Perfect Lox and Bagel Platter

Page: < 123 > Showing page 2 of 3
Author
Michael Hoffman
Double-chop Porterhouse
  • Total Posts : 18257
  • Joined: 2000/07/01 08:52:00
  • Location: Gahanna, OH
  • Status: offline
Re:Perfect Lox and Bagel Platter 2011/05/10 16:55:26 (permalink)
If it's not made with schmaltz it's not chopped liver.
#31
Greymo
Filet Mignon
  • Total Posts : 3710
  • Joined: 2005/11/30 08:54:00
  • Location: Marriottsville, MD
  • Status: offline
Re:Perfect Lox and Bagel Platter 2011/05/10 17:01:36 (permalink)
Now,  you sound like my grandmother!
#32
chef marty
Junior Burger
  • Total Posts : 20
  • Joined: 2005/07/28 00:59:00
  • Location: washington, DC
  • Status: offline
Re:Perfect Lox and Bagel Platter 2011/05/10 18:25:51 (permalink)
A few decades ago a very fortunate business venture left me with a lot of Russian Caviar. Breakfast most days was a caviar omelet or a toasted buttered English muffin liberally adorned with the stuff. I was like a drug dealer- selling enough to cover the costs of my own needs and sharing with friends and fellow chefs.
 
Family Thanksgiving that year was at my brother's in Burlington, Vt.- which happened to have one of the great non-NY bagel bakeries then. After a bit of trading with some friends in the wholesale seafood business, I arrived in Vt with a two kilo tin of caviar, two sides of smoked Scottish salmon, two sides of authentic NY lox, one side of NY style nova, six lbs of smoked sturgeon, some smoked whitefish, matjes herring, herring in cream sauce, and a few assorted fish salads. I went to local sources for the bagels, rye and pumpernickle breads, fresh cream cheese, veggies, apple cider, fruit pies and of course Ben and Jerry's ice cream (nothing succeeds like excess).   Brunch began early and lasted that whole Wednesday before turkey day.
 
A quarter of a century later, I still consider sharing that time and those goodies with my happy loving family (and every day miss those who are no longer with us) as one of the greatest days and warmest memories of my life.
 
 
#33
Michael Hoffman
Double-chop Porterhouse
  • Total Posts : 18257
  • Joined: 2000/07/01 08:52:00
  • Location: Gahanna, OH
  • Status: offline
Re:Perfect Lox and Bagel Platter 2011/05/10 18:29:51 (permalink)
And a very delicious memory it must be.
#34
Twinwillow
Sirloin
  • Total Posts : 5045
  • Joined: 2006/04/15 23:17:00
  • Location: "Big D"
  • Status: offline
Re:Perfect Lox and Bagel Platter 2011/05/10 19:44:27 (permalink)
brisketboy

I got so frustrated some years back and tried to make my own version of lox by putting two salmon fillets between lots of salt and sprigs of dill, wrapped them and put them in the fridge for three days. They were surprisingly good but still not the same. My kingdom for a Jewish deli. Unfortunately not in Austin.

 
You made "grav lax". My son lives in Austin. I'll ask him about a deli and report back.
#35
MellowRoast
Double Chili Cheeseburger
  • Total Posts : 2009
  • Joined: 2007/08/21 06:05:00
  • Location: 'Nooga
  • Status: offline
Re:Perfect Lox and Bagel Platter 2011/05/10 21:28:34 (permalink)
annpeeples

I have got an easy recipe for a good chopped liver, Mellow.Let me know if you want it.

Thank you, Ann, if you say it's easy, I'd be honored.  (Also, I wonder if you'd part with your tartar sauce recipe.)
post edited by MellowRoast - 2011/05/11 06:38:57
#36
Twinwillow
Sirloin
  • Total Posts : 5045
  • Joined: 2006/04/15 23:17:00
  • Location: "Big D"
  • Status: offline
Re:Perfect Lox and Bagel Platter 2011/05/10 23:54:31 (permalink)
@brisketboy: In Austin, my son suggests either Manny Manhattans or, Newrks.
He say's, neither of them are really any good, though.
#37
Michael Hoffman
Double-chop Porterhouse
  • Total Posts : 18257
  • Joined: 2000/07/01 08:52:00
  • Location: Gahanna, OH
  • Status: offline
Re:Perfect Lox and Bagel Platter 2011/05/11 00:31:09 (permalink)
Ah, I remember a bar on Congress in downtown Austin called The Manhattan Lounge. Probably not the same place. Lots of good fights there.
#38
DawnT
Double Chili Cheeseburger
  • Total Posts : 1286
  • Joined: 2005/11/29 11:01:00
  • Location: South FL
  • Status: offline
Re:Perfect Lox and Bagel Platter 2011/05/11 01:33:56 (permalink)
Michael Hoffman

If it's not made with schmaltz it's not chopped liver.

