How to make Pesach: An Oorah Cooking Show

[Applause] welcome everybody good evening tom elation everybody's getting ready for for pay stuff it's beautiful thank you so so much everybody who then it did last year but that's okay because the Jewish people throughout all the years have celebrated Pesach Saders in many many different situations in many different countries all over the world and today we're gonna get a little bit of a preview of of what the special Seder foods are like how long and his pace up and celebrated that's a good question Pesach has been celebrated so far so foreign an unbroken chain for three thousand three hundred and thirty years obviously differs from community community somewhat there are some basic staples that we're going to go through but the customs do different or do different different in different communities the Seder is our tradition the fact that many of us are going to be spending Saders in in our homes not with extended family yes it's unfortunate the circumstances of the world today that is true but in a way it gives us it gives us an opportunity it gives us an opportunity to spend this time this Seder with our family with our with our close family and and really really focus in on our on our children and you know this Seder could be this can be a life-changing event this can be really a life-altering event for for us and for our children like any good thing we can't just jump into it the night of the Seder that's not gonna work any good thing we're gonna have to prepare and the preparation starts today if we want a meaningful experience for the Pesach Seder the time to start this time to stop is now now we have to be careful when we talking about we talked about preparing obviously the shopping and any kind of preparation with electronics and any any kind of electric utensils obviously is gonna have to be done before before the holiday begins and that that's before Wednesday evening this week so all that's gonna have to be done before the holiday however the holiday is different than every other Shabbat in that that during the holiday on the weekday days of the holiday it's okay to cook whatever it is that we need for the holiday so the cooking part that could be done on the holiday itself but certainly for the stator we don't want to be long I am cooking last minute so we're going to start hooking early in order in order to be prepared so for tonight for tonight we have two very very special guests two very wonderful individuals that are very near and dear to our hearts we have Uncle Mike Uncle Mike Mendel has been a chef and a longtime friend of Ora Uncle Mike is part of our team part of the team in many many ways uncle Mac has been cooking for Pesach program for for a long time and tonight this is going to have to for this year I think he's gonna have to adjust the recipes a bit he's used to cooking for large quantities I think this year is gonna have to adjust the quantity a little bit and chef mice chef mice my Schoenfeld is the zone chef for all our programs hosted throughout the year different holidays up at the zone at the zone headquarters and liquid chef mush is our is our chef throughout the year including the zone the zone summer camps and if those who haven't signed up yet for this coming summer now would be a good time chef's mush creates delicious meals for us when Hoover is together as a family as we offer all the other holidays and this year we won't be able to taste chef much traditional foods but his family is certainly lucky to be spending a seder with him together now as we get the the Seder specifically aside from matzah and wine matzah and wine are probably the the most famous Seder staples we talk about as the Pesach Seder we need matza we need wine those are the most the most common obviously we know that the matzah there are different traditions some have the the hand matzah these are matzah that are that are made by hand if you can see it in the camera these are around matters that are made by hand and for the Seder we prepare at least three whole ones three whole matters to start because one is gonna going to be get broken and wine every individual at the Seder gets four cups of wine throughout throughout the Seder gives you an idea of how much one when we say wine it doesn't necessarily have to be wine those who have a difficulty with wine grape juice can do and that will be just fine but we are careful going to more editions we are careful if possible to drink red wine it should be red even if we typically enjoy white wine better for those who do but for the Seder we do red wine if possible and now we turn over to Uncle Mike let's get Uncle Mike in the in the spotlight here we go and we're gonna unmute Uncle Mike hang on a second why am I not seeing him here Uncle Mike is going to give us the overview of the foods of the seder plate so while we find Uncle Mike here give you an idea of what the seder plate looks like [Music] you okay are you with us you chef Mike are you here Jeff can you hear me now yes we can hear you maybe if you can come a bit closer so I don't know too much about this new program all right so I