Thanks so much! I have fond memories of buying knishes on cold winter days in NYC, while waiting for the school bus as a child. I'd slip it into my top pocket and it would keep me warm until the bus came and then I'd eat it. Two gifts for the price of one!
Just found this video today. I am a New Yorker (Live in PA now), and I grew up eating and LOVING Knish's. I love your video. You are so Authentic and I love that. You tell it like it is. I am choosing to do your recipe because I like your style. Your Knish's look VERY good and that's what I am looking for! And yes, we all share love through our food and I love the fact that you mentioned breaking down barriers is what's needed. I agree wholeheartedly‼️❤️
Can't lie, I am drinking Mellow Corn Bottled-in-Bond at midnight and clicked when I saw the bottle of Evan Williams bourbon. La'Chaim! Can't lie, I love knishes and your attitude. Can't lie, I make the filling fresh yet for the wrapper I now buy phyllo dough and slather the phyllo with melted butter before wrapping and baking. Can't lie brother, the pastry may be unorthodox but the flavor is heavenly. Its a beautiful thing. Sha'lom.
I worked out of Brooklyn Rappaport bottling company, back the 80's before I move south, that accent is pure Brooklyn and love my knish with mustard and ketchup. But back In 1974-75 iworked for a linen company in Farrockaway my Wednesday run was to Brooklyn my customers was Jewish and they gave me lots of food, man I got stories, I like this guy.
Love your video and I am a knish fan. I come from Brooklyn and I would have a knish or two everyday.. Now live in Las Vegas and there are no places that sells knishes anywhere... So I am going to attempt to try making your knishes... I can taste them all ready. You made my day...Thank you from a Knish fan..
Loved your video! I made knishes while I watched it. They turned out great and I love everything that you said during the video.... the breaking down barriers and creating love for your family takes time. Thank you so much.
I was searching for a video to make knish, and here you are! I enjoyed your video very much. I am a New Yorker and would buy a delicious knish daily after high school. They were a warm yummy treat,such pleasant memories! Your recipe I intend to duplicate. I appreciate your words of wisdom most of all, they continue to ring true. Thank you for sharing your recipe, love of cooking and so much more!
This was Exactly what I was looking for. You made me cry when you mentioned your Bubbe. I think my late dad used to go to your place in nyc on his way home to Brooklyn to bring us a treat now and again. From this Brooklyn born gal I say yasha koach. Thanks and be well. I will be making these soon.
Thanks for your generous video. I stopped at Yonah Schimmel’s many a morning to buy a knish or blintz for breakfast. Even in the 70’s, Yonah Schimmel’s had a sense of great age. Besides Katz’s, the pet/minibike shop, the foam rubber store at Allen Street, and a bodega way down at Ave D, Yonah Schimmel was practically the only other business open on Houston Street’s east end in the 70’s. There were the terminal shops on Essex with all the stalls inside, but I think that didn’t quite reach up to Houston and, if I recall correctly, even the clothing shops on Suffolk and Norfolk stopped just before Houston.
what about the pretzel store next to Katz-Guss Pickles-or Ratners on Delancy - good stuff-we would walk, yes walk from 92nd and 1st ave for all this good stuff and the bakery for the marble rye and black and white cookies - great memories
Appreciate this video. Going to try making some meat and potato & onion knishes with a friend. Just treated him to his first Jewish deli experience with a malted, knishes, blintzes, Reubens and grilled pastrami with cole slaw, swiss and Russian dressing on rye. Some good stuff from the bakery too and he’s hooked. Def gonna try these and some latkes.
@@cookjewishy1182 You’re welcome. Love your videos and we watched a bunch. You’re right, many videos have people talking about Jewish foods and traditions and all of that, which is great. But we wanted to see them actually made so we could try it as you mentioned. I worked at a Jewish deli for 2 years in college so I got to try so many different Jewish foods and def know what I love and enjoyed. Loved their knishes the best with gravy and their sweet and sour cabbage rolls were also tasty. Their sauce had a few raisins in it and it was delish. It was a nice change from the tomato based ones but I haven’t seen that on a menu since.
