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I encountered restaurant owners, bakers, food writers, and bloggers who have been breathing new life into dishes that nearly disappeared during Communism. "They left the religion behind, " says Singer, "but kept the food. At a deli in New York, you'll get a scoop of delicious chopped chicken liver, but never something this gorgeous, this fatty, this fresh and decadent. They tell me that along Văcăreşti Street, the community's main thoroughfare, there were dozens of bakeries, butchers, and grill houses, where skirt steaks and beef mititei (grilled kebab-style patties) were cooked over charcoal. Out of the oven come gorgeous loaves of challah bread (see Recipe: Challah Bread), their dough soft and sweet, with a crisp crust. What's hidden between words in deli meat good. The foods of the shtetls were regional, taking on local flavors, and when European Jews came to America, that variety characterized the delicatessens they opened. Once a major center of European Jewish spiritual life, Krakow's Jewish population now numbers just a few hundred. The higher the terms are in the list, the more likely that they're relevant to the word or phrase that you searched for. In the summer, fruit is boiled down into jams and compotes, which go into sweets year-round.

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I didn't expect to find the checkered linoleum and big sandwiches of my childhood deli, but I hoped to find some of its original flavor and inspiration. Crumbling the matzo by hand, a timeworn method abandoned in America, turns each bite into a surprise of random textures. Singer's matzo balls, served in a dark goose broth, are made from crushed whole sheets of matzo mixed with goose fat, egg, and a touch of ginger, lending a lively zing. The dishes I ate there became my comfort food, and as I grew older, I started seeking out other Jewish delis wherever I went: Schwartz's and Snowdon in Montreal (where I learned to appreciate the glories of smoked meat); Rascal House in Miami Beach (baskets of sticky Danish); Katz's and Carnegie and 2nd Ave Deli in New York (Pastrami! Mrs. Examples of deli meat. Steiner-Ionescu and Mrs. Stonescu remember five or six pastrami places in Bucharest that mostly used duck or goose breast, though occasionally beef.

It may not be pastrami on rye, but it pretty damn well captures the heart of the Jewish delicatessen. The next night, at the apartment of Miklos Maloschik and his wife, Rachel Raj, tradition once again meets Hungary's new Jewish culinary vanguard. You got pastrami at Romanian delicatessens, frankfurters at German ones, and blintzes from the Russians. What's hidden between words in deli met les. But for all my knowledge of Jewish delis, the roots of the foods served there remained a mystery to me.

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I'd learned that the word delicatessen derives from German and French and loosely translates as "delicious things to eat. " The only thing that remained of their culture was the food. "It's as though history was erased. The table fills with a mix of foods, some familiar to Jewish deli lovers (salmon gefilte fish, potato kugel, pickled and smoked tongue with horseradish), others that were part of deli's forgotten roots, like roast duck, and the "Jewish Egg": balls of hardboiled egg, sauteed onion, and goose liver. Popular Slang Searches. A few years ago, I visited Krakow, Poland, to start seeking out the roots of those foods. Urban Thesaurus finds slang words that are related to your search query. But here the cuisine is exciting, dynamic, and utterly refined. In the sunny kitchen of the Bucharest Jewish Home for the Aged, cook Mihaela Alupoaie is preparing Friday night's Shabbat dinner for the center's residents and others in the Jewish community. Since 2007, Bodrogi has been chronicling her adventures in kosher cooking on her blog, Spice and Soul.

We eat sarmale—finger-size cabbage rolls filled with ground beef and sauteed onions (see Recipe: Stuffed Cabbage)--and each roll disappears in two bites, leaving only the sweet aftertaste of the paprika-laced jus. The search algorithm handles phrases and strings of words quite well, so for example if you want words that are related to lol and rofl you can type in lol rofl and it should give you a pile of related slang terms. Amid centuries-old synagogues and art deco buildings pockmarked with bullet holes from the war, I encounter restaurants serving beautiful versions of beloved deli staples: Cari Mama, a bakery and pizzeria, is known for cinnamon, chocolate, and nut rugelach (see Recipe: Cinnamon, Apricot, and Walnut Pastries) that disappear within hours of the shop's opening each morning. Please also note that due to the nature of the internet (and especially UD), there will often be many terrible and offensive terms in the results. Children gather around for the blessings over the candles, wine, and bread, as everyone noshes on the creamy chopped chicken liver Mihaela piped into the whites of hardboiled eggs (see Recipe: Chicken Liver-Stuffed Eggs). Every other matzo ball I'd ever eaten originated with packaged matzo meal. There's a thriving Jewish quarter in the 7th district, where bakeries like Frolich and Cafe Noe serve strong espresso and flodni, a dense triple-layer pastry with walnuts, poppy seeds, and apple filling that's the caloric totem of Hungarian Jewish cooking (see Recipe: Apple, Walnut, and Poppy Seed Pastry). Of all the Jewish communities of eastern Europe, Budapest's is a beacon of light.

