Kishke - Kishka - How do _You_ make it?
Only Jewish Grandmothers need apply. (Just kidding.)
I make a pretty good Kishke. Simple recipe with the celery, carrots,
flour, oil rolled into Aluminum foil and baked at 350 for 60 minutes or so.
Very good. Even for a non-jewish cook.
But not great. What is the secret to a Great Kishke? I'd appreciate a
recipe for something what I normally have like at Jerry's Deli in Studio
City, or any other authentic places. The kishke is crusty and incredibly
tasty. I prefer the baked to the steamed.
Wonder if chicken fat is the trick. Or the "vegetable casing" whatever
that is.
Need help here. I'm addicted. I am ready for some serious home cooking.
Many thanks ahead.
Mr. Robo Cheese
( Email?: If you can't say it here, you keep it.)
|