think we're going to start off the Sailor starts off with the seder plate sample suffered things on the seder plate which we're going to put together over here we have a roasted egg we have car costs we have Cazares romaine lettuce leaves we have a zarua a burnt roasted over the fire chicken neck people use a chicken wing some people use a drumstick but a Robin Foster will explain what the representations are of each item we also have Mara Mara is a horseradish root very bitter we're going to cut off a small piece to put on the top of our a big piece to small piece for the stator the next for the plate the next item while I put this together every toaster maybe you can explain the different items I have cirrhosis cirrhosis is chopped apples which I chopped it already and we are going to add some walnuts you can have grant I use ground walnuts you could use chopped walnuts you can use whole walnuts and make them nice and big and we're going to add some walnuts to the mix and the idea of this and drive by force there will explain is the mortar that was used for the bricks in the time of betrayin but now you don't have it too pasty it's apples and walnuts we're going to add a little bit of one nice heavy wine will thicken that up to make our cirrhosis okay I'm gonna make if I can interrupt you for a moment your uncle Mikey yeah me I can chef so if I interrupt you for a moment let's go through let's go through the items one by one so we can figure out how to how to sort them on the on the seder plate sure let's start with the zero ah and the bay or the chicken bone let's do it let's do the chicken bone okay then you're holding up the seder plate that's if you don't mind let's take the other things off for a moment just leave the chicken bone and the egg okay the the seder plate is going to be set up in this is the traditional set up obviously there are different customs this is a traditional one that most people use and at those of us who have been fortunate enough to join by by mints and his Saders up in the zone this is how a mints does it they say to play the set up as two triangles one direct above the other so on the top of the plate on the right side is where the chicken bone goes that's it and to the left of that is the egg okay and just beneath that to form the triangle in in the middle between the two you're a bit below that is gonna be the murderer the bitter herbs okay so now we got our first a first triangle now let's before before we get to that hang on before we get to that part the first triangle let's just understand very quickly what we have over here the chicken bone there are various customs Uncle Mike what is it that you have there that's the neck or some have the customs usage chicken neck as Uncle Mike has on his plate some have the custom for use a wing a chicken wing but either way that is roasted and typically we roasted you know really well done at a point where it's it's burnt a bit that is to commemorate the carbon Pesach the Vasco lamb that was that was slaughtered and that was the carbon that was the sacrifice that the Jewish people brought on the day before fasik on the eve of Pesa and who knows I think I'm blowing this year we'll be able to do that again so to remember that we put the roasted in bone on the on the seder plate the egg symbolizes another sacrifice that was brought on the holiday up essa and that's the carbon Cagayan that's the special holiday sacrifice that was brought on on desert and that's on the top of the of the plate so it's like so for it's sort of the furthest away from our hands because we're not really gonna have to get to that anytime soon in the times of Temple when the Pesach of the compass after fascicle and was eaten at the night of the seder it was eaten together with murder with the bitter herbs and therefore the third part of that triangle is the myrrh the bitter herbs there are various customs Uncle Mike has got a piece of horseradish over there some eat for the murder eat not the piece like that but it's ground up into a little ground horseradish hopefully do it a little bit early so it doesn't this thing as much that's one custom rabbi minces custom is to use so very widespread customs to use romaine lettuce for the morrow that's another option a very popular very popular custom is to use romaine lettuce for them birth so that's the first triangle now Uncle Mike if you can help me hang out there let's finish the the purely triangle just below that on the right side is gonna be the fibrosis process is the dip neurosis is a dip that is that in which we dip the murderer it's actually pretty sweet Uncle Mike is gonna give us the recipe and and that goes on the right side of the seder plate beneath the Roya and then beneath the chicken bone that's the that's the closest and opposite then on the left side is going to be the car fast cars is a vegetable margarine boiled potatoes a piece of that goes on the left side opposite the hero says opposite the dip and then beneath beneath those two to the end off a second triangle is going to be the Cazares Cazares is really more or a second time it really is the same thing as the murderer