In article >,
maxine in ri > wrote:

> On Sat, 28 Jan 2006 07:54:27 -0600, Melba's Jammin'
> > connected the dots and wrote:
(snippage)

> eggy custardy look. ~ ~Question re the kugel above: I don't have a
> box grater like my mom had. ~When I make potato pancakes I shred
> them finely in the fp then chop the ~shreds with the steel blade,
> creating the kind of potato mush that ~you're describing -- any clue
> if what I'm doing results in a substantial ~difference from grating
> the whole potatoes?

>
> I've always used a wire grater (looks sort of like a rectangular
> badminton racket). Folks on the jewish-food list suggest grating them
> in the FP, then running about half of the gratings through the
> processor for a similar effect.

I think Mom used a wire grater -- and I have a memory here of Kay
Hartman reporting on her Aunt Irene's use of such a grater. I'm glad
that my food processor plan is shared by others.
>
> They both sound like kugels, which are basically a pudding type of
> food, sometimes with noodles (lukshun kugels), sometimes with chunks
> of main ingredient. For approximately a gazillion varieties, check
> out <www.jewishfood-list.com> archive. I don't think there's one for
> beets....
>
> maxine in ri

So, would the one with the pineapple have been a kugel, too? "Chunks of
main ingredient" fits with both these. Beet Kugel. Now, THERE's an
abomination in Alex's sight! :-)
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