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Calf's Foot Jelly
P'tcha, fisnoga or galareta (also known as "calves' foot jelly") is a traditional Ashkenazi Jewish dish. It is a kind of aspic prepared from calves' feet. The name appears to derive from the Turkish words ''paça çorbası'', or "leg soup". History In Eastern Europe, Jews served p'tcha with chopped eggs on Sabbath. In the early 20th century, Jewish immigrants in the United States continued to prepare the dish, and it was often served as an appetizer at Jewish weddings. The ''Encyclopedia of Jewish Food'' describes it as a delicacy made from one of the least expensive parts of the animal. The Second Avenue Deli in Manhattan was one of the few Jewish restaurants in the United States that still served p'tcha, but does no longer. Given the small and dwindling customer base, p'tcha is made to order upon request. In 2019, a kosher deli opened in Miami that serves p'tcha. See also * Aspic (also known as ''studen'') * Head cheese * Kholodets (dish) * Pacha (dish) Khash ( hy, խ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kosher Deli
A kosher restaurant or kosher deli is an establishment that serves food that complies with Jewish dietary laws ('' kashrut''). These businesses, which also include diners, cafés, pizzerias, fast food, and cafeterias, and are frequently in listings together with kosher bakeries, butchers, caterers, and other similar places, differ from kosher-style businesses in that they operate under rabbinical supervision, which requires that the laws of ''kashrut'', as well as certain other Jewish laws, must be observed. Such locations must be closed during Shabbat and Jewish holidays if under Jewish ownership. Also, dairy and meat must be kept separate. In most cases, a kosher establishment is limited to serving exclusively either dairy (''milchig'') or meat (''fleishig'') foods. Some types of businesses, such as delicatessens, frequently serve both, kept in separate areas. Vegetarian (''pareve'') kosher restaurants serve only vegetarian fare. Distribution of restaurants Areas with ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ashkenazi Jewish Cuisine
Ashkenazi Jewish cuisine is an assortment of cooking traditions that was developed by the Ashkenazi Jews of Eastern, Central, Western, Northern, and Southern Europe, and their descendants, particularly in the United States and other Western countries. Ashkenazi Jewish foods have frequently been unique to Ashkenazi Jewish communities, and they frequently consist of local ingredients (such as beets, cabbage, and potato), all of which are generally prepared in accordance with the laws of '' kashrut''. Some of these ingredients have not been popular in local or neighbouring non-Jewish communities due to a history of limited interaction between Ashkenazi Jews and non-Jews. The cuisine is largely based on ingredients that were affordable to the historically poor Ashkenazi Jewish community of Europe, and it is frequently composed of ingredients that were readily available and affordable in the regions and communities of Europe in which Ashkenazi Jews lived. Some ingredients were consid ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pacha (dish)
Khash ( hy, խաշ; known by the derivations ''khashi'' () and , respectively) is a dish of boiled cow or sheep parts, which might include the head, feet, and stomach (tripe). It is also known by other designations, namely ( fa, پاچه; al, paçe; Assyrian: ; acm, پاچة, pacha; sh, pača; bg, пача; hu, pacal; gr, πατσάς), ( fa, کلهپاچه; tr, kelle paça; az, kəllə-paça), ( cv, какай шÿрпи) or ( ku, سهروپێ). Khash and its variations are traditional dishes in Afghanistan, Albania, Armenia, Azerbaijan, Bosnia and Herzegovina, Bulgaria, Georgia (country), Georgia, Greece, Iran, Iraq, Turkey, North Macedonia, Mongolia and some Arab states of the Persian Gulf, Persian Gulf countries. Etymology The name ''khash'' originates from the Armenian verb (), which means "to boil". The dish, initially called ''khashoy'' (), is mentioned by a number of medieval Armenian authors, including Grigor Magistros (11th century), Mkhitar Heratsi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kholodets (dish)
Aspic or meat jelly () is a savory gelatin made with a meat stock or broth, set in a mold to encase other ingredients. These often include pieces of meat, seafood, vegetable, or eggs. Aspic is also sometimes referred to as ''aspic gelée'' or ''aspic jelly''. In its simplest form, aspic is essentially a gelatinous version of conventional soup. History The 10th-century '' Kitab al-Tabikh'', the earliest known Arabic cookbook, contains a recipe for a fish aspic called . This dish was made by boiling several large fish heads with vinegar, parsley, cassia, whole onions, rue, black pepper, ginger, spikenard, galangal, clove, coriander seeds, and long pepper. The resulting dish was then colored with saffron to give it a "radiant red" color. The cooked fish heads and seasonings were then removed from the cooking liquid before the tongues and the lips were returned to steep until the liquid and everything in it had cooled and gelatinized. According to one poetic reference by Ibra ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Head Cheese
Head cheese (Dutch: ''hoofdkaas'') or brawn is a cold cut terrine or meat jelly that originated in Europe. It is made with flesh from the head of a calf or pig (less commonly a sheep or cow), typically set in aspic, and usually eaten cold, at room temperature, or in a sandwich. Despite its name the dish is not a cheese and contains no dairy products. The parts of the head used vary, and may include the tongue and sometimes the feet and heart but do not commonly include the brain, eyes or ears. Trimmings from more commonly eaten cuts of pork and veal are often used, with gelatin added as a binder. Variations of head cheese exist throughout Europe and the rest of the world, with differences in construction and ingredients. A version pickled with vinegar is known as ''souse''. Historically, meat jellies were made of the head of an animal, less its organs, which would be simmered to produce a naturally gelatinous stock that would congeal as the dish cooled. Meat jellies made th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aspic
