Dear Bubbe, First I would like to say how much I enjoy your show.

I have watched every episode and have printed out many of the recipes. The first one (which I’m very excited about) that I am going to cook is potato latkes.

My question is, when you go to make your 2nd batch of latkes, do you add more oil to the pan? It looked as if much of the oil was gone after the first batch.

Thank you, and I am so looking forward to your new episode.

Take care,
Teresa XXXXXXXXX

Teresa, yes you have to continue adding oil as this is what helps make the latkes crispy. However if you place them on a paper towel when you take them from the frying pan this will help take some of the oil from the latkes.

Also make sure the added oil becomes hot before placing your next batch into the frying pan.

Bought sponges are better, full of yummy things like 202, 222, 282, color 101, 108, 107 & flavor enhancers.

You would live to long eating yours!

you’re right

i really enjoyed watching your shows, via You Tube and have just seen your website.

I have a real interest in cooking and baking foods that Mom made for us when we were little and am interested in the food her mother made for her when she was little. It’s a great way to be close to your history and your ancestors. It is wonderful to see Bubbe cooking for us, even when our own are long gone.

Thanks for the recipes!

– Elizabeth XXXXXXXX
Peaks Island, Maine

We appreciate your comment and this is what we are all about.

I was enjoying your fricassee recipe

up until you came to the mushrooms. I am allergic to them. What could you use instead of mushrooms?

-hedwig85 (from Youtube on 5-2007)

The recipe can be made as is without the mushrooms.

Hello, I so much enjoyed coming across the “Feed Me Bubbe” videos recently on the “Yideoz” website!

What fantastic recipes, I’ve already made 2 just today, and intend to do at least 2 or 3 more in the near future.

I made the sweet & sour meatballs, and put a few on a sandwich for myself. My teenage son (whom I thought might not like them) ate over half of them! I was successful to save a “few” more for another sandwich later, or they’d be gone, too. -ha- Needless to say, they were delicious. (My husband & younger son are just missing out!)

“Bubbe” in the videos seems really down-to-earth and so pleasant, with nice humor mixed in, a great combination. The yiddish words are also fun. Also, I like seeing the videos set in a real, homey kitchen. That just gives a great atmosphere that can’t be achieved on a TV “set.” Keep up the good work!

Thanks again —

Rhonda XXXXXX, Oklahoma

Dear Bubbe and Avrom, Thank you so very much for your wonderful instructions and recipes.

I am enjoying them so much. You are almost like having my own bubbe! My Norwegian grandma taught me to make lefse when I was a kid, but I have had to learn to make Jewish dishes all by myself.

I am so glad that you use the matzo ball mix in your chicken soup. I have used it for years, but always thought I was kind of “cheating”…..now I know it is okay!

We are all anxiously awaiting the lesson on blintzes. And I would love to learn how to make chopped liver. Have you ever considered that as a topic?

Avrom, you are doing a wonderful thing for your family and for all of us. Preserving our heritage is an important and honorable thing. You are to be commended!

Love and Blessings,

Sandy XXXXXXXXXX, Granite Bay, California

We all think of time savers and maintaining traditional flavors, matzah ball mix happens to be one of those that taste well and are made successfuly.

Chopped liver will be coming eventually, we have so many requests, we are trying to fulfill the recipes that have the most requests at present.

Just want to tell you what a delight “Feed Me Bubbe” is.

Given that my nearly 7-year-old grandson is with me all day a couple of days per week, needless to say I hear the same expression many times and spend a large part of his stays preparing his favorites in my own kosher kitchen.

Avrom’s Bubbe (what, no name credit?) shares traditional recipes in such entertaining fashion and uses the most up-to-date timesaving methods–something I really appreciate. You have a definite winner in this show. And may Bubbe live and be well to 120 (Avrom, too). Have a happy and delicious Shavuos.

Thank you for a lovely product and hatzlacha in becoming well-sponsored and widely recognized.

I relate to everyone as Bubbe, and they can add their own name to Bubbe.

The feelings and memories of each one relating to their Bubbe through me creates a stronger connection then if I were to give a name.

I read about your “youtube” show hosted by your grandson. The article, including your picture, was in the Walll Street Journal.

As a retired home economics teacher and a kosher cooking bubbe myself, I was anxious to see this novelty program. It was delightful and very “haimish”, much better than seeing a Betty-Crocker type in a model kitchen. My only complaint is that the amount of each ingredient is sometimes not mentioned. For example, in the “jelly-jammies” you said “eggs and sugar and dry ingredients without telling the quantity. I am pretty good at improvising, but it would be more helpful to have the amounts. Maybe it could be written on a card that is shown on the screen at the end {or the start)of each show. By the way, the lukshen kugel works very well if you use 2 cups of cooked rice (brown or white, instant or regular). But then it wouldn’t match with the yiddish word of the day!

One other suggestion: If there was a list of all the recipes we could pick the ones we want to see. I’m not very experienced with the computer so I have to watch whatever comes up and it gets frustrating to see repeats when there are supposed to be 20 to choose from. Maybe Avrom can give me a simple computer lesson? Thank you for one of the most charming and upbeat and useful offerings. May you be blessedwith good health and the opportunity to continue this Jewish treasure. May you have lots of “nachas” from your family and your viewers. “Nachas” is a great Yiddish word!

The recipes are all available online. The website is under development and I will do my best to make it even easier then it is currently to find the recipes.

For now here is a direct link to the recipe section.

http://www.chalutzproductions.com/FeedMeBubbe/Recipes/RecipeList.html

As for putting the amounts on the video, it is much easier to list it then to give individual amounts on the video as the video is more to show how to do the steps for those that can’t understand how to use the recipe, like me.

Thank you for watching the show, and look for changes in the future,

ohmagod, when I’m older and so is my grandson Benjamin,

I hope he’ll video me preparing my favorite mandelbrot – What a great lady this Bubbe is !

it was nice to read your comment, i hope so too

By coincidence we were just talking about P’tcha the other day.

I agree with you. Today it would be considered an hors d’oeuvre.

It is available but you have to make it yourself and I found that calves feet can only be found in the frozen section of your butcher or meat market.

It’s delicious, and those who have not tasted it, will have to develop a taste for it.

Not only is it good but it is healthy too.