Comments on: Apple Sauce or Sour Cream or Both Shabbat

By: chutzpah

chutzpah — Thu, 21 Dec 2006 05:12:39 +0000

Use a heavy iron skillet, not a non-stick pan, although “they” say it’s safe – teflon is probably just as dangerous as cholesterol.

Drain on paper bags or paper towels.

Wash down with Dos XX’s beer or if you’re from Jersey …Corona with Lime. If you’re from Long Island…tequila and diet coke.

I’ll challenge you to a cook-off any day JM!

By: Anon

Anon — Thu, 21 Dec 2006 04:30:46 +0000

Just to be chutzpadik and maintain the rebellious spirit of the holiday, this is my recipe which I passed down to my girls: subsititute all ingredients for the following…

sweet potatoes(peeled),
red onion,
whole wheat flour,
“Emeril’s Original Essence”,
baking powder,
egg.

After frying in Canola oil , top with Hot Sauce and Sour Cream and say “BAM”!

Of course my Grandma Chutzpah only used the box mix and Mom only makes reservations….

By: themiddle

themiddle — Wed, 20 Dec 2006 21:36:14 +0000

Uh oh, I peel the potatoes!

By: Jewish Mother

Jewish Mother — Wed, 20 Dec 2006 21:08:16 +0000

Don’t even think of peeling the potatoes.

By: Jewish Mother

Jewish Mother — Wed, 20 Dec 2006 21:07:44 +0000

Go slow on the eggs. Start with two. Too many eggs, and you will need too much matzah meal to dry it up, and it will be bland, and not taste enough like potatoes.

By: Jewish Mother

Jewish Mother — Wed, 20 Dec 2006 21:04:22 +0000

The potatoes should out-shout the onion, by a little bit.

This is easy to make with a food processor.

When you process them alternately, the onions keep the potatoes from changing color.

Having two spatulas is convenient and keeping them warm on the warming tray is good; eat them hot or at least warm.

Be patient when they cook.

By: themiddle

themiddle — Wed, 20 Dec 2006 20:14:18 +0000

Jewish Mother says:

Latkes: a couple of baking potatoes put through the shredding blade and an onion or two, mixed with 2 beaten eggs and enough matzah meal to dry it up a bit. Fry flattened spoonfuls in a bland oil. Have a non-stick pan and a splatter screen. No need to drain; just eat hot from the pan. Wash down with sparkling cider.

And salt, lots of salt.

By: themiddle

themiddle — Wed, 20 Dec 2006 17:40:27 +0000

The classic latke has nothing in it except for potato, onion, egg (salt and pepper), fried in oil. I think the classic proportions are about one onion per pound (half kilo) of potato, and one egg. Many people aren’t careful with oil temperature but like any deep frying, the right temp is a must.

By: Finnish

Finnish — Wed, 20 Dec 2006 17:29:06 +0000

The taste is not bad at all. Although I have no idea what these are supposed to taste like, I’d guess this isn’t too far off the mark.

Perhaps less eggs next time though. Munch.

By: Finnish

Finnish — Mon, 18 Dec 2006 20:41:31 +0000

Themiddle, thanks for the links. Eventually I found a simple recipe which I shall try.

Speaking of the recipes, there’s so much variety, you’ve spinach, gingered sour cream, ricotta, salmon, mustard seeds, etc. I guess it might actually be easier to list foodstuffs which one should not, under any circumstances, put into those.