NYC Lunch report

sf said:

Maybe someone in SF has a suggestion for where to find a good knish here in the City?

Don't settle for left coast imitations. You need to come to NYC to try them. Preferably in May when
the locals convene for another RFC event.

Sue(tm) Lead me not into temptation... I can find it myself!

kilikini said:

"Boron Elgar" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Kate Connally said:

Boron Elgar wrote:
>
> On 23 Feb 2004 15:29:11 GMT, [email hidden] wrote:
>
> >sf <[email hidden]> wrote:
> >>
> >> I've never had one... and didn't know they were stuffed! Are they anything like piroshki?
> >
> >What's a piroshki?
>
> Piroshki, peirogie, won-ton, kreplach, ravioli, pelmeni - so many cultures have a dish such as
> this...a thin dough, stuffed with savory or sweet, meat or dairy or vegetable or combination
> of ingredients, which can be served alone, sauced, dipped, boiled, fried, baked, etc.

My experience of piroshki is that they are generally a meat turnover with a dough of either
yeast bread or short pastry. Nothing like a pierog which is more of a dumpling with a noodle-
like dough. I would put piroshki in a class with empanadas and Welsh pasties, etc., and put
pierogi in a class with won-tons, ravioli, pelmeni, etc. To me a knish belongs more in the the
piroshki class.

Kate

Indeed. I was thinking of them more generally, and could well have added pasties & empanadas.
Though the dough may differ, the idea is the same.

Boron

So like a manapua? starbulletin.comrequest.htmlOpen ↗ for a picture. kili

If, indeed, one is willing to include the broader category definition, yes.

Boron

On Tue, 24 Feb 2004 12:40:59 GMT, [email hidden] (Curly

Sue) said:

sf said:

Maybe someone in SF has a suggestion for where to find a good knish here in the City?

Don't settle for left coast imitations. You need to come to NYC to try them. Preferably in May when
the locals convene for another RFC event.

Don't you think we could have a bit more ecumenical fun by changing the ethnicity of the food
gathering place each time? There are some wonderful Thai or Indian places to meet or dim sum or
Cuban or Ethiopian or Jamaican or we could meet in Queens and find Peruvian or Greek or to Brooklyn
for Middle Eastern... I am sure locals will have recommendations in their immediate area.

Traveling the world with food and friends

Boron

Boron Elgar said:

(Curly Sue) said:

sf said:

Maybe someone in SF has a suggestion for where to find a good knish here in the City?

Don't settle for left coast imitations. You need to come to NYC to try them. Preferably in May
when the locals convene for another RFC event.

Don't you think we could have a bit more ecumenical fun by changing the ethnicity of the food
gathering place each time? There are some wonderful Thai or Indian places to meet or dim sum or
Cuban or Ethiopian or Jamaican or we could meet in Queens and find Peruvian or Greek or to Brooklyn
for Middle Eastern... I am sure locals will

have

Quoted message said:

recommendations in their immediate area.

Traveling the world with food and friends

Boron

OT Dear Boron, We have a Dinner Club- 5 couples-, meets once a month and each time it is a new
country. We just had Japanese this past Saturday. Yum. Few rules--it has to be a new country, can
not be a recipe you have made before, host makes entree and assigns the other parts of the meal. We
have done this for about 2 and a half years and we love the new food with our friends! There is so
much good and unusual food in this world. BTW, Japan is one of our favorites! aloha, Thunder
smithfarms.comsmithfarms.comOpen ↗ Farmers & Sellers of 100% Kona Coffee & other Great Stuff

smithfarms pure kona said:

On Tue, 24 Feb 2004 09:32:28 -0500, Boron Elgar <[email hidden]> wrote:

Quoted message said:

Quoted message said:

Don't you think we could have a bit more ecumenical fun by changing the ethnicity of the food
gathering place each time? There are some wonderful Thai or Indian places to meet or dim sum or
Cuban or Ethiopian or Jamaican or we could meet in Queens and find Peruvian or Greek or to
Brooklyn for Middle Eastern... I am sure locals will

have

Quoted message said:

recommendations in their immediate area.

