Goodnight, sweet bread.

3/29/2010 12:17:26 PM

You're a couple hours early.

3/29/2010 12:22:48 PM

i am not a jew

3/29/2010 12:26:15 PM

I always found it amusing that the obvious Jew was the person of authority and knowledge in the holocaust film class. There was probably another Jew who was undercover who was like, "Man am I glad I didn't come here in a full beard and yamaka so people don't turn to me when they need the official Jewish opinion on this topic."

[Edited on March 29, 2010 at 12:30 PM. Reason : JEWS]

3/29/2010 12:29:47 PM

For some reason this thread made me think of Flashing Lights by Kanye. Stupid song.

I enjoyed the passover episode of Rugrats when I was a kid. That is all.

3/29/2010 12:33:22 PM

In the TWW Seder play who is going to be Pharaoh

3/29/2010 12:34:15 PM

gefilte fish =

3/29/2010 12:35:24 PM

HOOPS MALONE

3/29/2010 12:36:32 PM

Happy Pesach to you too.

3/29/2010 12:39:02 PM

I enjoyed the passover episode of Sports Night

3/29/2010 12:40:02 PM

i'm not black if that's what you're referring to

no but seriously, my dog's jewish

3/29/2010 12:43:36 PM

Make sure you put blood on your door frame so your first born son isn't killed.

I actually had a traditional Seder meal this past summer at Lutheridge. There are some tasty foods and some bleh foods. We also didn't use wine because it was the middle of the day and drinking 4 glasses of wine probably wouldn't have been a great idea, plus there were a bunch of 13 year olds.

The Charoset is deslish.

[Edited on March 29, 2010 at 1:50 PM. Reason : ]

3/29/2010 1:47:59 PM

i have 0 jewish friends

someone be my jewish friend and feed me your delicious jewish treats.

correction: i have one jewish friend that lives in ATL, one jewish friend prof, and several jewish colleagues. but none of these = passover dinner invite.

[Edited on March 29, 2010 at 5:49 PM. Reason : .]

3/29/2010 5:48:08 PM

HAAAAAppY pASSOVEr!!!!

3/29/2010 5:51:59 PM

Quote :

"someone be my jewish friend and feed me your delicious jewish treats."

You picked the wrong holiday for Jewish "treats."

3/29/2010 5:52:48 PM

UNLEAVENED jewish treats

(i like matzo ball soup and other "treats")

3/29/2010 5:56:16 PM

agreed!!!^

pb and matzah!!!

3/29/2010 5:57:07 PM

I will gladly be your Jewish friend, I make a mean bowl of motzo ball soup! You can come to seder tomorrow night if you like.

3/29/2010 8:38:14 PM

What's the holiday where they eat the challah with apples in it? I like that holiday.

3/29/2010 8:41:17 PM

3/29/2010 8:43:39 PM

WHY AM I NOT JEWISH

can i ask a serious question though? i mean i am serious about loving jewish traditional food. but do you (jewish people) feed your pets kosher pet food during passover?

3/29/2010 8:46:20 PM

my pets aren't part of the covenent so they have no obligation to it. I wouldn't make my cat go through that haha

we have challah all the time, but apples and honey are special for rosh hashanah

[Edited on March 29, 2010 at 10:19 PM. Reason : _]

3/29/2010 10:18:09 PM

The cat only deserves the best son.

3/29/2010 10:19:01 PM

let my kittens go?

3/29/2010 10:20:30 PM

fuck the jews

[not really]

3/29/2010 10:22:51 PM

I love new cultures....I wish had more friends who weren't American for 300 years, lol. I'll try most food at least once, haha.

3/29/2010 10:28:56 PM

Passover son.

3/29/2010 10:35:00 PM

Quote :

"we have challah all the time, but apples and honey are special for rosh hashanahwe have challah all the time, but apples and honey are special for rosh hashanah"

No crap, that's why I specified

Quote :

"the challah with apples in it"

I make a mean pumpkin challah if I do say so myself.

3/29/2010 11:23:22 PM

I've never had either apple or pumpkin challah. Chocolate chip is the best though.

3/30/2010 1:14:54 AM

Quote :

