Jake Cohen: So there's a saying for every three Jews, you have seven opinions… I'm a big fan of Chex Mix.ĭan Pashman: But you pick out the pretzels. View Transcriptĭan Pashman: You have a recipe in your cookbook for a homemade Chex Mix.ĭan Pashman: Which for folks who don't know, is rendered chicken fat, very common cooking fat in Jewish cooking.ĭan Pashman: It looks incredible. "Bandstand Extended" by Jack Ventimiglia."Django on a Leash" by Jack Ventimiglia."Rogue Apples" by Karla Dietmeyer and Olivia Diercks.Ahead of Rosh Hashanah (the Jewish New Year), Dan and Jake talk about the controversial ingredient Jake adds to tahdig, whether Rosh Hashanah brisket is overhyped, and why personality is so important in online food videos. Earlier this year Jake published his first cookbook, Jew-ish: Reinvented Recipes From A Modern Mensch, and he’s become a social media star. Soon, he was mining his own family’s Eastern European Jewish recipes, and putting his spin on matzo ball soup and kasha varnishkes. But when he met his future husband, Jake was introduced to the Middle Eastern Jewish recipes of his in-laws, like tahdig and kubbeh. Jake Cohen didn’t care much about Jewish food when he went to culinary school and worked in high end restaurants.
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