Seems to me that they are something you'd serve immediately,
and it's the only way I've had them.

With Thanksgiving and Hanukkah converging this year, I kind
of thought maybe latke appetizers or as a side would be
something different, but I'm certainly not going to show up
expecting to use the stove.

Do people sometimes make latkes ahead of time or is that just a
goofy idea?

nancy

On Sun, 24 Nov 2013 16:10:38 -0500, Nancy Young
> wrote:

>Seems to me that they are something you'd serve immediately,
>and it's the only way I've had them.
>
>With Thanksgiving and Hanukkah converging this year, I kind
>of thought maybe latke appetizers or as a side would be
>something different, but I'm certainly not going to show up
>expecting to use the stove.
>
>Do people sometimes make latkes ahead of time or is that just a
>goofy idea?

Latkes reheat wonderfully well in a microwave.... you can freeze them
and reheat too.

On 11/24/2013 4:18 PM, Brooklyn1 wrote:
> On Sun, 24 Nov 2013 16:10:38 -0500, Nancy Young

>> Do people sometimes make latkes ahead of time or is that just a
>> goofy idea?
>
> Latkes reheat wonderfully well in a microwave.... you can freeze them
> and reheat too.
>
Oh! Thanks!

nancy

On 11/24/2013 3:18 PM, Brooklyn1 wrote:
> On Sun, 24 Nov 2013 16:10:38 -0500, Nancy Young
> > wrote:
>
>> Seems to me that they are something you'd serve immediately,
>> and it's the only way I've had them.
>>
>> With Thanksgiving and Hanukkah converging this year, I kind
>> of thought maybe latke appetizers or as a side would be
>> something different, but I'm certainly not going to show up
>> expecting to use the stove.
>>
>> Do people sometimes make latkes ahead of time or is that just a
>> goofy idea?
>
> Latkes reheat wonderfully well in a microwave.... you can freeze them
> and reheat too.
>

YUCK!!!

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

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On 11/24/2013 7:57 PM, Sqwertz wrote:
> On Sun, 24 Nov 2013 15:36:21 -0600, Janet Wilder wrote:
>
>> On 11/24/2013 3:18 PM, Brooklyn1 wrote:
>>
>>> Latkes reheat wonderfully well in a microwave.... you can freeze them
>>> and reheat too.
>>
>> YUCK!!!
>
> My thoughts exactly.
>
> But I believe that Sheldon believes they reheat great in the
> microwave.
>
> -sw
>
Sheldon believes many things that most sane people know to be fiction. :-)

--
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Way-the-heck-south Texas
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In article om>,
says...
>
> On 11/24/2013 7:57 PM, Sqwertz wrote:
> > On Sun, 24 Nov 2013 15:36:21 -0600, Janet Wilder wrote:
> >
> >> On 11/24/2013 3:18 PM, Brooklyn1 wrote:
> >>
> >>> Latkes reheat wonderfully well in a microwave.... you can freeze them
> >>> and reheat too.
> >>
> >> YUCK!!!
> >
> > My thoughts exactly.
> >
> > But I believe that Sheldon believes they reheat great in the
> > microwave.
> >
> > -sw
> >
> Sheldon believes many things that most sane people know to be fiction. :-)

I'm not sure even Sheldon believes himself or expects us to. If he
does he's a lot sicker than he thinks he is :-)

Janet UK

Janet Wilder wrote:
>Sqwertz wrote:
>> Janet Wilder wrote:
>>>Brooklyn1 wrote:
>>>
>>>> Latkes reheat wonderfully well in a microwave.... you can freeze them
>>>> and reheat too.
>>>
>>> YUCK!!!
>>
>> My thoughts exactly.
>>
>> But I believe that Sheldon believes they reheat great in the
>> microwave.
>>
>> -sw
>>
>Sheldon believes many things that most sane people know to be fiction. :-)

What do texasses know from latkes, stick to your tacos.