it just has two different names and it's used at two different times I mentioned earlier that the together with the Pascal lamb and that the meat and the myrrh was eaten together that's the biblical that murder is the commandment that we're going to do to eat the murder when we eat the murder by it after we eat the matter at the Seder is when we eat the murderer and that's what we call murder the bitter herbs that's on the side of life it has eros the last one under the bottom of the triangle that is the one that we're gonna put later in the in the seder we're gonna put murderer the bitter herbs is gonna go into a sandwich between two pieces of matzah that's to commemorate that was just a minute that was a custom that was done and that's not that's not a law and that goes on on the bottom that's the Cazares that goes on the bottom of the of the Seder Plate now for recipes Uncle Mike and chef Marja who get a meet in just a few moments have made available to us all their recipes Uncle Mike there hey don't go away yet we're going to start with the corrosive how many made available their recipes and you can email seder prep at URI org and we'll try to get those recipes over to you if you'd like those or we'll try to make them available on some other way well we'll be able to send it out to you but any questions comments please feel free seder prep at org sed er PR e P and we read that org Uncle Mike can you give us an idea how the car grossest is made so far the rest of the seder plate there's really free pre-made stuff that we just you know get together and put on the plate Kairos is really something that we have to really have to really make give us an idea how Kairos s is made the therosis the main ingredients of the fluorosis is dice apple chopped walnuts or ground walnuts and a sweet wine or you can use grape juice to xray Teleca CC puts in almonds and he puts in dates and he used the cinnamon stick as well for his closest and what i do is i peel and dice up very fine a chopped up two apples about half of ground walnuts and like I say you could use chopped walnuts as well and a quarter cup of wine sweet wine or grape juice and that you could mix in you need a little more you know a little bit less and then just a sprinkle just a sprinkle of cinnamon not too much and that gives it a wonderful flavor and that to have the horses and then you put a little bit on the seder plate and the rest you leave how people use it different times of the meal for the dipping in the Marar and for the sandwich as well that's the therosis beautiful thank you so much Uncle Mike greatly greatly greatly appreciated so now we have our seder plate all set up we're all ready for for the Seder the Seder begins with kiddush and the recitation of the Haggadah obviously beginning with the four questions that the children look forward to and then later on in the seder we get to the meal part let's skip over all the way to the meat and potatoes no pun intended or actually pun intended so the traditionally at every and every holiday meal the meal begins with fish chef's mice are you gonna unmute chef's mice and let's put on chef's much in need in the spotlight yes I know why your video is frozen I hear you I hear you the video keeps freezing but I hear you okay well child first of all welcome everybody especially all the zodiacs and miss you already hope to see you in the summer with you guys and cook some amazing heels and everybody used to come and ever tasted my food was until he came on for Pesach I really really miss you guys so hopefully next year and your salon will be able to cook you a carbon bison so now we're gonna start off with salmon fish town officials are very easy thing to cook there's a lot of different ways to go but I want to show you what we did over here we put it on going to turn the camera a little bit so you can see sama fish actually is on a different board because we don't put salmon and meat on the same board so the way to start to do salmon is the sweet and sour salmon is basically we're gonna caramelize some onions have crumble eyes to anything on the stove it's nice and hot got some crumbling civilians right here and I'm doing it in a magma taking the aluminum pan which is actually very easy just you don't have a lot of pots and pans over so you just use that lemon juice hope you guys can see then a cup of lemon juice and a little bit more you just add milk you just take a few minutes with the onions once you stop the pinch of salt add some water about two to four cups of water do the main thing is then you should cover your salmon add some bay leaves which gives you them an hour's at the salmon medium-low flame and cook about 20 to 25 minutes you have your salmon the salmon basically also about two weeks it's marinated salmon so you can make it now and even live for the second base thank you Thank You chef mice you're welcome now let's go back to we're gonna go back to Uncle Mike Jeff yes um I can hear me we got you there yeah I see you I am not sure if you hear me Oh you and the mic you there you hang on a second you I'm I'm new to Matt yeah oh okay I'm sorry okay I think we're up to