I'm a Schmaltz Fan

[GLC]

Hey, since it's all things in moderation, no matter what the fat, why not moderate with what tastes good. I've found a local source for very nice leaf lard. Still get duck fat on-line, and chicken fat just comes with the cooking here. And those more solid fats like coconut and lard do so much better for biscuits and pastries.

 

[Harry Cobean]

Yeah, but schmaltz and schmaltz herig have absolutelly nothing in comon. have no idea where the hering names comes from.

schmalz herring are large fatty herrings either in brine or preserved in duck/goose fat.i guess that's the connection charlie...either the fact that the herrings, being large,are very "fatty/oily" or the preservation method using duck/goose fat...dunno but they are deeeeelish matey

 

[CharlieD]

schmalz herring are large fatty herrings either in brine or preserved in duck/goose fat.i guess that's the connection charlie...either the fact that the herrings, being large,are very "fatty/oily" or the preservation method using duck/goose fat...dunno but they are deeeeelish matey

Absolutely impossible , mixing meat and fish is not kosher, thus would not have been done

 

[buckytom]

oy, who keeps kosher nowadays?

i'm getting a little fuhklempt, here. talk amongst yourselves...

 

[Harry Cobean]

Absolutely impossible , mixing meat and fish is not kosher, thus would not have been done

it appears to be a german term too charlie.we used to buy it from a polish non kosher deli.

Shmaltz herring - Wikipedia, the free encyclopedia

 

[Harry Cobean]

oy, who keeps kosher nowadays?

i'm getting a little fuhklempt, here. talk amongst yourselves...

we certainly didn't bucky me old todger!!

 

[CharlieD]

it might be, I might be wrong, but I thought that shmaltz herring is a Jewish thing.

 

[CharlieD]

oy, who keeps kosher nowadays?

i'm getting a little fuhklempt, here. talk amongst yourselves...

a lots of people do

 

[TATTRAT]

What is "lardo"?

It's pure fat of the salume world. It's cured strips of fatback, gently seasoned with salt, and herbs. Sliced really thin, more like shaved, and served over warm crustini, and it kind of "melts", butter.

 

[TATTRAT]

Poop, I didn't realize this had 3 pages to it I see the answer was already fielded! My bad!

 

[buckytom]

chuck, i was only joking with a non-practising jew. not like you and me

no problem, tatt. although the salo/lardo that i've had was a little different. it was served room temp on a toothpick and you let it melt in your mouth just from your body heat. served with ice cold stoli, of course.

 

[TATTRAT]

chuck, i was only joking with a non-practising jew. not like you and me

no problem, tatt. although the salo/lardo that i've had was a little different. it was served room temp on a toothpick and you let it melt in your mouth just from your body heat. served with ice cold stoli, of course.

<insert homer drooling with his head back> Food gasmic, oh yes. . . ohhhhhhhhhh yessssssssssssssssssssss

 

[CharlieD]

chuck, i was only joking ....

I know

 

[Harry Cobean]

it might be, I might be wrong, but I thought that shmaltz herring is a Jewish thing.

it is charlie but i don't think the shmaltz refers to the kosher aspect but to the fattiness of the oily fish when they get large in kosher circles or the preservation method using duck/pork fat in non kosher cultures.
so we are both right which is always the best ending....and whatever they are they are deeeeeelish charlie!!

 

[GLC]

Reviving this thread briefly as a good place to point out the existence of the lardo pizza:

http://gma.yahoo.com/photos/the-fattiest-foods-in-america-slideshow/the-fattiest-foods-in-america-photo-1344449550.html