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The Urban Thesaurus was created by indexing millions of different slang terms which are defined on sites like Urban Dictionary. What's hidden between words in deli meat market. Once a major center of European Jewish spiritual life, Krakow's Jewish population now numbers just a few hundred. Note that this thesaurus is not in any way affiliated with Urban Dictionary. With its wainscoting and chandeliers, it feels partly like a house of worship and partly like the legendary New York kosher restaurant Ratner's, complete with sarcastic waiters in tuxedo vests, and young boys in oversize black hats and long side curls, learning the art of kosher supervision. Later that night, about 75 people sit down to the weekly feast in an airy auditorium at the nearby Jewish Community Center.

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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. For liver lovers it's sheer nirvana, at once melty and silken. It may not be pastrami on rye, but it pretty damn well captures the heart of the Jewish delicatessen. Or you might try boyfriend or girlfriend to get words that can mean either one of these (e. g. bae). 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). 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. What's hidden between words in deli meat industry. 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. "When you braid the three strands of dough, you tie them all together. "It's as though history was erased.

But for all my knowledge of Jewish delis, the roots of the foods served there remained a mystery to me. Of all the Jewish communities of eastern Europe, Budapest's is a beacon of light. 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. 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. 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. There is still lots of work to be done to get this slang thesaurus to give consistently good results, but I think it's at the stage where it could be useful to people, which is why I released it. Meaning of deli meat. The couple own and operate the hip bakeries Cafe Noe and Bulldog, both built on the success of Rachel's flodni (reputed to be the best in town). In America's delis you find one type of kosher salami. The city's Jewish restaurant scene boasts a refined side, too, which I experienced at Fulemule, a popular place run by Andras Singer. I encountered restaurant owners, bakers, food writers, and bloggers who have been breathing new life into dishes that nearly disappeared during Communism. 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. He serves half a dozen variations on cholent, a dish that, like matzo ball soup, is eaten all over Hungary by Jews and non-Jews alike. 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.

And Hungary was the land of my grandmother, with its soul-warming stews and baked goods that inspired delicatessens in America and beyond. It's this elegant face of Jewish cooking that has largely vanished in North America. 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. She hands me a plate. 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). Here, in Budapest, you can get dozens. 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. The salamis are fiery, coarse, and downright intense. Since 2007, Bodrogi has been chronicling her adventures in kosher cooking on her blog, Spice and Soul. Every other matzo ball I'd ever eaten originated with packaged matzo meal. To learn more, see the privacy policy.

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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. 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. In the summer, fruit is boiled down into jams and compotes, which go into sweets year-round. Until the 1990s, Jewish life was very quiet. But here the cuisine is exciting, dynamic, and utterly refined. The delis were all Jewish, but their regional roots were proudly on display.

As we sit around after the meal, it hits me that it's nothing short of a miracle that these foods, these traditions, have survived. 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. 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. 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. 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. Out of the oven come gorgeous loaves of challah bread (see Recipe: Challah Bread), their dough soft and sweet, with a crisp crust. The problem with researching these roots in eastern Europe is that there aren't many Jews nowadays. Yitz's was our haven of oniony matzo ball soup (see Recipe: Matzo Balls and Goose Soup), briny coleslaw (see Recipe: Coleslaw), and towering corned beef sandwiches; a temple of worn Formica tables, surly waitresses, and hanging salamis. There were once millions of Ashkenazi Jewish kitchens in eastern Europe. Because budgets are tight, bringing in prepared kosher food from abroad is impossible, so everything in Mihaela's kitchen is made from scratch. 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. By the time I finished writing the book Save the Deli, my battle cry for preserving these timepieces, I'd visited close to two hundred Jewish delis across North America, with stops in Belgium, France, and the UK.

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. "It's strange, " Fernando Klabin, my guide in Bucharest, said the next day. Finally, you might like to check out the growing collection of curated slang words for different topics over at Slangpedia. Across the street, in a courtyard containing the Orthodox synagogue, is a restaurant called Hanna. I ask about pastrami, Romania's greatest contribution to the Jewish delicatessen. The higher the terms are in the list, the more likely that they're relevant to the word or phrase that you searched for. Singer opened his restaurant in 2000, with a focus on updated versions of Jewish classics. Urban Thesaurus finds slang words that are related to your search query. He's also fond of goose, once the principal protein of eastern European Jewish cooking but practically nonexistent in American Jewish kitchens. It's a meal that tastes thousands of miles away from those I've had at Jewish delis, and yet there's laughter, good Yiddish cooking, and a table full of Jews who hours before were strangers but now act like family.

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He, for example, grew up in a house where his Holocaust-survivor parents shunned Judaism. Crumbling the matzo by hand, a timeworn method abandoned in America, turns each bite into a surprise of random textures. 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. See Article: Meats of the Deli. )

You got pastrami at Romanian delicatessens, frankfurters at German ones, and blintzes from the Russians. 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! 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 only thing that remained of their culture was the food. The official Urban Dictionary API is used to show the hover-definitions. 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. The Jews never existed. " Please note that Urban Thesaurus uses third party scripts (such as Google Analytics and advertisements) which use cookies. I'd learned that the word delicatessen derives from German and French and loosely translates as "delicious things to eat. " 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.

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). A few years ago, I visited Krakow, Poland, to start seeking out the roots of those foods. Nowadays, you mostly get salted, dried beef or brined mutton. In the kitchen, Miklos doles out shots of palinka, homemade fruit brandy, the first of many on this long, spirited evening. 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? But as the American Jewish experience evolved away from that of eastern Europe's, so did the Jewish delicatessen's menu. The next night, at the apartment of Miklos Maloschik and his wife, Rachel Raj, tradition once again meets Hungary's new Jewish culinary vanguard. "The three main ingredients—air, earth, and water—are symbolic, " says Mihaela, brushing her black hair from her face.

These indexes are then used to find usage correlations between slang terms. With democracy came cultural exploration and a newfound sense of Jewish pride. It had been decades since the flavors of duck pastrami had graced their lips, the memories fading with the surviving generation. "They left the religion behind, " says Singer, "but kept the food. His mother served cholent (a slow-cooked meat and bean stew) nearly every Saturday, but often with pork (see Recipe: Beef Stew).