Text 23655, 68 rader
Skriven 2007-12-02 01:33:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: thoughts 504
====================
 DS> Unfortunately, geese at this moment are in the $3.50 - $3.75 /lb
 DS> range around here; completely out of my budget.

Especially as a 10 lb goose feeds about 3 people. But think of
all the schmaltz.

 DS> There were nine of us at table.  The turkey carcass looked like I
 DS> had buried it in an anthill when everyone was done.

One of the hidden problems of being a good cook. Back when
I had the house, I'd have people over, and eventually the
equilibrium point was found - 1 1/2 lb of meat per person
would leave scanty leftovers, 1 1/4 lb would have all the
platters essentially licked clean.

 DS> Even later in the week, Stop and Shop was selling turkey backs for
 DS> .29/lb.  They were gorgeous and meaty and fatty, and now I have
 DS> lots of rendered poultry fat and a big pot of broth for noodle soups

I love backs. The sots-l'y-laissent (my sister called them
"spoon meat") are both the tenderest and tastiest part of
the poultry, and the ovaries (where they exist)(my sister
called them "livery stuff") are also delicious. From larger
birds, there are other odd bits that are big enough to seek
out and enjoy. I don't understand why people don't see the
wonders of the chicken/turkey/ back, but, as they say, all
the more for us. It is good that you got your schmaltz, too.

STUFFED KISHKE (beef casings - also called Derma) - from Blanche Nonken

Beef casings purchased from the butcher shop are only partially cleaned.
Casings have to be washed in cold water and scraped free of fat.  It is best
to have casings cut to 12 inch lengths for easier facility in handling for
cleaning and stuffing.  For final rinsing, use lukewarm water, turning
casings inside out.  Sew together one end of each length and stuff with the
following:
  STUFFING FOR EACH 12 INCH LENGTH OF CASING:

1 cup flour
1/2 cup chopped beef suet (fat from casings may be used)
1 small onion, grated
1/2 tsp salt
dash of pepper
2 tbsp fine bread or cracker crumbs (or matza meal)

Combine ingredients in the order listed.  Stir well in a shallow bowl.  Place
the sewed up end of casing in the center of flour mixture and begin stuffing
by turning in the end with the mixture as you proceed to fill the entire
length of casing.  The casing should not be stuffed too full as the filling
expands and the casing shrinks during cooking process.  Tie or sew up and
rinse free of flour mixture that has adhered to outer surface.  Plunge into
boiling water for 1 minute.  This helps shrink casing.  It is ready to be
tucked into the midst of a Tzimmes or placed with meat of any kind to be
roasted or stewed.

  Stuffed Kishke may be roasted with chicken, duck, goose, or turkey.  Or, it
may be roasted independantly on a bed of sliced onions to which schmaltz and
grebenes have been added.  Roast 1 1/2 to 2 hours at 350 degrees F. or 'til
nicely browned.
  Stuffed Kishke is sometimes added to Cholent.

SOURCE: Jewish Cookery by Leah W. Leonard.
Typed in by Blanche Nonken


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