why the next course not to balls matzo ball Mashable okay matzo ball recipe involves matzo meal of course eggs oil and some spices start with four eggs a little bit of salt some pepper which my kids were gracious enough to find for me a little bit of white pepper but I make cooking kind of soup or matzo balls things like that I use a white pepper it dissolves nicely when I'm making salads or dressings I'll use a black pepper then this will mix up we'll mix up the eggs in 1l nice and nice and whipping that's in the word I created like zoom that's a good word for me also you're doing just fine so far what's that you're doing just fine for a new word yes and now we are going to add one cup of box of the other recipes will be posted and available if they have so already so one cup of matzo meal is added to 4 eggs and a half a cup of oil and the nice thing with matzo balls if you have a lot more people or a lot less people you can make any recipe you want using those those reports you can half the amount of eggs half the amount of oil double or triple and it will come out will come out the same what we're doing now is just mixing a matzo meal in so we have a nice consistency little liquidy and then what we're going to do I'm going to be off-camera for one second was I how to prepare this like a real cooking show we're going to put this into the refrigerator for about a half an hour and that would come back after half an hour your matzo ball mix is a much heavier pasty mix it's nice and cold that chilled up and firmed up we have a pot of water going boiling water on the stove I little bit of chicken soup base to the water for flavoring if you don't like to use that you can add some salt to the water what we're gonna do now is to the boiling water you want to add you want to start making the balls so the bullet it shouldn't stick to your hands if you find it to be a little bit pasty they can't see the pot like turn it a little bit perfect if it's if it's too too thin too liquidy too sticky add a little bit of water to your hand to put it on a little plate and just touch it but this is this is nice and what you want to do depending on the size of matzo ball that you like it could make it a little smaller than a golf ball and you just keep adding them into the pot of boiling water you can make them a little bigger if you do it about this size about the size of a golf ball maybe a little bit smaller from the recipe that you should be able to get a nice nice 20 or so matzo balls I'm just going to make the last few and what do you put the matzo balls in you gotta have a good chicken soup which I think that would care to all coronavirus chicken soup that's my grandmother that's what you would say okay so we have the matzo balls in the soup we cover that back back up you want to keep it on a boil but we can make it a little bit lower boil and that will cook for 35 minutes a half an hour to 35 minutes the matzo ball will stay boiling they'll float to the top you can just leave them there and they'll be great next we have the chicken soup if you lift up the camera Oh Uncle Mike I throw in a monkey wrench you're what do we do for those people who don't eat the Brooks they won't use the matzo meal on Pesach so that is a monkey wrench there are there are different recipes using what's called cañedo crumb which is a gluten free it's made out of potato starch and it's a little bit different recipe that you could buy a cañedo mix of Nonya brucks can Adel mix and it's a similar type of recipe I wouldn't do it exactly because it comes out very soft the cooking process is a lot different this I leave on for 35 minutes a nine-game Brooks matzo ball you have to be very delicate it's softer you put it softly into the pot of boiling water and then it only cooks for a shorter amount of time 5 or 8 minutes and they have to be very gentle taking it out but that's the product that you use if you're not using matzo meal got it now we got a peek into that we got a peek into that chicken soup absolutely so this chicken soup I made earlier it's double the recipe that I posted which is I used 8 the chicken about 5 pounds about 3 pounds of carrots onions celery and it just it's been add this has actually been boiling since about 3:30 this afternoon you have delicious chicken in here and it started out full but my kids got to it before I was looking and they had a little bit you blame them take a look at that I'm trying to get it through the computer screen I'm trying to get my hands on it there you go all right well that's my chicken soup and matzo balls and we'll turn it back up chef Moshe staff mice water chef moist got for us for meet chef mice I don't mind the little competition let's see the chicken soup follow my recipe and make mine I eat it oh my goodness Wow well that really looks like traditional chicken soup looks a lot like vegetable soup no Jeff my family is very lucky take a look what's going on there refrigerator Wow why do I put it away let me give you guys a tip take the vegetables of the vegetable soup you put it away after it cools off mix it on a little bit of potato starch sport or Nidal mix as Uncle Mike