ronnie_suburban

Good eye Bloviatrix...you are correct. That recipe was the starting point, and we strayed from it only slightly. =R=

Thanks hillvalley The stuff tastes great and no, we didn't cook them directly with the fish carcass. Instead we boiled the carcass for several hours to create the cooking stock--figuring that by doing so, we'd effectively extract all the gelatinous properties from the bones, etc. and there was no need to leave them in during the actual cooking. After the gefilte fish were done, we then cooked the carrots (to be served with the fish) in the liquid, removed them, and then reduced the stock for several more hours. By the time I took it off the stove last night, there was just about 2 quarts of liquid left. This morning, after sitting in the fridge overnight, it was very gelatinous, so I guess the plan worked. Fresser, I was pleasantly shocked by Lucas' innate ability at forming the fish logs. He's a natural. I guess he's got the gene His product was better than either mine or Dean's as they had nearly perfect structural integrity. =R=

The deed is done Unfortunately, I didn't get any pics of the messiest stages (kinda forgot about the camera in those moments) but here are a few pics that more or less document what went on over here today... The gigantic halibut carcass (with head), cut into pieces, thawing in the sink. The carcass, etc. now transfered into the pot. The pot was brought to a boil and held at low simmer for several hours. After that, we strained it and used the resulting liquid as the cooking medium for the gefilte fish. The fileted meat from hamachi and halibut. Preparing for a moderately course grind...(which you will not see ) Finely-ground carrot and onion for the mixture. ==================== **Missing images of pureed fish, eggs, minced veggies, soaked matzohs and matzoh meal being added together and formed into logs.** ==================== Gefilte Fish in pot of reduced fish stock. We simmered them for about 1 hour, splitting the entire mixture into 2 batches and cooking simultaneously in 2 pots. A closer look at the fish while cooking. The top layer tended to float, so we kept flipping them during the cooking so they hydrated evenly. The finished gefilte fish, complete with cloud of steam. It was a great experience and they turned out fantastically. That said, as delicious as they are, I'm honestly not sure it was worth all the work because excellent gefilte fish is available at more than a few delis around here. Still, I'm really pumped that I got this cooking experience under my belt. Guajolote, of course, did most of the work--including sourcing the fish--and I tip my cap to him yet again for being such a great facilitator. I'll try to take a few more pictures tomorrow, after the fish and the (hopefully gelatinized) stock have chilled and I get the horseradish ready. =R=

Jack, can you add anything to this? Can I store them between the cooking and the sedar? If so, what is the preferred method? Thanks, =R=

Woodburner, I've never made sausage but everything I've read about it suggests that your preference is right on the money. My understanding is that sausage needs to be about 30% solid fat or the density/texture of the finished product will not be right. I'm sure there are exceptions to this but... =R=

Jen, I'm just now getting a chance to read your blog (I was traveling in AZ too ) and it's absolutely wonderful. I love your pictures and I am mining your posts for all the the outstanding recipe/menu ideas you've shared. What a cool thing about your landlord and the cuttings! I can honestly say that your meyer lemons have changed some lives--and caused a few arguments--around here. They are superior to the other meyers I've ever had...which, I will admit, is not a very large group . Hopped up on the goods you'd sent, I suggested to a friend of mine who works in the citrus industry, that his company should focus on planting and marketing meyer lemons. He looked at me like a deer in headlights. Meyer lemons could change the world! He just didn't get it. Thanks again for the great blog. It's been a pleasure to read and view. =R=

I love this method, it works beautifully and keeps the kitchen from turning orange. I do sometimes add kosher salt to the paprika (and garlic powder when doing a brisket) before the shaking commences. =R=

Yes, these are the varieties/grades described by Lang (in the quote from Davidson) which I posted back on page 1 of this thread. But even at the best spice stores and ethnic groceries, they're mostly hard to find. The Spice House in Evanston, IL is still the only place I've actually found paprika denoted by its grade--the exquisite is offered there. If anyone knows of other places where specific, graded paprika can be found, please share your source. =R=

