| Jess Askin |
OK, I saved all my lumps of chicken fat for a year, and now I have two
mayonnaise jars full of schmaltz. What do I do next?
|
|
|
| Andy |
"Jess Askin" <nemo@nowhere.net> wrote in news:dcoe9s$aug$1
@news.netins.net:
> OK, I saved all my lumps of chicken fat for a year, and now I have two
> mayonnaise jars full of schmaltz. What do I do next?
Start saving chicken livers!??
;)
Andy
|
|
|
| Vilco |
Mi e' parso che Jess Askin abbia scritto:
> OK, I saved all my lumps of chicken fat for a year, and
> now I have two mayonnaise jars full of schmaltz. What do
> I do next?
Did you save it to cook things "confit"?
Once I tried a goose leg cooked under vacuum in very low temp
over 18 hours, it was delicious!
They cooked the goose leg in goose fat (mainly skins) for all
this long time, and then they browned it in a skillet to give
texture. Very nice indeed!
Otherwise you could prepare some "confit garlic" to use in other
recipes.
--
Vilco
Think Pink , Drink Rose'
|
|
|
| Peter Aitken |
"Jess Askin" <nemo@nowhere.net> wrote in message
news:dcoe9s$aug$1@news.netins.net...
> OK, I saved all my lumps of chicken fat for a year, and now I have two
> mayonnaise jars full of schmaltz. What do I do next?
>
>
Lumps of chicken fat are not schmaltz - I assume you rendered it? It's
great for sauteing potatoes and is an essential ingredient for chopped
liver.
--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm
|
|
|
| Dog3 |
"Jess Askin" <nemo@nowhere.net> wrote in news:dcoe9s$aug$1@news.netins.net:
> OK, I saved all my lumps of chicken fat for a year, and now I have two
> mayonnaise jars full of schmaltz. What do I do next?
It's been rendered, right? I use it in a lot of things but it's excellent
for sauteing potatoes, mishagos and is a must in chopped liver. Sometimes I
use it on chicken thighs and drumsticks. I'll coat the chicken, toss on
S&P and bake at 350 until done. Good stuff.
Michael
|
|
|
| OmManiPadmeOmelet |
In article <dcoe9s$aug$1@news.netins.net>,
"Jess Askin" <nemo@nowhere.net> wrote:
> OK, I saved all my lumps of chicken fat for a year, and now I have two
> mayonnaise jars full of schmaltz. What do I do next?
>
>
If you rendered it, it's fabulous for baked goods!
Mom liked it for pie crusts, and it's also good for biscuits.
--
Om.
"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson
|
|
|
| Dimitri |
"Jess Askin" <nemo@nowhere.net> wrote in message
news:dcoe9s$aug$1@news.netins.net...
> OK, I saved all my lumps of chicken fat for a year, and now I have two
> mayonnaise jars full of schmaltz. What do I do next?
1. Add some chicken skin,
2. Render out the fat
3. Get everyone out of the house
4. Enjoy the grbenes.
:-)
Dimitri
|
|
|
| Jess Askin |
"Peter Aitken" <paitken@CRAPnc.rr.com> wrote in message
news:Mk2Ie.74181$oj4.1662002@twister.southeast.rr.com...
> "Jess Askin" <nemo@nowhere.net> wrote in message
> news:dcoe9s$aug$1@news.netins.net...
> > OK, I saved all my lumps of chicken fat for a year, and now I have two
> > mayonnaise jars full of schmaltz. What do I do next?
> >
> >
>
> Lumps of chicken fat are not schmaltz - I assume you rendered it? It's
> great for sauteing potatoes and is an essential ingredient for chopped
> liver.
I put it in a pan of water and melted it slowly, chilled it until it
solidified so I could remove the remaining water, then re-melted it and
strained in through a coffee filter just in case.
How long does it keep in a sealed jar in the refrigerator?
Potato kugel or latkes is one possibility, but I don't make them that often.
I hadn't thought of chopped liver, thanks for the suggestion. What I really
need is a way to use industrial-size quantities. I don't suppose you can put
schmaltz in salad dressing?
|
|
|
| Jess Askin |
"Vilco" <a@b.invalid> wrote in message
news:KI0Ie.3005$F23.32962@twister2.libero.it...
> Mi e' parso che Jess Askin abbia scritto:
>
> > OK, I saved all my lumps of chicken fat for a year, and
> > now I have two mayonnaise jars full of schmaltz. What do
> > I do next?
>
> Did you save it to cook things "confit"?
> Once I tried a goose leg cooked under vacuum in very low temp
> over 18 hours, it was delicious!
> They cooked the goose leg in goose fat (mainly skins) for all
> this long time, and then they browned it in a skillet to give
> texture. Very nice indeed!
> Otherwise you could prepare some "confit garlic" to use in other
> recipes.
I've never "confit-ed," but I suppose it's in Julia Child.
After my original post, I thought of browning a large quantity of onions in
the schmaltz, and then keeping them in the freezer to add a quick dollop of
yumminess to chicken soup, gravies, stuffing, etc.
|
|
|
| Jess Askin |
"Dog3" <dog3@invalid.com> wrote in message
news:Xns96A750F38B4DDabtrulynastyevil@69.28.186.121...
> "Jess Askin" <nemo@nowhere.net> wrote in
news:dcoe9s$aug$1@news.netins.net:
>
> > OK, I saved all my lumps of chicken fat for a year, and now I have two
> > mayonnaise jars full of schmaltz. What do I do next?
>
> It's been rendered, right? I use it in a lot of things but it's excellent
> for sauteing potatoes, mishagos and is a must in chopped liver. Sometimes
I
> use it on chicken thighs and drumsticks. I'll coat the chicken, toss on
> S&P and bake at 350 until done. Good stuff.
Mishagos is a food? I know my cooking has sometimes been described as
meshuganah, but I never knew what that meant.
|
|
|
| Jess Askin |
"Dimitri" <Dimitri_C@prodigy.net> wrote in message
news:oZ6Ie.1040$sW1.33@newssvr23.news.prodigy.net...
>
> "Jess Askin" <nemo@nowhere.net> wrote in message
> news:dcoe9s$aug$1@news.netins.net...
> > OK, I saved all my lumps of chicken fat for a year, and now I have two
> > mayonnaise jars full of schmaltz. What do I do next?
>
> 1. Add some chicken skin,
> 2. Render out the fat
> 3. Get everyone out of the house
> 4. Enjoy the grbenes.
There goes my diet.
|
|
|
| Boron Elgar |
On Wed, 3 Aug 2005 15:35:02 -0500, "Jess Askin" <nemo@nowhere.net>
wrote:
>
>"Peter Aitken" <paitken@CRAPnc.rr.com> wrote in message
>news:Mk2Ie.74181$oj4.1662002@twister.southeast.rr.com...
>> "Jess Askin" <nemo@nowhere.net> wrote in message
>> news:dcoe9s$aug$1@news.netins.net...
>> > OK, I saved all my lumps of chicken fat for a year, and now I have two
>> > mayonnaise jars full of schmaltz. What do I do next?
>> >
>> >
>>
>> Lumps of chicken fat are not schmaltz - I assume you rendered it? It's
>> great for sauteing potatoes and is an essential ingredient for chopped
>> liver.
>
>I put it in a pan of water and melted it slowly, chilled it until it
>solidified so I could remove the remaining water, then re-melted it and
>strained in through a coffee filter just in case.
>
>How long does it keep in a sealed jar in the refrigerator?
>
>Potato kugel or latkes is one possibility, but I don't make them that often.
>I hadn't thought of chopped liver, thanks for the suggestion. What I really
>need is a way to use industrial-size quantities. I don't suppose you can put
>schmaltz in salad dressing?
>
I put my rendered goose fat in Tupperware and freeze it. I use smaller
containers of 4 oz or less and just take out what I need. It lasts a
long, long, long time in the freezer.
I remember my mom storing her schmaltz in may jars, but she used it
often. We'd use it on sandwiches, the way some would use butter, but
of course, you cannot put butter on a meat sammie. IT is less
saturated than butter, too.
OH! I remember...we'd spread a very thin bit on matzoth & sprinkle it
with salt. Yum.
Boron
|
|
|
| Debra Fritz |
On Wed, 3 Aug 2005 15:35:02 -0500, "Jess Askin" <nemo@nowhere.net>
wrote:
>
>I put it in a pan of water and melted it slowly, chilled it until it
>solidified so I could remove the remaining water, then re-melted it and
>strained in through a coffee filter just in case.
