[Sca-cooks] GIFILLTE FISH ::WAS::: TURKEY GRAVY

[Philip & Susan Troy]

Stefan li Rous wrote:

>>I've just never met any non-Jewish adults who liked the stuff!
>>Phillipa
>>
>>
>>>Don't know that I want to but am interested in knowing
>>>how to make it...you never know I might.
>>>
>
> Does this mean there is some Jewish gene which makes the gifilte
> fish more appetizing to Jews? Or the Jews feel that they should like
> it so they do?


Perhaps there _is_ a Jewish gene. That may be an oversimplification, but Eastern European Jews (a not-especially-geographical term I use because I can't spell Eshk...Asken...Eastern European) do tend to come from parts of the world where certain fish, such as pike and carp are common. Gefilte fish is also an excellent idea for holiday dining: it's good cold and can be prepared a couple of days in advance. It's skinless [generally] and boneless, so portion control and service are comparatively easy, making it, all in all, an excellent choice for the major Jewish holidays which frequently begin at sundown on the Sabbath, a time when work is supposed to be minimal. There may be some sense of obligation as well; I couldn't say, but it seems to have evolved in tandem with a fairly complete set of traditions, and it's eminently logical. And tasty, with horseradish.


Adamantius

--
Phil & Susan Troy

troy at asan.com

"It was so blatant that Roger threw at him.  Clemens gets away with
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