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The standard knishes at Corky and Lenny's in Cleveland are made of chopped-up liver. Is this unusual? (They also have potato and corned-beef knishes.) Mwalcoff 23:30, 16 August 2005 (UTC)
-- Happylobster 21:24, 9 November 2005 (UTC)
As someone who grew up in Brooklyn, when some guys were going out to get some "Knish" they didn't always mean these potato "dumplings." Is this usage common enough to be included? 69.228.240.57 06:24, 28 November 2005 (UTC)
You eat knishes with mustard? No, you eat knishes with gravy, if anything. At least that's the way we do it in Cleveland -- Mwalcoff 00:13, 13 January 2006 (UTC)
I'd like to try that sometime! But the classic way to eat a New York City knish is with mustard. Usually the brown Gulden type. Ketchup is okay, too.-- Magmagirl 14:57, 13 January 2006 (UTC)
I grew up in New York City in the 1950s and '60s. We almost always put brown deli mustard, never gravy, on our potato knishes. Pokey54 ( talk) 22:38, 19 September 2016 (UTC)
User 24.193.195.201 has stated that sauerkraut, onions, kasha (buckwheat groats) or cheese are traditional fillings. Growing up in NYC, I have never seen these varieties, only the potatos or ground-meat. Has anybody else seen these other fillings? Dyl 01:23, 24 January 2006 (UTC)
I've seen kasha and spinach, other than potato, but that's about it. Sauerkraut sounds like it'd be good though!-- Magmagirl 18:54, 6 February 2006 (UTC)
How in the HELL can a Hot Pocket be counted as a knish?!
Are there places outside NYC where you can buy knishes on the street? Cleveland and Toronto have large Jewish populations, but there's no such thing as a knish vendor there. I doubt you'd find one in LA, either. -- Mwalcoff 01:49, 6 April 2006 (UTC)
The article places home of the knishes in Eastern Europe. I've travelled widely in eastern Europe and never encountered anything vaguely similar to the New York knish. I suppose that knishes might have been consumed exclusively by eastern european Jews and thus left no mark on the host culture. But that hardly seem likely, as everywhere I've ever been, ethnic food tends to be quickly integrated in the host culture independently of the status or level of integration of the ethnic group - a point perhaps worthy sociological study. Returning to the question of origins, I suppose that the name knish sounds a bit like German Knödel. Yet the Knödel is homogeneous and in all variations lacks a bread crust. I was hoping to come across a knish expert who could enlighten my on the question of origins.. -- Philopedia ( talk) 16:08, 22 November 2007 (UTC)
The knish is part of the large blin family, first cousin to the blintz. Why does that seem odd? NaySay ( talk) 19:23, 22 November 2007 (UTC)
Blinis aren't actually like crepes, because they have no eggs. They are more like slightly risen thin flour tortillas. In the case of knishes, there is no leavening added to the blin, which is rolled out strudel-thin. The dough is then wrapped around a hunk of filling and either fried or baked. Actually, except for the fact that strudel is pulled rather than rolled, a strudel is a good analogy, and may also be from the blin family originally. As for being native to New York, no they're not. I remember all the elderly "old-country" street vendors from my childhood who didn't even speak English. I don't know where the word knish came from, but it may be one of those Yiddish transliterations of Russian which pepper the Yiddish language or some version of knoedel. I just don't know. NaySay 72.221.71.74 ( talk) 20:36, 29 November 2007 (UTC)
The Jewish New York style knysh is unknown in Israel. And seems to have been created by the immigrates in New York itself. -- 2.54.54.62 ( talk) 11:19, 29 April 2011 (UTC)
It seems to me that the knish is much more like Sephardic borekas than blini. They could have been introduced to New York by Sephardim from Southeastern Europe, the Mediterranian or North Africa. Pokey54 ( talk) 22:56, 19 September 2016 (UTC)
The article proposes various ethnic foods as related to the knish. Personally, I don't find this convincing, and I suspect that anyone who has consumed an empanada (Argentinian, Colombian or Bolivian varieties - all of which are usually served with a sauce of some kind) would agree with me. True, the candidate relatives all represent warm, hand sized, bread wrapped, tasty tidbit. But then, practically every ethnic group has bread: The surprising thing is that there are group who don't come up with some dish of the sort. In the absence of a geneological analysis, my proposal is to delete the reference to related products..
