Kosher Dosher...“I am a culinary Heretic"

Liquid Schmaltz What is  Schmaltz  you ask? It's our secret weapon for making things taste great. Yes, that's right; it's our liquid gold that we add to just about anything; well, I do if I want to make the stereotypical Jewish food taste good. Healthy, probably not, but anything used in moderation is okay for you.  Solidified Schmaltz  Non-Jewish people may not be familiar with Schmaltz, so allow me to give you an analogy. Schmaltz is to the Jew as Lard is to the Gentile.  Gribenes  are the by-product of the culinary masterpiece we call Schmaltz.  HOW TO MAKE SCHMALTZ & GRIBENES        Collect skin and fat from chickens. I usually de-bone chicken thighs, use the meat in another dish, and save all the skin and fat. Note: I make this stuff at least 1-2 x a month. When I buy chicken, I always cut off excess fat or skin. As the above picture shows, I placed the chicken on a sheet pan and froze it slightly so I could cut

I've been asked many times for my Matzah Ball recipe, and to everyone's surprise, I never took the time to write it down. In fact, I never make it twice the same, and I just know how it should look and feel between my fingertips. I can offer some basic ratios and suggestions, but in the end, it's about personal preference and your Halchal, especially around Pesach. Here are the Basic Ratios with some suggestions.  How much will this make? How big are you going to make them? 2-4 Servings for the Basic Ratio, and I use a small ice cream scoop for size reference.  "The Ratio of ONE"  1 Large Egg  1 TBL Liquid  1 TBL Fat 1/3 cup of Matzah Meal 1/4 TSP Salt  1/4 TSP Pepper  If you can remember these ratios, the rest is easy.  Floaters or Sinkers?  If you want ones that sink, use the basic ratios. If you want floaters, I suggest using Seltzer for the liquid or 1/8-1/4 Tsp of Baking Powder. If you want balloons, use both. If you want spongy (if that's your thing), se