Traveling the world with food and friends

Boron

OT Dear Boron, We have a Dinner Club- 5 couples-, meets once a month and each time it is a new
country. We just had Japanese this past Saturday. Yum. Few rules--it has to be a new country, can
not be a recipe you have made before, host makes entree and assigns the other parts of the meal. We
have done this for about 2 and a half years and we love the new food with our friends! There is so
much good and unusual food in this world. BTW, Japan is one of our favorites! aloha, Thunder
smithfarms.comsmithfarms.comOpen ↗ Farmers & Sellers of 100% Kona Coffee & other Great Stuff

I have heard of such clubs. My only objection to them is the cooking! Though I do truly love to
cook, and do when time and health allow, my entertaining is only among family these days due to
work schedules and arthritic bother. I repay the kindness of friends in restaurant outings or
homemade breads.

I adore Japanese am thrilled that I can get some decent sushi and sashimi here in NJ and need not
need to travel into the city for it. You, I am sure, must have the advantage of some real
spectacular Japanese cooks in the Islands.

Boron

kilikini said:

"Sheryl" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

sf <[email hidden]> wrote in message

news:<[email hidden]>...

Quoted message said:

Quoted message said:

On 22 Feb 2004 18:52:36 GMT, [email hidden] wrote:

> kilikini <[email hidden]> wrote:
>
> > I can't tell from the website - what IS a knish? Is it like a

muffin?

Quoted message said:

Quoted message said:

>
> No, a knish is sort of like a stuffed pastry. Popular knish stuffings

are: rice,

Quoted message said:

Quoted message said:

> liver, kasha, potato, or broccoli. The best way to find learn about

knishen is

Quoted message said:

Quoted message said:

> to eat some for yourself.
>
I've never had one... and didn't know they were stuffed! Are they anything like piroshki?

Practice safe eating - always use condiments

Yeah, sorta. Kinda. Not really! But sorta kinda LIKE a piroshki.

The concept is the same though.

Piroshki (the ones I've had, anyway) are a yeast dough wrapped around a cabbage filling, like a
turnover. I've also had potato-cabbage filled piroshki. Yummy little things!!! Doughy, more
dough (or at least, as much dough) than filling.

Knish are not made with a yeast dough. My grandmother made them filled with very oniony mashed
potatoes that were made with chicken fat and lots of black pepper. Her dough was pretty much
like a noodle dough, made with vegetable oil and eggs. I vividly remember watching her beat the
eggs and oil together with a fork in her wooden bowl, then pouring it into the well of flour on
her wooden board. Grandma taught my Mom to make them, and I remember us making them that way,
too. We'd roll the dough out very thin, so you could almost see through it, in a big rectangle.
Then we'd put a strip of mashed potato filling along the long side, about an inch in from the
edge. Brush the edge with beaten egg, then fold it over the filling, pressing to seal. Then cut
the filled cylinder off the rest of the dough, press to seal securely, flip it over onto the
seam (so it didn't unroll) and then slice into about inch wide pieces. We'd bake them on an
oiled baking sheet, cut side down, until the dough was golden brown.

These were more filling than dough. WAYYYY more filling than dough. In fact, the only reason for
the dough was so the food would be portable and edible with fingers.

So what nationality is a knish?

Jewish - I think German Jewish

Quoted message said:

What nationality is a piroshki?

Well, the ones I know are Russian but probably other Eastern European countries make them also.

Quoted message said:

I'm assuming now that Manapua is more like a Piroshki because it's a yeasty doughy mound stuffed
with meat fillings - from Kalua Pork, to Char Siu to Chicken Curry to Brown Pork, etc.

