Meet my New Cousin!
Well, wouldn't you know it? Of all the so-called celebrities on 23andMe, I end up sharing my genetic haplogroup with Mario Batali. I mean, really, couldn't it have been Meryl Streep?
She does look like my sister, after all.
But, okay, I'll take Mario if I have to. I read on-line that he makes a mean latke, and, well, it is almost Thanksgiving, I mean Chanukah, ya know.
What's a haplogroup, you ask? A haplogroup is a genetic population group of people who share a common ancestor on the patrilineal or matrilineal line. Haplogroups are assigned letters of the alphabet, and refinements consist of additional number and letter combinations.
My common haplogroup with Mario is....drum roll please...."J"! Now, actually, there really is more specificity, because that letter J is followed by a least one digit and number depending on various mutations that occurred throughout history that are found in my DNA. But, I'll get into that later.
As for now, I'm still processing that I'm related to this guy.
Have you ever seen his shoes?!
No, you say? Then click here!
On the other hand, seriously, EVERYONE IS RELATED anyway, regardless of nationality, color or religion, so really, what's the big deal?
Therefore, in the mean time, until next time, start planning for Thanksgiving 2013, and enjoy this delicious recipe from my new cousin, Mario:
Latke Love from Mario Batali
2 large russet potatoes
2 medium Yukon gold potatoes
3 tablespoons milk
1 egg
1/2 teaspoon baking powder
4 tablespoons matzoh meal
Salt and pepper, to taste
1/2 cup extra virgin olive oil
Wash the potatoes but do not peel them. Grate the 2 russet potatoes on the large holes of a grater and grate the Yukon gold on the medium holes. Add the milk, egg, baking powder, and matzoh meal. Season with salt and pepper and stir to blend well and toss into a colander for about one minute to drain just a bit of the juices. Replace in the mixing bowl.
Heat a scant 1/2 inch of oil in a large skillet until it is very hot but not smoking. Drop the potato mixture by large spoonfuls, then flatten slightly with a spatula to create a lacy edge. Turn them once.
When they are golden brown on the bottom side, cook them several minutes longer and drain them on paper towels (the lakes will have crisp edges).
Serve hot with marscarpone and /or applesauce
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