when just a tad my mother would make a jewish recipe for what she said was cow
neck. was pronounced something like chalikal or khalikal or near that. was
boneless and a roast.

any hints on what it might be?

On 2012-05-11, Malcom "Mal" Reynolds > wrote:

> any hints on what it might be?

Probably cow neck.

I asked my sprmkt butcher if he could get cow neck, Anthony Bourdain
having specified it as a great cut fer boeuf bourguignon. My butcher
asked, "How much you want?"

nb

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Support labeling GMOs
<http://www.labelgmos.org/>

On Friday, May 11, 2012 11:18:23 AM UTC-6, Malcom Mal Reynolds wrote:
> when just a tad my mother would make a jewish recipe for what she said was cow
> neck. was pronounced something like chalikal or khalikal or near that. was
> boneless and a roast.
>
> any hints on what it might be?

Cow neck is tough muscle...stew it, roast it or grind it up for burgers. It does have good flavor as a rule.

On Fri, 11 May 2012 10:18:23 -0700, "Malcom \"Mal\" Reynolds"
> wrote:

>when just a tad my mother would make a jewish recipe for what she said was cow
>neck. was pronounced something like chalikal or khalikal or near that. was
>boneless and a roast.
>
>any hints on what it might be?

This is a new one on me and I thought my mom used it all, including
heart and lungs.

The neck is bony and tough, and, rare as it is to find these days, is
generally braised or stewed. Neck bones were also used in soups.

I do not recognize the Yiddish words, either, assuming that is what
you thought your mother was using when she referred to the meat. If
she was Sephardic or Middle-Eastern, she may have been using a
language/term that I am not really familiar with, coming from
Ashkenazim.

I am hoping someone else comes up with the answer.

Boron

In article >, notbob >
wrote:

> On 2012-05-11, Malcom "Mal" Reynolds > wrote:
>
> > any hints on what it might be?
>
> Probably cow neck.
>
> I asked my sprmkt butcher if he could get cow neck, Anthony Bourdain
> having specified it as a great cut fer boeuf bourguignon. My butcher
> asked, "How much you want?"
>
> nb

that's useful but I was hoping someone knew the yiddish word my mother
used...plus her recipe. I remeber she cooked it on a rotisserie

On May 11, 1:20*pm, Boron Elgar > wrote:
> On Fri, 11 May 2012 10:18:23 -0700, "Malcom \"Mal\" Reynolds"
>
> > wrote:
> >when just a tad my mother would make a jewish recipe for what she said was cow
> >neck. was pronounced something like chalikal or khalikal or near that. was
> >boneless and a roast.
>
> >any hints on what it might be?
>
> This is a new one on me and I thought my mom used it all, including
> heart and lungs.
>
> The neck is bony and tough, and, rare as it is to find these days, *is
> generally braised or stewed. Neck bones were also used in soups.
>
> I do not recognize the Yiddish words, either, assuming that is what
> you thought your mother was using when she referred to the meat. If
> she was Sephardic or Middle-Eastern, she may have been using a
> language/term that I am not really familiar with, coming from
> Ashkenazim.
>
> I am hoping someone else comes up with the answer.
>
> Boron

In these days of spooky isolated occurrences of mad cow disease, I
wouldn't touch it if it included any spinal bits. Just sayin' .... I
wonder how careful the butchers are ....

N.

On 2012-05-11, Malcom "Mal" Reynolds > wrote:

> any hints on what it might be?

a troll

--
vi --the heart of evil!
Support labeling GMOs
<http://www.labelgmos.org/>

Malcom "Mal" Reynolds > wrote:

> when just a tad my mother would make a jewish recipe for what she said was cow
> neck. was pronounced something like chalikal or khalikal or near that. was
> boneless and a roast.
>
> any hints on what it might be?

Look up kolichel or kalichel.

Victor

On Fri, 11 May 2012 23:51:33 +0200, (Victor Sack)
wrote:

>Malcom "Mal" Reynolds > wrote:
>
>> when just a tad my mother would make a jewish recipe for what she said was cow
>> neck. was pronounced something like chalikal or khalikal or near that. was
>> boneless and a roast.
>>
>> any hints on what it might be?
>
>Look up kolichel or kalichel.
>
>Victor


Oh! We called that shoulder.

