[KYHeirloomer]

Been lurking for a few days, then had a little trouble actually registering. But everything seems to be working now.

I'm a freelance writer, with food, cookery, and culinary travel among my special areas of interest. Been writing about those subjects for nigh on to thirty years.

I'm also very involved with the heirloom vegetable movement, and, in fact, head-up a major organization---Appalachian Heirloom Seed Conservancy-- in that field. There is, of course, a close tie-in with cookery and preserving a region's edible heritage, so my interests run in parallel tracks.

I live in central Kentucky, with my bride of 40 years, where both of us are owned by a Lewellen setter name of Gwynn.

[Mezzaluna]

A hearty welcome to you, KYHeirloomer! I see you've dived into the schmaltz pot that is Chef Talk and are savoring the gribenes already.

We hope you enjoy the community and also participating as often as you can.

Welcome!
Mezzaluna

[KYHeirloomer]

Thanks for the welcome, Mezzaluna.

Shall I tell you how I get my gribenes (Lord! I love being able to finally write that word) fix?

We wait until hens go on sale at the market and buy three of them (there are just the two of us, mind you). I break them down, and the skin from the legs, thighs, and backs are set aside. The legs, wing tips, and carcass are used to make stock, the other parts are wrapped and frozen for later use.

That leaves a lot of skin to be rendered down into schmaltz and gribenes. I still save and use schmaltz (grew up in the same tradition you did), but sparingly just when that special flavor is really called for.

The gribenes is my snack reward for doing all that work---which I'm sure my future cardiologist will have some comments about. But you know what they say; if they can't take a joke.......

[Mezzaluna]

Haha! I love your attitude, KYHeirloomer!

I keep a jar of schmaltz in my freezer and sniff a hit off it once in a while when I feel culinarily nostalgic. There's no substitute for it in chopped liver, IMHO.

[KYHeirloomer]

"There's no substitute for it in chopped liver"

It's true, it's true! And there is no other oil that substitutes for making matzoh brie.