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

On 24/09/2014 4:18 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
>
Do you ever try Sephardic dishes?
Graham

On Wed, 24 Sep 2014 16:32:36 -0600, graham > wrote:

>On 24/09/2014 4:18 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
>>
>Do you ever try Sephardic dishes?
>Graham

I'm adventurous...I'll try most everything. Sephardic foods are very
close to many Middle Eastern dishes. I do have a terrific Jewish
cookbook of Syrian recipes - Aleppo ones, sad to say. I cannot imagine
what it must be like over there now.

Boron

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

On 9/24/2014 5:45 PM, Boron Elgar wrote:
> On Wed, 24 Sep 2014 16:32:36 -0600, graham > wrote:
>
>> On 24/09/2014 4:18 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
>>>
>> Do you ever try Sephardic dishes?
>> Graham
>
> I'm adventurous...I'll try most everything. Sephardic foods are very
> close to many Middle Eastern dishes. I do have a terrific Jewish
> cookbook of Syrian recipes - Aleppo ones, sad to say. I cannot imagine
> what it must be like over there now.
>
> Boron
>

I have some Sephardic recipes I've saved over the years. Most are for
desserts.

--
From somewhere very deep in the heart of Texas

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.

I am not Jewish. We are Lutheran. My hometown had virtually no
Jewish presence. It was heavily German and Yugoslav. In my own
family -- mother and father -- we had the savory vs. sweet in the
family dishes. Dad used sugar, mom used salt. And on and on. I
always wondered where that came from. Apparently it came from old
country traditions.
Janet US

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