Thursday, October 23, 2008

Jewish, Out; East European, In


Don't mention the word "Jewish" too often in the NYTimes, Mark Bittman.

Not even in recipes:-

in fact the very qualities of kasha that make it unappealing elsewhere — its grassiness, its too-soft texture — are the same ones that vault kasha varnishkes to the highest ranks of Eastern European cooking.

But in Bitten's blog (here), he writes:

Today’s Minimalist column and video, about kasha varnishkes, the Eastern European Jewish thing I grew up eating

Viva la difference!

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