I might be the only one to say this cause I’m not a New Yorker but I LOVE your accent!!!!! At first I thought you were Larry David. Lol. Anyway, the whole video was pretty cool. Thanks from a Canadian Jew to you. 🇨🇦🕎
I am too, born in Brooklyn, raised in Manhattan and then NJ, now in the Midwest. Nothing like the northeast and NYC! Miss it very much. Also, I miss the accent because when I was living there, I never thought of it--but now I see the way he says "woirld", "woirk surface" "poifect," etc. Love it.
Hi, Thank you so much for sharing yourself today. I live in Washington State now, near Seattle, I was Raised in South Philly in the 60's and 70's. I surely miss all of the good food! There is no place here or the surrounding areas that has good deli food! Someone could become very rich if they were to open a good deli here! We don't even have good rye bread! 🥺🥺🥺
Thanks so much for this video! I was pretty successful, (needs some tweaking as I learn and practice more and more) but a video is worth 1000 words. Mine were light, and delish and my Bubbie, (let her rest in peace) would be proud! I have shared (upon request) your video on my fb page, when asked for "the recipe". Thank you so much, once again!!!!
Just put them in the oven. I will see how they stack up to knish nosh over on queens blvd. I heard that Yonah Schimmel changed their recipe sometime in the 2000s, thats what the 3rd gen of Yonah Schimmel eaters of my family said lol. Your accent sounds like a heavier version of my grandfather's cousin from fordham road that came here in the 30s. I subscribed, keep it up this content is great.
@@cookjewishy1182 They came out great! I made them a little too small but the flavor was spot on. I froze them in ziplocks, and the flavor is still good but not the same as fresh when they are reheated. The recipe has the nod of approval from my grandmother who grew up eating knishes in brownsville in the 1930s. Thanks for the recipe, it's a keeper.
I left NY at age 20. And since then my old neighborhood of Williamsburg, like much of Brooklyn, has been totally gentrified. (Something that I'm sure the astronomical rise in rental rates fully contributed to.) Hearing this guy speak takes me back home. I do miss it and I could listen to him all day. Let's hear it for the real New Yorkers! 💕😉😚💕
It also remember of willambury my neighbor i was from grandam and Humboldt st i l8ve that pkace and the deli that was live greeting from Puerto Rico sonnita
Food is love and you share your love with us regularly. I also use to like kasha knishes in addition to the potato. Thank You for bringing back my childhood memories with my Nana.😊
Shalom!! its a nasty cold and wet day here today so I got your vid up again and made YOUR Knish.... my mom always used a drinking glass sized mold but I wanted to try your jelly roll style... OY VEY, AMAAAZZZZING!!! I too like you think of feeding my fam and the enjoyment of eating delish comfort food and laughing around the kitchen island... but mostly like you, I love feeding them from my heart... family first buddy.. Hanukkah will be here before we know it... I hope your all together and making more memories
I studied your video a dozen times before trying the recipe today. The knishes came out bigger and in a different shape, but they are so delicious.Great recipe and you remind me of old times in Brighton Beach.
Oh my....I love this video! Thank you so much for the commentary along the way. Enjoyed this tremendously! I'm going to try my hand at these. They look delicious! I'm from North Carolina and I've never been to New York in my life but really interested in all the different dishes and how they are made. 🤗
I'm not Jewish but I love kniches. I have not been able to find them where I live and I have been craving those delicious treats. Now I have this recipe and will finally have my knich. Thanks
Thank you so much. I planned to make kinish the first time and your video was very helpful and it looks so good. I live in NYC so Katz deli on East Housten Street is the place to get Kinish or hot pastami sandwishes or hot corn beef sandwiches yum, yum.
