Save the Deli

The Friday Feedbag

Sorry for the lack of posts this week. We’re working hard to make even better before the book’s release, and we hit a few hiccups along the way. Up and running now though.

So it’s Friday, erev Shabbos, and that means the roundup of random stuff.

1. Famous Deli and Restaurant in Bucks County, PA has supposedly closed. I don’t know this deli personally, but a recent fan said it was quite good. Owned by Stuart Thomas and Troy Garr since 1986, apparently they recently remodeled, and undoubtedly fell victim of these tough economic times. We’ll say a prayer for the deli’s fans.

2. Mel’s Montreal Delicatessen in Toronto’s Annex neighborhood has closed. While I support all delis, this is one I’m not sad to see go (though I do feel sorry for the owners, who are extremely charitable people). Why don’t I care? See my post from 2007 called “The Worst Deli I’ve Ever Had is Four Blocks Away”. I quote myself on their matzo ball soup:

I sliced off a chunk with my spoon, got some soup in the trough and put it in my mouth and tasted nothing. I looked at Adam and he looked back with the same stunned gaze of shock and disbelief. Mel’s had somehow turned Matzo Ball Soup, the most fragrant, flavourful, and simple of Jewish dishes, into the blandest concoction we’d ever tasted. When I say nothing, I literally mean that it was unseasoned water in the shape of matzo ball soup. There was no taste; not salt, not fat, and definitely not chicken.

3. “The Pickle, No Second Fiddle” in The Forward by Leah Koenig

A great articles about those cukes from the briny deep…pickles. Salty, garlicky, joyous crunchy vehicles of pleasure. I’m a full sour man myself, but my friend Leah does wonderful justice in her article. Here’s just a taste:

Indeed, the golden age of the straight-from-the-barrel New York pickle has passed. What’s left is a handful of national brands (Claussen, Vlasic and the like) that stand as mediocre proxies for a once-thriving food culture. Still, the love of sour, satisfying foods has not completely faded. Over the past decade, a small but dedicated crop of farmers, food artisans and brine enthusiasts has staged a quiet revolution to bring back the traditional pickle, come hell or Heinz 57.

Read the rest here

That’s it that’s all folks. Enjoy the weekend.

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