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Path: utzoo!linus!philabs!cmcl2!harvard!bbnccv!bbncc5!keesan
From: keesan@bbncc5.UUCP (Morris M. Keesan)
Newsgroups: net.cooks
Subject: Re: Authentic Jewish recipes?
Message-ID: <307@bbncc5.UUCP>
Date: Wed, 18-Sep-85 19:03:41 EDT
Article-I.D.: bbncc5.307
Posted: Wed Sep 18 19:03:41 1985
Date-Received: Sat, 21-Sep-85 10:29:47 EDT
References: <1985@amdahl.UUCP> <623@bu-cs.UUCP> <512@tymix.UUCP>
Reply-To: keesan@bbncc5.UUCP (Morris M. Keesan)
Organization: Bolt Beranek and Newman, Cambridge, MA
Lines: 21
Keywords: latkes Chanukah

In article <512@tymix.UUCP> figmo@tymix.UUCP (Lynn Gold) writes:
 . . .
>> 	7. Potato Kugel - sort of like a latke mash baked in a casserole
>
>Either my mother or my grandmother ought to have this one.  Mom used to
>make this instead of latkes on Chanukah because she felt that latkes were
>"too greasy" (as was anything else that was fun to eat).
 . . .
>My background is half non-Jewish Slovak (my mother), 1/4 Russian Jew 
 . . .
    These two statements go together, as her being non-Jewish excuses your
mother from knowing any better.  Your mother obviously misunderstood the reason
for latkes, and confusedly thought that Chanukah and potatoes have something
to do with each other.  The entire reason for latkes being a Chanukah food is
that they're "too greasy".  They, and some other fried foods, are eaten during
Chanukah because they're fried in oil, to commemorate the miracle of one day's
lamp oil lasting for eight days.
-- 
Morris M. Keesan
keesan@bbn-unix.ARPA
{decvax,ihnp4,etc.}!bbncca!keesan


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