Happy Passover 2016!

Oooh, that looks good.

I think a lot of people get caught up in the idea of watching the leavening, when the reality is, a lot of foods are perfectly fine and require no or nearly no alterations whatsoever.

Take salad dressing. All you really care about is to assure it's not made from corn or soybean oil, and even then you only give a damn if you're Ashkenazi. Sephardic Jews don't care about legumes during Pesach. Make your dressing with olive or safflower or sesame oil, and you're fine. A roasted chicken is lovely. Stuff it with aromatics like garlic and onion, or citrus fruit like lemons. Season with anything other than corn syrup, which would be gross anyways. Serve with potatoes and a side that isn't a legume (so peas and carrots are fine, so are asparagus and artichoke hearts; corn and beans are no good) and life is grand.

that looks yummy

brings back memories of Michelle M bringing matzo crackers for snack in grade 3 and 4 - we'd dress them up with cheese and stuff that we had <sigh> good good memories

Is vinegar ok for the roasted chicken? if so, that's my latest trick to hyper-crisp up the chicken skin ... sprinkling vinegar over every 15 minutes or so ... same effect as lemon juice but easier than squeezing a pile of lemons

No way I'd make this myself, being a scaredy cat about hot oil - but I've had a big flowery one in a restaurant in Rome. My idea of the best chips ever.

http://www.chowhound.com/recipes/carciofi-alla-giudia-jewish-style-artichokes-28376
http://www.epicurious.com/recipes/food/views/carciofi-alla-giudea-232077
http://italianfood.about.com/od/artichokes/r/blr0375.htm




I've made carciofi alla romana a lot of times though, and those are much easier (to me) and completely delicious -

http://www.foodnetwork.com/recipes/mario-batali/artichokes-roman-style-carciofi-alla-romana-recipe.html


http://www.williams-sonoma.com/recipe/braised-whole-artichokes.html
(these are alla romana)


Some recipes say to split the artichoke lengthwise (re the romana recipe), and I do, easier to take out the chokehair stuff.

I see I just killed the tread with a lot about artichokes...

I leave this last tidbit: don't toss american fairly big and tough artichoke leaves down the garbage disposal. You'll be sorreeeeeee. Don't know how tough they are elsewhere than my part of the U.S.

Ill pass-over those tough artsy-choke leaves. And, as for the choke, I thought they eliminated the choke on cars in the late ' 50s?

Too bad I can't spell the word 'thread'.

I learned to drive with my father and uncle and a 50's Volkswagen and a big parking lot. Did it have a choke? I think that was the word..
Let the choke out!!

Woot recipes!

Vinegar is perfectly fine. All that people care about is leavening (e. g. yeast and things made with it) and legumes and corn, oddly enough, if you're Ashkenazi. Hell, Sephardim will eat rice.

Off to make an omelet.

WATCH: NYPD Officers Eat Matza for the First Time - Earning a Dry Response

Happy Passover video documents humorous reactions to the taste - or lack thereof - of matza.
http://www.haaretz.com/jewish/news/1.715919

I generally only buy egg matzohs, which are much more palatable than the plain, particularly when lavished with butter or cream cheese.

Do you mean he told you to let out the clutch (standard transmission)?

Though, the '61 VWs was the last year they had a carburetor choke.

I don't remember.. but probably.

Meantime, now I want to try some egg matzohs.

I've had them most of my adult life. Meh...Great if you want to bring on a case of constipation.

I think I've only had Harvey's Matzo Ball Soup. But only is the wrong word, he was a great cook.

Now I want some matzo brei.

What I like to eat is when I take egg matzoh and breaking it up into larger pieces, then soaking it in egg batter and pan frying.

{Edit: never really read your note, Sturgis. Of course, for those who aren't familiar, that IS the what matzoh brei is }

To scroll back on silliness, I got my learner's permit circa mid 1957. No wonder I don't remember.

A friend's father taught automotive classes at Santa Monica City College (long may it prosper). I might have saved myself some grief in life if I signed up for one of those auto classes.


Back to Matzo.

Sounds like a good car name.

And now you've sent me searching out matzoh brie recipes because I'd like to make some for breakfast.
https://www.google.com/?gws_rd=ssl#q=matzoh+brei

The only thing you need to remember is soak the egg matos in hot water first. The rest is like making French toast.