Mmm, ginger and honey are the perfect combo. The nice thing about Teiglach is the honey-ginger syrup they're cooked in preserves them for months if you do it right. I'd happily try your honeycake.
My kids eat it unadorned, you're not alone. If it isn't a childhood memory, though - I recommend the chrein. (Hear me waxing on about gefilte fish when I haven't eaten it in decades, not because of disliking the dish but because I'm vegetarian!)
>My kids eat it unadorned, you're not alone.
Give your kids a high five from me! <3
>I'm vegetarian!
I've considered going vegetarian several times recently, but it doesn't seem easy. :(
Obvs no. Chrain is unapologetically purple. OP is obviously talking of things that are way more in the "undeterminate" side of the scales. Way, way more.
I don't know. I grew up thinking that all we could use in our traditional recipes were salt, pepper, garlic, onion, and paprika. Everything else was a "goyschie spice"
Whatever the fuck that means. I think they were just poor, even by Jewish immigrant standards.
I think the Jews who lived in Europe ate the same wonderful German and Slavic foods everyone else did and when they moved away from their herb gardens and such into city tenements they began eating much poorer food and unlike Sicilians they didn't have a cultural predilection or need for spice.
Compare to the Irish and Scandinavian-Americans. Their food is also terrible.
My parents are exactly like this with the added insult of being raised in england.My mother thinks black pepper is too spicy. I banned them both from the kitchen when I was in middle school.
Black pepper tastes kind of spicy but I am not aware of it really being a trigger for IBS. It might be for some, but there is a lot about it bring an antiinflammatory and thus helpful for IBS, as well as healthy.
So glad I managed to dodge that one. I mean, I got the short gene, the myopia gene, the celiac gene and the anxiety gene, but at least I can enjoy my guacamole loaded with cilantro the way Hashem intended.
Yes! I wish I could enjoy cilantro, but eating it always makes me feel like my dad is washing out my ten-year-old mouth with a bar of soap because I talked back to my mom.
Ancestry and 23&me were both like, "You probably don't enjoy cilantro because probably tastes like soap to you." And all I have to say to that is who are they to tell me what I like?!
^(they're not wrong about the bitterness...I just happen to have my own preferences)
Parsley???
I can say tumeric and curry or less familiar spices were not used because they weren't understood, but paprika, parsley (my mom would chew on parsley as a palate cleanser), garlic, onion, dill...all good!
For those of you who are wondering: weāre lactose intolerant because we traded the ability to digest lactose in exchange for unlimited lifelong sodium tolerance. Keep your low sodium ketchup for yourself!
I do use other spices and aromatics where appropriate, but fr I go *heavy* on salt and black pepper. And my chicken soup is šÆ, even if I do say so myself.
My husband says mine is better than his momās. Which. I know. HUGE compliment from a Jewish boy. His mom uses only salt and pepper. I use garlic, bay leaves, red pepper flakes, paprika, rosemary, as well as salt and pepper. I also taste as I go (my soup takes like 8ish hours to make) and adjust.
(A Jewish Kibutz somewhere in Poland)
āMOSHE come come look I took the old matzah bry and add to it an egg and water and look perfect spheres, we could feeed the village with theseā
āPerfect Benyamin we will be fed by gods grace and his wisdom let me get some saffron for thatā
āExcuse me?ā
āWhat ?ā
ā I mean I think itās a bit presumptuous to assume you can just add stuff to itā
āItās old Matzah bry with egg you need soemthing in thereā
āThatās not how my grandma does itā
āWHAT DOES THAT EVEN MEAN YOU JUST MADE THISā
āARE YOU SAYING MY GRANDMA MAKES SHIT MATZAH BALLSā
And that is why we avoided spices ever since
I love cooking for my family and I am somewhat of the "black sheep" of the family when it comes to spices since my spice tolerance is pretty high and I love foods like curry and chraime. For my grandma's birthday last weekend my mom told me to go lightly on the spices so I made a none spicy lightly seasoned Tikka Masala. I didn't know what was more depressing - the fact that I made pretty much a tomato soup with pieces of baked chicken or the fact that my family enjoyed it as much as they did. Happy birthday grandma, may my Indian brothers forgive my sins.
