Sounding a little distressed again, aren't you.
Sometimes yes, but generally I do fine as long as I stay out of the political news.
Which are frightening, but one hopes the internal
bodily news aren't so troublesome, but it sounds
as if they are.
And an Instagram channel; these days that can work magic.
I've not been on nor have to my knowledge
seen Instagram.
I have an account, but don't use it for much.
Perhaps you could become rich and famous.
I think that a Brie that smelled like feet was
somehow contaminated.
Not necessarily. Maybe by limburger?
Well, yes, that's the point. Brevibacterium linens is
the Fusskaese microorganism, which is supposed to be
part of the biome of the Limburger but not of the Brie.
Classic matzo brie
categories: Passover, breakfast, brei
yield: 1 batch
4 whole plain or egg matzos
4 lg eggs (use 5 for a softer, eggier matzo brie)
salt
freshly ground Gefen Black Pepper (optional)
3 Tb unsalted butter
h - Optional Accompaniments
cinnamon-vanilla sugar
Haddar Applesauce or other fruit sauces or compotes
maple syrup
Tuscanini Fruit Spread or other jam
Gefen Honey
sour cream
yogurt cream
fresh (unaged) goat or sheep farmer or cottage cheese
Choose the preparation and cooking style you prefer
(see below). Break the matzos, wet them with cold
water, squeeze them dry, according to the instructions,
and place them in a large bowl.
Beat the eggs until light and foamy.
For sweet matzo brie, season the eggs with 1/4 ts salt;
for savory matzo brie, season generously with lots of
salt and pepper to taste (keep in mind how bland plain
matzo tastes).
Stir the eggs into the matzo mixture and combine well. If
preparing either fluffy or pancake-like matzo brie, allow
the matzos to soak in the eggs for a while.
In a 10- to 12-in heavy skillet (nonstick works well),
heat the butter over medium heat until it sizzles. Add
the matzo batter, either adding it in all at once, like
an omelet or frittata, or dropping by heaping
tablespoonfuls, like pancakes.
Fry until golden brown on the bottom, then turn and fry
until done to taste on the other side: either golden and
fluffy or more well-done and crisp, according to preferred
method.
While hot, sprinkle with cinnamon vanilla sugar, or serve
with one or more of the other suggested accompaniments.
Variations
For Fluffy or Combination (Scrambled Egg-Style) Matzoh Brie
Soak the matzoh in cold water until soft but not mushy, and
gently press out moisture with your hands, or place in a
colander and press with the back of a spoon. The less
liquid it holds, the more egg it will absorb and the
fluffier it will be.
For Crisp, French Toast-Style Matzoh Brie
Soak the matzoh just long enough to soften it, then gently but
thoroughly press out the liquid with your hands, or place in a
colander and press with the back of a spoon. For the crispest
matzoh brie, moisten both sides of matzoh under the cold water
tap, then dry between paper towels.
For Fried Pancake-Like Matzoh Brie
Soak the matzoh in cold water until it is quite soft, almost
falling apart. Squeeze out as much liquid as you can with your
hands, or place in a colander and press with the back of a spoon.
Jayne Cohen, Jewish Holiday Cooking via kosher.com
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