If you do this again, don't boil it.
You take the lumps of chicken fat...and some small pieces of skin
(optional) and some chopped onion and put it all in a frying pan...and
let the fat render, the onions brown and the skin get crispy. I think
she added the onion after some of the fat melted.
The rendered fat & onion go into a jar for use. The crispy skin
( grebons) get eaten by whoever is closest to the pan!
>
>How long does it keep in a sealed jar in the refrigerator?
Probably several weeks although it never lasted that long at my
Grandmother's house.
>
>Potato kugel or latkes is one possibility, but I don't make them that often.
No schmaltz in kugel, although I guess you could fry potato latkes in
it.
>I hadn't thought of chopped liver, thanks for the suggestion. What I really
>need is a way to use industrial-size quantities. I don't suppose you can put
>schmaltz in salad dressing?
No. But you can use it to fry potatoes, pan fry hamburgers, fry
chicken, make chopped liver...or pate...add some of the fat & onion to
meat loaf mix...chicken fried steak...sautee veggies, and probably
several other things too.
I'll bet you could use it for pie crust if you were making a meat or
chicken pot pie.
Just remember that schmaltz will impart it's flavor into whatever you
use it with/in. So using it for lighter things, like salads, doesn't
work.
My Grandmother kept a Kosher house..so chicken fat was never used with
anything dairy...and that seemed to work out well as far as uses went.
Conversely, dairy wasn't used with any meat. So sometimes, we used
schmaltz in place of butter for bread if we were eating meat.
I remember my grandmother using schmaltz to make garlic bread when we
were having spaghetti & meat balls. She mixed some schmaltz with
chopped garlic and spread that on bread..then toasted it in the oven.
Hope this trip down memory lane helps.
Debra
|
|
|
| Debra Fritz |
On Wed, 3 Aug 2005 15:39:48 -0500, "Jess Askin" <nemo@nowhere.net>
wrote:
>
>"Dimitri" <Dimitri_C@prodigy.net> wrote in message
>news:oZ6Ie.1040$sW1.33@newssvr23.news.prodigy.net...
>>
>> "Jess Askin" <nemo@nowhere.net> wrote in message
>> news:dcoe9s$aug$1@news.netins.net...
>> > OK, I saved all my lumps of chicken fat for a year, and now I have two
>> > mayonnaise jars full of schmaltz. What do I do next?
>>
>> 1. Add some chicken skin,
>> 2. Render out the fat
>> 3. Get everyone out of the house
>> 4. Enjoy the grbenes.
>
>There goes my diet.
>
Schmaltz is NOT health food!! It probably helped a lot of people into
an early grave. But it's probably no worse than butter....and did
provide a usable fat to go with meat in Kosher households.
It was also cost effective...because you got it free when you bought
a chicken!
Debra
|
|
|
| Sheldon |
Debra Fritz wrote:
> "Jess Askin" wrote:
>
> >I put it in a pan of water and melted it slowly, chilled it until it
> >solidified so I could remove the remaining water, then re-melted it and
> >strained in through a coffee filter just in case.
>
> If you do this again, don't boil it.
>
> You take the lumps of chicken fat...and some small pieces of skin
> (optional) and some chopped onion and put it all in a frying pan...and
> let the fat render, the onions brown and the skin get crispy. I think
> she added the onion after some of the fat melted.
>
> The rendered fat & onion go into a jar for use. The crispy skin
> ( grebons) get eaten by whoever is closest to the pan!
> >
> >How long does it keep in a sealed jar in the refrigerator?
>
> Probably several weeks although it never lasted that long at my
> Grandmother's house.
> >
> >Potato kugel or latkes is one possibility, but I don't make them that often.
>
> No schmaltz in kugel, although I guess you could fry potato latkes in
> it.
Kugels (potato or noodle) are often made with schmaltz, instead of
butter... same for k'nishes, blintzes, kasha varnishkas, etc... depends
whether it's a meat or dairy meal, of just personal preference.
Sheldon
|
|
|
| maxine in ri |
On Wed, 3 Aug 2005 15:35:02 -0500, "Jess Askin" <nemo@nowhere.net>
connected the dots and wrote:
~
~"Peter Aitken" <paitken@CRAPnc.rr.com> wrote in message
~news:Mk2Ie.74181$oj4.1662002@twister.southeast.rr.com...
~> "Jess Askin" <nemo@nowhere.net> wrote in message
~> news:dcoe9s$aug$1@news.netins.net...
~> > OK, I saved all my lumps of chicken fat for a year, and now I
have two
~> > mayonnaise jars full of schmaltz. What do I do next?
~> >
~> >
~>
~> Lumps of chicken fat are not schmaltz - I assume you rendered it?
It's
~> great for sauteing potatoes and is an essential ingredient for
chopped
~> liver.
~
~I put it in a pan of water and melted it slowly, chilled it until it
~solidified so I could remove the remaining water, then re-melted it
and
~strained in through a coffee filter just in case.
~
~How long does it keep in a sealed jar in the refrigerator?
After rendering like that, just about forever. Your nose will know
when it's gone by.
~Potato kugel or latkes is one possibility, but I don't make them that
often.
~I hadn't thought of chopped liver, thanks for the suggestion. What I
really
~need is a way to use industrial-size quantities. I don't suppose you
can put
~schmaltz in salad dressing?
~
Use it instead of oil for all your frying, sauteeing, and greasing
purposes. In the old days, a rare treat was a slice of good dark
pumpernikel with a shmear of schmaltz on it.
You could repackage it into plastic ware of a reasonable size for the
uses in your kitchen, and freeze the rest until the first one is gone
maxine in ri
|
|
|
| OmManiPadmeOmelet |
In article <dcr9k5$c1m$1@news.netins.net>,
"Jess Askin" <nemo@nowhere.net> wrote:
> "Peter Aitken" <paitken@CRAPnc.rr.com> wrote in message
> news:Mk2Ie.74181$oj4.1662002@twister.southeast.rr.com...
> > "Jess Askin" <nemo@nowhere.net> wrote in message
> > news:dcoe9s$aug$1@news.netins.net...
> > > OK, I saved all my lumps of chicken fat for a year, and now I have two
> > > mayonnaise jars full of schmaltz. What do I do next?
> > >
> > >
> >
> > Lumps of chicken fat are not schmaltz - I assume you rendered it? It's
> > great for sauteing potatoes and is an essential ingredient for chopped
> > liver.
>
> I put it in a pan of water and melted it slowly, chilled it until it
> solidified so I could remove the remaining water, then re-melted it and
> strained in through a coffee filter just in case.
>
> How long does it keep in a sealed jar in the refrigerator?
>
> Potato kugel or latkes is one possibility, but I don't make them that often.
> I hadn't thought of chopped liver, thanks for the suggestion. What I really
> need is a way to use industrial-size quantities. I don't suppose you can put
> schmaltz in salad dressing?
>
>
It works great in place of butter or any hard shortening in biscuites,
cookies, pie crusts, or just about any baked goods. :-)
--
Om.
"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson
|
|
|
| serene |
Andy <Q> wrote:
> "Jess Askin" <nemo@nowhere.net> wrote in news:dcoe9s$aug$1
> @news.netins.net:
>
> > OK, I saved all my lumps of chicken fat for a year, and now I have two
> > mayonnaise jars full of schmaltz. What do I do next?
>
>
> Start saving chicken livers!??
Or make matzoh balls. Mmmmmmmm.
(And do you have schmaltz or just chicken fat? They're not the same
thing.)
serene
|
|
|
| serene |
Jess Askin <nemo@nowhere.net> wrote:
> "Peter Aitken" <paitken@CRAPnc.rr.com> wrote in message
> news:Mk2Ie.74181$oj4.1662002@twister.southeast.rr.com...
> > "Jess Askin" <nemo@nowhere.net> wrote in message
> > news:dcoe9s$aug$1@news.netins.net...
> > > OK, I saved all my lumps of chicken fat for a year, and now I have two
> > > mayonnaise jars full of schmaltz. What do I do next?
> > >
> > >
> >
> > Lumps of chicken fat are not schmaltz - I assume you rendered it? It's
> > great for sauteing potatoes and is an essential ingredient for chopped
> > liver.
