Comments on: How To Make The World’s Best Latkes http://beerandnosh.com/2008/12/how-to-make-the-worlds-best-latkes/ Sun, 14 Mar 2010 06:14:52 -0700 http://wordpress.org/?v=2.9.2 hourly 1 By: Beer & Nosh » Blog Archive » Dumplings & Majong Photos http://beerandnosh.com/2008/12/how-to-make-the-worlds-best-latkes/comment-page-1/#comment-2253 Beer & Nosh » Blog Archive » Dumplings & Majong Photos Mon, 01 Mar 2010 19:35:30 +0000 http://beerandnosh.com/?p=967#comment-2253 [...] just like latkes and dreidel, only [...] [...] just like latkes and dreidel, only [...]

]]> By: choccycake http://beerandnosh.com/2008/12/how-to-make-the-worlds-best-latkes/comment-page-1/#comment-1200 choccycake Mon, 29 Jun 2009 13:11:03 +0000 http://beerandnosh.com/?p=967#comment-1200 Mmmmmmmmmmm, they are making me hungry! Mmmmmmmmmmm, they are making me hungry!

]]> By: Beer & Nosh » Blog Archive » Ryan Farr’s Pig Out http://beerandnosh.com/2008/12/how-to-make-the-worlds-best-latkes/comment-page-1/#comment-946 Beer & Nosh » Blog Archive » Ryan Farr’s Pig Out Mon, 04 May 2009 06:03:04 +0000 http://beerandnosh.com/?p=967#comment-946 [...] Elianna’s Mom:  Cinda - I think it’d be best if you looked away.  Remember that time we made your latkes? Maybe you should just read that again instead. This post… well, I wouldn’t feel [...] [...] Elianna’s Mom:  Cinda – I think it’d be best if you looked away.  Remember that time we made your latkes? Maybe you should just read that again instead. This post… well, I wouldn’t feel [...]

]]> By: Mike http://beerandnosh.com/2008/12/how-to-make-the-worlds-best-latkes/comment-page-1/#comment-869 Mike Sat, 04 Apr 2009 06:19:26 +0000 http://beerandnosh.com/?p=967#comment-869 Looks good. I may have to try making them. Looks good. I may have to try making them.

]]> By: Reverend Tex B. Acon http://beerandnosh.com/2008/12/how-to-make-the-worlds-best-latkes/comment-page-1/#comment-861 Reverend Tex B. Acon Tue, 31 Mar 2009 04:40:48 +0000 http://beerandnosh.com/?p=967#comment-861 I found your blog on Google and read a few of your other posts. I just added you to my Bacon News Reader. Keep up the good work. Look forward to reading more from you in the future. I found your blog on Google and read a few of your other posts. I just added you to my Bacon News Reader. Keep up the good work. Look forward to reading more from you in the future.

]]> By: Kevin http://beerandnosh.com/2008/12/how-to-make-the-worlds-best-latkes/comment-page-1/#comment-839 Kevin Wed, 25 Mar 2009 05:37:37 +0000 http://beerandnosh.com/?p=967#comment-839 Interesting recipe. I personally don't use matzo meal or potato starch to hold the mix together (the egg is usually enough), and depending on how many I'm intending on cooking I prefer to hand grate the potatoes and onions. It doesn't technically make a difference, but it has a great psychological effect and makes the end result taste better. Since that takes a lot longer, I usually grate the potatoes into a bowl filled with ice water to keep the potatoes from browning. Most importantly though (and something I'm surprised this recipe skimps on), I squeeze as much liquid as I can out of the potato/onion mixture. Wet potatoes makes for latkes which fall apart while frying and soggier latkes when they come out. Squeezing out the moisture makes your latkes crispy and delicious. Matzo meal and potato starch can help keep the mixture together, but I say why bother with stuff that isn't potato or onion in a latke. Plus, punching a wad of grated potatoes is a great way to relieve tension after you laboriously grated all those spuds by hand. Also, I don't think you're using enough oil. Oil should be about half an inch deep in those pans. Skimping on the fry oil is simply an insult to generations of Jewish mothers everywhere! Interesting recipe. I personally don’t use matzo meal or potato starch to hold the mix together (the egg is usually enough), and depending on how many I’m intending on cooking I prefer to hand grate the potatoes and onions. It doesn’t technically make a difference, but it has a great psychological effect and makes the end result taste better. Since that takes a lot longer, I usually grate the potatoes into a bowl filled with ice water to keep the potatoes from browning.

