Passover/Pesach Food Thread

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I should learn how to lox up some salmon on my own
I still miss it after moving away from a ginormous old jewish retirement area, and nova is soooooooooooo not the same
 
it's kinda weird to think that there's jew things that don't have hypercomplicated rules and equally complicated ways to weasel around them to a point that a holiday meal hasn't been etched in stone for a few millennia
 
XYZpdq said:
I should learn how to lox up some salmon on my own
I still miss it after moving away from a ginormous old jewish retirement area, and nova is soooooooooooo not the same
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I'd suggest using sushi grade salmon unless you want to brine the thin cuts of salmon for about 3 months or so. Can't remember the thickness that was advised, salt concentration, and the time to kill the tapeworm eggs. If the long salting time seems bad, I'd suggest looking into getting a freezer that can get super cold. Here are the freezing temperatures to kill the nasty parasites. "Freezing and storing at an ambient temperature of -4°F (-20°C) or below for 7 days (total time); OR • Freezing at an ambient temperature of -31°F (-35°C) or below until solid and storing at an ambient temperature of -31°F (-35°C) or below for 15 hours; OR • Freezing at an ambient temperature of -31°F (-35°C) or below until solid and storing at an ambient temperature of -4°F (-20°C) or below for 24 hours. " -from the FDA on parasites in fish and fisheries.
 
Trombonista said:
Dude, that's treyf; why do you think we remove them?
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Oral-Suction.jpg
 
is babka Passover-suitable

because I have a babka and it's good

(also had an onion bagel with cream cheese, red onion and nova lox for breakfast)
 
My dad bought a huge box of Matzos, I don’t know what to do with it other than slathered it with Nutella
 
This year I'm using pecans for my charoset. I haven't quite decided on an apple, but I'm leaning toward Jazz.
 
Can I ask why the type of apple is important? I always figured apple was apple.
 
Ona Quest said:
Can I ask why the type of apple is important? I always figured apple was apple.
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I don't think it's a Jewish thing, it's an apple thing.

I have people in my family who talk eagerly about which grocery stores are carrying which varieties of apple, and let me tell you, this varies depending on supply, so we have this conversation a lot.

Jazz apples are an eatin' apple, as compared to a baking apple. Probably could bake with them OK, though; I've done pies with Braeburns. Anyway, good texture, not too sour.
 
Ona Quest said:
Can I ask why the type of apple is important? I always figured apple was apple.
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Different apples have different textures and levels of sweetness/tartness so they lend themselves to different uses.

Potatoes are similar, some are starchy and some are waxy and you use them for different dishes: starchy for dishes where the potato breaks down and gets soft (mashed, baked, etc) and waxy for ones where the potato needs to hold its shape firmly (salad, stew, etc)
 
Matzoh Brie is the only passover traditional food that has value. Which is why it is the only one that you can find non-seasonal in Jewish restaurants.

And Matzoh Ball Soup I guess, but really it's just chicken soup with big dumplings.
 
I used to actually work at a seafood company during undergrad. We were pretty well known and the owners brother married a Jew so we got a lot of business during Passover. I'm not Jewish, so it was a fun experience to meet a different culture. The local Jews were fairly pleasant people, most of them had family in the area for generations so they basically were just white people.
Never had a good experience with New York Jews who came by, they were fucking assholes who got pissy we were out of whitefish the day before despite me offering Walleye that I had ground fresh for the same price. They complained to the owner's wife and tried to get me fired because I didn't look in the back or give them some one else's order. Just unpleasant people that felt owed something.
Israeli's were typically pretty nice people. Generally they would try everything they could sample, but they actually bought a lot of food. One of them tried to tip me and gave it to the owner.

I have a good bit of stories from the 2 years I worked there. I really enjoyed pretending to be upset about trimming a tenderloin for Jewish customers and telling them that store policy forbade me from giving it to them.
 
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