Fatty foods reheat wonderfully well in a microwave. Latkes are sold
in the market freezer section and only need a short microwaving
time... there are several fully cooked breaded fried foods in the
freezer section that the directions say to microwave, especially fried
potato foods like french fries and hash browns. Many restaurants
reheat fully cooked bacon and sausages in the microwave. Spare ribs
reheat very well in a microwave, that's what many Chinese restaurants
do... I do the same, whenever I grill spareribs I do lots, then freeze
portions to defrost and microwave. I don't make latkes often but when
I do I make lots and freeze them... when reheated in the microwave no
one can tell they haven't come right out of a frying pan. All yoose
kitchen imbeciles are telling folks is that yoose don't cook very much
and whatever you do cook tastes like mierda. Of course latkes can be
frozen and reheated in a microwave... yoose kitchen imbeciles don't
shop much either, except at the fast food taco emporium drive thrus:
http://chowhound.chow.com/topics/923680
Naturally those one makes themself will be more to their liking... and
I've been grinding raw potatoes for years, better than grating. For
reheating many at once light your oven, but for small quantities a
microwave works best.

On 11/25/2013 10:20 AM, Brooklyn1 wrote:
> Janet Wilder wrote:
>> Sqwertz wrote:
>>> Janet Wilder wrote:
>>>> Brooklyn1 wrote:
>>>>
>>>>> Latkes reheat wonderfully well in a microwave.... you can freeze them
>>>>> and reheat too.
>>>>
>>>> YUCK!!!
>>>
>>> My thoughts exactly.
>>>
>>> But I believe that Sheldon believes they reheat great in the
>>> microwave.
>>>
>>> -sw
>>>
>> Sheldon believes many things that most sane people know to be fiction. :-)
>
> What do texasses know from latkes, stick to your tacos.
>
> Fatty foods reheat wonderfully well in a microwave. Latkes are sold
> in the market freezer section and only need a short microwaving
> time... there are several fully cooked breaded fried foods in the
> freezer section that the directions say to microwave, especially fried
> potato foods like french fries and hash browns.

Ugh! Microwaved frozen french fries? Those directions are for people
whose entire idea of "cooking" is putting something in the microwave.

> Many restaurants reheat fully cooked bacon and sausages in the microwave.

Really? The restaurants I've worked in didn't have microwaves in the
kitchen.

I don't go out to breakfast often, but when I do I go to a place like
Waffle House. People can scoff all they want, but you can sit at the
counter and *watch* them cook your food. They aren't putting pre-cooked
bacon in a microwave, that's for sure. If you order scrambled eggs they
don't come out of a carton. Those short-order cooks are fun to watch.

> Spare ribs reheat very well in a microwave, that's what many Chinese restaurants
> do... I do the same, whenever I grill spareribs I do lots, then freeze
> portions to defrost and microwave.
(snippage)

Lots of things reheat well in a microwave. But latkes are supposed to
be crispy on the outside. I'd expect them to come out mushy if reheated
in a standard microwave.

Jill

On 11/25/2013 9:20 AM, Brooklyn1 wrote:
> Janet Wilder wrote:

>> Sheldon believes many things that most sane people know to be fiction. :-)
>
> What do texasses know from latkes, stick to your tacos.


I was born in Brooklyn, NY and was raised on the west bank of the Hudson
River in New Jersey. Later moved to the Princeton area where I raised
my children. Left NJ in 1996.


I have people who come to my home every year on Chanukah for my brisket
and my latkes. I would NEVER serve microwaved latkes to my guests. I
wouldn't serve them to my dog!

I have not been a Texan long enough to forget what a good latke tastes
like and it never tastes good reheated in a microwave.