said before you use the box if you turn on the box and you can make vegetable patties out of it we make it like a nice Bowl all right so let's go we're gonna do some French rolls right now we got a gorgeous nice beautiful French Roast right here the recipe will be posted on the group or I mean later prep at uber org please email me a request if you would like the or any of the recipes please email Seder prep at org sed PR PR okay so what we're gonna do is well the spices right over here I'm going to go quickly through what we have what we here we have some we have some brown sugar right here we've got some brown sugar we got some Cajun our seasoning we got onion powder garlic powder we got a pinch of salt and pepper we got can yank that berry chili powder paprika what we're gonna do with that is we're gonna mix it up mix it up nice thing that's gonna be like a rub that we're gonna put on top of the meat before we're gonna start we're going to tap dry it so make sure that meat is nice and dry so we can actually catch on the rub that we did then if you don't use spices on Passover so we'll know a lot of people don't use you can just put just salt and pepper if you use garlic garlic you'll have to do the whole lot but in order to get an amazing flavor you do if you use spices just use do this up for the same you do both both sides [Music] now you let it sit for a couple minutes so you have the drop goes into the meat that brings down the meat a little bit and flavor goes in the next step you're gonna do is you take you know you're gonna race the meat in it now me while this heats up I'm going to teach you another church but I have over here there's a bunch of sauteed onions what I do is I sit a lot of volumes at a time it freezes well it's something that you always have handy you can do it a masterpiece using a meat using anything that you cook which gives you the that you have it handy you don't always have to make me know when you start prepping food you like won't you check anyone who needs anything you have your onions ready and just got to take out as much as you need and you put it into the pot and you got Lisa paid onions this oil is already hot ec wants to get smooshed like this it means that the work is hot already and it's ready to be grace it's nice and hot you know we're gonna do is we're gonna braise the meat I'm gonna drop inside hope you guys can hear that that means that it's raising nice being beautiful you got a sizzling sound of it I'm gonna leave it like for like a minute right here I'm gonna use a 9 by 13 for momentum time just more it goes into the oven and another thing a lot of people don't know especially if you just started cooking not affect okay I can usually go away for youngters when you slice off potential is for any kind of meat you always go against the grain that means the grain will be here is running this way that she wants cooked you can see this waiting on this way when you sliced meat you always like that of course this way against within so you have a nice piece of meat be easy it is nicer from there what want you to get over your fear all night on this side relaxing all the juice inside and can be my jacket smell that from here yeah take it off etcetera slice into the chef's mush if I can drop through a minute how do we know when it's done Justin you just gotta get a nice seal on how that's all you see the seal on that change the color you see this a cheerful color of it it's not red it's like a brownish color that just got and we're going to add a little bit a little bit that's some red wine red wine to it basically it's not cooking wine it's any even achieve dry red wine especially now this is basically done what we're going to do now is actually cook down a little bit but we don't have to so much time for it right now so I'm just gonna we're gonna do now is once it cooks down a little bit I'm gonna pick off the meat [Music] and we'll do basically we're gonna point a little bit from on the bottom of the pack right here so this doesn't wrap the meat does the rest straight on the pan and rest on the onions and the rest will put on top of it don't need to add any water it has a love juices then come up on the meat we have ours what you do is you take out the meat return you're cooking it at much what what temperature you cook because we want to have a well dog we don't want to have it on 350 about two and a half hours you take all the meat put it into the fridge to cool off overnight so you can slice it or the next day when you do with the sauces you take our sauce put it in a can you know continue on a different time yeah don't let them go potato starch to it so it makes your neck nice and thick you blend it up you have a nice beautiful gorgeous gravy for your free meal and that's all for me no beautiful thank you Thank You chef mice now just meat itself is not gonna go what's our traditional our traditional side dish we got pathetic Oh Mike what would a traditional meal be without a potato kugel I must say last year at this time we were preparing for 750 people we made roughly my chef made in the area of 2,000 pounds of potatoes I'm using slightly