Google Groups no longer supports new Usenet posts or subscriptions. Historical content remains viewable.
Dismiss

hochmesser

118 views
Skip to first unread message

Scott

unread,
Jan 15, 2003, 7:15:10 AM1/15/03
to
Is this the proper way to spell this? I know that the German would be
"hak" or somesuch, but my German is even worse, by far, than my Yiddish.

--
to email OT responses, change "spamless.invalid" to "optonline.net"

____________________________________________________

rec.food.cuisine.jewish recipe archives
<http://www.cyber-kitchen.com/rfcj>
____________________________________________________

Brian Mailman

unread,
Jan 18, 2003, 9:41:12 PM1/18/03
to
Scott wrote:
>
> Is this the proper way to spell this? I know that the German would be
> "hak" or somesuch, but my German is even worse, by far, than my Yiddish.

Yeah, I've seen it spelled that way.

B/

Margaret Suran

unread,
Jan 19, 2003, 11:55:12 AM1/19/03
to
Brian Mailman wrote:
>
> Scott wrote:
> >
> > Is this the proper way to spell this? I know that the German would be
> > "hak" or somesuch, but my German is even worse, by far, than my Yiddish.
>
> Yeah, I've seen it spelled that way.
>
> B/
>
What does Hochmesser mean? I know of no such German word. There may be
such a word as Hackmesser, but I am not certain that there is. "Hack"
means chop. "Hoch" means high.

weedfam

unread,
Jan 19, 2003, 11:05:40 PM1/19/03
to

Margaret Suran wrote:
>
> Brian Mailman wrote:
> >
> > Scott wrote:
> > >
> > > Is this the proper way to spell this? I know that the German would be
> > > "hak" or somesuch, but my German is even worse, by far, than my Yiddish.
> >
> > Yeah, I've seen it spelled that way.
> >
> > B/
> >
> What does Hochmesser mean? I know of no such German word. There may be
> such a word as Hackmesser, but I am not certain that there is. "Hack"
> means chop. "Hoch" means high.
>

Hi, Margaret! a hochmesser, or however it transliterates from the
Yiddish,
is a curved bladed chopper that looks vaguely like a pastry cutter, and
is
used in chopping fish, liver or other foods. Mostly fish for gefilte
fish.

There's a joke about teaching a daughter-in-law how to make gefilte
fish,
where the chopping is done so long the fish is almost a fluid. And I
think
Little Ktonton of yeladim book fame, took a ride on one as his mother
made
gefilte fish for Shabbat. He's the Jewish Tom Thumb.

hugs,
maxine in ri

Scott

unread,
Jan 20, 2003, 12:09:59 PM1/20/03
to
In article <3E2A98F7...@rcn.com>, Margaret Suran <msu...@rcn.com>
wrote:

> What does Hochmesser mean? I know of no such German word. There may be
> such a word as Hackmesser, but I am not certain that there is. "Hack"
> means chop. "Hoch" means high.

In addition to what Maxine said, hochmesser is probably derived from the
German, but the pronunciation seems to have shifted to the point where
it's far removed from the German.

--
to email OT responses, change "spamless.invalid" to "optonline.net"

____________________________________________________

Margaret Suran

unread,
Jan 21, 2003, 7:29:49 AM1/21/03
to
Thank you, Maxine and Scott. It means exactly as it sounds, Hackmesser,
a knife (Messer) used for chopping (hacken). I didn't know that there
is such a tool, specifically for preparing gefillte fish.

I never knew of gefillte fish until I came to the USA in 1940. We ate
cold, jellied carp instead. Is there anybody who has a recipe for it?
I have looked in several Jewish cook books, but I can't find anything
promising.

Thank you, Margaret

Scott wrote:
>
> In addition to what Maxine said, hochmesser is probably derived from the
> German, but the pronunciation seems to have shifted to the point where
> it's far removed from the German.
>

____________________________________________________

Gloria Lenon

unread,
Jan 21, 2003, 1:44:22 PM1/21/03
to
I have a recipe for Jellied Carp with Grapes, from The Molly Goldberg Jewish
Cookbook, by Gertrude Berg and Myra Waldo:

4 Tbs olive oil
2 onions chopped
2 cups boiling water
1 cup dry white wine
2 1/2 tsp. salt
1 bay leaf
1/2 tsp. freshly ground black pepper
6 slices carip
1/8 tsp. saffron
2 tsp. gelatin
3 Tbs. cold water
1 cup seedless grapes

heat the oil in saucepan, saute the onions in it for 10 min. stirring freq.
Add the water, wine, salt, pepper and bay leaf, bring to a boil; carefully
place the fish in it. Cover and cook over low heat for 45 min. Carefully
transfer the fish to a serving dish.

Dissolve the saffron in the fish stock, soften the gelatin in the cold water
for 5 min. and add to the stock, stirring until dissolved. Correct
seasoning and discard bay leaf. Arrange the grapes around the fish and
pour the stock over it. Chill till jellied.

Gloria in Florida

--
gloria - only the iguanas know for sure

Margaret Suran

unread,
Jan 22, 2003, 7:33:23 AM1/22/03
to
Dear Gloria In Florida, Thank you very much. I will try to make this
for Passover. I will also have gefillte fish (commercial, but "gussied
up"), in case the carp does not appeal to my guests.

Margaret


Gloria Lenon wrote:
>
> I have a recipe for Jellied Carp with Grapes, from The Molly Goldberg Jewish
> Cookbook, by Gertrude Berg and Myra Waldo:
>
> 4 Tbs olive oil
> 2 onions chopped
> 2 cups boiling water
> 1 cup dry white wine
> 2 1/2 tsp. salt
> 1 bay leaf
> 1/2 tsp. freshly ground black pepper
> 6 slices carip
> 1/8 tsp. saffron
> 2 tsp. gelatin
> 3 Tbs. cold water
> 1 cup seedless grapes
>
> heat the oil in saucepan, saute the onions in it for 10 min. stirring freq.
> Add the water, wine, salt, pepper and bay leaf, bring to a boil; carefully
> place the fish in it. Cover and cook over low heat for 45 min. Carefully
> transfer the fish to a serving dish.
>
> Dissolve the saffron in the fish stock, soften the gelatin in the cold water
> for 5 min. and add to the stock, stirring until dissolved. Correct
> seasoning and discard bay leaf. Arrange the grapes around the fish and
> pour the stock over it. Chill till jellied.
>
> Gloria in Florida
>

____________________________________________________

0 new messages