>>We first fry (schmalzen. no idea how to translate, turn around in the hot lard?) it a bit in pork or goose lard.
>
>Fascinating. "Schmalz" is the Yiddish word for chicken fat. (Of course, lard, which, in English, generally refers only to pork fat, is a non-starter for Jewish cooking.)
>
>Tamar

One of my best friends when I lived in Chicago was a Jewish neighbor who converted to Christianity. He said Hebrew is the language of scholars and Yiddish is the language of the street. We had many enjoyable lunches together, sans pork. Living so far apart now we have lost touch other than occasional emails.