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From: peters@cubsvax.UUCP
Newsgroups: net.cooks
Subject: Re: Knishes
Message-ID: <197@cubsvax.UUCP>
Date: Sat, 7-Apr-84 12:48:51 EST
Article-I.D.: cubsvax.197
Posted: Sat Apr  7 12:48:51 1984
Date-Received: Mon, 9-Apr-84 05:16:41 EST
References: <1221@mhuxi.UUCP>
Organization: Columbia Univ Biology, New York City
Lines: 17

Of course, anyone knows that the best knishes in the world were
*my grandmothers'*, although, alas, Mrs. Stahl's might be now.
I'll try them and let you know.

My grandmother's knish dough was a simple flour-and-water dough,
but not rolled thin like phillo.  When cooked, the dough was not
really flakey, but not really chewey either.  Slightly burnt around
the edges.

She greased the tin with chicken fat, and the inside generally contained
potatoes lumpily mashed with salt, a goodly amount of pepper and more
chicken fat, plus small pieces of chicken giblets.

Sic passit gloria mundi.

{philabs,cmcl2!rocky2}!cubsvax!peters            Peter S. Shenkin 
Dept of Biol. Sci.;  Columbia Univ.;  New York, N. Y.  10027;  212-280-5517