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Why do we eat kneidlach and what is the history of them? If anyone knows please share. (Inspired by Abie Rottenberg)
Thanks
My guess is because in Europe, where poverty was omnipresent, instead of a peice of chiken, matzoballs were added for the filling factor.
I know this is true in reguards to gefilte fish, where much flour was added at expense of the fish, due to the extreme povery.
(BTW, why is this inspired by Abie Rotenberg?)
I think it could be considered synonymous with the crouton, which is a use for stale bread.
Extra matzah put to good use.
Just a thought on my part, no real research done.
All that matters is that they’re delicious. One of my favorite foods for sure, whether done vegetarian (yes, it can be done) or in a geshmake chicken soup.
I made matzah ball soup for shabbat this week. The key that made them so good was that I used (in addition to matzah meal, salt, eggs, salt, white pepper, and parsley) a little chicken powder and a good amount of melted schmaltz in the matzah balls. In my chicken soup, I used feeselech, wings, necks, backs, a whole chicken, onions, carrots, celery, whole garlic, petrushka, celeriac, a ton of dill, parsnips, rutabaga, bay leafs, and peppercorns. To intensify flavor, I browned and roasted all the ingredients before putting them in my huge pot, and I also found that using cold water is essential.
nebach, at the expense of the fish.
This was the exact question which was once posed to Rav Avigdor Miller ZTKLLH’H, and this was his response which I heard in person:- “Because they taste Good!!”
Toi, excellent. That was my thought exactly.
rebdoniel: what is petrushka?
do you eat the “feeselech”?
skin on the chicken or skin it first?
serve broth or all the “junk” too?
Petrushka is parsley root. I have eaten the feeselech, I leave skin on the chicken, and I serve everything but the whole chicken (I use this for chicken salad). The broth and veggies I serve with the kneidlech, kreplach, and lokshen. The necks and backs I serve on the side for picking.
WIY- Abie has a comedy song called Matzoballs lecture. Its cute.
What is the name of the CD?
I know this is true in regards to gefilte fish, where much flour was added at expense of the fish, due to the extreme povery.
Toi–
nebach, at the expense of the fish.
It is not a joke, malnutrition and extreme poverty was rampant in pre-war Europe.
o well, i think it is.
Kishka developed similarly. A starch sausage made of suet, vegetables, and flour was a relatively inexpensive and satisfying dish to serve with cholent, which is another concession to poverty, as the dish is predominately barley and beans.
It came from the same place as the rest of “authentic Judaisim” European peasantry
Yes, pixela, we know, and you are right.
Nobody would dare make an attempt at joking about the tzuris families went through struggling to feed their children.
I belieive Toi & ObstacleI are joking about the inelegant phrasing, which elicits sympathy for the subject of the clause, i.e. slippery bearer of the scales & gills; and not for our poor grandmother stirring the watery pot of soup with her worn wooden spoon while worrying about her emaciated children.
Perhaps Haifag would care to chime in and explain clearly how the misunderstanding arose.
Must say rebd, you are quite the gourmand!
it came from the spelling bee. before that no one ever heard of the word
Thank you, golfer. Cooking is definitely one of my main hobbies, other than the cantorial arts and writing.
Half a chicken in the pot with veggies, lokshen, kreplach, kneidlech, and a good crusty corn rye is one of my favorite meals. My mother makes a really yummy chicken and rice soup for Passover that I look forward to every year.
Chicken soup is truly Jewish penicillin.
I even read in a cookbook that at the 2nd Avenue Deli, the Chinese waiters would take the chicken soup broth, and eat it with long noodles, sliced brisket, and scallions, in a sort of Asian kosher noodle soup dish. I’ve even eaten that, and I fortified the broth with a little ginger, soy sauce, and sesame oil. I had a cold and I woke up feeling like new.
People lambaste Ashkenazic food; I think it has a very warming feeling (and I am Sephardi). I think Yiddish and its cultural shtick is also very valuable; you can’t hear Yiddish without laughing sometimes. It’s a funny language.
In their coverage of the spelling bee, the press reported that it was a German word. Chutzpah!
It comes from the name of a bug with many legs.
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mikvaos 5:3
wow WIY they had humor way back in the 80s? unreal.
It comes from the name of a bug with many legs.
????? ???? ???? ????
mikvaos 5:3
lol, fascinating.
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