Article Discussion: A Jewish Food Cheat Sheet

[admin]

Click here to read the article:A Jewish Food Cheat Sheet

[Jacob Cynamon]

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.

[Hebrew Catholic]

How could you not mention latkes?

Mmmmmm!

[Melissa]

Dear Ruth,

I just joined Interfaith Family today and am just learning my way around, but I wanted to tell you how much I enjoyed your article on Jewish Foods.

Thank you.

Melissa

[Carolyn A]

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.

[carmen]

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!

[Paul Dietrich]

I love all of these foods. I'm not Jewish, but suspect that I may have been in an earlier life. Thank you for your work in compiling all this remarkable information!

[Mary-Jane]

thank you so very much for the wonderful article..it answered many questions for me.Makes me hungary for my home town of New York City.

[mark]

thank you so much for this. it had to be time consuming and you should know it was a big help. i will reference it often.