Anyone have success with this in making matzo balls? Because of the terrible weather we're having, I refuse to make a stop at the store -- but I'm really craving matzo balls, and I will be coming home to a slow cooker full of sure-to-be-delicious stock.
I have no matzo, but I recently ended up with two whole boxes of saltines by accident, and that's a food I don't like much and hardly ever use.
I can't see why they wouldn't work, but would anyone warn me away before I waste my time?
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