Looks alot like Cha Siew Bao (Chinese) to me. And only in the very, very, very most general terms is
it anything like a piroshki or knish. :-)

Kate

--
Kate Connally “If I were as old as I feel, I’d be dead already.” Goldfish: “The wholesome snack that
smiles back, Until you bite their heads off.” What if the hokey pokey really *is* what it's all
about? "][email hidden]

Sheryl Rosen said:

in article [email hidden], Boron Elgar at
[email hidden] wrote on 2/23/04 2:20 PM:

Quoted message said:

(Sheryl) said:

sf <[email hidden]> wrote in message news:<[email hidden]>...
> On 22 Feb 2004 18:52:36 GMT, [email hidden] wrote:
>
>> kilikini <[email hidden]> wrote:
>>
>>> I can't tell from the website - what IS a knish? Is it like a muffin?
>>
>> No, a knish is sort of like a stuffed pastry. Popular knish stuffings are: rice, liver,
>> kasha, potato, or broccoli. The best way to find learn about knishen is to eat some for
>> yourself.
>>
> I've never had one... and didn't know they were stuffed! Are they anything like piroshki?
>
>
>
> Practice safe eating - always use condiments

Yeah, sorta. Kinda. Not really! But sorta kinda LIKE a piroshki.

The concept is the same though.

Piroshki (the ones I've had, anyway) are a yeast dough wrapped around a cabbage filling, like a
turnover. I've also had potato-cabbage filled piroshki. Yummy little things!!! Doughy, more
dough (or at least, as much dough) than filling.

Knish are not made with a yeast dough.

There are almost as many variation on knish dough as there are nouvelle Jewish cuisine knish
fillings these days. I have recipes with & without yeast. Different grandmothers.

Liver filled was popular in our house as was potato filled.

Boron

Of course, you are right!!! Different people made them different ways.

Our family made them with sort of an oily-eggy pie dough. Not really a noodle, as pierogi or
kreplach. Not sure what the real difference would be...if one made noodle dough and baked it
rather than boiled it...would that be close to what my grandma made for knishes? Maybe there was
baking soda in the knish dough. Maybe it's basically a noodle dough, but the addition of leavening
makes it more like crust than noodle???

The ones I've had that I really liked the dough was nothing whatsoever like a noodle dough. It was
sort of like a cross between a soft, delicate bread dough and a pastry. It was flaky, but not the
same sort of flaky as a flaky pie crust. Not quite like a puff pastry dough but leaning a little in
that direction. And very rich tasting so must have had egg and maybe butter in it.

Kate

--
Kate Connally “If I were as old as I feel, I’d be dead already.” Goldfish: “The wholesome snack that
smiles back, Until you bite their heads off.” What if the hokey pokey really *is* what it's all
about? "][email hidden]

In article <[email hidden]>, Kate Connally <[email hidden]>

Quoted message said:

Quoted message said:

So what nationality is a knish?

Jewish - I think German Jewish

I know nothing, but my dictionary says:

[ Yiddish from Ukrainian knysh probably of Turkic origin]

--
Dan Abel Sonoma State University AIS [email hidden]

Boron Elgar said:

smithfarms pure kona said:

On Tue, 24 Feb 2004 09:32:28 -0500, Boron Elgar

I have heard of such clubs. My only objection to them is the cooking! Though I do truly love to
cook, and do when time and health allow, my entertaining is only among family these days due to
work schedules

and

Quoted message said:

arthritic bother. I repay the kindness of friends in restaurant outings or homemade breads.

I adore Japanese am thrilled that I can get some decent sushi and sashimi here in NJ and need not
need to travel into the city for it. You, I am sure, must have the advantage of some real
spectacular Japanese cooks in the Islands.

Boron

Dear Boron,

I won't talk you out of anything, but I swear it was so easy... I made Ginger Beef Tataki and it was
lots of worrying because it was a beef tenderloin and I had never cooked one and it was so pricey
after I decided I would make it but.....it was simple. 5 minutes of searing it and then baking in a
hot oven for about 40 minutes. Cool, pop into plastic bag with marinade and let sit overnight. Next
evening, slice and let come to room temperature and serve. btw I got the recipe from Bon Appetit
April, 2000🙂

I think one of the greatest things about our Dinner Club, besides its synergy, is that we are all
admitted foodies but we have active lives so we don't tend to cook very complicated & lengthy
things, more like interesting and healthy things,and since we each really bring only one thing to
the dinner, we were actually sitting around waiting for our company to arrive about 2 hours before
they were due🙂. Take good care. aloha from Thunder and the rest of the group..

