Passover

"Boron Elgar" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Tue, 26 Apr 2005 15:40:28 GMT, "tuppy" <[email hidden]>

Quoted message said:

"Scharone" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Boron Elgar" <[email hidden]> wrote in message
news:[email hidden]...
> On Sun, 24 Apr 2005 12:09:44 GMT, Dog3 <uhoh@ajfl;ajklsd;ajlds.nutz>
> wrote:
> >
> >Oh, I forgot to mention the gefilte fish made from
> >scratch and served with red horseradish. Yummmm....
> >
> I am jealous.
>
> Oh, boy do I miss that gefilte fish. No mom around to make it for me
> anymore, no decent place to even get it. The jarred stuff just does
> not compare.

You know, it's really not that hard to make. Especially if you have a

food

Quoted message said:

processor.

I will be happy to share the recipe that I make every Rosh Hashanah and
Pesach, that has everyone drooling. Just say the word and I'll post

it.

Quoted message said:

Quoted message said:

Quoted message said:

Scharone

There are so many recipes for gefilte fish but I think the real quality
stuff is made from a better quality of fresh water fish. I have had

gefilte

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fish from the jar (UGH...pabulum); others made from fresh caught perch,
bass, northern pike, among a few. The best I have enjoyed by far was

made

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from walleye. This freshwater fish for those who have never had the
opportunity to sample fresh caught is VERY sweet, very rich and very

meaty.

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My ex-wife did a fabulous job with two fish I had caught the day before

in

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Wisconsin (and kept in the live well until the slaughter). Unfortunately
(or fortunately for me), her home still reeks from the cooking. She

served

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it with both the beet juice reduced horseradish and the "white lightning"
horseradish graded from my garden.

I will ask for the recipe though I suspect she will want something very
expensive in return.

Rand

She is an ex...how much more expensive could it get?

Since I am the only one in the house who will even consider being in
the same room as gefilte fish, I will not go out of my way to make it.
My memories will grow ever more glorious, too. My mom would have liked
that.

Boron

How much more expensive!!?? You have NO idea!! This women and her only two
other relatives (besides our two daughters and her three nieces) inherited
assets, as in CASH and securities in the upper EIGHT FIGURE range (not
including the change), all safe in trust funds. She has a fight with her
husband de jour and it lands on my head as a lawsuit. Remember, anyone can
sue anyone else for the most frivolous reasons (and she does). The trust
fund pays more in taxes than I earn so she can well afford to finance her
punishment. I still have to defend a suit that is immediately dismissed.

At least my daughters will never have to worry about money if they have half
a cell of common sense.

Boron, anytime you desire gefilte fish for lunch, let me know. I 'll break
a matzoh with you.

Rand

On Tue, 26 Apr 2005 18:20:28 GMT, "tuppy" <[email hidden]>

Quoted message said:

"Boron Elgar" <[email hidden]> wrote in message

Quoted message said:

Quoted message said:

Since I am the only one in the house who will even consider being in
the same room as gefilte fish, I will not go out of my way to make it.
My memories will grow ever more glorious, too. My mom would have liked
that.

Boron

Quoted message said:

Boron, anytime you desire gefilte fish for lunch, let me know. I 'll break
a matzoh with you.

Rand

A pleasure, and greatly appreciated.

Boron

Scharone said:

"Boron Elgar" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Sun, 24 Apr 2005 12:09:44 GMT, Dog3

uhoh@ajfl;ajklsd;ajlds.nutz said:

Oh, I forgot to mention the gefilte fish made from scratch and
served with red horseradish. Yummmm....

I am jealous.

Oh, boy do I miss that gefilte fish. No mom around to make it for
me anymore, no decent place to even get it. The jarred stuff just
does not compare.

You know, it's really not that hard to make. Especially if you
have a food processor.

I will be happy to share the recipe that I make every Rosh Hashanah
and Pesach, that has everyone drooling. Just say the word and I'll
post it.

