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I know one thing: some foods we never ate. And not even because my mother observed kosher, but because of habit.
You didn’t add either butter or gelatin to fish because that was something you didn’t do. Today there are no seasonal foods, you can eat everything fresh or frozen all year round. But in the past it was like that:
in the spring there was only chicken, in the summer it was only duck, in the autumn it was goose, and in the winter it was hen and of course rooster. There was a season for everything. And in the autumn, the goose-slaughtering season, you bought goose fat in the Jewish butcher shops.
You could buy it with skin and have beautiful cracklings, or just the fat, which melted fully. Whole stone pots of that fat stood in the basement, and it didn’t go rancid.
Fish is the so called parve food, neither meat nor dairy. You can eat anything after fish.
You didn’t add either butter or gelatin to fish because that was something you didn’t do. Today there are no seasonal foods, you can eat everything fresh or frozen all year round. But in the past it was like that:
in the spring there was only chicken, in the summer it was only duck, in the autumn it was goose, and in the winter it was hen and of course rooster. There was a season for everything. And in the autumn, the goose-slaughtering season, you bought goose fat in the Jewish butcher shops.
You could buy it with skin and have beautiful cracklings, or just the fat, which melted fully. Whole stone pots of that fat stood in the basement, and it didn’t go rancid.
Fish is the so called parve food, neither meat nor dairy. You can eat anything after fish.
Period
Interview
Anna Mass