RECIPE MIXTURE Boil potatoes. Drain and mash. Chop and add parsley. Set aside Saute chopped onions until good and brown (Shmaltz optional). Salt well. Set aside. Put onions in mashed potatoes mixture. Deglaze pan with about half a cup of vegetable stock (chicken stock optional). Simmer and scrape pan. Add to potatoe onion mixture. Season to taste. Set aside. DOUGH 3 cups flour in bowl. 2 eggs. Half a cup of oil. Tsp salt. Tbsp apple cider vinegar. Beat eggs. Mix with liquid ingredients. Add to dry mixture of salt and flour. Mix well. Add flour as needed. Until dough sticks to its self better than the dough. Scrap dough out to flat surface. Avoid activating too much gluten. Knead moderately. Philosophize kneadlesly. Let dough rest for about 30 minutes. Flour surface well Roll dough out. Start by hand to degas. Use roller to elongate dough into large rectangular shape. 14-16 inches wide, 3 to 3 and a half feet long (40 inches to 14 inches). Dough is elastic, feel free to shape. Add potatoe and onion filling to flattened dough. Add in elongated manner creating a filling log about 3 inches away from an end. Use the 3 inches to wrap and stretch over log. Proceed to roll entirely. Few holes are ok. Layers will be present. Pinch edges to create seal to make sure dough doesnt unravel. Cut log at desired length (1 and a half to 2 inches). Pinch edge pieces shut slightly. Open or pinched shut is optional. Open ends should be placed down on greased baking pan. About 20 kinish should be made. Egg wash with beaten egg. Egg yolks only wash is optional. Make sound effects. Put in oven 375 for 35-45 minutes. Golden brown is best. Le chaim.
THATS NOT a kinish recipe They have no meat or dairy or eggs This is his recipe And it's nothing like any kinish I've every seen ate anywhere in Brooklyn NYC nowhere in NYC
Thank you for a most informative and highly entertaining video, missing new York and those incredible knishes, challas, smoked fish lox, hamentashen, incredible rolls, buns, Jewish delis and bakeries, yummy foods!
I can't tell you how nice it was to find this, I'm an NYC man stationed in NTX and miss knishes very much. I was wondering if you could make a video on how to make Kasha Kinish (my favorite) I would very much appreciate it.
Such a great video - thank you! I am currently reading KNISH: In Search of the Jewish Soul Food by Laura Silver. Not kidding - I found your video just I was reading the section on Yonah Schimmel's (100 years on the Lower East Side). Have never had a knish but have always been a lover of any kind of hand pie. Definitely going to do a knish project using your instructions.
Myself his accent remember my days back i living in Puerto Rico i missing the itian accent live itian i wish i was eating there.bess your hands wishing see that face
Thank you so much for this video. I’m a WASP in west Michigan, but I miss the knishes I ate when growing up in Jersey. These instructions were so helpful... they came out wonderfully.
@@knightsofneeech I still haven't gotten around to chopped liver, but I do have a gribenes video at ruclips.net/video/i3LmmxpIt8Q/видео.html . It was actually my very first video, so it's not very refined. I hope to make a better one one of these days. Life has gotten in the way a bit of keeping up with making new videos, but I hope to return to it.
You don't need to add all that extra flour. It'll make the pastry dry. Just knead it and then let it rest a few minutes, and knead again, and it'll eventually get less sticky as gluten forms.
![Chino Pacas - Modo Capone (with Drake & JOP) [Video Visualizador Oficial]](http://i.ytimg.com/vi/Zoc75M8Swhc/mqdefault.jpg)
Thanks so much! I have fond memories of buying knishes on cold winter days in NYC, while waiting for the school bus as a child. I'd slip it into my top pocket and it would keep me warm until the bus came and then I'd eat it. Two gifts for the price of one!
Love it, thanks for sharing!
Just found this video today. I am a New Yorker (Live in PA now), and I grew up eating and LOVING Knish's. I love your video. You are so Authentic and I love that. You tell it like it is. I am choosing to do your recipe because I like your style. Your Knish's look VERY good and that's what I am looking for! And yes, we all share love through our food and I love the fact that you mentioned breaking down barriers is what's needed. I agree wholeheartedly‼️❤️
Can't lie, I am drinking Mellow Corn Bottled-in-Bond at midnight and clicked when I saw the bottle of Evan Williams bourbon. La'Chaim!
Can't lie, I love knishes and your attitude.
Can't lie, I make the filling fresh yet for the wrapper I now buy phyllo dough and slather the phyllo with melted butter before wrapping and baking.
Can't lie brother, the pastry may be unorthodox but the flavor is heavenly. Its a beautiful thing.
Sha'lom.
That life who needs any thing elsenpure life
Making this as we speak! Greetings from Jewish Amsterdam The Netherlands!