Scharone

Scharone, I would love to have the recipe. I do not know whether I
will ever make it, since the one and only time I ever made gefilte
fish from scratch, the odor of fish and onions was noticeable in the
apartment for years after the fish was eaten. Also, each little piece
cost the equivalent of five or six dollars, the most expensive Seder I
ever hosted. It would have been much less, but I had to start twice
from the beginning, because I did everything wrong the first two
times. :o(

Thank you, M

On Tue 26 Apr 2005 12:17:31p, Margaret Suran wrote in rec.food.cooking:

Quoted message said:

Scharone said:

"Boron Elgar" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Sun, 24 Apr 2005 12:09:44 GMT, Dog3
<uhoh@ajfl;ajklsd;ajlds.nutz> wrote:

> Oh, I forgot to mention the gefilte fish made from scratch and
> served with red horseradish. Yummmm....
>

I am jealous.

Oh, boy do I miss that gefilte fish. No mom around to make it for
me anymore, no decent place to even get it. The jarred stuff just
does not compare.

You know, it's really not that hard to make. Especially if you
have a food processor.

I will be happy to share the recipe that I make every Rosh Hashanah
and Pesach, that has everyone drooling. Just say the word and I'll
post it.

Scharone

Scharone, I would love to have the recipe. I do not know whether I
will ever make it, since the one and only time I ever made gefilte
fish from scratch, the odor of fish and onions was noticeable in the
apartment for years after the fish was eaten. Also, each little piece
cost the equivalent of five or six dollars, the most expensive Seder I
ever hosted. It would have been much less, but I had to start twice
from the beginning, because I did everything wrong the first two
times. :o(

Thank you, M

Come to Arizona, Margaret. We can make the gefilte fish on the patio. :-)
I prepare all smelly, messy, or greasy foods out there to keep the house
free of odor and grease film. In fact, I fried baby channel catfish out
there last week, which were both smelly and greasy!

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Scharone said:

Boron Elgar said:

Dog3 said:

Oh, I forgot to mention the gefilte fish made from
scratch and served with red horseradish.

Oh, boy do I miss that gefilte fish. No mom around to make it for

me

Quoted message said:

Quoted message said:

anymore, no decent place to even get it. The jarred stuff just does
not compare.

You know, it's really not that hard to make. Especially if you have

a food

Quoted message said:

processor.

Food processor... Ahahahahahahahaha. . . .

Quoted message said:

I will be happy to share the recipe. Just say the word and I'll post

it.

Go ahead, I dare ya!

Sheldon

Margaret Suran said:

Scharone, I would love to have the recipe. I do not know whether I
will ever make it, since the one and only time I ever made gefilte
fish from scratch, the odor of fish and onions was noticeable in the
apartment for years after the fish was eaten. Also, each little piece
cost the equivalent of five or six dollars, the most expensive Seder I
ever hosted. It would have been much less, but I had to start twice
from the beginning, because I did everything wrong the first two
times. :o(

From scratch? Hah! Here is a real from-scratch recipe I compiled from
various sources, but it won't cost you any more than the one you used, I
imagine. Notice that this is a recipe for real gefilte fish, not those
American fish balls.

Gefüllte (Gefilte) Fisch (Fish)

medium-sized pike (800-1000 g/1.8-2.2 lb)
2 l (2 quarts) court-bouillon, consisting of
2 l (2 quarts) water, some fish heads (pike, if possible), pike
fins and bones, 1 carrot, 1 celery root, 1 parsley root,
2 onions, 3 teaspoons salt, 6 black peppercorns, 2 bay leaves
1 tablespoon semolina, if desired
1/2 cup milk
30 g/1 oz stale wheat bread OR matzo meal
1 onion
1 tablespoon butter
1 egg
1 teaspoon fish gelatin or isinglass, if desired
1 teaspoon sugar, if desired
salt
pepper

Clean and scale the pike, taking care not to damage the skin. Chop off
the tail. Make an incision around the head, turn back the skin and peel
it off like a stocking, cutting of the flesh as you go, again taking
care not to damage the skin, especially being careful on the inside of
the fins. Now gut the fish and remove the bones (which you will use in
the court-bouillon).

