TDG: Rabbi Ribeye: Schmaltz & Pornography

[Gifted Gourmet]

I vote for the Rabbi as the official spiritual leader of eGullet.  

Hey, hold on there, fella ..

now we're going to have to pay dues ....and a building fund.... and contribute tzedakah.... and have fund raisers??? possibly even dinner dances ...

and when exactly did the College of Cardinals send up a signal to us of white or black smoke to indicate Ribeye's succession to the throne of Great Spiritual Leader O'Gullet?

Sure he can render schmaltz while chortling "ho, ho, ho" but are we truly ready for such an ecumenical foodie?

In a word, of course! (or maybe two words...)

Edited December 19, 2003 by Gifted Gourmet (log)

[fresco]

Happy Erev Chanukah, Kinderlach!

Had the honor of playing Santa last night for a buncha homeless kiddies in Anderson, SC.  (Linda is Program Director for the Upstate Homeless Coalition.)

You cannot imagine the nachas. 

OK, OK, it was a mitzvah.  Forgeddaboutit. 

But, hokey smokes, Bullwinkle, you shoulda seen THE SPREAD!  Wumma!  Incredibly Southern with the most at-home soulful under/over-tone --

Oy, the turkey (they'd never be caught dead eating that nouveau deep-fried crapola)

OK, the ham

The myriad variety pecan-crowned sweet-potato casseroles

Likewise the cornbread stuffing

The REAL potato salad (step aside Zabar's)

The REAL chopped slaw (ditto)

The yellow-squash casseroles

The every-imaginable-genus-of-sweet-pickled-veggies

The drown-me-momma gravy

The marshmallow-studded sweet-potato pie

The insulin-stat pecan pie

This two-foot deep goo, Trifle a la Lulu Roman

. . . oy . . . oy . . . oy . . . ah . . .ah . . . AH!!! 

(Interpolate your own assumption here.)

Alas, the vision alone had to suffice.  For, Santa must remain in character so as not to disillusion these already badly disillusioned kiddies.  After all, do you ever see Santa doff his hat, roll up his sleeves, bare his hammy arms and mess his beard with biscuits and red-eye gravy?  Hell, he even eats his milk and cookies when no one is looking.

Then again, I do have incriminating pix of these bootylicious mommas cuddling up on Santa's lap . . . but only after the kiddies had their turn.  Take that, Jacko!

So, I consoled myself by coming home, washing the white gook out of my nearly white beard and eating half a tray of the most excellent simple, understated chocolate fudge . . . and woke up this morning with a fasting blood sugar of 300. 

Sic semper Santa.

After that no one can accuse you of being a rebbe without a Claus.

[pjs]

now we're going to have to pay dues ....and a building fund.... and contribute tzedakah.... and have fund raisers??? possibly even dinner dances ...

And buy tickets for high-holy day services?

Man, that sounds good. What restaurant?

Sammy's Roumanian.

The NYTimes gives them three $'s and no stars which is why I didn't mention them by name. Which, upon reflection is wrong. Any place with a pitcher of Schmaltz on every table deserves recognition despite the prices.

PJ

[Suzanne F]

fresco!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

[KatieLoeb]

After that no one can accuse you of being a rebbe without a Claus

You are KILLING me!

[JFLinLA]

Sorry to interrupt all the Hanukkah Hoopla but I need to revive the shmaltz, gribenes/grivelach, p'tcha discussion. Hubby and I were discussing this today and he shouted out, "Oh, Chalodnya." If I understand correctly, that the same thing as p'tcha. Right?

Gotta go rest up now. Sunday is my annual frying of the latkes. I think I'll do 15 pounds of potatoes this year and I think my daughter is old enough to hang around once the oil gets hot. We'll see.

By the way, my menorah-shaped challah (with red/orange colored sugar flames) came out great.

Edited December 21, 2003 by JFLinLA (log)

[KatieLoeb]

By the way, my menorah-shaped challah (with red/orange colored sugar flames) came out great.

What, no pictures? This sounds awesome!

[Rabbi Ribeye]

"Oh, Chalodnya." 

Have yet to find that as synonym for pitscha. In our family, pitscha was sometimes called "fussnoga" ((but pronounced Litvakally something like "fitchanoggie"), which is German/Russian for "foot-foot." Good luck.