smithfarms.comsmithfarms.comOpen ↗
Farmers & Sellers of 100%
Kona Coffee & other Great Stuff

smithfarms pure kona said:

Boron Elgar said:

smithfarms pure kona said:

On Tue, 24 Feb 2004 09:32:28 -0500, Boron Elgar

I have heard of such clubs. My only objection to them is the cooking! Though I do truly love to
cook, and do when time and health allow, my entertaining is only among family these days due to
work schedules

and

Quoted message said:

arthritic bother. I repay the kindness of friends in restaurant outings or homemade breads.

I adore Japanese am thrilled that I can get some decent sushi and sashimi here in NJ and need not
need to travel into the city for it. You, I am sure, must have the advantage of some real
spectacular Japanese cooks in the Islands.

Boron

Dear Boron,

I won't talk you out of anything, but I swear it was so easy... I made Ginger Beef Tataki and it
was lots of worrying because it was a beef tenderloin and I had never cooked one and it was so
pricey after I decided I would make it but.....it was simple. 5 minutes of searing it and then
baking in a hot oven for about 40 minutes. Cool, pop into plastic bag with marinade and let sit
overnight. Next evening, slice and let come to room temperature and serve. btw I got the recipe
from Bon Appetit April, 2000🙂

I think one of the greatest things about our Dinner Club, besides its synergy, is that we are all
admitted foodies but we have active lives so we don't tend to cook very complicated & lengthy
things, more like interesting and healthy things,and since we each really bring only one thing to
the dinner, we were actually sitting around waiting for our company to arrive about 2 hours before
they were due🙂. Take good care. aloha from Thunder and the rest of the group..

smithfarms.comsmithfarms.comOpen ↗
Farmers & Sellers of 100%
Kona Coffee & other Great Stuff

Ok. You've solved the cooking part of it, but how do we get to clean the house before everyone
gets here?

Boron

Boron Elgar said:

(Curly Sue) said:

sf said:

Maybe someone in SF has a suggestion for where to find a good knish here in the City?

Don't settle for left coast imitations. You need to come to NYC to try them. Preferably in May
when the locals convene for another RFC event.

Don't you think we could have a bit more ecumenical fun by changing the ethnicity of the food
gathering place each time? There are some wonderful Thai or Indian places to meet or dim sum or
Cuban or Ethiopian or Jamaican or we could meet in Queens and find Peruvian or Greek or to Brooklyn
for Middle Eastern... I am sure locals will have recommendations in their immediate area.

That's a fine idea.

Quoted message said:

Traveling the world with food and friends

As long as I can get there by train :>

Sue(tm) Lead me not into temptation... I can find it myself!

On Sun, 22 Feb 2004 01:48:56 GMT, [email hidden] (Curly
Sue) arranged random neurons, so they looked like this:

Quoted message said:

To break the ice here, I will start off with my version of a report. When the various attendees
check in from their various romps, they can fill you in on their impressions.

<snipping>

This is the first chance I've had to read the ng and my 2¢ is as follows:

The DH and I got there first, shortly joined by Rodney and Barbara, in quick order followed by Stan
the Cameraman, then Sue and Sheryl. What a great crew! Since Bill and I are in SoCal, Orange County
to be more precise, Jewish delis are nowhere that I've found, so this was a grand treat. Had the
best pastrami on rye I've had in years, which was so huge I split it with Sue and still couldn't
quite finish it. Katz' is really cool - a very old NYC institution, it appears. (Motto: "Senda
salami to your boy in the Army."😉 I am sooo glad Fred suggested it, even though the fink overslept
and missed the party.

RFCers rule!

Terry "Squeaks" Pulliam Burd AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret had been as old as the bird, and if the
bird's breasts had been as full as the waitress', it would have been a very good dinner." Anonymous.

To reply, remove replace "shcox" with "cox"

On Tue, 24 Feb 2004 12:40:59 GMT, [email hidden]

(Curly Sue) said:

sf said:

Maybe someone in SF has a suggestion for where to find a good knish here in the City?

