posted
רפאנו יי ונרפא, הושיענו ונושעה כי תהלתנו אתה. והעלה רפואה שלמה לכל מכותנו, כי אל מלך רופא נאמן ורחמן אתה. ברוך אתה יי, רופא חולי עמו ישראל.
Posts: 2978 | Registered: Oct 2004
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Why is it that one nostril will be completely blocked up, and the other one is patent, and then they switch?
Atchoo!
I need more Kleenex. Although I suspect I may be allergic to Kleenex. Every time I hold one up to my nose, I sneeze.
Posts: 10397 | Registered: Jun 2005
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quote:Originally posted by Tante Shvester: Why is it that one nostril will be completely blocked up, and the other one is patent, and then they switch?
I remember reading someplace that we mainly only breathe with one nostril at a time (whether we're healthy or sick) and that they switch about every 4 hours. Of course, we're much more likely to notice this when our nose is all snotty.
posted
Yea but then sometimes both nostrils get stuffed up and you can only breathe through your mouth, ick.
Posts: 2867 | Registered: May 2005
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posted
I've had a cold all week, I was at a horse show yesterday, eating lunch and whenever I took a bite I'd cough and sneeze then tears started to come down my face, this woman came over to try to do the heimlich, too bad nothing was stuck, i left the area in embarrassment.
Posts: 5362 | Registered: Apr 2004
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posted
I engineer my matzah balls to have the same specific gravity as the chicken broth, causing them to neither sink nor float, but to hover within the matrix of the broth.
This is secret of perfect knaidlach.
Posts: 10397 | Registered: Jun 2005
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I have a theory about these hovering knaidlach of yours. As near as I can figure, you would need some sort of hydraulic device in each one (to compensate for added veggies and/or water boiling off as the soup cooks). Once there is one kind of micromachinery, I expect putting in little microphones or cameras should be simple.
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Pshaw! Pseudoscience! That's MY specialty, rivka, not yours.
And there is no machinery involved in my knaidlach. I beat the eggs with a mixture of a light oil (canola or safflower) and olive oil. I beat until they are frothy. Then the matzah meal, salt, a little ginger. Then I add seltzer until the consistency is way too loose for matzah balls. Refrigerate, covered for maybe 45 minutes, or until the mixture is firm enough to work. Drop into boiling bouillon. They will pop up to the top, and once transferred into the chicken soup will find their equilibrium in the broth. If they sink, perhaps you need to taste the broth -- maybe you forgot to add salt.
Posts: 10397 | Registered: Jun 2005
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posted
I was also taught, over 10 years ago, that the secret is seltzer. However, I do not cook my knaidlach in a separate pot. And I never add salt! There's already meat in there, which brings lots of salt with it. (And I almost always get floaters.)
Anyway, I add salt to bread dough (you have to, or it doesn't rise properly) and little else.
Posts: 32919 | Registered: Mar 2003
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Sometimes the soup needs salt, sometimes it doesn't. Mysterious are the ways of the kosher chicken. Aaron's chicken always seems saltier than Empire's does. In fact, I find it to be too salty for soup, even when I wash the chickens off before putting them in the pot.
The reason for the separate pot is that the knaidlach need to go into boiling liquid, and if you allow the chicken soup to boil, it goes all cloudy. For fluffy-tender knaidlach in crystal-clear soup, you need two pots.
Posts: 10397 | Registered: Jun 2005
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I don't only put chicken in my soup. Beef/lamb/veal (and sometimes turkey) bits get in there too. And the drippings from the rotisserie chicken.
I also could not care one whit if my broth is clear. If it is, it means I didn't put in enough veggies and/or seasonings.
Posts: 32919 | Registered: Mar 2003
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Well, then, by all means, toss the kneidlach right into the soup pot. I'm sure that it is very delicious.
Posts: 10397 | Registered: Jun 2005
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I've had four bowls of my chicken soup today, with schug stirred into each bowl, and I feel a little better after each one. Wish I had some of yours, though...
Posts: 10397 | Registered: Jun 2005
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I want some chicken soup w/ knaidlich!! (I think I'll pass on the schug, though . . . although after reading the recipe I can see why it would be therapeutic for the cobbod code.)
Posts: 3149 | Registered: Jul 2005
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