 
Well Michael, you went and said it.
 
 I started to write that earlier, but thought it might hurt  Ann's feelings. Butter can hold it's own to a degree. Besides, I rarely ever include that in a printed recipe as it's one of those things that's relegated to a near trade secret deli status and one of those non-pc things that are difficult to rationalize with many goyim how it makes the quintessential difference in some recipes. I know many others feel the same way and maybe Ann too. Just one of those things that you don't talk about much like using MSG or lard in a recipe. It makes it taste good, but if you actually reveal it, people get weird on you and best left unsaid. I hope Chewey is reading this and realizes I let the cat out of the bag.
 
I haven't done it for ages, but mine uses half calves liver and half chicken liver. Otherwise mine is much the same except that I don't use sherry or a cracker extender either. Schmaltz makes the difference though. 
 
Damnit Michael, now I'm jonesing for some gribenes. Thanks a lot @ 1:30 in the morning! 

#39
Michael Hoffman
Double-chop Porterhouse
  • Total Posts : 18257
  • Joined: 2000/07/01 08:52:00
  • Location: Gahanna, OH
  • Status: offline
Re:Perfect Lox and Bagel Platter 2011/05/11 02:53:21 (permalink)
I've not had any gribenes in at least ten years. But I do have some schmaltz in the refrigerator, and I shall now go spread some on a slice of rye to eat before heading for bed.
#40
Twinwillow
Sirloin
  • Total Posts : 5045
  • Joined: 2006/04/15 23:17:00
  • Location: "Big D"
  • Status: offline
Re:Perfect Lox and Bagel Platter 2011/05/11 09:55:54 (permalink)
Oy vey. You're all driving me crazy. Please, I'm trying to start a diet here!
#41
brisketboy
Double Chili Cheeseburger
  • Total Posts : 1089
  • Joined: 2007/06/11 08:48:00
  • Location: Austin, TX
  • Status: offline
Re:Perfect Lox and Bagel Platter 2011/05/11 10:27:37 (permalink)
Thanks Twinwillow, unfortunately as with many starting ventures success was it's own worst enemy. When Manny Hattan's first opened up they were a passable deli mimicing the NY style. They had good pastrami, corned beef sandwiches excellent half-sours and lox and bagels. They have of late sucumbed to the ever enroaching yuppydom and redid their business model and the NY deli is no more. All the sandwiches are now named for local celebs and I suspect they may be closing their doors soon. Damn shame too.
#42
EdSails
Filet Mignon
  • Total Posts : 3893
  • Joined: 2003/05/09 18:39:00
  • Location: Mission Viejo, CA
  • Status: offline
Re:Perfect Lox and Bagel Platter 2011/05/11 12:21:56 (permalink)
When I made matzo ball soup last month I used schmaltz. Everyone was saying how good they were. I didn't mention about the schmaltz, didn't want to weird out the younger generation too much. 
#43
ann peeples
Sirloin
  • Total Posts : 8317
  • Joined: 2006/05/21 06:45:00
  • Location: West Allis, Wisconsin
  • Status: offline
Re:Perfect Lox and Bagel Platter 2011/05/11 12:23:22 (permalink)
No hurt feelings-my recipe does call for schmaltz, but I have yet to find it. So I substituted butter, which works quite well. I am sure it would be even better with schmaltz.
#44
MellowRoast
Double Chili Cheeseburger
  • Total Posts : 2009
  • Joined: 2007/08/21 06:05:00
  • Location: 'Nooga
  • Status: offline
Re:Perfect Lox and Bagel Platter 2011/05/11 12:25:00 (permalink)
If you can't get your hands on any schmaltz, can you use schmaltz liquor?
#45
EdSails
Filet Mignon
  • Total Posts : 3893
  • Joined: 2003/05/09 18:39:00
  • Location: Mission Viejo, CA
  • Status: offline
Re:Perfect Lox and Bagel Platter 2011/05/11 13:02:13 (permalink)
Ann,
I got myself scmaltz at a kosher deli. It comes in a plastic tub. You might try that.
Ed
#46
mar52
Sirloin
  • Total Posts : 7761
  • Joined: 2005/04/17 18:50:00
  • Location: Marina del Rey, CA
  • Status: offline
Re:Perfect Lox and Bagel Platter 2011/05/11 13:07:40 (permalink)
Think I see some rendering in my future.
 