Don't settle for left coast imitations. You need to come to NYC to try them. Preferably in May
when the locals convene for another RFC event.

Hmmm. May is almost do-able. April is our "big test" time and all IEPs are due before May... so May
is going to be dedicated to everything we haven't been able to address during the school year. Subs
should be able to handle it.

Why can't you guys do these things when I'm "off" duty and why are you so prolific these days??? Is
it something you're hesitant to mention in public?

If you want to know my opinion - I think it's all Jack's fault! If I'm wrong, then Barb's got to be
to blame because there's has to be a reason (beyond socializing with RFC denizens) for why she
leaves that adorable grandbaby to travel to the Big Apple so often.

LOL

Practice safe eating - always use condiments

smithfarms pure kona said:

We have a Dinner Club- 5 couples-, meets once a month and each time it is a new country. We just
had Japanese this past Saturday. Yum.

If I lived on an island near you, I'd ask to be included! As it is, may I join you next time I visit
The Islands?

Practice safe eating - always use condiments

Boron Elgar said:

Ok. You've solved the cooking part of it, but how do we get to clean the house before everyone
gets here?

That's easy. Open all the windows when the next typhoon blows through!

Practice safe eating - always use condiments

"sf" <[email hidden]> wrote in message
"]news:[email hidden]...
: On Tue, 24 Feb 2004 16:02:41 GMT, smithfarms pure kona <[email hidden]> wrote:
:
: > We have a Dinner Club- 5 couples-, meets once a month and each time it is a new country. We
: > just had Japanese
this past
: > Saturday. Yum.
:
: If I lived on an island near you, I'd ask to be included! As it is, may I join you next time I
: visit The Islands?
:
: ============

Oooooooohhhhh, that sounds good!

Things have been a little busy around here and I'm past due to have the regular crew over for a
little fiesta of some sort... Actually, probably in May maybe I'll finally get around to doing the
Desert party that I wanted to do last year but couldn't get the snake meat in time. In fact, thank
you for the reminder - since I can't depend upon the people from Sweetwater, Texas, I'll get on the
Seattle site and see how prices are running.

--
Cyndi <Remove a "b" to reply

Terry Pulliam Burd said:

Since Bill and I are in SoCal, Orange County to be more precise, Jewish delis are nowhere

Say, WHAT? There may not be a lot of real Jewish delis in
LA/Hollywood/Beverly Hills, but I know there are restaurants that serve terrific deli style food on
Pico Blvd.

Practice safe eating - always use condiments

On Tue, 24 Feb 2004 12:53:33 -0800, [email hidden] (Dan

Abel) said:

In article said:

Quoted message said:

So what nationality is a knish?

Jewish - I think German Jewish

I know nothing, but my dictionary says:

[ Yiddish from Ukrainian knysh probably of Turkic origin]

The only Russian child I know well enough for her to volunteer where her family came from is
Ukrainian... I thought the Ukraine had a bigger presence in Illinois!

Practice safe eating - always use condiments

Boron Elgar said:

Don't you think we could have a bit more ecumenical fun by changing the ethnicity of the food
gathering place each time? There are some wonderful Thai or Indian places to meet or dim sum or
Cuban or Ethiopian or Jamaican or we could meet in Queens and find Peruvian or Greek or to
Brooklyn for Middle Eastern... I am sure locals will have recommendations in their immediate area.

Trying a different cuisine each time is fine with me, than again, sticking with Jewish style deli is
also fine with me!

Terry Pulliam Burd said:

Had the best pastrami on rye I've had in years, which was so huge I split it with Sue and still
couldn't quite finish it.

Gave me a laugh, I once offered to split a pastrami on rye with someone, the look they gave me was
*priceless* ... needless to say, they'd never had a real NY deli sandwich before. They said, uh, no!
Okay, whatever you want, so I ordered my own. It was worth it when I laughed at the look on their
face when two deli sandwiches came to the table. Too funny.

The downside is, what a waste of food, I couldn't even eat half my brisket sandwich.

nancy