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Why So Bitter, Herb? 2014 Edition (page 14)

Discussion in 'Anything goes' started by 21, Apr 3, 2007.

Page 7 of 30
  1. Dyno

    Dyno Well-Known Member

    Re: Why So Bitter, Herb? (Happy Passover, if that's possible.)

    I consider matzo brei a savory food, not a sweet one. The idea of it with sugar, jam or anything like that is completely foreign to me. My grandfather made the best matzo brei. His secret ingredient? Chicken fat. (I might not have eaten it if I had known.) My dad makes it with butter and I usually add salt. It's quite good and I figure the extra butter a few times during one week out of the year won't kill me.
     
    Dyno, Apr 5, 2007
    #73
  2. Buck

    Buck Well-Known Member

    Re: Why So Bitter, Herb? (Happy Passover, if that's possible.)

    Isn't chicken fat the secret ingredient in all Jewish food?
     
    Buck, Apr 5, 2007
    #74
  3. Dyno

    Dyno Well-Known Member

    Re: Why So Bitter, Herb? (Happy Passover, if that's possible.)

    Not in the flourless chocolate cake I make.

    But yes, you are right.
     
    Dyno, Apr 5, 2007
    #75
  4. Songbird

    Songbird Well-Known Member

    Re: Why So Bitter, Herb? (Happy Passover, if that's possible.)

    Agreed. It's a salt-and-pepper dish; maybe garlic salt. Ketchup, too. Yes, ketchup!
     
    Songbird, Apr 5, 2007
    #76
  5. EStreetJoe

    EStreetJoe Well-Known Member

    Re: Why So Bitter, Herb? (Happy Passover, if that's possible.)

    I was 1.5 years old when you were bar mitzvahed old-timer :)
    Just celebrated the 25th anniversary of my bar mitzvah in February.
     
    EStreetJoe, Apr 5, 2007
    #77
  6. shockey

    shockey Active Member

    Re: Why So Bitter, Herb? (Happy Passover, if that's possible.)

    not in my world. it's jewish french toast, all the way.
     
    shockey, Apr 5, 2007
    #78
  7. shockey

    shockey Active Member

    Re: Why So Bitter, Herb? (Happy Passover, if that's possible.)

    hey, respect your elders, son. :eek: ;) :D
     
    shockey, Apr 5, 2007
    #79
  8. Songbird

    Songbird Well-Known Member

    Re: Why So Bitter, Herb? (Happy Passover, if that's possible.)

    I'm open to new ideas. I've never eaten "jewish french toast," so can I come over and try some, shockey? I'll bring an afikomen for the kids to find.

    BTW, 10/13/84.
     
    Songbird, Apr 5, 2007
    #80
  9. shockey

    shockey Active Member

    Re: Why So Bitter, Herb? (Happy Passover, if that's possible.)

    you can make it yourself. very easy. prepare the batter the same as french toast. let the matzoh soak. butter up the frying pan and proceed.

    thank me later. :D 8) :)
     
    shockey, Apr 5, 2007
    #81
  10. Songbird

    Songbird Well-Known Member

    Re: Why So Bitter, Herb? (Happy Passover, if that's possible.)

    I've never made french toast. What's the batter?
     
    Songbird, Apr 5, 2007
    #82
  11. slappy4428

    slappy4428 Active Member

    Re: Why So Bitter, Herb? (Happy Passover, if that's possible.)

    dip bread in Egg and milk... season with cinnamon, ginger, powdered sugar...
     
    slappy4428, Apr 5, 2007
    #83
  12. shockey

    shockey Active Member

    Re: Why So Bitter, Herb? (Happy Passover, if that's possible.)

    beat 3-4 eggs. add a bit of milk, like you're scrambling the eggs. a splash of vanilla or teaspoon of sugar. top it with cinnamon. voila! soak the matzoh.

    i forget anything, fellow tribesfolk?
     
    shockey, Apr 5, 2007
    #84
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