Love listening to you. You remind me of a good friend from PA. I grew up in Montreal and Knishes were a staple.
"pretty sure dog hair's not kosha" I LOVE this. Thx.
Loved the video, the commentary was the best.
Great video! Learned so much! Please make more videos!
I worked out of Brooklyn Rappaport bottling company, back the 80's before I move south, that accent is pure Brooklyn and love my knish with mustard and ketchup. But back In 1974-75 iworked for a linen company in Farrockaway my Wednesday run was to Brooklyn my customers was Jewish and they gave me lots of food, man I got stories, I like this guy.
Love your video and I am a knish fan. I come from Brooklyn and I would have a knish or two everyday.. Now live in Las Vegas and there are no places that sells knishes anywhere... So I am going to attempt to try making your knishes... I can taste them all ready. You made my day...Thank you from a Knish fan..
Let me know how they come out. :-)
Loved your video! I made knishes while I watched it. They turned out great and I love everything that you said during the video.... the breaking down barriers and creating love for your family takes time. Thank you so much.
Wonderful! Thanks for sharing and I'm so glad you enjoyed the food!
Very long but great detail BUT well worth the time, Chef Abe
Us too. Love inclusivity and food is one of those things that can really bring all kinds of people together on a great cultural share.
08/13/22 OUTSTANDING demonstration on HOW to make Knishes. Great job! Love your voice and accent 🙂
I was searching for a video to make knish, and here you are! I enjoyed your video very much. I am a New Yorker and would buy a delicious knish daily after high school. They were a warm yummy treat,such pleasant memories! Your recipe I intend to duplicate. I appreciate your words of wisdom most of all, they continue to ring true. Thank you for sharing your recipe, love of cooking and so much more!
This was Exactly what I was looking for. You made me cry when you mentioned your Bubbe. I think my late dad used to go to your place in nyc on his way home to Brooklyn to bring us a treat now and again. From this Brooklyn born gal I say yasha koach. Thanks and be well. I will be making these soon.
Thanks so much for sharing! Your comment brought a huge smile to my face!
Thanks for your generous video. I stopped at Yonah Schimmel’s many a morning to buy a knish or blintz for breakfast. Even in the 70’s, Yonah Schimmel’s had a sense of great age. Besides Katz’s, the pet/minibike shop, the foam rubber store at Allen Street, and a bodega way down at Ave D, Yonah Schimmel was practically the only other business open on Houston Street’s east end in the 70’s. There were the terminal shops on Essex with all the stalls inside, but I think that didn’t quite reach up to Houston and, if I recall correctly, even the clothing shops on Suffolk and Norfolk stopped just before Houston.
what about the pretzel store next to Katz-Guss Pickles-or Ratners on Delancy - good stuff-we would walk, yes walk from 92nd and 1st ave for all this good stuff and the bakery for the marble rye and black and white cookies - great memories
The delivery of this video for get about it baby thats home baby!!
Appreciate this video. Going to try making some meat and potato & onion knishes with a friend. Just treated him to his first Jewish deli experience with a malted, knishes, blintzes, Reubens and grilled pastrami with cole slaw, swiss and Russian dressing on rye. Some good stuff from the bakery too and he’s hooked. Def gonna try these and some latkes.
Awesome! Enjoy!
@@cookjewishy1182 You’re welcome. Love your videos and we watched a bunch. You’re right, many videos have people talking about Jewish foods and traditions and all of that, which is great. But we wanted to see them actually made so we could try it as you mentioned. I worked at a Jewish deli for 2 years in college so I got to try so many different Jewish foods and def know what I love and enjoyed. Loved their knishes the best with gravy and their sweet and sour cabbage rolls were also tasty. Their sauce had a few raisins in it and it was delish. It was a nice change from the tomato based ones but I haven’t seen that on a menu since.
