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Kosher Style
Kosher style refers to Jewish cuisine—most often that of Ashkenazi Jews—which may or may not actually be kosher. It is a stylistic designation rather than one based on the laws of ''kashrut''. In some U.S. states, the use of this term in advertising is illegal as a misleading term under consumer protection laws. Jews who do not keep kosher, but wish to restrict themselves to eating ethnically "traditional style" foods may consider themselves to be keeping kosher style. History The concept can be traced back to ''Fressfrömmigkeit'', a term that was used in Germany to denote a type of eating style or food identity that revolved around religious practice. The actual term "kosher style" was invented by Nathan Handwerker, co-founder of Nathan's Famous. Because Nathan's lacked rabbinic supervision and the meat was not kosher, Handwerker advertised his all-beef hot dogs as kosher style because they were not made from pork or horse meat, both of which are considered tre ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Schwartzs Montreal Hebrew Deli 2010
Schwartz's, also known as the Schwartz's Deli and the Montreal Hebrew Delicatessen, is a Jewish delicatessen restaurant and take-out, located on Saint-Laurent Boulevard in Montreal, Quebec, Canada. It was established in 1928, by Reuben Schwartz, a Jewish immigrant from Romania. Its long popularity and reputation has led to it being considered a cultural institution and landmark in Montreal. Offerings Schwartz's signature dish is a smoked meat sandwich served on rye bread with yellow mustard. The meat is served by the fat content: lean, medium, medium-fat or fat. Medium and medium-fat are the most popular. According to journalist Bill Brownstein, the classic Schwartz's meal includes a medium-fat sandwich, fries, half-sour pickle, coleslaw, red pepper, and a black cherry soda. The staff of Schwartz's credits the unique flavour of their smoked meat to their mandatory 10-day meat curing time, the high turnover of their meat, and their brick smoke-house covered with over 90 year ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shellfish
Shellfish, in colloquial and fisheries usage, are exoskeleton-bearing Aquatic animal, aquatic invertebrates used as Human food, food, including various species of Mollusca, molluscs, crustaceans, and echinoderms. Although most kinds of shellfish are harvested from Seawater, saltwater environments, some are found in freshwater. In addition, a few species of land crabs are eaten, for example ''Cardisoma guanhumi'' in the Caribbean. Shellfish are among the most common food allergy, food allergens. Despite the name, shell''fish'' are not fish. Most shellfish are Trophic level, low on the food chain and eat a diet composed primarily of phytoplankton and zooplankton. Many varieties of shellfish, and crustaceans in particular, are actually closely related to insects and arachnids; crustaceans make up one of the main Subphylum, subphyla of the phylum Arthropoda. Molluscs include cephalopods (squids, octopuses, cuttlefish) and bivalves (clams, oysters), as well as gastropods (aquatic spe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Knish
A knish or knysh ( or , ) is a traditional food of Eastern European origin, characteristic of Ukrainian and Ashkenazi Jewish cuisine. It typically consists of a filling covered with dough that is baked or sometimes deep fried. In most traditional versions, the filling is made entirely of mashed potato, kasha ( buckwheat groats), or cheese. Other varieties of fillings include beef, chicken, sweet potatoes, black beans, or spinach. Knishes may be round, rectangular, or square. They may be entirely covered in dough, or some filling may peek out of the top. Sizes range from those that can be eaten in a single bite hors d'oeuvre to sandwich-sized. Etymology Knish (קניש) is a Yiddish word of Slavic origin, related to Ukrainian words ''knysh'' (книш) and Polish ''knysz'', the exact origin of which is unknown. It could be connected to the Ancient Greek term κνίση - "smell of roasting meat". In Ukraine and other Eastern European countries The ancestor of the kn ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gefilte Fish