Put the flesh, together with the onions, the bread (or matzo meal),
which has been softened in milk, through the grinder. Repeat. Add raw
egg, salt and pepper, cold milk and soft butter to the filling and beat
until it is a homogeneous, puffy mass. Fill the pike skin with the
mass and sew up the skin on both ends (but not *too* tightly to prevent
the thread cutting through the skin during cooking).

Prepare court-bouillon (fumet, stock, whatever): wash, peel and chop
carrots, parsley and celery roots, and onions. Put all of the above,
together with fish heads, fins and bones, in a saucepan, pour in the
water, add onion skins. Bring to the boil, add bay leaves, pepper, and
salt. Cook over medium heat for about 10 minutes. Strain.

Place the stuffed pike on the rack of the fish kettle, together with the
tail and the head, pour in the court-bouillon and slowly bring to the
boil. Simmer over very slow heat until ready. Let cool in bouillon.
*Note*: gefilte fish has traditionally been cooked for up to two hours.
This is not necessary, 30 minutes is quite enough for pike, 20 minutes
for carp, especially if you let the fish cool in bouillon, thus letting
it cook longer. To serve, take out the fish and cut in serving pieces,
preserving its form. Put on a suitable dish, perhaps decorated with
lemon slices, boiled eggs, marinated vegetables, such as cornichons, and
sprigs of parsley. Strain the bouillon once again, add fish gelatin or
isinglass, if desired, let it cool to room temperature and pour it over
the fish. Separately, serve horseradish sauce prepared with the
court-bouillon.

Variations:
1. Substitute court-bouillon for milk, and raisins for sugar. Also add
a leek, cinnamon, cloves and saffron to the court-bouillon.
2. Steam the fish over the court-bouillon, instead of covering it with
the liquid.
2. Bake the whole fish in the oven, instead of cooking it in or over
the court-bouillon.
3. Cut the fish in pieces first, remove flesh from bones, *then* stuff
the resulting skin rings. Arrange the filled rings on a bed of
vegetables, such as beets, carrots and onions, cover with another layer
of vegetables, spread the rest of the filling over the vegetables, paint
with raw egg, put into a very hot oven for 3-4 minutes to allow a light
crust to form, then cover with water or court-bouillon and cook until
ready.

BTW, here's how real gefilte fish should look like:
<http://info.fuw.edu.pl/~bartnik/cooking.html>.

Victor

On Tue, 26 Apr 2005 23:54:31 +0200, [email hidden] (Victor Sack)

Quoted message said:

Margaret Suran said:

Scharone, I would love to have the recipe. I do not know whether I
will ever make it, since the one and only time I ever made gefilte
fish from scratch, the odor of fish and onions was noticeable in the
apartment for years after the fish was eaten. Also, each little piece
cost the equivalent of five or six dollars, the most expensive Seder I
ever hosted. It would have been much less, but I had to start twice
from the beginning, because I did everything wrong the first two
times. :o(

From scratch? Hah! Here is a real from-scratch recipe I compiled from
various sources, but it won't cost you any more than the one you used, I
imagine. Notice that this is a recipe for real gefilte fish, not those
American fish balls.

No kidding. It is so damn hard to get them to spread their little fins

Boron

Victor Sack said:

Margaret Suran said:

Scharone, I would love to have the recipe. I do not know whether I

Quoted message said:

Quoted message said:

will ever make it, since the one and only time I ever made gefilte
fish from scratch, the odor of fish and onions was noticeable in

the

Quoted message said:

Quoted message said:

apartment for years after the fish was eaten. Also, each little

piece

Quoted message said:

Quoted message said:

cost the equivalent of five or six dollars, the most expensive

Seder I

Quoted message said:

Quoted message said:

ever hosted. It would have been much less, but I had to start twice

Quoted message said:

Quoted message said:

from the beginning, because I did everything wrong the first two
times. :o(

From scratch? Hah! Here is a real from-scratch recipe I compiled

from

Quoted message said:

various sources, but it won't cost you any more than the one you

used, I

Quoted message said:

imagine. Notice that this is a recipe for real gefilte fish, not

those

Quoted message said:

American fish balls.

