Kasha Varnishkes

Melba's Jammin' <[email hidden]> looking for trouble
wrote in news:[email hidden]:

Quoted message said:

OK, I made a batch today. Pretty good. The recipe is from the Second
Avenue Deli and is on my web page. Pictures, too.

OK, here's the recipe. I made half. And even measured (most of) it.

Kasha Varnishkes
Second Avenue Deli recipe

1-1/2 cups uncooked kasha (buckwheat groats, coarse cut)
2 eggs, beaten
1/4 cup corn oil or schmaltz
5 cups chopped onion
3/4 pound (12 ounces) bow tie noodles (varnishkes)
2-1/2 teaspoon salt

Preheat oven to 350 degrees. Mix kasha and eggs thoroughly, and bake
mixture in a shallow pan for 20 minutes. (I spread it out on a pizza
pan. Those babies got very toasty but not burned. I was sweating
bullets for a few minutes.)
Heat corn oil (I used olive) in a large skillet, and saut onions,
stirring occasionally, until well browned. Remove to a bowl, retaining
cooking oil with onions (there wasn't any excess oil to retain).
Boil 6 cups of water in a large stockpot. Remove kasha from oven, stir
into the boiling water, and simmer for 15-20 minutes, until all water
has evaporated. (I used too much water, boiled for 20 minutes and
drained it. Too soft.) When you're through cooking the kasha, break up
clumps with a fork. (I broke it up before I put it in the water.)
While cooking the kasha, in a separate pot boil the bow ties in water
for 15-20 minutes, until fully cooked. Drain and rinse.
Mix everything together, including salt, and serve.

They're good but not as greasy as those at the Deli. Would schmaltz
have made a difference in that regard? (Serious question. SmartAsses
may refrain from responding -- got that, BOBS?)

Yes, schmaltz would have made a difference.

Michael <- not being a smartass

--
Send email to dog30 at charter dot net

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

OK, I made a batch today. Pretty good. The recipe is from the Second
Avenue Deli and is on my web page. Pictures, too.

OK, here's the recipe. I made half. And even measured (most of) it.

Kasha Varnishkes

Nice recipe snipped.

as a young man Kasha which was served quite often by my Russian Grandparents
had only 2 uses IMHO:

Use # 1 Re-boil until dissolved to make wallpaper paste.
Use # 2 Specifically designed to [censored] grandma - proceed to cover with
ketchup.

That's all.

Dimitri

Melba's Jammin said:

OK, I made a batch today. Pretty good. The recipe is from the Second
Avenue Deli and is on my web page. Pictures, too.

OK, here's the recipe. I made half. And even measured (most of) it.

Kasha Varnishkes
Second Avenue Deli recipe

1-1/2 cups uncooked kasha (buckwheat groats, coarse cut)
2 eggs, beaten
1/4 cup corn oil or schmaltz
5 cups chopped onion
3/4 pound (12 ounces) bow tie noodles (varnishkes)
2-1/2 teaspoon salt

Preheat oven to 350 degrees. Mix kasha and eggs thoroughly, and bake
mixture in a shallow pan for 20 minutes. (I spread it out on a pizza
pan. Those babies got very toasty but not burned. I was sweating
bullets for a few minutes.)
Heat corn oil (I used olive) in a large skillet, and saut onions,
stirring occasionally, until well browned. Remove to a bowl, retaining
cooking oil with onions (there wasn't any excess oil to retain).
Boil 6 cups of water in a large stockpot. Remove kasha from oven, stir
into the boiling water, and simmer for 15-20 minutes, until all water
has evaporated. (I used too much water, boiled for 20 minutes and
drained it. Too soft.) When you're through cooking the kasha, break up
clumps with a fork. (I broke it up before I put it in the water.)
While cooking the kasha, in a separate pot boil the bow ties in water
for 15-20 minutes, until fully cooked. Drain and rinse.
Mix everything together, including salt, and serve.

