2025-04-19 10:39:42 EDT

M: Easter Sunday cooking stuff. At Publix, would I find matzo meal in the cooking aisle, the international aisle, or…? If he can’t say for sure, give me a probability list.

G: Most likely placements for matzo meal at Publix, based on typical store layouts:

  1. International aisle (Jewish/Kosher section) – ~60%

    • Especially during Passover season, Publix often stocks matzo meal here with other Kosher-for-Passover products.

  2. Baking aisle (near flour and breadcrumbs) – ~25%

    • Some stores shelve matzo meal like a general-purpose dry ingredient, especially outside Passover.

  3. Endcaps or seasonal displays – ~10%

    • Temporary setups around Passover might have matzo, matzo meal, and gefilte fish together.

  4. Health food or gluten-free section – ~5%

    • Uncommon, but some locations group less mainstream flours here.

If all else fails, check the Publix app or ask at customer service; they can look up the exact aisle for that store.

2025-04-19 11:55:03 EDT

M: Havarti - what other types is it around

G: Havarti is usually found in or near these cheese types, depending on how the store organizes:

  1. Semi-soft cheeses – most likely

    • Think Muenster, Monterey Jack, Gouda, and Fontina. These have similar texture and mild flavor profiles.

  2. Sliced deli cheeses – very likely

    • If pre-sliced, Havarti might be shelved with Provolone, Swiss, or Colby-Jack in the deli section.

  3. Imported or specialty cheeses – sometimes

    • If it's a premium or flavored Havarti (like dill or jalapeño), it might be near Brie, Gruyère, or Manchego.

  4. Deli counter (cut to order) – occasionally

    • Some Publix stores keep a fancier block of Havarti behind the glass with Boar’s Head or similar brands.

So: look by Muenster and Gouda first, then check sliced cheese, then the specialty section.

2025-04-19 16:36:14 EDT

M: Matzo ball soup: I don’t have rendered chicken fat. What options can I work with? Doesn’t have to be kosher.

G: No chicken fat? You’ve got solid options:

Best substitutes for matzo ball fat:

  1. Butter – Soft flavor, rich texture. Use if you don’t need it to be kosher with meat.
  2. Vegetable oil – Neutral and traditional in many modern recipes.
  3. Schmaltz alternative:
    • Duck fat – Closer to schmaltz if you have it.
    • Bacon fat – Adds a smoky twist; definitely not kosher, but tasty.
  4. Olive oil – Works, but gives a stronger taste—better with herbs or savory add-ins.
  5. Rendered beef fat (tallow) – Heavier, more rustic, but works in a pinch.

If you're going for texture, oil and butter both work fine. If you're chasing flavor, duck or bacon fat give more of that deep, savory kick.

2025-04-19 16:37:17 EDT

M: Thi is the recipe. Please answer with this in mind. Matzo Ball Soup from Food Network

COOK TIME: 40 min SERVINGS: 6 to 8 servings

INGREDIENTS

Broth

• 2 medium leeks • 1 3 1/2-pound whole chicken, quartered, neck reserved • 1 large carrot, cut into large chunks • 1 stalk celery, cut into large chunks • 3 sprigs fresh dill • 3 sprigs fresh parsley • 3 sprigs thyme • 2 bay leaves • 1 teaspoon black peppercorns • Low-sodium chicken broth, as needed

Matzo Balls

• 1/4 cup rendered chicken fat • 4 large eggs • 1/4 cup seltzer, chilled • Kosher salt • 1 cup matzo meal • Vegetable oil, for greasing

Soup

• 1 large carrot, diced • 1 medium parsnip, diced • 1 stalk celery, diced • 2 wide strips lemon peel • Kosher salt • fresh parsley and dill, Chopped, for garnish

PREPARATION STEPS

Broth

  1. Trim the dark green parts from one of the leeks and wash well. Trim the dark green parts from the other leek and discard. Halve lengthwise the white and light green parts from both leeks; wash well and thinly slice, then set aside.

  2. Add the reserved dark green leeks to a large Dutch oven. Add the chicken (including the neck), carrot, celery, herb sprigs, bay leaves, peppercorns and 4 quarts cold water. Bring to a low simmer and skim off any foam from the surface. Cook until the chicken is very tender and the broth is flavorful, about 1 1/2 hours.