Gefüllte (Gefilte) Fisch (Fish)

While typing my last post I just knew you'd post this... you've done it
previously... thanks.

Sheldon

Boron Elgar said:

On Tue, 26 Apr 2005 23:54:31 +0200, [email hidden] (Victor

Sack) said:

Margaret Suran said:

Scharone, I would love to have the recipe. I do not know
whether I will ever make it, since the one and only time I ever
made gefilte fish from scratch, the odor of fish and onions was
noticeable in the apartment for years after the fish was eaten.....

From scratch? Hah! Here is a real from-scratch recipe I
compiled from

Quoted message said:

various sources, but it won't cost you any more than the one you
used, I imagine. Notice that this is a recipe for real gefilte
fish, not those American fish balls.

No kidding. It is so damn hard to get them to spread their little
fins

Boron

Well, you know, fish are cold blooded animals, ergo frigid.

Margaret Suran said:

Boron Elgar said:

On Tue, 26 Apr 2005 23:54:31 +0200, [email hidden] (Victor

Sack) said:

Margaret Suran <[email hidden]> wrote:

> Scharone, I would love to have the recipe. I do not know
> whether I will ever make it, since the one and only time I ever
> made gefilte fish from scratch, the odor of fish and onions was
> noticeable in the apartment for years after the fish was eaten.....

From scratch? Hah! Here is a real from-scratch recipe I
compiled from

Quoted message said:

various sources, but it won't cost you any more than the one you
used, I imagine. Notice that this is a recipe for real gefilte
fish, not those American fish balls.

No kidding. It is so damn hard to get them to spread their little
fins

Boron

Well, you know, fish are cold blooded animals, ergo frigid.

Someone needs to invent Fish Viagra.

Boron

On Tue 26 Apr 2005 04:10:22p, Margaret Suran wrote in rec.food.cooking:

Quoted message said:

Boron Elgar said:

On Tue, 26 Apr 2005 23:54:31 +0200, [email hidden] (Victor

Sack) said:

Margaret Suran <[email hidden]> wrote:

> Scharone, I would love to have the recipe. I do not know
> whether I will ever make it, since the one and only time I ever
> made gefilte fish from scratch, the odor of fish and onions was
> noticeable in the apartment for years after the fish was eaten.....

From scratch? Hah! Here is a real from-scratch recipe I compiled
from

Quoted message said:

various sources, but it won't cost you any more than the one you
used, I imagine. Notice that this is a recipe for real gefilte
fish, not those American fish balls.

No kidding. It is so damn hard to get them to spread their little fins

Boron

Well, you know, fish are cold blooded animals, ergo frigid.

Margaret!

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Boron Elgar said:

Margaret Suran said:

Boron Elgar said:

On Tue, 26 Apr 2005 23:54:31 +0200, [email hidden] (Victor
Sack) wrote:

> Margaret Suran <[email hidden]> wrote:
>
>
>> Scharone, I would love to have the recipe. I do not know
>> whether I will ever make it, since the one and only time I ever
>> made gefilte fish from scratch, the odor of fish and onions was
>> noticeable in the apartment for years after the fish was

eaten.....

Quoted message said:

Quoted message said:

Quoted message said:

>
> From scratch? Hah! Here is a real from-scratch recipe I
> compiled from

> various sources, but it won't cost you any more than the one you
> used, I imagine. Notice that this is a recipe for real gefilte
> fish, not those American fish balls.
>

No kidding. It is so damn hard to get them to spread their little
fins

Boron

Well, you know, fish are cold blooded animals, ergo frigid.

Someone needs to invent Fish Viagra.

