5 ms·

My friend, the secret is chicken fat, shmaltz. Try this, and I think your soup will improve. http://www.momfluential.net/2012/03/21/my-grandmothers-matzoh-ball

My friend, the secret is chicken fat, shmaltz. Try this, and I think your soup will improve. http://www.momfluential.net/2012/03/21/my-grandmothers-matzoh-balls-part-1-schmaltz/ http://www.momfluential.net/2012/03/21/my-grandmothers-matzo...

irishcoffee 9y ago
Oh my I'm gonna hafta try this! I had no idea what shmaltz was either.
YeGoblynQueenne 9y ago
Ah, so that's what schmaltz is. I've been wondering ever since I learned what this verse actually says: The white man had the schmaltz The black man had the blues No one knew what they was gonna do But Tchaikovsky had the news I had read the description of schmaltz in wikipedia but that didn't really give me a very clear idea of what it would be like. That page perfectly illustrates it. I might just give that soup a go and see what I can do. It's a bit hit and miss when you don't know the way it's meant to taste though :)
- gmueckl 9y ago
  Hm... it is interesting that Schmalz only refers to chicken fat in the US. While growing up in Bavaria I have mostly seen Griebenschmalz, which is pork fat amd generally eaten as a spread on bread. I never acquired the taste for it. Now I don't even remember it anymore.
  - auxym 9y ago
    In traditional Quebec cuisine, people would save the fat rendered from pork roast, then spread it on toast the next morning. Not many people do it anymore. I had it once and am not a fan, it had a strong garlic taste from the roast.
  - ukjohnny 9y ago
    In England (I can't speak for Scotland, Wales or Northern Ireland) we call it 'Dripping' regardless of what animal the fat was from.
    - noir_lord 9y ago
      Both pork and beef dripping are common (though somewhat less so than when I was a child in the 80's) still in the North. Spread thin on toast with a sprinkle of salt it is amazing and instantly takes me back 30 years to weekends at my nan's.
- nicwolff 9y ago
  "schmaltz" in that context would instead mean "schmaltzy" music – maudlin, sappy, or overly sentimental.

irishcoffee 9y ago

Oh my I'm gonna hafta try this! I had no idea what shmaltz was either.

YeGoblynQueenne 9y ago

Ah, so that's what schmaltz is. I've been wondering ever since I learned what this verse actually says: The white man had the schmaltz The black man had the blues No one knew what they was gonna do But Tchaikovsky had the news I had read the description of schmaltz in wikipedia but that didn't really give me a very clear idea of what it would be like. That page perfectly illustrates it. I might just give that soup a go and see what I can do. It's a bit hit and miss when you don't know the way it's meant to taste though :)

gmueckl 9y ago
Hm... it is interesting that Schmalz only refers to chicken fat in the US. While growing up in Bavaria I have mostly seen Griebenschmalz, which is pork fat amd generally eaten as a spread on bread. I never acquired the taste for it. Now I don't even remember it anymore.
- auxym 9y ago
  In traditional Quebec cuisine, people would save the fat rendered from pork roast, then spread it on toast the next morning. Not many people do it anymore. I had it once and am not a fan, it had a strong garlic taste from the roast.
- ukjohnny 9y ago
  In England (I can't speak for Scotland, Wales or Northern Ireland) we call it 'Dripping' regardless of what animal the fat was from.
  - noir_lord 9y ago
    Both pork and beef dripping are common (though somewhat less so than when I was a child in the 80's) still in the North. Spread thin on toast with a sprinkle of salt it is amazing and instantly takes me back 30 years to weekends at my nan's.
nicwolff 9y ago
"schmaltz" in that context would instead mean "schmaltzy" music – maudlin, sappy, or overly sentimental.