What is your favorite Jewish Food?

No idea if this is Jewish or not, but I get it at a Jewish deli on Baltimores west side called Caplans Delly. The Reuben. I absolutely hate swiss cheese, the smell of it will make me sick to my stomach, but I will eat it on their Reuben (brisket/swiss cheese/their own thousand island dressing/sauerkraut).

Also, it has to be from the one on Ambassador rd, for anyone in Baltimore.
 
Bagels

With Coffee in the Morning or for your Burger or Pizza at Lunch.

This thread is making me Hungry. :):D
 
Although not Kosher, Katz's Deli on Houston St. made some great Pastrami and Corned Beef sandwiches... :thumbup:
 
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Grew up in Brooklyn. My favorite Jewish foods (from the deli) were: Hebrew National franks, knishes (Shatzkins were the best) and either pastrami or corned beef on rye with a big dill pickle. My favorite Jewish dessert was
Adele Rosen*****. I was crazy about her (and she overlooked the fact I am a Goy!). :D Fond memories growing up in Boro Park!
 
Actually bagels are not originally Jewish but Austrian. Sadly as the bagel has become more popular here much of it isn't made properly. It's supposed to be chewy and is first boiled then baked !
Lox and pickeled herring are not Jewish either .Herring was a very important food source for northern Europe.Smokes salmon also was very important.
There are a number of dishes invented by Jews during the very creative renaissance in Italy ! Cholent [beef stew ] was one of them .The Jews have absorbed foods from where ever they lived and spread their cuisine when they moved.
I eat and enjoy all of the above !
 
Gourmet kosher food is an oxymoron. :D

If you eat at a Jewish deli much you should have the phone number of your cardiologist on quick dial. I speak from experience.

Matzo ball soup? :eek: It's terrible what they do to those poor matzos just to make soup. ;)

I'm surprised that Bizarre Foods hasn't done a show on kosher cooking.
 
We ate good East European peasant food. My grandparents WERE East European peasants. :p
We even used Russian names for some foods: borsht, kasha, chrein.
 
annr said:
Have you tried Rubens up the street near Harvard and Commonwealth? It is kosher and I like the food better than Zoftigs.

Let's see:
pickled tongue on rye
roast chicken
stuffed cabbage
matzoh ball soup
knishes



yum!
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Yep. Jewish food is good food. I like it all ... but I'll admit to a special fondness for matzoh ball soup. It'll cure whatever ails ya.
 
annr said:
Bring your wallet! I think that they fly much of the food in from NYC, but it is worth trying IMO. Sometimes I go there for my birthday, as opposed to a 'fine dining experience' with the atmosphere, etc.

Yeah, I made myself hungry again too.:D
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We go to Vegas a least once a year. This year we went to the Stage Deli in Caesars Palace. It was excellent. They fly much of the food in from NYNY. I go to Juniors Restaurant/Deli at MGM at Foxwoods. They get their foods from NY also. The original is in Brooklyn.:thumbup:
 
shaldag said:
If you go to Ruben's, the best thing on offer is their super sandwiches.

You know, corned-beef-romanian pastrami-tongue-chopped liver-russian dressing on rye kind of thing.

However, the best of that breed is on New York's Lower East Side.
Can't rem,ember the namer of the Deli, but it on Grand Street off Delancey. I just looked on the web, and I can't find it. I bet it shut down.

Then there is always Ratners (also lower East Side). No meat (real kosher places will not generally have both meat and milk products, and never serve them together). but for a Sunday breakfast of blintzes, sour cream, latkes, whatever---that'll do ya. Bring a power drill to take care of the clogs in yur arteries afterward.

As far as a favorite food, I like brisket. Cooked low & slow. The best brisket to be found in MA or in Israel is at Chez Shaldag. (It beats Rubens hands down.) Maybe next summer I'll cook one up for a few forumites in Boston. Ren, you cal always bike in & back from Michigan--that's what it will take to get the brisket pounds off......
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I will try Rubens, and I am going to NY City at the end of the month with my girl friend. I'll go down to the Lower East Side too. I cook beef brisket also, I like to braise alot of my food. Short ribs,brisket,veal shanks, etc. Those blintzes and latkes sure sound good. I had chopped liver and pastrami at the Stage Deli in Vegas. Delicious, to say the least.
 
I used to work at a Jewish, Kosher Frozen Institutional food mnfg. co., it was run with Jewish managment, with Portugese(sp?) workers, a Mexican President and a Hungarian Mechanic, my favorite food was the picadino(sp?) the portugese women would make lunchtime, or the stuffed cabbage they made by the thousands of pounds.
 
One of the very very few disadvantages of living in a small country village is the lack of food variety. We have a good Chinese restaurant, but that's about as exotic as it gets. We have to drive to the city for eating choices but that unpleasant prospect reduces the motivation somewhat.

As for Jewish food, I'd probably have to go to Sydney for that. Forget it!
 
Shawn B. said:
Gefilte fish :thumbup:
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Sliced thick with some good mayo, sliced pickle and a wafer thin red onion on good bread, that's nice. Kindof an acquired taste though, so I assume you're being sarcastic. :D

Ya, as has been mentioned, what people know of as Jewish food isn't really strictly Jewish, but peasant food done up the Jewish way and amalgamated through their travels. Even families that never kept Kosher have a unique way of doing things, and the kosher laws kindof crept in like old wive's tales. For example my grandmother would always say that you shouldn't eat ice cream after a beef meal, or milk with fish because your stomach would get upset. Oysters on the other hand (shellfish is verboten) could be consumed if they were stuffed in meat and pastry filling, in other words covered up so noone knew what they were.

I can't pass by a good knish. I also love this thing I tried once that apparently is a Yemeni Jewish kindof pancake. I have no idea what it's called, and it's so similar to other things that noone ever knows what I'm talking about, but different enough to remember fondly. Best way I can describe it is like an eggy pastry fried pancake stuffed with itself. You serve it with sour cream or thick kefir style yogurt, and it's awesome.
 
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