On Friday, December 15, 1989 at 9:11:42 AM UTC-5, ARNIE SKUROW wrote:
> This recipe comes from Evelyn Rose's _Jewish_Cookbook_ and is slightly
> modified through my experience for excellent Gefilte (spelled Geffulte -
> umlaut over the u).
> Hope this one works for you.
> Arnie Skurow
> ------------------------------
> Gefullte Fish
>
> Fish mix
>
> makes 18 - 20 balls (1-2 per serving)
>
> 2# Filleted hate
> 1# filleted haddock
>
> or
>
> 2# filleted haddock
> 1# filleted haddock
>
> or
>
> 1# filleted Carp
> 1# filleted Whitefish
> 1# filleted Buffalo
> (these are the 3 my mom and grandmother used)
>
> 1 large onion
> 3 Tbsp oil
> 3 level tsp each of sugar and salt
> 1/2 tsp white pepper
> 3 large eggs
> 5 - 6 Tbsp matzo meal
> 2 Tbsp ground almonds (optional)
>
> Ask the fishmonger to filet and skin the fish and clean
> one of the fish heads. You'll use a fish head and
> the bones later for the stock.
>
> At home, wash the fish and drain in a colander for
> 30 minutes, lightly sprinkled with salt. Cut it
> into 1" chunks for running through a meat grinder
> or use a wooden chopping bowl and hand chopper.
>
> Fish preparation
>
> Put the fish through the coarse blade of a meat
> grinder or chop finely in the wooden bowl with
> a hand chopper. Mince in the onion.
>
> In a mixing bowl, combine the fish & onion with
> the seasonings, oil and about 1/2 ounce of water.
>
> Slowly add the matzo meal until the mixture can
> be formed into balls or oblongs of about 1" in
> diameter and 1 1/2 to 2" long. If mixture is
> too soupy add more matzo meal. If it becomes
> too stiff add a touch more water.
>
> Put in fridge while preparing the stock.
>
> Fish Stock used for cooking geffulte fish
>
> Put the cleaned fish head into a large cooking
> pan with the skin and bones from one or two of
> the fish
>
> Add 2 level tsp salt
>
> Bring slowly to a boil, cover and simmer
> 30 minutes.
>
> Remove the skin and bones, but leave in
> the head - it helps the stock become the
> jelly which surrounds the geffulte fish
> when it is chilled.
>
> Add
>
> 2 medium carrots, sliced,
> 1 medium onion, sliced,
> 2 level tsp sugar
>
> Add the fish balls
>
> Bring to a boil, reduce the heat until
> barely simmering, cover and simmer for
> 1 1/2 hours.
>
> Uncover and simmer slowly until the
> stock is reduced.
>
> Lift out the fish balls and put them on
> a platter or large round serving bowl.
>
> Strain the soup stock over and around
> the fish balls and garnish with the
> carrots.
>
> Cover and chill overnight.
>
> Serve with fresh grated horseradish
> if it is available, or a freshly
> opened jar of horseradish.
>
> Enjoy
> -----------------------
> I noticed an error in fish option #2. It should read
> 2# fileted haddock
> 1# fileted whitefish
>
> The whitefish in this recipe is presumably filet of Cod. You can
> probably use whatever kind of fish you want.
> When I lived in Battle Creek, Michigan, I used to fish practically
> every day after work since there was a lake ~2 blocks from my house.
> One winter I caught a bushel full of bluegills, a number of bass,
> a number of perch and some pike.
> My mom and dad were in BC for a visit and my mom made one of the best
> fish chowders and gefilte fish from the meat from these fish. It took
> a long time to clean them, but it was sure worth the effort.
> The reason for the above anecdote is that you can use almost any kind
> of fish you want.
> You can even purchase frozen fish, thaw it prior to chopping, and buy
> an inexpensive whole fish to use for the bones and head. If you choose
> to not use fish bones or fishhead, use plain Knox gelatin to obtain the
> jelling of the stock used to pour over the fish.
> Arnie Skurow

Does gefilte mean fileted?