That recipe will work but not nearly so well as the one I emailed you
(and never heard if you received), along with all the kasha links.

First thing I do is start the onions caramelizing in butter in a large
heavy pot... and in a pasta pot start the bow ties, do not over cook,
al dente is good... be sure they are egg bows, not cheapo dago bows.
Then measure out the liquid in a large Pyrex measuring cup, covered
with a saucer, and place in the nuker at the ready... this works for
me.. you heat liquid your way. Then mix the kasha with the egg... two
eggs to one entire box.... let set to absorb. When onions are nicely
caramelized scrape out with a rubber spatula into a bowl and set aside.
Then add butter to same pot (I typically use all butter), and over
medium heat toast kasha, stiring constantly with a fork, don't let it
burn... start liquid to heat... not necessry to break up every lump, in
fact I enjoy the lumps. When nicely toasted add hot water, onions,
mushrooms if disired, salt, pepper. Slap on lid and continue cooking
on lowest heat for 12 minutes. Turn off heat but do not lift lid for
ten minutes. Then lift lid and check that liquid is absorbed and kasha
is cooked but not over cooked... if a bit wet turn on heat and cook
slowly with lid off, a few minutes should do it. Then gently blend
with bow ties and place into large caserole, what doesn't fit eat
(simple solution). At this point it can be refrigerated for a day, or
bake immediately in medium oven, uncovered, about 20-25 minutes. I
wouldn't recommend toasting kasha in the oven, you got lucky, this
time.

Sheldon

Melba's Jammin said:

OK, I made a batch today. Pretty good. The recipe is from the Second
Avenue Deli and is on my web page. Pictures, too.

OK, here's the recipe. I made half. And even measured (most of) it.

Kasha Varnishkes
Second Avenue Deli recipe

1-1/2 cups uncooked kasha (buckwheat groats, coarse cut)
2 eggs, beaten
1/4 cup corn oil or schmaltz
5 cups chopped onion
3/4 pound (12 ounces) bow tie noodles (varnishkes)
2-1/2 teaspoon salt

Preheat oven to 350 degrees. Mix kasha and eggs thoroughly, and bake
mixture in a shallow pan for 20 minutes. (I spread it out on a pizza
pan. Those babies got very toasty but not burned. I was sweating
bullets for a few minutes.)
Heat corn oil (I used olive) in a large skillet, and saut onions,
stirring occasionally, until well browned. Remove to a bowl, retaining
cooking oil with onions (there wasn't any excess oil to retain).
Boil 6 cups of water in a large stockpot. Remove kasha from oven, stir
into the boiling water, and simmer for 15-20 minutes, until all water
has evaporated. (I used too much water, boiled for 20 minutes and
drained it. Too soft.) When you're through cooking the kasha, break up
clumps with a fork. (I broke it up before I put it in the water.)
While cooking the kasha, in a separate pot boil the bow ties in water
for 15-20 minutes, until fully cooked. Drain and rinse.
Mix everything together, including salt, and serve.

That recipe will work but not nearly so well as the one I emailed you
(and never heard if you received), along with all the kasha links.

First thing I do is start the onions caramelizing in butter in a large
heavy pot... and in a pasta pot start the bow ties, do not over cook,
al dente is good... be sure they are egg bows, not cheapo dago bows.
Then measure out the liquid in a large Pyrex measuring cup, covered
with a saucer, and place in the nuker at the ready... this works for
me.. you heat liquid your way. Then mix the kasha with the egg... two
eggs to one entire box.... let set to absorb. When onions are nicely
caramelized scrape out with a rubber spatula into a bowl and set aside.
Then add butter to same pot (I typically use all butter), and over
medium heat toast kasha, stiring constantly with a fork, don't let it
burn... start liquid to heat... not necessry to break up every lump, in
fact I enjoy the lumps. When nicely toasted add hot water, onions,
mushrooms if disired, salt, pepper. Slap on lid and continue cooking
on lowest heat for 12 minutes. Turn off heat but do not lift lid for
ten minutes. Then lift lid and check that liquid is absorbed and kasha
is cooked but not over cooked... if a bit wet turn on heat and cook
slowly with lid off, a few minutes should do it. Then gently blend
with bow ties and place into large caserole, what doesn't fit eat
(simple solution). At this point it can be refrigerated for a day, or
bake immediately in medium oven, uncovered, about 20-25 minutes. I
wouldn't recommend toasting kasha in the oven, you got lucky, this
time.