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With democracy came cultural exploration and a newfound sense of Jewish pride. One night, in the tiny apartment of food blogger Eszter Bodrogi, I watch as she bastes goose liver with rendered fat and sweet paprika until the lobes sizzle and brown (see Recipe: Paprika Foie Gras on Toast). "When you braid the three strands of dough, you tie them all together. It had been decades since the flavors of duck pastrami had graced their lips, the memories fading with the surviving generation. Though initially worried that a Jewish food blog would attract anti-Semitic comments (the far right is resurgent in Hungary), the somewhat shy Eszter now courts 3, 000 daily visits online, to a fan base that is largely not Jewish. What were Jewish cooks preparing over there, in these countries' capital cities, Bucharest and Budapest, respectively, and how were those foods related to the deli fare we all know and love? Founded after the war as a soup kitchen for impoverished survivors of the Holocaust, it's now a community-owned center for Yiddish kosher cooking where you can get everything from matzo balls and kugel to beef goulash. The city's historic Jewish quarter is largely supported by tourism, and while some restaurants, like the estimable Klezmer Hois and Alef, serve up decent jellied carp and beef kreplach dumplings that any deli lover will recognize, others traffic in nostalgia and stereotypes; how could I trust the food at an eatery with a gift store selling Hasidic figurines with hooked noses? In the kitchen, Miklos doles out shots of palinka, homemade fruit brandy, the first of many on this long, spirited evening. Nowadays, you mostly get salted, dried beef or brined mutton. Back home, Jewish food is frozen in the past: at best, it's the homemade classics; at worst, it's processed corned beef, overly refined "rye bread, " and packaged soup mix.

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Its flavors assimilated, and it turned into an American sandwich shop with a greatest-hits collection of Yiddish home-style staples: chopped liver, knishes (see Recipe: Potato Knish), matzo ball soup. His mother served cholent (a slow-cooked meat and bean stew) nearly every Saturday, but often with pork (see Recipe: Beef Stew). For liver lovers it's sheer nirvana, at once melty and silken. These indexes are then used to find usage correlations between slang terms. "The three main ingredients—air, earth, and water—are symbolic, " says Mihaela, brushing her black hair from her face. And Hungary was the land of my grandmother, with its soul-warming stews and baked goods that inspired delicatessens in America and beyond. The Urban Thesaurus was created by indexing millions of different slang terms which are defined on sites like Urban Dictionary. In the yard of Klabin's small cottage an hour outside of Bucharest, his friend Silvia Weiss is laying out dishes on a makeshift table. Down a covered passageway is the Orthodox community's kosher butcher, where cuts of beef, chicken, turkey, duck, and goose are brined in kosher salt and transformed into salamis, knockwursts, hot dogs, kolbasz garlic sausages, and bolognas that dry in the open air.

The problem with researching these roots in eastern Europe is that there aren't many Jews nowadays. Twenty-nine-year-old Raj (pronounced Ray) is Hungary's equivalent of her American counterpart: a high-octane food television host who had a show on Hungary's food channel called Rachel Asztala, or Rachel's Table. I'd become the deli guy, the expert people came to with questions about everything from kreplach to corned beef. The official Urban Dictionary API is used to show the hover-definitions.

But I also have a personal connection to these countries: Romania was where my grandfather was born, and is the country associated with pastrami, spiced meats, and passionate Jewish carnivores. The Jews never existed. " He, for example, grew up in a house where his Holocaust-survivor parents shunned Judaism. And I knew that when they began appearing in New York and other North American cities in the 1870s, Jewish delicatessens were little more than bare-bones kosher butcher shops offering sausages and cured meats. Hers is the city's only public kosher kitchen. Though none survived the war, I realize that these foods eventually found their way onto deli menus and inspired other Jewish restaurants in the United States, like Sammy's Roumanian Steakhouse in New York and similar steak houses in other cities (see Article: Deli Diaspora). Finally, you might like to check out the growing collection of curated slang words for different topics over at Slangpedia.

To learn more, see the privacy policy. In the basement of the facility there are shelves stacked with glass jars of homemade pickles—garlic-laden kosher dills, lemony artichokes, horseradish, and green tomatoes—that she serves with her meals. A Jewish food revival was a plot point I hadn't expected to discover in Budapest, and it made me think of deli fare in an entirely new light. Not so much a specific dish but a method of pickling, spicing, and smoking meat that originated with the Turks, pastrama, in various dishes, is still available in Romania, though none of them resemble the juicy, hand-carved, peppery navels and briskets famous at North American delis like Katz's and Langer's. The countries I visited on my last research trip are no exception; Romania has fewer than 9, 000 Jews (just one percent of its pre—World War II total), and while Hungary's population of 80, 000 is the last remaining stronghold of Jewish life in the region, it's a fraction of what it once was. But as the American Jewish experience evolved away from that of eastern Europe's, so did the Jewish delicatessen's menu. "People connected with me on a personal level, " she says, as she slices the liver and lays it on bread. I sit with Ghizella Steiner-Ionescu and Suzy Stonescu, two talkative ladies of a certain age who regale me with tales of the Jewish food scene in Bucharest before the war. Here, in Budapest, you can get dozens. It's this elegant face of Jewish cooking that has largely vanished in North America. Growing up in Toronto, my knowledge of Jewish delicatessens extended no further than Yitz's Delicatessen, my family's once-a-week staple. I ask about pastrami, Romania's greatest contribution to the Jewish delicatessen. Once upon a time, Jewish delis in America all looked like this: places to get your meats, fresh and cured, straight from the butcher's blade and the smoker.

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