[Sca-cooks] Matzo Balls

[Maggie MacDonald]

At 09:59 AM 9/18/2006,Susan Fox said something like:
>Several factors are involved.  The proportion of eggs to matzo meal, the
>amount of air whipped into the eggs. Too much oil added to the mix will
>make them sink, as will removing the cover while they cook.  My mother
>cheats and uses the Streit's mix and I didn't get a chance to witness my
>aunt's and grandmother's techniques so Google will have to do for
>documentation.
>
>Mazel tov,
>Selene

I learned about matzo balls and chopped liver from THL Gillian of Lynnhaven 
during long social lunches at a jewish deli. The chopped liver was a 
delightful surprise, as was the sweet and sour cabbage soup. I still don't 
"get" the matzo ball soup or the joy of it.  The one presented to me was 
the size of a baseball, in a decent quality chicken broth and little bits 
of noodle.  It was okay, but it sure wasn't anything special or worth 
getting poetic over.

But after the DZ Akins chopped liver, I think I must be ruined. I picked 
some up at the grocery store in the frozen section and about gagged when I 
first tasted the new stuff. YUCK!!!  DZ Akins uses chopped chicken livers, 
these people used beef liver. YUCK YUCK YUCK!!!  I've decided it is just 
cleverly labelled overpriced cat food (provided I can get the cats to touch 
it).

Cheers,
Maggie