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TEAM_PING_AMORONE |
Posted: Mon Aug 23, 2004 5:17 pm |
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Joined: 07 Jan 2002
Posts: 8345
Location: in front of a computer
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Ok....I have a friend from New York...Queens, I think...born and raised but work moved him South...anyways, he recently moved back to NY and said the first thing he had was a "kaniche" (sp?) He says they are the best thing on earth! I think his eyes actually teared up thinkin about them. So what the hell is it?!?!! He described it as some potato something or other. Are they really that spectacular?
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alvadude7 |
Posted: Mon Aug 23, 2004 10:45 pm |
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Joined: 03 Dec 2002
Posts: 293
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Not 100% sure but I think it's spelled Kinish and it's Jewish cuisine I think. I have them sometimes and they are pretty damn good if you like the idea of mashed potatoes with shrooms and other stuff in a baked pastry. They are the size of a golf ball but look like a brown little bun. The place I get em from bakes them fresh and they're warm when you get em. I think they have onions and stuff to give em flavour. Best way to describe them is the best tasting perogies you ever ate but with a pastry on the outside. Now I want some. |
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fourandahalf |
Posted: Mon Aug 23, 2004 10:52 pm |
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ORDER OF THE SKULL
Joined: 11 Sep 2003
Posts: 4019
Location: miami
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wait till i post my recipe for corned beef and cabagge!!! |
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slob-air |
Posted: Mon Aug 23, 2004 11:02 pm |
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Site Admin
Joined: 27 Oct 2001
Posts: 63453
Location: S&B HQ
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Thank you 4.5, that was driving me nuts trying to remember the name. Oh, and its Knish.
It's good, but not as good as Hagas.
Knish Recipe
Ingredients:
--------- DOUGH ---------
2 c Flour
1/2 ts Baking powder
1/4 ts Salt
1 Egg
1/4 c Oil
--------- POTATO FILLING ---------
4 Potato; cooked mashed
Chicken fat; melted
Salt
Pepper; lots of pepper
--------- LIVER FILLING ---------
1/2 lb Liver; beef, broiled, choppd
3 Chicken liver; broiled chopd
1/2 lb Ground beef; sauteed
1/2 c Potato; mashed
1 Egg
1 Onion; minced and browned i
1 tb Oil
1/2 ts Salt
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Instructions:
Sift flour, baking powder, and salt into a bowl.
Beat egg, oil, and water and add to the flour mixture.
Knead lightly until dough is soft; it will be slightly oily but not sticky.
Cover and set in a warm place for 1 hour.
Make filling.
For either filing, combine all ingredients and mix well.
Divide dough in half and roll as thin as possible into a rectangle.
Spread the filling on long side of the dough and roll like a jelly roll.
CUt into 1-in.
slices.
Pull ends of the dough over the filling and tuck into the knish to form small cakes.
Place on a well-greased baking sheet.
Bake in a 375 degree F.
oven until brown I didn't post the original knish recipe, but I do have quite a few in my collection. |
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mitchz |
Posted: Tue Aug 24, 2004 7:09 am |
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Joined: 13 Apr 2004
Posts: 437
Location: Memphis,TN
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OK<I CAN RELATE
I am from Queens NY,and now live in the dreaded south I moved here 2 yeras ago
a Kinish,very tasty potatoe thingee,it has Kosher Origins,but anyone would enjoy - sometimes its plain,somtimes it has various loadings of veggies,sometimes its square,sometimes its round
NYC Hotdog venders sell em,or good deli's
the food down here,memphis is gawd awfull,they have no clue about culinary excellence - shit they dont know what a roll is,all the know is buscuits -
I MISS NYC FOOD -- SEND PIZZA NOW ! ! ! ! ! ! |
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zodiac13 |
Posted: Tue Aug 24, 2004 8:58 am |
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Joined: 09 Aug 2002
Posts: 4822
Location: Birmingham, Alabama
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You're out of your goddamn mind. |
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