On Tue, 11 Oct 2022 13:16:06 -0700 (PDT), bruce bowser
<bruce2bowser@gmail.com> wrote:

>On Friday, December 15, 1989 at 9:11:42 AM UTC-5, ARNIE SKUROW wrote:
>> The whitefish in this recipe is presumably filet of Cod. You can
>> probably use whatever kind of fish you want.
>> When I lived in Battle Creek, Michigan, I used to fish practically
>> every day after work since there was a lake ~2 blocks from my house.
>> One winter I caught a bushel full of bluegills, a number of bass,
>> a number of perch and some pike.
>> My mom and dad were in BC for a visit and my mom made one of the best
>> fish chowders and gefilte fish from the meat from these fish. It took
>> a long time to clean them, but it was sure worth the effort.
>> The reason for the above anecdote is that you can use almost any kind
>> of fish you want.
>> You can even purchase frozen fish, thaw it prior to chopping, and buy
>> an inexpensive whole fish to use for the bones and head. If you choose
>> to not use fish bones or fishhead, use plain Knox gelatin to obtain the
>> jelling of the stock used to pour over the fish.
>> Arnie Skurow
>
>Does gefilte mean fileted?

Stuffed fish. Maybe the same word as filled.

--
Bruce
<https://emalm.com/?v=SQqZJ>

On Tue, 11 Oct 2022 13:16:06 -0700 (PDT), bruce bowser
<bruce2bowser@gmail.com> wrote:

>On Friday, December 15, 1989 at 9:11:42 AM UTC-5, ARNIE SKUROW wrote:
>> This recipe comes from Evelyn Rose's _Jewish_Cookbook_ and is slightly
>> modified through my experience for excellent Gefilte (spelled Geffulte -
>> umlaut over the u).
>> Hope this one works for you.
>> Arnie Skurow
>> ------------------------------
>> Gefullte Fish
>>
>> Fish mix
>>
>> makes 18 - 20 balls (1-2 per serving)
>>
>> 2# Filleted hate
>> 1# filleted haddock
>>
>> or
>>
>> 2# filleted haddock
>> 1# filleted haddock
>>
>> or
>>
>> 1# filleted Carp
>> 1# filleted Whitefish
>> 1# filleted Buffalo
>> (these are the 3 my mom and grandmother used)
>>
>> 1 large onion
>> 3 Tbsp oil
>> 3 level tsp each of sugar and salt
>> 1/2 tsp white pepper
>> 3 large eggs
>> 5 - 6 Tbsp matzo meal
>> 2 Tbsp ground almonds (optional)
>>
>> Ask the fishmonger to filet and skin the fish and clean
>> one of the fish heads. You'll use a fish head and
>> the bones later for the stock.
>>
>> At home, wash the fish and drain in a colander for
>> 30 minutes, lightly sprinkled with salt. Cut it
>> into 1" chunks for running through a meat grinder
>> or use a wooden chopping bowl and hand chopper.
>>
>> Fish preparation
>>
>> Put the fish through the coarse blade of a meat
>> grinder or chop finely in the wooden bowl with
>> a hand chopper. Mince in the onion.
>>
>> In a mixing bowl, combine the fish & onion with
>> the seasonings, oil and about 1/2 ounce of water.
>>
>> Slowly add the matzo meal until the mixture can
>> be formed into balls or oblongs of about 1" in
>> diameter and 1 1/2 to 2" long. If mixture is
>> too soupy add more matzo meal. If it becomes
>> too stiff add a touch more water.
>>
>> Put in fridge while preparing the stock.
>>
>> Fish Stock used for cooking geffulte fish
>>
>> Put the cleaned fish head into a large cooking
>> pan with the skin and bones from one or two of
>> the fish
>>
>> Add 2 level tsp salt
>>
>> Bring slowly to a boil, cover and simmer
>> 30 minutes.
>>
>> Remove the skin and bones, but leave in
>> the head - it helps the stock become the
>> jelly which surrounds the geffulte fish
>> when it is chilled.
>>
>> Add
>>
>> 2 medium carrots, sliced,
>> 1 medium onion, sliced,
>> 2 level tsp sugar
>>
>> Add the fish balls
>>
>> Bring to a boil, reduce the heat until
>> barely simmering, cover and simmer for
>> 1 1/2 hours.
>>
>> Uncover and simmer slowly until the
>> stock is reduced.
>>
>> Lift out the fish balls and put them on
>> a platter or large round serving bowl.
>>
>> Strain the soup stock over and around
>> the fish balls and garnish with the
>> carrots.
>>
>> Cover and chill overnight.
>>
>> Serve with fresh grated horseradish
>> if it is available, or a freshly
>> opened jar of horseradish.
>>
>> Enjoy
>> -----------------------
>> I noticed an error in fish option #2. It should read
>> 2# fileted haddock
>> 1# fileted whitefish
>>
>> The whitefish in this recipe is presumably filet of Cod. You can
>> probably use whatever kind of fish you want.
>> When I lived in Battle Creek, Michigan, I used to fish practically
>> every day after work since there was a lake ~2 blocks from my house.
>> One winter I caught a bushel full of bluegills, a number of bass,
>> a number of perch and some pike.
>> My mom and dad were in BC for a visit and my mom made one of the best
>> fish chowders and gefilte fish from the meat from these fish. It took
>> a long time to clean them, but it was sure worth the effort.
>> The reason for the above anecdote is that you can use almost any kind
>> of fish you want.
>> You can even purchase frozen fish, thaw it prior to chopping, and buy
>> an inexpensive whole fish to use for the bones and head. If you choose
>> to not use fish bones or fishhead, use plain Knox gelatin to obtain the
>> jelling of the stock used to pour over the fish.
>> Arnie Skurow
>
>Does gefilte mean fileted?