Whata Beautiful Thing! Thanks for posting...JJ
I came for the knish, but I'll stay for his philosophies on life
I might be the only one to say this cause I’m not a New Yorker but I LOVE your accent!!!!! At first I thought you were Larry David. Lol. Anyway, the whole video was pretty cool. Thanks from a Canadian Jew to you. 🇨🇦🕎
Great narration I’m a Brooklyn guy so I was getting homesick 😂
I am too, born in Brooklyn, raised in Manhattan and then NJ, now in the Midwest. Nothing like the northeast and NYC! Miss it very much. Also, I miss the accent because when I was living there, I never thought of it--but now I see the way he says "woirld", "woirk surface" "poifect," etc. Love it.
I’m just here for the accent. Wattah; bottled or from da tap?
Love your style, and your accent, and the way you do knish pastry. So relaxed.
Thanks for the kind words! Glad you enjoyed it!
Hi, Thank you so much for sharing yourself today. I live in Washington State now, near Seattle, I was Raised in South Philly in the 60's and 70's. I surely miss all of the good food! There is no place here or the surrounding areas that has good deli food! Someone could become very rich if they were to open a good deli here! We don't even have good rye bread! 🥺🥺🥺
Oh my goodness. I'm from NY and I love listening to you while you're making the knish!!! Im trying the recipe today!
How did they come out?
Thanks so much for this video! I was pretty successful, (needs some tweaking as I learn and practice more and more) but a video is worth 1000 words. Mine were light, and delish and my Bubbie, (let her rest in peace) would be proud! I have shared (upon request) your video on my fb page, when asked for "the recipe". Thank you so much, once again!!!!
Thanks so much! Wonderful to hear!
Just put them in the oven. I will see how they stack up to knish nosh over on queens blvd. I heard that Yonah Schimmel changed their recipe sometime in the 2000s, thats what the 3rd gen of Yonah Schimmel eaters of my family said lol. Your accent sounds like a heavier version of my grandfather's cousin from fordham road that came here in the 30s. I subscribed, keep it up this content is great.
How did they come out? :-)
@@cookjewishy1182 They came out great! I made them a little too small but the flavor was spot on. I froze them in ziplocks, and the flavor is still good but not the same as fresh when they are reheated. The recipe has the nod of approval from my grandmother who grew up eating knishes in brownsville in the 1930s. Thanks for the recipe, it's a keeper.
@@thanelovers So glad to hear the story and to hear that your grandmother approved! Thanks for sharing!
That looks so delicious. Thank you. God Bless
Thank you for this video. I'll be making knish for the first time. Level of detail is perfect!
awesome! Let me know how they come out!
I left NY at age 20. And since then my old neighborhood of Williamsburg, like much of Brooklyn, has been totally gentrified. (Something that I'm sure the astronomical rise in rental rates fully contributed to.) Hearing this guy speak takes me back home. I do miss it and I could listen to him all day. Let's hear it for the real New Yorkers! 💕😉😚💕
It also remember of willambury my neighbor i was from grandam and Humboldt st i l8ve that pkace and the deli that was live greeting from Puerto Rico sonnita
L9ve new york city that l8fe baby
New York New York like frank sintran say love that italian boy greeting from Puerto Rico
Agreed!!! I love this guy. Could listen all day!!!!
10 out of 10 on the knishes - enjoyed the entertainment along with the instruction
Thanks for letting me know!
Food is love and you share your love with us regularly.
I also use to like kasha knishes in addition to the potato.
Thank You for bringing back my childhood memories with my Nana.😊
Shalom!! its a nasty cold and wet day here today so I got your vid up again and made YOUR Knish.... my mom always used a drinking glass sized mold but I wanted to try your jelly roll style... OY VEY, AMAAAZZZZING!!! I too like you think of feeding my fam and the enjoyment of eating delish comfort food and laughing around the kitchen island... but mostly like you, I love feeding them from my heart... family first buddy.. Hanukkah will be here before we know it... I hope your all together and making more memories
I studied your video a dozen times before trying the recipe today. The knishes came out bigger and in a different shape, but they are so delicious.Great recipe and you remind me of old times in Brighton Beach.
So great to hear! Thanks for sharing!
The magic and mystery
Oh my....I love this video! Thank you so much for the commentary along the way. Enjoyed this tremendously! I'm going to try my hand at these. They look delicious! I'm from North Carolina and I've never been to New York in my life but really interested in all the different dishes and how they are made. 🤗
Thanks for sharing! Let me know how they come out!