Interestingly, Chlodna Street in the Warsaw Ghetto figured prominently in the saga of the martyred hero, Dr. Janusz Korczak, may his memory be for a blessing.

"Wish I was an L.A. latke, 'bout to make the most out of canola, I'd ease myself down, comin' up brown . . . " (Can YOU name that tune?)

[JFLinLA]

By the way, my menorah-shaped challah (with red/orange colored sugar flames) came out great.

What, no pictures? This sounds awesome!

Katie -- Since last Hanukkah we actually obtained a digital camera and I actually had the foresight to snap a few pics of said Challah before candle lighting and devouring. Can someone help me with how I get the pics to show up here? Thanks.

(BTW, I really enjoy making special challah's designed around the theme of a holiday. If I get some help with the pics, I can promise a gorgeous hamantashen shaped challah in time for Purim.)

"Wish I was an L.A. latke, 'bout to make the most out of canola, I'd ease myself down, comin' up brown . . . " (Can YOU name that tune?)

Thank goodness for food processors. Even so, the frying itself took from about 2:00-5:00 yesterday with 2 pans going. It was probably about 12-13 pounds worth of potates. My neck and shoulders are sore and the whole house smells of oil, onions and potatoes. Now that's what I should have taken pictures of. My 11 year old daughter helped through the entire frying. I'll make a balabosta of her yet. My grandma, who taught me to make latkes, would be proud. I've got tons so stop by anytime. I can't believe I forgot to get applesauce!

[hjshorter]

"Wish I was an L.A. latke, 'bout to make the most out of canola, I'd ease myself down, comin' up brown . . . " (Can YOU name that tune?)

"Punky's Dilemma" from the Simon and Garfunkel album Bookends. I like your version better.

[Rabbi Ribeye]

A freilachen Chanukah, kinderlach!

[You’ve gotta trust me. There is a culinary punchline to all this nattering.]

As you’ve probably already figured, I departed the congregational rabbinate about two years ago. It was my decision. The short version of the story is that I left over a variety of policy and ethical issues, no doubt exacerbated by an acute episode of near-fatal bipolarity. (Now, thank God, it is well under control via a daily cocktail of Effexor and Lamictal. Should you wish to read more of the morbid details, you will find them at http://www.marcmusing.com/influences_iam.html.)

The aftermath of the departure left its own pall, having transitioned from congregational golden boy to bete noir and suffering the expected isolation.

A few weeks ago, Linda and I took a chance that we knew risked bringing on a new wave of depressing isolation. We invited a load of folks to a Shabbat Chanukah dinner at our humble abode next Friday night, not knowing whom or what to expect.

Gloriosky! At last count, 45 folks are coming – straight, gay, old, kiddies, Yidden, Presbyterians, a Jesuit, a black Baptist Minister, Hindus, a heavy-metal drummer, and dammit, even a VP at Bob Jones University

OK, the important part. What’s on the menu?

Gehakte leber garni

Sake-roasted turkey

Shitake-Marsala sauce

Cornbread-challah dressing (in or out of the bird, in the South, it’s always called “dressing”)

Chardonnay-poached salmon

Cucumber-dill sauce

Dijon-Seville orange sauce

Linda’s Most Excellent latkes

Cranberry-pineapple relish

Cinnamon applesauce

Zisse rossel

Weequahic salad

Raspberry Kijafa glazed fujis and apricots

Linda’s Most Excellent bonbons et patisseries

Tagamet après diner

If you happen to be in town, please do drop by. Invitations and RSVP’s are no longer an issue.

Blessings from SC, where the white sheet is considered an article of clothing.

[Mayhaw Man]

I wish I was going to be able to attend. I am sure that the dinner conversation will be interesting, to say the least.

[Pan]

Rabbi, could you please explain some of the more esoteric items, like Weequahic salad, Gehakte leber garni, and Zisse rossel?

How on earth did a VP of Bob Jones U. decide to visit a Jewish house? One of my best friends grew up in Greer, by Greenville, SC (no doubt, you know the place). He's Catholic, and one time his oldest brother inquired about using the library at Bob Jones. The reply? "Everyone is welcome to use the library, unless they're black, Jewish, or Catholic."

[KatieLoeb]

"Wish I was an L.A. latke, 'bout to make the most out of canola, I'd ease myself down, comin' up brown . . . "  (Can YOU name that tune?)