  3. Remove the chicken and set aside to cool; discard the neck. Strain the broth and discard the vegetables.

  4. Once the chicken is cool enough to handle, discard the skin and bones. Chop the meat and set aside 2 cups (reserve the remaining meat for another use).

  5. Wipe the Dutch oven clean and return the broth to the pot. You should have about 12 cups broth. If you have less, add enough low-sodium broth to make 12 cups.

Matzo Balls

  1. While the broth is simmering, make the matzo balls: Microwave the chicken fat in a large bowl for a few seconds to melt. Add the eggs, seltzer and 2 teaspoons salt. Whisk until well combined and no strands of egg white remain, then stir in the matzo meal. Refrigerate until the mixture is thick enough to scoop into a loose ball, 30 to 40 minutes.

  2. Bring a large pot of salted water to a boil. Line a baking sheet with parchment paper. Lightly oil a medium-size ice cream scoop.

  3. Scoop 18 balls of the matzo mixture onto the baking sheet. Lightly oil your hands and roll into balls, then gently add to the boiling water. Adjust the heat so the water is simmering (not boiling). The matzo balls should rise to the surface; if some don’t, gently nudge with a wooden spoon. Cover and simmer 10 minutes.

  4. Uncover and turn the matzo balls gently with a wooden spoon. Continue to simmer until the balls almost double in size, about 10 more minutes. Meanwhile, return the broth to a gentle simmer.

Soup

  1. Add the reserved white and light green leeks, diced carrot, parsnip and celery and the lemon peel. Simmer until the vegetables are completely tender, about 20 minutes. Season with salt to taste.

  2. Remove the matzo balls from the water and add to the soup. Add the reserved 2 cups chicken and cook 3 minutes. Discard the lemon peel.

  3. Divide the soup among bowls and garnish with parsley and dill.

NOTE Making your own broth for this classic matzo ball soup takes time, but the rich, homemade flavor is absolutely worth the effort. Our version features a few twists, like the addition of parsnips for a touch of natural sweetness and a few strips of lemon peel for brightness. While the process of simmering the broth and preparing the matzo balls requires a bit of patience, the result is a deeply flavorful soup with light, fluffy matzo balls and tender vegetables. It’s the perfect start for a special holiday meal or any time you want to serve a truly heartwarming bowl of soup.

NUTRITION Serving Size: 1 of 8 servings Calories: 481 Fat: 34g Saturated Fat: 9g Cholesterol: 201mg Sodium: 750mg Carbohydrates: 13g Fiber: 3g Sugar: 3g Protein: 30g

SOURCE URL https://www.foodnetwork.com/recipes/food-network-kitchen/matzo-ball-soup-21762837

G: Given that recipe, your best fat substitutes for the matzo ball part (step 6) are:

  1. Butter (unsalted) – Best flavor match to schmaltz in a home kitchen. Use 1:1.

    • Adds richness and structure. Matzo balls will be tender and flavorful.
    • Downside: not kosher with meat, if that matters.

  2. Vegetable oil – Clean, neutral, most common modern sub. Use 1:1.

    • Won’t add flavor, but texture will be nearly identical.
    • Ideal if you want to keep it pareve (neutral, non-dairy/non-meat).

  3. Duck or bacon fat – 1:1 sub.

    • Duck is closest in taste and texture to schmaltz. Bacon adds a smoky note (nontraditional but tasty).
    • Both will make the matzo balls richer and more savory.

Avoid olive oil here—it’ll work, but its flavor competes with the soup’s delicacy. Butter or vegetable oil are the cleanest, safest subs in this recipe.

2025-04-19 16:50:20 EDT

M: If I use bacon fat, do I need the salt in the recipe

G: If you use bacon fat, reduce the added salt in the matzo ball mix by about half:

You can always taste a tiny bit of the raw mixture (or poach a test ball) and adjust next time. The broth and final soup will add more salt too, so going lighter in the dough avoids over-seasoning.

2025-04-19 16:55:17 EDT

M: Is matzo gluten free

G: Standard matzo is not gluten-free — it's usually made from wheat flour.

However, gluten-free matzo does exist, typically made from oat, potato starch, or tapioca. It’s labeled as such and usually sold in the Kosher/Passover section. Just note:

So: check the label—unless it says gluten-free, assume it’s not.