Aspic or meat jelly () is a savory gelatin made with a meat stock or broth, set in a mold to encase other ingredients. These often include pieces of meat, seafood, vegetable, or eggs. Aspic is also sometimes referred to as ''aspic gelée'' or ''aspic jelly''. In its simplest form, aspic is essentially a gelatinous version of conventional soup. History The 10th-century '' Kitab al-Tabikh'', the earliest known Arabic cookbook, contains a recipe for a fish aspic called . This dish was made by boiling several large fish heads with vinegar, parsley, cassia, whole onions, rue, black pepper, ginger, spikenard, galangal, clove, coriander seeds, and long pepper. The resulting dish was then colored with saffron to give it a "radiant red" color. The cooked fish heads and seasonings were then removed from the cooking liquid before the tongues and the lips were returned to steep until the liquid and everything in it had cooled and gelatinized. According to one poetic reference by Ibra ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
History Of The Jews In South Florida
South Florida is a recognized region of the state of Florida, comprising Palm Beach, Broward, Miami-Dade, and Monroe Counties. These counties contain approximately 12% of the land in Florida, but 28% of its population. The University of South Florida, in Tampa, is not in South Florida as the term is used today. The history of the Jews in South Florida dates back to the 19th century. Many South Florida Jews are Ashkenazi (descendants of Russian, Polish, and Eastern European ancestry), and Latin American (Cuba, Brazil, Venezuela, Colombia, Mexico, Argentina, Chile). Many are also French, Moroccan, Syrian, Bukharian, and Israeli. There is a significant Sephardic and Mizrachi population as well. Presently, there are approximately 514,000 Jews living in South Florida. The population of Palm Beach County is 15.8% Jewish. Boca Raton, with a population of about 95,000, has 16 synagogues. Key West, Florida Jewish history The exact origins of the Key West Jewish Community are n ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tablet (magazine)
''Tablet'' is an online magazine focused on Jewish news and culture. The magazine was founded in 2009 and is supported by the Nextbook foundation. Its editor-in-chief is Alana Newhouse. History ''Tablet'' was founded in 2009 with the support of the Nextbook foundation, as a redeveloped and news-focused version of the Jewish Literary magazine, literary journal ''Nextbook.'' Its reporting has largely focused on Jewish news and culture. In 2012, ''Tablet'' published a review of ''Breaking Bad'' by author Anna Breslaw in which Breslaw criticized Holocaust survivors, including those in her family, as "villains masquerading as victims who, solely by virtue of surviving (very likely by any means necessary), felt that they had earned the right to be heroes [...] conniving, indestructible, taking and taking." Jeffrey Goldberg observed in ''The Atlantic'' that ''Tablet'' had "brought together ''Commentary (magazine), Commentary''s John Podhoretz and ''The Nation''s Katha Pollitt [...] ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ashkenazi Cuisine
Ashkenazi Jewish cuisine is an assortment of cooking traditions that was developed by the Ashkenazi Jews of Eastern, Central, Western, Northern, and Southern Europe, and their descendants, particularly in the United States and other Western countries. Ashkenazi Jewish foods have frequently been unique to Ashkenazi Jewish communities, and they frequently consist of local ingredients (such as beets, cabbage, and potato), all of which are generally prepared in accordance with the laws of '' kashrut''. Some of these ingredients have not been popular in local or neighbouring non-Jewish communities due to a history of limited interaction between Ashkenazi Jews and non-Jews. The cuisine is largely based on ingredients that were affordable to the historically poor Ashkenazi Jewish community of Europe, and it is frequently composed of ingredients that were readily available and affordable in the regions and communities of Europe in which Ashkenazi Jews lived. Some ingredients were cons ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jews In New York City
Jews in New York City comprise approximately 9 percent of the New York City, city's population, making the Jewish community the largest in the world outside of Israel. , 1.6 million Jews lived in the five boroughs of New York City, boroughs of New York City, and over 2.2 million Jews lived in New York (state), New York State overall. American Jews, Judaism is the second-largest religion practiced in New York City, with approximately 1.6 million adherents as of 2022, representing Jewish population by city, the largest Jewish community of any city in the world, greater than the combined totals of Tel Aviv and Jerusalem. Nearly half of the city’s Jews live in Brooklyn. The ethno-religious population makes up 18.4% of the city and its religious demographic makes up 8%. The first recorded Jewish settler was Jacob Barsimson, who arrived in August 1654 on a passport from the Dutch West India Company. Following the assassination of Alexander II of Russia, for which many blamed " ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Second Avenue Deli
The Second Avenue Deli (also known as 2nd Ave Deli) is a certified- kosher Jewish delicatessen in Manhattan, New York City. In December 2007, it relocated to 162 East 33rd Street (between Lexington Avenue and Third Avenue) in Murray Hill. In August 2011, it opened a second branch at 1442 First Avenue (East 75th Street) on the Upper East Side. In November 2017, it opened a cocktail lounge called 2nd Floor above its Upper East Side branch. In 1998, the deli won an America’s Classic Award by the James Beard Foundation. History The delicatessen originally opened in 1954 on the southeast corner of Second Avenue and East 10th Street in the Yiddish Theater District in the East Village neighborhood of Manhattan. By that time, most of the Yiddish theaters of the prior half-century had disappeared. The sidewalk at that location has plaques with the names of about fifty stars of the old Yiddish-theatre embedded into the sidewalk, similar to the Hollywood Walk of Fame, and is kno ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
