If you are not Jewish, I cannot even begin to explain it to you.

This goes back 2 generations, 3 if you are over 50. It also explains
why many Jewish men died in their early 60's with a non-functional
cardiovascular system and looked like today’s men at 89.

Before we start, there are some variations in ingredients because of
the various types of Jewish taste (Polack, Litvack, Deutch and
Gallicianer). Sephardic is for another time.

Just as we Jews have six seasons of the year (winter, spring, summer,
autumn, 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!) 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.

There’s also a nice chicken fricassee (stew) using the heart, gorgle
(neck) pipick (gizzard – a great delicacy, given to the favorite
child), 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. Often, after boiling, it is browned in the oven so the skin
becomes crispy. Yummy!

My personal all-time favorite is watching my Zaida (grandpa) munch on
boiled chicken feet.

For our next course we always had chicken soup with pieces of
yellow-white, rubbery chicken skin floating in a greasy sea of lokshen
(noodles), farfel (broken bits of matzah), tzibbeles (onions),
mondlech (soup nuts), kneidlach (dumplings), kasha (groats),
kliskelech and marech (marrow bones) . The main course, as I recall,
was either boiled chicken, flanken, kackletten, hockfleish (chopped
meat), and sometimes rib steaks, which were served either well done,
burned or cremated. Occasionally we had barbecued liver done to a
burned and hardened perfection in our own coal furnace.

Since we couldn’t have milk with our meat meals, beverages consisted
of cheap soda (Kik, Dominion Dry, seltzer in the spritz bottles). In
Philadelphia it was usually Franks Black Cherry Wishniak (vishnik).

Growing up Jewish

If you are Jewish, and grew up in city with a large Jewish population,
the following will invoke heartfelt memories.

The Yiddish word for today is PULKES (PUHL-kees). Translation: THIGHS.
Please note: this word has been traced back to the language of one of
the original Tribes of Israel, the Cellulites.

The only good advice that your Jewish mother gave you was: “Go! You
might meet somebody!”

You grew up thinking it was normal for someone to shout “Are you
okay?” through the bathroom door when you were in there longer than 3
minutes.

Your family dog responded to commands in Yiddish.

Every Saturday morning your father went to the neighbourhood deli
(called an “appetitizing store”) for whitefish salad, whitefish
“chubs”, lox (nova if you were rich!), herring, cole slaw, potato
salad, a 1/2-dozen huge barrel pickles which you reached into the
brine for, a dozen assorted bagels, cream cheese and rye bread (sliced
while he waited). All of which would be strictly off-limits until
Sunday morning.

Every Sunday afternoon was spent visiting your grandparents and/or
other relatives.

You experienced the phenomenon of 50 people fitting into a
10-foot-wide dining room hitting each other with plastic plates trying
to get to a deli tray.

You had at least one female relative who penciled on eyebrows which
were always asymmetrical.

You thought pasta was stuff used exclusively for Kugel and kasha with
bowties.

You were as tall as your grandmother by the age of seven.

You were as tall as your grandfather by age seven and a half.

You never knew anyone whose last name didn’t end in one of 5 standard
suffixes (berg, baum, man, stein and witz).

You were surprised to discover that wine doesn’t always taste like
cranberry sauce.

You can look at gefilte fish and not turn green.

When your mother smacked you really hard, she continued to make you
feel bad for hurting her hand.

You can understand Yiddish but you can’t speak it.


You know how to pronounce numerous Yiddish words and use them
correctly in context, yet you don’t know Exactly what they mean.
Kaynahurra.

You’re still angry at your parents for not speaking both Yiddish and
English to you when you were a baby.

You have at least one ancestor who is somehow related to your spouse’s
ancestor.

You thought speaking loud was normal.

You considered your Bar or Bat Mitzvah a “Get Out of Hebrew School
Free” card.

You think eating half a jar of dill pickles is a wholesome snack.

You’re compelled to mention your grandmother’s “steel cannonballs”
upon seeing fluffy matzo balls served at restaurants.

