Word: matzo
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...Passover began on April 8 this year, and for the next eight days, Jewish people all over the world will remember their exodus by forgoing cakes, cookies, pasta and noodles - anything made to rise with yeast, baking soda, etc. - in favor of the only bread product they're allowed: matzo...
...thousands of years, the story of matzo remained relatively unchanged. For one week during Passover, observant Jews refrained from any leavened bread product (meaning, anything made from dough that is able to rise), replacing it with irregularly shaped discs of handmade matzo. Orthodox Jews went a step further, eating only shmurah, or "guarded" matzo made from grains that had been watched by a Jewish official from the moment of harvest to ensure that they never came into contact with a liquid that would lead to accidental leavening. According to rabbinic law, once the flour is combined with water, matzo dough...
...Frenchman named Isaac Singer invented a matzo-dough-rolling machine that cut down on the dough's prep time and made mass production possible. But changes to 3,000-year-old religious traditions never go smoothly, and Singer's invention became a hot-button issue for 19th century Jewish authorities. In 1959, a well-known Ukrainian rabbi named Solomon Kluger published an angry manifesto against machine-made matzo, while his brother-in-law, Rabbi Joseph Saul Nathanson, published a defense. Jewish communities around the world weighed in on the issue - arguing that handmade matzo provided kneading jobs for the poor...
...Lithuanian immigrant named Dov Behr opened the first matzo-making factory in Cincinnati, Ohio. Behr adopted the name Manischewitz, named his factory the B. Manischewitz Company and developed an entirely automated method of matzo production. In advertisements, Manischewitz boasted that "no human hand touches these matzos!" By 1920, he was the world's largest matzo producer - at 1.25 million rectangular, sheetlike matzos a day - but he always adhered to the original kosher rules. As Manischewitz's popularity grew, so did the general perception of matzo. Gone were the lumps and bumps of homemade mazo; machine-made mazo was uniform...
...Terry McNally of the London Grill are planning an Oct. 22 dinner in honor of Hudson Valley Foie Gras co-founder Michael Ginor and his book Foie Gras: A Passion. For a $165 prix fixe, the six-course dinner will include foie gras in every course, from the matzo ball soup to a creme brulee dessert...