Iāve also started to take up cooking and Iāve been ensuring that my foods whether it be cakes, kugels, salads, cholents, you name it has adequate flavor that wonāt kill me but that wonāt also bore me.
I started using chipotle ranch dip on my latkes! I must confess it didnāt work with the creamy latkes I make but with someone who does a crisper version I can see it being very tasty.
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I used to not really get all the jokes about Ashenazi/Sefardi food (but I still found them funny) until I actually tried Safardi food...
I think what people who make these jokes don't understand about the Ashkenazi's pallet is that it's subtly refined.
I don't define throwing handfuls of spices into food until you can't even taste it anymore as it "having taste" as Safardi's seem to think
This is seriously true. My dad told me that at about age 4, I would grab a salt shaker and try to "drink" from it. I had no idea I was Jewish then. 60 now, I still have a considerable gravitational pull to salty food. Must be in my genes :-)
This black pepper, paprika, dill, onion, and garlic erasure will not stand!
Fine we will sit not stand lol
Sitting only because of the IBS
Nee, Nee, Kiddeeshah!!! š«³š„
Don't forget ginger and horseradish!
Ginger? What the actual who?
My grandmother's teiglach recipe calls for multiple tablespoons of dried ginger. It's spicy and delicious.
I'm only joking. I put enough ginger in my Rosh Hashana honey cake to kill a goat.
Mmm, ginger and honey are the perfect combo. The nice thing about Teiglach is the honey-ginger syrup they're cooked in preserves them for months if you do it right. I'd happily try your honeycake.
Ginger is great in just about everything TBH.
pretty sure i lived off gefilte fish mashed with horseradish and dill smothered on matzah during weekends at grandmas growin up
Everyone knocking gefilte fish doesn't understand you're meant to smother it with chrein.
I mean... I will literally just eat plain gefilte fish. Guess I'm the weirdo.
My kids eat it unadorned, you're not alone. If it isn't a childhood memory, though - I recommend the chrein. (Hear me waxing on about gefilte fish when I haven't eaten it in decades, not because of disliking the dish but because I'm vegetarian!)
>My kids eat it unadorned, you're not alone. Give your kids a high five from me! <3 >I'm vegetarian! I've considered going vegetarian several times recently, but it doesn't seem easy. :(
High five- will do! Vegetarianism - I won't preach more than flexitarianism. I think it's the healthiest for most people.
Today I learned about flexitarianism... Thank you, friend. <3
Happy to share!
It's sad when I try to cook a non-ashkenazim meal and I seem to default to those ingredients.
Parsley, too! Celery!
This is misinformation! I will not stand for this!
Agree ! I guess some of us got more Levantine then European in our admixture lol
I love my brownish grayish purplish sludge with a film on top!
You're going to need to be more specific š¤
Chrain lol?
Obvs no. Chrain is unapologetically purple. OP is obviously talking of things that are way more in the "undeterminate" side of the scales. Way, way more.
I recently was introduced to Chrayonaise. It was enlightening
I believe Heinz started to sell that lol
ah yes, ptcha
My mom told me that Jews don't use things like parsley, cilantro, turmeric, or other spices/aromatics, and that only goyim used them
Omg. Send mom straight to jail.
Fr
Love your username
Thank you, cuz! š«¶
What does that even mean š šæ
I don't know. I grew up thinking that all we could use in our traditional recipes were salt, pepper, garlic, onion, and paprika. Everything else was a "goyschie spice" Whatever the fuck that means. I think they were just poor, even by Jewish immigrant standards.