-- Philopedia ( talk) 16:08, 22 November 2007 (UTC)
"The Texan klobasnek?" Er, what? — Preceding unsigned comment added by 104.137.231.145 ( talk) 20:05, 6 July 2015 (UTC)
I am a German author and I can safely assure non-Germans that it is virtually unknown here; it is also a telling sign that there is no German wiki site on knish. If it is agreed that knish and Knödel are similar though different kinds of dumplings, then the designation "German" snack food should be taken out.-- Tmg1165 ( talk) 06:31, 2 September 2010 (UTC)
As a result of no-one arguing in favour of keeping "German" as attribute for its origin I have now removed it.-- Tmg1165 ( talk) 13:58, 14 September 2010 (UTC)
There's a 'citation needed' flag on the statement that both Jews and Gentiles eat knishes. I believe this link qualifies as a suitable reference: http://books.google.ca/books?id=Fnq4K16o328C&pg=PA164&lpg=PA164&dq=do+gentiles+eat+knishes&source=bl&ots=w3nK51OmqQ&sig=M09yp6zrADH6qPwA9zfgKcAEmwI&hl=en&sa=X&ei=CnLcUqWOAs_6oATk6YDABA&ved=0CE0Q6AEwBjgK#v=onepage&q=gentile&f=false
It says a manufacturer of knishes (among other things) serves a very large non-Jewish clientbase. 108.180.252.74 ( talk) 00:51, 20 January 2014 (UTC)
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The standard knishes at Corky and Lenny's in Cleveland are made of chopped-up liver. Is this unusual? (They also have potato and corned-beef knishes.) Mwalcoff 23:30, 16 August 2005 (UTC)
-- Happylobster 21:24, 9 November 2005 (UTC)
As someone who grew up in Brooklyn, when some guys were going out to get some "Knish" they didn't always mean these potato "dumplings." Is this usage common enough to be included? 69.228.240.57 06:24, 28 November 2005 (UTC)
You eat knishes with mustard? No, you eat knishes with gravy, if anything. At least that's the way we do it in Cleveland -- Mwalcoff 00:13, 13 January 2006 (UTC)
I'd like to try that sometime! But the classic way to eat a New York City knish is with mustard. Usually the brown Gulden type. Ketchup is okay, too.-- Magmagirl 14:57, 13 January 2006 (UTC)
I grew up in New York City in the 1950s and '60s. We almost always put brown deli mustard, never gravy, on our potato knishes. Pokey54 ( talk) 22:38, 19 September 2016 (UTC)
User 24.193.195.201 has stated that sauerkraut, onions, kasha (buckwheat groats) or cheese are traditional fillings. Growing up in NYC, I have never seen these varieties, only the potatos or ground-meat. Has anybody else seen these other fillings? Dyl 01:23, 24 January 2006 (UTC)
I've seen kasha and spinach, other than potato, but that's about it. Sauerkraut sounds like it'd be good though!-- Magmagirl 18:54, 6 February 2006 (UTC)
How in the HELL can a Hot Pocket be counted as a knish?!