>
> I put it in a pan of water and melted it slowly, chilled it until it
> solidified so I could remove the remaining water, then re-melted it and
> strained in through a coffee filter just in case.
No onions? Oy.
serene, whose mother would be shocked, shocked I tell you
|
|
|
| Debra Fritz |
On 3 Aug 2005 14:36:14 -0700, "Sheldon" <PENMART01@aol.com> wrote:
>
>Kugels (potato or noodle) are often made with schmaltz, instead of
>butter... same for k'nishes, blintzes, kasha varnishkas, etc... depends
>whether it's a meat or dairy meal, of just personal preference.
>
When my grandmother made noodle kugel, she always used cottage
cheese...so no schmaltz. And as strange as this may be, I never
remember her making potato kugel.
Knishes always had meat in them... she made the kind with the potato
outside and meat inside. She fried them...probably in schmaltz:):)
My fathers mother ( who did not keep Kosher) made the kind that were
dough based and coiled, then baked. They looked like an "S" with some
coils of filled dough at the top and bottom of the S.
The blintzes were always dairy because of the eggs in the blintz
batter...and kasha or kasha varnishkas were always with a meat meal
or chicken soup.
You're right..a lot of it was personal preference and some of it was
based on where they were from. Different "regions" had their own ways
of cooking.
My mother's mother was from the Kiev area and she raised me...my
father's mother was from somewhere nearer to the Polish border..or
what was the Polish border at that time.
Both Grandmothers had their own way of cooking...and made a lot of
different things...but it was all good!
Debra
|
|
|
| Sheldon |
Debra Fritz wrote:
> <PENMART01@aol.com> wrote:
>
>>
> The blintzes were always dairy because of the eggs in the blintz
> batter
I understood that eggs are neutral, could be meat or dairy.
Potato Kugel
Into a bowl grate 3 large potatoes, peeled, and squeeze them in 2
batches in a tea towel to remove the moisture. In another bowl combine
the potatoes with 1 onion and 1 small carrot, both grated, and toss the
mixture with 1/2 cup flour, 2 eggs, lightly beaten, 3/4 teaspoon salt,
and 1/4 teaspoon pepper. In an 8-inch pie tin render 3 tablespoons
chicken fat, add the potato mixture, and smooth it with a spatula. Bake
the kugel in a preheated moderately hot oven (375=B0F.) for 45 to 50
minutes, or until it is golden. Serve the kugel cut into wedges.
Serves 4 or 5.
Gourmet
---
Sheldon
|
|
|
| Jess Askin |
"Debra Fritz" <dfritz@rocketmail.com> wrote in message
news:lrc2f11upchbl5oll46e1om4poa7gme914@4ax.com...
> On Wed, 3 Aug 2005 15:39:48 -0500, "Jess Askin" <nemo@nowhere.net>
> wrote:
>
> >
> >"Dimitri" <Dimitri_C@prodigy.net> wrote in message
> >news:oZ6Ie.1040$sW1.33@newssvr23.news.prodigy.net...
> >>
> >> "Jess Askin" <nemo@nowhere.net> wrote in message
> >> news:dcoe9s$aug$1@news.netins.net...
> >> > OK, I saved all my lumps of chicken fat for a year, and now I have
two
> >> > mayonnaise jars full of schmaltz. What do I do next?
> >>
> >> 1. Add some chicken skin,
> >> 2. Render out the fat
> >> 3. Get everyone out of the house
> >> 4. Enjoy the grbenes.
> >
> >There goes my diet.
> >
> Schmaltz is NOT health food!! It probably helped a lot of people into
> an early grave. But it's probably no worse than butter....and did
> provide a usable fat to go with meat in Kosher households.
That makes sense -- I read somewhere that, you should pardon the expression,
lard, is healthier than butter.
>
> It was also cost effective...because you got it free when you bought
> a chicken!
Actually one of my main reasons for making it -- I didn't want to cook the
chicken parts (legs) with the fat in and I couldn't bear to throw it out.
|
|
|
| Jess Askin |
"serene" <serene@serenepages.org> wrote in message
news:1h0q4ty.1jamcpv8aqdo5N%serene@serenepages.org...
> Jess Askin <nemo@nowhere.net> wrote:
>
> > "Peter Aitken" <paitken@CRAPnc.rr.com> wrote in message
> > news:Mk2Ie.74181$oj4.1662002@twister.southeast.rr.com...
> > > "Jess Askin" <nemo@nowhere.net> wrote in message
> > > news:dcoe9s$aug$1@news.netins.net...
> > > > OK, I saved all my lumps of chicken fat for a year, and now I have
two
> > > > mayonnaise jars full of schmaltz. What do I do next?
> > > >
> > > >
> > >
> > > Lumps of chicken fat are not schmaltz - I assume you rendered it?
It's
> > > great for sauteing potatoes and is an essential ingredient for chopped
> > > liver.
> >
> > I put it in a pan of water and melted it slowly, chilled it until it
> > solidified so I could remove the remaining water, then re-melted it and
> > strained in through a coffee filter just in case.
>
> No onions? Oy.
>
> serene, whose mother would be shocked, shocked I tell you
What would I know? My mother was an Episcopalian. I'll add the onions when I
make it again next year.
|
|
|
| serene |
Jess Askin <nemo@nowhere.net> wrote:
> "serene" <serene@serenepages.org> wrote in message
> news:1h0q4ty.1jamcpv8aqdo5N%serene@serenepages.org...
[schmaltz]
> > No onions? Oy.
> >
> > serene, whose mother would be shocked, shocked I tell you
>
> What would I know? My mother was an Episcopalian. I'll add the onions when I
> make it again next year.
You're a good child. Now call my mother.
serene
|
|
|
| Dog3 |
"Jess Askin" <nemo@nowhere.net> wrote in
news:dcr9sj$bth$1@news.netins.net:
>
> "Dog3" <dog3@invalid.com> wrote in message
> news:Xns96A750F38B4DDabtrulynastyevil@69.28.186.121...
>> "Jess Askin" <nemo@nowhere.net> wrote in
> news:dcoe9s$aug$1@news.netins.net:
>>
>> > OK, I saved all my lumps of chicken fat for a year, and now I have
>> > two mayonnaise jars full of schmaltz. What do I do next?
>>
>> It's been rendered, right? I use it in a lot of things but it's
>> excellent for sauteing potatoes, mishagos and is a must in chopped
>> liver. Sometimes
> I
>> use it on chicken thighs and drumsticks. I'll coat the chicken, toss
>> on S&P and bake at 350 until done. Good stuff.
>
> Mishagos is a food? I know my cooking has sometimes been described as
> meshuganah, but I never knew what that meant.
I don't know if it's Jewish or not. It's one of the dishes that is served
at Pumpernickles Deli. I have it for breakfast sometimes. It's corned
beef hash with hash browned style potatoes. It's a bit salty but tasty in
the morning.
Michael
|
|
|
| Brick |
On 2-Aug-2005, "Jess Askin" <nemo@nowhere.net> wrote:
> OK, I saved all my lumps of chicken fat for a year, and now I have two
> mayonnaise jars full of schmaltz. What do I do next?
After a year, I would expect it to be rancid unless it was frozen. On the off
chance that it is not, it would bring in up to 350° or so and then strain it
through a coffee filter. After that I would freeze it in ice trays and store the
cubes in your freezer. Use a cube to season a batch of early peas, green
beans, corn collards or whatever. (I don't mess with chicken fat, but I do
reheat and strain my bacon fat periodically, it does preserve it's taste.)
--
The Brick said that (Don't bother to agree with me, I have already changed my mind.)
----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==----
http://www.newsfeeds.com The #1 Newsgroup Service in the World! 120,000+ Newsgroups
----= East and West-Coast Server Farms - Total Privacy via Encryption =----
|
|
|
| Debra Fritz |
On 3 Aug 2005 18:15:59 -0700, "Sheldon" <PENMART01@aol.com> wrote:
>
>Debra Fritz wrote:
>> <PENMART01@aol.com> wrote:
>>
>>>
>> The blintzes were always dairy because of the eggs in the blintz
>> batter
>
>I understood that eggs are neutral, could be meat or dairy.
Hmmmm...you could be right. Maybe it was just that my grandmother made
them with either fruit or cheese...so they were dairy. The truth is,
I've been away from Kosher for so many years, it's entirely possible
that I've forgotten some stuff.
