In the Soviet Union, probably every housewife knew what forshmak was. If only because it uses the simplest products that could be bought even in times of total shortage. And the dish is easy to prepare; it can be prepared even when returning late from work.
Now people have begun to forget what forshmak is. And in vain: despite the modesty of the required ingredients, the dish remains tasty and tender, worthy of being served on a festive table.
Example text:
- His cocks were finished, and since he was not in authority, there was no one to sign for him when he was transferred to forshmaki.
- Don't tell me riddles, you goat forshmak!
- It’s better to pay off than to give away a point... I don’t need mincemeat.
- There are chief roosters, forshmaki, working roosters, and it is said that the lowered caste has its own hierarchy.
Tags:
#Gopniks
Does the word have the correct meaning? Snotty
Handkerchief.
Forshmak Link to main publication
Moscow
Jewish recipe for herring mincemeat
Among experts, he is considered almost the most correct. Here the set of components is somewhat wider. For a large herring (the fattest specimen is selected) you will need two eggs, an onion, a sour apple, two white buns and a 100-gram piece of butter.
Auxiliary ingredients include spices and milk, which will take about one and a half glasses. You need to soak the baked goods in milk until they are completely softened, which is called “porridge”. Then the rolls are carefully, but not excessively, wrung out and set aside for a while. Herring, eggs, apples and onions are processed with a meat grinder. The bun mass is added to the already mixed mincemeat. The last thing to add is the oil - it should be softened first so that it fits into the “pate” more smoothly. Classic Jewish herring mincemeat involves using only black pepper as a spice. However, you shouldn’t strictly follow this rule; you can use any seasonings that you like and that go well with the fish.
What does farshmachka mean?
There are several interpretations of this word.
Be sure to try it - very tasty.
And the third meaning of the word “farshmachka” is blowjob. This is how teenagers in the modern world call girls who “go hand in hand” using the skill of oral mastery.
What is "mindfuck"?
“Mindfuck” (“mindfuck”, in Russian) are such seemingly harmless images, upon closer examination of which you can discover a detail that will either make you laugh out loud, or build a wall of bricks, or simply be perplexed. Here are a few examples of mindfucks (I’ll post what’s wrong with the pictures in the comments to the answer):
2 2 · Good answer
What is eshkere?
The word “eshkere”, according to one version, comes from the English expression “Esketit”, which is a distortion of “Lets get it”, which can be translated as “let’s stir it up”.
In popular American culture, this word was made famous by rapper Lil Pump. And in Russia this meme became mega-popular when the rapper Face started using it.
6 8 · Good answer
What does ღ℣ꮠꮅღ mean?
Vashcheta is a VIP and hearts.
They’re sitting there, being smart, I’m crazy)
I am equally surprised by people who use such symbols in all seriousness and people who cannot read it)
What does this mean
1 4 · Good answer
The word parasite is comparable to “like”, “as if”, “this is the same”.
Used everywhere in the North Caucasus)
1 4 · Good answer
The simplest option
First, let's prepare the most basic mincemeat from herring. The classic recipe includes fish - cleaned and boned as much as possible. You should try to remove even small seeds. You will also need a glass of ground white bread crackers, one hard-boiled egg and a spoonful of vegetable fragrant oil. Salt and spices are added to taste. The ingredients can be varied, but pepper must be included in the mixture. All components are brought to homogeneity in a meat grinder or food processor. The resulting pate is beautifully laid out in a salad bowl or on a plate and decorated with sprigs of herbs.
