On Mon, 25 Feb 2008 10:41:39 -0500, margaret suran
> wrote:

wrote:
>> Last week I made some beautiful rich chicken stock that I put up in
>> the freezer. I also froze some of the chicken that I had from making
>> the stock. I consider this the perfect beginning for some matzo ball
>> soup. This is the first time I've ever made, or tasted for that
>> matter, matzo balls.
>> I followed the recipe on the Manischewitz matzo meal can. The can
>> states that matzo meal it is the perfect substitute for bread crumbs,
>> coool beans.
>>
>*snipped part of post*
>
>> Mixed it all up really good, no lumps and covered and put in the
>> fridge for 15 minutes.
>> http://i29.tinypic.com/2ujgqc0.jpg
>
>I like to refrigerated the batter for at least two hours, if possible
>over night, otherwise it is too moist.
>
Even though the can did say 15 minutes it ended up being longer. I can
see where 15 minutes might not be long enough.

>*more snipping*
>
>> After 30 minutes took one matzo ball out and placed in cold water,
>> according to directions.
>> http://i27.tinypic.com/o7radv.jpg
>
>
>I have never heard of the Matzo Ball Cold Water Cure. There is nothing
>about cold water on my can of Manischewitz Matzo Meal. I would imagine
>that if I cook a hot, fluffy Matzo Ball, it would shrivel up in a cold
>bath and get gummy. Instead, yours, of course, just looks yummy. No
>wonder my skin color changes to green (as in envy) when I read your
>illustrated posts. (
>
>I have to admit, that I always enjoy those posts with which you tempt us
>and I would not dream of skipping one. Thank you.

Thank you for your wonderfull compliments Margaret, they mean a lot to
me.

koko
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updated 2/24
"There is no love more sincere than the love of food"
George Bernard Shaw