Shmurah matzah tastes horrible
Was the guy who wrote this NY Times op-ed smoking the matzah?
SEVERAL years ago, at a family Seder, I tasted a matzo I actually liked. It was misshapen and lightly burned, distinguishing it from the machine-made matzo of my youth. And this one possessed something that I had never experienced with matzo: It had flavor. What can I say? Up until that moment, the best matzo of my life was not much better than the worst matzo of my life; you could taste the struggle in every bite. For the first time I ate matzo and thought, This is delicious.
The bakery, I learned, specialized in an elite class of matzo called “shmurah,” meaning “guarded” or “watched,” which Orthodox communities prescribe for the first night of Passover.
My mother always seems get some “shmurah” matzah every year from the Orthodox people, and I can assure you that it’s the worst tasting stuff I have ever eaten in my entire life. Ten times worse than commercial matzah that you buy in the supermarket. Remember that it comes from the same people who drink Manischewitz “wine.” And who take fish which would taste perfectly good if it were grilled or broiled and served with butter, and instead mash it up, mix it with matzah meal, and make fishballs out of it. Don’t believe everything you read in the New York Times.