tag:blogger.com,1999:blog-3067098918914268503.post2550883668826680610..comments2024-03-28T22:50:02.315+11:00Comments on ART and ARCHITECTURE, mainly: Borscht - every family has a food that warms the heart and soulHelshttp://www.blogger.com/profile/02849907428208235392noreply@blogger.comBlogger22125tag:blogger.com,1999:blog-3067098918914268503.post-27219648234315350122018-08-26T14:14:42.078+10:002018-08-26T14:14:42.078+10:00Jenny
garden sorrel is used by many families is t...Jenny<br /><br />garden sorrel is used by many families is to make soups more sour. But lots of grandchildren don't like the sour quality and happily drink soups without any sorrel whatsoever. The core recipe in the post shows that my beloved buba didn't even use it.<br /><br />You said on your blog that "I remembered Grandma telling me how, as a lively teenager, she'd left her boring home and signed up as a nurse in the Great War without telling her parents". She sounded terrific :)Helshttps://www.blogger.com/profile/02849907428208235392noreply@blogger.comtag:blogger.com,1999:blog-3067098918914268503.post-7712479479936738812018-08-26T04:35:11.347+10:002018-08-26T04:35:11.347+10:00Your post reminded me that I used to make borscht,...Your post reminded me that I used to make borscht, and no longer do. When autumn sets in, I'll get going! Although finding the sorrel in winter is not that easy. Jenny Woolfhttps://www.blogger.com/profile/16881781466502273314noreply@blogger.comtag:blogger.com,1999:blog-3067098918914268503.post-89189826563119500422018-08-20T00:00:20.404+10:002018-08-20T00:00:20.404+10:00bazza
I was thinking that only a dish made at hom...bazza<br /><br />I was thinking that only a dish made at home would count since that is what the children and grandchildren would remember and cherish. But clearly Tizer is your strongest memory of your grandfather. My strongest memory of my grandparents is a samovar for constantly hot tea :)Helshttps://www.blogger.com/profile/02849907428208235392noreply@blogger.comtag:blogger.com,1999:blog-3067098918914268503.post-15888644084355594502018-08-19T23:54:44.034+10:002018-08-19T23:54:44.034+10:00Sue
Totally agree. My husband's four grandpar...Sue<br /><br />Totally agree. My husband's four grandparents were killed during the Holocaust, so his parents married in 1945 and did the best they could to look after each other. Not only was money very short when they moved to Australia, but they both worked very long hours. Special holiday dishes, remembered from the family, became very very important.Helshttps://www.blogger.com/profile/02849907428208235392noreply@blogger.comtag:blogger.com,1999:blog-3067098918914268503.post-41290441383330754902018-08-19T21:07:14.326+10:002018-08-19T21:07:14.326+10:00Gosh, this brought back distant memories of my Gra...Gosh, this brought back distant memories of my Grandfather from Kiev. For all of his life he only ever drank Tizer (an Apple & Orange flavoured drink which he had delivered to his farmhouse by the lorry load!) and borscht which, as a child, I intensely disliked.<br /><b><a href="http://todiscoverice.blogspot.com/" rel="nofollow"> CLICK HERE for Bazza’s ridiculous Blog ‘To Discover Ice’</a></b>bazzahttps://www.blogger.com/profile/14794010156639774028noreply@blogger.comtag:blogger.com,1999:blog-3067098918914268503.post-35886793633205416552018-08-19T15:19:27.564+10:002018-08-19T15:19:27.564+10:00Never had a granny, due to the Holocaust. My mothe...Never had a granny, due to the Holocaust. My mother learned to cook after the war. She learned very well. 🙂 The whole point of tsimmes is that it should be sweet, for a sweet year - my family only make it at Rosh Hashanah. Why would I change it if it works? Sue Bursztynskihttps://www.blogger.com/profile/09362273418897882971noreply@blogger.comtag:blogger.com,1999:blog-3067098918914268503.post-30052717583433884482018-08-19T14:00:53.415+10:002018-08-19T14:00:53.415+10:00Sue
I will add a tsimmes photo to the blog post :...Sue<br /><br />I will add a tsimmes photo to the blog post :)<br /><br />My questions to you are: a] is an iconic family dish totally sacred and untouchable, or can it be changed over time? And b] would you be dishonouring granny's memory if you reduced the sugar?<br /><br />Helshttps://www.blogger.com/profile/02849907428208235392noreply@blogger.comtag:blogger.com,1999:blog-3067098918914268503.post-51287533537220779362018-08-19T13:55:19.888+10:002018-08-19T13:55:19.888+10:00Deb