Boron

Um, somebody has. hehe

Sheldon

On Wed 27 Apr 2005 06:21:04a, Dog3 wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

On Tue 26 Apr 2005 12:17:31p, Margaret Suran wrote in
rec.food.cooking:

Quoted message said:

Scharone wrote:
> "Boron Elgar" <[email hidden]> wrote in message
> news:[email hidden]...
>
>> On Sun, 24 Apr 2005 12:09:44 GMT, Dog3
>> <uhoh@ajfl;ajklsd;ajlds.nutz> wrote:
>>
>>> Oh, I forgot to mention the gefilte fish made from scratch and
>>> served with red horseradish. Yummmm....
>>>
>>
>> I am jealous.
>>
>> Oh, boy do I miss that gefilte fish. No mom around to make it for
>> me anymore, no decent place to even get it. The jarred stuff just
>> does not compare.
>
>
> You know, it's really not that hard to make. Especially if you
> have a food processor.
>
> I will be happy to share the recipe that I make every Rosh Hashanah
> and Pesach, that has everyone drooling. Just say the word and I'll
> post it.
>
> Scharone
>
>

Scharone, I would love to have the recipe. I do not know whether I
will ever make it, since the one and only time I ever made gefilte
fish from scratch, the odor of fish and onions was noticeable in the
apartment for years after the fish was eaten. Also, each little
piece cost the equivalent of five or six dollars, the most expensive
Seder I ever hosted. It would have been much less, but I had to start
twice from the beginning, because I did everything wrong the first
two times. :o(

Thank you, M

Come to Arizona, Margaret. We can make the gefilte fish on the patio.
:-) I prepare all smelly, messy, or greasy foods out there to keep
the house free of odor and grease film. In fact, I fried baby channel
catfish out there last week, which were both smelly and greasy!

You have cats don't you Wayne? Does the smell of making gefilte fish
make them crazy? Hoot will only eat her cat food with the exception of
3 human foods. She loves abalone tuna in oil, Porter's Fried Chicken (it
has to be Porter's, substitutions will be treated with disdain 😉 and
she loves butter. It has to be butter. She curls her nose up at
margarine.

Michael

They don't get to smell it being made because I cook it on the patio, but
they would kill to get to the table when it's served. Actually, they all
get a little bit for their supper. Every few weeks they also get some
human albacore tuna as well, just for a treat. They don't like
home-cooked chicken, but would kill for home-cooked turkey. None of them
will eat margarine, and 4 out of 5 won't eat butter. Popie would eat an
entire stick of butter at one sitting if allowed! (Actually, so would I
if I didn't restrain myself.) :-)

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

One time on Usenet said:

Margaret Suran <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Boron Elgar said:

On Tue, 26 Apr 2005 23:54:31 +0200, [email hidden] (Victor
Sack) wrote:
> Margaret Suran <[email hidden]> wrote:

Quoted message said:

Quoted message said:

Quoted message said:

>> Scharone, I would love to have the recipe. I do not know
>> whether I will ever make it, since the one and only time I ever
>> made gefilte fish from scratch, the odor of fish and onions was
>> noticeable in the apartment for years after the fish was eaten.....

Quoted message said:

Quoted message said:

Quoted message said:

> From scratch? Hah! Here is a real from-scratch recipe I
> compiled from

Quoted message said:

Quoted message said:

Quoted message said:

> various sources, but it won't cost you any more than the one you
> used, I imagine. Notice that this is a recipe for real gefilte
> fish, not those American fish balls.

Quoted message said:

Quoted message said:

Quoted message said:

No kidding. It is so damn hard to get them to spread their little
fins

Quoted message said:

Quoted message said:

Well, you know, fish are cold blooded animals, ergo frigid.

Quoted message said:

I *don't* believe you said that. LOLOL...

Hey, you know how those quiet ones are...

--
Jani in WA ~ mom, vid gamer, novice cook ~
"The ships hung in the sky in much the same
way that bricks don't" - D. Adams, HGTTG

Dog3 said:

You have cats don't you Wayne?
Hoot will only eat her cat food with the exception of 3 human
foods. She loves abalone tuna in oil.

Hehe, you have me visualizing a tuna fish screwing an abalone. lol

Sheldon

Boron Elgar said:

(Victor Sack) said:

not those
American fish balls.

