tgrcat2001 at yahoo.com
Tue Feb 23 16:32:20 PST 2010
Yep, I was surprised at Schmaltz and Jewish going together since I grew up with the rendered pig/bacon fat version, often seasoned by browning onions and finally adding a pinch of marjoram. YUM. I served it at the first German feast I did WOW cant even remember when, at least 15 years ago (ask Baron Tuli about that ;-), and again at the German feast I did for Outlands Crown Tourney last September. Funny, about half the little containers came back untouched, the other half were EMPTY.
Gwen hack sneeze cough Cat
> Message: 8
> Date: Tue, 23 Feb 2010 17:05:28 -0700
> From: Susan Lin <susanrlin at gmail.com>
> To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
> Subject: Re: [Sca-cooks] Table Fat
> <9a748dce1002231605s5fd3ca6hccf52ebf67f2fe92 at mail.gmail.com>
> Content-Type: text/plain; charset=ISO-8859-1
> pig isn't kosher. What Katharina was explaining is
> that 'schmaltz' is not
> exclusively rendered chicken fat but rather the name for
> all types of fats
> (I'm guessing rendered or otherwise "processed").
> I didn't know that - I thought schmaltz was a yiddish term
> used to identify
> the rendered chicken fat. I have learned
> something new.
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