Passover '05 - Day -3

[jbsegal]

(This entry is likely to be updated later today...)
(Yes, -3, this house is doing 2nd seder this year.)

A) 17.8# chicken and 17.5q water, along with dill, carrots, celery, parsnips and onions, on. It really should be 20# of chicken. I may run out in a few to correct that.

B) External ingredients for a 3x batch of matzah balls obtained: 12 eggs, 3c meal.

C) 12# apples, 3# walnuts ready to be turned into charoset.

D) 18 eggs on to boil.

Quiz: Which of the above was the single most expensive ingredient purchased today (Everything mentioned above was, indeed, purchased today).

Answer: The walnuts (walnut meats), at $5/#, for a total of $15.

The chicken was purchased at McKinnon's and was a combo of $.59/# leg quarters and $.39/# frames (IE: Backs and leftover bits from cutting chickens into the 'normal' pieces.) YAY! It totalled $10. Yes, if you insist on cooking with kosher poultry you won't get that sort of deal.

I think I'm going to at least get the apples into peeled, cored, smaller pieces today.

Comments

[jbsegal.livejournal.com]

I have no idea how many a single batch of my ((grand-)mother's) matzah ball recipe makes, as I haven't made less than 3x in years, but it's at LEAST a dozen, so redbird's 1/4 egg per ball is not an unreasonable maximum, for fairly large balls.
The quantities in the recipe are:
4 eggs
2 T chicken fat (from the soup)
.5 c chicken soup
1c matzah meal
1/4 t powdered ginger
parsley, salt, pepper.

So, fairly eggy, but not pure egg.