Sheldon

In article <[email hidden]>,

Melba's Jammin said:

OK, I made a batch today. Pretty good. The recipe is from the Second
Avenue Deli and is on my web page. Pictures, too.

OK, here's the recipe. I made half. And even measured (most of) it.

Kasha Varnishkes
Second Avenue Deli recipe

I make kasha varnishkes a little bit differently than this recipe calls
for. I use only about two cups of onions. I replace the other two cups
of onions with a mixture of diced celery, sliced button mushrooms, and
diced green pepper, all of which I saute until slightly firm in a bit of
butter before the kasha is added. The extra vegetables give the kasha a
much nicer flavor.

In article <[email hidden]>,

Sheldon said:

Melba's Jammin said:

OK, I made a batch today. Pretty good. The recipe is from the Second
Avenue Deli and is on my web page. Pictures, too.

OK, here's the recipe. I made half. And even measured (most of) it.

Kasha Varnishkes
Second Avenue Deli recipe

1-1/2 cups uncooked kasha (buckwheat groats, coarse cut)
2 eggs, beaten
1/4 cup corn oil or schmaltz
5 cups chopped onion
3/4 pound (12 ounces) bow tie noodles (varnishkes)
2-1/2 teaspoon salt

Preheat oven to 350 degrees. Mix kasha and eggs thoroughly, and bake
mixture in a shallow pan for 20 minutes. (I spread it out on a pizza
pan. Those babies got very toasty but not burned. I was sweating
bullets for a few minutes.)
Heat corn oil (I used olive) in a large skillet, and saut onions,
stirring occasionally, until well browned. Remove to a bowl, retaining
cooking oil with onions (there wasn't any excess oil to retain).
Boil 6 cups of water in a large stockpot. Remove kasha from oven, stir
into the boiling water, and simmer for 15-20 minutes, until all water
has evaporated. (I used too much water, boiled for 20 minutes and
drained it. Too soft.) When you're through cooking the kasha, break up
clumps with a fork. (I broke it up before I put it in the water.)
While cooking the kasha, in a separate pot boil the bow ties in water
for 15-20 minutes, until fully cooked. Drain and rinse.
Mix everything together, including salt, and serve.

That recipe will work but not nearly so well as the one I emailed you
(and never heard if you received), along with all the kasha links.

I apologize for not acknowledging your message, Sheldon. My sister was
here with a boatload of questions about this, that, and the other ---
all consecutively, and then I broke the pepper shaker to my dishes and
had ground pepper all over hell and gone. I love her and I'm glad she's
home. Then I forgot about your info after I found my Second Avenue
Cookbook. Not an excuse, but an explanation of how it got lost in my
mental shuffles. Sorry. I haven't looked at any of the links yet.

Quoted message said:

First thing I do is start the onions caramelizing in butter in a large
heavy pot... and in a pasta pot start the bow ties, do not over cook,
al dente is good... be sure they are egg bows, not cheapo dago bows.
Then measure out the liquid in a large Pyrex measuring cup, covered
with a saucer, and place in the nuker at the ready... this works for
me.. you heat liquid your way. Then mix the kasha with the egg... two
eggs to one entire box.... let set to absorb. When onions are nicely
caramelized scrape out with a rubber spatula into a bowl and set aside.
Then add butter to same pot (I typically use all butter), and over
medium heat toast kasha, stiring constantly with a fork, don't let it
burn... start liquid to heat... not necessry to break up every lump, in
fact I enjoy the lumps. When nicely toasted add hot water, onions,
mushrooms if disired, salt, pepper. Slap on lid and continue cooking
on lowest heat for 12 minutes. Turn off heat but do not lift lid for
ten minutes. Then lift lid and check that liquid is absorbed and kasha
is cooked but not over cooked... if a bit wet turn on heat and cook
slowly with lid off, a few minutes should do it. Then gently blend
with bow ties and place into large caserole, what doe. sn't fit eat
(simple solution). At this point it can be refrigerated for a day, or
bake immediately in medium oven, uncovered, about 20-25 minutes. I
wouldn't recommend toasting kasha in the oven, you got lucky, this
time.