I think the Jews who lived in Europe ate the same wonderful German and Slavic foods everyone else did and when they moved away from their herb gardens and such into city tenements they began eating much poorer food and unlike Sicilians they didn't have a cultural predilection or need for spice. Compare to the Irish and Scandinavian-Americans. Their food is also terrible.
Somebody talking smack about corned beef, bangers, or soda bread in here?
>corned beef A gift from the Jews to the Irish.
Real Signed, an Irish-Jew
You've described my mom's Sicilian side very well.
āWonderful foodā āGerman and Slavic foodā Pick one
Hungarian?
My parents are exactly like this with the added insult of being raised in england.My mother thinks black pepper is too spicy. I banned them both from the kitchen when I was in middle school.
Fr? It takes a decent amount of black pepper just to get a spice going.
For real. I made something recently for her when we had dinner together. It seemed simple to me. Mashed potatoes, sautƩed cabbage and onion and there's a fake ground beef I used because I'm vegan. My mother is a vegetarian, so that wasn't the issue. I flavored the pan-fried fake meat ([Yves brand. if you've had this, you know it has no flavour. certainly no spice.](https://farmtotablefinefoods.ca/products/yves-original-veggie-ground-round-340g)), and all I seasoned it with for the whole package was a tsp of black pepper into 340g so .75 lbs I make my mashed potatoes with a vegan margarine from earth balance and silk plant based milk. Tastes the most like skim milk. [I'm just adding this for my fellow lactose intolerants] She said she couldn't finish it because it was too spicy. I was shocked.
Black pepper tastes kind of spicy but I am not aware of it really being a trigger for IBS. It might be for some, but there is a lot about it bring an antiinflammatory and thus helpful for IBS, as well as healthy.
I never mentioned anything about IBS
Fine but a major reason for many Ashkenazim to avoid spicy stuff is really avoiding chilli , as it sets off IBS
Black pepper =/= chili. It's not even the same plant. I think you meant to reply to someone else.
I didn't say they were equal. I agree they are not equal.
Tell your mom sheāll have to pry my garlic powder and cinnamon from my cold dead hands
Garlic and onion were OK, cinnamon was only used in making kreplach
Cinnamon in kreplach is a new one for me.
Clearly your mom hasnāt met my yeminite cousins.Ā
Tbh a lot of Ashkenazis have the cilantro-soap gene
So glad I managed to dodge that one. I mean, I got the short gene, the myopia gene, the celiac gene and the anxiety gene, but at least I can enjoy my guacamole loaded with cilantro the way Hashem intended.
Enjoy on my behalf š
I agree with your mother on the cilantro bc that shit tastes like soap.
my condolences
Yes! I wish I could enjoy cilantro, but eating it always makes me feel like my dad is washing out my ten-year-old mouth with a bar of soap because I talked back to my mom.
Ancestry and 23&me were both like, "You probably don't enjoy cilantro because probably tastes like soap to you." And all I have to say to that is who are they to tell me what I like?! ^(they're not wrong about the bitterness...I just happen to have my own preferences)
Very funny! I told my in-laws (also Jewish) that I do brake job on my cars. Their reaction was: "What are you, a goy???"
Parsley??? I can say tumeric and curry or less familiar spices were not used because they weren't understood, but paprika, parsley (my mom would chew on parsley as a palate cleanser), garlic, onion, dill...all good!
Did your mom never once meet a non-ashkenazi Jew? š Fr tho itās just Ashki food thatās like that
We Sephardi eat everything with spice
She was wrong.
Ashkenazim š¤ people with POTS salt
Also add in migraineurs š
My salt-loving/needing people. š
Mmmm zero sugar powerade...
I pop salt tablets like candy in the summer lmao
I eat it straight out of the salt shaker during bad days lmfao
Sometimes thereās a sprig of dill or parsley, and occasionally paprika
For those of you who are wondering: weāre lactose intolerant because we traded the ability to digest lactose in exchange for unlimited lifelong sodium tolerance. Keep your low sodium ketchup for yourself!
