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The Jewish immigrants who settled in Little Romania brought with them a traditional technique for preserving goose by salting, seasoning, and smoking the meat.
In America, however, beef was cheaper and more widely available than goose, so was made with beef brisket instead.
" (traditional holiday sweet bread filled with walnuts, poppy seeds or cream cheese).
Cheese and tree bark don't seem like a natural fit.Read the full article » Little Romania in lower Manhattan was a neighborhood within a neighborhood, tucked into the blocks bound by East Houston Street, Allen Street, Grand Street, and the Bowery.When the Romanian-born writer Marcus Ravage arrived in New York in 1900, he found the area thriving; restaurants had opened everywhere, he recalled in a memoir, and the first Romanian delicatessens were displaying "goose-" was the starting point for American pastrami."The central characteristic of the Romanian cuisine is its great variety.It is a cuisine influenced by repeated waves of different cultures: the ancient Greeks, with whom Romanians traded; the Romans, who gave the country its name; the Saxons, who settled in southern Transylvania; the Turks, who for centuries dominated Romania; as well as Slavic and Magyar neighbors.All of these influences gradually blended into the varied and delicious Romanian culinary tradition" The main ingredients used by Romanian chefs are meats such as pork, beef and lamb, fish, vegetables, dairy products and fruit.