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Kosher Style
Kosher style refers to foods commonly associated with Jewish cuisine but which may or may not actually be kosher. It is a stylistic designation rather than one based on the laws of kashrut. Generally, kosher-style food does not include meat from forbidden animals, such as pigs and shellfish, and does not contain both meat and milk in the same dish; however if such dish includes meat, it may not be kosher slaughtered. In some U.S. states, the use of this term in advertising is illegal as a misleading term under consumer protection laws. Jews who do not keep kosher but wish to restrict themselves to eating "traditional style" foods, usually not eating forbidden animals or mixing milk and meat, may consider themselves to keep "kosher style". History The term "kosher style" was invented by Nathan Handwerker, co-founder of Nathan's Famous. Because Nathan's lacked rabbinic supervision and the meat was not kosher, Handwerker advertised his all-beef hot dogs as "kosher style" because th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Schwartzs Montreal Hebrew Deli 2010
Schwartz's (French: ''Chez Schwartz''), also known as the Montreal Hebrew Delicatessen (French: ''Charcuterie Hébraïque de Montréal, Inc.''), is a Jewish delicatessen restaurant and take-out, located at 3895 Saint-Laurent Boulevard in Montreal, Quebec. It was established on December 31, 1928, by Reuben Schwartz, a Jewish immigrant from Romania. Its long popularity and reputation has led to it being considered a cultural institution of Montreal. The staff of Schwartz's credits the unique flavour of their smoked meat to their mandatory 10-day meat curing time, the high turnover of their meat, and their brick smoke-house covered with over 90 years' worth of buildup. Offerings Smoked meat Schwartz's signature dish is a smoked meat sandwich served on rye bread with yellow mustard. The meat is served by the fat content: lean, medium, medium-fat or fat. Medium and medium-fat are the most popular. According to journalist Bill Brownstein, the classic Schwartz's meal includes a med ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Delicatessen
Traditionally, a delicatessen or deli is a retail establishment that sells a selection of fine, exotic, or foreign prepared foods. Delicatessen originated in Germany (original: ) during the 18th century and spread to the United States in the mid-19th century. European immigrants to the United States, especially Ashkenazi Jews, popularized the delicatessen in U.S. culture beginning in the late 19th century. More recently, many larger retail stores like supermarkets have "deli" sections. Etymology ''Delicatessen'' is a German loanword which first appeared in English in the late 19th century and is the plural of . The German form was lent from the French , which itself was lent from Italian , from , of which the root word is the Latin adjective , meaning "giving pleasure, delightful, pleasing". The first U.S. short version of this word, ''deli'', came into existence probably after World War II (first evidence from 1948). History The German food company Dallmayr is credited wi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Borscht
Borscht () is a sour soup common in Eastern Europe and Northern Asia. In English, the word "borscht" is most often associated with the soup's variant of Ukraine, Ukrainian origin, made with red beetroots as one of the main ingredients, which give the dish its distinctive red color. The same name, however, is also used for a wide selection of sour-tasting soups without beetroots, such as sorrel-based Sorrel soup, green borscht, rye-based Sour rye soup, white borscht, and cabbage borscht. Borscht derives from an ancient soup originally cooked from pickled stems, leaves and umbels of Heracleum sphondylium, common hogweed (''Heracleum sphondylium''), a herbaceous plant growing in damp meadows, which lent the dish its Slavic languages, Slavic name. With time, it evolved into a diverse array of tart soups, among which the Ukrainian beet-based red borscht has become the most popular. It is typically made by combining meat or bone Stock (food), stock with Sautéing, sautéed veget ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Matzah Ball
