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Sunshyne4u
Member
06-17-2003
| Sunday, June 06, 2010 - 6:42 pm
schmaltz?? my low german grandpa used to have some fermented?? tan coloured fat he called gr-eye-va-schmaltz he would smear on bread. it had a smell i hated as a kid the cracklings were crisply fried pork rind tiny bits. it was sometimes smeared on bread or used in fried potatoes. sounds similar to Gribners. i think that many european dishes must have had similar names.
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Tishala
Member
08-01-2000
| Sunday, June 06, 2010 - 6:52 pm
schmaltz is rendered chicken fat
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Konamouse
Member
07-16-2001
| Sunday, June 06, 2010 - 8:01 pm
1 package flat egg noodles, cooked. egg + sugar + cinnamon + vanilla mixed into low fat cottage cheese. fold in the noodles. add soaked golden raisins and chopped green apple. spread in buttered pan, top with a few dots of butter. (sorry I can't remember the amounts off the top of my head, recipe is at home, I'm on the road). Story: Camping trip for a BBS chat board located in Salt Lake City, UT (lines from Provo to Orem). Fourth of July weekend, family style. Suppose to be a pot luck dinner but I was the only one who truly brought a dish to share. Noodle Kugle has egg noodles sparking a conversation about cholesterol (konashark has high cholesterol). Later around the campfire he shared a hot dog with me. A week later we were hanging out as friends, chatting all the time, and a few months after that we were officially dating. A year later we were married.

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Costacat
Member
07-15-2000
| Monday, June 07, 2010 - 6:09 am
I used to make my grandmother's noodle kugel. Sorry, but I think her's is the best. And she taught to make chopped chicken livers. Obviously, it's not something I've made in years, but I'd put her recipe up against anyone's. If you're interested in learning more about how matzo came to be the unleavened bread of holidays, you might want to google it.
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Lurknomore
Member
07-07-2001
| Monday, June 07, 2010 - 6:32 am
lol Costa, this thread has truly become my happy place on this forum, so no way I'm going to debate anything. But I have a feeling most of us don't need Google to know that there wasn't time for the bread to rise, so what the Jews had time to make was unleavened bread aka matzo. If anyone wants more details I'm betting we could all share what we know. Nice to know stuff without needing to hit Google sometimes, and just be able to share w/each other Kona cute story...and kugal in UT of all places lolol! I'd expect green jello first in that area hehe. Our kugals are fairly similar except Mom's has milk and no cottage cheese. But the raisin's always had to be golden AND plumped in hot water! And truth be told, I think most of us treasure our childhood memories of such traditonal comfort food and believe our families recipes to be the best (I just happen to be right LOL)
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Terolyn
Member
05-06-2004
| Monday, June 07, 2010 - 6:35 am
My traditional was chicken & dumplin's and/or fried chicken, with biscuits and gravy.
Can you tell where I am from?
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Costacat
Member
07-15-2000
| Monday, June 07, 2010 - 6:59 am
Lurk, that wasn't for you. Someone else didn't know about matzo. I just didn't feel like I needed to go into the details, and it does make for interesting reading. Google should be your friend.
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Costacat
Member
07-15-2000
| Monday, June 07, 2010 - 7:00 am
Terolyn, my dad's mother (who was Lutheran in religion and Russian/German in descent) used to make chicken and dumplings. I still remember her slightly undercooked chicken and slightly soggy dumplings. Not my best family meal memory, obviously! 
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Terolyn
Member
05-06-2004
| Monday, June 07, 2010 - 9:28 am
LOL.. yeah its a wide spread recipe but my granny always cooked it where the stew was more like a gravy and the dumplins aren't the noodle type but large fluffy clouds. Loved them and still do. Nothing better on a rainy day.
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Costacat
Member
07-15-2000
| Monday, June 07, 2010 - 9:39 am
I wish my grandmother had made the large fluffy clouds. Her's were more like threatening thunderheads!
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Terolyn
Member
05-06-2004
| Monday, June 07, 2010 - 10:05 am
LOL! You can find a similar recipe on the Bisquick box. Granny made them with biscuit dough. I called it cloud soup when I was little.
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Costacat
Member
07-15-2000
| Monday, June 07, 2010 - 10:24 am
Oh, I wouldn't make them. I don't do chicken. I was just commenting on her gawdawful dumplings! 
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Tntitanfan
Member
08-03-2001
| Monday, June 07, 2010 - 11:24 am
Here in the south dumplin's - notice the correct spelling of this dish - come from the cloudlike to the not-much-thicker-than-an-egg-noodle variety. The sauce should be rich and thick, and the chicken should be melt-in-your-mouth tender! I know Cracker Barrel has them on the menu sometimes. Perhaps I should try them so that I can report!