Boron

On May 11, 2:49*pm, "Malcom \"Mal\" Reynolds" <atlas-
> wrote:
> In article >, notbob >
> wrote:
>
> > On 2012-05-11, Malcom "Mal" Reynolds > wrote:
>
> > > any hints on what it might be?
>
> > Probably cow neck.
>
> > I asked my sprmkt butcher if he could get cow neck, Anthony Bourdain
> > having specified it as a great cut fer boeuf bourguignon. *My butcher
> > asked, "How much you want?"
>
> > nb
>
> that's useful but I was hoping someone knew the yiddish word my mother
> used...plus her recipe. I remeber she cooked it on a rotisserie

a rotisserie? that's odd. explain please this cooking process of a
very tough cut of meat; details wanted on how it was cooked on the
rotisserie.

In article >,
(Victor Sack) wrote:

> Malcom "Mal" Reynolds > wrote:
>
> > when just a tad my mother would make a jewish recipe for what she said was
> > cow
> > neck. was pronounced something like chalikal or khalikal or near that. was
> > boneless and a roast.
> >
> > any hints on what it might be?
>
> Look up kolichel or kalichel.
>
> Victor

yeh, that's probably it, but it's hard to imagine my folks spending that kind of
money on it.

so how would you rotisserie it? any recipes?

In article >, notbob >
wrote:

> On 2012-05-11, Malcom "Mal" Reynolds > wrote:
>
> > any hints on what it might be?
>
> a troll

The behanger sounds desperate and verging on hysteria.

On Fri, 11 May 2012 20:21:03 -0700, "Malcom \"Mal\" Reynolds"
> wrote:

>In article >,
> (Victor Sack) wrote:
>
>> Malcom "Mal" Reynolds > wrote:
>>
>> > when just a tad my mother would make a jewish recipe for what she said was
>> > cow
>> > neck. was pronounced something like chalikal or khalikal or near that. was
>> > boneless and a roast.
>> >
>> > any hints on what it might be?
>>
>> Look up kolichel or kalichel.
>>
>> Victor
>
>yeh, that's probably it, but it's hard to imagine my folks spending that kind of
>money on it.

If you're over 60 when you were a kid that cut was dirt cheap. It's a
lean boneless chuck roast. If you buy it from a non kosher butcher
it'll cost about $4/lb, half as much:
https://www.koshermeatstore.com/product_p/3737.htm
Ask your butcher for "chuck eye roast":
http://www.askthemeatman.com/beef_chuck_primal_cuts.htm

In article >, Brooklyn1 <Gravesend1>
wrote:

> On Fri, 11 May 2012 20:21:03 -0700, "Malcom \"Mal\" Reynolds"
> > wrote:
>
> >In article >,
> > (Victor Sack) wrote:
> >
> >> Malcom "Mal" Reynolds > wrote:
> >>
> >> > when just a tad my mother would make a jewish recipe for what she said
> >> > was
> >> > cow
> >> > neck. was pronounced something like chalikal or khalikal or near that.
> >> > was
> >> > boneless and a roast.
> >> >
> >> > any hints on what it might be?
> >>
> >> Look up kolichel or kalichel.
> >>
> >> Victor
> >
> >yeh, that's probably it, but it's hard to imagine my folks spending that
> >kind of
> >money on it.
>
> If you're over 60 when you were a kid that cut was dirt cheap. It's a
> lean boneless chuck roast. If you buy it from a non kosher butcher
> it'll cost about $4/lb, half as much:
> https://www.koshermeatstore.com/product_p/3737.htm
> Ask your butcher for "chuck eye roast":
> http://www.askthemeatman.com/beef_chuck_primal_cuts.htm

I'll check it out, thanks

Malcom "Mal" Reynolds > wrote:

> (Victor Sack) wrote:
> >
> > Look up kolichel or kalichel.
>
> yeh, that's probably it, but it's hard to imagine my folks spending that
> kind of money on it.
>
> so how would you rotisserie it? any recipes?

I'd take a look at this blog post:
<http://kosherfoodnewyork.ecomsolutions.net/>

Victor

On 2012-05-11 17:18:23 +0000, Malcom \"Mal\" Reynolds said:

> when just a tad my mother would make a jewish recipe for what she said was cow
> neck. was pronounced something like chalikal or khalikal or near that. was
> boneless and a roast.

Me, I'd call a Jewish butcher in New York and ask. It's amazing what
you can find out on the phone talking to real people.

On 2012-05-12, gtr > wrote:

> you can find out on the phone talking to real people.

