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mystery food!
mystery food!
Hello :-)
I had a rather odd experience at the store just now. I was at the
meat counter, asking the meat dude if he had any chicken backs in the
freezer, when a lady standing next to me asked if I was going to make
soup. I said that I was, and we got into a nice chat about how great
chicken soup is. I happened to mention that I like to use chicken
feet for stock, and I think it was at that moment that she assumed
that I must be Jewish. She then asked if I like something that
sounded like "bobik". I said, "What's that?" She looked at me
quizzically and asked if I spoke Yiddish. "No." She then asked if I
was Jewish. "No." "Oh! Then I won't tell you." And that was the
end of that! Rather rude, if you ask me, but whatever. Now I'm
consumed with curiosity, and I've been googling around, but I haven't
had any luck. Does anyone know what she was talking about? From the
context, it seems to be a food involving feet or some other not-so-
commonly-used part of a chicken.
Thanks a bunch for any help! :-)
Linda
rec.food.cuisine.jewish recipe archives
< * w w w .cyber-kitchen . com /rfcj>
Hello :-)
I had a rather odd experience at the store just now. I was at the
meat counter, asking the meat dude if he had any chicken backs in the
freezer, when a lady standing next to me asked if I was going to make
soup. I said that I was, and we got into a nice chat about how great
chicken soup is. I happened to mention that I like to use chicken
feet for stock, and I think it was at that moment that she assumed
that I must be Jewish. She then asked if I like something that
sounded like "bobik". I said, "What's that?" She looked at me
quizzically and asked if I spoke Yiddish. "No." She then asked if I
was Jewish. "No." "Oh! Then I won't tell you." And that was the
end of that! Rather rude, if you ask me, but whatever. Now I'm
consumed with curiosity, and I've been googling around, but I haven't
had any luck. Does anyone know what she was talking about? From the
context, it seems to be a food involving feet or some other not-so-
commonly-used part of a chicken.
Thanks a bunch for any help! :-)
Linda
rec.food.cuisine.jewish recipe archives
< * w w w .cyber-kitchen . com /rfcj>
Re: mystery food!
perhaps the "pupik"? comes as part of the gizzard/heart/etc. packet.
AFAIK in Yiddish, "pupik" = belly button!
"Linda Vee" <lvelasquez@teacher . com > wrote in message
news:c795810c-fa8c-46bb-b5f1-32f69cb60667@a32g2000prf.googlegroups . com ...
> Hello :-)
>
> I had a rather odd experience at the store just now. I was at the
> meat counter, asking the meat dude if he had any chicken backs in the
> freezer, when a lady standing next to me asked if I was going to make
> soup. I said that I was, and we got into a nice chat about how great
> chicken soup is. I happened to mention that I like to use chicken
> feet for stock, and I think it was at that moment that she assumed
> that I must be Jewish. She then asked if I like something that
> sounded like "bobik". I said, "What's that?" She looked at me
> quizzically and asked if I spoke Yiddish. "No." She then asked if I
> was Jewish. "No." "Oh! Then I won't tell you." And that was the
> end of that! Rather rude, if you ask me, but whatever. Now I'm
> consumed with curiosity, and I've been googling around, but I haven't
> had any luck. Does anyone know what she was talking about? From the
> context, it seems to be a food involving feet or some other not-so-
> commonly-used part of a chicken.
>
> Thanks a bunch for any help! :-)
>
> Linda
>
> ____________________________________________________
>
> rec.food.cuisine.jewish recipe archives
> < * w w w .cyber-kitchen . com /rfcj>
> ____________________________________________________
>
____________________________________________________
rec.food.cuisine.jewish recipe archives
< * w w w .cyber-kitchen . com /rfcj>
____________________________________________________
perhaps the "pupik"? comes as part of the gizzard/heart/etc. packet.
AFAIK in Yiddish, "pupik" = belly button!
"Linda Vee" <lvelasquez@teacher . com > wrote in message
news:c795810c-fa8c-46bb-b5f1-32f69cb60667@a32g2000prf.googlegroups . com ...
> Hello :-)
>
> I had a rather odd experience at the store just now. I was at the
> meat counter, asking the meat dude if he had any chicken backs in the
> freezer, when a lady standing next to me asked if I was going to make
> soup. I said that I was, and we got into a nice chat about how great
> chicken soup is. I happened to mention that I like to use chicken
> feet for stock, and I think it was at that moment that she assumed
> that I must be Jewish. She then asked if I like something that
> sounded like "bobik". I said, "What's that?" She looked at me
> quizzically and asked if I spoke Yiddish. "No." She then asked if I
> was Jewish. "No." "Oh! Then I won't tell you." And that was the
> end of that! Rather rude, if you ask me, but whatever. Now I'm
> consumed with curiosity, and I've been googling around, but I haven't
> had any luck. Does anyone know what she was talking about? From the
> context, it seems to be a food involving feet or some other not-so-
> commonly-used part of a chicken.