Love the video... I thought abt my dad, he was the king in his kitchen too🙏💯👌🏾🤗😁
Awww, thanks! And thanks for watching!
Great video. Miss my Brooklyn knishes and experimenting with my recipe here in Florida. Picked up some good tips from you. Thanks my friend!
These look delicious. And I love your old school NYC accent. Don't hear that a lot anymore.
Thank you. I enjoyed watching your technique
Great video and love your attitude, definitely need more love in this world. Wish you were my neighbors
Thanks!
This is really making me hungry. Thank you!
I'm not Jewish but I love kniches. I have not been able to find them where I live and I have been craving those delicious treats. Now I have this recipe and will finally have my knich. Thanks
I hope they came out great!
Love your thoughts as well.
Love your video. I am trying knish your way
I hope they come out great!
Thank you so much. I planned to make kinish the first time and your video was very helpful and it looks so good. I live in NYC so Katz deli on East Housten Street is the place to get Kinish or hot pastami sandwishes or hot corn beef sandwiches yum, yum.
Great to hear! Please let me know how they turn out! I love the pastrami at Katz's too! Can't wait to be able to travel to the East Coast again!
RECIPE
MIXTURE
Boil potatoes. Drain and mash. Chop and add parsley.
Set aside
Saute chopped onions until good and brown (Shmaltz optional). Salt well.
Set aside.
Put onions in mashed potatoes mixture. Deglaze pan with about half a cup of vegetable stock (chicken stock optional). Simmer and scrape pan. Add to potatoe onion mixture. Season to taste. Set aside.
DOUGH
3 cups flour in bowl.
2 eggs.
Half a cup of oil.
Tsp salt.
Tbsp apple cider vinegar.
Beat eggs. Mix with liquid ingredients. Add to dry mixture of salt and flour. Mix well. Add flour as needed. Until dough sticks to its self better than the dough.
Scrap dough out to flat surface. Avoid activating too much gluten. Knead moderately. Philosophize kneadlesly.
Let dough rest for about 30 minutes.
Flour surface well
Roll dough out. Start by hand to degas. Use roller to elongate dough into large rectangular shape. 14-16 inches wide, 3 to 3 and a half feet long (40 inches to 14 inches). Dough is elastic, feel free to shape.
Add potatoe and onion filling to flattened dough. Add in elongated manner creating a filling log about 3 inches away from an end. Use the 3 inches to wrap and stretch over log. Proceed to roll entirely. Few holes are ok. Layers will be present. Pinch edges to create seal to make sure dough doesnt unravel.
Cut log at desired length (1 and a half to 2 inches). Pinch edge pieces shut slightly. Open or pinched shut is optional. Open ends should be placed down on greased baking pan.
About 20 kinish should be made. Egg wash with beaten egg. Egg yolks only wash is optional. Make sound effects.
Put in oven 375 for 35-45 minutes. Golden brown is best.
Le chaim.
Biteavon!
How much water goes to the dough?
THATS NOT a kinish recipe
They have no meat or dairy or eggs
This is his recipe
And it's nothing like any kinish I've every seen ate anywhere in Brooklyn NYC nowhere in NYC
Great demonstration...Thanks....can't wait to try and then eat them.
more videos - I like the way you pass around the love
I agree -- I need to make some more for sure! Any suggestions for what you would like to see?
Thank you! Blessings Abound!
Potato knishes
This machine creates potato knishes
Awesome video with great detail. I'm new to knish making and loving it! Your techniques are the best I've tried...thank you 👍
I Love this I feel like I am home thank you so much! It’s a beautiful thing! Normal happy family home..
..
Thanks so much for the video. I got the same flour today.
Thanks for sharing your technique. Most enjoyable! aleichem shalom
Thank you! Shanah Tovah Umetukah
Thank you for a most informative and highly entertaining video, missing new York and those incredible knishes, challas, smoked fish lox, hamentashen, incredible rolls, buns, Jewish delis and bakeries, yummy foods!
That looks so good! Thanks for the recipe 😋
Thanks for watching! Let me know how they come out!
Great video! Loved it. I would love to see a follow up video of different traditional knish fillings.
great video, great vibe, and delicious looking knishes. peace to you and your family.
