.... in jelled broth.

Yes, after decades of looking at these jars of Manischiewitz stuff
that looks like fuzzy white turds and wondering where on my Bucket
List they belong, their number finally came up: That number was #
$.25. They were previously # $8.99, which would have taken a long
time to get to.

No expiration date on the jars but they still have some on the
shelf with the same lot # selling for $8.99 (They reduced shelf
space probably). I can eat them with the big jar of their Motzo
Ball soup, for $.25/quart. Or is that illegal?

So how do you eat these things, right out of the jar like pickles?
Are these the same thing as Gefilte?

I also picked up 2 Plochmans flavors (Chile Dog and Honey Mustard)
and one Maille Sweet, each for $.25. None of which expire for at
least a year. I have mustards coming out of my ears, including a
large batch of home made. Each have their own uses.

And $120 in other groceries. Which is pretty unusual for me unless
I'm at CostCo (and bought other non-grocery items). I grocery shop
so often that I usually don't spend more than $40 at a time. But
this was a new upscale HEB that I've never been to that had a lot
of stuff not carried at my usual HEB's.

The only thing I really had on my "list" was a pork butt and
accidentally picked up a pork picnic instead - which is difficult
to debone for carnitas. Stupid mistake on my part. So I injected
it with my special mojo and will either smoke or roast it tomorrow.

-sw

On 11/5/2010 1:28 AM, Sqwertz wrote:
> ... in jelled broth.
>
> Yes, after decades of looking at these jars of Manischiewitz stuff
> that looks like fuzzy white turds and wondering where on my Bucket
> List they belong, their number finally came up: That number was #
> $.25. They were previously # $8.99, which would have taken a long
> time to get to.
>
> No expiration date on the jars but they still have some on the
> shelf with the same lot # selling for $8.99 (They reduced shelf
> space probably). I can eat them with the big jar of their Motzo
> Ball soup, for $.25/quart. Or is that illegal?
>
> So how do you eat these things, right out of the jar like pickles?
> Are these the same thing as Gefilte?
>
> I also picked up 2 Plochmans flavors (Chile Dog and Honey Mustard)
> and one Maille Sweet, each for $.25. None of which expire for at
> least a year. I have mustards coming out of my ears, including a
> large batch of home made. Each have their own uses.
>
> And $120 in other groceries. Which is pretty unusual for me unless
> I'm at CostCo (and bought other non-grocery items). I grocery shop
> so often that I usually don't spend more than $40 at a time. But
> this was a new upscale HEB that I've never been to that had a lot
> of stuff not carried at my usual HEB's.
>
> The only thing I really had on my "list" was a pork butt and
> accidentally picked up a pork picnic instead - which is difficult
> to debone for carnitas. Stupid mistake on my part. So I injected
> it with my special mojo and will either smoke or roast it tomorrow.
>
> -sw
>

No price is low enough for me to try that..lol. I'll live vicariously
through you instead.

--
Currently reading: the thirteenth tale by Diane Setterfield

On Nov 4, 10:28*pm, Sqwertz > wrote:
> ... in jelled broth.


um......ewwwwwwwwwwwwww

On Fri, 05 Nov 2010 09:48:25 -0400, ravenlynne wrote:

> No price is low enough for me to try that..lol. I'll live vicariously
> through you instead.

Maybe I should start a service: "How much will you pay me to eat
THAT?" whereby I fully document my eating of weird things. But I
need to make at least half as much as Zimmerman (I've only seen the
show a couple times).

Don't worry - these will not go to waste. The ingredients look
pretty normal. But I don't know it ends up looking like THAT,
though.

-sw

Sqwertz wrote:
>
> ... in jelled broth.
>
> Yes, after decades of looking at these jars of Manischiewitz stuff
> that looks like fuzzy white turds and wondering where on my Bucket
> List they belong, their number finally came up: That number was #
> $.25. They were previously # $8.99, which would have taken a long
> time to get to.

Wow! I would have bought all of them.
It's been over 30 years since I had
gefilte fish, but it was good. I ate
it cold, out of the jar, which is how
they are normally eaten. You probably
have a number of condiments that would
be suitable accompaniments.