>Potato Kugel
>
>Into a bowl grate 3 large potatoes, peeled, and squeeze them in 2
>batches in a tea towel to remove the moisture. In another bowl combine
>the potatoes with 1 onion and 1 small carrot, both grated, and toss the
>mixture with 1/2 cup flour, 2 eggs, lightly beaten, 3/4 teaspoon salt,
>and 1/4 teaspoon pepper. In an 8-inch pie tin render 3 tablespoons
>chicken fat, add the potato mixture, and smooth it with a spatula. Bake
>the kugel in a preheated moderately hot oven (375°F.) for 45 to 50
>minutes, or until it is golden. Serve the kugel cut into wedges.
>
>Serves 4 or 5.
>Gourmet
>---
Sheldon, you are a Prince. I was thinking about asking if you had a
recipe for potato kugel....but got busy and forgot. Thank you :):)
Debra
|
|
|
| Vilco |
Mi e' parso che Jess Askin abbia scritto:
> Actually one of my main reasons for making it -- I didn't
> want to cook the chicken parts (legs) with the fat in and
> I couldn't bear to throw it out.
While you were collecting fat bits, how did you store it:
tupperware? In the fridge? In the freezer?
TIA
--
Vilco
Think Pink , Drink Rose'
|
|
|
| Andy |
"Sheldon" <PENMART01@aol.com> wrote in news:1123118159.644173.287610
@g14g2000cwa.googlegroups.com:
>
> Debra Fritz wrote:
>> <PENMART01@aol.com> wrote:
>>
>>>
>> The blintzes were always dairy because of the eggs in the blintz
>> batter
>
> I understood that eggs are neutral, could be meat or dairy.
>
> Potato Kugel
>
> Into a bowl grate 3 large potatoes, peeled, and squeeze them in 2
> batches in a tea towel to remove the moisture. In another bowl combine
> the potatoes with 1 onion and 1 small carrot, both grated, and toss
the
> mixture with 1/2 cup flour, 2 eggs, lightly beaten, 3/4 teaspoon salt,
> and 1/4 teaspoon pepper. In an 8-inch pie tin render 3 tablespoons
> chicken fat, add the potato mixture, and smooth it with a spatula.
Bake
> the kugel in a preheated moderately hot oven (375°F.) for 45 to 50
> minutes, or until it is golden. Serve the kugel cut into wedges.
>
> Serves 4 or 5.
> Gourmet
> ---
>
>
>
> Sheldon
Holy **** Sheldon, that sounds good!
Why don't they bottle schmaltz and sell it in stores? I've been a
skinless, boneless chicken breast man for years.
Andy
|
|
|
| Andy |
"Brick" <hrbricker@NOSPAM.ij.net> wrote in
news:42f1a4ad$1_1@spool9-west.superfeed.net:
> After a year, I would expect it to be rancid unless it was frozen. On
> the off chance that it is not, it would bring in up to 350ø or so and
> then strain it through a coffee filter. After that I would freeze it
> in ice trays and store the cubes in your freezer. Use a cube to season
> a batch of early peas, green beans, corn collards or whatever. (I
> don't mess with chicken fat, but I do reheat and strain my bacon fat
> periodically, it does preserve it's taste.)
Brick,
I don't know schmaltz, but when I was about 10 years old, it was hot and
I was thirsty. I opened the fridge and there was a tall glass bottle
with liquid the color of tea. It was clear, didn't have any "bits" in it
and no fat layer on top.
I poured some into a glass and had a gulp. It wasn't tea!
Andy
|
|
|
| Margaret Suran |
Boron Elgar wrote:
>
> I remember my mom storing her schmaltz in may jars, but she used it
> often. We'd use it on sandwiches, the way some would use butter, but
> of course, you cannot put butter on a meat sammie. IT is less
> saturated than butter, too.
>
> OH! I remember...we'd spread a very thin bit on matzoth & sprinkle it
> with salt. Yum.
>
> Boron
Do you mean to say that you never cut a nice slice of seeded Jewish
Rye off the loaf of bread, rubbed some fresh garlic on it and then
fried it in goose fat? With or without a sprinkle of salt and
pepper, it was delicious. If you had some cooked goose liver to put
on top, it was almost heaven. My husband introduced me to that delicacy.
|
|
|
| Dimitri |
"Debra Fritz" <dfritz@rocketmail.com> wrote in message
news:lrc2f11upchbl5oll46e1om4poa7gme914@4ax.com...
> On Wed, 3 Aug 2005 15:39:48 -0500, "Jess Askin" <nemo@nowhere.net>
> wrote:
>
>>
>>"Dimitri" <Dimitri_C@prodigy.net> wrote in message
>>news:oZ6Ie.1040$sW1.33@newssvr23.news.prodigy.net...
>>>
>>> "Jess Askin" <nemo@nowhere.net> wrote in message
>>> news:dcoe9s$aug$1@news.netins.net...
>>> > OK, I saved all my lumps of chicken fat for a year, and now I have two
>>> > mayonnaise jars full of schmaltz. What do I do next?
>>>
>>> 1. Add some chicken skin,
>>> 2. Render out the fat
>>> 3. Get everyone out of the house
>>> 4. Enjoy the grbenes.
>>
>>There goes my diet.
>>
> Schmaltz is NOT health food!! It probably helped a lot of people into
> an early grave. But it's probably no worse than butter....and did
> provide a usable fat to go with meat in Kosher households.
>
> It was also cost effective...because you got it free when you bought
> a chicken!
>
> Debra
Please in those days it was pronounced TZICKN'
;-)
Dimitri
|
|
|
| barry_grau@yahoo.com |
Yes, eggs are pareve. They can go with dairy or meat. I don't recall
ever seeing meat blintzes. Plus I don't remember them being coooked in
anything except butter and most of the time (almost always) they were
served with sour cream, both of which make them dairy.
-bwg
|
|
|
| barry_grau@yahoo.com |
I think they do (or used to), at least in some stores in NYC. I could
be wrong -- it's been nearly 30 years.
-bwg
|
|
|
| Debra Fritz |
On 4 Aug 2005 08:24:35 -0700, "barry_grau@yahoo.com"
<barry_grau@yahoo.com> wrote:
>Yes, eggs are pareve. They can go with dairy or meat. I don't recall
>ever seeing meat blintzes. Plus I don't remember them being coooked in
>anything except butter and most of the time (almost always) they were
>served with sour cream, both of which make them dairy.
>
>-bwg
I stand corrected. As I said, it's been a long, long time since I
lived in a Kosher house. I just remember that when we had blintzes, it
was alwayse a "milchik" (sp) meal.
Debra
|
|
|
| barry_grau@yahoo.com |
Meshugaas means nonsense or craziness. A meshuganah is a crazy person.
-bwg
|
|
|
| Debra Fritz |
On Thu, 04 Aug 2005 15:10:40 GMT, "Dimitri" <Dimitri_C@prodigy.net>
wrote:
>Please in those days it was pronounced TZICKN'
>
>;-)
>
>Dimitri
>
ROTFLMAO- Yep! And in those days, my Grandmother went to the " Chicken
Store"..where there were live chickens..and she picked out the one she
wanted...and it was killed on the spot.
I remember her telling me to sit on the floor and play with the
chickens - they were in cages- so I didn't see into the back through
the wall cut out. It was there so customers could see the man killing
the chicken with one swipe of the knife...which is the Kosher way.
I was probably 6 or 7 before I figured out what was going on...and I
stopped eating chicken for a few years.
Debra
|
|
|
| Sheldon |
Andy wrote:
>
> Why don't they bottle schmaltz and sell it in stores?
They do.
Sheldon
|
|
|
| Dimitri |
"Debra Fritz" <dfritz@rocketmail.com> wrote in message
news:s5d4f1dsnsc6kmnqc6168p1bn4fpuf1ibo@4ax.com...
> On Thu, 04 Aug 2005 15:10:40 GMT, "Dimitri" <Dimitri_C@prodigy.net>
> wrote:
>
>>Please in those days it was pronounced TZICKN'
>>
>>;-)
>>
>>Dimitri
>>
>
> ROTFLMAO- Yep! And in those days, my Grandmother went to the " Chicken
> Store"..where there were live chickens..and she picked out the one she
> wanted...and it was killed on the spot.
>
> I remember her telling me to sit on the floor and play with the
> chickens - they were in cages- so I didn't see into the back through
> the wall cut out. It was there so customers could see the man killing
> the chicken with one swipe of the knife...which is the Kosher way.