Thank you, and the same to you!
I had a lot of mashes potatoes left from the other night so I wanted something different and made this GREAT .
I can't tell you how nice it was to find this, I'm an NYC man stationed in NTX and miss knishes very much. I was wondering if you could make a video on how to make Kasha Kinish (my favorite) I would very much appreciate it.
This is what a conversation between my wife and I sounds like. Kings Highway girl and a Canarsie guy. 😂
Love the video...never eaten or made a Knish. Now, I'm going to try it. Badda Boom, Badda Bing! #awesome.
Planning to make this!
Really enjoyed watching. I love Knish! Haven't made them in a long time. Now I want to. I am going to subscribe and see what else you do. Thanks.
Thanks!!
Such a great video - thank you! I am currently reading KNISH: In Search of the Jewish Soul Food by Laura Silver. Not kidding - I found your video just I was reading the section on Yonah Schimmel's (100 years on the Lower East Side). Have never had a knish but have always been a lover of any kind of hand pie. Definitely going to do a knish project using your instructions.
Wonderful! I would love to hear how your knish come out!
Nice video, thanks for posting!
Thank you for watching!
love the commentary. good job
Great Recipe, Came out Fantastic 😍 .Toda Raba Bubbie
FANTASTIC GREAT JOB
Love the standing rock t shirt😁
Thanks! Water is life!
Love your video. Love your accent. I bet you are handsome too. Keep making those videos
It's a Beautiful thing!
Thnx👍✌️
Thank you. God bless.
I have a request. I LOVE LOVE LOVE blintzes. Could you do a tutorial?
Great idea! I'll see what I can do ...
You're New York or Jersey, I had to subscribe! You're fun! New York Here!🥰
You must be from Boston on New Hampshire on New England I love the accent
Myself his accent remember my days back i living in Puerto Rico i missing the itian accent live itian i wish i was eating there.bess your hands wishing see that face
Thank you so much for this video. I’m a WASP in west Michigan, but I miss the knishes I ate when growing up in Jersey. These instructions were so helpful... they came out wonderfully.
Thanks so much! Glad you enjoyed!
Do you know how to make schnitzel?
Love that you show the how to.
Yuuuummmyyy!
love your channel
My daddy was Jewish I wrote down here in the south I don't know how to make one but I want to make one
Are you saying oungyuns?
I just made them, again. But did I make 30 knishes, or 30 knisheme? I’m guessing knishes because it’s Yiddish and not Hebrew. Yes?
You know, I think it always "knishes" or just "knish". I hear some people say "knish" for both the singular and the plural. It's all good.
I subscribed. Do you make gribenes or choped liver? I love to see how other people make dishes with schmaltz. Long lost art
Yes, indeed! And I'll have some new videos coming soon for Pesach. Thanks for watching!
Did you get those new videos up on gribenes, etc? Thanks again for your beautiful learning and beliefs. I love to feed my family nutritious foods too
@@knightsofneeech I still haven't gotten around to chopped liver, but I do have a gribenes video at ruclips.net/video/i3LmmxpIt8Q/видео.html . It was actually my very first video, so it's not very refined. I hope to make a better one one of these days. Life has gotten in the way a bit of keeping up with making new videos, but I hope to return to it.
Great video! You sound like an actor in the Godfather movie. Good Brooklyn accent! Use-guys should appreciate that accent.
Great accent!
Well you must've loved doing the video because you certainly didn't rush that.
I. Fischer-tree: You are a troll. It's not funny.
I. Fischer-tree: It's what I live for.
Troll
The magic and the mystery
You don't need to add all that extra flour. It'll make the pastry dry. Just knead it and then let it rest a few minutes, and knead again, and it'll eventually get less sticky as gluten forms.
Hey you gotta be from Brooklyn
I like this guy. I just wish he pronounced oil as "earl." Other than that, a tremendous video.
👍
You know the song?
Look great 24minute Watching to conect and #Sub
I hope he was kidding about the dog hair.
The dough is nothing like a NY knish. I cant find anything even close.
5
You can't find these in Israel! Instead there are Borekas.
I'll have to make those sometime! Thanks!