>
> Thanks a bunch for any help! :-)
>
> Linda
>
> ____________________________________________________
>
> rec.food.cuisine.jewish recipe archives
> < * w w w .cyber-kitchen . com /rfcj>
> ____________________________________________________
>
____________________________________________________
rec.food.cuisine.jewish recipe archives
< * w w w .cyber-kitchen . com /rfcj>
____________________________________________________
Re: mystery food!
On May 25, 8:10 pm, "signman0604" <signman0...@verizon . net > wrote:
> perhaps the "pupik"? comes as part of the gizzard/heart/etc. packet.
> AFAIK in Yiddish, "pupik" = belly button!
I'll bet you're right! Thanks!
:-)
Linda
rec.food.cuisine.jewish recipe archives
< * w w w .cyber-kitchen . com /rfcj>
On May 25, 8:10 pm, "signman0604" <signman0...@verizon . net > wrote:
> perhaps the "pupik"? comes as part of the gizzard/heart/etc. packet.
> AFAIK in Yiddish, "pupik" = belly button!
I'll bet you're right! Thanks!
:-)
Linda
rec.food.cuisine.jewish recipe archives
< * w w w .cyber-kitchen . com /rfcj>
Re: mystery food!
Linda Vee wrote:
> On May 25, 8:10 pm, "signman0604" <signman0...@verizon . net > wrote:
>> perhaps the "pupik"? comes as part of the gizzard/heart/etc. packet.
>> AFAIK in Yiddish, "pupik" = belly button!
>
> I'll bet you're right! Thanks!
Well, you can't use liver (as part of that packet) because for one thing
it's got to be broiled first before using (as you know), and for another
it'll make the soup bitter.
What we in my family referred to as "the pupik" is what others call "the
Pope's nose"--the kind of triangular tail bit. That would produce as
much gelatin as the back, wings, or feet and add to the texture.
B/, moderator hat off
rec.food.cuisine.jewish recipe archives
< * w w w .cyber-kitchen . com /rfcj>
Linda Vee wrote:
> On May 25, 8:10 pm, "signman0604" <signman0...@verizon . net > wrote:
>> perhaps the "pupik"? comes as part of the gizzard/heart/etc. packet.
>> AFAIK in Yiddish, "pupik" = belly button!
>
> I'll bet you're right! Thanks!
Well, you can't use liver (as part of that packet) because for one thing
it's got to be broiled first before using (as you know), and for another
it'll make the soup bitter.
What we in my family referred to as "the pupik" is what others call "the
Pope's nose"--the kind of triangular tail bit. That would produce as
much gelatin as the back, wings, or feet and add to the texture.
B/, moderator hat off
rec.food.cuisine.jewish recipe archives
< * w w w .cyber-kitchen . com /rfcj>
Re: mystery food!
Bad netiquette to follow up on myself, but I just re-read this and I
need to make something clear....
Brian Mailman wrote:
> Linda Vee wrote:
>> On May 25, 8:10 pm, "signman0604" <signman0...@verizon . net > wrote:
>>> perhaps the "pupik"? comes as part of the gizzard/heart/etc. packet.
>>> AFAIK in Yiddish, "pupik" = belly button!
>>
>> I'll bet you're right! Thanks!
>
> Well, you can't use liver (as part of that packet) because for one thing
> it's got to be broiled first before using (as you know), and for another
> it'll make the soup bitter.
That isn't to say the gizzards/hearts won't make good soup. They
certainly will. In fact, when I was still apprenticing and had an
emergency that called for chicken stock, the EC sent the pot walloper
out for a couple packages of gizzards. Forty-five minutes later with the
addition of carrots, onions, and celery I had a serviceable amount of
stock. That gave me enough time to have made 30 gallons of the "real"
stuff (plus, I had pre-made dinner for the back staff; the Latino
workers perceived gizzard stew as a delicacy).
Even today, when I'm roasting a turkey I stick the gizzards and heart in
a pot with a mirepoix and a bay leaf or two and have the stock for the
stuffing/dressing.
B/, moderator hat off
rec.food.cuisine.jewish recipe archives
< * w w w .cyber-kitchen . com /rfcj>
Bad netiquette to follow up on myself, but I just re-read this and I
need to make something clear....
Brian Mailman wrote:
> Linda Vee wrote:
>> On May 25, 8:10 pm, "signman0604" <signman0...@verizon . net > wrote:
>>> perhaps the "pupik"? comes as part of the gizzard/heart/etc. packet.
