Apr. 19th, 2017

dorchadas: (JCDenton)
Last night after Japanese class, [personal profile] schoolpsychnerd and I stopped by the local watering hole for dinner, since we haven't spent much of our restaurant budget for this month and we both really wanted hamburgers. It's funny--I'll go weeks without eating any bread at all because I don't want any, and all it takes is one holiday saying I can't eat bread to make me want to dig into a nice sourdough with loads of butter.  photo emot-v.gif

I got a steak sandwich, the same food I got the first time I ever went there years ago. That time I made the mistake of ordering it rare, because it's steak, right? That's what you do. Well...sure, if you're eating it with a knife and fork. With a steak sandwich it meant I tore the bread to pieces trying to rip off chunks of steak with my teeth, and this time I learned and ordered it medium.


Though looking at it now, it makes me want a cheesesteak...

During Japanese class, I talked a bit with Aya-sensei about Pesach foods and she was pretty dismissive of matzah for not tasting like anything. And mostly she's right, though [personal profile] schoolpsychnerd did manage to find a brand that was olive-oil-and-herb flavored that was pretty good on its own. But just yesterday, I learned that cracker matzah is an invention of the modern age due to transportation and storage concerns, and that previous matzah was all soft like chapatis or tortillas! The source I read is here, though there's also RealMatzah.com, which looks like an Angelfire page from the 90s but has plenty of rabbinical opinions on soft matzah.

Some googling found a bakery in New York that makes it and ships it overnight, but there's no products listed on the website so I'm not sure if it's still in business or not. Maybe we can try making it ourselves, now that Pesach is over and there's no halakhic concerns if we screw up the recipe.

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