Forshmak
See what “Forshmak” is in other dictionaries:
forshmak - A cold dish typical of Jewish cuisine. It is a pate made from minced herring, prepared without heat treatment. Forshmak includes good herring, previously soaked in milk or tea broth, the mince of which... ... Culinary Dictionary
FORSHMAK - (German). A hot, savory snack before lunch or dinner. Dictionary of foreign words included in the Russian language. Chudinov A.N., 1910. FORSHMAK hot appetizer made from minced meat with various varieties. impurities, especially herring. Dictionary of foreign words,... ... Dictionary of foreign words of the Russian language
Forshmak - Forshmak means “snack”, “food before meals”, “anticipation”. In Jewish cuisine, this dish became national, although it was originally borrowed from East Prussian cuisine, where it was the name of a dish of fried herring, also served... ... Great Encyclopedia of Culinary Arts
forshmak - farshmak Dictionary of Russian synonyms. forshmak noun, number of synonyms: 5 • appetizer (23) • casserole ... Dictionary of synonyms
FORSHMAK - FORSHMAK, forshmaka, husband. (German: Vorschmack, lit. snack) (kul.). Casserole of minced meat or herring with potatoes. Ushakov's explanatory dictionary. D.N. Ushakov. 1935 1940 ... Ushakov's Explanatory Dictionary
FORSHMAK - FORSHMAK, ah, husband. A dish of chopped meat or chopped herring baked with potatoes. Ozhegov's explanatory dictionary. S.I. Ozhegov, N.Yu. Shvedova. 1949 1992 ... Ozhegov's Explanatory Dictionary
forshmak - forshmak, kind. forshmaka ... Dictionary of difficulties of pronunciation and stress in modern Russian language
FORSHMAK is a signature Odessa cold appetizer. F.'s historical homeland is Germany, literally translated from Yiddish as “anticipation.” Two herrings, a slice of black bread, two hard-boiled eggs, one Antonovka apple, one hundred grams of butter, one ... Large semi-intelligible dictionary of the Odessa language
Forshmak - Boiled or fried beef, veal or lamb and herring, previously soaked, cleaned of skin and bones, pass through a meat grinder with a fine grid. Then mash the boiled potatoes with a wooden pestle, mixing them with the fried potatoes... ... A book about tasty and healthy food
forshmak - FARSHMAK, a, FORSHMAK, a, m. Not a good person; traitor, cheater, unreliable, vile person. Make minced meat for someone (or from someone) to punish, beat. Poss. from ug. in the same meaning; Poss. from the name dishes (German: Vorschmack snack); Poss. semantic and... ... Dictionary of Russian argot
Source
A little history
It is believed that forshmak was invented in East Prussia. Initially, the dish was consumed hot and prepared not only from herring (and fried), but also from any meat. The word Vorschmack itself translates as “snack”. But the world learned what forshmak was from the Jews. The popularizers of the dish themselves claim that they were the ones who invented it and only borrowed the name, which is easier for non-Jews to pronounce: proud Israelis call it “geakte gering,” that is, “chopped herring.” And mincemeat should be prepared exclusively from this fish and served cold.
In other countries, cooks also have a great idea of what mincemeat is, but they prepare it with variations. In Poland and Germany they like to combine herring with some kind of meat in a dish. This same option is considered a classic mincemeat in the Scandinavian expanses. In Finland, it gained particular popularity due to the fact that it was the favorite dish of the legendary personality - General Mannerheim.
Interesting definitions:
Ficwriters are the creators of fanfiction, and ficreaders are their readers.
Hippie battle means bottle (from the English bottle), and in the hip-hop subculture battle means competition, competition (from the English battle - battle).
Stunters is a generalized name for tracers (parkour), bikers, fire fighters, roller skaters, skaters (the list needs to be added) and other youth informal movements of street extreme sports.
Onotole rules! Little-known facts about Anatoly Wasserman. |
Who are the informals?
What is rock?
Emo, goths, punks and other subcultures
Classic forshmak: recipe in Odessa
Any Odessa resident will tell you and convincingly prove that they can cook mincemeat normally only in their hometown. It is difficult to argue with this postulate, since adherence to the recipe really provides the cook and eaters with an airy and incredibly tasty dish.
There are several differences from the previous recipe. Firstly, leave the buns aside, you won't need them. Instead, boil the potatoes in the same quantity until soft. Secondly, do not hide the milk, as it is required for soaking the herring. The fish must first be cleaned, and you can cut it into fragments, but not too small. Thirdly, before sending to mincemeat, the onion should be fried until golden and excess oil should be strained off.
Eggs and apples are preserved in the Odessa classic herring mincemeat, but butter is strictly prohibited. The ground products, if they turn out to be a little dry, are flavored with vegetable oil (but in moderation, so as not to overdo it). The dressing must contain salt, lemon juice and ground pepper. The rest of the spices are added according to the cook’s imagination.
