click here to jump to start of article
Join Our Newsletter

Get latest articles and videos with Jewish inspiration and insights​




Jtube: Seinfeld: Jews & Food

Jtube: Seinfeld: Jews & Food

Why does food play such an important role to us Jews?

by

Published: June 26, 2010


Give Tzedakah! Help Aish.com create inspiring
articles, videos and blogs featuring timeless Jewish wisdom.

Visitor Comments: 16

(16) Anonymous, April 24, 2013 4:15 PM

Hoping for Aish comments on the question why food plays such an important role.

Food absolutely does play an integral role to Jews and our home lives. When you consider it though, it does to many cultures that have strong family values and ties. Greeks, Italians, Armenians, just scratching the surface. Think of the importance the family weekly meal has for people on their "day of rest" . Only the "WASPS" according to Jackie Mason , don't think about food, only drinks. Look for that routine of his.

(15) Shoshana-Jerusalem, June 7, 2012 4:19 PM

Hillarious, BUT.........

Please don't invite non-Jews to Jewish Singles Night, we have enough problems.

(14) SHELLI, July 27, 2010 6:19 PM

CONTINUED

Love it! How about stewed lingen (lungs) -- very chewy -- or gehenen (brains) -- very slimy. Am I making your mouth water yet? Then there are (grebenes -- pieces of chicken skin, deep fried in SCHMALTZ, onions and salt until crispy brown (Jewish bacon). This makes A great appetizer for the next cardiologist's convention. Another favorite, and I'm sure your children will love it, is pe'tcha (jellied calves' feet). Simply chop up some cows' feet with your hockmesser (handl-chopper), add some meat, onions, lots of garlic, SCHMALTZ again, salt and pepper, cook for five hours and let it sit over night. You might want to serve it with oat bran and bananas for an interesting breakfast (just joking!). There's also a nice chicken fricassee (stew) using the heart, gorgle (neck), pipick (a great delicacy, given to the favorite child, usually me), a fleegle (wing) or two, some ayelech (little premature eggs) and other various chicken innards, in a broth of SCHMALTZ, water, paprika, etc. We also have knishes (filled dough) and the eternal question, "Will that be liver, beef or potatoes, or all three?" Other time-tested favorites are kishkeh, and its poor cousin, helzel (chicken or goose neck). Kishkeh is the gut of the cow, bought by the foot at the Kosher butcher. It is turned inside out, scalded and scraped. One end is sewn up and a mixture of flour, SCHMALTZ, onions, eggs, salt, pepper, etc., is spooned into the open end and squished down until it is full. The other end is sewn and the whole thing is boiled. Yummy! My personal all-time favorite is watching my Zaida (grandpa) munch on boiled chicken feet. Try that on the kinderlach (children) tomorrow.

(13) SHELLI, July 27, 2010 6:17 PM

THE SCHMALTZ DIET

……………………………………. If you get this and you are not Jewish - I cannot even begin to explain - T his actually goes back 2 generations - or 3 if you are under 50! I miss it all and can't help but wonder how did my grandparents have a nonexistent cholesterol. The Atkins Schmaltz Diet. Before we start, there are some variations in ingredients because of the various types of Jewish taste. (Polack, Litvack and Gallicianer). Just as we Jews have six seasons of the year (winter, spring, summer, fall, the slack season, and the busy season), we all focus on a main ingredient which, unfortunately and undeservedly, has disappeared from our diet. I'm talking, of course, about SCHMALTZ (chicken fat). SCHMALTZ has, for centuries, been the prime ingredient in almost every Jewish dish, and I feel it's time to revive it to its rightful place in our homes. (I have plans to distribute it in a green glass Gucci bottle with a label clearly saying: "low fat, no cholesterol, Newman's Choice, extra virgin SCHMALTZ." (It can't miss!) Let's start, of course, with the "forshpeiz" (appetizer). Gehockteh leiber (chopped liver) with SCHMALTZ is always good, but how about something more exotic for your dear ones, like boiled whitefish in yoyech (soup) which sets into a jelly form, or "gefilteh miltz" (stuffed spleen), in which the veins are removed (thank God), and it is fried in (you guessed it) SCHMALTZ, bread crumbs, eggs, onions, salt and pepper.

(12) shelli, July 27, 2010 3:38 PM

great episode,.. you don't have to be Jewish to enjoy this episode of Seinfeld

all those that love Jewish food were salvating...those that could try any of these dishes for the first time, if they could find them, know what it is all about. Mrs. Stahl's Knishes from Brighton gone forever,,,miss it.. There are some "Kosher" restaurants that serve these wonderful foods..

See All Comments

Submit Your Comment:

  • Display my name?

  • Your email address is kept private. Our editor needs it in case we have a question about your comment.


  • * required field 2000
Submit Comment
stub
Sign up today!