Frayda, thank you for making memories. I was you when I was younger helping my Bubby make the gefilte fish. Today I am the designated Gefilte Fish maker and I am afraid it may end with me. No Yontif is the same without my fish. Your bubbys recipe is quite similar to mine...it is a joy to watch. Thank you for posting this. Peggy Fixman, Montreal
Oh I love this Bubbe! Gib a leck! Braucht ein bissle salz und a bissl zuker...and then she pours a lot in! So funny. Das schmekt beesa!! Jo das schmekt bessa, Liove it!
I only made gefilte fish from scratch once and don't intend to do that again but I loved listening to her speaking the first language I heard as a baby. it brought back good memories. we don't hear yiddish anymore my last aunt who still spoke it is gone. and I miss hearing it. so thank you for posting this.
Very enjoyable! I was surprised that I remembered so much Yiddish from my grandparents. I made gefilte fish yesterday, but I used the food processor for everything!
I love to cook, and love learning from elders about cooking even more. Tell bubby I love her and keep cooking with all that love. I watched this about three times just because how she taught it 👩🍳👌👏👏👏👏🙌🙏🙌🙏
Thank you for posting this GREAT video. It reminds me my grandmother in her kitchen.... What a language, what an humour !! The only question is about the exact weight of sugar and salt :))))) Serge from Paris
Carp makes the best gefilta fish…… but use whatever fleshy fish you can find and reserve the skins for traditional fish-skin wrapping. Avoid tasteless American salmon. This recipe is ok but add a little grated fresh ginger and lime, and avoid all that too much sugar and salt. Make a broth from skins and bones, a white onion and sliced carrot with a little salt and white pepper, for poaching. Wrap each in a previously removed fish skin and secure with toothpick. This is the traditional method……… poach gently for 15 to 20 minutes in the fish broth and serve hot/ warm topped with a carrot slice from the broth …..with single cream. Miss Jenny
So soothing to hear spoken Yiddish. It's been a minute.
What I love about this is the Yiddish spoken ..... I miss hearing it
Frayda, thank you for making memories. I was you when I was younger helping my Bubby make the gefilte fish. Today I am the designated Gefilte Fish maker and I am afraid it may end with me. No Yontif is the same without my fish. Your bubbys recipe is quite similar to mine...it is a joy to watch. Thank you for posting this.
Peggy Fixman, Montreal
Oh I love this Bubbe!
Gib a leck! Braucht ein bissle salz und a bissl zuker...and then she pours a lot in! So funny. Das schmekt beesa!! Jo das schmekt bessa,
Liove it!
I love Bubby Chanele. This video was fabulous - loved to hear Yiddish spoken - reminds me of my grandmother. Thank you for posting!
I only made gefilte fish from scratch once and don't intend to do that again but I loved listening to her speaking the first language I heard as a baby. it brought back good memories. we don't hear yiddish anymore my last aunt who still spoke it is gone. and I miss hearing it. so thank you for posting this.
What a sweet lady. My grandmother was like that. A gentle soul and down to earth. Thanks for sharing her and her cooking w us.
Very enjoyable! I was surprised that I remembered so much Yiddish from my grandparents. I made gefilte fish yesterday, but I used the food processor for everything!
Memories from my grandmother. I understand
This video is pure gold.
My Mouth is watering... Bubby Chanele, you are ADORABLE!
Hugs and Knishes to you.
I love to cook, and love learning from elders about cooking even more. Tell bubby I love her and keep cooking with all that love. I watched this about three times just because how she taught it 👩🍳👌👏👏👏👏🙌🙏🙌🙏
lovely lady, shalom!
awww, seems like such a sweet lady! Just a kind soul!
Reminds me of my bubbe! Wonderful.
Your bubby is adorable!! Bless!!
This little bubee very tough in her own way
She's wonderful and seems so sweet
Best video on youtube! Thank you!
Wonderful! What a fantastic Bubby. Makes me miss mine.
Sehr gutes Gefilte Fisch Rezept
oy Frayda - a true eyshes chayil. What a joy to watch Bubby Chanele :)
xoxo
Steph
Adorable, sweet and warmheartning .
she's so cute!!!! i love her!
priceless!
Your grandma is so cute!!
they are clones!
amazing. flashbacks to my bubby.
OK, so I took German in high school and can understand so much of this!
LOVE you...
I wish she was my bubbe!!! Mine are long gone and didn't teach me how to make gefilte.
Thank you for posting this GREAT video.
It reminds me my grandmother in her kitchen....
What a language, what an humour !!
The only question is about the exact weight of sugar and salt :)))))
Serge from Paris
What's that song at the end called?
The Barry Sisters, Eishes-Chiyell!
Carp makes the best gefilta fish…… but use whatever fleshy fish you can find and reserve the skins for traditional fish-skin wrapping. Avoid tasteless American salmon. This recipe is ok but add a little grated fresh ginger and lime, and avoid all that too much sugar and salt. Make a broth from skins and bones, a white onion and sliced carrot with a little salt and white pepper, for poaching. Wrap each in a previously removed fish skin and secure with toothpick. This is the traditional method……… poach gently for 15 to 20 minutes in the fish broth and serve hot/ warm topped with a carrot slice from the broth …..with single cream. Miss Jenny
That would be fish stock (not stalk). Wonderful video, thank you
Nanny, when will the gefilte fish be ready?!
I'm sure this is as good as gefilte fish can get but veys mir, tasting raw fish, fey!
I buy sushi-grade fish for my gefilte fish so I don't have to worry about tasting it raw. ;-)
fish balls and not gefilie fisch. The fish skin (or fish steaks) must be stuffed with that mixture and then boiled and cooled until jellied
It's spelled Bubbe.
also Judisches Deutsch
Yiddish
BOBBES ARE BOBBES, THEY ARE UNIVERSAL INSTITUTION. SWEET INSTITUTION, , BOBBES ARE NO LONGER, THEY ARE LISTED HIGH IN THE MARKET
Bubby Chanele, Betty White has nothing on you.