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May 21, 2013, 12:33pm

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Any Port in a Storm :: Dockside Dining :: The Galley :: Eastern European and Jewish Cooking
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AuthorTopic: Eastern European and Jewish Cooking (Read 2,495 times)
bjd
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Re: Eastern European and Jewish Cooking
« Reply #30 on Feb 10, 2012, 12:45pm »		[Quote]
I have never heard of it either.
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bixaorellana
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Re: Eastern European and Jewish Cooking
« Reply #31 on Feb 10, 2012, 4:55pm »		[Quote]
Mockchoc, that's so interesting. It is a gala version of the plain cheese.

Oh, Casimira -- how often you must have uttered that same sentence! :'(

Bjd's & Casimira's comments point up not only how much gets lost in migration, but how regional food has always been around the world. Maybe that kind of cheese was not part of where your families were from.

I realize eggs are a symbol of rebirth & all that, but when you see how many are used for celebrating Easter in E. European cuisine it makes you wonder if chickens lay more in springtime. Anyone know?

This recipe is not egg-cheese, but made from eggs and cheese:
http://easteuropeanfood.about.com/od/crossculturaldesserts/r/paskacheese.htm
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mockchoc
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Re: Eastern European and Jewish Cooking
« Reply #32 on Feb 11, 2012, 6:17am »		[Quote]
Not sure if I was clear but I meant the borscht recipe. I know nothing of the cheese.
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bixaorellana
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Re: Eastern European and Jewish Cooking
« Reply #33 on Feb 11, 2012, 7:13am »		[Quote]
:o Oh! I really misunderstood. I did think you meant the cheese. :-[
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mockchoc
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Re: Eastern European and Jewish Cooking
« Reply #34 on Feb 12, 2012, 7:16am »		[Quote]
Sorry, I wasn't very clear. I wrote all about the borscht and it got lost in cyber world so when I wrote it again I was still thinking of the soup information.
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