Day 245 (Erev Chag)

I had no choice but to go to Rami Levy this morning, Erev Chag or not. I was reeling for a while afterwards: not only did I get a parking spot and a shopping cart, there was no wait to check out. Literally no wait: I found a checkout lane with no other customers. I was kind of freaked out until Husbinator pointed out that today is Hoshana Raba, so davening is really long, so most people have to start their day much later than usual. Ah.

Today, I made Yerushalmi kugel again. Since this was my second time, I allowed myself to play with the ratios, and it came out perfectly!!! Tastes exactly like real Yerushalmi kugel. I am so happy and grateful and a little surprised. Yay!!!!!! Recipe is below.

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Yerushalmi Kugel (adapted from Moshe Atlo's YouTube video)

400 grams thin egg noodles
1/2 c vegetable oil
1 c sugar, divided
1 1/4 tsp salt
1 Tbsp ground pepper
3 eggs

• Boil the noodles in 2L water for five minutes. Drain, but do not rinse.
• While the noodles are cooking, heat the oil and 1/2 cup sugar in a small pot on a medium flame. Stir occasionally. (You can use the same spoon you're using to mix the noodles.) Let the caramel cook until it is a deep, dark brown. It will bubble. Do not be afraid of burning the sugar.
• Between poking at the noodles and the caramel, measure out the dry ingredients and check the eggs.
• Stand back and CAREFULLY pour the caramel into the noodles (which you have cleverly transferred out of the strainer and back into the pot you cooked them in). Stir vigorously, quickly, and thoroughly.
• Add the other 1/2 cup sugar, salt, and pepper to the noodle/caramel mixture. Stir,
• Add the eggs and mix thoroughly. Don't worry that the eggs will scramble in the hot noodles, just be ready to pour everything into the cooking pan as soon as you're done adding the eggs.
• Pour the kugel into a pot. In the future, I plan on lining said pot with parchment paper rather than greasing it well. 
• Poke at the kugel to remove any air bubbles, and cover the pot, but leave a small gap for steam to escape.
• Cook on the stovetop for an hour-and-a-half. I put my wonder-pot flame-spreader under the pot for ease of mind.
• Allow kugel to cool before cutting. 
• Serve warm, with pickles, and celebrate the goodness of your very own authentic Yerushalmi Kugel.