Janet Wilder > wrote:
: W. Baker wrote:


: > On the rare occasion when I make the gefilte fish, I also don't let the
: > fishman grind it, but I use the food processor, which gives a more chopped
: > texture.

: I used my grinder for gefilte fish. I think the food processor makes it
: too mushy. It was all tilapia, but with enough carrots and onions in the
: pot, it came out really good. I get a few whole ones and use the bones
: to make the fish broth. Cannot get traditional fish here.
Gefilte fish can be made form al kinds of non-tradiional fish, including
salmon. the general rule is half fatty fish and haalf lean. The tilapia
is very lean so can ou gt a fatty fishto mix wih it.

Also, when using the food processor, ou have to watch closely to get it
chopped enough, but not mushy, but I do prefer the chopped to the ground
texture. Probably it is a matter of how our mothers made it so that is
how our tastes were formed.

: My mom had a Hamilton Beach grinder. The motor also had a can opener
: attachment, so it sat on the counter being useful all the time. She had
: four grinder heads. One for meat and one for fish for year-round and
: another set of meat and fish ones for Passover.

My mom had that for her old mixmster, four sets of beaters and bowls. I
ony use my hand mixer for Passover and I boil the beaters.

Wendy

: --
: Janet Wilder
: Way-the-heck-south Texas
: Spelling doesn't count. Cooking does.