>>> AFAIK in Yiddish, "pupik" = belly button!
>>
>> I'll bet you're right! Thanks!
>
> Well, you can't use liver (as part of that packet) because for one thing
> it's got to be broiled first before using (as you know), and for another
> it'll make the soup bitter.
That isn't to say the gizzards/hearts won't make good soup. They
certainly will. In fact, when I was still apprenticing and had an
emergency that called for chicken stock, the EC sent the pot walloper
out for a couple packages of gizzards. Forty-five minutes later with the
addition of carrots, onions, and celery I had a serviceable amount of
stock. That gave me enough time to have made 30 gallons of the "real"
stuff (plus, I had pre-made dinner for the back staff; the Latino
workers perceived gizzard stew as a delicacy).
Even today, when I'm roasting a turkey I stick the gizzards and heart in
a pot with a mirepoix and a bay leaf or two and have the stock for the
stuffing/dressing.
B/, moderator hat off
rec.food.cuisine.jewish recipe archives
< * w w w .cyber-kitchen . com /rfcj>
Re: mystery food!
perhaps the "pupik"? comes as part of the gizzard/heart/etc. packet.
AFAIK in Yiddish, "pupik" = belly button!
"Linda Vee" <lvelasquez@teacher . com > wrote in message
news:c795810c-fa8c-46bb-b5f1-32f69cb60667@a32g2000prf.googlegroups . com ...
> Hello :-)
>
> I had a rather odd experience at the store just now. I was at the
> meat counter, asking the meat dude if he had any chicken backs in the
> freezer, when a lady standing next to me asked if I was going to make
> soup. I said that I was, and we got into a nice chat about how great
> chicken soup is. I happened to mention that I like to use chicken
> feet for stock, and I think it was at that moment that she assumed
> that I must be Jewish. She then asked if I like something that
> sounded like "bobik". I said, "What's that?" She looked at me
> quizzically and asked if I spoke Yiddish. "No." She then asked if I
> was Jewish. "No." "Oh! Then I won't tell you." And that was the
> end of that! Rather rude, if you ask me, but whatever. Now I'm
> consumed with curiosity, and I've been googling around, but I haven't
> had any luck. Does anyone know what she was talking about? From the
> context, it seems to be a food involving feet or some other not-so-
> commonly-used part of a chicken.
>
> Thanks a bunch for any help! :-)
>
> Linda
>
> ____________________________________________________
>
> rec.food.cuisine.jewish recipe archives
> < * w w w .cyber-kitchen . com /rfcj>
> ____________________________________________________
>
____________________________________________________
rec.food.cuisine.jewish recipe archives
< * w w w .cyber-kitchen . com /rfcj>
____________________________________________________
perhaps the "pupik"? comes as part of the gizzard/heart/etc. packet.
AFAIK in Yiddish, "pupik" = belly button!
"Linda Vee" <lvelasquez@teacher . com > wrote in message
news:c795810c-fa8c-46bb-b5f1-32f69cb60667@a32g2000prf.googlegroups . com ...
> Hello :-)
>
> I had a rather odd experience at the store just now. I was at the
> meat counter, asking the meat dude if he had any chicken backs in the
> freezer, when a lady standing next to me asked if I was going to make
> soup. I said that I was, and we got into a nice chat about how great
> chicken soup is. I happened to mention that I like to use chicken
> feet for stock, and I think it was at that moment that she assumed
> that I must be Jewish. She then asked if I like something that
> sounded like "bobik". I said, "What's that?" She looked at me
> quizzically and asked if I spoke Yiddish. "No." She then asked if I
> was Jewish. "No." "Oh! Then I won't tell you." And that was the
> end of that! Rather rude, if you ask me, but whatever. Now I'm
> consumed with curiosity, and I've been googling around, but I haven't
> had any luck. Does anyone know what she was talking about? From the
> context, it seems to be a food involving feet or some other not-so-
> commonly-used part of a chicken.
>
> Thanks a bunch for any help! :-)
>
> Linda
>
> ____________________________________________________
>
> rec.food.cuisine.jewish recipe archives
> < * w w w .cyber-kitchen . com /rfcj>
> ____________________________________________________
>
____________________________________________________
rec.food.cuisine.jewish recipe archives
< * w w w .cyber-kitchen . com /rfcj>
____________________________________________________
Re: mystery food!
On Sun, 25 May 2008 19:59:25 -0600, Linda Vee wrote:
> Hello :-)
>
> I had a rather odd experience at the store just now. I was at the meat
> counter, asking the meat dude if he had any chicken backs in the
> freezer, when a lady standing next to me asked if I was going to make
> soup. I said that I was, and we got into a nice chat about how great
> chicken soup is. I happened to mention that I like to use chicken feet
> for stock, and I think it was at that moment that she assumed that I
> must be Jewish. She then asked if I like something that sounded like
> "bobik". I said, "What's that?" She looked at me quizzically and asked
> if I spoke Yiddish. "No." She then asked if I was Jewish. "No." "Oh!
