Wasn't sure what a kishka was (it means intestine in Ukrainian) , so had to find out.
Ah, I see!
Kishka or kishke (Slovene: kašnica; Belarusian кішка, kishka; Polish: kiszka; Romanian chişcă Silesian krupńok; Yiddish kishke; Hebrew קישקע; Russian Кишка) refers to various types of sausage or stuffed intestine with a filling made from a combination of meat and meal, often a grain. The dish is popular across Eastern Europe as well as with immigrant communities from those areas. It is also eaten by Ashkenazi Jews who prepare their version according to kashrut dietary laws.
As an Ashkenazi Jewish family, we used to eat it occasionally. After about 1972, and having developed different (hopefully healthy) eating habits, I eat it maybe once per year. I can't honestly say (like any other sauasage) it agrees with my stomach entirely being that I'm mostly vegetarian - a non-red-meat-eater who eats some skinless chicken and salmon or cold-water fish.
I never say never.
As for the 'other' holiday, it's Passover now, as well. I avoid eating matzoh as it too can be tough on the belly; however, we sometimes make fried matzoh...that's broken up matzoh soaked in beaten eggs. It's a tasty way of eating matzoh.
It's just that I'm very interested in different cultural traditions, Ragman ... food, festivities, etc.
Me, my easters are of the heathen variety these days.
Not too much "celebrating" happening at all.
... certainly compared to my Catholic/eastern European childhood, when easter was a very big deal!
Sun 8 Apr, 2012 08:29 am
<singing> Who stole the Kishka? Jascha stole the kishka!
Someone call a cop!
round, firm, fully packed, it was hanging on a rack.
You can have my shinka
Take my sweet krusczyki
Take my plump pierogi
You can even have my chernika
Take my long kielbasa
You can have my shinka we would say swienko, which was our dialect for "pork" of "pig"
Take my sweet krusczykiThese taste like the noodles in a Chinese restarant , except sugar coated
Take my plump pierogithese taste like **** to me
You can even have my chernika do they mean ciarnina or ducks blood soup?
Take my long kielbasa touch my kielbasi and you must be prepared for combat
Sun 8 Apr, 2012 09:25 am
I always order it when we go to Caplansky's
Just leaving the house for the Easter egg hunt in the park. I hope Morgan can find at least one egg.
Sun 8 Apr, 2012 01:25 pm
That was quite an exciting 20 seconds of silence intro.
I've never had scrapple, but I remember when my brothers old girlfriend tasted it (she hated it), she said it tasted like scrapple.
Sun 8 Apr, 2012 01:31 pm
Here's a scrapple recipe I just found that's made from turkey.
Wonder if it's any good.
4 cup Turkey or chicken stock
2 cup Cornmeal
1/2 tsp Thyme
1 pch Marjoram
1 tsp Basil
1/4 tsp Ground coriander
1/2 tsp Paprika
2 tbl Lemon juice
2 tsp Grated onion
2 cup Minced cooked turkey
Whole wheat flour
How to cook :
Combine stock, cornmeal, thyme, marjoram, basil, coriander and paprika in a 4 quart, heavy bottomed saucepan.
Bring to boil, reduce heat and simmer, stirring constantly, until mixture pulls away from the sides of the pan.
Remove from heat. Add lemon juice, onion and turkey.
Turn scrapple out into two 8x4 inch loaf pans that have been rinsed with cold water.
Refrigerate until firm.
To serve, slice scrapple into 1/4 inch slices, dip in flour and saute in oil until brown on both sides.
Makes 2 loaves.
Tags : Poultry