Word: jewish
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Dates: during 2000-2009
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...What's gribenes? Gribenes have been referred to as Jewish popcorn or kosher pork rinds. It's basically chicken skin fried in schmaltz. They're crispy and mixed with fried onions. I'm telling you, when you have it with chopped liver, it's the most incredible thing because you get this crunch and this surge of chicken flavor. I mean, listen - what's the best part of chicken? The skin, right...
Author David Sax is a man on a (delicious) mission. His goal? To preserve the delicatessen tradition. His new book, Save the Deli: In Search of Perfect Pastrami, Crusty Rye, and the Heart of Jewish Delicatessen (Houghton Mifflin Harcourt), is a mouthwatering paean to corned-beef culture. The Oct. 20 launch party for his book, appropriately, was held at Ben's, a sprawling delicatessen in Manhattan's Garment District. Between bites, TIME senior reporter Andrea Sachs caught up with the knish connoisseur. (See pictures of what makes you eat more food...
...this book? Because Jewish delicatessens are an endangered species and I didn't want to see them go away. I wanted to find out why they were disappearing...
...What did you find out? I found out the Jewish deli has certainly been going away for some time, but that hope isn't lost. Wherever there are deli lovers and people who salivate when they get a whiff of corned beef or when they put their tongues on a matzo ball, they're transported back to this pristine wonderland of their youth - whether they're Jewish...
...site. And that makes a difference in the flavor because you have control over it. There are a lot of places that sell pastrami and corned beef that they get shipped in from hundreds or thousands of miles away, and that's the difference between a deli and a Jewish delicatessen...