The trick is getting "real people" to give answers to a real troll.

nb


--
vi --the heart of evil!
Support labeling GMOs
<http://www.labelgmos.org/>

On May 12, 1:32*pm, (Victor Sack) wrote:
> Malcom "Mal" Reynolds > wrote:
>
> > (Victor Sack) wrote:
>
> > > Look up kolichel or kalichel.
>
> > yeh, that's probably it, but it's hard to imagine my folks spending that
> > kind of money on it.
>
> > so how would you rotisserie it? any recipes?
>
> I'd take a look at this blog post:
> <http://kosherfoodnewyork.ecomsolutions.net/>
>
> Victor

Even gentiles used to eat "collicle," provided they lived in Jersey:

http://matawan.ididigital.com/TheInd...14/pg_0014.pdf

But it's more popular at a glattatorium:

http://www.myvirtualpaper.com/doc/Co...701/15.html#14

blotflot wrote:

> The trick is getting "real people" to give answers to a real troll.

"Troll" is one of the most over-used words on Usenet. Many posters
don't know the difference among trolling, spamming, and argumentation.
They are all different, but try telling that to the one-word ******s
who fancy themselves the arbiters of "proper" Usenet posting.

On 2012-05-12 22:14:16 +0000, George M. Middius said:

> blotflot wrote:
>
>> The trick is getting "real people" to give answers to a real troll.
>
> "Troll" is one of the most over-used words on Usenet. Many posters
> don't know the difference among trolling, spamming, and argumentation.
> They are all different, but try telling that to the one-word ******s
> who fancy themselves the arbiters of "proper" Usenet posting.

I had concluded "troll" had a regional usage peculiar to rfc.

gtr wrote:

> > blotflot wrote:
> >
> >> The trick is getting "real people" to give answers to a real troll.
> >
> > "Troll" is one of the most over-used words on Usenet. Many posters
> > don't know the difference among trolling, spamming, and argumentation.
> > They are all different, but try telling that to the one-word ******s
> > who fancy themselves the arbiters of "proper" Usenet posting.
>
> I had concluded "troll" had a regional usage peculiar to rfc.

I dunno. I think the dolts who squawk "troll!" at every disagreement
are just dim-witted.

In article >, notbob >
wrote:

> On 2012-05-12, gtr > wrote:
>
> > you can find out on the phone talking to real people.
>
> The trick is getting "real people" to give answers to a real troll.
>
> nb

so what's your secret?

On May 11, 1:49*pm, notbob > wrote:
> On 2012-05-11, Malcom "Mal" Reynolds > wrote:
>
> > any hints on what it might be?
>
> Probably cow neck.
>
> I asked my sprmkt butcher if he could get cow neck, Anthony Bourdain
> having specified it as a great cut fer boeuf bourguignon. *My butcher
> asked, "How much you want?"
>
My dad used to say that the beef neck meat was a great cut for all
types of slow cooking beef stews such as goulash etc.

On 2012-05-11 18:52:10 +0000, Nancy2 said:

> In these days of spooky isolated occurrences of mad cow disease, I
> wouldn't touch it if it included any spinal bits.

I think you might mean "isolated investigations" or "isolated coverage"
of mad cow disease. I believe they test one per thousand, or at least
they "try to" with the testing scaled back in the previous
administrations. €¦After calling the facilities to let them know what
date and time they'll be there.

In article >,
A Moose in Love > wrote:

> On May 11, 2:49*pm, "Malcom \"Mal\" Reynolds" <atlas-
> > wrote:
> > In article >, notbob
> > >
> > wrote:
> >
> > > On 2012-05-11, Malcom "Mal" Reynolds >
> > > wrote:
> >
> > > > any hints on what it might be?
> >
> > > Probably cow neck.
> >
> > > I asked my sprmkt butcher if he could get cow neck, Anthony Bourdain
> > > having specified it as a great cut fer boeuf bourguignon. *My butcher
> > > asked, "How much you want?"
> >
> > > nb
> >
> > that's useful but I was hoping someone knew the yiddish word my mother
> > used...plus her recipe. I remeber she cooked it on a rotisserie
>
> a rotisserie? that's odd. explain please this cooking process of a
> very tough cut of meat; details wanted on how it was cooked on the
> rotisserie.

yes, that would be the original point

On Sun, 13 May 2012 06:05:52 -0700 (PDT), A Moose in Love
> wrote:

> On May 11, 1:49*pm, notbob > wrote:
> > On 2012-05-11, Malcom "Mal" Reynolds > wrote:
> >
> > > any hints on what it might be?
> >
> > Probably cow neck.
> >
> > I asked my sprmkt butcher if he could get cow neck, Anthony Bourdain
> > having specified it as a great cut fer boeuf bourguignon. *My butcher
> > asked, "How much you want?"
> >
> My dad used to say that the beef neck meat was a great cut for all
> types of slow cooking beef stews such as goulash etc.

I have no idea where Mal is getting his neck muscles, but it's not
from the grocery store so it's a non-issue for me. Yawn


--
Food is an important part of a balanced diet.