FORSHMAK - how it is made in Odessa
There are many words in the Odessa vocabulary that people will not fail to use in conversations. They remember my trip to Odessa in the late 70s, and this is Pushkinskaya Street, a communal apartment in a two-story house, a specific smell and, of course, my wife’s grandmother Rosa, who cooked mincemeat, but not like today. The taste of Odessa dishes, naturally, was categorically different from those dishes that Odessa residents tasted while visiting friends in Moscow or St. Petersburg. Odessa relatives and neighbors are mentioned in conjunction with traditional Odessa culinary dishes, which include forshmak.
| I was lucky, I still found a cobbled street and a classic courtyard of old Odessa. The courtyards resembled large St. Petersburg communal apartments and, in the best of times, neighbors would gather in the courtyard, and each family would bring out their own signature treat. Therefore, mentioning only the names of traditional Jewish dishes led to long disputes at the table and conversations about who cooked it and how. And each guest, with the confidence of experts, argued whose grandmother prepared this dish better than what they were trying at the moment. |
I cannot vouch for the originality of the mincemeat recipe, but I tried to prepare the classic mincemeat, as Baba Rosa later dictated to me over the phone.
Reference . The very name of the dish FORSHMAK is translated from German Vorschmack (Vorgeschmack) - “anticipation, first sensation.” This is exactly what this snack should taste like.
How forshmak was made in Odessa. Any poor Odessa Jew could afford mincemeat, but... by buying herring at Privoz. The appearance of the herring is not necessary in the final result of preparing mincemeat.
| Privoz – a whole book is not enough to describe all the beauty and flavor of the Odessa market. On my next trip to Odessa, I found Privoz - but not the same. It was “ennobled” and the Odessa spirit and what is commonly called “classics of the genre” were practically lost. Of course, on Privoz they also sell pike perch, they sell mullet, there is also fresh flounder, but many other things traditionally Odessa disappeared with the construction of the new market. Even the seed sellers at the entrance to the delivery area disappeared. |
To prepare forshmak, you need to find a salted herring, and a fatter one, even if it’s not the most ostentatious one, of course, and you need to buy it only at Privoz, but I’m in Moscow and Atlantic herring, which, of course, is not the same. Any herring is suitable for making mincemeat. To make everything festive, you need two large herrings - we rely on them for all the other components of this dish, although each recipe varies greatly in ingredients.
The recipe for making mincemeat over the years had several features.
Traditional mincemeat is prepared like this.
Forshmak from herring.
This cold appetizer can be easily prepared at home. The recipe is not that complicated.
For mincemeat, salted herring must be soaked in milk for an hour.
Then remove the bones and grind the herring in a meat grinder.
Finely chop the hard-boiled eggs, mix with onion, also finely chopped, and add to the minced herring. This whole mass must be mixed thoroughly.
Add fresh butter to the resulting mass. After this, knead everything completely and place it in the shape of a fish in a herring bowl.
If this mincemeat is being prepared for a festive table, then you can decorate it with the whole head and tail of a herring.
The dish should be served chilled.
A more complex recipe for making mincemeat, but also closer to the true Odessa recipe, is the following option:
| After separating the fillet from the herring, soak it in milk overnight. Grandma Rosa soaked herring in old tea leaves, but still added milk. My neighbor’s grandmother told me that during the war she soaked herring simply in water with the addition of potato peelings. In general, soak it in whatever you want. If the herring is not very salty, you don’t have to soak it at all. |
Now boil four eggs (two for each unit of herring), separate the yolks from the whites. Add pepper to the yolks - both ground black and allspice. A teaspoon of mustard, two tablespoons of vinegar (preferably apple or grape), two teaspoons of sugar, a quarter cup of good vegetable oil, and grind it all well. In the meantime, half a loaf of bread with the rind cut off was soaked in the same milk in which the herring was soaked.
| Pass the herring fillet through a meat grinder, mix with the yolks, pass through the meat grinder again, but with the addition of two sour apples (Antonovka), also add two medium onions, use part of the whites and soaked bread (you must first squeeze it out). Mix the entire resulting mass thoroughly again. |
Now all that remains is the actual decoration of the dish. Place the resulting herring mass in a herring bowl, sprinkle with finely chopped green onions and garnish with the remaining finely chopped proteins and herbs. Just be sure to put it in the refrigerator for a couple of hours, and serve it on the table only when all the guests are already at the table.