>
> I was probably 6 or 7 before I figured out what was going on...and I
> stopped eating chicken for a few years.
>
> Debra
Mine - the one in Manhattan used to send me to the butcher store to buy a fresh
beef kidney which she would feed to "vaska" her cat. Vaska would hide under the
bed(s) and if you walked by he would swipe (claw) your feet. I remember the
butcher taking a cleaver and whacking the suet to reveal the kidney.
Funny what you remember.
Dimitri
|
|
|
| AlleyGator |
"Jess Askin" <nemo@nowhere.net> wrote:
>OK, I saved all my lumps of chicken fat for a year, and now I have two
>mayonnaise jars full of schmaltz. What do I do next?
>
>
The recipe I have is vague, but it says to cut "fresh" chicken fat
into small pieces, place in a pan with a "little" (how much?) water
over medium low heat. Let it cook until the fat turns into crunchy
little bits and the water is evaporated. I can't eat the stuff any
more, but the crunchy pieces are good mixed in with chopped liver.
--
The Doc says my brain waves closely match those of a crazed ferret.
At least now I have an excuse.
|
|
|
| Margaret Suran |
Dimitri wrote:
> "Debra Fritz" <dfritz@rocketmail.com> wrote in message
>>
>>ROTFLMAO- Yep! And in those days, my Grandmother went to the " Chicken
>>Store"..where there were live chickens..and she picked out the one she
>>wanted...and it was killed on the spot.
>>
>>I remember her telling me to sit on the floor and play with the
>>chickens - they were in cages- so I didn't see into the back through
>>the wall cut out. It was there so customers could see the man killing
>>the chicken with one swipe of the knife...which is the Kosher way.
>>
>>I was probably 6 or 7 before I figured out what was going on...and I
>>stopped eating chicken for a few years.
>>
>>Debra
>
>
> Mine - the one in Manhattan used to send me to the butcher store to buy a fresh
> beef kidney which she would feed to "vaska" her cat. Vaska would hide under the
> bed(s) and if you walked by he would swipe (claw) your feet. I remember the
> butcher taking a cleaver and whacking the suet to reveal the kidney.
>
> Funny what you remember.
>
> Dimitri
>
>
Dimitri, did you have to pay for the kidneys? My butcher did not
charge for the beef kidneys, or hearts, or meaty soup bones or even
chicken giblets which some customers didn't want and told the butcher
not to wrap up for them when he cleaned the bird. They would go to
anybody who asked for them. That was in the 1950's and 60's, when the
butchers still cleaned the chickens.
Almost every customer had an account with the butcher (and the green
grocer and the drug store) and paid once a month for everything
purchased the past four weeks. When the butcher heard that I had a
kitten, he automatically included all sorts of free treats for Tawny,
especially kidneys. She disdained eating them, asking me for such
delicacies as asparagus, fresh pineapple and orange juice instead.
She was a weird kitty.
|
|
|
| Jess Askin |
"serene" <serene@serenepages.org> wrote in message
news:1h0qenn.1gkoz53ig31cdN%serene@serenepages.org...
> Jess Askin <nemo@nowhere.net> wrote:
>
> > "serene" <serene@serenepages.org> wrote in message
> > news:1h0q4ty.1jamcpv8aqdo5N%serene@serenepages.org...
>
> [schmaltz]
>
> > > No onions? Oy.
> > >
> > > serene, whose mother would be shocked, shocked I tell you
> >
> > What would I know? My mother was an Episcopalian. I'll add the onions
when I
> > make it again next year.
>
> You're a good child. Now call my mother.
She'd get such naches if she knew you said that.
|
|
|
| Jess Askin |
"Dog3" <dog3@invalid.com> wrote in message
news:Xns96A7D7E1FF800abtrulynastyevil@69.28.186.121...
> "Jess Askin" <nemo@nowhere.net> wrote in
> news:dcr9sj$bth$1@news.netins.net:
>
> >
> > "Dog3" <dog3@invalid.com> wrote in message
> > news:Xns96A750F38B4DDabtrulynastyevil@69.28.186.121...
> >> "Jess Askin" <nemo@nowhere.net> wrote in
> > news:dcoe9s$aug$1@news.netins.net:
> >>
> >> > OK, I saved all my lumps of chicken fat for a year, and now I have
> >> > two mayonnaise jars full of schmaltz. What do I do next?
> >>
> >> It's been rendered, right? I use it in a lot of things but it's
> >> excellent for sauteing potatoes, mishagos and is a must in chopped
> >> liver. Sometimes
> > I
> >> use it on chicken thighs and drumsticks. I'll coat the chicken, toss
> >> on S&P and bake at 350 until done. Good stuff.
> >
> > Mishagos is a food? I know my cooking has sometimes been described as
> > meshuganah, but I never knew what that meant.
>
> I don't know if it's Jewish or not. It's one of the dishes that is served
> at Pumpernickles Deli. I have it for breakfast sometimes. It's corned
> beef hash with hash browned style potatoes. It's a bit salty but tasty in
> the morning.
Sounds good, but I sense it's not a traditional Jewish dish.
|
|
|
| Jess Askin |
"Vilco" <a@b.invalid> wrote in message
news:bhkIe.4339$HM1.100317@twister1.libero.it...
> Mi e' parso che Jess Askin abbia scritto:
>
> > Actually one of my main reasons for making it -- I didn't
> > want to cook the chicken parts (legs) with the fat in and
> > I couldn't bear to throw it out.
>
> While you were collecting fat bits, how did you store it:
> tupperware? In the fridge? In the freezer?
In the freezer, in a zip-loc bag.
|
|
|
| Jess Askin |
"Debra Fritz" <dfritz@rocketmail.com> wrote in message
news:s5d4f1dsnsc6kmnqc6168p1bn4fpuf1ibo@4ax.com...
> On Thu, 04 Aug 2005 15:10:40 GMT, "Dimitri" <Dimitri_C@prodigy.net>
> wrote:
>
> >Please in those days it was pronounced TZICKN'
> >
> >;-)
> >
> >Dimitri
> >
>
> ROTFLMAO- Yep! And in those days, my Grandmother went to the " Chicken
> Store"..where there were live chickens..and she picked out the one she
> wanted...and it was killed on the spot.
>
> I remember her telling me to sit on the floor and play with the
> chickens - they were in cages- so I didn't see into the back through
> the wall cut out. It was there so customers could see the man killing
> the chicken with one swipe of the knife...which is the Kosher way.
>
> I was probably 6 or 7 before I figured out what was going on...and I
> stopped eating chicken for a few years.
I'm told there are, or were, multi-ethnic poultry stores in New York where
they ask you how you want your chicken killed -- the Jewish way, the Muslim
way, or the goyish way. I don't know what the goyish way is -- maybe they
put it out in the street and let a car run over it.
--
Jess Askin
Iowa, USA
|
|
|
| Jess Askin |
"Brick" <hrbricker@NOSPAM.ij.net> wrote in message
news:42f1a4ad$1_1@spool9-west.superfeed.net...
> On 2-Aug-2005, "Jess Askin" <nemo@nowhere.net> wrote:
>
> > OK, I saved all my lumps of chicken fat for a year, and now I have two
> > mayonnaise jars full of schmaltz. What do I do next?
>
> After a year, I would expect it to be rancid unless it was frozen. On the
off
> chance that it is not, it would bring in up to 350° or so and then strain
it
> through a coffee filter. After that I would freeze it in ice trays and
store the
> cubes in your freezer. Use a cube to season a batch of early peas, green
> beans, corn collards or whatever. (I don't mess with chicken fat, but I do
> reheat and strain my bacon fat periodically, it does preserve it's taste.)
Sorry, I didn't provide enough detail in my original post. I kept the pieces
of chicken fat in a zip-loc bag in the freezer, and then rendered them in
water. Then I strained the fat through a coffee filter. When I said
mayonnaise jars, I meant the small size. It's still in my refrigerator, but
I think I'll follow another poster's advice and keep it in the freezer.
Thanks for the veggie suggestions. I think I could also use it for rice
pilaf.
|
|
|
| Dimitri |
"Margaret Suran" <margaret@no.spam.for.me.invalid> wrote in message
news:dcthpf02jpk@news3.newsguy.com...