Gefilte means Stuffed... the fish is ground/chopped seasoned
and stuffed into it's skin.

On 10/11/2022 5:56 PM, Sheldon Martin wrote:
> On Tue, 11 Oct 2022 13:16:06 -0700 (PDT), bruce bowser
> <bruce2bowser@gmail.com> wrote:
>
>> On Friday, December 15, 1989 at 9:11:42 AM UTC-5, ARNIE SKUROW wrote:
>>> This recipe comes from Evelyn Rose's _Jewish_Cookbook_ and is slightly
>>> modified through my experience for excellent Gefilte (spelled Geffulte -
>>> umlaut over the u).
(snippage)

>> Does gefilte mean fileted?
>
> Gefilte means Stuffed... the fish is ground/chopped seasoned
> and stuffed into it's skin.

I'm sure ARNIE SKUROW has been waiting since 1989 for someone to read
that post again and Bruce Bowser actually wants to know the answer.

Jill
--
My goal is to tick off at least one person a day; so far I'm four years
ahead of schedule. :)

On Tue, 11 Oct 2022 18:00:49 -0400, jmcquown <j_mcquown@comcast.net>
wrote:

>On 10/11/2022 5:56 PM, Sheldon Martin wrote:
>> On Tue, 11 Oct 2022 13:16:06 -0700 (PDT), bruce bowser
>> <bruce2bowser@gmail.com> wrote:
>>
>>> On Friday, December 15, 1989 at 9:11:42 AM UTC-5, ARNIE SKUROW wrote:
>>>> This recipe comes from Evelyn Rose's _Jewish_Cookbook_ and is slightly
>>>> modified through my experience for excellent Gefilte (spelled Geffulte -
>>>> umlaut over the u).
>(snippage)
>
>>> Does gefilte mean fileted?
>>
>> Gefilte means Stuffed... the fish is ground/chopped seasoned
>> and stuffed into it's skin.
>
>
>I'm sure ARNIE SKUROW has been waiting since 1989 for someone to read
>that post again and Bruce Bowser actually wants to know the answer.

Jill, I hate to bring bad news, but have a look here:
<https://www.findagrave.com/memorial/177071152/arnie-d_-skurow>

--
Bruce
<https://emalm.com/?v=SQqZJ>

On Tuesday, October 11, 2022 at 6:00:59 PM UTC-4, j_mc...@comcast.net wrote:
> On 10/11/2022 5:56 PM, Sheldon Martin wrote:
> > On Tue, 11 Oct 2022 13:16:06 -0700 (PDT), bruce bowser
> > <bruce2...@gmail.com> wrote:
> >
> >> On Friday, December 15, 1989 at 9:11:42 AM UTC-5, ARNIE SKUROW wrote:
> >>> This recipe comes from Evelyn Rose's _Jewish_Cookbook_ and is slightly
> >>> modified through my experience for excellent Gefilte (spelled Geffulte -
> >>> umlaut over the u).
> (snippage)
> >> Does gefilte mean fileted?
> >
> > Gefilte means Stuffed... the fish is ground/chopped seasoned
> > and stuffed into it's skin.
>
> I'm sure ARNIE SKUROW has been waiting since 1989

Hey! Ya never know.

