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Ruth, my understanding is that the chicken feet tend to have a lot of cartilage that breaks down in a simmer to release delicious flavor. I have seen similar suggestions for cow knuckles when making a beef stock.
Great article! My husband loves many of the foods you describe here; some of them I ‘m still learning to like even while I serve them to the kids (pickled herring, gefilte fish, every kind of pickle…) Others are easy to adopt and love and even cook. I’ll have to try some of these to see whether he knows and loves them, but hasn’t wanted to trouble me by asking for them. (He does not cook any thing unless it is shaped like a pancake or a dessert.) Beet borscht, maybe.
Thank you for all of this information! I often hear the words but could not understand what they were. My daughter just asked me what Babka was and I ended up reading the definition of every word here! Now I know what a matzha ball is and not to order chicken feet! Thanks again!