Funny you say that. That's about what I was thinking, too. I've a
feeling that if they'd been in there for only another minute, I'd have
been pitching them because they were burned. NO off flavor at all - God
watched out for fools and middle-age muddlers.

I think I'd have had better flavor if I'd used butter; Margaret
explained to me why they probably don't use butter - the laws of
kashruth (sp?) Did you look at my pics? My onions were really nice.
I'm thinking mushrooms wouldn't hurt, either.

I just came from the supermarket with a small box of Baby Bella
mushrooms. I might cook some of those and work it into the dish.

Quoted message said:

Sheldon

--
http://www.jamlady.eboard.com, updated 11-9-05 finishing in four
parts the trip report from our vacation time in San Francisco
for Nephew Pat's wedding last weekend.

Melba's Jammin said:

I apologize for not acknowledging your message, Sheldon. My sister was
here with a boatload of questions about this, that, and the other ---
all consecutively, and then I broke the pepper shaker to my dishes and
had ground pepper all over hell and gone. I love her and I'm glad she's
home. Then I forgot about your info after I found my Second Avenue
Cookbook. Not an excuse, but an explanation of how it got lost in my
mental shuffles. Sorry. I haven't looked at any of the links yet.

No problem, it's not easy being Jewish! hehe

Quoted message said:

Quoted message said:

I wouldn't recommend toasting kasha in the oven, you got lucky, this
time.

Funny you say that. That's about what I was thinking, too. I've a
feeling that if they'd been in there for only another minute, I'd have
been pitching them because they were burned. NO off flavor at all - God
watched out for fools and middle-age muddlers.

Next try toasting on the stove top, much less chance of burning and
with the stirring they toast more evenly

Quoted message said:

I think I'd have had better flavor if I'd used butter; Margaret
explained to me why they probably don't use butter - the laws of
kashruth (sp?) Did you look at my pics? My onions were really nice.
I'm thinking mushrooms wouldn't hurt, either.

I just came from the supermarket with a small box of Baby Bella
mushrooms. I might cook some of those and work it into the dish.

I use butter. I don't worry about laws, if it tastes good I eat it.
Mushrooms are good, just quarter them and toss in with the hot water...
they need no prior cooking.

Read through the material I sent.

I like more kasha than varnishkas, why I use the entire box... plus I
really like kasha and can eat it every day... it also freezes well, but
I don't ever remember freezing any, never lasts long enough no matter
how much I prepare. Often I don't bother with the bow ties, then I can
easily finish the entire box in oh, two servings.

Kasha goes best with braised brisket w/gravy, and thick creamed spinach
like they made at Horn and Hardart, Garfields, or Dubrows... now why
can't I find that recipe.

http://www.theautomat.com/inside/recipes/recipe.html

Sheldon

Melba's Jammin said:

I think I'd have had better flavor if I'd used butter; Margaret
explained to me why they probably don't use butter - the laws of
kashruth (sp?) Did you look at my pics? My onions were really nice.
I'm thinking mushrooms wouldn't hurt, either.

