|Today, I taught the guys at the diner how to make matzah brei.
||[Apr. 19th, 2014|04:47 pm]
Last week, we said that we wouldn't be there today, because it was Pesach. Paul said, "Hey, if you want, you can come by and we'll clean off a section of the grill and cook up something that you could eat for Passover."|
Of course, for many people, this wouldn't be a thing they'd be comfortable doing, but for us, we thought it sounded good. So we came by today, at about one PM when they tend to be less busy, with a box of matzah, and told them about the various ways to make matzah brei -- taking whole sheets of matzah and doing them up like French toast, crumbling them and cooking them as additions to scrambled eggs, soaking the matzah in hot water for a minute to make them softer.
They thought these all sounded good, and said they could do it up any way I wanted it -- and then they started suggesting changes.
"Hey, we could do it up savory and add cheese."
"What if we do it in layers folded over, rather than scrambled together?"
Anyway, the upshot is that the matzah brei I got was different than any other matzah brei I'd eaten before, and I may start making it THEIR way. Because it was REALLY good.
When we left, they were discussing taking two sheets of matzah, dipping them in French toast batter, putting slices of cheese in, then putting a fried egg in the middle...
Poor Paul was able to make stuff but not eat it, because he's had to go gluten-free. I told him that we COULD have brought gluten-free matzah for him, but he probably would be better off just cooking the cardboard box the matzah comes in...