Ed, do you think Jerry's has it?  You could save me a phone call or walk across the street.
 
The phone call would probably be useless.
#47
MellowRoast
Double Chili Cheeseburger
  • Total Posts : 2009
  • Joined: 2007/08/21 06:05:00
  • Location: 'Nooga
  • Status: offline
Re:Perfect Lox and Bagel Platter 2011/05/11 13:19:41 (permalink)
Ann, like Paula Deen, I'm absolutely fine with butter. 
#48
mar52
Sirloin
  • Total Posts : 7761
  • Joined: 2005/04/17 18:50:00
  • Location: Marina del Rey, CA
  • Status: offline
Re:Perfect Lox and Bagel Platter 2011/05/11 13:33:17 (permalink)
 I just noticed the use of lard and chopped liver in the same sentence.
 
OMG!
#49
EdSails
Filet Mignon
  • Total Posts : 3893
  • Joined: 2003/05/09 18:39:00
  • Location: Mission Viejo, CA
  • Status: offline
Re:Perfect Lox and Bagel Platter 2011/05/11 14:07:13 (permalink)
mar52

Think I see some rendering in my future.

Ed, do you think Jerry's has it?  You could save me a phone call or walk across the street.

The phone call would probably be useless.

 
I looked on their website but they don't show anything in the actual deli section. If you're close I would certainly try------even if they don't sell it in the pre-made containers like I got they should have some they could sell you in a small pint container. Other than that, I got mine at a Kosher deli, so you might want to try some of the Kosher deli/meat markets up on Pico west of La Cienega. 
#50
ann peeples
Sirloin
  • Total Posts : 8317
  • Joined: 2006/05/21 06:45:00
  • Location: West Allis, Wisconsin
  • Status: offline
Re:Perfect Lox and Bagel Platter 2011/05/11 14:16:24 (permalink)
Thanks, Ed-would love to make it with scmaltz-will explore our Jewish delis here!
#51
mar52
Sirloin
  • Total Posts : 7761
  • Joined: 2005/04/17 18:50:00
  • Location: Marina del Rey, CA
  • Status: offline
Re:Perfect Lox and Bagel Platter 2011/05/11 14:38:13 (permalink)
Have you shopped in those stores on Pico?  You could get rammed to death by a shopping cart.
 
When I'm ready to gehakte I'll give it a go.
#52
Michael Hoffman
Double-chop Porterhouse
  • Total Posts : 18257
  • Joined: 2000/07/01 08:52:00
  • Location: Gahanna, OH
  • Status: offline
Re:Perfect Lox and Bagel Platter 2011/05/11 14:56:18 (permalink)
Not gonna say it. Nope. Not gonna.
#53
DawnT
Double Chili Cheeseburger
  • Total Posts : 1286
  • Joined: 2005/11/29 11:01:00
  • Location: South FL
  • Status: offline
Re:Perfect Lox and Bagel Platter 2011/05/11 15:19:17 (permalink)
I can't see the reason to buy it. Used to be a butcher would give you the fat they pulled off the butts of chickens. I doubt that now though. Rendering the fat with some chopped onion and a little s&p in a frying pan is basically all it is until the fat is rendered and the onions get brown. When you do this with chicken skin, you also get Gribenes and a fat old man nearby swiping it off the paper towel as fast as you can make them. It doesn't even have to be that. One place that I worked for, the morning ritual was making the chicken stock. We used chicken backs in bulk bags that each would get 4 whacks with a cleaver b4 thrown in the pot to break the bones. In the walk-in we kept a bag of what we called vegetable trash. Onion ends and pieces, celery leaves and stalk trimmings,and carrot peelings. That all went into the pot along with a handfull of peppercorns. All of that was later strained. The fat from the top was ladled out and put in the walk-in. That rendered fat from the stock was used like schmaltz. Whole point is the smoothing characteristics of chicken fat. Whenever we did whole chickens for chicken salad we did the same.
#54
mar52
Sirloin
  • Total Posts : 7761
  • Joined: 2005/04/17 18:50:00
  • Location: Marina del Rey, CA
  • Status: offline
Re:Perfect Lox and Bagel Platter 2011/05/11 15:23:52 (permalink)
Now that's an interesting idea.  I could make a pot of chicken soup, skim the fat and then fry up some onions.
 