On 11/5/2010 12:28 AM, Sqwertz wrote:
> ... in jelled broth.
>
> Yes, after decades of looking at these jars of Manischiewitz stuff
> that looks like fuzzy white turds and wondering where on my Bucket
> List they belong, their number finally came up: That number was #
> $.25. They were previously # $8.99, which would have taken a long
> time to get to.
>
> No expiration date on the jars but they still have some on the
> shelf with the same lot # selling for $8.99 (They reduced shelf
> space probably). I can eat them with the big jar of their Motzo
> Ball soup, for $.25/quart. Or is that illegal?
>
> So how do you eat these things, right out of the jar like pickles?
> Are these the same thing as Gefilte?


The stuff in the jar doesn't taste like real, home made gefilte fish,
but I'm going to help you make it taste closer.

Slice half of a large onion into rings. Peel and slice into coins, two
carrots. Place the carrots and the onion into a saucepan that will be
large enough to hold the jar of fish balls and the liquid. Empty the
fish and liquid into the pan over the carrots and onions. Season with
white pepper to taste. I'd use two or 3 shakes at least.

Cover the pot and turn on the heat. Simmer until the carrots are tender
(not mushy). Pour out the contents of the pot into a refrigerator
container and chill. When it's cold, serve the fish balls with red
prepared horseradish (if you can get it, if not, use the white), some of
the gelled broth and some of the carrot and onion mixture. Enjoy.

If you think you like it, we'll work on the real thing next.

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

Janet wrote on Fri, 05 Nov 2010 13:38:18 -0500:

> On 11/5/2010 12:28 AM, Sqwertz wrote:
>> ... in jelled broth.
>>
>> Yes, after decades of looking at these jars of Manischiewitz stuff
>> that looks like fuzzy white turds and wondering where
>> on my Bucket List they belong, their number finally came up: That
>> number was # $.25. They were previously # $8.99, which would have
>> taken a long time to get to.

> The stuff in the jar doesn't taste like real, home made
> gefilte fish, but I'm going to help you make it taste closer.

Gefilte fish is rather similar to French Quenelles. These can served
with lobster sauce and this vastly improves them even if they wouldn't
be kosher :-) At one time such quenelles were so common in good French
restaurants that there was a rumor that they had to be on the menu if
the chef had any hope of getting a Michelin star.


--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On 11/5/2010 2:38 PM, James Silverton wrote:
> Janet wrote on Fri, 05 Nov 2010 13:38:18 -0500:
>
>> On 11/5/2010 12:28 AM, Sqwertz wrote:
>>> ... in jelled broth.
>>>
>>> Yes, after decades of looking at these jars of Manischiewitz stuff
>>> that looks like fuzzy white turds and wondering where
>>> on my Bucket List they belong, their number finally came up: That
>>> number was # $.25. They were previously # $8.99, which would have
>>> taken a long time to get to.
>
>> The stuff in the jar doesn't taste like real, home made
>> gefilte fish, but I'm going to help you make it taste closer.
>
> Gefilte fish is rather similar to French Quenelles. These can served
> with lobster sauce and this vastly improves them even if they wouldn't
> be kosher :-) At one time such quenelles were so common in good French
> restaurants that there was a rumor that they had to be on the menu if
> the chef had any hope of getting a Michelin star.
>
>
Quenelles they are. The first step is to use the bones, heads and fins
from the fish along with lots of carrots and onions (some peole use
celery, but I don't) to make a rich fish broth. The mixture of ground
fish, ground onion, egg, salt and pepper and a tiny bit of matzo meal,
just enough to get the mixture to hold together is patted into elongated
balls with wet hands and dropped into the broth to kind of poach. They
cook for an hour to an hour and a half. You have to gently shake the pot
while cooking so they don't stick together.

The broth (strained after making the balls), because it has lots of
gelatin from the fish bone, will gel in the fridge.

The traditional Eastern European fish mixture is pike, whitefish, carp
and a little mullet or as my mother called it "buffel" but not being
able to get any of that stuff here in Mexico, Texas, I have been using
tilapia. Frankly if you use enough onions and carrots any mild fish will
work. I use the whole tilapia for the bones and heads to make the broth
and the fillets and what I glean from the whole ones when filleting them
for the fish balls.

