(no subject)

[mamadeb]

I'm just sort of cruising eBay, and I saw this.

Isn't it gorgeous? And just my style, too...

*sigh*

Comments

[kressel.livejournal.com]

For sure! Who says we have to stick with the same old foods week after week, year after year. I've given up kugels myself. Too much cholesterol.

[mamadeb.livejournal.com]

I don't do that. jonbaker gets bored too easily. And I like being creative.

I'm actually not planning a kugel this yom tov at all, although I'm serving a (purchased) lokshen kugel for Shabbos. There's rice pilaf for the turkey because I don't want to stuff it, and the stuffed peppers will be served over noodles. Even if I'm also serving noodles in the chicken soup. Which I only make for yom tov, and haven't made in a year because I made a vegetable soup for Pesach.

[estherchaya.livejournal.com]

kugels don't have to have a lot of cholesterol, you know... you can use egg beaters in place of eggs, and minimize or eliminate the margarine.

[mamadeb.livejournal.com]

Or just use eggwhites.

And, really - canola oil works just fine.

kugel

[kressel.livejournal.com]

I think I'll stick with rice. Everyone in the family likes it better anyway.

If you're curious, there's an article about kugel (http://www.nytimes.com/2005/09/28/dining/28rosh.html) in yesterday's The New York Times. But I warn you: I stopped reading at the claim that the kugel is the most spiritual part of the Shabbos seudah. Hah! Leave it to The New York Times.

Re: kugel

[magid.livejournal.com]

There was a description of a lockshen kugel towards the end that sounded excellent to me: farmer cheese, duck eggs, and sour cherries. I haven't made kugel in years and now I totally want to.