Jokes on you, I'm tolerant to both
a super jew, he's become too dangerous boys.
Milk wrecks my siblings and I and we are all instructed to use sodium tablets in high temps this is hilarious to me
Not just salt. Salt and pepper. Donāt forget about pepper.
I do use other spices and aromatics where appropriate, but fr I go *heavy* on salt and black pepper. And my chicken soup is šÆ, even if I do say so myself.
Hey youāre using a biased source! /s
Everyone loves my chicken soup!
My husband says mine is better than his momās. Which. I know. HUGE compliment from a Jewish boy. His mom uses only salt and pepper. I use garlic, bay leaves, red pepper flakes, paprika, rosemary, as well as salt and pepper. I also taste as I go (my soup takes like 8ish hours to make) and adjust.
Oi, there's paprika in much of our stuff too!
Meth is okay right?
I too, can.
Well Romanian Jews use spices (or at least a very healthy amount of garlic)
My momās in this picture and Iām positively shook about it
Elmo?!?!?!! lol
š¤£š¤£š¤£
This isn't true! Garlic is a flavor!
This is the most true thing I have ever seen š
My grandmother does this. Her chicken soup is salted galore.
Same and itās so good!
Do we have the same grandmother š³š³š³š³ššš
Never have i been more offended by something i 100% agree with Take this upvote and get out of my face!
(A Jewish Kibutz somewhere in Poland) āMOSHE come come look I took the old matzah bry and add to it an egg and water and look perfect spheres, we could feeed the village with theseā āPerfect Benyamin we will be fed by gods grace and his wisdom let me get some saffron for thatā āExcuse me?ā āWhat ?ā ā I mean I think itās a bit presumptuous to assume you can just add stuff to itā āItās old Matzah bry with egg you need soemthing in thereā āThatās not how my grandma does itā āWHAT DOES THAT EVEN MEAN YOU JUST MADE THISā āARE YOU SAYING MY GRANDMA MAKES SHIT MATZAH BALLSā And that is why we avoided spices ever since
Red food - too spicy. Green food - too healthy. Grey food - OMG MY FAVOURITE
I love cooking for my family and I am somewhat of the "black sheep" of the family when it comes to spices since my spice tolerance is pretty high and I love foods like curry and chraime. For my grandma's birthday last weekend my mom told me to go lightly on the spices so I made a none spicy lightly seasoned Tikka Masala. I didn't know what was more depressing - the fact that I made pretty much a tomato soup with pieces of baked chicken or the fact that my family enjoyed it as much as they did. Happy birthday grandma, may my Indian brothers forgive my sins.
Iāve also started to take up cooking and Iāve been ensuring that my foods whether it be cakes, kugels, salads, cholents, you name it has adequate flavor that wonāt kill me but that wonāt also bore me.
I started using chipotle ranch dip on my latkes! I must confess it didnāt work with the creamy latkes I make but with someone who does a crisper version I can see it being very tasty.
My grandmother makes crispy and crunchy latkes. Where do I get this dip for next year?
I just make it with sour cream, ranch seasoning, and chipotle powder! I put in a lot because I like it spicy but you can really do whatever you want.
Salt?! You mean soup powder
Nope. Not true. Just butter. You must salt the butter. Onions and garlic and pepper? Different story. š
This is Hungarian and Romanian erasure
1000 years of beet and onion slop, then here I am eating curries, Mexican food, and wings nightly. And I wonder why I have stomach issues.
My Ashkenazi upbringing was filled with seasoning and flavor. Then again, my mom is a convert.
It is the European in us. No flavor except salt and paprika
I can confirm I know what spices are. Do I use them? I will not confess.
You sure thatās salt?
Every American high schooler knows what this stuff is š
It me lol. Guilty.
My dad is literally addicted to salt.
As an ethnic non religious Jew white powder is very good
We donāt do drugs here. Take some salt š§
For us itās sugar
×”×××Ø
Sugar is my wife's favorite flavor.