You buy 3 shopping bags worth of hot bagels on every trip to Stamford
Hill or Edgware and carefully shlep them home like glassware. (Or, if
you live near Chigwell, Manchester or another Jewish city hub, you
drive 2 or 3 hours just to buy a dozen “real” bagels.) Western Bagel
and Brent’s in the San Fernando Valley . Factor’s or Canter’s deli in
West L.A.


Your mother or grandmother took personal pride when a Jew was noted
for some accomplishment (showbiz, medicine, politics, etc.) and was
ashamed and embarrassed when a Jew was accused of a crime as if they
were relatives.

You thought only non-Jews went to sleep-away colleges. Jews went to
city schools… unless they had scholarships or made an Ivy League
school.

And finally, you knew that Sunday night and the night after any Jewish
holiday was designated for Chinese food.

Zei gezunt!!

On Monday, December 8, 2014 5:07:35 AM UTC-8, Brooklyn1 wrote:
> If you are not Jewish, I cannot even begin to explain it to you.
>
> This goes back 2 generations, 3 if you are over 50. It also explains
> why many Jewish men died in their early 60's with a non-functional
> cardiovascular system and looked like today's men at 89.

This raises more questions than it answers, but the main one is
Can chicken fat be safely frozen, and if so, for how long?

In my experience, any dim sum parlor worth its salt will serve chicken
feet.

My father would tell us kids tales of the famous missing person, Robert
Dunne. (It is important to realize that Dunne usually used his initials
instead of his given name.) Even years after his disappearance, people
would knock on toilet doors asking, "R. U. Dunne"?

> wrote in message
...
> On Monday, December 8, 2014 5:07:35 AM UTC-8, Brooklyn1 wrote:
>> If you are not Jewish, I cannot even begin to explain it to you.
>>
>> This goes back 2 generations, 3 if you are over 50. It also explains
>> why many Jewish men died in their early 60's with a non-functional
>> cardiovascular system and looked like today's men at 89.
>
> This raises more questions than it answers, but the main one is
> Can chicken fat be safely frozen, and if so, for how long?
>
> In my experience, any dim sum parlor worth its salt will serve chicken
> feet.
>
> My father would tell us kids tales of the famous missing person, Robert
> Dunne. (It is important to realize that Dunne usually used his initials
> instead of his given name.) Even years after his disappearance, people
> would knock on toilet doors asking, "R. U. Dunne"?

Groaaaaaaaaaannnnnnnnnnnn <g>

--
http://www.helpforheroes.org.uk/shop/

On 12/8/2014 9:56 AM, wrote:
> On Monday, December 8, 2014 5:07:35 AM UTC-8, Brooklyn1 wrote:
>> If you are not Jewish, I cannot even begin to explain it to you.
>>
>> This goes back 2 generations, 3 if you are over 50. It also explains
>> why many Jewish men died in their early 60's with a non-functional
>> cardiovascular system and looked like today's men at 89.
>
> This raises more questions than it answers, but the main one is
> Can chicken fat be safely frozen, and if so, for how long?

Unrendered fat keeps very well in the freezer if wrapped properly.
Rendered chicken fat keeps forever in a screw-top container (glass or
plastic) in the fridge
>
> In my experience, any dim sum parlor worth its salt will serve chicken
> feet.
>
> My father would tell us kids tales of the famous missing person, Robert
> Dunne. (It is important to realize that Dunne usually used his initials
> instead of his given name.) Even years after his disappearance, people
> would knock on toilet doors asking, "R. U. Dunne"?
>
Funny.

--
From somewhere very deep in the heart of Texas

On 2014-12-08, l not -l > wrote:
>
> On 8-Dec-2014, wrote:

>> Can chicken fat be safely frozen, and if so, for how long?

> IME, it does.