less tonight I made a kugel with two and a half pounds of potato it's a little out-of-body experience but what we do for potato kugel is first we start with radishes potatoes side peeled and cut two and a half pounds of potatoes which is about seven or eight medium size potatoes and we're going to use one nice size onion one this is for like I say for a half half a bag of potatoes idabelle in the processor as well can you give me the eggs please that's my son get to be my right-hand man shoutout to my granddaughter's Ayame Eliana and my knowing Kaley was born two weeks ago and my other two my two boys Moshe and Shia who won't be with us at this year but that's the situation all over and what I'm going to do is and in four eggs again we crack them separately and this could all go into the processor together you don't have to first do the potatoes and then you know the onions and then mix the into the batter's so we cracked four eggs into our potato and onions and we have a half a cup of oil and again the recipe is available through through the site of the prep that we were that organ there was later prep se you are PR EP and uber org and we have salt and pepper I use about a heaping tablespoon of salt and 1/2 a teaspoon of white pepper and that will go in the processor and excuse the noise for a moment [Applause] nice mixture could be a little it's hard to it's hard to see that's how you leave it little liquidity for make it a little stronger you can make it a little you know I'm not stronger you can make it with bigger pieces I'm gonna take a 9-inch pan spray it up nicely and that mix fit right into a 9-inch pan beautiful little on the high side and we're gonna cook that at 375 for roughly 45 minutes to an hour potato kugel is not exact sometimes depending where your tray is how much other stuff you have in the oven but roughly 45 minutes to an hour what you want it to do again this is a little pre-planning tada here is our finished potato kugel product you guys are all wondering how we did that on Zoom we can find out we were those things that nobody else could though we cut while you guys are sitting if you didn't realize we did a 45 minute break oh here's our potato kugel I got very lucky with Dennis that my kids did not eat this before you were to fall golden brown takes eggs like say 45 minutes to an hour you can't really overcook the potato couple too much because people like it'll get a little crispy on top everybody's ovens a little bit different you might want to cook it at 350 360 but that's the gist of it I'm gonna leave that in the oven and here we have our here we have our nice Go Go what gets you want a piece look at that does it always get baked that quick there's something in the oven there's a magic in that oven that goes in and out so quickly are you gonna do that in front of everybody you really cut that up and we're gonna have to watch you slice that up and give that away well mrs. shipper is gonna be a little upset because I think you wanted a piece there's one hand like a cross Omega breath everybody can answer on me almost okay we have another piece for you T look at that alright we ready for chicken No thank you so much thank you so much chef Mike now back to my seat okay let me show you guys we made before it salmon fish let me show you you do got a pogo stick from the oven I know how he did that what we did is we actually finished some salmon fish on the show we got the salmon fish done right I'll be here beautiful we're gonna shut it right now beautiful salmon as you can see okay so what we're going to do now is called Jerusalem eggs which I define a little bit it should be delicious beyond the usually for the read that it's a very good thing always to have some survey onions which always comes in handy we got some State onions on the fire over here it's nice and hot what we're gonna do is we're gonna act dark sauce to it committed a little thicker and give it some flavor and we're gonna have one tablespoon our potato starch to make it nice and thick which we don't use flour obviously and we're gonna mix it a little bit mix it up to get it mix them with the onions a little more of the duck sauce again if you don't use doc sauce you can use it without it it will change the flavor but it would still be delicious now you can add a little bit of sugar to the onions to make it a little sweeter or a little bit honey if you don't use a little bit now up to the chicken what we're gonna do is add a little bit of oil to the chicken add some spices what we have a shawarma spice garlic onion powder and a little bit of parsley salt and pepper again if you use all the spices just use salt and pepper and some olive oil mix it up nicely you let it sit for a little bit okay now we're gonna do is we're gonna have this chicken into the onions and this is a dish you can actually make right before the meal it's delicious is just kind of mix it in with the onions he's got a steer it from time to time so they make sure it doesn't move to the pot and you get a nice gorgeous dish to go with I guess well that's the uncle mine do you have any other side I say it's potatoes potatoes