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Hanukkah begins at Sundown

milesofsmiles
milesofsmiles Posts: 1,377
edited November -0001 in EggHead Forum
May all be blessed during this most Holy time. Smiles and Peace.
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Comments

  • mad max beyond eggdome
    mad max beyond eggdome Posts: 8,134
    happy hannukah to all the members of the 'tribe' here on the forum.. small celebration tonight as it will just be me, the wife and sam. ...i have 13 coming over on sunday though... will be doing my 'jewish' briskets on the eggs and lots of latkes then!! . . .

    anyone that thinks of it though and is on facebook and is a friend of sydney's, go wish the spawn a happy hannukah as she is still up at school for the next week and i think is feeling a little lonely tonight!!
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  • fishlessman
    fishlessman Posts: 34,806
    with your latkes are they always fried or can they be baked. was thinking of doing them baked with sweet potatoes, never really made them before but it sounded good to me and baking on the egg is just easier
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • mad max beyond eggdome
    mad max beyond eggdome Posts: 8,134
    you know, you can make latkes a WHOLE bunch of different ways, and many folks will tell you that their's are the BEST....me, i really go for a very traditional latke (at least its traditional from the standpoint that its the way i learned em from my mother - and probably my dad's mom in brooklyn). ... COURSE grated taters and onion... some egg and either flour or baking powder to bind them, some salt, thats it ....then fried in oil (not deep fried, but pan fried in about 1/4 inch of oil, till golden brown. ...served with apple sauce and/or sour cream ...

    dats it ....i don't like when people grind em so fine, or add so much egg and stuff that they make a batter you can 'pour' .. .or either "bake" them (to dry), or "deep fry" them (to hard and crispy). . .

    i think if you've been eating them all your life that they become a pretty personal thing that you develop a specific taste/texture for and its hard to change . ...for a couple of years i did them on the egg on a well oiled fish grid. . ..liked them a lot, but in the end, went back to doing them in my by skillet cause i just had to have that extra oil working for me :0)
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  • fishlessman
    fishlessman Posts: 34,806
    gives me an idea to put some oil in cupcake tins and make the latkes there in the egg, maybe half baked, half fried. maybe the idea is just half baked :laugh: ive made rappie pie which is more like a baked latke casserole in the egg, thinking this would be crisper and less bland than that rappie. no matza meal in a latke, for some reason i thought it would be the binder? ill have to go looking for more recipes and try a few
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Cpt'n Cook
    Cpt'n Cook Posts: 1,917
    It should be that way. Unfortunately it isn't here in Worcester, we have had a rash of evil anti Jewish graffiti here in my neighborhood the last couple of days. I won't go into it but it is truly disgusting that we have people that do such things in our neighborhood/world.

    Happy Hanukkah to all.

    Cpt'n
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  • Misippi Egger
    Misippi Egger Posts: 5,095
    Happy Hanukkah to all my Jewish "friends" here on the Forum! :)
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  • Mainegg
    Mainegg Posts: 7,787
    Happy Hanukkah to all! peace, love and happiness no matter what your beliefs are :)
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  • hornhonk
    hornhonk Posts: 3,841
    I believe I'll have another latke, please :)
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  • Desert Oasis Woman
    Desert Oasis Woman Posts: 5,604
    Max, Happy Hanukkah!
    Is there really a special recipe for "Jewish Brisket?"
    Had a friend from Worcester, MA, who made killer laktes with homemade pink applesauce :woohoo: Of course, she served sour cream, too. She used green onions in hers. Man, I could eat a million of them :woohoo:
    Keep warm, DOW
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  • Desert Oasis Woman
    Desert Oasis Woman Posts: 5,604
    :angry: leggo my latke!!
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  • Celtic Wolf
    Celtic Wolf Posts: 9,773
    Watch it.. Myron Mixon might get upset that you stole his cupcake time idea HAHAHA
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  • fishlessman
    fishlessman Posts: 34,806
    thats a pretty good idea he had, with some oil in there you could get that fried crunchy skin ;)
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • mad max beyond eggdome
    mad max beyond eggdome Posts: 8,134
    i do a jewish style brisket for jewish holidays ...basically, i put a light 'seasoning' of rub (cowlick) on the brisket. ...smoke it for only an hour at around 250 in the egg, then put it in a roasting pan, back in the egg indirect at 325 for one hour uncovered but with burgundy wine covering it about 2/3 along with 2 packets of onion soup mix . . .after one hour i add pearl onions and baby carrots, some more wine to replace what has evaporated, then seal it really tight with HDAF, then cook it for another couple of hours at 325/350. . ..slice it and serve it in the juices (the wine will mix with he juices from meat and onion soup mix to make a nice juice). . .very traditional jewish brisket but with just a bit of smoke to it ...everyone loves it. . ..egg takes it up a notch
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  • Desert Oasis Woman
    Desert Oasis Woman Posts: 5,604
    B) thanks
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  • hornhonk
    hornhonk Posts: 3,841
    Hava Nagila,
    Have 2 Nagilas,
    Have 3 Nagilas,
    They're on the house!
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  • Jeffersonian
    Jeffersonian Posts: 4,244
    Happy hannukah, Max, and it's great to see Sydney feeling well this year.
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  • EGGARY
    EGGARY Posts: 1,222
    Max,
    You might want to go with potato starch instead of flour or baking powder.

    Have a wonderful Hanukkah !

    Shalom.

    Gary

    Canoga Park, Ca.
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  • Teach42
    Teach42 Posts: 219
    Couldn't agree more about the latkes. I make them from scratch every year. Grated, not ground, potatoes with the water squeezed out of them to eliminate moisture. But I save the liquid, because that starch that drains down is pure gold. Mix that back in along with some egg, grated onion, flour, salt and pepper. And then fry 'em up.

    I don't like them when they're a perfect circle or oval. To me a latke should look a sun burst, with pieces of potato sticking out every which way. Gets nice and crunchy around the edges, but tender and delicious towards the center.

    Thank goodness I'm going to a Hannukah party on Sunday. Will make up a few batches on the way!
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  • RiverFarm
    RiverFarm Posts: 216
    You guys are making me feel guilty. I buy frozen latkes at the supermarket. I've never actually made my own.

    We missed the first night of Hanukkah because we had dinner plans with friends out of town, but today we're going to see the Nutcracker ballet and then the kids and grandkid are coming back here and we'll have chicken and latkes and celebrate the second night. We always give books for Hanukkah because we also observe Christmas since my DH is Catholic, and that's a nice way of setting the two holidays apart.

    Unfortunately, because we'll be out all afternoon, my egg will not be participating in this meal. It's definitely a plug-in slow cooker occasion.

    But happy Hanukkah to you all, too! Nice to see this thread!
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