--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

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"Brooklyn1" > wrote in message
...
> Janet Wilder wrote:
>>Sqwertz wrote:
>>> Janet Wilder wrote:
>>>>Brooklyn1 wrote:
>>>>
>>>>> Latkes reheat wonderfully well in a microwave.... you can freeze them
>>>>> and reheat too.
>>>>
>>>> YUCK!!!
>>>
>>> My thoughts exactly.
>>>
>>> But I believe that Sheldon believes they reheat great in the
>>> microwave.
>>>
>>> -sw
>>>
>>Sheldon believes many things that most sane people know to be fiction. :-)
>
> What do texasses know from latkes, stick to your tacos.
>
> Fatty foods reheat wonderfully well in a microwave. Latkes are sold
> in the market freezer section and only need a short microwaving
> time... there are several fully cooked breaded fried foods in the
> freezer section that the directions say to microwave, especially fried
> potato foods like french fries and hash browns. Many restaurants
> reheat fully cooked bacon and sausages in the microwave. Spare ribs
> reheat very well in a microwave, that's what many Chinese restaurants
> do... I do the same, whenever I grill spareribs I do lots, then freeze
> portions to defrost and microwave. I don't make latkes often but when
> I do I make lots and freeze them... when reheated in the microwave no
> one can tell they haven't come right out of a frying pan. All yoose
> kitchen imbeciles are telling folks is that yoose don't cook very much
> and whatever you do cook tastes like mierda. Of course latkes can be
> frozen and reheated in a microwave... yoose kitchen imbeciles don't
> shop much either, except at the fast food taco emporium drive thrus:
> http://chowhound.chow.com/topics/923680
> Naturally those one makes themself will be more to their liking... and
> I've been grinding raw potatoes for years, better than grating. For
> reheating many at once light your oven, but for small quantities a
> microwave works best.

I do know that you can get them frozen. I've never bought them. I did buy
knishes when in NY, usually refrigerated. I did heat them briefly in the
microwave and they were fine. I have had people tell me that you can heat
French fries in the microwave. Yes, you can. But you won't want to eat
them!

I have reheated fries in the oven. Blazingly hot oven and only for a couple
of minutes. Not only did they crisp up more than they were to begin with,
they tasted better! I did this with the blechy McD's fries. I tried one
straight from the package. It was pretty flavorless, anemic and soggy. But
a brief meeting with my GE put a whole new spin on that!

"Sqwertz" > wrote in message
...
> On Mon, 25 Nov 2013 10:20:14 -0500, Brooklyn1 wrote:
>
>> Janet Wilder wrote:
>>>Sqwertz wrote:
>>>> Janet Wilder wrote:
>>>>>Brooklyn1 wrote:
>>>>>
>>>>>> Latkes reheat wonderfully well in a microwave.... you can freeze them
>>>>>> and reheat too.
>>>>>
>>>>> YUCK!!!
>>>>
>>>> My thoughts exactly.
>>>>
>>>> But I believe that Sheldon believes they reheat great in the
>>>> microwave.
>>>>
>>>> -sw
>>>>
>>>Sheldon believes many things that most sane people know to be fiction.
>>>:-)
>>
>> What do texasses know from latkes, stick to your tacos.
>>
>> Fatty foods reheat wonderfully well in a microwave. Latkes are sold
>> in the market freezer section and only need a short microwaving
>> time... there are several fully cooked breaded fried foods in the
>> freezer section that the directions say to microwave, especially fried
>> potato foods like french fries and hash browns. Many restaurants
>> reheat fully cooked bacon and sausages in the microwave. Spare ribs
>> reheat very well in a microwave, that's what many Chinese restaurants
>> do... I do the same, whenever I grill spareribs I do lots, then freeze
>> portions to defrost and microwave. I don't make latkes often but when
>> I do I make lots and freeze them... when reheated in the microwave no
>> one can tell they haven't come right out of a frying pan. All yoose
>> kitchen imbeciles are telling folks is that yoose don't cook very much
>> and whatever you do cook tastes like mierda. Of course latkes can be
>> frozen and reheated in a microwave... yoose kitchen imbeciles don't
>> shop much either, except at the fast food taco emporium drive thrus:
>
> blah-blah-blah. All I hear is excuses.
>
>> http://chowhound.chow.com/topics/923680
>
> You didn't see anybody in there mention the microwave. They
> specifically said to heat them up in a pan or in the oven.
>
>>... but for small quantities a microwave works best.
>
> Bullshit. Fried food are not meant to be reheated in the microwave.
> Otherwise you lose all the benefits of frying.

