date:Feb 17, 2013
rence was that all those hunks of cured beef were now recognized for their perfection, as nary a negative word was heard and compliments were flying. It was a welcome reprise for Murray.
One of my favorites, besides the tasty cured meats, was the crispy kreplach that filled the grill in the front window. These were packets of thin, crepe-like dough stuffed with ground beef and onions. Usually they're boiled and used as a garnish for chicken soup, but these were griddled in schmaltz until golden