After giving me a lesson in how thin I needed to roll the dough to make a proper knish, my neighbor Lois sat down with me in my kitchen to tape the audio for a planned iPad app called The Book of Schmaltz. I had intended to use only the audio, but now that the app is temporarily unavailable because of the publication of the hardcover book, I find Lois’s words too engaging (and funny) to hide. And so here I present her thoughts on schmaltz, chicken fat rendered with onion, against the backdrop of our messy kitchen backdoor area. She is an articulate woman who waxes beautiful on this most ethereal of fats.
And, from this humble goy to Jews far and wide, L’Shanah Tovah. May your year be fruitful and filled with schmaltzy goodness.
If you liked this post, read:
- My post on the importance of food writing.
- Looking for more books on Jewish cuisine? Check out Arthur Schwartz’s Jewish Home Cooking: Yiddish Recipes Revisited.
- Chabad.org has an entire forum dedicated to kosher dishes.
- Epicurious features some of my recipes from Schmaltz.
© 2013 Michael Ruhlman. Photo © 2013 Donna Turner Ruhlman. All rights reserved.