Agree! Although you can buy frozen things to heat in the microwave, if it
is French fries or other things like that, they do one of two things.
Perhaps putting a thin coating of something on there that you normally
wouldn't eat, and/or...most likely and...giving you a lil' crisping sleeve.
Try heating it without the sleeve and you'll have something suitable for a
person who lost their dentures!

On 11/24/2013 6:57 PM, Sqwertz wrote:
> On Sun, 24 Nov 2013 15:36:21 -0600, Janet Wilder wrote:
>
>> On 11/24/2013 3:18 PM, Brooklyn1 wrote:
>>
>>> Latkes reheat wonderfully well in a microwave.... you can freeze them
>>> and reheat too.
>>
>> YUCK!!!
>
> My thoughts exactly.
>
> But I believe that Sheldon believes they reheat great in the
> microwave.
>
> -sw
>
Do you have issues using yours?

On 2013-11-24 4:18 PM, Brooklyn1 wrote:

>> Do people sometimes make latkes ahead of time or is that just a
>> goofy idea?
>
> Latkes reheat wonderfully well in a microwave.... you can freeze them
> and reheat too.
>
I am not discounting the possibility that they can be frozen and
re-heated or even nuked.... but there are a number of foods that are
meant to be eating fresh out of the fryer. You can re-heat donuts and
fritters. The results might be better than anything you can get from a
store, cafeteria or in a mess hall, but I cannot imagine them competing
with anything fresh and crispy from the hot oil.

On 11/24/2013 5:17 PM, Dave Smith wrote:
> On 2013-11-24 4:18 PM, Brooklyn1 wrote:
>
>>> Do people sometimes make latkes ahead of time or is that just a
>>> goofy idea?
>>
>> Latkes reheat wonderfully well in a microwave.... you can freeze them
>> and reheat too.
>>
> I am not discounting the possibility that they can be frozen and
> re-heated or even nuked.... but there are a number of foods that are
> meant to be eating fresh out of the fryer. You can re-heat donuts and
> fritters. The results might be better than anything you can get from a
> store, cafeteria or in a mess hall, but I cannot imagine them competing
> with anything fresh and crispy from the hot oil.

Absolutely right, Dave!

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

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"Dave Smith" > wrote in message
...
> On 2013-11-24 4:18 PM, Brooklyn1 wrote:
>
>>> Do people sometimes make latkes ahead of time or is that just a
>>> goofy idea?
>>
>> Latkes reheat wonderfully well in a microwave.... you can freeze them
>> and reheat too.
>>
> I am not discounting the possibility that they can be frozen and re-heated
> or even nuked.... but there are a number of foods that are meant to be
> eating fresh out of the fryer. You can re-heat donuts and fritters. The
> results might be better than anything you can get from a store, cafeteria
> or in a mess hall, but I cannot imagine them competing with anything fresh
> and crispy from the hot oil.

Reheated donuts are nasty. I know because I had to eat a lot of them
growing up. The icing gets all blistered and crispy.

On 11/24/2013 3:10 PM, Nancy Young wrote:
> Seems to me that they are something you'd serve immediately,
> and it's the only way I've had them.
>
> With Thanksgiving and Hanukkah converging this year, I kind
> of thought maybe latke appetizers or as a side would be
> something different, but I'm certainly not going to show up
> expecting to use the stove.
>
> Do people sometimes make latkes ahead of time or is that just a
> goofy idea?
>
> nancy

I will make the "batter" ahead of time and cover it tightly with plastic
wrap so it doesn't darken.

We have a bunch of people here the Saturday night of Chanukah. I do a
brisket a day ahead of time, make the gravy the day of the party and
slice the cold brisket, which slices much, much better when cold. I
then put the brisket and gravy in my big electric roaster to get it and
keep it hot.

I have two electric skillets and I don't start frying latkes until the
guests have arrived, had their little snacks and their first glass of
wine. I fry them, drain them on paper towels a little while and put
them on a serving plate.