Most importantly though (and something I’m surprised this recipe skimps on), I squeeze as much liquid as I can out of the potato/onion mixture. Wet potatoes makes for latkes which fall apart while frying and soggier latkes when they come out. Squeezing out the moisture makes your latkes crispy and delicious. Matzo meal and potato starch can help keep the mixture together, but I say why bother with stuff that isn’t potato or onion in a latke. Plus, punching a wad of grated potatoes is a great way to relieve tension after you laboriously grated all those spuds by hand.

Also, I don’t think you’re using enough oil. Oil should be about half an inch deep in those pans. Skimping on the fry oil is simply an insult to generations of Jewish mothers everywhere!

]]> By: Beer & Nosh » Blog Archive » MSF Beer & Nosh Night http://beerandnosh.com/2008/12/how-to-make-the-worlds-best-latkes/comment-page-1/#comment-817 Beer & Nosh » Blog Archive » MSF Beer & Nosh Night Mon, 23 Mar 2009 19:02:45 +0000 http://beerandnosh.com/?p=967#comment-817 [...] I’ll just admit it: Anthony’s brisket was better than mine. The latkes, of course, were fantastic, since Eli personally hand made every one.  (Learn how to make your own, here) [...] [...] I’ll just admit it: Anthony’s brisket was better than mine. The latkes, of course, were fantastic, since Eli personally hand made every one.  (Learn how to make your own, here) [...]

]]> By: Beer & Nosh » Blog Archive » Mission Street Food: Beer & Nosh Night http://beerandnosh.com/2008/12/how-to-make-the-worlds-best-latkes/comment-page-1/#comment-758 Beer & Nosh » Blog Archive » Mission Street Food: Beer & Nosh Night Fri, 13 Mar 2009 05:38:14 +0000 http://beerandnosh.com/?p=967#comment-758 [...] With this á la carte spirit in mind, beers will be available in small pours, by the bottle, and flights.  Zak and I will be helping out on the beer end of things on the dining floor, answering questions and kibbitzing about beer, as well as delivering beer to the tables.  Karen will be keeping a stern eye on us as she runs the front on the house.  She’s provided me with a numbered map of the place, and really takes making sure that your food arrives hot and fast very seriously. She doesn’t need some nebbishy and klutzy beer-runners getting in the way and ruining her well oiled machine. While Zak and I apologizing for accidentally pouring beer on you, Eli will be contributing her skills in the kitchen ensuring that the latkes are fried to perfection. [...] [...] With this á la carte spirit in mind, beers will be available in small pours, by the bottle, and flights.  Zak and I will be helping out on the beer end of things on the dining floor, answering questions and kibbitzing about beer, as well as delivering beer to the tables.  Karen will be keeping a stern eye on us as she runs the front on the house.  She’s provided me with a numbered map of the place, and really takes making sure that your food arrives hot and fast very seriously. She doesn’t need some nebbishy and klutzy beer-runners getting in the way and ruining her well oiled machine. While Zak and I apologizing for accidentally pouring beer on you, Eli will be contributing her skills in the kitchen ensuring that the latkes are fried to perfection. [...]

]]> By: Brisket, Beer and Latkes at MSF « Burrito Justice http://beerandnosh.com/2008/12/how-to-make-the-worlds-best-latkes/comment-page-1/#comment-749 Brisket, Beer and Latkes at MSF « Burrito Justice Wed, 11 Mar 2009 08:47:28 +0000 http://beerandnosh.com/?p=967#comment-749 [...] Eli’s latkes! [...] [...] Eli’s latkes! [...]

]]> By: Beer & Nosh » Blog Archive » Messiah Bold Braised Brisket http://beerandnosh.com/2008/12/how-to-make-the-worlds-best-latkes/comment-page-1/#comment-746 Beer & Nosh » Blog Archive » Messiah Bold Braised Brisket Wed, 11 Mar 2009 04:47:03 +0000 http://beerandnosh.com/?p=967#comment-746 [...] as we’re embracing the Jewish theme with this dish, we’ll be serving it alongside of a world class latke. In fact, Eli takes her commitment to latke frying so seriously, she’s signed on the be in [...] [...] as we’re embracing the Jewish theme with this dish, we’ll be serving it alongside of a world class latke. In fact, Eli takes her commitment to latke frying so seriously, she’s signed on the be in [...]

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