I grind the fish in my Kitchen Aid. It has to be either ground in a meat
grinder or chopped with a mezzaluna-type chopper in a wooden bowl (how
they did it before meat grinders). Do not, I repeat, do not use the
food processor.

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

On Fri, 05 Nov 2010 13:38:18 -0500, Janet Wilder wrote:

> On 11/5/2010 12:28 AM, Sqwertz wrote:
>> ... in jelled broth.
>>
>> Yes, after decades of looking at these jars of Manischiewitz stuff
>> that looks like fuzzy white turds and wondering where on my Bucket
>> List they belong, their number finally came up: That number was #
>> $.25. They were previously # $8.99, which would have taken a long
>> time to get to.
>>
>> No expiration date on the jars but they still have some on the
>> shelf with the same lot # selling for $8.99 (They reduced shelf
>> space probably). I can eat them with the big jar of their Motzo
>> Ball soup, for $.25/quart. Or is that illegal?
>>
>> So how do you eat these things, right out of the jar like pickles?
>> Are these the same thing as Gefilte?
>
> The stuff in the jar doesn't taste like real, home made gefilte fish,
> but I'm going to help you make it taste closer.
>
> Slice half of a large onion into rings. Peel and slice into coins, two
> carrots. Place the carrots and the onion into a saucepan that will be
> large enough to hold the jar of fish balls and the liquid. Empty the
> fish and liquid into the pan over the carrots and onions. Season with
> white pepper to taste. I'd use two or 3 shakes at least.
>
> Cover the pot and turn on the heat. Simmer until the carrots are tender
> (not mushy). Pour out the contents of the pot into a refrigerator
> container and chill. When it's cold, serve the fish balls with red
> prepared horseradish (if you can get it, if not, use the white), some of
> the gelled broth and some of the carrot and onion mixture. Enjoy.
>
> If you think you like it, we'll work on the real thing next.

That's way too much work for $.25! :-) I don't think I'll go to
that much trouble for something I may just throw away.

They really don't seem much different than Chinese/Vietnamese fish
balls according to the ingredients. Just furry instead of smooth
and rubbery. And in a real fish broth. (which I'm assuming is made
from the bones and should be pretty rich).

Thanks. If I like them I'll let you show me how to make the "real"
thing.

-sw

On Fri, 05 Nov 2010 16:47:08 -0400, Brooklyn1 wrote:

> After perusing your above abortion (nothing can improve that jarred
> chazzerie) I doubt you've ever eaten the real thing... few folks
> nowadays have a clue... hardly anyone has met the real deal ever since
> those jars first appeared. Fish balls are not real or even fake
> gefilte fish. Once the jars appeared folks ceased preparing real
> gefilte fish because the real deal requires dedicating an entire
> day... and your neighbors will shun you for the schtink of this real
> ghetto cousine. This is real gefilte fish:
> http://en.wikipedia.org/wiki/File:Gefilte_Fish.jpg

If you read the article that goes with that picture, it appears the
only difference about that fish in the picture is that it has the
skin on it. Otherwise the inside of the fish is the same contents
of the fish balls in the jars (ground fish and motzo meal).

Except the stuff in the jars appears to be a higher quality then
your "traditional" preparation. And there's no reason it should
stink up the house or take a whole day in the kitchen unless you're
using rotten fish and are terribly inefficient cook.