"Punky's Dilemma" from the Simon and Garfunkel album Bookends. I like your version better.

The Unbeaten Champion of the Free World as We Know It of Obscure Music Trivia Lives!

:Genuflecting Smilie:

[hjshorter]

"Wish I was an L.A. latke, 'bout to make the most out of canola, I'd ease myself down, comin' up brown . . . "  (Can YOU name that tune?)

"Punky's Dilemma" from the Simon and Garfunkel album Bookends. I like your version better.

The Unbeaten Champion of the Free World as We Know It of Obscure Music Trivia Lives!

:Genuflecting Smilie:

You're a goof!

Someday, I'm gonna figure out a way to get paid for it.

[Rabbi Ribeye]

Rabbi, could you please explain some of the more esoteric items, like Weequahic salad, Gehakte leber garni, and Zisse rossel?

How on earth did a VP of Bob Jones U. decide to visit a Jewish house?

Weequahic salad = pronounced "Week-wake," named for a reknowned diner in NJ, similar to a health salad, cabbage and other veggies in a vinegar-sugar marinade.

Gehakte leber = chopped liver

Zisse rossel = sweet-sour pickled beet salad

We live less than a mile from Bob Jones. Our next door neighbor is a VP. He and his family are extremely friendly, decent people, and we do not -- as the cliche goes -- discuss religion, sex or politics. However, even then I will give them the benefit of the doubt because I am the resident flaming liberal of our local op-ed page, so they know where I stand on all the fundamentalist flashpoint issues. (If you're interested in reading a column I wrote after Dubya spoke at BJU during the 2000 campaign: http://marcmusing.com/whatami_inwalking.html)

Despite their wackiness, the folks at BJU are not a monolith. Some of them, like our neighbors, are pretty easygoing folks who, if they condemn you to hell, do it at 40 decibels behind your back. Others, particularly fire-breathing upperclassmen, preach damnation tag-team style from the downtown corners of Main and Coffee nonstop all Saturday afternoon at 140 decibels. Just another cool Shabbos afternoon activity . . .

Blessings on your fressings!

[Al_Dente]

Bob Jones....... shudder..... I'll say no more.

You're a bigger man than I, Rabbi. Oy...

[Pan]

Rabbi: Thanks for the info on the dishes. Just FYI:

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I'll bet you know my friend. I'll PM you.

[bloviatrix]

OK, the important part. What’s on the menu?

Gehakte leber garni

Sake-roasted turkey

Shitake-Marsala sauce

Cornbread-challah dressing (in or out of the bird, in the South, it’s always called “dressing”)

Chardonnay-poached salmon

Cucumber-dill sauce

Dijon-Seville orange sauce

Linda’s Most Excellent latkes

Cranberry-pineapple relish

Cinnamon applesauce

Zisse rossel

Weequahic salad

Raspberry Kijafa glazed fujis and apricots

Linda’s Most Excellent bonbons et patisseries

Tagamet après diner

Seeing that I have a turkey sitting in my freezer, and I have a weakness for sake, would you be willing to share your recipe for Sake-roasted turkey? I promise to give you credit the next time I entertain at a shabbat meal.

[wesza]

Rabbi, could you please explain some of the more esoteric items, like Weequahic salad, Gehakte leber garni, and Zisse rossel?

How on earth did a VP of Bob Jones U. decide to visit a Jewish house?

Weequahic salad = pronounced "Week-wake," named for a reknowned diner in NJ, similar to a health salad, cabbage and other veggies in a vinegar-sugar marinade.

Gehakte leber = chopped liver

Zisse rossel = sweet-sour pickled beet salad

We live less than a mile from Bob Jones. Our next door neighbor is a VP. He and his family are extremely friendly, decent people, and we do not -- as the cliche goes -- discuss religion, sex or politics. However, even then I will give them the benefit of the doubt because I am the resident flaming liberal of our local op-ed page, so they know where I stand on all the fundamentalist flashpoint issues. (If you're interested in reading a column I wrote after Dubya spoke at BJU during the 2000 campaign: http://marcmusing.com/whatami_inwalking.html)

Despite their wackiness, the folks at BJU are not a monolith. Some of them, like our neighbors, are pretty easygoing folks who, if they condemn you to hell, do it at 40 decibels behind your back. Others, particularly fire-breathing upperclassmen, preach damnation tag-team style from the downtown corners of Main and Coffee nonstop all Saturday afternoon at 140 decibels. Just another cool Shabbos afternoon activity . . .

