Continue reading "On Milchig,
Fleishig, and Pareve" at...
We just added water, sugar, eggs, sour cream and, for
fleishig, meat balls and hot plain boiled potatoes." Eugeniusz Wirkowski, the author of Cooking the Polish-Jewish Way, told me in Krakow that the main Jewish contribution to Polish cuisine is the fermentation process that Cantor had described.
It will feature quail, red deer,
fleishig (meat) eggs, bison, udder, shibuta and tambaqui (fish that according to the Talmud taste like pork).
A dish is a dish, but in a Jewish home where kashrut (the dietary laws) is observed, the dishes of a certain color or pattern placed in a particular and separate cabinet become and remain milchig (milk) dishes, and the dishes in another cabinet become and remain
fleishig (meat).
The book's glossary combines then-trendy cooking terms like "au gratin" and "baba" with Ashkenazi ones like "farfel," "
fleishig" and "holishkes" (stuffed cabbage).