"Freshly made" Matzoh?
I'm looking for a place to buy freshly made matzoh. I know this is a bit odd given that matzoh is built to travel, but was just looking for an alternative to the usual boxed stuff.
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Got some bobolink matzo today. They charge $1 for an irregular round (about 8" diameter). It's very coarse, and very salt-free (is that required for any reason?). Some pieces are overcooked to the point of tasting burnt, but are crisp; others look less burnt but are tough and chewy. Lots of cultures have unleavened flat breads made from whole grains. They are generally tasty. I can't say the same of bobolink's matzo.
I'm rarely at the Union Square Greenmarket on a Friday (as in maybe only once before). I'd never had anything from Bobolink. I wasn't taken with some of their other breads, either. The crusts are on the soft side, and the breads are overly dense. There's a point at which density stops being a virtue in bread, and Bobolink goes past it. The flavors of rye, etc., are decent. I can't say the same of the flavors of their cheeses. The three I sampled had harsh, sour notes, even their signature cheddar.
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Union Square Greenmarket
Broadway and E 17th St, New York, NY 10003›6 Replies-
re: FoodDabbler
I had one cheese from Bobolink that I liked but can't recall which one. Never tried the bread.
With regard to the issue of salt, plain Passover Matzoh is sodium-free. Just two ingredients: kosher for Passover flour and water. Salt is not included to prevent even the remote possibility of fermenting.
Everything you ever wanted to know about Passover matzoh: http://www.jewishvirtuallibrary.org/jsource/judaica/ejud_0002_0013_0_13427.html
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re: RGR
Thanks for the link. The prohibition of salt is curious. Flour and water mixed together will form a dough/batter that will ferment on its own (the article you point to mentions this as well). It's not clear whether salt hastens this process, or retards it. There are breads called salt-rising breads that involve natural fermentation occurring in cornmeal batter/dough. The dough is salted, but the presence of salt is thought to retard and control the fermentation so that it happens slowly over a long period of time. The resulting bread is said to have a very fine texture, with tiny air-bubbles (or holes) distributed densely through it, rather than a few large ones here and there.
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re: FoodDabbler
i think this demonstrates the futility of trying to reconcile religious tradition with modern scientific thought. many (some?) people who keep kosher will eat unheated vegetarian food from non kosher kitchens, but draw the line at hot/cooked food. I've had this explained to me multiple times as "hot food is more likely to be cross contaminated with unkosher food" and gotten blank stares when i asked for a deeper explanation of why that was likely to be true in any technical sense.
when it comes to kosher (and kosher for passover) ive given up on trying to apply rationality - see for example this discussion of the revised opinions of the status of quinoa:
http://www.tabletmag.com/life-and-rel...
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Thanks folks. Actually Kosher or not, shmura or not are not important for me on this one. Wouldn't mind something south of the $50 mark for a small seder's worth though.
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re: mooserange
You could call Bobolink and ask how much they are charging.
Btw, I think you meant to type "seder." :) The window for editing is 3 hours.
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Bobolink Dairy sent out the following email:
"Bobolink Matzoh for sale, at Lincoln Center, Union Square, and at the farm
As is our custom, we've been baking our rustic matzoh, and will be selling it at our NYC markets and at the farm this weekend.
Handmade from freshly ground whole wheat and a bit of rye, these little rustic round matzot look like they were baked on a flat rock in the Sinai, and are 100% rabbinical certification free.
We make as much as we can each day, which usually amounts to a couple of hundred pieces. It nearly always sells out early, so please shop early.
Or, you can come to the farm and make your own!"
N.B: They are not kosher for Passover.
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re: gutsofsteel
shmura matzo is now a catch all term for matzoh made quickly under stricter guidelines. this means streits and the others also sell a mass produced "shmura matzo" by name. it's almost identical to the regular thing, only without additives, and at an inflated price. nothing like the homemade thing the OP wants, but it's called the same thing.
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Delucacheesemonger
Apr 13, 2011 03:51 PM
The good news is that D&D carried an 'artisanal' matzoh at Passover. It cost around $25-30 a box and was always sold out instantly when it arrived. Was made in Brooklyn.