No kidding. It is so damn hard to get them to spread their little fins

They obviously badly need a codpiece to hide the embarrassment.

No circumcision for gefilte fish! (How's that for it still remaining
kosher?)

Victor

"Victor Sack" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Boron Elgar said:

(Victor Sack) said:

not those
American fish balls.

No kidding. It is so damn hard to get them to spread their little fins

They obviously badly need a codpiece to hide the embarrassment.

No circumcision for gefilte fish! (How's that for it still remaining
kosher?)

Victor

So, is bonefish kosher for Passover? Rand

On Wed 27 Apr 2005 07:34:53a, Dog3 wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

On Wed 27 Apr 2005 06:21:04a, Dog3 wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright <[email hidden]> wrote in
news:[email hidden]:

> On Tue 26 Apr 2005 12:17:31p, Margaret Suran wrote in
> rec.food.cooking:
>
>>
>>
>> Scharone wrote:
>>> "Boron Elgar" <[email hidden]> wrote in message
>>> news:[email hidden]...
>>>
>>>> On Sun, 24 Apr 2005 12:09:44 GMT, Dog3
>>>> <uhoh@ajfl;ajklsd;ajlds.nutz> wrote:
>>>>
>>>>> Oh, I forgot to mention the gefilte fish made from scratch and
>>>>> served with red horseradish. Yummmm....
>>>>>
>>>>
>>>> I am jealous.
>>>>
>>>> Oh, boy do I miss that gefilte fish. No mom around to make it for
>>>> me anymore, no decent place to even get it. The jarred stuff just
>>>> does not compare.
>>>
>>>
>>> You know, it's really not that hard to make. Especially if you
>>> have a food processor.
>>>
>>> I will be happy to share the recipe that I make every Rosh Hashanah
>>> and Pesach, that has everyone drooling. Just say the word and I'll
>>> post it.
>>>
>>> Scharone
>>>
>>>
>>
>> Scharone, I would love to have the recipe. I do not know whether I
>> will ever make it, since the one and only time I ever made gefilte
>> fish from scratch, the odor of fish and onions was noticeable in the
>> apartment for years after the fish was eaten. Also, each little
>> piece cost the equivalent of five or six dollars, the most expensive
>> Seder I ever hosted. It would have been much less, but I had to
>> start twice from the beginning, because I did everything wrong the
>> first two times. :o(
>>
>> Thank you, M
>
> Come to Arizona, Margaret. We can make the gefilte fish on the
> patio.
> :-) I prepare all smelly, messy, or greasy foods out there to keep
> the house free of odor and grease film. In fact, I fried baby
> channel catfish out there last week, which were both smelly and
> greasy!
>

You have cats don't you Wayne? Does the smell of making gefilte fish
make them crazy? Hoot will only eat her cat food with the exception
of 3 human foods. She loves abalone tuna in oil, Porter's Fried
Chicken (it has to be Porter's, substitutions will be treated with
disdain 😉 and she loves butter. It has to be butter. She curls her
nose up at margarine.

Michael

They don't get to smell it being made because I cook it on the patio,
but they would kill to get to the table when it's served. Actually,
they all get a little bit for their supper. Every few weeks they also
get some human albacore tuna as well, just for a treat. They don't
like home-cooked chicken, but would kill for home-cooked turkey. None
of them will eat margarine, and 4 out of 5 won't eat butter. Popie
would eat an entire stick of butter at one sitting if allowed!
(Actually, so would I if I didn't restrain myself.) :-)

My friend Toni has a cat name Chops. She was named after a pork chop she
stole off of Toni's plate at the dinner table. The cat will eat no other
human food but pork. She tried to steal the Easter ham right off of the
buffet table. We were playing cards (for money of course 😉 and I
glanced at the buffet table (we had not eaten yet). The ham was scooting
towards the far side of the table. I asked Toni if she was sure the pig
was completely cook because it was walking off the buffet table. Sure
enough, Chops had her claws on one side of the ham and was trying to
steal it. The ham outweighed her 3 to 1.

Michael

She's a little porker!

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974