Food Jewish Food - how many have you tried?

?? Cake ??

Maybe you mean gefilte fish? A sort of mini-loaf or ball of minced fish, onion and spices, matzah meal, etc.? It's often served with chryne (horseradish puree, sometimes mixed with beet).... Only thing I can think of....

 

I don't know, it's something that I read. I don't think it's cake as in a sweet desert, or even sweet, more like (heavy??) bread topped with horseradish. Sorry, I wish that I knew more.

 

19 and it is probably never going to increase ;-)

 

mmmm I want some latkes now.

 

Somewhere around 8 or 9.
The list of items I have never heard of and definitely never seen is closer to 30.

 

I'm totally making sweet potato latkes for Thanksgivukkah....

 

Mmmm.....sounds good!

 

I am sooo craving a Nova lox bagel from Artie's now. Everything bagel, tiny schmear of cream cheese, capers, red onion, lettuce, tomato, and perfectly gorgeous lox....

 

You need some gribines, schmaltz herring, and Tam Tams. Not all at once, though.

 

All of them plus many others because as @Levite points out this is the most basic list possible.
I don't see matzo brei the morning after Passover meal.

 

41/50, but I'm Jewish.

I am told that only charoset was actually invented by Jews. Most other "Jewish foods" were borrowed from the countries/cultures of Europe and the Middle East. So, of course some of these things would be familiar parts of Russian, German, Polish, Hungarian, etc. cuisine.

 

well, sure. Jewish foods are what poor people tended to eat in countries where Jews lived - scraps, leftovers, filler, etc. That sure does explain kishka and cholent, right?

 

Not always. There are poor people's foods and rich people's foods among Jewish foods. Chulent, for example, can be made poor-- mostly beans and potatoes, with just a little scrap meat-- or richer, with more meat and better, grains, spices, wine or beer or liquor, etc.

Likewise, one can make poor people's meat (say, pipiklach-- chicken gizzards-- with onions and barley) or rich dishes like stuffed goose or braised beef roast, for both of which there are Ashkenazi recipes I know.

Even kugel: made poor, it's just potatoes with a little onion and an egg. Made richer it can be noodles, farmer cheese, raisins and butter, spices, and several eggs.

And that's not even counting recipes from Sefardi and Mizrachi communities where Jews fared much better for longer than Jews ever prospered in Eastern Europe.

 

Yea, don't get me started on the poor food thing.
/start rant
It frustrates me to no end that companies that make kosher food charge outrageous amounts of money and often don't provide a comparable level of product because they know they have a captive audience.
Kosher butchers can be the worst for this.
Chickens that still have feathers attached, steaks that aren't cut level, fatty briskets, and all of them costing significantly more than non kosher meat.
Bakery items aren't as bad but I YMWV.
One of my sister-in-laws who is frum says it is a mitzvah to clean the chickens or make the tough meat edible and that paying extra is to be expected.
It's one thing to keep tradition, it's another for people to take advantage.
/end rant