Blessings on your fressings!

Rabbi: Now i'm sure our fressing paths crossed.

The Weequaic Diner in NewarK NJ was owned by the Baum Brothers, for wHom I worked for several years just before and after the WeeQuaic Diner closed and Morris Baum continued to operate the Claremont Diner in Verona NJ whom many posters on this board remember from before it burned down..

Both place served the Health Salad at every table complimentry together with on premise made 1/2 & 1/2 and Sour Pickles. For several years this location was considered the busiest high volume Restaurant of it's size in America. It wasn't unusual to serve 2500 customers on any weekend day or holiday.

The Bakery generally sold retail over 800/1000 rye breads and on Fridays over 1500 Chalahs.

It was originally a standard diner with about 100 seats but was expanded to over 330 seats with parking for over 600 cars, The food, deserts and bakery products were second to none even with the high volume.

We would prepare in excess of 5000 pounds of shrimp for weekends, together with 500 or more pounds of chopped liver. Many suppliers serviced us 7 days a week.

It was a wonderfull experience even though I had to commute from Brooklyn daily.

Irwin

[wesza]

By the way since you mentioned Bob Jones thought you'd be amused that almost every week we'd get a group together with "Father Devine"- over from Newark for a bountifull meal where he'd say grace in yoddish with a big smile. Generally took several Cheesecakes back to Newark.

[JFLinLA]

Zisse rossel = sweet-sour pickled beet salad

Is this the dish my mother-in-law makes and calls "vinaigrette" (say it mit an ahk-sent please)? Beets, pickles, white beans, etc.

[Rabbi Ribeye]

Zisse rossel = sweet-sour pickled beet salad

Is this the dish my mother-in-law makes and calls "vinaigrette" (say it mit an ahk-sent please)? Beets, pickles, white beans, etc.

The "original" rossel (Yiddish for "rosy, red-colored") was a really malodorous vinegar made by crock-fermenting beets. It was typically prepared before Passover as a substitute for the prohibited grain-based vinegar.

This, BTW, is the origin of beet-juice (rossel) enhanced (adulterated?) horseradish, particularly around Passover time, when the chreyn could not be cut with white vinegar. (Albeit that my Uncle Harry, the Bootleg Horseradish Czar of the Old Northwest Side, would never contemplate cutting his chreyn with any adulterant.)

A variety of treatments could be applied to the beet residue, after the rossel had been poured off -- everything from making it into borscht, to a sweet-sour salad (my preference), to the pickle-bean salad that you mention, to pitching the noxious mash. Would even work in a variation of salade russe with peas, sweet onions, potatoes, hard-cooked eggs and mayo. Had a delicious version of this for lunch one day seaside in Ashkelon.

Ah, what we Yidden could make of a humble beet . . . Just don't bring me full-circle back to cow foot.

Shtop zich nisht, ess mit broit. (Don't stuff yourself. Eat it with bread!)

[JFLinLA]

Ah, what we Yidden could make of a humble beet . . .

Okay, I know we're getting way off topic here and certainly out of season but in a PM exchange with Bloviatrix she commented that she believes that the Rabbis would have forbidden potatoes during Pesach if they only realized everything one could do with the spud and its by products. I noted that would never happen because they would then have to forego vodka. But that's another topic.

[wesza]

Zisse rossel = sweet-sour pickled beet salad

Is this the dish my mother-in-law makes and calls "vinaigrette" (say it mit an ahk-sent please)? Beets, pickles, white beans, etc.

The Claremont/Weequaic Salad was very different.

The major ingredients were Shredded Cabbage, Carrots, Cukes and Green Peppers.

The seasoning was Pepper, Salt, Sugar and White Vinegar mixed together in a sweet sour mixture to taste and pickled together in a Barrels [55 Gallons].

I used this same mixture without the Cucumbers as our Lindy Salad in Hong Kong when we opened there in 1965 with great customer satisfaction. We also included a 5 Bean Salad as well.

These salads are very pleasant low calorie and very tasty.

Onions were always a option, but they would esculate the pickling process and accenuate the tastes, same with Garlic but i like it's effect.

Irwin

Edited December 24, 2003 by wesza (log)