"Life is change. Growth is optional. Choose wisely."- Karen Kaiser Clark
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...priceless!!! Thanks, I really enjoyed this treasure...Love, Lisa
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If you get this and you are not Jewish, I cannot even begin to explain it to you!
This goes back 2 generations, 3 if you are over 50. It also explains why many Jewish men died in their early 60's with a non-functional cardiovascular system and looked like today's men at 89. Before we start, there are some variations in ingredients because of the various types of Jewish taste (Polish, Litvack, Dutch and Gallicianer). Just as we Jews have six seasons of the year (winter, spring, summer, autumn, the slack season, and the busy season), we all focus on a main ingredient which, unfortunately and undeservedly, has disappeared from our diet. I'm talking, of course, about SCHMALTZ (chicken fat). SCHMALTZ has, for centuries, been the prime ingredient in almost every Jewish dish, and I feel it's time to revive it to its rightful place in our homes. (I have plans to distribute it in a green glass Gucci bottle with a label clearly saying: "low fat, no cholesterol, Newman's Choice, extra virgin SCHMALTZ." (It can't miss!) Then there are gribenes - pieces of chicken skin, deep fried in SCHMALTZ, onions and salt until crispy brown (Jewish bacon). This makes a great appetizer for the next cardiologist's convention. There's also a nice chicken fricassee (stew) using the heart, gorgle (neck), pupick (a great delicacy, given to the favorite child, usually me), a fleegle (wing) or two, some ayelech (little premature eggs) and other various chicken innards, in a broth of SCHMALTZ, water, paprika, etc. We also have knishes (filled dough) and the eternal question, "Will that be liver, beef or potatoes, or all three?" Other time-tested favorites are kishkeh, and its poor cousin, helzel (chicken or goose neck). Kishkeh is the gut of the cow, bought by the foot at the Kosher butcher. It is turned inside out, scalded and scraped. One end is sewn up and a mixture of flour, SCHMALTZ, onions, eggs, salt, pepper, etc., is spooned into the open end and squished down until it is full. The other end is sewn and the whole thing is boiled. Yummy! My personal all-time favorite is watching my Zaida (grandpa) munch on boiled chicken feet. For our next course we always had chicken soup with pieces of yellow-white, rubbery chicken skin floating in a greasy sea of lukshen (noodles), farfel (broken bits of matzah), tzibbeles (onions), mondlech (soup nuts), kneidlach (dumplings), kasha (groats), kliskelech and marech (marrow bones) . The main course, as I recall, was either boiled chicken, flanken, kackletten, hockfleish (chopped meat), and sometimes rib steaks, which were served either well done, burned or cremated. Occasionally we had barbecued liver done to a burned and hardened perfection in our own coal furnace. Since we couldn't have milk with our meat meals, beverages consisted of cheap soda (Kik, Dominion Dry, seltzer in the spritz bottles).
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