staples in the house, stored next to the schmaltz jar lolol. Boy I haven't thought of schmaltz in eons. I sure could go for some smeared on bread!! WOW just made me think of gribners (no clue if that's spelled right). For non-Jews that is crisply fried chicken fat, and OMG is it good. I have to go die from cravings now. FYI the original fried matzo recipe I mentioned up-thread was made with onion Nyfat, but I use oil now and figured most others would too. BTW, I wouldn't be able to try that chopped liver either. The though of mayo w/it is beyond revolting! Is her other food edible? I think I'd demand an ingredient list before trying any of it lolol.
|