The official Urban Dictionary API is used to show the hover-definitions. It's a meal that tastes thousands of miles away from those I've had at Jewish delis, and yet there's laughter, good Yiddish cooking, and a table full of Jews who hours before were strangers but now act like family. What is considered deli meat. He's also fond of goose, once the principal protein of eastern European Jewish cooking but practically nonexistent in American Jewish kitchens. She hands me a plate.
But here the cuisine is exciting, dynamic, and utterly refined. The problem with researching these roots in eastern Europe is that there aren't many Jews nowadays. In America's delis you find one type of kosher salami. One night, in the tiny apartment of food blogger Eszter Bodrogi, I watch as she bastes goose liver with rendered fat and sweet paprika until the lobes sizzle and brown (see Recipe: Paprika Foie Gras on Toast). Back home, Jewish food is frozen in the past: at best, it's the homemade classics; at worst, it's processed corned beef, overly refined "rye bread, " and packaged soup mix. Growing up in Toronto, my knowledge of Jewish delicatessens extended no further than Yitz's Delicatessen, my family's once-a-week staple. The meat was cured and served cold as an appetizer—never steamed and in a sandwich; that transformation occurred in America. It is the meat of your letter. The city's historic Jewish quarter is largely supported by tourism, and while some restaurants, like the estimable Klezmer Hois and Alef, serve up decent jellied carp and beef kreplach dumplings that any deli lover will recognize, others traffic in nostalgia and stereotypes; how could I trust the food at an eatery with a gift store selling Hasidic figurines with hooked noses? On the day I visited, Singer explained to me how Jewish food culture had changed over the years. The search algorithm handles phrases and strings of words quite well, so for example if you want words that are related to lol and rofl you can type in lol rofl and it should give you a pile of related slang terms. I'd become the deli guy, the expert people came to with questions about everything from kreplach to corned beef.
Until the 1990s, Jewish life was very quiet. Meaning of deli meat. Once upon a time, Jewish delis in America all looked like this: places to get your meats, fresh and cured, straight from the butcher's blade and the smoker. Out comes a tartly sweet vinegar coleslaw, a dill-inflected mushroom salad, a tray of bite-size potato knishes she'd baked that morning. Not so much a specific dish but a method of pickling, spicing, and smoking meat that originated with the Turks, pastrama, in various dishes, is still available in Romania, though none of them resemble the juicy, hand-carved, peppery navels and briskets famous at North American delis like Katz's and Langer's.
These indexes are then used to find usage correlations between slang terms. Its flavors assimilated, and it turned into an American sandwich shop with a greatest-hits collection of Yiddish home-style staples: chopped liver, knishes (see Recipe: Potato Knish), matzo ball soup. "People connected with me on a personal level, " she says, as she slices the liver and lays it on bread. The dishes I ate there became my comfort food, and as I grew older, I started seeking out other Jewish delis wherever I went: Schwartz's and Snowdon in Montreal (where I learned to appreciate the glories of smoked meat); Rascal House in Miami Beach (baskets of sticky Danish); Katz's and Carnegie and 2nd Ave Deli in New York (Pastrami! Nowadays, you mostly get salted, dried beef or brined mutton. "When you braid the three strands of dough, you tie them all together. As we sit around after the meal, it hits me that it's nothing short of a miracle that these foods, these traditions, have survived. Finally, you might like to check out the growing collection of curated slang words for different topics over at Slangpedia. See Article: Meats of the Deli. ) Amid centuries-old synagogues and art deco buildings pockmarked with bullet holes from the war, I encounter restaurants serving beautiful versions of beloved deli staples: Cari Mama, a bakery and pizzeria, is known for cinnamon, chocolate, and nut rugelach (see Recipe: Cinnamon, Apricot, and Walnut Pastries) that disappear within hours of the shop's opening each morning. The next night, at the apartment of Miklos Maloschik and his wife, Rachel Raj, tradition once again meets Hungary's new Jewish culinary vanguard.
