Geo wrote:Those things are freaky good. Anyone know anything about them? Is this just a Montréal thing??
Geo
toria wrote:It seems to me that matzo and saltine crackers are somewhat similar. But matzo has a harder texture to it.
razbry wrote:Wow boudreaulicious, thank you for the invitation. I would love to come next year!
boudreaulicious wrote:Last-minute save by EvA's Gefilte fish pâté.
stevez wrote:I'm a matzo brei savory guy all the way. Usually with salami & onions (and eggs).
Suiname wrote:Does anyone know where to buy Matzah Farfale, preferably on the northside of Chicago? My gf is looking for some for a passover dish she is making, but we couldn't find any at the local supermarkets. I suspect the jewel on howard and dominicks on mccormick may have them since they usually have all sorts of jewish/kosher fare, but if anyone else has any suggestions fire away.
Gypsy Boy wrote:We didn't have it covered in maple syrup (which sounds wonderful) but we always had it sweet (sprinkled with sugar), never savory. Looking back, savory is such a logical way to use it, I wonder why it never occurred. I have to think that how any given family is used to eating it is likely to depend upon where the family is from in the old country/ies. Just like regional food anywhere, I imagine that people in certain areas had matzo brei sweet and others had it savory. Does anyone know?
Haaretz wrote:“I have never allowed anyone to bake their own matza. It is not kosher.” said Rabbi Zev Schechter, director of the Metropolitan Rabbinical Kashrut Association in Washington, or Metro-K.
Geo wrote:They make a delight they simply call "matzo", but which I think is more properly called matzo board —it's very hard-surfaced, crunchy, addictive. While she won't eat their bagels, TODG has been known to eat so many of the poppy seed matzo boards that she gets a high (or at least claims she does!) from the poppy seeds.
Those things are freaky good. Anyone know anything about them? Is this just a Montréal thing?
JoelF wrote:Kaufmann's pletzel is far from a flatbread, it's basically focaccia (fokosheria?)
The Bialy and Pletzel wrote: