On Wed, 24 Sep 2014 19:48:24 -0500, Janet Wilder >
wrote:

>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.

Differences such as these abound.

My mom's family was Hungarian, my dad's Russian & Litvak. Although
both were born here in the US, they were raised speaking Yiddish at
home, too. The differences in the dialects was striking.

Matzoh brie in our house was neutral - no onions, no sugar. Just
plain. I was surprised when I was introduced to the variations you
mention as I got older. I thought *everyone" made it the same way when
I was younger.

Boron