"They left the religion behind, " says Singer, "but kept the food. Note that this thesaurus is not in any way affiliated with Urban Dictionary. I sit with Ghizella Steiner-Ionescu and Suzy Stonescu, two talkative ladies of a certain age who regale me with tales of the Jewish food scene in Bucharest before the war. I ask about pastrami, Romania's greatest contribution to the Jewish delicatessen. They tell me that along Văcăreşti Street, the community's main thoroughfare, there were dozens of bakeries, butchers, and grill houses, where skirt steaks and beef mititei (grilled kebab-style patties) were cooked over charcoal. Mrs. Steiner-Ionescu and Mrs. Stonescu remember five or six pastrami places in Bucharest that mostly used duck or goose breast, though occasionally beef. In the basement of the facility there are shelves stacked with glass jars of homemade pickles—garlic-laden kosher dills, lemony artichokes, horseradish, and green tomatoes—that she serves with her meals. His mother served cholent (a slow-cooked meat and bean stew) nearly every Saturday, but often with pork (see Recipe: Beef Stew). There's a thriving Jewish quarter in the 7th district, where bakeries like Frolich and Cafe Noe serve strong espresso and flodni, a dense triple-layer pastry with walnuts, poppy seeds, and apple filling that's the caloric totem of Hungarian Jewish cooking (see Recipe: Apple, Walnut, and Poppy Seed Pastry). The couple own and operate the hip bakeries Cafe Noe and Bulldog, both built on the success of Rachel's flodni (reputed to be the best in town). With its wainscoting and chandeliers, it feels partly like a house of worship and partly like the legendary New York kosher restaurant Ratner's, complete with sarcastic waiters in tuxedo vests, and young boys in oversize black hats and long side curls, learning the art of kosher supervision. Out of the oven come gorgeous loaves of challah bread (see Recipe: Challah Bread), their dough soft and sweet, with a crisp crust. Hers is the city's only public kosher kitchen. A few years ago, I visited Krakow, Poland, to start seeking out the roots of those foods.
Twenty-nine-year-old Raj (pronounced Ray) is Hungary's equivalent of her American counterpart: a high-octane food television host who had a show on Hungary's food channel called Rachel Asztala, or Rachel's Table. We eat sarmale—finger-size cabbage rolls filled with ground beef and sauteed onions (see Recipe: Stuffed Cabbage)--and each roll disappears in two bites, leaving only the sweet aftertaste of the paprika-laced jus. But as the American Jewish experience evolved away from that of eastern Europe's, so did the Jewish delicatessen's menu. And I knew that when they began appearing in New York and other North American cities in the 1870s, Jewish delicatessens were little more than bare-bones kosher butcher shops offering sausages and cured meats. The Urban Thesaurus was created by indexing millions of different slang terms which are defined on sites like Urban Dictionary. The higher the terms are in the list, the more likely that they're relevant to the word or phrase that you searched for. The only thing that remained of their culture was the food. Since 2007, Bodrogi has been chronicling her adventures in kosher cooking on her blog, Spice and Soul. Children gather around for the blessings over the candles, wine, and bread, as everyone noshes on the creamy chopped chicken liver Mihaela piped into the whites of hardboiled eggs (see Recipe: Chicken Liver-Stuffed Eggs).
Every other matzo ball I'd ever eaten originated with packaged matzo meal. Please also note that due to the nature of the internet (and especially UD), there will often be many terrible and offensive terms in the results. It had been decades since the flavors of duck pastrami had graced their lips, the memories fading with the surviving generation. Urban Thesaurus finds slang words that are related to your search query. Here, in Budapest, you can get dozens. Down a covered passageway is the Orthodox community's kosher butcher, where cuts of beef, chicken, turkey, duck, and goose are brined in kosher salt and transformed into salamis, knockwursts, hot dogs, kolbasz garlic sausages, and bolognas that dry in the open air.