-sw

On 11/5/2010 3:47 PM, Brooklyn1 wrote:
> On Fri, 05 Nov 2010 13:38:18 -0500, Janet Wilder
> > wrote:
>
>> On 11/5/2010 12:28 AM, Sqwertz wrote:
>>> ... in jelled broth.
>>>
>>> Yes, after decades of looking at these jars of Manischiewitz stuff
>>> that looks like fuzzy white turds and wondering where on my Bucket
>>> List they belong, their number finally came up: That number was #
>>> $.25. They were previously # $8.99, which would have taken a long
>>> time to get to.
>>>
>>> No expiration date on the jars but they still have some on the
>>> shelf with the same lot # selling for $8.99 (They reduced shelf
>>> space probably). I can eat them with the big jar of their Motzo
>>> Ball soup, for $.25/quart. Or is that illegal?
>>>
>>> So how do you eat these things, right out of the jar like pickles?
>>> Are these the same thing as Gefilte?
>>
>>
>> The stuff in the jar doesn't taste like real, home made gefilte fish,
>> but I'm going to help you make it taste closer.
>>
>> Slice half of a large onion into rings. Peel and slice into coins, two
>> carrots. Place the carrots and the onion into a saucepan that will be
>> large enough to hold the jar of fish balls and the liquid. Empty the
>> fish and liquid into the pan over the carrots and onions. Season with
>> white pepper to taste. I'd use two or 3 shakes at least.
>>
>> Cover the pot and turn on the heat. Simmer until the carrots are tender
>> (not mushy). Pour out the contents of the pot into a refrigerator
>> container and chill. When it's cold, serve the fish balls with red
>> prepared horseradish (if you can get it, if not, use the white), some of
>> the gelled broth and some of the carrot and onion mixture. Enjoy.
>>
>> If you think you like it, we'll work on the real thing next.
>
> After perusing your above abortion (nothing can improve that jarred
> chazzerie) I doubt you've ever eaten the real thing... few folks
> nowadays have a clue... hardly anyone has met the real deal ever since
> those jars first appeared. Fish balls are not real or even fake
> gefilte fish. Once the jars appeared folks ceased preparing real
> gefilte fish because the real deal requires dedicating an entire
> day... and your neighbors will shun you for the schtink of this real
> ghetto cousine. This is real gefilte fish:
> http://en.wikipedia.org/wiki/File:Gefilte_Fish.jpg

Of course I ate the real thing. My mother made it and I make it. You,
Sheldon, however, wouldn't know a gifelte fish if it snuck up and bit
you in the tuchus.

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

On Fri, 05 Nov 2010 22:15:03 -0500, Janet Wilder
> wrote:

>On 11/5/2010 3:47 PM, Brooklyn1 wrote:
>> On Fri, 05 Nov 2010 13:38:18 -0500, Janet Wilder
>> > wrote:
>>
>>> On 11/5/2010 12:28 AM, Sqwertz wrote:
>>>> ... in jelled broth.
>>>>
>>>> Yes, after decades of looking at these jars of Manischiewitz stuff
>>>> that looks like fuzzy white turds and wondering where on my Bucket
>>>> List they belong, their number finally came up: That number was #
>>>> $.25. They were previously # $8.99, which would have taken a long
>>>> time to get to.
>>>>
>>>> No expiration date on the jars but they still have some on the
>>>> shelf with the same lot # selling for $8.99 (They reduced shelf
>>>> space probably). I can eat them with the big jar of their Motzo
>>>> Ball soup, for $.25/quart. Or is that illegal?
>>>>
>>>> So how do you eat these things, right out of the jar like pickles?
>>>> Are these the same thing as Gefilte?
>>>
>>>
>>> The stuff in the jar doesn't taste like real, home made gefilte fish,
>>> but I'm going to help you make it taste closer.
>>>
>>> Slice half of a large onion into rings. Peel and slice into coins, two
>>> carrots. Place the carrots and the onion into a saucepan that will be
>>> large enough to hold the jar of fish balls and the liquid. Empty the
>>> fish and liquid into the pan over the carrots and onions. Season with
>>> white pepper to taste. I'd use two or 3 shakes at least.
>>>
>>> Cover the pot and turn on the heat. Simmer until the carrots are tender
>>> (not mushy). Pour out the contents of the pot into a refrigerator
>>> container and chill. When it's cold, serve the fish balls with red
>>> prepared horseradish (if you can get it, if not, use the white), some of
>>> the gelled broth and some of the carrot and onion mixture. Enjoy.
>>>
>>> If you think you like it, we'll work on the real thing next.
>>
>> After perusing your above abortion (nothing can improve that jarred
>> chazzerie) I doubt you've ever eaten the real thing... few folks
>> nowadays have a clue... hardly anyone has met the real deal ever since
>> those jars first appeared. Fish balls are not real or even fake
>> gefilte fish. Once the jars appeared folks ceased preparing real
>> gefilte fish because the real deal requires dedicating an entire
>> day... and your neighbors will shun you for the schtink of this real
>> ghetto cousine. This is real gefilte fish:
>> http://en.wikipedia.org/wiki/File:Gefilte_Fish.jpg
>
>Of course I ate the real thing. My mother made it and I make it. You,
>Sheldon, however, wouldn't know a gifelte fish if it snuck up and bit
>you in the tuchus.

