Text 38839, 111 rader
Skriven 2010-06-09 14:45:00 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: CHEESE  00609
=====================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 JW> Welcome back.

Thanks.  Now in rapid catch-up mode.

 JW> (In) Canada cheese must be made from pasteurized milk OR
 JW> aged 90 days.
 GJ> I wonder what happens during the 90 day maturement period?
 GJ> Perhaps any nasties that happen to be present develop to the
 GJ> degree that the cheese becomes unsaleable.

 JW> The nasties die of old age.

That is good of them.  I thought that nasties keep reproducing until
they take over - or do the goodies in the cheese triumph over the bad?

 JW> Did you encounter this in your travels?

 JW> Title: Gefulte Fish Arouynd The World

 JW> They say that if you find out how a Jew likes his gefulte fish you
 JW> have a clue to his ancestry.  Polish Jews made their gefulte fish on
 JW> the sweet side and they exported that taste wherever they settled,
 JW> including areas of Germany, Austria and most of western Europe.

I didn't find anything quite like that, but while walking through the
lovely Rynek Glowny (Main Square) in old Krakow, we saw what looked
like tasty, pasty-shaped pastries and bought a couple.  To our
surprise they were cold, crumbed fish cakes, with a fairly strong cod
flavour and a firm texture.  Not bad once I got over the
unexpectedness of the flavour.

 JW> The Talmud instructs us to eat fish, not just on Passover, but at
 JW> least once a week.  Gefulte fish evolved because it was a dish that
 JW> could be cooked on Thursday, left to set in the gel from the fish
 JW> broth and still be good to serve with a meatless meal on Friday
 JW> night and as an appetizer for the Shabbat meal.  In today's world
 JW> where making gefulte fish seems to have because a difficult thing to
 JW> do it's become mainly a festival food.  It's a shame because it's so
 JW> easy to prepare, particularly since most of us have food processors
 JW> or grinders in the house.

About 45 years ago I knew a Jewish woman from Tel Aviv, and I remember
her making gefilte fish on one occasion.  I don't remember much about
the dish except that it involved chopping up fish and vegetables
rather finely.  The only other thing I remember about her was that she
had a tendency to take her clothes off while dancing.

 JW> ... He never did anything controversial like invading Poland.

A lot of older Poles still don't like the Germans much.  The August,
1944 Uprising of the Poles so incensed Hitler that he killed 200,000
civilians, and methodically destroyed over 90% of the buildings in
Warsaw, concentrating on those of cultural significance.  The Russians
are remembered much more favourably, in spite of the awful grey,
concrete architecture that they put into Warsaw, as they helped
reconstruct the historic cathedrals, castles and palaces, and built
the first escalator.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Gefilte Fish - Chopped Fish Balls
 Categories: <none>
      Yield: 4 Servings
 
      4 lb Fish fillets (white fish,
           -pike or other fresh water
           -fish--use
           -two varities if possible -
           -I used fresh caught trout.
           -Delicious
           -Head and skin of fish
      5    Onions
      4 ts Salt
  1 1/2 ts White pepper
      1 ts Sugar
      2    Eggs, beaten
  5 1/2 c  Water
      3 tb Cracker or matzo meal
      2    Carrots sliced
 
  Grind the fish and one onion in a food chopper. Place in a wooden
  bowl; add 2 teaspoons of the salt, 3/4 teaspoon of the pepper, the
  sugar, eggs, 1/2 cup of
  
  the water, and the cracker meal. Chop until fine in texture and well
  blended. Place the fish head and skin in a deep saucepan. Slice the
  remaining onions and place over them. Add the carrots, remaining
  water, and remaining salt and pepper. Bring to an active boil. Shape
  the chopped fish into two-inch balls between wet hands. Carefully
  drop them into the sauce pan. Cover and cook over low heat for 1-1/2
  hours. Shake the saucepan frequently. Correct seasoning. Remove the
  fish balls carefully. Strain the stock into a separate bowl and chill
  until jellied. Serve the cold fish and the jelly with fresh
  horseradish.
  
  This recipe was handed down generation through generation. I modernize
  using a food processor instead of the wooden bowl and chopper.
  
  Susan From: stix930@webtv.net (Susan Rich)
  
  From: Stix930@webtv.Net (Susan Rich)
 
MMMMM
 

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