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Schmaltz on Bread

Published: Jan 25, 2013 · Modified: Feb 3, 2021 by Michael Ruhlman · 12 Comments

Schmaltz schmeared on bread. Photo by Donna Turner Ruhlman.

Fat on bread. Talk about felicitous but little-thought-about pairings. While writing Schmaltz, I of course tasted schmaltz on rye, with a little kosher salt, and it's so good. Now this really is better than butter. (Donna would want to underscore yet again the power of backlighting. This was shot in late afternoon sunlight.)

Back to cold Cleveland tomorrow. Now need to make lobster stock from yesterday's crustacean extravaganza. Twenty-five lobsters à la minute is no easy task, so thanks to all the sailors who lent a hand, especially Russ, whom I sprayed repeatedly with lobster juice as we cracked fifty claws. His favorite shirt no less.

Other links you may like:

  • My post on how to make a classic rye bread.
  • A guest post on how to make bagels from scratch.
  • Lobster facts! Learn more about our tasty little friend.

© 2013 Michael Ruhlman. Photo © 2013 Donna Turner Ruhlman. All rights reserved.

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Reader Interactions

Comments

  1. Baydog

    January 25, 2013 at 11:33 am

    Would you like an assistant next year?

    Reply
  2. Allen

    January 25, 2013 at 11:46 am

    I love schmaltz on roasted veggies with a little lemon zest and salt.
    Friday, I'm having a vodka tini with lemon twist and Vaya vermouth. I know you want me to say kangaroo, but I'm using Platinum 7 vodka, and I am using a twist. It's so good I'm calling it a fucking martini goddamit!

    Reply
    • ruhlman

      January 25, 2013 at 5:57 pm

      You've just created a better name than the kangeroo: A Fucking Martini Goddammit.

      Reply
  3. Deanna

    January 25, 2013 at 12:42 pm

    My dad and grandfather fight over the chicken fat left in the pan when a chicken is done roasting. They stand there with pieces of cheap white bread (they say it absorbs more fat) and salt. It's impossible to make a gravy or pan sauce with them around.

    Reply
  4. Mike

    January 25, 2013 at 2:30 pm

    I printed out the directions on Schmaltz and Gribens to make my own this weekend for the potato kugel recipe. I'm getting some some bread now too!

    Reply
  5. Jill

    January 25, 2013 at 4:26 pm

    when will Schmaltz be available on Amazon for Kindle and android

    Reply
    • ruhlman

      January 25, 2013 at 5:56 pm

      next fall!

      Reply
  6. Victoria

    January 26, 2013 at 5:12 am

    My English pork butcher grandfather used to fry bread in bacon grease (his own, of course) instead of toasting the bread (on a fork over the fire, also yum) for Sunday breakfast.

    I'm downloading your bread app today because I want to see everything you have to say on the subject as I have so much luck with your bread, The Best Homemade Bread that . It really is as it toasts beautifully AND makes delicious sandwiches. Based on that I will be trying this bread immediately.

    I would love to read a whole post on your use of a pressure cooker. I'm going to check your archives now to see if somehow you did one, and I missed it.

    Reply
  7. Nanci Courtney

    January 26, 2013 at 6:20 pm

    Remember back in the day when you went to a NYC kosher meat deli there would be pots of schmaltz on the table to add to your sandwich or whatever? It has been eons since I have seen that! I am sure the health department had everything to do with it all going away. But man it was delicious!!

    Reply
  8. karen downie

    January 27, 2013 at 8:13 pm

    i'm laughing here because my hungarian grandmother thought that pumpernickel, spread with lard, and topped with raw onion was a perfectly good sandwich. and whatever you do, don't turn your nose up at garden-variety saltines with coconut oil and salt...'cause that's a bowl of chili's best friend.

    Reply
  9. Tim

    February 01, 2013 at 7:36 am

    Chickens don't put much fat into their muscles and store a lot of it in sacks under their skin. When we harvest them we take most of those sacks, render them and spend the rest of the day in schmaltz heaven.

    Reply
  10. Linda

    November 26, 2023 at 7:32 pm

    I first came across schmaltz sandwiches while watching Nordic Murders which is in German. The translation in English said "lard" sandwiches!

    Reply

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Hi, I'm Michael Ruhlman, an award-winning author and cook who writes about chefs, food and cooking, among other things.

More about me →

  • Twitter
  • Facebook
  • Instagram

See my books!

Ratio App for iPhone

After I wrote my book Ratio: The Simple Codes Behind the Craft of Everyday Cooking, a colleague and I built a ratio calculator for iPhones that allows you to cook without recipes. For doughs, batters, custards, sauces, stocks and more, simply plug in the amount of one ingredient and the amounts of the other ingredients are instantly calculated. It's also a handy reference for dozens of our most common preparations. ($4.99 in the app store.)

Collaborate

I’ve collaborated on a dozen books, including cookbooks and a memoir. If you'd like to collaborate on a project, please contact my agent, Gail Hochman, [email protected], at Brandt & Hochman Literary Agents, Inc.

For speaking engagements contact, Kip Ludwig, [email protected].

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