every family's tzimmes is unique and ther...Deb<br /><br />every family's tzimmes is unique and therefore very special to each generation of that family. Of course your grandchildren love the holidays, and love their grandma's cooking. <br /><br />Poles were more likely to add orange juice, sugar and cinnamon. Russians were more likely to add onions, salt, pepper and withheld the sweet stuff.Helshttps://www.blogger.com/profile/02849907428208235392noreply@blogger.comtag:blogger.com,1999:blog-3067098918914268503.post-27898862730891132712018-08-19T07:13:14.877+10:002018-08-19T07:13:14.877+10:00My mother’s tzimmes is only carrots in a sweet sau...My mother’s tzimmes is only carrots in a sweet sauce. You have to use flour to thicken it or you just get carrots in sugar water. Sue Bursztynskihttps://www.blogger.com/profile/09362273418897882971noreply@blogger.comtag:blogger.com,1999:blog-3067098918914268503.post-46050834324261077502018-08-19T01:25:01.324+10:002018-08-19T01:25:01.324+10:00My mother made tzimmes for every holiday dinner, a...My mother made tzimmes for every holiday dinner, and now I make it for my grandchildren. Sweet potatoes, carrots and prunes, basically.Debnoreply@blogger.comtag:blogger.com,1999:blog-3067098918914268503.post-31366373173487269342018-08-18T20:58:10.735+10:002018-08-18T20:58:10.735+10:00Joseph
Ordinary sponge cake falls apart as soon ...Joseph <br /><br />Ordinary sponge cake falls apart as soon as you cut it. But babovka has shape and substance, and is a pleasure to linger over.<br /><br />And another thing. For those who worked hard all week, Saturdays were the one time of the week families could enjoy each other's company. Apart from the great taste, your babovka memories may also be about family togetherness.Helshttps://www.blogger.com/profile/02849907428208235392noreply@blogger.comtag:blogger.com,1999:blog-3067098918914268503.post-13718661257506511532018-08-18T20:51:36.950+10:002018-08-18T20:51:36.950+10:00Parnassus
I only know and love one of the types o...Parnassus<br /><br />I only know and love one of the types of pletzel you mentioned - flat bread spread with onion bits and poppyseeds. I don't know where your great gran came from, but is essential for every generation to get their ancestors' precious recipes. Helshttps://www.blogger.com/profile/02849907428208235392noreply@blogger.comtag:blogger.com,1999:blog-3067098918914268503.post-32800512498040068772018-08-18T20:44:32.270+10:002018-08-18T20:44:32.270+10:00Sue
When two of my father's brother's die...Sue<br /><br />When two of my father's brother's died from heart conditions in their early 50s-late 40s, mum put dad on a rigorous no-fat diet. Calf's foot jelly (putcha) was totally eliminated of course. Friends of mine felt sorry for dad and smuggled in putcha which dad had to eat, secretly, in the garage :)Helshttps://www.blogger.com/profile/02849907428208235392noreply@blogger.comtag:blogger.com,1999:blog-3067098918914268503.post-56546451666382765912018-08-18T15:25:42.005+10:002018-08-18T15:25:42.005+10:00Babovka definitely. A long, flat yeast cake made w...Babovka definitely. A long, flat yeast cake made with either chocolate, or coffee and poppy seed. Every Saturday morning, this was the highlight of the week. Shops may try and make babovka, but my mother was the expert.Josephhttps://www.blogger.com/profile/07701188167981018244noreply@blogger.comtag:blogger.com,1999:blog-3067098918914268503.post-92072988716262950112018-08-18T13:13:55.709+10:002018-08-18T13:13:55.709+10:00Hello Hels, When I was little, I did not like bor...Hello Hels, When I was little, I did not like borscht, although it was often served at our house. Perhaps it is time to give it another try-I am a more adventurous eater now! My family had (and has) a lot of good cooks and bakers in it, so there are too many favorite recipes to list at once. One great favorite my great-grandmother Alta made was called "pletzel." I have looked it up, but it usually refers to a kind of onion roll, not the flat cracker that my great-grandmother made that we ate with butter. We tried to watch her make it and get the recipe, but there must have been some special knack, and now the recipe seems lost--what a shame!<br />--JimParnassushttps://www.blogger.com/profile/08958901307538141468noreply@blogger.comtag:blogger.com,1999:blog-3067098918914268503.post-57157482915359885262018-08-18T12:07:51.491+10:002018-08-18T12:07:51.491+10:00Yes, chulent was made, in those days, by people wh...Yes, chulent was made, in those days, by people who couldn’t afford much. I am betting your Dad had a great relationship with just mother-in-law! 😏Sue Bursztynskihttps://www.blogger.com/profile/09362273418897882971noreply@blogger.comtag:blogger.com,1999:blog-3067098918914268503.post-59444383290247593432018-08-18T11:52:03.588+10:002018-08-18T11:52:03.588+10:00Hilary
