Entries Tagged 'Blogs' ↓

one thousand mitzvahs

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Yesterday, I received a link via DailyGood, a wonderful resource for daily heart warming stories about real people. They featured Avrom and his Bubbe and their podcast called Feed Me BubbeBubbe (Yiddish for grandmother) teaches us how to make simple meals in our own kitchens. She also shares stories about her life. It is a wonderful intergenerational endeavor and well worth watching.

Thank you Avrom and Bubbe! This is a gem!

Mitzvah for the day: At synagogue I invited someone who was looking around for a seat to come join me.  Anytime we attend a meeting, religious service or another group gathering it is always nice to be greeted by a smiling stranger beckoning us over during our initial moments of pause about where to go. Remember to do that the next time you see a stranger in your midst.

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Daily Good

December 04, 2009

A smiling face is half the meal. –Latvian Proverb
“Feed Me Bubbe”: Not Your Usual Cooking Show:
The Internet is full of some amazing and impressive technological feats. However, sometimes, very simple things have just as much, or more, impact. “Feed Me Bubbe” is a heartwarming collection of videos of an 83 year old Jewish grandmother and her loving grandson. “Bubbe” shares recipes in her cooking videos, but she also shares stories, life lessons, and advice. Watch this video interview of this cooking duo, and learn how their simple cooking show has touched so many lives.

Be The Change:
Reach out to the elderly in your area.

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Circle of Food

ARTICLE TITLE: Feed me bubbe will be back
Published by Karyn Zoldan

Everybody’s favorite Jewish grandmother — bubbe at 83 years young – is getting her own PBS show.
Oy vay, imagine that. What’s not to like?  Eat, eat, it will make your strong.
Here’s a preview of what’s in the oven.
To learn more about bubbe and her secret sauce, check this out.
To explore a Jewish cookbook written by other bubbes, click here.

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cold picnic food recipes

Alright. Every pound of hamburg mix you will have, about six good size hamburger, alright? I like to make in advance, so when I prepared it on the record, I have them all. Oh yes, and often you can do this before even in the night, putting it in the fridge, and have … Put it on the grill the next day they have all finished. And they are delicious, and the taste is not of this world. Better than the regular hamburger. And here I go. A few more, and then we will …

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BipolarLawyerCook

Feed Me Bubbe

I wanted to use the Yiddish term Bubbe yesterday– when I googled it, this was the number one page-ranked result– an actual guy’s Bubbe, giving lessons in kosher cuisine on You Tube. (Teh You Tubes for you younger kids.) I haven’t watched it all the way through, but it just kills me in all the best ways to know this lady has a You Tube Channel.

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LAVENDER BLUE

Bubbe’s Meatballs

Earlier last week, I spent a few hours in the kitchen cooking and baking up food to store in my fridge and freezer, in order to have some home cooked meals to eat while I spend another week in my nearly empty house. This recipe for Sweet & Sour Meatballs caught my eye not only because it was easy and called for very few ingredients (a plus when you are cleaning out your cupboards), but also because unlike many sweet & sour recipes, this version does not contain any ketchup and also does not call for pineapple. Instead, mild chili sauce is mixed with grape jelly to produce the sauce. I know this sounds a bit offbeat, but it really was quite good, if a bit sweet. I think you could likely try other combinations of jelly flavors, such as red pepper jelly. These were really easy and quite tasty, and they do indeed freeze and reheat beautifully.

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LAVENDER BLUE

Strawberry Apple Fruit Squares aka “Jelly Jammies”

As I mentioned in my previous post, I tried out a few of the recipes presented in the cooking video demos at Feed Me Bubbe’s site. For dessert, I made these tasty little fruit squares – like little fruit brownies, with a layer of flaky pastry on the top and bottom, with a center layer of jam, nuts, and apple. These were incredibly easy to make, and an excellent way for me to use up nearly all of my remaining strawberry jam before I move. I think any jam you like would work well in these, and you could leave out the nuts or use a different nut if you like something else better. Personally, I loved the combination of the strawberries with the walnuts.

And thank you Bubbe for teaching me a great new trick in your video! Crushing the walnuts by placing them inside a zip-top baggie and then rolling a heavy can over them worked much better than I ever would have expected. I will never have to drag out my food processor again just to chop a few nuts. The can method gently ground up the nuts in a few seconds, without any concerns about having them blitzed into dust or mushed into paste, as can sometimes happen with an overzealous food processor.

You can find the recipe here for the Jelly Jammies. I made them exactly as described and highly recommend them.