Matzah balls ( yi, קניידלעך pl., singular ; with numerous other transliterations) or matzo balls are Ashkenazi Jewish soup dumplings made from a mixture of matzah meal, beaten eggs, water, and a fat, such as oil, margarine, or chicken fat. Matzah balls are traditionally served in chicken soup and are a staple food on the Jewish holiday of Passover, though they are not eaten during Passover by those who observe a prohibition on soaking matzah products. The texture of matzah balls may be light or dense, depending on the recipe. Matzah balls made from some recipes float in soup; others sink. Transliterations of knaidel Although there are official transliterations of Yiddish words into English by the YIVO Institute, there are many non-standard transliterations. Alternate transliterations of the Yiddish term for ''matzah'' ball, in the singular, include: knaidl, knaidel, kneidl, and kneidel. Transliterations in the plural include: knaidels, knaidlach, knaidelach, kneidels ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Egg Cream
An egg cream is a cold beverage consisting of milk, carbonated water, and flavored syrup (typically chocolate or vanilla), as a substitute for an ice cream float. Despite the name, the drink contains neither eggs nor cream. It is prepared by pouring syrup into the tall glass, adding milk, lightly stirring it with a spoon, then streaming soda water into the glass, mixing the other ingredients. Ideally, the glass is left with 2/3 liquid and 1/3 foamy head. The egg cream is almost exclusively a fountain drink. Although there have been several attempts to bottle it, none have been wholly successful, as its refreshing taste and characteristic head require mixing of the ingredients just before drinking. Etymology theories and speculations The peculiarity that an egg cream contains neither eggs nor cream has been explained in various ways. Stanley Auster, who claims that his grandfather invented the beverage, has said that the origins of the name are "lost in time." The egg cream o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cabbage Roll
A cabbage roll is a dish consisting of cooked cabbage leaves wrapped around a variety of fillings. It is common to the cuisines of Central, Northern, Eastern and Southeastern Europe and much of Western Asia, Northern China, as well as parts of North Africa. Meat fillings are traditional in Europe, and include beef, lamb, or pork seasoned with garlic, onion, and spices. Grains such as rice and barley, mushrooms, and vegetables are often included as well. Fermented cabbage leaves are used for wrapping, particularly in southeastern Europe. In Asia, seafoods, tofu, and shiitake mushrooms may also be used. Chinese cabbage is often used as a wrapping. Cabbage leaves are stuffed with the filling which are then baked, simmered, or steamed in a covered pot and generally eaten warm, often accompanied with a sauce. The sauce varies widely by cuisine. In Sweden and Finland, stuffed cabbage is served with lingonberry jam, which is both sweet and tart. In Eastern Europe, tomato-based sau ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Blintz
A blintz ( he, חֲבִיתִית; yi, בלינצע) is a rolled filled pancake of Ashkenazi Jewish origin, similar to a '' crepe'' or Russian ''blini''. History Traditional blintzes are filled with sweetened cheese, sometimes with the addition of raisins. They are served on Shavuot. The word ''blintz'' in English comes from the Yiddish word or , coming from a Slavic word ''блинец lin-yets' meaning pancake. Like the knishes, blintzes represent foods that are now considered typically Jewish, and exemplify the changes in foods that Jews adopted from their Christian neighbors. References See also *Israeli cuisine *Jewish cuisine Jewish cuisine refers to the worldwide cooking traditions of the Jewish people. During its evolution over the course of many centuries, it has been shaped by Jewish dietary laws (''kashrut''), Jewish festivals and holidays, and traditions cen ... {{Food-stub Shavuot Jewish desserts Hanukkah foods Ashkenazi Jewish cuisine I ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Latke
A latke ( yi, לאַטקע ''latke''; sometimes romanized ''latka'', lit. "pancake") is a type of potato pancake or fritter in Ashkenazi Jewish cuisine that is traditionally prepared to celebrate Hanukkah. Latkes can be made with ingredients other than potatoes such as cheese, onion, and zucchini. Etymology The word comes from the Yiddish ', itself from the East Slavic ', a diminutive of ' 'small fried pancake,' which in turn is from Hellenistic Greek ἐλάδιον ''eládion'', '(olive) oil,' diminutive of Ancient Greek ἔλαιον ''élaion'', 'oil'.''Oxford English Dictionary'', 3rd edition, December 2019, 's.v.'' https://www.oed.com/view/Entry/106171/ref> Its Modern Hebrew name, ' ( ''levivá''), plural ''levivot'', is a revival of a word used in the Book of Samuel to describe a dumpling made from kneaded dough, part of the story of Amnon and Tamar. Some interpreters have noted that the homonym ' ( ''leváv'') means "heart," and the verbal form of l-v-v ( ''l-b-b'') ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Knish
