This was such a brilliant piece. I wanted to say thank you because you've draw together some threads that have dominated my own life: food as Jewish identity, Eastern European post-War frugality, and putting random pickled things into martinis (Mrs E's Haimisha pickles for me). Fake meat spoke to something really deep in my psyche. And lovely recipes. Worth the price of my subscription alone.
Lovely piece, and very relatable as a non-religious Jew drawn to the mysteries and ceremony of the seder (and the Hillel sandwich, amirite?).
Fake meat is an excellent name for those globs, and just what my grandmother would have called them if she had been more of a schnitzler when I was a kid (she was more of a pot-roaster/soup-simmerer at that point). We need a categorical term for these sorts of process-by-product foods: fake meat, scraps, those tiny pancakes that are just drips of batter orbiting the real pancakes, etc.
I love this recipe! I come from a similar background and was brought up on chicken schnitzel with potatoes and pickles, but have never made it myself. It's on the menu for this weekend now. And I totally agree about Claudia Roden's orange and almond cake.
This was such a brilliant piece. I wanted to say thank you because you've draw together some threads that have dominated my own life: food as Jewish identity, Eastern European post-War frugality, and putting random pickled things into martinis (Mrs E's Haimisha pickles for me). Fake meat spoke to something really deep in my psyche. And lovely recipes. Worth the price of my subscription alone.
Bravissimo!
Capturing the essence of cultural food life, lived in a slice of time, remembered fully, and moved forward in your own life + times! Sooooo good...
Lovely piece, and very relatable as a non-religious Jew drawn to the mysteries and ceremony of the seder (and the Hillel sandwich, amirite?).
Fake meat is an excellent name for those globs, and just what my grandmother would have called them if she had been more of a schnitzler when I was a kid (she was more of a pot-roaster/soup-simmerer at that point). We need a categorical term for these sorts of process-by-product foods: fake meat, scraps, those tiny pancakes that are just drips of batter orbiting the real pancakes, etc.
Lovely, I want to write like you Molly, and have someone make me one of those mini martinis.
My very catholic grandma used to do the same after she cooked us cotoletta (italian for schnitzel). Thanks for the memory!
I love this recipe! I come from a similar background and was brought up on chicken schnitzel with potatoes and pickles, but have never made it myself. It's on the menu for this weekend now. And I totally agree about Claudia Roden's orange and almond cake.
A beautiful piece (and delicious looking recipes!)
Really enjoyed this and am inspired to serve schnitzel next year!
This was brilliant, and there is so much in here to connect with in my own Eastern European Atheist Jewish narrative!