05 April 2007

happy passover!


gross
Originally uploaded by deepfry.
after a four month hiatus, i return to blogland to announce that i just consumed an entire jar of gefilte fish (in liquid broth, NOT jelly) over three days, day one being the first day of passover. i was out of horseradish but found a jar of jalapeno jelly in the back of my fridge. turns out it's a deeeelicious topping for gefilte fish. it also all goes quite nicely with matzah pizza, my favorite passover treat.

one jar of gefilte fish down the hatch. i'm kind of proud and kind of appalled.

5 Comments:

Anonymous Anonymous said...

my heart be still!!

6:04 AM  
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11:24 AM  
Blogger Mary said...

What's today's youth coming to? Gefilte fish in a jar? You're not living till you've made your own!

9:47 PM  
Blogger Diana said...

In traditional recipes for gefilte fish, the fish is first deboned, often while still at the market. Next, the fish is ground into a paste along with eggs, onions and flour meal or matzoh meal and then stuffed back into the skin of the deboned fish, giving it the name gefilte (filled or stuffed, compare the German gefüllte). sportsbook, The whole stuffed fish is then poached with carrots and onions. When prepared this way, it is usually served in slices. In this way, not only could the work of picking fish bones at the table be avoided, but the quantity of fish could be extended by the added ingredients, so that each member of a family could receive a portion even if the family could not afford a large quantity of fish. http://www.enterbet.com

12:24 PM  
Blogger kimberly sayer said...

n traditional recipes for gefilte fish, the fish is first deboned, often while still at the market. Next, the fish is ground together with eggs,ground almonds,onions and flour, matzoh meal or challah,costa rica fishingand then stuffed into the skin of the deboned fish, giving it the name gefilte (filled or stuffed, compare the German gefüllte). The whole stuffed fish is then poached with carrots and onions.
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9:14 AM  

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