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

[Pixel, Goddess and Queen]

On Thu, 29 Nov 2001, Philip & Susan Troy wrote:

> Seton1355 at aol.com wrote:
>
> > --
> > [ Picked text/plain from multipart/alternative ]
> > Ah!
> > Kishka I understand. But with chitlins is there any filling of the intestines
> > or is it just sauce?
> > With kishka, you get a nice (if not somewhat pastey) wheat/ breadish filling.
> > Phillipa
>
>
> I thought that was derma (which appears to me to be Jewish white pudding, BTW); I thought kishka was a generic term for guts, but by extension, sausage of just about any kind. In Poland, kishka seems to be a grain-filled sausage, with or without blood, while meat sausages are kielbasa. But you're right, chitlins have no filling, they're eaten more or less like tripe stew.
>
>
> Adamantius

Kishke, derma, tomato, tomahto, doughnut, napkin. Pretty much the same
thing as far as I can tell. My Jewish in-laws and their neighbors in
Jersey call it derma, the people at Hal's deli in Ithaca call it kishke.

My mother and grandmother would make zulse, which is calve's foot jelly,
and in my 8-year-old mind, extremely nasty. Now, scrapple, from my
father's PA family, is yummy, as long as I don't think too hard about what
it was made from. ;-)

Sweet-and-sour red cabbage, sauerkraut (preferably with caraway seeds) and
knockwurst, peanut butter and bacon and dill pickle sandwiches. All yummy.

Margaret FitzWilliam