Yer fulla shit... now you know that I showed you... had you known five
minutes previously you'd not have wasted your time typing that dreck.

On Sat, 06 Nov 2010 09:11:53 -0400, Brooklyn1 wrote:

> Yer fulla shit... now you know that I showed you... had you known five
> minutes previously you'd not have wasted your time typing that dreck.

Janet's 'dreck' sure sounded more sincere than anything you said.
And now you're trying to belittle her for knowing more than you
could ever express in useful conversation.

-sw

On Sat, 06 Nov 2010 09:11:53 -0400, Brooklyn1 wrote:

> On Fri, 05 Nov 2010 22:15:03 -0500, Janet Wilder
> > wrote:
>
>>On 11/5/2010 3:47 PM, Brooklyn1 wrote:
>>> On Fri, 05 Nov 2010 13:38:18 -0500, Janet Wilder
>>> > wrote:
>>>
>>>> On 11/5/2010 12:28 AM, Sqwertz wrote:
>>>>> ... in jelled broth.
>>>>>
>>>>> Yes, after decades of looking at these jars of Manischiewitz stuff
>>>>> that looks like fuzzy white turds and wondering where on my Bucket
>>>>> List they belong, their number finally came up: That number was #
>>>>> $.25. They were previously # $8.99, which would have taken a long
>>>>> time to get to.
>>>>>
>>>>> No expiration date on the jars but they still have some on the
>>>>> shelf with the same lot # selling for $8.99 (They reduced shelf
>>>>> space probably). I can eat them with the big jar of their Motzo
>>>>> Ball soup, for $.25/quart. Or is that illegal?
>>>>>
>>>>> So how do you eat these things, right out of the jar like pickles?
>>>>> Are these the same thing as Gefilte?
>>>>
>>>>
>>>> The stuff in the jar doesn't taste like real, home made gefilte fish,
>>>> but I'm going to help you make it taste closer.
>>>>
>>>> Slice half of a large onion into rings. Peel and slice into coins, two
>>>> carrots. Place the carrots and the onion into a saucepan that will be
>>>> large enough to hold the jar of fish balls and the liquid. Empty the
>>>> fish and liquid into the pan over the carrots and onions. Season with
>>>> white pepper to taste. I'd use two or 3 shakes at least.
>>>>
>>>> Cover the pot and turn on the heat. Simmer until the carrots are tender
>>>> (not mushy). Pour out the contents of the pot into a refrigerator
>>>> container and chill. When it's cold, serve the fish balls with red
>>>> prepared horseradish (if you can get it, if not, use the white), some of
>>>> the gelled broth and some of the carrot and onion mixture. Enjoy.
>>>>
>>>> If you think you like it, we'll work on the real thing next.
>>>
>>> After perusing your above abortion (nothing can improve that jarred
>>> chazzerie) I doubt you've ever eaten the real thing... few folks
>>> nowadays have a clue... hardly anyone has met the real deal ever since
>>> those jars first appeared. Fish balls are not real or even fake
>>> gefilte fish. Once the jars appeared folks ceased preparing real
>>> gefilte fish because the real deal requires dedicating an entire
>>> day... and your neighbors will shun you for the schtink of this real
>>> ghetto cousine. This is real gefilte fish:
>>> http://en.wikipedia.org/wiki/File:Gefilte_Fish.jpg
>>
>>Of course I ate the real thing. My mother made it and I make it. You,
>>Sheldon, however, wouldn't know a gifelte fish if it snuck up and bit
>>you in the tuchus.
>
> Yer fulla shit... now you know that I showed you... had you known five
> minutes previously you'd not have wasted your time typing that dreck.

i thought you said you were not a jew.

blake