Without a doubt. Foster Farms early attemps to restrict Tyson's CA
sales were successful. They had politicos pass a CA food regulation
requiring all frozen birds be frozen to 26F. Tyson was only freezing
their birds to 28F. Both were frozen solid enough to bowl with the
whole frozen birds, but Tyson lost it's ability to ship to CA by 2
degrees F. I am no longer aware of the status of the FF/Tyson chicken
wars, but CA pulled the same trick with milk. CA required all milk
have certain dietary supplements, vitamins, etc. TX and AZ didn't have
'em, so that effectively locked them out of the CA mkt. These kinda
back room shenanigans go on all the time.

nb

On 8 Dec 2014 20:38:53 GMT, notbob > wrote:

> On 2014-12-08, l not -l > wrote:
> >
> > On 8-Dec-2014, wrote:
>
> >> Can chicken fat be safely frozen, and if so, for how long?
>
> > IME, it does.
>
> Without a doubt. Foster Farms early attemps to restrict Tyson's CA
> sales were successful. They had politicos pass a CA food regulation
> requiring all frozen birds be frozen to 26F. Tyson was only freezing
> their birds to 28F. Both were frozen solid enough to bowl with the
> whole frozen birds, but Tyson lost it's ability to ship to CA by 2
> degrees F. I am no longer aware of the status of the FF/Tyson chicken
> wars,
>
Foster Farms chicken went downhill fast after Tyson came along.

>but CA pulled the same trick with milk. CA required all milk
> have certain dietary supplements, vitamins, etc. TX and AZ didn't have
> 'em, so that effectively locked them out of the CA mkt. These kinda
> back room shenanigans go on all the time.

I'm glad we do it. I'm also glad about our gasoline requirements.

--
A kitchen without a cook is just a room

On Monday, December 8, 2014 5:07:35 AM UTC-8, Brooklyn1 wrote:
> If you are not Jewish, I cannot even begin to explain it to you.
>
> This goes back 2 generations, 3 if you are over 50. It also explains
> why many Jewish men died in their early 60's with a non-functional
> cardiovascular system and looked like today's men at 89.
>
> Before we start, there are some variations in ingredients because of
> the various types of Jewish taste (Polack, Litvack, Deutch and
> Gallicianer). Sephardic is for another time.

From the 13th to the 15th centuries, most countries in Western Europe:
England, France, Germany, Italy, Spain, and Portugal expelled their Jews.
(Under Ferdinand and Isabella of Columbus fame, Jews -- and Moors -- could
remain if they became Catholic. However, informers would rat on those who
continued to refrain from eating pork, or those whose chimneys did not
emit smoke from cooking fires on the Sabbath. The Inquisition was set up
to determine if these Sephardis had sincerely converted, or were merely
pretending.)

But one country welcomed Jews -- Poland -- for their skills and their
business ability. And Jews dwelt happily in Poland -- barring the occasional
clash -- for 500 years. Early on, Poland merged with Lithuania into
the Polish-Lithuanian Commonwealth, when the price of marrying Queen
Jadwiga of Poland was conversion of Lithuania to Christianity. Thus
Polaks and Litvaks.

But Poland was not militarily strong enough to stand off its neighbors,
and so bit by bit was divided up and swallowed by its neighbors. The
Austrian Empire grabbed off most of Galicia. Russia seized Lithuania
and what is now Ukraine. Germans took western Poland. Poland was
briefly reunited after WW I before Germany and the Soviet Union once
again split it.

> Your family dog responded to commands in Yiddish.

The biggest topic of discussion with my friend's dog was "Did he make?
Do you have to make? Etc."

On 12/8/2014 10:16 AM, wrote:
> On Monday, December 8, 2014 5:07:35 AM UTC-8, Brooklyn1 wrote:

>> Your family dog responded to commands in Yiddish.
>
> The biggest topic of discussion with my friend's dog was "Did he make?
> Do you have to make? Etc."

My son's pre-school teacher, who has been my close friend for neigh on
40 years, came from St. Louis and later, Central Pennsylvania. She
said the first time a Central Jersey tot said: "I have to make" she
responded with : "make what"? When the child said "sissy" or "doody"
she figured out the colloquialism. She still thinks "I have to make" is
funny.


Sheldon's post is as old as the hills so I didn't respond.