Just back from Phoenix and I wish I'd read Peter Reinhart's American Pie before my return. If I had there is no way I would have missed this place. It's not that don't trust the opinions here, there just weren't enough of them on this thread to push me to try it out. Reinhart speaks so glowingly of the place that I'm downright pissed I missed it =R=

I agree with this. Sprinkle it with kosher salt, high-quality garlic powder and then coat it completely with Hungarian sweet paprika. Braise it over a bed of onions and carrots using water, stock or beer (if it's not a pious crowd) for 4-5 hours. There are a few other steps you can take, but this will get you plently of "oohs and aahs". =R=

My "assistant" informed me today that he picked up a whole halibut carcass for our endeavor. I'm getting very excited about this project. =R=

Very much looking forward to you blog Jen. I have a very special place in my heart for you because you are my Meyer Lemon Connection =R=

That sounds about how my grandmother used to make/serve it (w/out the potatoes). And yes, I love that "beeted" home-made horseradish. But I love the Passover meal...chopped liver, gefilte fish, matzoh ball soup, brisket, potato kugel. Not the healthiest everyday fare, but a great couple of meals...and my step-dad cruises us through the actual service in about 10-15 minutes =R=

I promise some pictures...after all, each one is worth 1,000 words and I really hate typing. =R=

LOL! Thanks SW. =R=

Yes, received it via email but it was very hard for my old eyes to read (and maybe it wasn't the best scan either). Are the restrictions significant? =R=

I like Mr. Beef and Al's is pretty good, but for me, the quintessential beef can be had all over town, if you look for two sings in the window. The first one is Scala's italian beef. It's the best, hands-down, and any number of places carry it. My local is Luke's in Lake Bluff, but there's also a Luke's in Mundelein, and one downtown on Jackson. The second magic ingredient is Gonella bread. It's baked locally, delivered daily, and always has a good, chewy inside and a nice crust that holds up well to the dip that makes "wet" the best way to order your beef. Damn Mark, I thought it was all about the gardeniera =R=

Thanks everyone for the excellent advices. I can't wait to get elbow deep in fish guts. =R=

Too bad guajolote's off trolling my gefilte fish thread. He's a seasoned pate' maker who likely has lots of experience and knowledge to share. =R=

Ok...any other things I should know? =R=

Hi All, I'm looking to make this from scratch for the first time, for Passover this year. Any words of wisdom from those in the know? Thanks =R=

I found out today that I got into the Tisch School of Playwriting. Just thought I'd share :) Congrats Adam...that's wonderful news. =R=

Very sad that this is true. It's been a while since I was in Evanston on a daily basis but we used to get lunch from Va Pensiero on a regular basis. I guess there isn't enough business there to warrant being open for lunch. =R=

Skip them all & Evanston, seriously, unless you are in Evanston for a reason. It is not that Evanston is bad, there is just better to be had. Go to the Rogers Park area of Chicago (just south of Evanston). More interesting shops AND restaurants.i.e. the Argyle Street Vietnam section (there is thread in the Heartland forum) Gotta disagree with Willie about Evanston. It's a cute little town--admittedly, less so than it used to be--with some decent stuff to see. It's the home of Northwestern University which is located on the north side of town, directly on Lake Michigan. If the weather's nice, a walk on campus, along the lake, would be a great use of your time. From what I understand, NU is the only university in the U.S. with its own beach. Evanston's downtown (and other shopping areas) are populated with little shops, boutiques, niche shops, art galleries, vintage stores, used bookshops that you won't find in Roger's Park. Overall, the food shopping is better in RP and the street-level eating is more authentic and more widely-offered, but I think spending a day in Evanston would probably be very enjoyable overall. Foodwise you might want to try the following places... Near Main Street...(south Evanston) Lucky Platter Campagnola Piron Belgian Chocolatier Cafe Express (satellite location) Near Dempster...(central Evanston) Va Pensiero New Japan Cafe Express (original location) Near Central Avenue...(north Evanston) Foodstuffs, gourmet grocery and sandwich shop Great Harvest Bread Company The Spice House Daruma Prairie Joe's =R=

What she said =R=