Text 33942, 130 rader
Skriven 2010-01-26 12:43:59 av Dave Drum (1:261/1381.0)
     Kommentar till en text av Michael Loo
Ärende: Schmaltz me around again
================================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 ML> So that's my problem. Allium deficiency. My friend McCully tells
 ML> me that I should be taking B-12, CoEnzyme Q10, and fish oil. I
 ML> suggested this to the senior resident on the floor, and he sort
 ML> of laughed.

 DD> Well, of course. He's being indoctrinated into "conventional"
 DD> medicine. If people use naturopathic or herbal remedies which work then
 DD> he's out of business. Along with the AMA, health insurance companies,
 DD> FDA, etc.

 ML> McCully isn't quite as sidestream as you would think from what
 ML> I've said about him. Here are some of his credentials:

---->8 Impressive list snipped B<-----------
 
 ML> He is currently Chief of Pathology and Laboratory Medicine, Director of
 ML> the Boston Area Consolidated Laboratories at the Veterans Affairs
 ML> Medical Center in West Roxbury, Massachusetts, and Medical Director of
 ML> the Network Consolidated Laboratories for Veterans Affairs Medical
 ML> Centers in New England. He also serves as Associate Clinical Professor
 ML> of Pathology at Harvard Medical School.

I see I tried to leap that chasm in two bounds. It has been my experience that
people who recommend  B-12, CoEnzyme Q10, and fish oil are generally not
standard conventional medical practitioners. Sounds to me like your bud,
McCully is a bit at odds with the establishment's preachings.    Bv)=   Good
for him!
 
 DD> schmaltz doesn't even have to be made of chooken fat ....

 ML> In fact, all it has to be made of is fat. There's even such a
 ML> thing as Schweinsschmalz.

 DD> Shmalts is the Yiddish word for chicken fat, closely related to Modern
 DD> German Schmalz 'cooking fat', both from Middle High German smalz.

 ML> Shmalts = Schmalz = Schmaltz. Spelling isn't so standardized
 ML> as all that. Shmalts (spelled Schmaltz by most of my Jewish
 ML> friends, who are Lithuanian or German in origin) can be made
 ML> of anything; if you keep Kosher, it has to be Kosher; otherwise
 ML> anything goes.

Connecticut Ruth was the one with her knickers in a knot, so to speak, about
what a Jewish Granny would think. Heck, I used to think "schmaltz" meant
anything played by the Sammy Kaye Orchestra. 

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Kasha Knishes
 Categories: Appetizers, Grains, Pastry
      Yield: 8 servings
 
MMMMM--------------------------DOUGH--------------------------------

      2 c  Flour
      1 ts Baking powder
      1 ts Salt
    1/4 c  Vegetable oil
      2 tb Ice water
      2 lg Eggs; lightly beaten

MMMMM--------------------------FILLING------------------------------
      1    Egg; lightly beaten
      1 c  Kasha; whole roasted
  1 1/2 c  Chicken broth
      1 lg Onion; small dice
      5 tb Schmaltz
           Salt & pepper
      3 lg Eggs; lightly beaten
 
  Preheat oven to 400øF.
  
  Place the flour, baking powder, and salt in a large bowl; mix
  well. Make a well in the center and add the oil, ice water,
  and eggs. Mix with a spoon, incorporating the wet and dry
  ingredients to make a smooth dough. Turn out onto a board and
  knead for 2 minutes. Place the dough in a bowl, cover with a
  damp towel and let stand at room temp. for 30 minutes.
  
  On a lightly floured surface, divide the dough into 4 balls.
  Slightly flatten each ball to make a disc shape. Divide each
  disc into 4 equal balls. Cover with a damp towel and let sit
  at room temp. for 10 to 15 minutes. Roll each ball out into a
  circle about 3 1/2 in. in diam. Cover the dough circles with a
  damp towel until ready to fill.
  
  In a bowl combine 1 beaten egg and the kasha, stirring to coat
  each grain with the egg. Heat a large non-stick saute pan over
  high heat. When the pan is hot, add the grain and cook,
  stirring constantly, over moderate heat for 4 to 5 minutes, or
  until the kasha kernels are separate and smell nutty. Add the
  chicken broth and bring to a boil. Reduce the heat and cook,
  covered, for about 20-25 min. or until liquid has evaporated
  and the grains are tender but chewy. Cool at room temp.
  Meanwhile, saute the onion in the chicken fat over high heat
  for 15 minutes, stirring frequently, until soft. Add to the
  kasha and season with salt and pepper. Add the 3 eggs and mix
  well.
  
  Place 2 rounded T. filling in center of each circle. Pull the
  edges up around filling, completely enclosing it and pinching
  the dough to form a tight package. Turn the packages over,
  place seam side down on a lightly greased baking sheet, and
  brush the surface with an egg wash (1 egg beaten with 1 T.
  water). Bake for 25 to 30 minutes, or until light golden
  brown. Serve hot.
  
  SOURCE: LOVE AND KNISHES; Sara Kasen; 1956
 
  Posted by: Elaine Radis

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM
 
ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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