and potatoes and potatoes well as the potatoes we know who might go see [Music] akhom eyes anymore I'm gonna get I'm gonna get him okay okay can you hear me now we hear you okay that's good can you adequate can you see me you can hear me all right yeah my base my thing froze okay so we're back now what are we up to we're up to potatoes oh yeah of course potatoes what else okay excellent we did with potatoes there are several different types of potatoes you can make you made baby red potatoes you can make little tiny white potatoes I use regular potatoes regular I don't potatoes I peel them I cut them into cubes i boiled them partially for about 10 minutes you don't want to boil them too much you'll end up with mashed potatoes so I just boiled them hard boiled them for about 8 to 10 minutes strain them out put them into a pan what we're going to do is add a little bit of a nice dressing on to it we have oil I added salt to the water when I boiled it so I'm not going to add that much salt now and then I'm going to add onion powder a little bit of black pepper nice and Mount of garlic and get good garlic potatoes and some paprika we have a little bit of a oil mix with some spices in it and we are going to pour that over the potatoes porn I'd like to use a little bit more Patrick I like it up around a little bit coated this by the end of the show I will not have a finished product but you're going to have a coated potato now we're going to put them into the oven for about a half an hour 45 minutes till the tops to the tops brown up a little bit and makes a wonderful side dish another time hang on little tiny red potatoes which are also delicious you don't have to cut them you leave the way they are you boil them up in a few minutes and then you add the same type of spice to it make it make it off and they're just absolutely delicious and we started before the matzo balls if you remember and it's been just about a half an hour and you'll see the floating nicely in the pot nice and fluffy they're cooking delicious looking matzo balls cut one something if you want to check if you're not sure if they're done turn it down a little bit sometimes on the inside you'll see that'll be a much much darker in the middle means they need to cook a little bit more their drier you can leave them cooking back you know another five or ten minutes these are really nice soft on the outside soft on the inside there you go Oh one thing that we did forget rabbi foster is another traditional part of our Seder meal before after we have the seder plate we eat our mottos everybody goes in everybody starts off with a hard-boiled egg the hard-boiled egg hard-boiled egg always has to go with salt water and Robert Foster will explain all the reasons behind it but I just want to show you my recipe this is generations old recipe that I use for the salt water yeah the salt water is actually traditionally not placed on the seder plate but it's placed on the on the table on the table but now we have a little bit of salt 1322 granules per half a cup of water you stir it over and then you have a perfect salt water you could share that recipe with anybody is that is that table salt oh is that the kosher salt there the big thick ones that's the table salt the kosher salt you use 1119 granules got it that's because you're from New York there's a different elevation so the numbers are a little different lovely thank you so much Uncle Mike very welcome thank you so much for hosting and I think thank you if she's got too close for us with a delicious dessert thank you so much for joining thank you so much for your expertise and we'll enjoy a better Seder because of that now let's finish off with uncle with chef mush sorry with a with a dessert let's finish our let's mash up a delicious meal my kids are watching twice I think my sister as well so high and all my friends were watching so let's see we have our chicken Avista it's nice and creamy and it's almost like apples sugar actually my drinks and the boys own I can't wait to see war and celebrate life that we actually [Music] beautiful thank you so much chef much thank you so much uncle Mike thank you everybody for joining last year at the end of the Seder we said leshawna huh Bobby Rochelle I am no we still got a couple days till Pesach you never know the cupid happening and hopefully it'll be it'll be a hot question mr. mayor okay and this year this summer has a special special meaning and even if we got a small seder we wanted to be with family we wanted to be with friends we wanted to be in hotel and many of us really wanted to be with Romanians up at the zone but unfortunately we can't do it this year but next year if we're not usual I am NOT if you're not usual I'm the zone is certainly second second best place to be we'll have chef mush with us and what else uncle Mike may you may drop off one of his delicacies you never know it's definitely worth it's definitely worth a shot thank you everybody for joining once again those who want the recipes please email seder prep at horrid org sed our sed e-r e-r EP at rua da word and we'll be happy to share those recipes with you [Music]