>
>
> Dimitri wrote:
>> "Debra Fritz" <dfritz@rocketmail.com> wrote in message
>
>>>
>>>ROTFLMAO- Yep! And in those days, my Grandmother went to the " Chicken
>>>Store"..where there were live chickens..and she picked out the one she
>>>wanted...and it was killed on the spot.
>>>
>>>I remember her telling me to sit on the floor and play with the
>>>chickens - they were in cages- so I didn't see into the back through
>>>the wall cut out. It was there so customers could see the man killing
>>>the chicken with one swipe of the knife...which is the Kosher way.
>>>
>>>I was probably 6 or 7 before I figured out what was going on...and I
>>>stopped eating chicken for a few years.
>>>
>>>Debra
>>
>>
>> Mine - the one in Manhattan used to send me to the butcher store to buy a
>> fresh beef kidney which she would feed to "vaska" her cat. Vaska would hide
>> under the bed(s) and if you walked by he would swipe (claw) your feet. I
>> remember the butcher taking a cleaver and whacking the suet to reveal the
>> kidney.
>>
>> Funny what you remember.
>>
>> Dimitri
>
> Dimitri, did you have to pay for the kidneys?
IIRC the charge was nominal even for those days. Maybe 25 cents.
I think he was on 78th or 79th on the east side of Amsterdam Ave in the city.
We're talking maybe 1951 to 1953. The bologna at the deli's had taste then too.
I have been able to duplicate that bologna taste with a veal bologna from a
German meat and sausage market.
Dimitri
|
|
|
| Debra Fritz |
On Thu, 4 Aug 2005 13:05:37 -0500, "Jess Askin" <nemo@nowhere.net>
wrote:
>I'm told there are, or were, multi-ethnic poultry stores in New York where
>they ask you how you want your chicken killed -- the Jewish way, the Muslim
>way, or the goyish way. I don't know what the goyish way is -- maybe they
>put it out in the street and let a car run over it.
ROTFL-After all these years, you'd think I know better than to open a
post while I had a mouth full of coffee!
Thank you for the best laugh I've had in weeks.
Debra<---wiping the coffee spray off her monitor
|
|
|
| Margaret Suran |
Jess Askin wrote:
> I'm told there are, or were, multi-ethnic poultry stores in New York where
> they ask you how you want your chicken killed -- the Jewish way, the Muslim
> way, or the goyish way. I don't know what the goyish way is -- maybe they
> put it out in the street and let a car run over it.
>
> --
> Jess Askin
> Iowa, USA
>
>
No, that is not possible. Unless only non-kosher, non-Orthodox Jews
bought their chickens in such a store.
If your grandmother would read your post, she would not schepf naches
from you. :o)
|
|
|
| barry_grau@yahoo.com |
Margaret, please see my earlier post. If I am not mistaken, all three
requests can be satisfied with a kosher chicken. They probably charged
extra for the hallal and non-kosher non-hallal birds...
-bwg
-bwg
|
|
|
| Boron Elgar |
On Thu, 04 Aug 2005 14:25:06 -0400, Margaret Suran
<margaret@no.spam.for.me.invalid> wrote:
>
>
>Jess Askin wrote:
>
>> I'm told there are, or were, multi-ethnic poultry stores in New York where
>> they ask you how you want your chicken killed -- the Jewish way, the Muslim
>> way, or the goyish way. I don't know what the goyish way is -- maybe they
>> put it out in the street and let a car run over it.
>>
>> --
>> Jess Askin
>> Iowa, USA
>>
>>
>
>No, that is not possible. Unless only non-kosher, non-Orthodox Jews
>bought their chickens in such a store.
>
>If your grandmother would read your post, she would not schepf naches
>from you. :o)
I have a vague memory of my grandmother swinging a chicken around my
head 3 times.
I used to go with my mother to the poultry store, where she would pick
out a live chicken from the cages in the front part of the shop. Then,
the bird would be taken in back and a little while later my mother
would be given a wrapped parcel. We'd have chicken soup that night. I
loved the unlaid eggs.
I also remember watching my mom singe the feathers from chicken feet
on the gas burner of the stove.
Boron
|
|
|
| barry_grau@yahoo.com |
mmmm. I believe the the jewish way is ok for the muslims and the goyim,
the muslim way is ok for the goyim but not the jews and the goyishe way
is not ok for either the muslims or the jews. So maybe no matter what
you asked for you got the jewish way.
-bwg
|
|
|
| barry_grau@yahoo.com |
Swinging a chicken around one's head three times is an act of
attonement performed before yom kippur called, in Yiddish, "schlugging
kappores." "Kappores" comes from the Hebrew word for attonement
(kippurim or kapporos [the first is a masculine form, the second a
feminine], like in Yom Kippur or Yom Ha'kippurim). I think, but may
well be wrong, that to schlug means to swing. When it became hard to
find live chickens in cities, chickens were replaced with money held in
a handkerchief. I've forgotten what happened to the chicken/money after
it was schlugged.
-bwg
|
|
|
| Margaret Suran |
barry_grau@yahoo.com wrote:
> Margaret, please see my earlier post. If I am not mistaken, all three
> requests can be satisfied with a kosher chicken. They probably charged
> extra for the hallal and non-kosher non-hallal birds...
>
> -bwg
>
> -bwg
>
No rabbi would certify such a butcher shop. Kosher style, yes, a
really kosher butcher, no.
The chicken may be kosher, but once it is displayed in your chicken
store, no observing Jew would purchase it.
There are many shops in New York City that sell kosher foods as well
as other kinds, some of them have a whole section for that. But, no
Orthodox, kosher Jew would shop there. If you happen to be Jewish,
just ask your rabbi. Perhaps this will tell you, I do not know and
really do not care. I do not and have never kept kosher.
http://www.ou.org/kosher/primer.html
Yes, you could buy a kosher killed chicken, but it would not be
kosher, just another chicken killed in a more humane way.
|
|
|
| Margaret Suran |
Boron Elgar wrote:
> On Thu, 04 Aug 2005 14:25:06 -0400, Margaret Suran
> <margaret@no.spam.for.me.invalid> wrote:
>
>
>>
>>Jess Askin wrote:
>>
>>
>>>I'm told there are, or were, multi-ethnic poultry stores in New York where
>>>they ask you how you want your chicken killed -- the Jewish way, the Muslim
>>>way, or the goyish way. I don't know what the goyish way is -- maybe they
>>>put it out in the street and let a car run over it.
>>>
>>>--
>>>Jess Askin
>>>Iowa, USA
>>>
>>>
>>
>>No, that is not possible. Unless only non-kosher, non-Orthodox Jews
>>bought their chickens in such a store.
>>
>>If your grandmother would read your post, she would not schepf naches
>
>>from you. :o)
>
>
>
>
> I have a vague memory of my grandmother swinging a chicken around my
> head 3 times.
>
> I used to go with my mother to the poultry store, where she would pick
> out a live chicken from the cages in the front part of the shop. Then,
> the bird would be taken in back and a little while later my mother
> would be given a wrapped parcel. We'd have chicken soup that night. I
> loved the unlaid eggs.
>
> I also remember watching my mom singe the feathers from chicken feet
> on the gas burner of the stove.
>
> Boron
>
>
I believe that swinging the chicken is something one does only before
a specific holiday, Yom Kippur. It is a sort of sacrifice. The
chicken has to take on your sins. I is called a Kapures Chicken, or
something like that.
It is not that long ago, that all butcher shops sold unlaid eggs and
before that, butchers would actually give them away, because few
people wanted them or the giblets. When we first came here and had
little money, our butcher would always have a nice package of those
eggs and some giblets on Friday. This was not a Jewish butcher,
shopping in such a store was too expensive. I also liked unlaid eggs,
but not as much as my father, so I pretended not to like them, so that
he could have my share. Had he known that I like them, he would have
made sure that his eggs would go to me. :o)
|
|
|
| Margaret Suran |
barry_grau@yahoo.com wrote:
> Swinging a chicken around one's head three times is an act of
> attonement performed before yom kippur called, in Yiddish, "schlugging
> kappores." "Kappores" comes from the Hebrew word for attonement
> (kippurim or kapporos [the first is a masculine form, the second a
> feminine], like in Yom Kippur or Yom Ha'kippurim). I think, but may
> well be wrong, that to schlug means to swing. When it became hard to
> find live chickens in cities, chickens were replaced with money held in
> a handkerchief. I've forgotten what happened to the chicken/money after
> it was schlugged.
