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The red stuff is usually regular horseradish cut with beet juice to make it a little milder. Did they have both?
Huge difference between fresh made and jellied gefilte fish.
I actually look forward to eating it (with horseradish) on a piece of matzo.
They had only the red stuff.
As I said, I consider myself a horseradish guy (usually buy Inglehoffer's), but this took it to a whole new level of heat. If it was actually cut with Beet juice, I can't imagine the heat if it was uncut.
That shit makes haggis seem like a buff chick sammich by comparison.
I put a whole root into a food processor and we had to leave the building.
side note- i've been crushing their mustard lately. So expensive, but so good. I think between my roommate and I we have five or six different types of mustard in our fridge (our condiment selection in general is awesome, we usually have more of them than actual food)
"Maryland football: Where everybody gets hurt and the starting left tackle has an existential crisis."
I worked at the deli in BJ Pumpernickel's in Olney when it first opened up (went to HS with one of the owner's sons).
They served gefilte fish in the deli for carryout, and it was always in a white cream sauce. Is that normal? Between that and the dry ass kasha varnishkes, I don't which one was worse there.
Attitude Reflects Leadership
Never heard of serving it in cream sauce. If its in the jar, it comes in gelatin; otherwise when its fresh, you just get it with nothing.
What the heck is this thread about??
1) I have no clue what gefilte fish is, and from the descriptions, I have no desire to.
2) Pickled herring is fantastic.
3) Horseradish should be a goto condiment. I use it all the time...horseradish mustard is fantastic.
horseradish is awesome
I only know what gefilte fish is because I had a jewish stepfather for a while. Nasty stuff, basically grade Z monkey brain floating in gelatin.
As awful as gefilte fish is, I could eat charoset forever.
I grew on base in Germany and as such developed a palate for some things that most of us would shudder to think of. To this day, there is nothing like Braunschweiger on good German bread with some barrel pickle slices...
You sure that wasn't just pickled herring in sour cream sauce? Now that is awesome.
Braunschweiger on rye with a slice of sweet onion and yellow mustard FTW!!!
That's what I was thinking. My dad used to eat that crap at the kitchen table right out of the jar. Also without the cream sauce, just with a bunch of onions and other stuff floating aroundin there. Yeeecchhh!
Gefilte fish,too. Awful.
Now I suppose it might be different if anyone actually made it themselves these days. I think it's just chopped up whitefish with whatever binding ingredients they use. I think the jelly crap is just a product of the industrial manufacturing process and whatever liquid it is they stick in the jars to keep it "fresh".
That is good, as is Fried Matzoh, the jewish passover form of french toast.
Mixed with cheap grape jelly! Mmmmmmmm!
Eating picked herring out of the jar is the only way to eat it. Picked herring + onions + sour cream sauce = DELICIOUS.
my father in law makes the best charoset...it may be the only thing that makes matzo edible (other than soup form).
We had some excellent gifilte this past seder, I didn't get a chance to ask which brand but some new brought it. It was smaller in size and definitely sweeter. And my FI-L makes the best cream horseradish, fresh grated...I alternate between that and the fresh grate plain which gives the kick.
I was in Florida at a buddy's place while my mother's home was being made handicapped accessible for her, and we had lox and bagels with cream cheese, onions and tomato as well as pickled herring both with the sour cream and onions and the kind without the sour cream but still with onions, and he was eating gefilte fish out of the jar.
Nothing beats Sunday brunch at a Jewish home with a ton of deli. fwiw/IMHO. I would look at those dried up fish hanging in a koser deli and cringe until I ate some at a friends parents home when we went over for Sunday brunch. I just never cared for gefilte fish more because of the consistency than anything. And I wasn't much for chicken livers, but when a Jewish lady made chopped chicken liver, it was a completely different food. I loved that stuff.
It was so long ago, that could have been it.
I remember being introduced to lox and belly lox. I had no idea what the difference was until one of the owners said to try it. Belly was way saltier.
This post was edited by jps11673 2 years ago
I imagine you mean nova vs belly.
wat, you're not eating the right matzo
I can't wait until Tiffles starts a thread about charcoaled goat ass and tries to make it sound like his culinary heritage rocks too.
This post was edited by TortugaGrande 2 years ago
I love horse radish, too. When I was a kid, my dad would slather it on anything. Rarely eat it now, though.
Other crazy foods that he liked that I still like are sour onions, liverwurst and canned sardines.
Thanks for clarifying. Yes, it was nova vs. belly.
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