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Reader234
Member
08-13-2000
| Monday, June 07, 2010 - 2:59 pm
oh I know I make the south dumplin's - even though I'm raised in the north! I did start with the Bisquick box recipe, but I've branched out! AND I think my brother and I bonded last weekend over biscuits and gravy!! Seriously food can heal! He and I havent "spoken" in 10 years, last year we tried to 'mend' things - but it was an awkward 4th of July thing - this year, he came up for a send off for our nephew (called to duty - assigned to Korea) and brother mentioned grandma's biscuits and gravy! bless my dh, he makes the best biscuits! even under pressure- why my mom doesnt have measuring spoons? He didnt ask for biscuits and gravy, but I surprised him (and my parents) with a great breakfast! Kona - thanks for your recipe - it looks really familiar! No cottage cheese in mine - I dont think (because I certainly wouldnt add it!)
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Tntitanfan
Member
08-03-2001
| Monday, June 07, 2010 - 3:59 pm
Reader - how wonderful that you and your brother were able to find your ways back together. Hugs to both of you - As an only child on the outside looking in, family rifts have always seemed so very sad to me. Any dumplin's correctly spelled have GOT to be good!
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Lurknomore
Member
07-07-2001
| Monday, June 07, 2010 - 9:10 pm
Tn, I could have written your last post. I didn't know you too were an only child. (Hope you hated it less than I did). I grew up with "Walton" envy. Reader, so glad to hear about your brother too!! Maybe our kugel's are similar then, since as I told Kona my Mom's is very similar to hers but no cottage cheese or apples, but add milk and hmmm I'd need to look at hers again. But they were close. I've never been a cottage cheese fan in any form and sure wouldn't want it in my kugel lolol. I really think I'm going to be cooking some of this stuff soon cause this thread is killing me. And I adore recipe blogs and stumbled onto some new one earlier and 2 of the first recipes I saw was for Chicken and Biscuits (the pic looked AWESOME), and some very unusual Passover Kugel. Weird huh, since I was just poking around.
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Reader234
Member
08-13-2000
| Tuesday, June 08, 2010 - 5:33 am
It is interesting how the Food network has changed - and we are all going back to the "old school" recipes! Still havent found my kugel paper, but I did find the Jeff Smith book "Frugal Gourmet keeps the Feast" it really is more a history look at food than a true cookbook, it has great healthy recipes from the past (nuts, breads, etc) and it has a full Seder for us non Jews... my dil used it for a college paper along with my other Haggadahs I've collected. Lurk - I'm getting sporadic internet - saw your email last night couldnt reply! Its Tuesday, does that mean Hell's Kitchen will be on? wonder what drama will pop up.
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Tntitanfan
Member
08-03-2001
| Tuesday, June 08, 2010 - 12:03 pm
Yes, Reader! Hell's Kitchen will bring us new and exciting DRAMA tonight!
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Reader234
Member
08-13-2000
| Tuesday, June 08, 2010 - 1:51 pm
wooHOO!
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Reader234
Member
08-13-2000
| Tuesday, June 08, 2010 - 4:28 pm
seriously - I thought the women helping each other in a challenge was a good thing! but it really was an individual/team challenge - wonder if we missed those directions? or if they were setting them up for failure? and another thing - was I the only one that thought someone with experience should be handling the tuna? Seriously that was one chop job that isnt going to go over well... and its only half over!
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Goddessatlaw
Member
07-19-2002
| Tuesday, June 08, 2010 - 4:47 pm
I've never watched this show, I've now watched 15 minutes tonight and I will never watch again. It's been nothing but bleeps.
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Reader234
Member
08-13-2000
| Tuesday, June 08, 2010 - 4:47 pm
Is Andrew the Farmer that likes to butcher his meat?
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Reader234
Member
08-13-2000
| Tuesday, June 08, 2010 - 5:51 pm
LOL GAL - welcome to Chef Ramsey's "Hell" - he's really not that way in his other shows - its the "dramatic effect" apparently.
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Tntitanfan
Member
08-03-2001
| Tuesday, June 08, 2010 - 6:26 pm
Will we have to have a non-elimination show since one of the guys walked off? Of course, they know that as they are filming, but seems like a certain number of episodes are contracted for -
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Puzzled
Member
08-27-2001
| Wednesday, June 09, 2010 - 8:36 am
His exit may have been planned since the get-go for drama. No one seemed all that surprised.
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