Text 17980, 121 rader
Skriven 2014-10-12 06:29:02 av Dave Drum (1:18/200.0)
     Kommentar till en text av Michael Loo
Ärende: No eggs (2 formulae)
============================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> As time went by people found that they could use bread as a wrapper
 DD> to hold various bits of food since Jewish sage Hillel the Elder wrapped
 DD> lamb and herbs in a couple pieces of matzo brei.

 ML> A mighty messy sandwich, then.

 DD> Not substantially more so than PB&J on saltines. And probably a lot
 DD> more tasty. And it might not have been lamb (or mutton).

 ML> Matzo brei is sometimes like an omelet, in which case a
 ML> sandwich is possible but messy, and the rest of the time
 ML> like scrambled eggs with foreign matter in it, in which
 ML> case it would be impossible.

I have mis-spoke - I really meant matzah bread ... although the matzo brei with
which I am familiar is more like a French toast than an omelet. And I suppose
that old Hillel would probably have used chametz if it weren't Passover season.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Matzo Brei
 Categories: Five, Breads, Eggs
      Yield: 4 servings

      5    Matzos
    1/4 lb Butter
      5 lg Eggs
           Salt

  Break matzos into a colander into small pieces. Run under
  the tap and moisten well. Drain.

  Melt butter in a large skillet. My mother says the secret
  of matzo brei is lots of butter, so if in doubt, add more.
  Beat eggs in a bowl. Add matzos and mix well. Put into pan
  and cook, stirring constantly, until eggs are set. Salt to
  taste.

  NOTES: This is essentially Jewish French toast. In our
  house it has always been the traditional breakfast on
  Christmas mornings. My first husband, Doug, called it
  "fried cardboard," but he loved it. Everybody does. I've
  found that it's one of those foods that even the pickiest
  child will eat.

  If you are feeding children, be sure to let them be the
  ones to break up the matzos, which make a very satisfying
  noise. And if you want, you could add a little more
  butter. My mother always said that lots of butter was the
  secret to matzo brei, and I won't disagree. - Ruth

  From: http://www.ruthreichl.com

  Uncle Dirty Dave's Archives

MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Homemade Unleavened Bread (Homemade Matzah)
 Categories: Breads
      Yield: 6 Cookie sheets FULL

    1/4 c  Oil
    1/4 c  Honey
      2 ts Salt
      3 lg Eggs
  1 1/2 c  Water
  6 1/2 c  Bread or all-purpose flour

  In a large mixing bowl *, combine the oil, honey, salt,
  eggs, and water. Stir until well-mixed. Stir in about 4
  cups of the flour, then add more flour as needed and knead
  into a fairly stiff dough.

  Divide dough into 3 pieces. On a lightly floured surface,
  roll each piece into a large rectangle. You can make your
  matza as thin or as thick as you wish; we like ours rolled
  fairly thin (not thicker than pie crust, for example).

  Cut rolled dough into squares. (I use a pizza cutter for
  this.) Place squares onto lightly greased baking sheets.
  Prick with a fork. Sprinkle with salt if desired.

  Bake in a preheated 375oF/190oC oven. 

  For thin matza, bake 10-11 minutes. For medium matza,
  13-14 minutes. For thick matza, bake 15-20 minutes or
  until done. Matza should be very lightly browned on top.
  Over-baked matzah will be hard and not very good, so be
  careful to not bake too long!

  Removed baked matzah from baking sheet and place on wire
  rack to cool, covered with a clean towel. Store in an
  airtight container or bag.

  Yield: 6 cookie sheets full

  NOTES:

  * If you have a bread machine, you can use the dough cycle
  for this step. Just place ingredients in machine in order
  listed and allow it to knead until a smooth dough has
  formed. Remove dough from machine (before "rising time"
  has started) and proceed with step 2.

  A Kitchen Aid mixer with a dough hook can also be used for
  step 1 in this recipe.

  From: http://www.tammysrecipes.com

  Uncle Dirty Dave's Archives

MMMMM

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