Great idea!
#55
EdSails
Filet Mignon
  • Total Posts : 3893
  • Joined: 2003/05/09 18:39:00
  • Location: Mission Viejo, CA
  • Status: offline
Re:Perfect Lox and Bagel Platter 2011/05/11 17:25:18 (permalink)
mar52

Have you shopped in those stores on Pico?  You could get rammed to death by a shopping cart.

When I'm ready to gehakte I'll give it a go.

 
Oh yeah......hate to say it, but no worse than shopping in Super A Foods (Persian) or Marukai (Japanese). You need hard boots that can't get run over and a sign that says "DON'T HIT ME". 
#56
EdSails
Filet Mignon
  • Total Posts : 3893
  • Joined: 2003/05/09 18:39:00
  • Location: Mission Viejo, CA
  • Status: offline
Re:Perfect Lox and Bagel Platter 2011/05/11 17:25:19 (permalink)
DawnT 
The fat from the top was ladled out and put in the walk-in. That rendered fat from the stock was used like schmaltz. Whole point is the smoothing characteristics of chicken fat. Whenever we did whole chickens for chicken salad we did the same. 
 
 
Leftover boiled fat is not schmaltz. Schmaltz is rendered, slow fried with the onions. You need a lot of skin and fat to do it. I think I'm going to just buy it--------I don't have a dozen chicken's worth of fat and skin to make schmaltz. 

post edited by EdSails - 2011/05/11 18:12:06
#57
Trask
Cheeseburger
  • Total Posts : 115
  • Joined: 2006/02/14 18:23:00
  • Location: Tillamook, OR
  • Status: offline
Re:Perfect Lox and Bagel Platter 2011/05/11 18:10:10 (permalink)
Twinwillow

When I was 21 and living in NYC, I started dating a girl whose father owned a large smoked fish company in Brooklyn. The best part of dating her was being invited over to her house on Sunday mornings and eating all the Nova and Sturgeon I could handle. I should have married that girl!

 
If that was Montrose Fish Market, my grandfather worked there (50's).  & yes, the lox, sable, etc. were good & plentiful !!

#58
DawnT
Double Chili Cheeseburger
  • Total Posts : 1286
  • Joined: 2005/11/29 11:01:00
  • Location: South FL
  • Status: offline
Re:Perfect Lox and Bagel Platter 2011/05/11 18:57:54 (permalink)
Ed, re-read my post. I didn't say that the skimmings were schmaltz. In fact I posted the proper way I used to make schmaltz. In the restaurant I worked the skimmings were used LIKE schmaltz for the texture. It was used in the chopped liver and some salads mixed with mayo. The taste is neutral and the effect is the same in circumstances where you need that texture. If you're looking for schmaltz for the taste or as a spread, that's an entirely different situation where the carmilization flavor comes into the picture and perhaps other enhancements such as garlic are added.
 
The skimmings were typically a foodservice/restaurant/deli thing. Foodservice uses some techniques that are not employed in home cooking. In fact there are many other tricks of the trade that would be used in deli preparation that you would probably take issue with as well and you're not going to see in any cookbook.
 
Please carefully read a posting before you decide to post one of your authoritive comments.  
#59
mar52
Sirloin
  • Total Posts : 7761
  • Joined: 2005/04/17 18:50:00
  • Location: Marina del Rey, CA
  • Status: offline
Re:Perfect Lox and Bagel Platter 2011/05/11 20:21:33 (permalink)
Rethinking.  Buying is always easier.
#60
Page: < 123 > Showing page 2 of 3
Jump to:
© 2014 APG vNext Commercial Version 5.1