Well, adding butter wouldnt make it non-kosher, but serving a dish made
with butter at a meat meal (which kasha varnishkes would prbably be
served with) would be a no-no.
This reminds me that i have some schmaltz in the freezer and should buy
some kasha and egg bows 🙂 (While I do not share Shledon's recist
attitude towards pasta, he's right about egg bows being the correct
flavor for this dish :> )

--

saerah

"Peace is not an absence of war, it is a virtue, a state of mind, a
disposition for benevolence, confidence, justice."
-Baruch Spinoza

"There is a theory which states that if ever anybody discovers exactly
what the Universe is for and why it is here, it will instantly disappear
and be replaced by something even more bizarre and inexplicable. There
is another theory which states that this has already happened."
-Douglas Adams

sarah bennett said:

(While I do not share Shledon's recist
attitude towards pasta, he's right about egg bows being the correct
flavor for this dish :> )

The fact that you noted my comment and immediately interpreted it as
racist proves that it is you who are a racist... otherwise you'd have
totally ignored the comment, but being a racist yourself you could not.
People need to learn that not all disparaging remarks are racist, most
are simply disparaging. Dago by itself is not racist... you need to
learn how to read, *in context*... according to you all reference to
ethnicity in recipes is racist... a friggin' noodle can't possibly be
racist, you illiterate, disingenuous [censored].

sarah bennett said:

Melba's Jammin said:

I think I'd have had better flavor if I'd used butter; Margaret
explained to me why they probably don't use butter - the laws of
kashruth (sp?) Did you look at my pics? My onions were really nice.
I'm thinking mushrooms wouldn't hurt, either.

Well, adding butter wouldnt make it non-kosher, but serving a dish made
with butter at a meat meal (which kasha varnishkes would prbably be
served with) would be a no-no.
This reminds me that i have some schmaltz in the freezer and should buy
some kasha and egg bows 🙂 (While I do not share Shledon's recist
attitude towards pasta, he's right about egg bows being the correct
flavor for this dish :> )

I can no longer find real egg bowties in my New York City
neighborhood. They had been made by Manischewitz, Goodman's and
Muller's, but nobody carries them here. The Italian Farfalle does not
look or taste the same and is much larger. It is NOT made with eggs.
This dish requires egg pasta in the shape of bowties.

If I ever get to the Lower East Side, I will look there.

I have always made Kasha Varnishkes with chicken broth instead of
water. And fried the onions in butter. And used mushrooms, too.
Barbara will call me a heathen.

In article <[email hidden]>,

Margaret Suran said:

sarah bennett said:

Melba's Jammin said:

I think I'd have had better flavor if I'd used butter; Margaret
explained to me why they probably don't use butter - the laws of
kashruth (sp?) Did you look at my pics? My onions were really nice.
I'm thinking mushrooms wouldn't hurt, either.

Well, adding butter wouldnt make it non-kosher, but serving a dish made
with butter at a meat meal (which kasha varnishkes would prbably be
served with) would be a no-no.
This reminds me that i have some schmaltz in the freezer and should buy
some kasha and egg bows 🙂 (While I do not share Shledon's recist
attitude towards pasta, he's right about egg bows being the correct
flavor for this dish :> )

I can no longer find real egg bowties in my New York City
neighborhood. They had been made by Manischewitz, Goodman's and
Muller's, but nobody carries them here. The Italian Farfalle does not
look or taste the same and is much larger. It is NOT made with eggs.
This dish requires egg pasta in the shape of bowties.

If I ever get to the Lower East Side, I will look there.

I have always made Kasha Varnishkes with chicken broth instead of
water. And fried the onions in butter. And used mushrooms, too.
Barbara will call me a heathen.

Barbara will NEVER call you a heathen. At least no while you're
watching. What was probably lost in the telling of my Maiden Kasha
Experience is that I actually followed the f'ing directions in the
recipe. Next time I'll do it my way - butter, mushrooms, and broth.
Guess that makes me a heathen, too. At least I'm in good company. "-)
--
http://www.jamlady.eboard.com, updated 11-9-05 finishing in four
parts the trip report from our vacation time in San Francisco
for Nephew Pat's wedding last weekend.