I have had them reheated in an oven and they are not as good as fresh
from the peanut oil.

Happy Chanukah and happy Thanksgiving, or, as my niece says, happy
Thanksgivikah.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

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On 11/24/2013 4:36 PM, Janet Wilder wrote:
> On 11/24/2013 3:10 PM, Nancy Young wrote:

>> Do people sometimes make latkes ahead of time or is that just a
>> goofy idea?

> I will make the "batter" ahead of time and cover it tightly with plastic
> wrap so it doesn't darken.

Ah.

> We have a bunch of people here the Saturday night of Chanukah. I do a
> brisket a day ahead of time, make the gravy the day of the party and
> slice the cold brisket, which slices much, much better when cold. I
> then put the brisket and gravy in my big electric roaster to get it and
> keep it hot.

Love brisket. Sounds great to me, and it's a wonderful make ahead
dish.

> I have two electric skillets and I don't start frying latkes until the
> guests have arrived, had their little snacks and their first glass of
> wine. I fry them, drain them on paper towels a little while and put
> them on a serving plate.

Yeah, that's likely the way to go, but doesn't really work for my
family.

> Happy Chanukah and happy Thanksgiving, or, as my niece says, happy
> Thanksgivikah.

The article that gave me the idea is titled Gobble Tov! Funny.

nancy

On 11/24/2013 3:47 PM, Nancy Young wrote:
> On 11/24/2013 4:36 PM, Janet Wilder wrote:

>> I have two electric skillets and I don't start frying latkes until the
>> guests have arrived, had their little snacks and their first glass of
>> wine. I fry them, drain them on paper towels a little while and put
>> them on a serving plate.
>
> Yeah, that's likely the way to go, but doesn't really work for my
> family.
>

If you do make them ahead, drain them very well between layers of paper
towels. Reheat them on a baking sheet in a hot oven so they crisp on
the outside. For me, latkes have to be crispy on the outside and melty
on the inside.

I would never reheat them in the microwave unless I wanted soggy latkes.


--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

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On 11/24/2013 4:55 PM, Janet Wilder wrote:
> On 11/24/2013 3:47 PM, Nancy Young wrote:

>> Yeah, that's likely the way to go, but doesn't really work for my
>> family.
>>
>
> If you do make them ahead, drain them very well between layers of paper
> towels. Reheat them on a baking sheet in a hot oven so they crisp on
> the outside. For me, latkes have to be crispy on the outside and melty
> on the inside.

I'm not an expert on latkes but that sounds like what I'd want.
>
> I would never reheat them in the microwave unless I wanted soggy latkes.

My brother's kitchen isn't small, but it's kind of a traffic jam,
so I my idea really isn't workable. But I'll be making some for
myself, for sure.

nancy

On 11/24/2013 6:00 PM, Nancy Young wrote:
> On 11/24/2013 4:55 PM, Janet Wilder wrote:
>> On 11/24/2013 3:47 PM, Nancy Young wrote:
>
>>> Yeah, that's likely the way to go, but doesn't really work for my
>>> family.
>>>
>>
>> If you do make them ahead, drain them very well between layers of paper
>> towels. Reheat them on a baking sheet in a hot oven so they crisp on
>> the outside. For me, latkes have to be crispy on the outside and melty
>> on the inside.
>
> I'm not an expert on latkes but that sounds like what I'd want.
>>
>> I would never reheat them in the microwave unless I wanted soggy latkes.
>
> My brother's kitchen isn't small, but it's kind of a traffic jam,
> so I my idea really isn't workable. But I'll be making some for
> myself, for sure.
>
> nancy
>
I don't think they'd reheat well in the microwave. If you can get
access to the oven and a baking sheet or two, that's the way I'd go.

Jill

On Sun, 24 Nov 2013 16:10:38 -0500, Nancy Young
> wrote:

> Seems to me that they are something you'd serve immediately,
> and it's the only way I've had them.
>
> With Thanksgiving and Hanukkah converging this year, I kind
> of thought maybe latke appetizers or as a side would be
> something different, but I'm certainly not going to show up
> expecting to use the stove.
>
> Do people sometimes make latkes ahead of time or is that just a
> goofy idea?
>
I can't imagine them sitting around for any significant length of
time. It seems like they would be cold and greasy - not a good
combination, IMO. That's the type of idea I'd definitely try ahead of
time if I'd never done it before.


