tag:blogger.com,1999:blog-4036313111509287808.post8128016854520939850..comments2024-01-30T13:41:05.889-06:00Comments on Cooking and Eating in Chicago: LatkesEddie Lakinhttp://www.blogger.com/profile/04026064693361555466noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-4036313111509287808.post-11870258484999780232021-09-29T02:43:00.286-05:002021-09-29T02:43:00.286-05:00Thanks for this bloog postThanks for this bloog postEugenehttps://www.eugeneshort.com/noreply@blogger.comtag:blogger.com,1999:blog-4036313111509287808.post-56002273595009113342008-12-21T23:02:00.000-06:002008-12-21T23:02:00.000-06:00thanks, nancy. i checked out your very descriptiv...thanks, nancy. i checked out your very descriptive blog entry and am interested in that method. i'll try it next time i make latkes. first i'll have to check and make sure i've got that blade for the food processor.<BR/><BR/>nice blog! thanks again.Eddie Lakinhttps://www.blogger.com/profile/04026064693361555466noreply@blogger.comtag:blogger.com,1999:blog-4036313111509287808.post-22458416489090013442008-12-21T17:32:00.000-06:002008-12-21T17:32:00.000-06:00Chef - the next time you make this - try using the...Chef - the next time you make this - try using the grating wheel of your Cuisinart instead of the shredding wheel. You'll get an intensely creamy inside to your Latke. It's akin to using the smallest hole on the box grater - and I have to admit that my mother was right that it's the only way to get the right texture in the latke. <BR/><BR/>You can see us demo this technique here: http://funplayingwithfood.blogspot.com/2007/12/playing-with-potato-latkes.html.Nancy Hellerhttps://www.blogger.com/profile/10882024476105521785noreply@blogger.com