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

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

This'll be a wild adventure. Thanks.

Can I have some sausage links with that?

 

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

NO!!

 

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

All the TURKEY sausage you can handle... and loads of syrup on both

 

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

That was funny.

 

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

I don't put sugar in the batter, I put the cinnamon in the batter.
If serving for one or two, I only use 1 egg, some milk (I just do it by sight, a little extra for 2 people), a splash of vanilla, and cinnamon. Then crumble the matzoh into the batter (2-3 pieces for 1 person, 5 pieces for two people). Mix it so the matzoh is well-coated. Then put into a fry pan and stir until the matzoh is mostly dry. Scoop it onto a plate and eat up (plain if you're like my wife and like my matzoh brei the way it is or add a little sugar or grape jelly if you're like me)

 

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

good tips all, estreet. it's been a looong time since i've made it. all coming back to me now. mmm-mmm, good. 8)

 

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

This is just very confusing to me.

Never, ever, in my vast circle of hopelessly Jewish people, have I heard it called 'matzo brei.' Always, terminally, it is 'fried matza.' Or as my mother says 'matzee.' Matzee soaked in eggs, fried in Nyafat. ("Oh, for God's sake, it won't kill you, 21, everyone needs a little fat in their diet, I still have a little taste of kosher bologna now and then, although my favorite is still a nice cream cheese and olive sandwich, remember how I made those for you in first grade, don't roll your eyes at me, dear, I sliced all those little olives and made the little smiley faces in the cream cheese, I don't think mothers take that kind of time these days, everything is hurry hurry hurry, do you need more salt on the matzee, dear?)

Is this a geographic issue?

 

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

My two attempts at matzo brei this season have been inedible disasters. The missus has the day off today and is going to make some matzo pizza.

 

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

Matzo brei.

Gonna make some this afternoon; will try out the ol' Jewish french toast version.

Now I just have to figure out what to do with my shank bone ...

 

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

21, darling

clearly, you're not a new york jew. in these parts, it's "matzoh brei," pronounced "bry," not to be confused with bree/cheese.

happy to open up a whole new world to you, dear. tell mom all about it.

next lesson: kasha varnishkes. or is that fried kasha to you? ???

 

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

i'm anxious to hear how it goes, X. use a low flame. don't want burned brei.