--
Food is an important part of a balanced diet.

On 2013-11-24 4:10 PM, Nancy Young wrote:
> Seems to me that they are something you'd serve immediately,
> and it's the only way I've had them.
>
> With Thanksgiving and Hanukkah converging this year, I kind
> of thought maybe latke appetizers or as a side would be
> something different, but I'm certainly not going to show up
> expecting to use the stove.
>
> Do people sometimes make latkes ahead of time or is that just a
> goofy idea?


I would go with the goofy idea suggestion. They have a very special
texture, and being fried in oil, it is a result of the cooking process.
We used to be invited to a friend's latke parties but they moved away.

On Sunday, November 24, 2013 4:10:38 PM UTC-5, Nancy Young wrote:

> With Thanksgiving and Hanukkah converging this year, I kind
> of thought maybe latke appetizers or as a side would be
> something different, but I'm certainly not going to show up
> expecting to use the stove.


> Do people sometimes make latkes ahead of time or is that just a
> goofy idea?
>
> nancy


I would like to make latkes, when I lived in Boston they made awesome ones there. I have some matzo crackers... I kind of suck at cooking though, but want to try. I think I have mastered cauliflower soup-thanks to a stick blender-- I think I'm ready to go the next level?

I got some frozen at Kroger, but that is cheating.

On 11/26/2013 4:35 AM, Johnny Tofu wrote:
> On Sunday, November 24, 2013 4:10:38 PM UTC-5, Nancy Young wrote:
>
>> With Thanksgiving and Hanukkah converging this year, I kind
>> of thought maybe latke appetizers or as a side would be
>> something different, but I'm certainly not going to show up
>> expecting to use the stove.

> I would like to make latkes, when I lived in Boston they made
>awesome ones there. I have some matzo crackers... I kind of
> suck at cooking though, but want to try.

Someone said to me that latkes are made from the the humblest of
ingredients: potatoes, an egg, some seasoning, stale bread crumbs,
some oil.

There's something poetic about it, and raises another point:
What do you have to lose? While I'm not going to complicate
Thanksgiving at my brother's by trying to make them there, what
is stopping you from experimenting with them at home?

> I think I have mastered
>cauliflower soup-thanks to a stick blender-- I think I'm ready to
>go the next level?

I don't think there's an entrance exam for that, so go for it.
>
> I got some frozen at Kroger, but that is cheating.

Hardly. Fresh is nice but it's not complicated to cook with.

nancy

On 11/26/2013 9:11 AM, Nancy Young wrote:

> Someone said to me that latkes are made from the the humblest of
> ingredients: potatoes, an egg, some seasoning, stale bread crumbs,
> some oil.


potatoes, *onion*, egg, salt and pepper and a tiny bit of flour or matzo
meal to bind it. The potatoes, which are grated, should be as dry as
possible before mixing with the egg and grated onion so that you don't
need much flour or matzo meal.

I use matzo meal.


--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

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On 2013-11-26 17:20:37 +0000, Sqwertz said:

> OI've always wringed out my potatoes but I saw a video on Chow that
> forbade it. I may try it just for shits and giggles.
>
> http://www.chow.com/videos/show/your...-leslie-jonath
>

Oh jeez, that looks good...

On 2013-11-24 21:10:38 +0000, Nancy Young said:

> Seems to me that they are something you'd serve immediately,
> and it's the only way I've had them.
>
> With Thanksgiving and Hanukkah converging this year, I kind
> of thought maybe latke appetizers or as a side would be
> something different, but I'm certainly not going to show up
> expecting to use the stove.
>
> Do people sometimes make latkes ahead of time or is that just a
> goofy idea?

Seems feasible, given it's a relatively short period of time, but you
will have to re-heat them some kinda way.