# Matzo! The good, the bad, and the pasty **URL:** \ **Category:** Cafe Society\ **Tags:** food-cooking\ **Created:** [February 6, 2026, 4:13pm UTC](https://boards.straightdope.com/t/matzo-the-good-the-bad-and-the-pasty/1027443 "2026-02-06T16:13:58Z")\ **Posts on this page:** 4\ **Page:** 1
**Author:** ![puzzlegal](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/puzzlegal/32/3827_2.png) [@puzzlegal](https://boards.straightdope.com/u/puzzlegal)\ **Post date:** [February 6, 2026, 4:13pm UTC](https://boards.straightdope.com/t/matzo-the-good-the-bad-and-the-pasty/1027443/1 "2026-02-06T16:13:58Z")
Continuing the discussion from [What was the point of ordering the Israelites to not leaven their bread as they prepared to depart Egypt?](https://boards.straightdope.com/t/what-was-the-point-of-ordering-the-israelites-to-not-leaven-their-bread-as-they-prepared-to-depart-egypt/1027274/83): The good stuff sells out before passover around here. (The Israeli brands, for whatever reason, taste a lot better than the American brands. They taste like toasted wheat flour, instead of tasting like… Unsalted saltines, i guess. Really bland and flat and … more like raw flour, almost.) My favorite is Aviv. Yehuda is okay if i can’t get Aviv, although it’s more prone to burnt notes. Both are miles better than Streits and Manischewitz and whatever else tends to be in that aisle. ---
**Author:** ![FinsToTheLeft](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/finstotheleft/32/2930_2.png) [@FinsToTheLeft](https://boards.straightdope.com/u/FinsToTheLeft)\ **Post date:** [February 6, 2026, 5:10pm UTC](https://boards.straightdope.com/t/matzo-the-good-the-bad-and-the-pasty/1027443/2 "2026-02-06T17:10:00Z")
This is what we’ve bought the last couple of years for the Seder: > **[The Matzo Project](https://matzoproject.com/)** > > The Matzo Project Daily matzo during Passover is usually one of the American brands, I prefer egg matzo over plain, ---
**Author:** ![puzzlegal](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/puzzlegal/32/3827_2.png) [@puzzlegal](https://boards.straightdope.com/u/puzzlegal)\ **Post date:** [February 6, 2026, 5:16pm UTC](https://boards.straightdope.com/t/matzo-the-good-the-bad-and-the-pasty/1027443/3 "2026-02-06T17:16:22Z")
I’ve never liked egg matzo. I don’t like any of the matzo-meal based cakes, either. I do love matzo ball soup, which is made largely of matzo meal and egg. ---
**Author:** ![ParallelLines](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/parallellines/32/3575_2.png) [@ParallelLines](https://boards.straightdope.com/u/ParallelLines)\ **Post date:** [February 6, 2026, 10:12pm UTC](https://boards.straightdope.com/t/matzo-the-good-the-bad-and-the-pasty/1027443/4 "2026-02-06T22:12:59Z")
The percentage of the local population that are practicing Jews is small for the population size (no wonder, since Colorado Springs is awash in Churches on every corner and not a few Megas) - so we generally just see the National Brands here. I don’t mind it - I like a “traditional” Passover Matzo with a schmeer of salted butter and that’s it. I’m secular, so almost all years I don’t participate in a Seder and I’m having it for my personal eating enjoyment and nostalgia. But that configuration is a lot of carbs and fat, so not very often. Sadness. Matzo ball soup though… that’s 4-5 times a year, and while I don’t make it from a box, I do make it like a salt lick, because, dammit, that’s the way we had it growing up. But it’s made from a homemade simmered broth because that’s how my grandmother (and my father after she passed) made it. Many memories of sneaking to the long-simmering covered pot on the stove and sneaking out a cup of heavenly broth, into a small mug, and adding a touch of water to make up for it. The Jewish food-porn equivalent of sneaking your parents booze and topping the bottle off with tap water I suppose…