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LAVENDER BLUE

Credit Crunch: Bubbe’s Burgers

I recently starting watching a series of online cooking videos called Feed Me Bubbe, with recipes prepared by a charismatic and sweet Jewish Grandmother. I have tried three recipes from her show so far: her delicious burgers (recipe here), her meatballs, and her Jelly Jammies, little strawberry jam filled fruit squares. I will blog about the others later, but first.. the burgers.

These were really good! Quite easy to prepare, economical and no complicated ingredients. I think the hardest part was tearing up the fresh bread to make the soft bread crumbs. The burgers came out juicy and quite flavorful. Bubbe doesn’t add any salt, but I did add a few shakes of Jane’s Krazy Mixed up Salt (a coarse ground seasoned salt blend).

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I ♥ Jews

Happy Anniversary, Bubbe … Now Feed Us!



Happy Anniversary to Producer Avrom Honig, , and Bayla “Bubbe” Sher, star of Feed Me Bubbe, one of the web’s most beloved and most delicious cooking shows. 

Three years ago, Honig was looking for something different for his demo real, and thought maybe a podast would be a good way to go about it. With his father’s encouragement, Honig recruited his 80-something-year-old grandmother to star in her very own cooking show. The podcast went viral, and the rest is adorable, kosher history. 

According to their website, each episode contains:

1. An easy to understand recipe.

2. A Yiddish Word of the Day.

3. The feeling of going to your grandmother’s.



Now Bubbe’s got her sights set on fame beyond the web. She wants Jimmy Fallon‘s attention. She wonders if she should make her Jelly Jammies for him. 





Once you’ve seen all the episodes, go buy yourself a Feed Me Bubbe t-shirt, or download a Bubbe ringtone

Feed Me Bubbe episodes are also close-captioned for the hearing-impaired at ProjectReadOn.com.

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tubefilter news

‘Feed Me Bubbe’ Clocks Three Years of Making Us Jealous

Starting a web show is not easy. Gaining a following is even more difficult, but Feed Me Bubbe, the three year-old cooking show with an emphasis on kosher food and good old-fashioned family traditions, has done both and is a quintessential example of how new media is changing the world.

Now, there are many quality cooking shows out on the web. Series like Le Gourmet TV, aim to cover the whole menu with everything from baking recipes to spirits. Tubefilter News recently covered Great Depression Cooking, which features Clara, a 93-year-old great-grandmother and who lived during the Great Depression whipping up simple family favorites.

Then there’s Bubbe. One of the longest running cooking web series, Feed Me Bubbe stars Honig’s own grandmother, Bayla “Bubbe” Sher (Bubbe is Yiddish for grandma) and features tasty, homemade recipes for potato latkes, Passover brownies and plenty of delectable maykholim.

Here’s where Feed Me Bubbe is different: according to 25-year-old Avrom Honig, the series’ creator, director, and producer, the show’s fame was an accident. It all started one night in 2006 at the dinner table with Honig and his father while they were eating Bubbe’s food. Honig wanted to put together a podcast to act as a demo reel and show off his talent.

“My father was like, y’know, Bubbe’s food is so delicious and so amazing, why don’t you share that with the world?” said Honig “He said, ‘Why don’t you call the stupid thing, Feed Me Bubbe?’”

Something unexpected happened with that demo reel: after it was uploaded, emails poured in from the Atlantic to the Pacific. People from America, Japan, even Hong Kong, loved Feed Me Bubbe.

Some cooking shows focus solely on the recipes and as a result, feel a little cold even if they are efficient.Feed Me Bubbe doesn’t have that problem. Thanks to its colorful, warm host, appearances by the director and the show’s production assistant “Zadi” (in Yiddish, short for Zaideh which means grandfather. You can guess his relation to Honig), viewers are left with a feeling that they too are a part of the family.

“We get emails saying, ‘Y’know, can we adopt you? When we see you sitting in the kitchen it feels like we are in our grandmother’s kitchen…” said Bubbe.

Bubbe, who is in her 80s, also takes time to write back as many fans as possible and even takes telephone calls. Since its launch, the show has seen the lens of ABC World News and felt the pen of The Wall Street Journal.

That is the power and beauty of new media. When you get together the right factors, what once was a complicated, long line of red tape to even get the blessing of local airtime, has become a simple matter of making a web series attractive and accessible. If one provides quality content with intriguing characters, success could be only a click away.

With three years of episodes, you might want to catch up on Feed Me Bubbe at blip.tv, then head to their online store for T-Shirts and even a Bubbe ringtoneFeed Me Bubbe episodes are also close-captioned for the hearing-impaired at ProjectReadOn.com.

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