I smoked some home made pastrami to serve with the latkes. Cheese is easy, but we weren’t big on gravy in my family. You needed butter, cream or milk so it didn’t work with meat or poultry, so my mother never made it. Maybe I will give it a whirl. If my wife kills me, send donations to Laura’s House.
Correct.
Can’t believe what I’m reading here. What happened to frying latkes in old fashioned schmaltz. Rendered chicken fat for the uninitiated. Side benefit is gribenes the Jewish equivalent of pork rinds except it is chicken skin cracklings in the rendering process. Duck fat probably ok, but poutine, yuk. Picture alone makes me nauseous.
Yes, like you I am a bit more of a traditionalist with such things.