Gefilte fish (; from , , lit. "stuffed fish") is a dish made from a poached mixture of ground deboned fish, such as carp, whitefish, or pike. It is traditionally served as an appetizer by Ashkenazi Jewish households. Popular on Shabbat and Jewish holidays such as Passover, it may be consumed throughout the year. It is typically garnished with a slice of cooked carrot on top. Historically, gefilte fish was a stuffed whole fish consisting of minced-fish forcemeat stuffed inside the intact fish skin. By the 16th century, cooks had started omitting the labor-intensive stuffing step, and the seasoned fish was most commonly formed into patties similar to '' quenelles'' or fish balls. In Poland, gefilte fish is referred to as ("carp Jewish-style"). Origins Gefilte fish likely originated in non-Jewish, German cooking. The earliest historical reference to ''gefuelten hechden'' (stuffed pikes) comes from '' Daz Buoch von Guoter Spise'' (''The Book of Good Food''), a Middle High ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Whitefish Salad
Whitefish salad is a salad of smoked freshwater whitefish and mayonnaise. Whitefish salad is a staple fare of Ashkenazi Jewish American cuisine, often found at appetizing stores and Jewish delicatessens. Ingredients Common ingredients that can be added to whitefish salad include dill, lemon juice, capers, celery, chives, green peppers, vinegar, hard-boiled egg, and mustard. The mayonnaise can be substituted with sour cream, lebneh, or crème fraîche. Whitefish is often served on a bagel. Culture Whitefish salad is commonly served for Yom Kippur break fast and Hanukkah, as well as for sitting shivas, bar/bat mitzvahs, and other gatherings. '' Tablet Magazine'' founder Alana Newhouse included whitefish salad in her book "The 100 Most Jewish Foods." Food critic Mimi Sheraton recommends whitefish salad as a topping for toast or dark pumpernickel. History Whitefish salad originated in North America among Ashkenazi Jewish immigrants. Ashkenazi Jews discovered that the fre ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Smoked Sable
Smoked sable (also known as sable, sablefish, or smoked black cod), is sablefish that has been smoked. Smoked sable is often prepared with paprika. Alongside lox, hot-smoked whitefish, mackerel, and trout, Jewish delis often sell sablefish (also sometimes referred to as black cod in its fresh state). Smoked sablefish, often called simply "sable", has long been a staple of New York appetizing stores, one of many smoked fish products usually eaten with bagels for breakfast or lunch in American Jewish cuisine.Marian Burros, "The Fish that Swam Uptown", ''New York Times ''The New York Times'' (''NYT'') is an American daily newspaper based in New York City. ''The New York Times'' covers domestic, national, and international news, and publishes opinion pieces, investigative reports, and reviews. As one of ...''May 16, 2001, page F1/ref> While "sable" or "sablefish" is the common name, delis often do not serve sablefish, but rather other types of "black cod" wit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bagel And Cream Cheese
A bagel and cream cheese (also known as bagel ''with'' cream cheese) is a food pairing that consists, in its basic form, of a sliced bagel spread with cream cheese. Bagels with cream cheese are traditionally and most commonly served sliced horizontally and spread with cream cheese and other toppings. Bagels with cream cheese are common in American cuisine, especially in the cuisine of New York City and American Jewish cuisine. Bagels with cream cheese became popular in the 1980s as they expanded beyond Jewish communities. Bagels served closed as a sandwich also became increasingly popular for their portability. The basic bagel with cream cheese serves as the base for other items such as the " lox and schmear", a staple of delicatessens in the New York City area and across the U.S. Some non-Jewish ingredients take well to bagel sandwiches, such as eggs and breakfast meats, cold cuts and sliced cheese. On the other hand, several traditional Jewish toppings for bagel halves do ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chopped Liver
Chopped liver (, ''gehakte leber'') is a liver pâté popular in Ashkenazi Jewish cuisine. This dish is a common menu item in kosher Jewish delicatessens in Britain, Canada, South Africa, Argentina and the United States. Preparation and serving The dish is often made by sautéing or broiling liver and onions, adding hard-boiled eggs, salt and pepper, and grinding that mixture. The liver used is generally veal, beef, or chicken. The quintessential fat used is schmaltz, but different methods and materials exist, and the exact process and ingredients may vary from chef to chef. Chopped liver is often served on matzah, or with rye bread as sandwiches. File:כבד קצוץ.jpg, Chopped liver File:Chopped liver.jpg, A chopped liver meal on bagels with sour cream herring and onions Variations and alternatives Chopped liver is high in protein, but also high in fat and cholesterol. There are low-fat, mock and vegetarian alternatives, often made of a combination of peas, l ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ashkenazi Jews