In article <[email hidden]>,

Margaret Suran said:

sarah bennett said:

Melba's Jammin said:

I think I'd have had better flavor if I'd used butter; Margaret
explained to me why they probably don't use butter - the laws of
kashruth (sp?) Did you look at my pics? My onions were really nice.
I'm thinking mushrooms wouldn't hurt, either.

Well, adding butter wouldnt make it non-kosher, but serving a dish made
with butter at a meat meal (which kasha varnishkes would prbably be
served with) would be a no-no.
This reminds me that i have some schmaltz in the freezer and should buy
some kasha and egg bows 🙂 (While I do not share Shledon's recist
attitude towards pasta, he's right about egg bows being the correct
flavor for this dish :> )

I can no longer find real egg bowties in my New York City
neighborhood. They had been made by Manischewitz, Goodman's and
Muller's, but nobody carries them here. The Italian Farfalle does not
look or taste the same and is much larger. It is NOT made with eggs.
This dish requires egg pasta in the shape of bowties.

If I ever get to the Lower East Side, I will look there.

I have always made Kasha Varnishkes with chicken broth instead of
water. And fried the onions in butter. And used mushrooms, too.
Barbara will call me a heathen.

Barbara will NEVER call you a heathen. At least no while you're
watching. What was probably lost in the telling of my Maiden Kasha
Experience is that I actually followed the f'ing directions in the
recipe. Next time I'll do it my way - butter, mushrooms, and broth.
Guess that makes me a heathen, too. At least I'm in good company. "-)
--
http://www.jamlady.eboard.com, updated 11-9-05 finishing in four
parts the trip report from our vacation time in San Francisco
for Nephew Pat's wedding last weekend.

Margaret Suran said:

I have always made Kasha Varnishkes with chicken broth instead of
water. And fried the onions in butter. And used mushrooms, too.
Barbara will call me a heathen.

Dunno... maybe she will. There is no doubt that *I* will, though, just
because of you even *thinking* of such a dish, which is a really "fine"
example of an American version of a "fusion cuisine". Hah! I suspect
it was originally an extremely lazy version of some
stuffed-with-buckwheat-groats-as-one-of-the-ingredients baked pie dish.
Another Nicht-Gefüllte Fisch, so to say...

Bubba

Margaret Suran said:

I have always made Kasha Varnishkes with chicken broth instead of
water. And fried the onions in butter. And used mushrooms, too.
Barbara will call me a heathen.

Dunno... maybe she will. There is no doubt that *I* will, though, just
because of you even *thinking* of such a dish, which is a really "fine"
example of an American version of a "fusion cuisine". Hah! I suspect
it was originally an extremely lazy version of some
stuffed-with-buckwheat-groats-as-one-of-the-ingredients baked pie dish.
Another Nicht-Gefüllte Fisch, so to say...

Bubba

In article <[email hidden]>,

Sheldon said:

sarah bennett said:

(While I do not share Shledon's recist
attitude towards pasta, he's right about egg bows being the correct
flavor for this dish :> )

The fact that you noted my comment and immediately interpreted it as
racist proves that it is you who are a racist... otherwise you'd have
totally ignored the comment, but being a racist yourself you could not.
People need to learn that not all disparaging remarks are racist, most
are simply disparaging. Dago by itself is not racist... you need to
learn how to read, *in context*... according to you all reference to
ethnicity in recipes is racist... a friggin' noodle can't possibly be
racist, you illiterate, disingenuous [censored].

Oh, calm down! Note the smiley at the end of her comment. Sheesh, :-)
--
http://www.jamlady.eboard.com, updated 11-9-05 finishing in four
parts the trip report from our vacation time in San Francisco
for Nephew Pat's wedding last weekend.

The olive oil would have affected the mouth feel differently than the
chicken fat. Perhaps that is what you are perceiving. I've always used the
chicken fat it lends a different subtle taste. Also, it's better than
butter, health wise and not bad enough to bother substituting oil for the
amount used. Some things just need the chicken fat like chopped chicken
livers or chicken liver pate or Kasha. Try the fat the next time and see if
it makes a difference.