"2 envelopes (1 1/2 tablespoons plus 1 1/2 teaspoons/14 grams/0.5 ounces) instant yeast 5 cups (675 grams/23.8 ounces) bread flour 1 cup (225 grams/7.9 ounces) warm water 3 large eggs 1/3 cup (85 grams/3 ounces) vegetable oil, plus extra for oiling the pan and for topping 2 1/2 teaspoons (13 grams/0.4 ounce) table salt 1/2 cup (100 grams/3.5 ounces) granulated sugar, plus extra for sprinkling 3 large or about 4 medium baking apples (about 1,125 grams/2 1/2 pounds), preferably Braeburns (for 4 1/2 heaping cups/660 grams/23 ounces cut-up apples) Mixing the yeast slurry In a large bowl, whisk together the yeast and 1 cup (125 grams/3.8 ounces) of the flour, then whisk in the warm water until smooth. Let the slurry stand uncovered for 10 to 20 minutes, or until it begins to ferment and puff up slightly. Mixing the dough Whisk the eggs, oil, salt, and sugar into the puffed yeast slurry until the eggs are well incorporated and the salt and sugar have dissolved. With your hands or a wooden spoon, stir in the remaining 4 cups (550 grams/20 ounces) flour all at once. When the mixture is a shaggy ball, scrape it out onto your work surface and knead it until it is smooth and firm, no more than 10 minutes. (Soak your mixing bowl in hot water now to clean it and warm it for fermenting the dough.) If the dough is too firm to knead easily, add a tablespoon or two of water to it; if it seems to wet, add a few tablespoons of flour. The dough should feel smooth, soft, and only slightly sticky. Fermenting the dough for the first time Place the dough in the warmed clean bowl and cover it with plastic wrap. Let ferment for 1 hour, or until just slightly puffed. While the dough is fermenting, prepare the apples. Preparing the apples Peel, quarter, and core the apples. Cut each quarter lengthwise in half, then cut each slice crosswise in half if the apple was medium size, or into three pieces if the apple was large; you should end up with large squarish chunks. Measure out 4 1/2 heaping cups (660 grams/23 ounces) of chunks (reserve any extra for another use) and transfer them to a covered container. (Braeburns do not brown excessively, but if you are using another variety and are concerned about overbrowning, toss the apples with a few drops of lemon juice.) Rolling out the dough and adding the apples Sprinkle the dough and your work surface with flour and pull the dough out of the bowl. Cut the dough into two equal pieces and keep one piece covered while you work on the other. Roll out the dough into a 16-inch (41-cm) square about 1/8 inch (3 mm) thick. Scatter 1 heaping cup of the apples over the center third of the dough, then fold up the bottom third to cover them. Press the dough into the apples to try to seal it around them. Scatter another heaping cup over the folded-over apple-filled portion of the dough and fold the top of the dough over it to create a very stuffed letter fold. Press down on the dough to try to push out any air pockets and to seal it around the apples. Roll the dough up from a short side into a chunky cylinder, push the dough into the bowl with the smooth side up, and cover it with plastic wrap. Repeat with the other piece of dough and put it in a second covered bowl or other container. Let the dough ferment for about another hour, or until slightly risen and very soft. Shaping and proofing the dough Oil two 8-inch (20-cm) round cake pans or 8 1/2-by-4 1/2-inch (18.5-by-8.5-cm) loaf pans. Using as much dusting flour as you need, pat each dough half as best as you can into a rough round or log shape, trying to keep the dough's smooth skin intact over the top. You will not be able to deflate the dough much at this point because of the apples. Slip the dough into the pans smooth side up and cover well with plastic wrap. (The shaped loaves can be refrigerated for up to 24 hours, which will only intensify their flavor.) Let the loaves proof until they have risen over the edges of their pans, about 30 minutes (or up to 1 1/2 hours if the loaves have been refrigerated). Immediately after shaping the breads (or 30 minutes before baking if the loaves have been refrigerated), arrange an oven rack in the lower third position, remove any racks above it, and preheat the oven to 350°F (180°C/gas mark 4). Baking the loaves When the loaves have risen and do not push back when gently pressed with your finger but remain indented, brush each one with a generous tablespoon of oil, then sprinkle them with a few tablespoons of sugar to form a sugary-oily crust. Bake for 45 to 55 minutes, until very well browned. After the first 40 minutes of baking, switch the pans from front to back so that the breads brown evenly. When the loaves are done, remove them from the oven, unmold them, and let them cool on a rack."

3/30/2010 1:34:16 AM

Quote :

"In the TWW Seder play who is going to be Pharaoh"

I got the reference, then you had to go and sell it out with:

Quote :

"I enjoyed the passover episode of Sports Night"

3/30/2010 6:02:21 AM

Quote :

"I love new cultures....I wish had more friends who weren't American for 300 years"

HAHA the Jewish friends you have have been Jewish for even longer....

3/30/2010 8:52:47 AM

i'm already WtchyWmn's real life Jewish friend.

3/30/2010 1:19:15 PM

I ♥ WtchyWmn.

3/30/2010 1:43:04 PM

seder on campus tonight sucked

3/30/2010 11:59:43 PM

on campus?

3/31/2010 12:02:01 AM

yeah, the jew club (hillel) did one tonight and the leader wasn't prepared at all, it was obvious she hadn't even looked through th book before sitting down for the service

plus dinner was cold and bland

I'm doing one with my family this weekend, it will be way better

3/31/2010 12:08:22 AM

because jews got eggs too:

4/1/2010 7:26:11 PM

I made matzo toffee. Possibly the greatest thing ever.

4/1/2010 7:27:24 PM

i made a great matzo pizza tonight

4/1/2010 7:29:13 PM

^^ Matzo toffee? Intriguing.

4/1/2010 9:11:31 PM

omg my neighbor just came over to take more of it. It's like crack.

4/1/2010 9:12:53 PM