Gefilte fish... that reminds me of a story. (Since I spent time on un-kosher fish, now I'll talk about kosher fish.) When I was about 9, my mom took me to the home of my grandmother's friend to help her make her Passover batch of gefilte fish. The elderly lady was as strong as an ox, and never did anything less than full throttle. When I arrived that morning she had three huge fish from the Mississippi River, which flowed past my hometown. They were buffalo and carp, so you can guess how tasty they'd be considered to those with refined palates! She taught me how to scale and filet the fish, and put me to work turning the crank on the old food grinder. She seasoned the fish, formed dumplings, and cooked them in huge soup pots on her stove. What seemed like hours later, my mom came to pick me up. I left with fish scales in my hair and smelled so bad that she drove home with all the windows open. My clothes got two washings. But boy, she'd worked magic with those trash fish, because the gefilte fish she sent home with me were ambrosial. Wish I'd paid attention to her seasoning!
[ 02-10-2001: Message edited by: Mezzaluna ]
