ferret.....
years ago (about 40) when I was a young single I kept an all Fleischiges apartment. I didn't own any dairy keilim. Drank my coffee black, didn't miss cheese at home.
In the late 70s I worked in the kosher catering and restaurant business. Out of NY kosher delis under Orthodox supervision carried meat, dairy and pareve at different counters and in different refrigerated showcases.
I can slice lox (both left handed and right handed sides) with the best of them, so thin that you could read the Sunday Times through a slice.
I make great chopped herring, pickled herring in a yogurt, red onion cream sauce, pickled lox, etc. I can tell that it's perfect by smell and feel and never taste it.
BTW>>>I'm not fond of fresh fish either, but do eat limited species and preparations.
Given a choice between appetizing and deli, I'd rather have a tongue sandwich on rye than lox and bagel.
↧