About Tori Avey

Thanks for stopping by! I am fascinated by the story behind the food – why we eat what we eat, how the foods of different cultures have evolved, and how yesterday’s food can inspire us in the kitchen today. Read more...

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Comments

  1. Izzy says

    Why boil the potatos before “browning” them? Won’t browning them also cook and soften them? Seems like an unnecessary step?

    • Tori Avey says

      This step expedites the cooking of the potatoes, so they don’t soak up quite as much grease as they brown. You can eliminate this step and simply cook the potatoes in the fat if you wish, but know that they will turn out heavier/greasier.

  2. Lu H. says

    Is rendered chicken fat the only poultry fat that is called schmaltz? Or is duck fat also schmaltz?
    I have such fond memories of my grandmother making schmaltz every other week for chopped liver on shabbas.

    • Tori Avey says

      Hi Lu H.– in Jewish tradition, the Yiddish word schmaltz generally refers to either chicken fat or goose fat. However, duck fat can be used interchangeably (and deliciously!) with chicken or goose fat, as it is basically the same thing, with a more duck-like savory flavor. All three are delicious.

  3. anna frederiksen says

    may I share this recipe and the recipe for ‘schmaltz’ with my friends Kurt (FastandFuriouscook.com)????

    • Tori Avey says

      I love it when people share my recipes, and I would urge you to pass along a link to your friends, as long as they don’t copy the entire recipe on their own website and they link back to the original post (example: “I tried this awesome recipe I found over at TheShiksa.com, here is the link to the recipe if you’d like to try it…”). When people copy the recipe and put it on their own blog without modifying or changing it in some way, it makes me sad. It’s also a copyright violation unless they rewrite the recipe completely in their own words, and even that is frowned upon in the blogging world unless some sort of major change is made (example– “I was inspired by this recipe at TheShiksa.com, but I made some big changes, like using sweet potatoes and duck fat instead of regular potatoes and schmaltz.”) However, the best is when people mention that they have tried my recipe and link back to my original post. When that happens, I am a very happy Shiksa! 🙂 I noticed your friend has a food blog, so I’m guessing they already know all of this. But it’s always good to put it out there, just in case somebody doesn’t understand the rules. Thanks for sharing Anna!

  4. Maryanne says

    5 stars
    another fabulous, easy to prepare, recipe. thanks so much. i so enjoy your stories and recipes. a joyous passover to you and yours.

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