[Sca-cooks] Table Fat

[Susan Lin]

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.

-S

On Tue, Feb 23, 2010 at 4:55 PM, H Westerlund-Davis <yaini0625 at yahoo.com>wrote:

> I thought pig wasn't kosher?
> Aelina
>
>
>
>
>
>
> Duct Tape is like the Force: It has a light side & a dark side
> and it holds the universe together.
>
>
>
>
> ________________________________
> From: Susanne Mayer <susanne.mayer5 at chello.at>
> To: sca-cooks at lists.ansteorra.org
> Sent: Tue, February 23, 2010 11:26:26 AM
> Subject: [Sca-cooks] Table Fat
>
> Schmalz is just a generic term for fat, as the Schmalz you will find on a
> german farmhous table is rendered pig fat.
>
> So Schmalz is probably only chicken fat in Jewish households
>
> Then there is Butterschmalz, which is heated and cooled butter, freeed from
> the milk protein and most of the water, like the Indian Ghee
>
> And Griebenschmalz is also made of pigs fat  where I am from, so be
> carefull to find out where from the recipe etc is before you use schmalz
>
> Regards
>
> Katharina
>
> > ------------------------------
> >
> > Message: 4
> > Date: Mon, 22 Feb 2010 16:07:35 -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, was Pie dough
> > Message-ID:
> > <9a748dce1002221507i30a6d6b7pfda5784baecb2ae4 at mail.gmail.com>
> > Content-Type: text/plain; charset=ISO-8859-1
> >
> > rendered chicken fat is called schmaltz.  We used it on Friday nights
> when
> > we couldn't have butter (and before kosher, parve margarine - which is
> AWFUL
> > but sometimes necessary).  My mother kept a jar in the fridge - she'd
> render
> > down the fat (no onions, no salt) and then we'd have it when we needed
> it.
> > I miss that!  It's what we used when we made chopped liver.
> >
> > The little bits of skin left over from the rendering are called gribbens
> -
> > yum (deadly but yum).  Don't even get me started on helzel... I just
> gained
> > 10 pounds writing this and I'm starving!
> >
> > Yes - I know for a lot of people keeping a Kosher home is a 24/7 thing
> but
> > we did not keep a kosher home after we moved from civilzation to upstate
> > "white bread" Central New York.  We did keep "kosher style" for Friday
> > nights and holidays.  Don't yell at me - it's just the way it was.  No
> need
> > to correct me either - I know the difference, I know people don't agree
> with
> > how I was raised but it is what it is.
> >
> > -S
> >
> >
> > Message: 5
> > Date: Mon, 22 Feb 2010 15:11:00 -0800 (PST)
> > From: wheezul at canby.com
> > To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
> > Subject: Re: [Sca-cooks] Table Fat, was Pie dough
> > Message-ID:
> > <2ebdcac99dd8a966fe77568078098137.squirrel at mail.web-ster.com>
> > Content-Type: text/plain;charset=iso-8859-1
> >
> > 'Schmalz' is commonly served on the table as a bread spread in German
> > cuisine.  Perhaps this is what is meant by table fat.  I can remember
> > eating this as a child in the small village we lived in the Eifel by a
> > town that is charmingly called Dudeldorf.
> >
> > http://germanfood.about.com/od/resources/r/schmalz.htm
> >
> > Katherine
> >
>
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
>
>
>
>
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
>