Are there places outside NYC where you can buy knishes on the street? Cleveland and Toronto have large Jewish populations, but there's no such thing as a knish vendor there. I doubt you'd find one in LA, either. -- Mwalcoff 01:49, 6 April 2006 (UTC)
The article places home of the knishes in Eastern Europe. I've travelled widely in eastern Europe and never encountered anything vaguely similar to the New York knish. I suppose that knishes might have been consumed exclusively by eastern european Jews and thus left no mark on the host culture. But that hardly seem likely, as everywhere I've ever been, ethnic food tends to be quickly integrated in the host culture independently of the status or level of integration of the ethnic group - a point perhaps worthy sociological study. Returning to the question of origins, I suppose that the name knish sounds a bit like German Knödel. Yet the Knödel is homogeneous and in all variations lacks a bread crust. I was hoping to come across a knish expert who could enlighten my on the question of origins.. -- Philopedia ( talk) 16:08, 22 November 2007 (UTC)
The knish is part of the large blin family, first cousin to the blintz. Why does that seem odd? NaySay ( talk) 19:23, 22 November 2007 (UTC)
Blinis aren't actually like crepes, because they have no eggs. They are more like slightly risen thin flour tortillas. In the case of knishes, there is no leavening added to the blin, which is rolled out strudel-thin. The dough is then wrapped around a hunk of filling and either fried or baked. Actually, except for the fact that strudel is pulled rather than rolled, a strudel is a good analogy, and may also be from the blin family originally. As for being native to New York, no they're not. I remember all the elderly "old-country" street vendors from my childhood who didn't even speak English. I don't know where the word knish came from, but it may be one of those Yiddish transliterations of Russian which pepper the Yiddish language or some version of knoedel. I just don't know. NaySay 72.221.71.74 ( talk) 20:36, 29 November 2007 (UTC)
The Jewish New York style knysh is unknown in Israel. And seems to have been created by the immigrates in New York itself. -- 2.54.54.62 ( talk) 11:19, 29 April 2011 (UTC)
It seems to me that the knish is much more like Sephardic borekas than blini. They could have been introduced to New York by Sephardim from Southeastern Europe, the Mediterranian or North Africa. Pokey54 ( talk) 22:56, 19 September 2016 (UTC)
The article proposes various ethnic foods as related to the knish. Personally, I don't find this convincing, and I suspect that anyone who has consumed an empanada (Argentinian, Colombian or Bolivian varieties - all of which are usually served with a sauce of some kind) would agree with me. True, the candidate relatives all represent warm, hand sized, bread wrapped, tasty tidbit. But then, practically every ethnic group has bread: The surprising thing is that there are group who don't come up with some dish of the sort. In the absence of a geneological analysis, my proposal is to delete the reference to related products..
-- Philopedia ( talk) 16:08, 22 November 2007 (UTC)
"The Texan klobasnek?" Er, what? — Preceding unsigned comment added by 104.137.231.145 ( talk) 20:05, 6 July 2015 (UTC)
I am a German author and I can safely assure non-Germans that it is virtually unknown here; it is also a telling sign that there is no German wiki site on knish. If it is agreed that knish and Knödel are similar though different kinds of dumplings, then the designation "German" snack food should be taken out.-- Tmg1165 ( talk) 06:31, 2 September 2010 (UTC)
As a result of no-one arguing in favour of keeping "German" as attribute for its origin I have now removed it.-- Tmg1165 ( talk) 13:58, 14 September 2010 (UTC)
There's a 'citation needed' flag on the statement that both Jews and Gentiles eat knishes. I believe this link qualifies as a suitable reference: http://books.google.ca/books?id=Fnq4K16o328C&pg=PA164&lpg=PA164&dq=do+gentiles+eat+knishes&source=bl&ots=w3nK51OmqQ&sig=M09yp6zrADH6qPwA9zfgKcAEmwI&hl=en&sa=X&ei=CnLcUqWOAs_6oATk6YDABA&ved=0CE0Q6AEwBjgK#v=onepage&q=gentile&f=false
It says a manufacturer of knishes (among other things) serves a very large non-Jewish clientbase. 108.180.252.74 ( talk) 00:51, 20 January 2014 (UTC)
Hello fellow Wikipedians,
I have just added archive links to one external link on
Knish. Please take a moment to review
my edit. You may add {{
cbignore}}
after the link to keep me from modifying it, if I keep adding bad data, but formatting bugs should be reported instead. Alternatively, you can add {{
nobots|deny=InternetArchiveBot}}
to keep me off the page altogether, but should be used as a last resort. I made the following changes:
When you have finished reviewing my changes, please set the checked parameter below to true or failed to let others know (documentation at {{
Sourcecheck}}
).
An editor has reviewed this edit and fixed any errors that were found.
Cheers.— cyberbot II Talk to my owner:Online 23:33, 30 March 2016 (UTC)