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(“Arthur Schwartz's Jewish Home Cooking”)
We’re re-airing a 2008 interview with Arthur Schwartz about Jewish food and cooking. He discussed his book Jewish Home Cooking: Yiddish Recipes Revisited, which takes a fresh look at the traditional cuisine and updates some old family recipes.
My favorite possible media moment today would be a live webcam of Dick Cheney sweating profusely.
This segment would be next best. Thanks, guys!
1. The Upper West Side hasn't "always" been middle-class. It used to be poor & gang-ridden & dangerous. I have a friend whose family moved to get away from it...just before it went upscale. Their apt. would have been worth a lot if they'd stayed!
2. Cinnamon raisin has no business being a bagel flavor! By me that's a donut.
Adelman's on Kings Highway went belly-up last summer. The last owner was an Egyptian Muslim, although it was still under rabbinic supervision.
Many of the places Mr. Schwartz has mentioned have closed not because of the style of food but because of the enormous rents in Midwood and Flatbush and Boro Park. They'd have to charge $20 for a sandwich or $5.00 for a bagel to stay open.
There are three kosher bagel bakeries in the Midwood/Marine Park area, all of which bake regular, high gluten bagels. One of them is owned by a Brazilian Jew who makes Brazil style bagels, which are large, fluffy bagels, but they are considered a specialty and cost more.
Oneg Heimeshe Bakery on Lee Ave. has the best babka and kokoș. You have the option of regular chocolate or heavy. Very decadent, I think it is the best in Nyc.
The Hungarian "Satmar" Jews are really descendents of Khazars who came into Hungary with the Magyars.
My mother was a fanatic for corn bread and potatoes, none of which are mentioned in the Torah or native to the Land of Israel.
Do the recipes that call for canned ingredients specify brand names?
A kosher Martian? Are there Martians who chew their cuds?
These are eastern European Ashkenazic Jewish foods. In Israel most of the "Jewish food" is nothing like that. Not pasta nor kasha. These are European and eastern European Jewish recipes for local foodstuffs. I love kasha varniskes, but it should be understood not as Jewish food, but Jewish recipes using eastern European ingredients, not the ingredients that were native to the Land of Israel. No "kasha vaniskes" in the Torah or Talmud.
Isn't the essence of Jewish cooking making the most of often primitive ingredients like cabbages and potatoes, basically eastern-European peasant food? Things like Green's chocolate babka must have been occasional treats.
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Leonard Lopate hosts the conversation New Yorkers turn to each afternoon for insight into contemporary art, theater, and literature, plus expert tips about the ever-important lunchtime topic: food.
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