Excerpt from: http://tinyurl.com/3xt9k2

NY DAILY NEWS
'The Food Maven' reveals his favorite Jewish eats
BY IRENE SAX
March 28,2008

Gefilte fish, matzo balls floating in golden chicken soup, brisket
with onion gravy and peppery potato kugel. At sundown on April 19, the
first night of Passover, many Jews will sit down to a meal like this.

But traditional Jewish foods are too delicious to have only on
holidays, says self-proclaimed food maven (and former Daily News food
editor) Arthur Schwartz. He's the author of the new "Jewish Home
Cooking: Yiddish Recipes Revisited," a fond evocation of the cooking
style brought to this country by Jewish immigrants from Eastern
Europe.

Many are iconic New York dishes. For years, says Schwartz, when people
talked about New York food they were really talking about Jewish
food.

Pastrami and matzo ball soup are practically tourist attractions.
Knishes are sold from street carts.

Is there anyone who hasn't eaten a bagel? Cheesecake? Challah French
toast? A kosher hot dog and a sour pickle?

These days, observant Jews may eat Japanese sushi and Italian pizza,
French crepes and Arab hummus and falafel. But the recipes in "Jewish
Home Cooking" are for the nostalgic cooking of Ashkenazi, or Eastern
European, Jews.

On Tue, 1 Apr 2008 15:24:54 -0700 (PDT), Darrin
wrote:

Excerpt from: http://tinyurl.com/3xt9k2

NY DAILY NEWS
'The Food Maven' reveals his favorite Jewish eats
BY IRENE SAX
March 28,2008

Gefilte fish, matzo balls floating in golden chicken soup, brisket
with onion gravy and peppery potato kugel. At sundown on April 19, the
first night of Passover, many Jews will sit down to a meal like this.

But traditional Jewish foods are too delicious to have only on
holidays, says self-proclaimed food maven (and former Daily News food
editor) Arthur Schwartz. He's the author of the new "Jewish Home
Cooking: Yiddish Recipes Revisited," a fond evocation of the cooking
style brought to this country by Jewish immigrants from Eastern
Europe.

Many are iconic New York dishes. For years, says Schwartz, when people
talked about New York food they were really talking about Jewish
food.

Pastrami and matzo ball soup are practically tourist attractions.
Knishes are sold from street carts.

Is there anyone who hasn't eaten a bagel? Cheesecake? Challah French
toast? A kosher hot dog and a sour pickle?

These days, observant Jews may eat Japanese sushi and Italian pizza,
French crepes and Arab hummus and falafel. But the recipes in "Jewish
Home Cooking" are for the nostalgic cooking of Ashkenazi, or Eastern
European, Jews.

I still don't know the exact spelling of the delicacy, but
phonetically, it sounds like "Pitcha" (the accent is on the cha) and
is jellied cow's heel with garlic and sometimes hard boiled egg mixed
with it.

Anybody know?

I would get a dish (a chicken/meat pie tin) along with other
scrumptious food at the Jewish deli across the street from my
apartment in Kensington.
--
mad

On Fri, 04 Apr 2008 18:35:25 -0700, Mack A. Damia
wrote:

On Tue, 1 Apr 2008 15:24:54 -0700 (PDT), Darrin
wrote:

Excerpt from: http://tinyurl.com/3xt9k2

NY DAILY NEWS
'The Food Maven' reveals his favorite Jewish eats
BY IRENE SAX
March 28,2008

Gefilte fish, matzo balls floating in golden chicken soup, brisket
with onion gravy and peppery potato kugel. At sundown on April 19, the
first night of Passover, many Jews will sit down to a meal like this.

But traditional Jewish foods are too delicious to have only on
holidays, says self-proclaimed food maven (and former Daily News food
editor) Arthur Schwartz. He's the author of the new "Jewish Home
Cooking: Yiddish Recipes Revisited," a fond evocation of the cooking
style brought to this country by Jewish immigrants from Eastern
Europe.

Many are iconic New York dishes. For years, says Schwartz, when people
talked about New York food they were really talking about Jewish
food.

Pastrami and matzo ball soup are practically tourist attractions.
Knishes are sold from street carts.

Is there anyone who hasn't eaten a bagel? Cheesecake? Challah French
toast? A kosher hot dog and a sour pickle?

These days, observant Jews may eat Japanese sushi and Italian pizza,
French crepes and Arab hummus and falafel. But the recipes in "Jewish
Home Cooking" are for the nostalgic cooking of Ashkenazi, or Eastern
European, Jews.

I still don't know the exact spelling of the delicacy, but
phonetically, it sounds like "Pitcha" (the accent is on the cha) and
is jellied cow's heel with garlic and sometimes hard boiled egg mixed
with it.

Anybody know?

Ptcha. Calve's foot in jelly/aspic.