You can eat forshmak in different ways . For example, I prefer to spread mincemeat on bread and butter, but you can just use a fork from the plate. Forshmak is eaten as a first course, as an appetizer, and for appetite, which is why it is called “forshmak” (anticipation). You can even have a glass of good cold vodka with the forshmak. You can also drink forshmak with vodka. Forshmak is a great thing, and it will be remembered, loved and eaten in Odessa even when there are no Jews left in it, which, however, is doubtful. Place the rest of the mincemeat in the refrigerator to eat tomorrow, if you can bear it. If you can’t wait, take it out of the refrigerator and finish it. Then you will sit and think: “But I probably ate too much.” But don’t regret, like I do now, that I don’t have ready-made mincemeat.
Here is another mincemeat recipe that you can easily prepare yourself.
Mackerel instead of herring
If you are not satisfied with herring, you can replace it with any other lightly salted fish. Mackerel is best suited for these purposes; it can be salted in a jar yourself without any difficulty or hassle (there are a million recipes).
This adapted recipe does not involve the use of chopping equipment. Skinless and boneless fish is finely chopped, the same manipulations are carried out with two boiled eggs and two jacket potatoes. Of course, both components are pre-cleaned. A couple of onions are also chopped into smaller pieces, but before being sent to the mass, they are simmered until golden, and after removal from the burner, a spoonful of soft butter is added to the frying. The forshmak is kneaded, seasoned, salted and served.
For beauty
Sometimes people's dislike for forshmak is often due to its unpresentable, faded appearance. Some aesthetes even refuse to try the dish, subconsciously expecting the same uninteresting taste as its appearance.
Ardent fans of fish “pate” have supplemented the classic recipe for herring mincemeat with some components, and now even the most capricious gourmet will not refuse to taste it.
To prepare the snack you will need carrots. It, like an egg, is boiled, but in a different vessel. The cleaned products are loaded into a blender along with the cut fish and brought almost to homogeneity. Then a package of processed cheese is placed in the bowl (it will make the mass more tender and add piquancy to the taste) and good butter, about one hundred grams. The final grinding, seasoning with spices and salt is carried out. The final touch is to lightly beat the “pate” with a mixer. It is needed to give it pomp and airiness. And let anyone dare to call mincemeat unattractive or tasteless - it will be an outright lie!
Prison and life behind bars
Nothing human is alien to prisoners, and they sometimes take each other’s lives. No special reason is needed for this, a small quarrel is enough, so killings in captivity occur quite often. But the latest mokruha in our colony is quite remarkable. She demonstrated that ordinary people, and even some employees, cannot understand the prisoners.
Mysterious murder
It all started with slippers. Or rather, the friendship of the authoritative Magi with the less respected Kid. The first had average height, build and size forty feet. The second one stood two meters tall and was distinguished by a heroic stature and, accordingly, a huge foot. These two were having a family life. They weren’t just friends, they were running a joint household. That is, food, clothes and problems were divided equally.
Naturally, when the Kid was freed, Mage got everything they had acquired. Including clothes and shoes. Maga had his large jackets, shirts and trousers altered by tailors to suit himself, and he simply wore Malysh’s homemade slippers. Fortunately, you don’t have to go far. They may be ten sizes larger, but they are too strong and warm. Anything is better than official wickerwork made of tarpaulin and rubber.
One stormy day, waking up just before we got up, we learned that during the night Maga had killed another prisoner - a normal guy, completely non-confrontational and respectful of his principles. As the employees said, the authority brutally strangled his victim in a local area. Moreover, the night orderlies claimed that these two did not quarrel, they just talked near the barracks, and this is the tragic result.