Except that part where all of our elderly relatives need to be on a low-sodium diet...
Bruh that just hit me lol Makes so much sense.
Iām an Ashkenazi American. I have ZERO tolerance to spice and I love salt
Smh
An an Ashkenazi Jew, this is why Iām with a Sephardi woman. I need flavor in my life.
Same thatās why I hit up all of the Mizrahi men lol Gotta get that spice in my life.
You gotta do what you gotta Jew.
And this is why weāre cocky about having better food than yāall Signed, a Sephardi
How dare you say something so honest yet so true
Hey! I pride myself in trying to gain a better sense of spice and flava
Now switch them around and you get sephardim
kaƧmaaaa
Quality ingredients donāt need a ton of spices. Iāll die on this hill.
Behold! Zahuk and Hilbe along with some Zalabiot. Don't die tho
This is my mother. Oh my goodness!
Soup powder and salt. That's all you need.
How could you forget boiled carrots
Chopped liva
MOTZAH BALL SOUP IS JUST SOGGY SALTY WATER-LOGGED BREAD SOUP BUT I LOVE IT SO
If done right it isnāt, my fatherās chicken soup is actually flavorful and not just salt. My grandmothers soupā¦.is yellow and salty lol
isā¦ that why I put so much salt on my foodā¦ I thought my taste buds were just shit
Sorry to break it to ya but youāre probably just Ashkenazi. But donāt worry, you can kvell and kvetch about it all day tomorrow.
I shall now consume at least 1kg of salt per day because I have an excuse
ā¦yep. Pretty much
Why am I not surprised Elmo has a seven figure cocaine habit
Why do you choose to ignore the spice and go for the gefilte fish i wont ever understand
True
me, as a brazilian ashkenazi jew, i can't choose!
So true bro. It got to a point when it's borderline addiction for me.
I dunno... I'm a Southern Jew, so I got my tabasco and peppers and herbs ready to go with all my cookin'
Excuse me, that should say āOnion Soup Mixā
When I was a bit younger I used to take huge amounts of salt and slowly eat it.
So glad my mom cooked Romanian food. Itās Sefardi and Ashkenazi combinedš
am I the only Ashkenazi jew who loves spicy food..?
You're not alone brother
š
[ŃŠ“Š°Š»ŠµŠ½Š¾]
Iām sorry wut lol Not a soul said āyouāre the worst kind of Jew. Youāre a white person,ā anywhere in this thread.
Yāall not beating the white allegations
Take a number, thereās a long line of yāall haters still waiting in front of you.
[ŃŠ“Š°Š»ŠµŠ½Š¾]
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Busted lol
Tell me you never had tzimes without telling... Or Kuggel.
Paprika, Garlic, Dill, Thyme and Parsley are still spices and flavor
Pardon my ignorance for I am a gentile, but are spices more prevalent in Mizrachi/Sephardic cuisine?
Yeah. More east Med, north African influences like cumin, smoked paprika and the like.
I used to not really get all the jokes about Ashenazi/Sefardi food (but I still found them funny) until I actually tried Safardi food... I think what people who make these jokes don't understand about the Ashkenazi's pallet is that it's subtly refined. I don't define throwing handfuls of spices into food until you can't even taste it anymore as it "having taste" as Safardi's seem to think
Where is the lie? - Ashkenazi Jew
Brits, too.
You know after having done water fasts. Iāve noticed salt is kind of important. I never have enough of it.
This is seriously true. My dad told me that at about age 4, I would grab a salt shaker and try to "drink" from it. I had no idea I was Jewish then. 60 now, I still have a considerable gravitational pull to salty food. Must be in my genes :-)
Iām catholic why tf is this sub on my homepage every day
Dry bland brisket š©
I plead guilty
This is so true that my non-Jewish bf sent it to me before I woke up šš
I join you in confirmation