On 9/24/2014 5:18 PM, Boron Elgar wrote:
> This article talks about how a staple of Jewish holidays - gefilte
> fish - as well as other Eastern European Jewish dishes changed with
> the use of sugar beets in the early 19th century.
>
> It also indicates how the same ethnic foods cam be made in very
> different ways depending on local custom.
>
> http://www.npr.org/blogs/thesalt/201...ewish-identity
>
>
> L'Shana tova.
>
> Boron
>


Interesting article. My late husband, of blessed memory, was a Galitz.
I'm a Litvak. There were many differences in how I cooked than what his
grandmother made. The biggest difference was just the opposite of that
map. It was matzoh brei. He liked his savory, with sauteed onions and
I liked mine sweet, with sugar and cinnamon. I would make both
versions, one for him and one for me.

He also only used sour cream on his potato latkes and I only used apple
sauce, again, a reverse of the sweet and savory line on the web site.

--
From somewhere very deep in the heart of Texas