On 10/11/2022 6:00 PM, jmcquown wrote:
> On 10/11/2022 5:56 PM, Sheldon Martin wrote:
>> On Tue, 11 Oct 2022 13:16:06 -0700 (PDT), bruce bowser
>> <bruce2bowser@gmail.com> wrote:
>>
>>> On Friday, December 15, 1989 at 9:11:42 AM UTC-5, ARNIE SKUROW wrote:
>>>> This recipe comes from Evelyn Rose's _Jewish_Cookbook_ and is slightly
>>>> modified through my experience for excellent Gefilte (spelled
>>>> Geffulte -
>>>> umlaut over the u).
> (snippage)
>
>>> Does gefilte mean fileted?
>>
>> Gefilte means Stuffed... the fish is ground/chopped seasoned
>> and stuffed into it's skin.
>
>
> I'm sure ARNIE SKUROW has been waiting since 1989 for someone to read
> that post again and Bruce Bowser actually wants to know the answer.
>
> Jill

Arnie did his best. I'm going to blame Sheldon for not answering in
1989 so I had to wait until now to learn something.

On 10/11/2022 16:16, bruce bowser wrote:
> On Friday, December 15, 1989 at 9:11:42 AM UTC-5, ARNIE SKUROW wrote:
(snip)
>
> Does gefilte mean fileted?

Darn it, Mr. Bowser, you're slipping!!

The last 80's post quoted was December 12th '89, and this one is 3 days
newer. I demand perfection! Now, hop to it, and find an older post! ;)

On 2022-10-12, Michael Trew <michael.trew@att.net> wrote:
> On 10/11/2022 16:16, bruce bowser wrote:
>> On Friday, December 15, 1989 at 9:11:42 AM UTC-5, ARNIE SKUROW wrote:
> (snip)
>>
>> Does gefilte mean fileted?
>
> Darn it, Mr. Bowser, you're slipping!!
>
> The last 80's post quoted was December 12th '89, and this one is 3 days
> newer. I demand perfection! Now, hop to it, and find an older post! ;)

How do we count the Great Renaming in 1987? Do cooking posts prior to
that count, or does it have to have been posted to rec.food.cooking?

--
Cindy Hamilton

On Tuesday, October 11, 2022 at 9:26:58 PM UTC-4, Ed Pawlowski wrote:
> On 10/11/2022 6:00 PM, jmcquown wrote:
> > On 10/11/2022 5:56 PM, Sheldon Martin wrote:
> >> On Tue, 11 Oct 2022 13:16:06 -0700 (PDT), bruce bowser
> >> <bruce2...@gmail.com> wrote:
> >>
> >>> On Friday, December 15, 1989 at 9:11:42 AM UTC-5, ARNIE SKUROW wrote:
> >>>> This recipe comes from Evelyn Rose's _Jewish_Cookbook_ and is slightly
> >>>> modified through my experience for excellent Gefilte (spelled
> >>>> Geffulte -
> >>>> umlaut over the u).
> > (snippage)
> >
> >>> Does gefilte mean fileted?
> >>
> >> Gefilte means Stuffed... the fish is ground/chopped seasoned
> >> and stuffed into it's skin.
> >
> > I'm sure ARNIE SKUROW has been waiting since 1989 for someone to read
> > that post again and Bruce Bowser actually wants to know the answer.
> >
> > Jill
> Arnie did his best. I'm going to blame Sheldon for not answering in
> 1989 so I had to wait until now to learn something.

I just couldn't tell if gefilte meant fileted or filled, that's all.

On 10/12/2022 5:15, Cindy Hamilton wrote:
> On 2022-10-12, Michael Trew<michael.trew@att.net> wrote:
>> On 10/11/2022 16:16, bruce bowser wrote:
>>> On Friday, December 15, 1989 at 9:11:42 AM UTC-5, ARNIE SKUROW wrote:
>> (snip)
>>>
>>> Does gefilte mean fileted?
>>
>> Darn it, Mr. Bowser, you're slipping!!
>>
>> The last 80's post quoted was December 12th '89, and this one is 3 days
>> newer. I demand perfection! Now, hop to it, and find an older post! ;)
>
> How do we count the Great Renaming in 1987? Do cooking posts prior to
> that count, or does it have to have been posted to rec.food.cooking?

I didn't consider that. I wonder how older posts show in the GG
archive? Presumably, nothing older than 1987 would show under RFC.