[Sca-cooks] Re:greibntz

[Devra at aol.com]

You put the chicken skin in with the loose fat because the real idea is to 
render out the fat from it, so you can use it in cooking.  Think of this as the 
equivalent of trying out lard.  The fat can be used with meat cooking, since 
you can't use butter, and many vegetable oils are very costly in the Eastern 
European area.  Then you eat the crunchy remains in the pan because, frankly, 
you're poor, your diet is low in fats, and salted fatty bits are a delicious 
delicacy.  

And derma or kishka is just another sausage.

I remember eating knishes made with lights (lungs) as a kid.  Tasted pretty 
good then - haven't had the chance to try them as an adult since the health 
laws were changed, and you can't sell lungs any more.
     Devra



Devra Langsam
www.poisonpenpress.com
devra at aol.com