Monday, February 20, 2006
Cooking Yiddish & Chinese Chicken Salad
I am still busy cooking American Yiddish food for my next book, “Arthur Schwartz’s New York Jewish Food,” and I am still looking for memories – oral history, the academics might call it – about the old restaurants, old recipes, our mother’s and grandmother’s and great grandmother’s cooking. If you think you have something to add, please send me the memory at mavensmail@aol.com. I have received wonderful stories about schmaltz (chicken fat), about how it was the yahrzeit glass (the reusable glass that holds a memorial candle) that was the main cooking measuring device in the old days, about bagels, about … well, you get the picture. Anything on farfel, or kasha, or kishka? Funny sounding words, yes? Indeed, I would love to find a Yiddish scholar to help me with the etymology of some words. Any amusing or insightful anecdote is what I am looking for – related to the theme New York Jewish Food, of course.
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Wednesday, February 1, 2006
My Trip to Sarasota
You haven’t heard from me in a few weeks because I was on vacation in Florida, then, for a week, last week, I was catching up with all kinds of things that went on while I was away and/or needed my immediate attention. For one thing, I have finally gotten my upcoming appearance schedule in order. You can see what I am up to by clicking on the “Food Maven Appearances” section on the navigation bar at left. Among other things – such as the Italian class I am doing in Madison, Connecticut on Feb. 9 -- you can read about the glamorous Mediterranean cruise I am hosting this May.
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