A knish is a traditional Ashkenazi Jewish snack food consisting of a filling covered with dough that is typically baked or sometimes deep fried. Knishes are often purchased from street vendors in urban areas with a large Jewish population, sometimes at a hot dog stand, or from a butcher shop. They are still strongly associated with New York City cuisine, possibly because of the iconic Yonah Schimmel's Knish Bakery restaurant, located on the Lower East Side of Manhattan, traditionally a Jewish neighbourhood. Knishes were popularized in North America by Ashkenazi Jewish refugees from the Pale of Settlement (mainly from present-day Belarus, Lithuania, Ukraine, and eastern Poland). In most traditional versions, the filling is made entirely of mashed potato, kasha (buckwheat groats), or cheese. Other varieties of fillings include beef, chicken, sweet potatoes, black beans, or spinach. Knishes may be round, rectangular, or square. They may be entirely covered in dough or some of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gefilte Fish
Gefilte fish (; from yi, געפֿילטע פֿיש, lit. "stuffed fish") is a dish made from a poached mixture of ground deboned fish, such as carp, whitefish, or pike. It is traditionally served as an appetizer by Ashkenazi Jewish households. Popular on Shabbat and Jewish holidays such as Passover, it may be consumed throughout the year. It is typically garnished with a carrot on top. Historically, gefilte fish was a stuffed whole fish consisting of minced-fish forcemeat stuffed inside the intact fish skin. By the 16th century, cooks had started omitting the labor-intensive stuffing step, and the seasoned fish was most commonly formed into patties similar to ''quenelles'' or fish balls. In an article "Gefilte Fish in America", Tamara Man Tweel writes: "Born in Europe out of religious obligation, poverty, and ingenuity, gefilte fish survived in America due to bottling technology, innovative advertising, and an American Jewish desire to experience faith through the large inte ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Whitefish Salad
Whitefish salad is a salad of smoked freshwater whitefish and mayonnaise. Whitefish salad is a staple fare of Ashkenazi Jewish American cuisine, often found at appetizing stores and Jewish delicatessens. Common ingredients that can be added to whitefish salad include dill, lemon juice, capers, celery, chives, green peppers, vinegar, hard-boiled egg, and mustard. The mayonnaise can be substituted with sour cream, lebneh, or crème fraîche. Whitefish is often served on a bagel. Whitefish salad is commonly served for Yom Kippur break fast and Hanukkah, as well as for sitting shivas, bar/bat mitzvahs, and other gatherings. ''Tablet Magazine'' founder Alana Newhouse included whitefish salad in her book "The 100 Most Jewish Foods." Food critic Mimi Sheraton recommends whitefish salad as a topping for toast or dark pumpernickel. History Whitefish salad originated in North America among Ashkenazi Jewish immigrants. Ashkenazi Jews discovered that the freshwater whitefish, found in the Gre ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Smoked Sable
Smoked sable (also known as sable, sablefish, or smoked black cod), is sablefish that has been Smoked fish, smoked. Smoked sable is often prepared with paprika. Alongside lox, hot-smoked whitefish salad, whitefish, mackerel, and trout, Jewish delis often sell sablefish (also sometimes referred to as black cod in its fresh state). Smoked sablefish, often called simply "sable", has long been a staple of New York appetizing stores, one of many smoked fish products usually eaten with bagels for breakfast or lunch in American Jewish cuisine.Marian Burros, "The Fish that Swam Uptown", ''New York Times''May 16, 2001, page F1/ref> While "sable" or "sablefish" is the common name, delis often are not serving sablefish, but rather other types of "black cod" within the Anoplopomatidae family of fish. "Black cod" is a common marketing term for fish within this family. See also * List of smoked foods * Smoked fish * Smoked salmon * Whitefish salad References External links Black cod: Sear ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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