--
From somewhere very deep in the heart of Texas

On Monday, December 8, 2014 12:50:02 PM UTC-5, Janet Wilder wrote:
> On 12/8/2014 10:16 AM, wrote:
> > On Monday, December 8, 2014 5:07:35 AM UTC-8, Brooklyn1 wrote:
>
> >> Your family dog responded to commands in Yiddish.
> >
> > The biggest topic of discussion with my friend's dog was "Did he make?
> > Do you have to make? Etc."
>
> My son's pre-school teacher, who has been my close friend for neigh

A horse is a horse, of course, of course..... )

> 40 years, came from St. Louis and later, Central Pennsylvania. She
> said the first time a Central Jersey tot said: "I have to make" she
> responded with : "make what"? When the child said "sissy" or "doody"
> she figured out the colloquialism. She still thinks "I have to make" is
> funny.


Yikes - my cousin called soda 'doody' as a kid.

On Monday, December 8, 2014 8:07:35 AM UTC-5, Brooklyn1 wrote:

>
> 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."

Don't forget to add 'gluten-free'.

Itzak Perlman did a show once on the making and usage of Schmaltz. Ooh, my arteries ached....







> You grew up thinking it was normal for someone to shout "Are you
> okay?" through the bathroom door when you were in there longer than 3
> minutes.

This was heard in many a Gentile house too.


>
> You never knew anyone whose last name didn't end in one of 5 standard
> suffixes (berg, baum, man, stein and witz).

I knew a guy, a Sammy Levine, who, upon becoming a doctor, changed it to
Sanford le Vienne.

"Brooklyn1" > wrote in message
...
> If you are not Jewish, I cannot even begin to explain it to you.
>
> This goes back 2 generations, 3 if you are over 50. It also explains
> why many Jewish men died in their early 60's with a non-functional
> cardiovascular system and looked like todays men at 89.
>
> Before we start, there are some variations in ingredients because of
> the various types of Jewish taste (Polack, Litvack, Deutch and
> Gallicianer). Sephardic is for another time.
>
> Just as we Jews have six seasons of the year (winter, spring, summer,
> autumn, the slack season, and the busy season), we all focus on a main
> ingredient which, unfortunately and undeservedly, has disappeared from
> our diet. Im talking, of course, about SCHMALTZ (chicken fat).
>
> SCHMALTZ has, for centuries, been the prime ingredient in almost every
> Jewish dish, and I feel its 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, Newmans
> Choice, extra virgin SCHMALTZ. (It cant miss!) 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 cardiologists convention.


Q: Are lard (the rendered fat from a pig) and chicken skin saturated fats?

A: Actually, lard and chicken fat are 60 and 70 percent unsaturated,
respectively. Like all food fats, lard and chicken fat are a combination of
different fatty acids - saturated and unsaturated. Lard and chicken fat are
dominantly monounsaturated oleic acid, the dominant fat in olive oil. The
experts who warn us about fat have yet to take their first course in lipid
biochemistry.



http://dietheartpublishing.com/faq

On Monday, December 8, 2014 7:07:35 AM UTC-6, Brooklyn1 wrote:
> If you are not Jewish, I cannot even begin to explain it to you.
>
Sheldon, as a person of Jewish ancestry, how can you think that it is OK to
use ethnically degrading word like wop and mick? After homosexuals were gassed
in in the same murder chambers as *your people*. and died alongside them, the scratches in those walls indiscernible, how can you dehumanize *** folks? Maybe
your *** brother did unwanted things to you when you were both kids, and if
you want to hate him for that, OK, but that was him, not all *** men.

http://thejewishchronicle.net/view/f...ders%E2%80%99-

--Bryan

On Mon, 8 Dec 2014 17:33:01 -0800 (PST), Bryan-TGWWW
> wrote:

> On Monday, December 8, 2014 7:07:35 AM UTC-6, Brooklyn1 wrote:
> > If you are not Jewish, I cannot even begin to explain it to you.
> >
> Sheldon, as a person of Jewish ancestry, how can you think that it is OK to
> use ethnically degrading word like wop and mick? After homosexuals were gassed
> in in the same murder chambers as *your people*. and died alongside them, the scratches in those walls indiscernible, how can you dehumanize *** folks?

You've been around here a *very* long time - surely you've noticed his
attitude before this.