every family and every town developed thei...Hilary<br /><br />every family and every town developed their very special recipes. Cornish pasties were brilliant, but I wonder if people outside Cornwall can get that brilliant golden flakiness.Helshttps://www.blogger.com/profile/02849907428208235392noreply@blogger.comtag:blogger.com,1999:blog-3067098918914268503.post-34397268174643895942018-08-18T11:48:48.762+10:002018-08-18T11:48:48.762+10:00Sue
Your mother's chulent, the slow-cooked me...Sue<br /><br />Your mother's chulent, the slow-cooked meat, veggies and beans casserole, had two great advantages. Firstly it was cheap because it was largely potato and beans, with left over bits of meat thrown in for flavour. Secondly it was made on a Friday afternoon and put into a low oven to stew until Saturday lunch, thus no work needed to be done on the Shabbat. I still make it now, but I use a crockpot instead of a slow oven *sigh happily*.<br /><br />Good on you for remembering calf’s-foot jelly. My father said he married my mother, specifically to get regular access to my grandmother's calf's foot jelly. It must have worked :)<br />Helshttps://www.blogger.com/profile/02849907428208235392noreply@blogger.comtag:blogger.com,1999:blog-3067098918914268503.post-15672294981274686302018-08-18T11:41:31.987+10:002018-08-18T11:41:31.987+10:00Andrew
sometimes we wish our parents and grandpar...Andrew<br /><br />sometimes we wish our parents and grandparents were from somewhere else. Hungarian food is almost always spectacular, as you found with the goulash soup you had in Budapest. But foods you did not grow up with may be an acquired taste.Helshttps://www.blogger.com/profile/02849907428208235392noreply@blogger.comtag:blogger.com,1999:blog-3067098918914268503.post-71924070291735839952018-08-18T10:39:39.137+10:002018-08-18T10:39:39.137+10:00Hi Hels - I love borscht ... I used to make it a l...Hi Hels - I love borscht ... I used to make it a lot when I lived in London and did most of my cooking ... I'm afraid it was probably the cheat's version ... but it was a staple in summertime. <br /><br />Fascinating history you've given us - just love the learning part ... then Sue's ideas too - the Brits have their foods ... ours probably were Cornish pasties - home made (only home-made) ... but my Ma was a very good cook ... lots of veg and great variety of all things.<br /><br />Cheers HilaryHilary Melton-Butcherhttps://www.blogger.com/profile/17596532480645510678noreply@blogger.comtag:blogger.com,1999:blog-3067098918914268503.post-2193374044328998792018-08-18T09:08:43.738+10:002018-08-18T09:08:43.738+10:00I remember borscht from my childhood, definitely n...I remember borscht from my childhood, definitely no meat involved. But my mother’s classic dishes included chulent, the slow-cooked meat, veggies and beans casserole you cook overnight so you can have a hot meal on the Sabbath. My young nephew Max(now twenty)made a wonderful chulent before going vegetarian... Mum remembers going to pick up her mother’s chulent and home-made challah from the local bakery, which had better ovens than private homes. She still makes it once every winter. She used to make calf’s-foot jelly, which, with a little salt and lemon juice was a feast fit for a king or queen. And chicken fat to spread in rye bread - till she learned that it was unhealthy! <br /><br />If you want to read some fiction with Jewish food in it, I recommend Melbourne writer Anna Ciddor’s children’s book, The Family With Two Front Doors, which is based on her own family in 1920s Poland. Like my mother, her grandmother used to go to the bakery to pick up the chulent and challah and my mum says it took her right back, reading that book. Sue Bursztynskihttps://www.blogger.com/profile/09362273418897882971noreply@blogger.comtag:blogger.com,1999:blog-3067098918914268503.post-89700021849730926772018-08-18T08:41:54.157+10:002018-08-18T08:41:54.157+10:00I've never had borscht but I must do so. Maybe...I've never had borscht but I must do so. Maybe I will make some as per your recipe but with meat :( No family dish here and the only really decent and at all exotic thing my mother ever cooked was chicken chow mein. Straying from the subject, I am not that fond of goulash, but wow, the goulash soup I had in Budapest was divine.Anonymousnoreply@blogger.com