Ashkenazi Jews ( ; also known as Ashkenazic Jews or Ashkenazim) form a distinct subgroup of the Jewish diaspora, that emerged in the Holy Roman Empire around the end of the first millennium CE. They traditionally speak Yiddish, a language that originated in the 9th century, and largely migrated towards northern and eastern Europe during the late Middle Ages due to persecution. Hebrew was primarily used as a literary and sacred language until its 20th-century revival as a common language in Israel. Ashkenazim adapted their traditions to Europe and underwent a transformation in their interpretation of Judaism. In the late 18th and 19th centuries, Jews who remained in or returned to historical German lands experienced a cultural reorientation. Under the influence of the Haskalah and the struggle for emancipation, as well as the intellectual and cultural ferment in urban centres, some gradually abandoned Yiddish in favor of German and developed new forms of Jewish relig ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Delicatessen
A delicatessen or deli is a grocery that sells a selection of fine, exotic, or foreign prepared foods. Delicatessens originated in Germany (contemporary spelling: ) during the 18th century and spread to the United States in the mid-19th century. European immigrants to the United States, especially Ashkenazi Jews, popularized the delicatessen in U.S. culture beginning in the late 19th century. Today, many large retail stores like supermarkets have deli sections. Etymology ''Delicatessen'' (meaning ''Delicacies'') is a German loanword which first appeared in English in the late 19th century and is the plural of . (Albeit common then, the german spelling with "c" is meanwhile dated.) The German form was lent from the French , which itself was lent from Italian , from , of which the root word is the Latin language, Latin adjective , meaning "giving pleasure, delightful, pleasing". The first U.S. short version of this word, ''deli'', came into existence probably after World War ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hasia Diner
Hasia Diner Hasia R. Diner is an American historian. Diner is the Paul S. and Sylvia Steinberg Professor of American Jewish History; Professor of Hebrew and Judaic Studies, History; Director of the Goldstein-Goren Center for American Jewish History at New York University and Interim Director of Glucksman Ireland House NYU. Academic work In 2002 she published ''Her Works Praise Her: A History of Jewish Women in America from Colonial Times to the Present''. In 2009 she published ''We Remember with Reverence and Love: American Jews and the Myth of Silence after the Holocaust, 1945-1962''. According to Adam Kirsch, the book "drive(s) a stake, once and for all, through the heart of a historical falsehood that has proved remarkably durable. This is the notion that, as Diner’s subtitle has it, American Jews were initially 'silent' about the Holocaust—that the greatest catastrophe in Jewish history was somehow swept under the rug of American Jewry's collective consciousness." Din ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shabbat
Shabbat (, , or ; , , ) or the Sabbath (), also called Shabbos (, ) by Ashkenazi Hebrew, Ashkenazim, is Judaism's day of rest on the seventh day of the seven-day week, week—i.e., Friday prayer, Friday–Saturday. On this day, religious Jews remember the biblical stories describing the Genesis creation narrative, creation of the heaven and earth in six days and the redemption from slavery and the Exodus from Egypt. Since the Hebrew calendar, Jewish religious calendar counts days from sunset to sunset, Shabbat begins in the evening of what on the civil calendar is Friday. Shabbat observance entails refraining from 39 Melachot, work activities, often with shomer Shabbat, great rigor, and engaging in restful activities to honor the day. Judaism's traditional position is that the unbroken seventh-day Shabbat originated among the Jewish people, as their first and most sacred institution. Variations upon Shabbat are widespread in Judaism and, with adaptations, throughout the Abraham ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
