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tomturbomatic

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Today at Costco, I saw two brands of big jars with 15 gefilte fish for $9.95. I guess I should have known that large jars of the product were sold for institutional use, but I had never seen one of them. I usually buy the jars containing 6, but these looked so much larger.

The secret to making gefilte fish out of a jar taste great is to make a court bouillon with sliced carrots, onions, parsley, a bay leaf, black pepper & maybe celery. Drain the juice away or lift the 'filtes out of it and simmer them for a while. Store in the frigidator and serve with chrain (horseradish). It's basically a vehicle for eating horseradish which is great for clearing (burning)out nasal and sinus congestion.

The word "gefilte" is why is stumble each time I see the screen name of our member gefilterflo. Once I hit the R, I know I have made a mistake.
 
The word "gefilte" comes from the German "gefulte" meaning stuffed. It is a way that observant Jews could eat fish on the Sabbath without breaking the injunction of doing the prohibited work of separating because when you eat fish you need to separate the flesh from the tiny bones. Before the Sabbath the fish was cooked and then the flesh was separated from the bones. It was chopped with onions, matzo meal, eggs and seasoning then originally put back into the skin (the stuffed terminology)and poached. Later the fish mixture was formed into quenelles and poached. These are the gefilte fish in jars of broth. There are many combinations of fish used and many recipes. Sweet gefilte fish is from Poland although it is not really sweet, but does have some sugar added.

You would not see the product because you would have no need to look for it, but the jars can be found in the kosher foods section of grocery stores and the frozen, you poach it yourself version in the freezer case, especially around any holiday because the meals usually start with a small plate of lettuce with a couple of tomato slices, maybe half a hard-cooked egg, and a serving of gefilte. "Would you like more 'filte, Tom?" is something I miss hearing from a loved one now gone. The horseradish is found chilled in the deli or dairy case and can be white or purple, purple if it has some beet juice added.
 
Ha ha! This made me smile. The first passover seder I was invited to in 1996 or so at a friend's house, who knew I enjoyed cooking but who didn't want to burden me with keeping kosher, so she assigned me to doctor the gefilte fish. I did just as you described and it was nice...tuna flavored styrofoam, but nice.
 
By the way, the Yiddish word for refrigerator is Frigidaire. The soft G is not found in the Hebrew alphabet so the sound is made using the letters for D and Z. The same is true with the Yiddish spelling of the state of Georgia. The words look neat in print because you don't find a G in them.
 
We have jarred gefilte fish at Publix and Ingles here in the Greenville area.  There is a sizable Jewish population here in the Upstate and a large Jewish population in Charleston, SC.   
 
I  have always enjoyed gefilte fish and  used to buy it at the deli a block away, but haven't had it in a while.  LOX.... bagel and cream cheese .... lettuce and tomato, onion ....I have it every weekend and if the cream cheese and bagel is not there...I just have the lox with onions, and capers..I'm  in heaven.
 
always scared me!

Whenever I saw jars of the stuff on the supermarket shelves it always scared me and I never got up the nerve to buy some and try it.

On impulse, I did pick up some matzo ball soup mix this week at Giant. I'll give it a try. :-)
 
There is a wonderful Jewish deli here which serves the most awesome Blintzes and Knishes.

My mothers side of the family used to make Silsalat every Christmas. I miss it. It's a lot of hard work to make. It took me nearly 15 years to get a taste for it, now I love it, when I can find it. It's the only bright pink food I'll willingly eat!

Now, you think Lutefisk is bad? Try Surstromming. In Sweden it's considered to be really bad etiquette to open a can of the stuff inside of a house. My mothers side of the family is from Sweden, but fortunately, we never ate it. (Apparently, it's considered to be "Good" if the can is bulging.)

I have yet to find anyplace that serves gelfilte fish here. Maybe one of these days if I ever decide to visit NY, I'll have to search out a place.
 
Hunting?!Q?

What hunting? Take the skin off of some chicken and render it. Some of the best fat will come off of the ass-end of a whole roaster or fryer; it's usually in wads just inside of the cavity. The pope's nose is a good source too.
 
I've never tried gefilte fish, but I always enjoy herring during the holidays, and beyond.  I HATE the stuff in jars that seems to be everywhere, only kind I like it do it your self.  The herring is cleaned then soaked overnight then cut into chunks and soaked in a water vinegar mix and slice onions are added to the top.

 

I'm curious to try gelite fish may try it if I come across a little bit.
 
If you try gefilte, do not try to eat it without a little horseradish; it is, at best, a vehicle for horseradish. You also need some matzos or saltines to cut the heat. It is at best an acquired taste and something that always needs the seasoning of dining companions to taste really good.

Ken, I thought the back end of the bird was known as the pope's nose. I first heard that the year my family headed to the beach between Christmas and New Years. A widowed friend of ours came over one night to help consume our turkey and she told me the name. Rather than eat it in front of me, she took it home with some of the rest of the bird. I don't think I could have even made it to the sink let alone a bathroom in time if I had seen her eating that. Soon after that, we started buying turkey breasts instead of the whole bird.
 
I'm a bit late, but schmaltz is in the frozen section of better supermarkets everywhere.

Now smoked salmon gefilte fish is Mmmmm, mmmm good!
 

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