> Then I won't tell you." And that was the end of that! Rather rude, if
> you ask me, but whatever. Now I'm consumed with curiosity, and I've
> been googling around, but I haven't had any luck. Does anyone know what
> she was talking about? From the context, it seems to be a food
> involving feet or some other not-so- commonly-used part of a chicken.
>
> Thanks a bunch for any help! :-)
>
> Linda
>
> ____________________________________________________
>
> rec.food.cuisine.jewish recipe archives
> < * w w w .cyber-kitchen . com /rfcj>
> ____________________________________________________
I tried to buy chicken feet for soup stock some 15 or 20 years ago. When
I asked for feet at the supermarket meat counter they looked at me like I
was Jeffery Dahmer. I then went to a butcher shop (not Kosher, just a
regular butcher shop) and asked for chicken feet there, they looked at me
like I was Hannibal Lechter. I haven't tried to buy feet again.
Chicken feet aren't actually necessary, I just wanted them because my
grandmother used them. The secret to making good chicken stock is time
and Kosher chickens (they have a much stronger flavor then regular
chickens). I bone the chickens, put the meat aside in the refrigerator to
be added to the soup the next day, put the skin in a pot with an onion
and some water and then render the chicken fat to be used for the matzoh
balls, and then take the carcass, bones (long bones should be cracked
with a knife so that the marrow can escape), onions,parsnips, leak tops,
celery tops, and place them in a pot of water and cook them for 24 hours.
After 24 hours you have a dark golden stock. You then strain the stock
and add the meat, fresh carrots, fresh parsnips, leak bottoms, fresh
onions, bay leaf, and scallions. The matzoh balls should be added a
little later after the meat has had enough time to cook for a bit.
____________________________________________________
rec.food.cuisine.jewish recipe archives
< * w w w .cyber-kitchen . com /rfcj>
____________________________________________________
On Sun, 25 May 2008 19:59:25 -0600, Linda Vee wrote:
> Hello :-)
>
> I had a rather odd experience at the store just now. I was at the meat
> counter, asking the meat dude if he had any chicken backs in the
> freezer, when a lady standing next to me asked if I was going to make
> soup. I said that I was, and we got into a nice chat about how great
> chicken soup is. I happened to mention that I like to use chicken feet
> for stock, and I think it was at that moment that she assumed that I
> must be Jewish. She then asked if I like something that sounded like
> "bobik". I said, "What's that?" She looked at me quizzically and asked
> if I spoke Yiddish. "No." She then asked if I was Jewish. "No." "Oh!
> Then I won't tell you." And that was the end of that! Rather rude, if
> you ask me, but whatever. Now I'm consumed with curiosity, and I've
> been googling around, but I haven't had any luck. Does anyone know what
> she was talking about? From the context, it seems to be a food
> involving feet or some other not-so- commonly-used part of a chicken.
>
> Thanks a bunch for any help! :-)
>
> Linda
>
> ____________________________________________________
>
> rec.food.cuisine.jewish recipe archives
> < * w w w .cyber-kitchen . com /rfcj>
> ____________________________________________________
I tried to buy chicken feet for soup stock some 15 or 20 years ago. When
I asked for feet at the supermarket meat counter they looked at me like I
was Jeffery Dahmer. I then went to a butcher shop (not Kosher, just a
regular butcher shop) and asked for chicken feet there, they looked at me
like I was Hannibal Lechter. I haven't tried to buy feet again.
Chicken feet aren't actually necessary, I just wanted them because my
grandmother used them. The secret to making good chicken stock is time
and Kosher chickens (they have a much stronger flavor then regular
chickens). I bone the chickens, put the meat aside in the refrigerator to
be added to the soup the next day, put the skin in a pot with an onion
and some water and then render the chicken fat to be used for the matzoh
balls, and then take the carcass, bones (long bones should be cracked
with a knife so that the marrow can escape), onions,parsnips, leak tops,
celery tops, and place them in a pot of water and cook them for 24 hours.
After 24 hours you have a dark golden stock. You then strain the stock
and add the meat, fresh carrots, fresh parsnips, leak bottoms, fresh
onions, bay leaf, and scallions. The matzoh balls should be added a
little later after the meat has had enough time to cook for a bit.
____________________________________________________
rec.food.cuisine.jewish recipe archives
< * w w w .cyber-kitchen . com /rfcj>
____________________________________________________
