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The Watercooler
Note to foodies and the Israeli posters
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<blockquote data-quote="GoingNorth" data-source="post: 180215" data-attributes="member: 1963"><p>Then t here's Eastern European or Ashkenazi Jewish food.</p><p></p><p>Instead of being Mediterranean influenced; Ashkenazi cooking is influenced by Eastern European countries through which Jews passed on their travels.</p><p></p><p>Think Polish/Russian/Baltic, without the pork (The poles call the goose the "pig of the Jews") and poultry and poultry fat used instead of pork and pork fat.</p><p></p><p>There still some suprising Mediterranean twists to Ashkenazi cooking, but no one would ever call it "light"<LoL></p></blockquote><p></p>
[QUOTE="GoingNorth, post: 180215, member: 1963"] Then t here's Eastern European or Ashkenazi Jewish food. Instead of being Mediterranean influenced; Ashkenazi cooking is influenced by Eastern European countries through which Jews passed on their travels. Think Polish/Russian/Baltic, without the pork (The poles call the goose the "pig of the Jews") and poultry and poultry fat used instead of pork and pork fat. There still some suprising Mediterranean twists to Ashkenazi cooking, but no one would ever call it "light"<LoL> [/QUOTE]
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