Dennis
-------------------------------------------------
"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

OK, I made a batch today. Pretty good. The recipe is from the Second
Avenue Deli and is on my web page. Pictures, too.

OK, here's the recipe. I made half. And even measured (most of) it.

Kasha Varnishkes
Second Avenue Deli recipe

1-1/2 cups uncooked kasha (buckwheat groats, coarse cut)
2 eggs, beaten
1/4 cup corn oil or schmaltz
5 cups chopped onion
3/4 pound (12 ounces) bow tie noodles (varnishkes)
2-1/2 teaspoon salt

Preheat oven to 350 degrees. Mix kasha and eggs thoroughly, and bake
mixture in a shallow pan for 20 minutes. (I spread it out on a pizza
pan. Those babies got very toasty but not burned. I was sweating
bullets for a few minutes.)
Heat corn oil (I used olive) in a large skillet, and saut onions,
stirring occasionally, until well browned. Remove to a bowl, retaining
cooking oil with onions (there wasn't any excess oil to retain).
Boil 6 cups of water in a large stockpot. Remove kasha from oven, stir
into the boiling water, and simmer for 15-20 minutes, until all water
has evaporated. (I used too much water, boiled for 20 minutes and
drained it. Too soft.) When you're through cooking the kasha, break up
clumps with a fork. (I broke it up before I put it in the water.)
While cooking the kasha, in a separate pot boil the bow ties in water
for 15-20 minutes, until fully cooked. Drain and rinse.
Mix everything together, including salt, and serve.

They're good but not as greasy as those at the Deli. Would schmaltz
have made a difference in that regard? (Serious question. SmartAsses
may refrain from responding -- got that, BOBS?)
--
http://www.jamlady.eboard.com, updated 11-9-05 finishing in four
parts the trip report from our vacation time in San Francisco
for Nephew Pat's wedding last weekend.

On Thu 17 Nov 2005 12:46:55a, Thus Spake Zarathustra, or was it No One?

Quoted message said:

The olive oil would have affected the mouth feel differently than the
chicken fat. Perhaps that is what you are perceiving. I've always used
the chicken fat it lends a different subtle taste. Also, it's better
than butter, health wise and not bad enough to bother substituting oil
for the amount used. Some things just need the chicken fat like chopped
chicken livers or chicken liver pate or Kasha. Try the fat the next
time and see if it makes a difference.

Dennis

I agree. I love olive oil and use it frequently, but schmaltz is the most
apprpropriate fat for this dish.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

In article <[email hidden]>,

No One said:

The olive oil would have affected the mouth feel differently than the
chicken fat. Perhaps that is what you are perceiving. I've always used the
chicken fat it lends a different subtle taste. Also, it's better than
butter, health wise and not bad enough to bother substituting oil for the
amount used. Some things just need the chicken fat like chopped chicken
livers or chicken liver pate or Kasha. Try the fat the next time and see if
it makes a difference.

Dennis
-------------------------------------------------

(snip)

Quoted message said:

Quoted message said:

They're good but not as greasy as those at the Deli. Would schmaltz
have made a difference in that regard? (Serious question. SmartAsses
may refrain from responding -- got that, BOBS?)

Thanks, Dennis. That's what I wondered about.
--
http://www.jamlady.eboard.com, updated 11-9-05 finishing in four
parts the trip report from our vacation time in San Francisco
for Nephew Pat's wedding last weekend.

No One said:

I've always used the chicken fat it lends a different subtle taste. Also, it's better than
butter, health wise
Dennis

You really think chicken fat is more healfthful than butter.. yoose
gots to be dreaming.

Both are animal fats. Duh

Anyways, I would never use store bought chicken schmaltz, that's
scarrier than preground mystery meat. If you want chicken schmaltz
make your own, it's easy, and you'll know for sure what/who is in it.

Sheldon