Boron

On Fri, 04 Apr 2008 22:14:18 -0400, Boron Elgar
wrote:

On Fri, 04 Apr 2008 18:35:25 -0700, Mack A. Damia
wrote:

On Tue, 1 Apr 2008 15:24:54 -0700 (PDT), Darrin
wrote:

Excerpt from: http://tinyurl.com/3xt9k2

NY DAILY NEWS
'The Food Maven' reveals his favorite Jewish eats
BY IRENE SAX
March 28,2008

Gefilte fish, matzo balls floating in golden chicken soup, brisket
with onion gravy and peppery potato kugel. At sundown on April 19, the
first night of Passover, many Jews will sit down to a meal like this.

But traditional Jewish foods are too delicious to have only on
holidays, says self-proclaimed food maven (and former Daily News food
editor) Arthur Schwartz. He's the author of the new "Jewish Home
Cooking: Yiddish Recipes Revisited," a fond evocation of the cooking
style brought to this country by Jewish immigrants from Eastern
Europe.

Many are iconic New York dishes. For years, says Schwartz, when people
talked about New York food they were really talking about Jewish
food.

Pastrami and matzo ball soup are practically tourist attractions.
Knishes are sold from street carts.

Is there anyone who hasn't eaten a bagel? Cheesecake? Challah French
toast? A kosher hot dog and a sour pickle?

These days, observant Jews may eat Japanese sushi and Italian pizza,
French crepes and Arab hummus and falafel. But the recipes in "Jewish
Home Cooking" are for the nostalgic cooking of Ashkenazi, or Eastern
European, Jews.

I still don't know the exact spelling of the delicacy, but
phonetically, it sounds like "Pitcha" (the accent is on the cha) and
is jellied cow's heel with garlic and sometimes hard boiled egg mixed
with it.

Anybody know?

Ptcha. Calve's foot in jelly/aspic.

Boron

Thanks, M8; I actually have a recipe for it, but it's quite involved
with the calf's feet, etc.

Never knew the exact name, though.
-
mad

On Sat, 5 Apr 2008 09:15:35 -0500, "TMOliver"
wrote:


"Mack A. Damia" wrote ...
On Fri, 04 Apr 2008 22:14:18 -0400, Boron Elgar
wrote:

On Fri, 04 Apr 2008 18:35:25 -0700, Mack A. Damia
wrote:


I still don't know the exact spelling of the delicacy, but
phonetically, it sounds like "Pitcha" (the accent is on the cha) and
is jellied cow's heel with garlic and sometimes hard boiled egg mixed
with it.

Anybody know?

Ptcha. Calve's foot in jelly/aspic.

Boron

Thanks, M8; I actually have a recipe for it, but it's quite involved
with the calf's feet, etc.

Never knew the exact name, though.
-

I'm quite fond of a very plebian (and ancient - at least early colonial,
unless the Aztec had a version featuring the tripes of their sacrificial
victims, which many historians presume were done away with - gruesomely and
at a rapid clip - to solve a protein shortage in the Valley of Mexico)
Mexican soup/stew, Menudo, which requires tripe, hominy and long simmering,
always with a calf's foot or two along with the traditional spices, herbs
and chilies. The calf's foot adds body. Served with warm tortillas de mais
(corn), chopped raw onion, chopped raw jalapeno (a different flavor than
canned/bottled/in escabeche versions, chopped cilantro plus lime and lemon
wedges, it is the traditional weekend cure "para la cruda", for a hangover,
but remains a dish of which consumption may define social status/origin if
not economic class. Can one suppose that the Aztec may have used a few
Toltec heels to fortify their "authentic/original" version?

How the world changes....Years ago in my youth, tortillas de mais were the
norm, with tortillas de harina, now available throughout the US, were
Sunday/Holiday fare...

The Law of Unintended Consequences rears its head..... Conscientious and
conservation-minded 'Mericans "save" gas (and the government provides
massive subsidies for the use of ethanol blended into motor fuel. US
ethanol is produced almost entirely from corn, demand jacking up the price
of the commodity to exceed any previous highs..... That's not bad. We're
prosperous and who notices the increase in corn syrup prices (our principal
processed food sweetener), and shucks, not enough folks eat grits or hominy
for those price increases to show (and there's not a lot of cornbread
consumed anymore in the US)

Meanwhile, down in Mexico's interior, higher corn prices have pushed the
price of tortillas de mais, the staple of the diet of the poor and low
income population, through the roof. Children literally starve so that we
can imagine that we are bettering the environment. High corn prices help
send thousands of young men and heads of households North to the Rio
Bravo/Grande or the Baja Border to illegally enter the US to work to send
home earnings to fill the bellies of their siblings and children.

Somehow, I'd choose to discomfort the caribou up in ANWR with a few oil
wells, while passing on contributing to the hunger of los ninos pobrecitos
de Mejico. Who knows? The caribou might be good to eat, while even Dean
Swift would have been unlikely to modestly propose that we eat Mexican
children (incalculably better flavored presumably than the poorly seasoned
infants of Ireland).

I actually live in Mexico - Baja, south of Tijuana.

I don't care for menudo; I like my tripe pickled with plenty of ground
pepper. Fish tacos are excellent, though, along with tongue,
goatsmeat and lamb tacos.
--
mad