>
> -bwg
>
Shlug means hit, beat, like the German "Schlagen". You can probably
figure out what happened to the chicken. The money was put back into
your pocket, I would assume.
When you whirled the chicken around the head, it took on all your sins
of the passed year. Are you sure about the word Kapures meaning
atonement? I thought it meant doomed, as being killed in the act of
being swung around or later and I thought it was a sacrifice.
|
|
|
| Dog3 |
"Jess Askin" <nemo@nowhere.net> wrote in
news:dctl2u$k23$1@news.netins.net:
>
> "Dog3" <dog3@invalid.com> wrote in message
> news:Xns96A7D7E1FF800abtrulynastyevil@69.28.186.121...
>> "Jess Askin" <nemo@nowhere.net> wrote in
>> news:dcr9sj$bth$1@news.netins.net:
>>
>> >
>> > "Dog3" <dog3@invalid.com> wrote in message
>> > news:Xns96A750F38B4DDabtrulynastyevil@69.28.186.121...
>> >> "Jess Askin" <nemo@nowhere.net> wrote in
>> > news:dcoe9s$aug$1@news.netins.net:
>> >>
>> >> > OK, I saved all my lumps of chicken fat for a year, and now I
>> >> > have two mayonnaise jars full of schmaltz. What do I do next?
>> >>
>> >> It's been rendered, right? I use it in a lot of things but it's
>> >> excellent for sauteing potatoes, mishagos and is a must in chopped
>> >> liver. Sometimes
>> > I
>> >> use it on chicken thighs and drumsticks. I'll coat the chicken,
>> >> toss on S&P and bake at 350 until done. Good stuff.
>> >
>> > Mishagos is a food? I know my cooking has sometimes been described
>> > as meshuganah, but I never knew what that meant.
>>
>> I don't know if it's Jewish or not. It's one of the dishes that is
>> served at Pumpernickles Deli. I have it for breakfast sometimes.
>> It's corned beef hash with hash browned style potatoes. It's a bit
>> salty but tasty in the morning.
>
> Sounds good, but I sense it's not a traditional Jewish dish.
It is not a kosher deli although most of the items are kosher. I don't
know if it's traditional or not. I've been to a lot of Jewish homes for
holidays etc. and never heard the dish referenced.
Michael
|
|
|
| Sheldon |
Dog3 wrote:
>
> It is not a kosher deli although most of the items are kosher.
If it's not a kosher deli than nothing served there is kosher, NOTHING!
Sheldon
|
|
|
| Boron Elgar |
On Thu, 04 Aug 2005 16:05:13 -0400, Margaret Suran
<margaret@no.spam.for.me.invalid> wrote:
>
>
>Boron Elgar wrote:
>> On Thu, 04 Aug 2005 14:25:06 -0400, Margaret Suran
>> <margaret@no.spam.for.me.invalid> wrote:
>>
>>
>>>
>>>Jess Askin wrote:
>>>
>>>
>>>>I'm told there are, or were, multi-ethnic poultry stores in New York where
>>>>they ask you how you want your chicken killed -- the Jewish way, the Muslim
>>>>way, or the goyish way. I don't know what the goyish way is -- maybe they
>>>>put it out in the street and let a car run over it.
>>>>
>>>>--
>>>>Jess Askin
>>>>Iowa, USA
>>>>
>>>>
>>>
>>>No, that is not possible. Unless only non-kosher, non-Orthodox Jews
>>>bought their chickens in such a store.
>>>
>>>If your grandmother would read your post, she would not schepf naches
>>
>>>from you. :o)
>>
>>
>>
>>
>> I have a vague memory of my grandmother swinging a chicken around my
>> head 3 times.
>>
>> I used to go with my mother to the poultry store, where she would pick
>> out a live chicken from the cages in the front part of the shop. Then,
>> the bird would be taken in back and a little while later my mother
>> would be given a wrapped parcel. We'd have chicken soup that night. I
>> loved the unlaid eggs.
>>
>> I also remember watching my mom singe the feathers from chicken feet
>> on the gas burner of the stove.
>>
>> Boron
>>
>>
>I believe that swinging the chicken is something one does only before
>a specific holiday, Yom Kippur. It is a sort of sacrifice. The
>chicken has to take on your sins. I is called a Kapures Chicken, or
>something like that.
>
>It is not that long ago, that all butcher shops sold unlaid eggs and
>before that, butchers would actually give them away, because few
>people wanted them or the giblets. When we first came here and had
>little money, our butcher would always have a nice package of those
>eggs and some giblets on Friday. This was not a Jewish butcher,
>shopping in such a store was too expensive. I also liked unlaid eggs,
>but not as much as my father, so I pretended not to like them, so that
>he could have my share. Had he known that I like them, he would have
>made sure that his eggs would go to me. :o)
Even then, the kindness and goodness we all see in you now, was
already evident.
Boron
|
|
|
| Wayne Boatwright |
On Thu 04 Aug 2005 05:04:15p, Boron Elgar wrote in rec.food.cooking:
> On Thu, 04 Aug 2005 16:05:13 -0400, Margaret Suran
> <margaret@no.spam.for.me.invalid> wrote:
>
>>
>>
>>Boron Elgar wrote:
>>> On Thu, 04 Aug 2005 14:25:06 -0400, Margaret Suran
>>> <margaret@no.spam.for.me.invalid> wrote:
>>>
>>>
>>>>
>>>>Jess Askin wrote:
>>>>
>>>>
>>>>>I'm told there are, or were, multi-ethnic poultry stores in New York
>>>>>where they ask you how you want your chicken killed -- the Jewish
>>>>>way, the Muslim way, or the goyish way. I don't know what the goyish
>>>>>way is -- maybe they put it out in the street and let a car run over
>>>>>it.
>>>>>
>>>>>--
>>>>>Jess Askin
>>>>>Iowa, USA
>>>>>
>>>>>
>>>>
>>>>No, that is not possible. Unless only non-kosher, non-Orthodox Jews
>>>>bought their chickens in such a store.
>>>>
>>>>If your grandmother would read your post, she would not schepf naches
>>>
>>>>from you. :o)
>>>
>>>
>>>
>>>
>>> I have a vague memory of my grandmother swinging a chicken around my
>>> head 3 times.
>>>
>>> I used to go with my mother to the poultry store, where she would pick
>>> out a live chicken from the cages in the front part of the shop. Then,
>>> the bird would be taken in back and a little while later my mother
>>> would be given a wrapped parcel. We'd have chicken soup that night. I
>>> loved the unlaid eggs.
>>>
>>> I also remember watching my mom singe the feathers from chicken feet
>>> on the gas burner of the stove.
>>>
>>> Boron
>>>
>>>
>>I believe that swinging the chicken is something one does only before
>>a specific holiday, Yom Kippur. It is a sort of sacrifice. The
>>chicken has to take on your sins. I is called a Kapures Chicken, or
>>something like that.
>>
>>It is not that long ago, that all butcher shops sold unlaid eggs and
>>before that, butchers would actually give them away, because few
>>people wanted them or the giblets. When we first came here and had
>>little money, our butcher would always have a nice package of those
>>eggs and some giblets on Friday. This was not a Jewish butcher,
>>shopping in such a store was too expensive. I also liked unlaid eggs,
>>but not as much as my father, so I pretended not to like them, so that
>>he could have my share. Had he known that I like them, he would have
>>made sure that his eggs would go to me. :o)
>
>
> Even then, the kindness and goodness we all see in you now, was
> already evident.
>
> Boron
>
I cannot imagine anyone not agreeing with that. Margaret is one of the
most caring loving people I know.
--
Wayne Boatwright *¿*
____________________________________________
Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
---
avast! Antivirus: Outbound message clean.
Virus Database (VPS): 0531-3, 08/04/2005
Tested on: 8/4/2005 5:21:53 PM
avast! - copyright (c) 1988-2005 ALWIL Software.
http://www.avast.com
|
|
|
| Jess Askin |
"Margaret Suran" <margaret@no.spam.for.me.invalid> wrote in message
news:dctmi412jpk@news3.newsguy.com...
>
>
> Jess Askin wrote:
>
> > I'm told there are, or were, multi-ethnic poultry stores in New York
where
> > they ask you how you want your chicken killed -- the Jewish way, the
Muslim
> > way, or the goyish way. I don't know what the goyish way is -- maybe
they
> > put it out in the street and let a car run over it.
