Off-Topic

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.

That shit makes haggis seem like a buff chick sammich by comparison.

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)

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.

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.

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...

Truth.

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".

Eating picked herring out of the jar is the only way to eat it. Picked herring + onions + sour cream sauce = DELICIOUS.

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.

I imagine you mean nova vs belly.

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.