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Schmaltz and Gribenes |
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africanmeat
Chef Joined: 20 January 2012 Location: south africa Status: Offline Points: 910 |
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Posted: 07 July 2014 at 08:39 |
Hi Guys sorry I was away for long time ,got back from Israel last week and dived Straight in to work . Picked up a bit of weight so I started a new diet . Banting diet. Low carbohydrate high fat. http://www.health24.com/Diet-and-nutrition/Nutrition-basics/Tim-Noakes-diet-comes-out-tops-20130210 So no more pizza , no more bread , no more potatoes , just meat , nuts egg’s , bacon and full cream Cheese . veggies and fish . So for the first time my wife allowed me to do schmaltz . http://en.wikipedia.org/wiki/Schmaltz Here is the way my Granny used to do it . 1. cut the chicken skin in to small pieces and fry in a pan with a few drops of water . salt and pepper , 2. put the fat in a jar 3. add 1 chopped onion and fry till crisp . 4. add to the schmaltz enjoy . |
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Ahron
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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After going through the trouble of rendering out the schmaltz, I always figured the gribenes was the cook's reward.
If I'm in a good mood I'll share with Friend Wife. Anyone else trying for a handful is likely to lose their fingers. Ahron, if you haven't done so, try adding some gribenes to the next batch of chopped chicken livers you do. Heaven on a plate! |
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But we hae meat and we can eat
And sae the Lord be thanket |
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Melissa Mead
Master Chef Joined: 17 July 2010 Location: Albany, NY, USA Status: Offline Points: 1174 |
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I made gribenes with citrus pepper once. Delicious!
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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Sounds like it would be, Melissa.
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But we hae meat and we can eat
And sae the Lord be thanket |
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africanmeat
Chef Joined: 20 January 2012 Location: south africa Status: Offline Points: 910 |
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thanks yes i put it in chicken livers . yummy. i like to mix it in the schmaltz so i can smear it on bread.
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Ahron
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africanmeat
Chef Joined: 20 January 2012 Location: south africa Status: Offline Points: 910 |
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mast be yummy .
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Ahron
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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Well...this poor babe in the woods just found out what gribenes are.
Had no idea, but rest assured I'll be making some soon |
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Go ahead...play with your food!
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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Gribenes is merely the great secret of Jewish cuisine, Dave.
Cracklings made from poultry are common throughout eastern and central Europe. But they're probably called by different names in each country. Gribenes is Yiddish. |
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But we hae meat and we can eat
And sae the Lord be thanket |
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Melissa Mead
Master Chef Joined: 17 July 2010 Location: Albany, NY, USA Status: Offline Points: 1174 |
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Speaking of which, what happens to all the skin from skinless chicken parts? Do grocery stores ever sell it?
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AK1
Master Chef Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 1081 |
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I think I need to try this. It sounds disgustingly good!
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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I've enjoyed gribenes before, but didn't know that's what they were called; this looks like a wonderful way to try them!
Thank you for sharing your family's way of doing this, Ahron!
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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Good question, Karen.
Just guessing here, but it wouldn't surprise me to learn that, like so many other edible by-products, that it's sold to hog farmers. Soon as some sharpie realizes that gribenes and pork rinds are the same sort of product, I'm sure will be seeing it on the market as a "healthier" form of cracklings. |
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But we hae meat and we can eat
And sae the Lord be thanket |
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AK1
Master Chef Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 1081 |
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AK1
Master Chef Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 1081 |
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Gribenes....what an interesting word. Heck, I've been eating "ocvirke" for many, many years. Gribenes, Greaves, Cracklins, Ocvirke, Cverki... whatever; it's really really good. I just got 8lbs of backfat. Guess what I'm going to make!
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