May 04, 2005
Matza ball eating contest
The Human Guinea Pig, Emily Yoffe, went to the Friar's club right before Pesach/ Passover to engage in the first annual Matzo ball eating contest. It's a great story.
[How do I make Matzo balls? The best recipe I found (ie the one that yielded the most consistent results) was the one from the Spice and Spririt of Jewish cooking. It calls for 4 eggs, 4 tbsp oil, 4 tbsp water and 1 cup of Matzo Meal. My daughter's home ec teacher recommended a variation: 2 eggs, 2 tbsp oil, 2 tbsp water and 2 tsp baking powder to with the cup of Matzo Meal. (For different amounts keep the proportions the same.) The latter recipe makes for fluffier Matzo balls. They also don't seem to stick together as well.
I used to prefer cooking the Matzo balls in the soup itself feeling that it gave them a bit more flavor; but lately I've been boiling them separately.]
Any Ms. Yoffe offers a great regurgitation - um - recapitulation of her advendture in "Great Balls of Matzo".
Speaking of Pesach related food, did anyone know that Presence is your #1 source for information on T. Abraham's Crispy-O's? What a distinction!
Zocher Ha-bris
Idiots
Abbas's job
Pop music trivia answers
Where I've been mentioned
This just in
Counterproductive
The half blood prince
Haveil Havalim #30 is up
Perceptions of Israel
You should try using plain seltzer in the recipe - it does make the matzah balls fluffier.
Posted by: Elshpen at May 5, 2005 09:42 AMMine's the easiest recipe
1/2 cup matzah meal
with a bit of salt, pepper
then add
3 eggs, (if they're enormous only 2, or you may need to add more matzah meal)
1 T water
2 T oil (Pesach we use olive, and during the year, soy)
mix and let sit for at least an hour
Then just dump teaspoon fulls into boiling soup or boiling water. boil for at least 40 minutes
You can read my matzah brei recipe:
http://me-ander.blogspot.com/2005/04/matzah-brei-my-recipe.html