The worst thing is that Maga was detained by the officers who arrived in time at the crime scene, barefoot. He remained silent about the reasons for the murder, like a captured partisan in Soviet cinema. Although, as expected, a criminal case was opened against the murderer, he was locked in a cell in a pre-trial detention center and interrogated by prosecutorial investigators for a long time. Another strange thing was discovered a couple of days after the emergency. While walking around the forbidden fences (several rows of fences along the perimeter of the institution), employees found huge slippers. Since there were no traces around, it means they were thrown out of the zone through the barbed wire. The shift on duty decided that the prisoners were checking the alarm and preparing to escape. This was immediately reported to the operators. They remembered that Magu was arrested without shoes, although the weather was rainy and cool. And prisoners don’t walk around like that in a spit-soaked local area.
When the slippers were examined more thoroughly, they discovered that someone had shitted in them. The experienced “godfathers” immediately guessed the reasons for the murder, put the slippers in the bag and reported this to the “owner”. He also served a lot, so he believed in the version and called investigator Magee. The investigator had known the penitentiary system for many years and took the information into account. He pressed Magoo.
I don’t know how they injected him, but in the end the “mokrushnik” fell into insignificance and fully confessed. The investigator reported the results to his boss, a young careerist with family ties to the Prosecutor General’s Office. He did not believe in the veracity of the criminal’s confession and demanded that a full investigative experiment be carried out, especially regarding the causes of the conflict that allegedly arose over slippers. According to the law, this is correct. The investigator had no choice but to bring Maga to the zone and call two witnesses. This is how the rest of the prisoners learned the details.
It turned out that Maga went to relieve himself at night in a cesspool in the corner of the local area. Crouching in the “eagle pose,” he accidentally... well, in general, he shit not in the hole, but in his slippers, forgetting that they protrude from behind by almost half a meter. According to the concepts, this is called “forshmanutsya” - getting dirty. Magin “forshmak” saw a “decent guy” and said that he would report everything to the lads. “Those who are watching” for this can even be considered “offended”, especially since they already disliked Maga. Plus, they lost their power support in the person of the Kid. Getting caught in a cockpit is worse than death for some.
So Magee killed the eyewitness. He threw away his slippers and wiped his feet on the lawn. But this is not the main thing, but the fact that he was split, broken morally, and he agreed to an investigative experiment, which consisted in the fact that the killer had to prove the cause of the conflict. That is, what he defecated in his slippers. To do this, they brought Baby’s shoes, Maga was fed gruel with a laxative and was forced to push in the Zonov toilet under the protocol and in front of eyewitnesses. He got into slippers and went to another regime with an additional sentence and in the status of “omitted”, receiving punishment according to the law and according to concepts.
Based on materials from the newspaper “Behind Bars” (No. 6, 2013)
A Bavarian take on forshmak
Although not everyone considers this herring mincemeat classic, the Germans firmly insist that this is the only way “pate” should look. For half a respectable size herring, take a quarter kilo of meat. Beef, lamb and poultry are suitable; pork is considered not the best solution. The meat should be boiled, fried or baked - the choice is yours. The herring is soaked if it is too salty. This stage does not necessarily require the use of milk; you can get by with drinking water. Fish and meat are turned through a meat grinder.
Next step: a large onion is chopped and fried in vegetable oil. At the same time, potatoes are boiled and pounded - 2-3 tubers. Both workpieces are combined and mixed, after which they are added to the previous mass. Flour, thick sour cream and soft butter, taken a couple of spoons at a time, are also placed there. Once again we pass the base through the meat grinder.
The penultimate stage will be mixing the yolks of three eggs with pepper and salt into the mincemeat and beating their whites into a foam. They are added last and very carefully, with careful stirring, so as not to fall off. The mass is transferred to a mold, sprinkled with grated cheese, lightly sprinkled with oil and put in the oven for half an hour. The classic Bavarian forshmak is sent to consumers immediately, before it has cooled down. It is especially tasty accompanied by tomato and sour cream sauce.
Eating rules
Forshmak gives the widest choice in methods of consumption. It can be served with boiled potatoes with dill and mashed potatoes. Mincemeat goes very well with fresh vegetable salads or pickles. But it tastes best when it is an integral part of a sandwich. Bread, butter, “pate” - and the snack flies away at cosmic speed. Especially if the sandwiches are made small, for one bite. By the way, you can put the bread through a toaster, and then it will turn out absolutely amazing. By the way, beer lovers will certainly appreciate forshmak as an addition to a foamy drink.