> >
> > --
> > Jess Askin
> > Iowa, USA
> >
> >
>
> No, that is not possible. Unless only non-kosher, non-Orthodox Jews
> bought their chickens in such a store.
>
> If your grandmother would read your post, she would not schepf naches
> from you. :o)
Oy! Is that the Baptist grandmother or the Episcopalian grandmother?
|
|
|
| Dog3 |
"Sheldon" <PENMART01@aol.com> wrote in
news:1123195697.644512.104670@g43g2000cwa.googlegroups.com:
>
> Dog3 wrote:
>>
>> It is not a kosher deli although most of the items are kosher.
>
> If it's not a kosher deli than nothing served there is kosher, NOTHING!
>
> Sheldon
>
>
Wrong.
|
|
|
| Margaret Suran |
Jess Askin wrote:
> "Margaret Suran" <margaret@no.spam.for.me.invalid> wrote in message
>>
>>If your grandmother would read your post, she would not schepf naches
>>from you. :o)
>
>
> Oy! Is that the Baptist grandmother or the Episcopalian grandmother?
>
>
Either one. All grandmothers, no matter of which religion and
ethnicity schepf naches from their grandchildren. Being a Grandmother
or Grandfather is just about the best thing that happens to one as one
gets old. The rest sucks. :o(
|
|
|
| Ophelia |
"Margaret Suran" <margaret@no.spam.for.me.invalid> wrote in message
news:dcvd2302vd5@news1.newsguy.com...
>
>
> Jess Askin wrote:
>> "Margaret Suran" <margaret@no.spam.for.me.invalid> wrote in message
>
>
>>>
>>>If your grandmother would read your post, she would not schepf naches
>>>from you. :o)
>>
>>
>> Oy! Is that the Baptist grandmother or the Episcopalian grandmother?
>>
>>
>
> Either one. All grandmothers, no matter of which religion and
> ethnicity schepf naches from their grandchildren. Being a Grandmother
> or Grandfather is just about the best thing that happens to one as one
> gets old. The rest sucks. :o(
Please explain schepf naches
|
|
|
| barry_grau@yahoo.com |
I was making the statement based on memory and kappores' phonetic
similarity to kippur and kippurim. In Hebrew the custom is called
kapporot. (Kapporos would be the ashkenazi pronunciation. In yiddish it
turns in to kappores or kappuris or various other pronunciations
according to various other accents. I believe that kapporot should be
the feminine form of the masculine kippurim (where's Isadora when I
need her?)). It was 30 years ago, and I've forgotten a lot, so I went
back and questioned my memory's validity. I quickly came up with a
couple URLs that corroborate my memory. I don't know how relaible they
are as sources, but I suspect that if I took more time reseearching
this I would find more evidence... Here are a couple URLs:
<http://www.torahtots.com/holidays/yomkipur/yomkstr.htm>
<http://www.funmunch.com/events/yom_...nd_custom.shtml>
The OU site (Orthodox Union) web site is less specific:
<http://www.ou.org/chagim/yomkippur/chicken.htm>
I like the image the phrase "beat the chicken" conjures up. Kind of
like "choke the chicken." Years ago on a conference call with a woman
who ran a 24-hour shop (medical records at a large medical center) she
complained about the third shift slouching off -- she didn't want them
sitting around all night "flogging the log". Two of us fell off our
chairs. The third didn't get the reference. Adler, who got it, claiming
he couldn't hear her, asked her to repeat herself...
-bwg
|
|
|
| barry_grau@yahoo.com |
Margaret, I'm having trouble finding the chapter and verse in
<http://www.ou.org/kosher/prime r.html> that forbids a kosher butcher
from selling to muslims or gentiles, or that forbids an orthodox jew
from shopping in a store that sells both kosher and traife foods. I am
Jewish, I was brought up modern orthodox and I (my family) did shop in
supermarkets that sold both kosher and traife packaged goods. Meats we
bought only from a kosher butcher, but again, I dont know why a kosher
butcher's products would not be kosher because he also catered to
non-Jews. What would happen in a (possibly small) mostly Jewish town
with a small minority of gentiles but no non-kosher butcher? Would the
Jews not shop at a Kosher butcher because he also sold meat to the
Gentiles?
-bwg
|
|
|
| Margaret Suran |
barry_grau@yahoo.com wrote:
> Margaret, I'm having trouble finding the chapter and verse in
> <http://www.ou.org/kosher/prime r.html> that forbids a kosher butcher
> from selling to muslims or gentiles,
Nobody claimed that. Where do you think you saw that on rfc?
or that forbids an orthodox jew
> from shopping in a store that sells both kosher and traife foods.
Again, nobody claimed that. An Orthodox Jew can buy anything tref,
including meat, in a non kosher food shop, but cannot eat it, as well
as some other foods. That is a big difference. He cannot buy and eat
kosher cheese, for example, if it is cut with the same knife as
non-kosher cheese. He can buy and eat a package of kosher cheese that
has not been opened.
The kosher butcher is the exception. Either it is kosher or it is
not. I saw a friend today, a very Orthodox Jew from Brooklyn and he
confirmed that only a butcher shop that has been carefully examined by
the proper authorities that can issue the proper certification, is
deemed "clean" enough to sell meats that may be consumed by the Orthodox.
Hey, if you are really interested, email me and I will give you my
friend's telephone number. He will explain everything. With my
non-kosher background, I am the wrong person for all this. I do not
know very much (read "nothing") about Jewish dietary laws.
> I am
> Jewish, I was brought up modern orthodox and I (my family) did shop in
> supermarkets that sold both kosher and traife packaged goods. Meats we
> bought only from a kosher butcher, but again, I dont know why a kosher
> butcher's products would not be kosher because he also catered to
> non-Jews.
Nobody ever said that. Please, quote it if you know where you saw
that. Every kosher butcher shop has many non-kosher customers,
especially Muslims, who have similar dietary laws. I certainly never
said anything like this.
What would happen in a (possibly small) mostly Jewish town
> with a small minority of gentiles but no non-kosher butcher? Would the
> Jews not shop at a Kosher butcher because he also sold meat to the
> Gentiles?
I am waiting for you to tell me where you think I (or someone else)
said something like this.
>
> -bwg
>
|
|
|
| Margaret Suran |
barry_grau@yahoo.com wrote:
>
> I like the image the phrase "beat the chicken" conjures up. Kind of
> like "choke the chicken." Years ago on a conference call with a woman
> who ran a 24-hour shop (medical records at a large medical center) she
> complained about the third shift slouching off -- she didn't want them
> sitting around all night "flogging the log". Two of us fell off our
> chairs. The third didn't get the reference. Adler, who got it, claiming
> he couldn't hear her, asked her to repeat herself...
>
> -bwg
>
"Beat The Chicken" means exactly as it sounds: You beat the chicken
until it is dead. It is a sacrifice. Most synagogues here, no longer
do this or let their do it. Somehow, it seems ridiculous to let
people kill chickens in such a horrible way, yet the same people are
proud of the way they slaughter them "humanely" at other times.
|
|
|
| kilikini |
"Margaret Suran" <margaret@no.spam.for.me.invalid> wrote in message
news:dd0qcl021q2@news2.newsguy.com...
>
>
> barry_grau@yahoo.com wrote:
>
> >
> > I like the image the phrase "beat the chicken" conjures up. Kind of
> > like "choke the chicken." Years ago on a conference call with a woman
> > who ran a 24-hour shop (medical records at a large medical center) she
> > complained about the third shift slouching off -- she didn't want them
> > sitting around all night "flogging the log". Two of us fell off our
> > chairs. The third didn't get the reference. Adler, who got it, claiming
> > he couldn't hear her, asked her to repeat herself...
> >
> > -bwg
> >
>
> "Beat The Chicken" means exactly as it sounds: You beat the chicken
> until it is dead. It is a sacrifice. Most synagogues here, no longer
> do this or let their do it. Somehow, it seems ridiculous to let
> people kill chickens in such a horrible way, yet the same people are
> proud of the way they slaughter them "humanely" at other times.
When I was living on Maui, I lived above a family of Filipinos who would get
dogs and beat them to death. (I'm not kidding!) Then they would take a
blow torch, burn off the dog's fur and cook it on a spit. No offense to any
Filipinos out there, but I heard this was common practice back in the
islands.
kili
|
|
|
|
