I’ve been thinking a lot about my Bubby since I’ve been watching your videos.

This type of cooking that our grandmothers did/do will soon be a lost art unless the skills and knowledge are passed on. You and your Bubbe are making this happen! My dearest Bubby passed away about 17 years ago at the age of 96. We were lucky enough to live near to her and share in many many delicious meals! I hope that you and your family have many many more years together with your Bubbe. She is a true delight to watch and I have told my sister about her and you and she has gone to your site and watched Bubbe cook, too.

Bubbe is remarkably poised and comfortable in front of the camera and seems like she’s been doing it all her life. The Food Network these days is too “perfect” and I think that it’s the imperfections, the realism, the feeling that you are in Bubbe’s kitchen and not in a studio that give your videos part of their charm. She’s not rehearsing lines, it’s just coming out naturally. I think your show will be very popular and when more people see it, they will be hooked as I am. I wouldn’t be surprised to see her on the “View” or Jay Leno. Again, thanks for sharing your Bubbe with all of us, and please give her my best wishes.

I do have a request for a recipe….how about a baked chicken dish, or a pie??
Take care!

Debbie from Portland, OR.

Have you ever made fresh blintzes from scratch?

And, can they be be made the night before and baked off the next day or will they dry out? I made your sweet and sour meatballs and everybody LOVED them!! thank you so much for sharing your kitchen with us-it is a real comfort to watch you cook.

Mitchell B.

Dear Mitchell,

The answer is yes. The blintz leaf itself must be placed between layers of wax paper or plastic wrap individually so that they won’t stick or dry out and completely covered with the wrap. The best way to do it is to fill the leaf, roll it up, and place on a plate covered with plastic wrap. Have this kept in the refrigerator until it is ready to be used. This can be made the night before and they won’t dry out.

As for the sweet and sour meatballs thank you for letting us know that you enjoyed them..

Thank you for this delightful show.

Your bubbe reminds me so much of my bubby! And the food even looks similar. I’m sure you’ve gotten many people writing and telling you the same thing. Has your bubbe thought of applying to the Food Network?
Best of luck to you and your Bubbe, although mine died many years ago, part of her comes alive when I watch your videos.
Debbie

The fans keep us going, Thank You.

Thanks for the Chicken Soup recipe.

I now know that I should to let the kneidlach rest before making them into balls.

It’s shame there I can’t buy any chicken shmaltz – what would be a good substitute?

-Luxembourgish (from Youtube on 11-2006)

In certain recipes like chopped liver or similar recipes sautéed chopped onion in vegetable oil will give you a good substitute for schmaltz.

This will avoid cholesterol.

Shalom from Ma’ale Levona, Israel;

Just found your wonderful show. We’re on the West Bank in Israel and my wife (Yael) couldn’t figure out how to download the recipe for jelly jammies. Where so we go?
You have a great show, which we watch on the Democracy Player.

Thanks for taking the time to respond!
—

Best regards and Hatzlacha,

Mikhael & Yael XXXXXXX
“Gam zu letovah” … Nachum Ish Gam Zu

Thank you Yael and Mikhael for this wonderful letter. For those having trouble finding the recipes.

1. Write down the recipe number that you are looking for

2. Click on EPISODE LIST

3. Click on the number of the episode that you want. The screen will scroll down to that episode.

4. Click on the RECIPE box on the left side of the episode info box.

I forgot in to ask about the newsletter in my other e-mail.

In the baked fish episode you mentioned a newsletter, but I don’t see a way to subscribe. Did I misunderstand?”

Thanks,

Sheri

To make it easier a link is now available on the home page of this website.

Once again, I have to tell you how much I love watching your videos.

It helps me to remember such wonderful memories of my own Bubbe.

One of my favorite cookies that my Bubbe used to make was kmish bread (did I spell that right?). Is that the same as mandelbrot?”

Sheri

Yes

What a great Bubbe I would watch her over Rachel Ray or Martha Stewart any day……….

I actually cried…I miss my grandmother,good for you making yours feel so special…she is…how about a challah recipe or a cholent or even better Matzah ball soup? Thanks…loved it..Wendy…I will pass this on to an entertainment big guy who knows.. ”

Thank you for your kind words. Matzah Ball Soup was made as part of our chicken soup series. Check episode #9

Avrom’s Bubbe, I want to make your fish chowder recipe for my wife and me,

but it’s so big. Can I cut it down to make a recipe for two, or freeze the leftovers? Maybe you can do a show on leftovers. Bruce”

Bruce, The recipe can be cut in half and it will stay several days in the refrigerator but it is not good to freeze.

What a wonderful idea to ask your bubbe to show the viewers how she cooks her recipes. It made me think that I need to know how my grandmother cooks her pasta sauce. I was wondering whether you could consider making a show with cooking matzah balls. I’m not Jewish, so nobody in my family can teach me to cook them. However, I come from Luxembourg and some recipes do include dumplings. Are matzah balls the same as kneydl? Kind regards to everyone and sayt gesunt, Cedric ”

Cedric, matzah balls are the same as kneydl. Check out episode #9 to learn more about how we make this delicious treat.