Ask the A2K cooks!

Perhaps it needs a whack of chilli? Some extra salt?

I think would help. But I think more hard, salty cheese would be even better.

I'm not exactly asking anything. Not sure I'm on the right thread. So shoot me. Sorry.

Every year at around this time I start craving matzo bry. Then the little light bulb goes on over my head. Passover.

My grandmother made great matzo bry (my mouth waters from the memory). My mother made good matzo bry. I also make good matzo bry.

What, you may be wondering, is matzo bry? It's kind of what you'd come up with if you were making French toast but instead of bread you had to use matzo.

If anybody wants the recipe, I'll be happy to oblige. If not, c'est la vie. I'm gonna make some bry this week.

go ahead . BUT, if you provide the recipe, p[lease make sure that it is properly edited. I will pile peons of praise upon you.

so tell us about it!


(I'm looking at chow's recipe for matzo brittle right now - considering it for the weekend)

Okey dokey.

This makes one serving (one person).

1 slice of matzo (Is matzo a slice? The equivalent of a slice of bread)
1 egg
sugar
salt
cinnamon
butter

Break the slice of matzo into small pieces.

Put the pieces in very hot (not boiling) water until the matzo is soft (not mushy).

Remove the matzo from the water and squeeze it (by hand) to get all the water out. Now you've got soft matzo.

Mix an egg in a bowl. Add the matzo and mix until all the matzo is covered in egg.

Add the sugar (about 1/2 teaspoon for 1 serving), salt (some), and the cinnamon (1/4 to 1/2 teaspoon).

Melt the butter in a pan.

Add the matzo mixture.

Some people like it omelet style. Let the mixture cook until it's firm on one side. Then turn it over. Cook until firm on the other side.

Other people (me included) like it scrambled. Scramble the mixture until the egg is cooked (you don't see any moist egg)

Serve. I just add salt. Some people like it with jelly.

Enjoy.

Farmerman. No typos (I hope).

I am indeed wondering, Roberta.
Please tell us all about it!

You've done it already!

Sorry to be so ignorant, but ...
What is matzo, exactly?

Unleavened bread.

Ah.
Thank you!

Michelle M used to bring it to school at Passover when we were little. We all loved to have a piece or two.

Matzoh can be a very deadly weapon when thrown like ninja stars.

well, the recipe was interesting. We make catfish bait sorta the same way, (no cinnamon though), also wwe use stale bread not matzoh.

I made the matzo bry tonight. I'll be digesting it well into next week.

I found that I may not have provided the right amounts for the sugar and cinnamon. More like 1/8 to 1/4 teaspoon of each. Sorry.

I made scallops (sea scallops) for the first time in my life tonight. (Remember I live in Iowa.) They were good, except one or two of them were a little gritty. I washed them very well and don't know where that grit was hiding. Any tips?

Sorry, Swimpy, I wish I did have a few tips.
My understanding is that you wash & wash & wash them before cooking.
Then hope that does the trick.
Which sounds like what you did.
I hope some of a coastal dwelling/scallop eating folk here might have some more useful advice for you.

This is new to me! Sounds good.

I made some amazingly good brisket for Passover. (I don't usually manage to make it very well, so it was a nice surprise.) One of the many things I love about brisket is that cold leftovers are nearly as good in their own way as the original warm dinner.

We eat them a lot here, no grit though. Perhaps they fell down from the truck while traveling to Iowa I fry them with butter in the pan and
sprinkle some bread crumbs on them for a nice crust....

Very funny That sounds like a good way to prepare them though. I seared them in a little oil and made a pan sauce with white wine, lemon and orange juices, garlic, ginger, um a little sesame oil and oyster sauce, some siracha and a little sugar. Oh yea some chives. Pretty good.