> Maybe
> your *** brother did unwanted things to you when you were both kids, and if
> you want to hate him for that, OK, but that was him, not all *** men.
>
> http://thejewishchronicle.net/view/f...ders%E2%80%99-
>
Sheldon is so myopic and self-centered that he will never understand.
It's hard to believe he's even faintly Jewish other than the words and
customs he picked up when he lived in Brooklyn and on lung-eye-land.

--
A kitchen without a cook is just a room

On Monday, December 8, 2014 11:58:26 PM UTC-6, Bruce wrote:
> On Mon, 8 Dec 2014 17:33:01 -0800 (PST), Bryan-TGWWW
> > wrote:
>
> >On Monday, December 8, 2014 7:07:35 AM UTC-6, Brooklyn1 wrote:
> >> If you are not Jewish, I cannot even begin to explain it to you.
> >>
> >Sheldon, as a person of Jewish ancestry, how can you think that it is OK to
> >use ethnically degrading word like wop and mick? After homosexuals were gassed
> >in in the same murder chambers as *your people*. and died alongside them, the
> >scratches in those walls indiscernible, how can you dehumanize *** folks? Maybe
> >your *** brother did unwanted things to you when you were both kids, and if
> >you want to hate him for that, OK, but that was him, not all *** men.
>
> I agree with what you're saying except that his *** brother probably
> did *wanted* things to him.
>
Or maybe Sheldon did the doing, and now he is ashamed.
>
Lev. 18
22 Thou shalt not lie with mankind, as with womankind; it is abomination.
>
> --
> Bruce

--Bryan
http://www.amazon.com/Winters-Presen.../dp/B00QJPEI6M

On 09/12/2014 4:57 AM, Bryan-TGWWW wrote:
> On Monday, December 8, 2014 11:58:26 PM UTC-6, Bruce wrote:
>> On Mon, 8 Dec 2014 17:33:01 -0800 (PST), Bryan-TGWWW
>> > wrote:
>>
>>> On Monday, December 8, 2014 7:07:35 AM UTC-6, Brooklyn1 wrote:
>>>> If you are not Jewish, I cannot even begin to explain it to you.
>>>>
>>> Sheldon, as a person of Jewish ancestry, how can you think that it is OK to
>>> use ethnically degrading word like wop and mick? After homosexuals were gassed
>>> in in the same murder chambers as *your people*. and died alongside them, the
>>> scratches in those walls indiscernible, how can you dehumanize *** folks? Maybe
>>> your *** brother did unwanted things to you when you were both kids, and if
>>> you want to hate him for that, OK, but that was him, not all *** men.
>>
>> I agree with what you're saying except that his *** brother probably
>> did *wanted* things to him.
>>
> Or maybe Sheldon did the doing, and now he is ashamed.
>>
> Lev. 18
> 22 Thou shalt not lie with mankind, as with womankind; it is abomination.

"The devil can cite Scripture for his purpose!"
Shakespeare.
Graham

Sheldon wrote:

> If you are not Jewish, I cannot even begin to explain it to you.
>
> This goes back 2 generations, 3 if you are over 50. It also explains
> why many Jewish men died in their early 60's with a non-functional
> cardiovascular system and looked like today's men at 89.
>
> Before we start, there are some variations in ingredients because of
> the various types of Jewish taste (Polack, Litvack, Deutch and
> Gallicianer). Sephardic is for another time.
>
> Just as we Jews have six seasons of the year (winter, spring, summer,
> autumn, 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!) 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.
>
> There's also a nice chicken fricassee (stew) using the heart, gorgle
> (neck) pipick (gizzard - a great delicacy, given to the favorite
> child), 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. Often, after boiling, it is browned in the oven so the skin
> becomes crispy. Yummy!
>
> My personal all-time favorite is watching my Zaida (grandpa) munch on
> boiled chicken feet.
>
> For our next course we always had chicken soup with pieces of
> yellow-white, rubbery chicken skin floating in a greasy sea of lokshen
> (noodles), farfel (broken bits of matzah), tzibbeles (onions),
> mondlech (soup nuts), kneidlach (dumplings), kasha (groats),
> kliskelech and marech (marrow bones) . The main course, as I recall,
> was either boiled chicken, flanken, kackletten, hockfleish (chopped
> meat), and sometimes rib steaks, which were served either well done,
> burned or cremated. Occasionally we had barbecued liver done to a
> burned and hardened perfection in our own coal furnace.
>
> Since we couldn't have milk with our meat meals, beverages consisted
> of cheap soda (Kik, Dominion Dry, seltzer in the spritz bottles). In
> Philadelphia it was usually Franks Black Cherry Wishniak (vishnik).
>
> Growing up Jewish
>
> If you are Jewish, and grew up in city with a large Jewish population,
> the following will invoke heartfelt memories.
>
> The Yiddish word for today is PULKES (PUHL-kees). Translation: THIGHS.
> Please note: this word has been traced back to the language of one of
> the original Tribes of Israel, the Cellulites.
>
> The only good advice that your Jewish mother gave you was: "Go! You
> might meet somebody!"
>
> You grew up thinking it was normal for someone to shout "Are you
> okay?" through the bathroom door when you were in there longer than 3
> minutes.
>
> Your family dog responded to commands in Yiddish.
>
> Every Saturday morning your father went to the neighbourhood deli
> (called an "appetitizing store") for whitefish salad, whitefish
> "chubs", lox (nova if you were rich!), herring, cole slaw, potato
> salad, a 1/2-dozen huge barrel pickles which you reached into the
> brine for, a dozen assorted bagels, cream cheese and rye bread (sliced
> while he waited). All of which would be strictly off-limits until
> Sunday morning.
>
> Every Sunday afternoon was spent visiting your grandparents and/or
> other relatives.
>
> You experienced the phenomenon of 50 people fitting into a
> 10-foot-wide dining room hitting each other with plastic plates trying
> to get to a deli tray.
>
> You had at least one female relative who penciled on eyebrows which
> were always asymmetrical.
>
> You thought pasta was stuff used exclusively for Kugel and kasha with
> bowties.
>
> You were as tall as your grandmother by the age of seven.
>
> You were as tall as your grandfather by age seven and a half.
>
> You never knew anyone whose last name didn't end in one of 5 standard
> suffixes (berg, baum, man, stein and witz).
>
> You were surprised to discover that wine doesn't always taste like
> cranberry sauce.
>
> You can look at gefilte fish and not turn green.
>
> When your mother smacked you really hard, she continued to make you
> feel bad for hurting her hand.
>
> You can understand Yiddish but you can't speak it.
>
>
> You know how to pronounce numerous Yiddish words and use them
> correctly in context, yet you don't know Exactly what they mean.
> Kaynahurra.
>
> You're still angry at your parents for not speaking both Yiddish and
> English to you when you were a baby.
>
> You have at least one ancestor who is somehow related to your spouse's
> ancestor.
>
> You thought speaking loud was normal.
>
> You considered your Bar or Bat Mitzvah a "Get Out of Hebrew School
> Free" card.
>
> You think eating half a jar of dill pickles is a wholesome snack.
>
> You're compelled to mention your grandmother's "steel cannonballs"
> upon seeing fluffy matzo balls served at restaurants.
>
> You buy 3 shopping bags worth of hot bagels on every trip to Stamford
> Hill or Edgware and carefully shlep them home like glassware. (Or, if
> you live near Chigwell, Manchester or another Jewish city hub, you
> drive 2 or 3 hours just to buy a dozen "real" bagels.) Western Bagel
> and Brent's in the San Fernando Valley . Factor's or Canter's deli in
> West L.A.
>
>
> Your mother or grandmother took personal pride when a Jew was noted
> for some accomplishment (showbiz, medicine, politics, etc.) and was
> ashamed and embarrassed when a Jew was accused of a crime as if they
> were relatives.
>
> You thought only non-Jews went to sleep-away colleges. Jews went to
> city schools... unless they had scholarships or made an Ivy League
> school.
>
> And finally, you knew that Sunday night and the night after any Jewish
> holiday was designated for Chinese food.
>
> Zei gezunt!!


Hehe...just last night I was listening to the Barry Sisters.


--
Best
Greg