Comments on: Gribenes (Or How To Make My Wife Happy)

By: Lorence

Lorence — Sun, 05 Jun 2011 18:53:05 +0000

I'm of hungarian jewish descent and I too had never heard of gribenes in all of my nearly 50 years until fairly recently. I had seen the GLT sandwich (Ilan Hall's, of "The Gorbals" restaurant & Top Chef fame) on one of the food channels. He does his gribenes differently, spreading the skin out, stretching it even, on a cookie sheet, the roasting it until crisp with a little salt and caraway (or whatever other seasoning, I used a bit of garlic salt). They come out flat, crispy and ready for putting on top o the toast, lettuce and tomato!
http://blogs.laweekly.com/squidink/2009/12/ilan_hall_the_gorbals_gribenes.php

There's a great photo of the GLT sandwich on TheGorbals.com, along with a shot of the deep fried bacon wrapped matzo ball...

By: Greg Bulmash

Greg Bulmash — Sat, 30 Apr 2011 23:35:39 +0000

Bev,

Glad I could help!

By: Beverly Schneider

Beverly Schneider — Sat, 30 Apr 2011 22:56:56 +0000

Just had to google fried chicken skins because my husband (a Queens, NY native) couldn't think of the exact word - was calling it gribens. (Close). He made some yesterday for the dog, who has a disease and won't eat (it's okay for dogs to eat this stuff) and now she is eating again. Viva la gribenes!!!

By: Greg Bulmash

Greg Bulmash — Thu, 10 Jun 2010 00:28:13 +0000

The oddest thing, 30 minutes before you posted this comment, I was talking about Gribenes with someone. Hadn't even thought of them in months. Serious cosmic coincidence.

By: kellie

kellie — Wed, 09 Jun 2010 23:42:19 +0000

only if i can come over for dinner .. mmmmm!!

By: kellie

kellie — Wed, 09 Jun 2010 23:41:00 +0000

IMO .. i'd leave out the onion and just fry up the chicken skin. mmmmm .. it's the BEST part of the fried chicken. many-a-time has my mom made fried chicken and gone into the fridge the next day for leftovers and found skinless chicken pieces. to this day, i deny having anything to do with their whereabouts.

By: Madeline

Madeline — Sun, 25 Apr 2010 00:07:19 +0000

Excellent article! Very enjoyable. I've just started making gribenes. Like vivi, I use the skin from the rotisserie chicken, not in the microwave, but in a skillet with onions & garlic. Yum!

By: Richard Yerzy

Richard Yerzy — Mon, 09 Nov 2009 19:02:09 +0000

I once heard Soupy Sales describe gribenes as something that killed more Jews than Hitler.
By the way, I'm a Jew and I found that funny.

By: vivi

vivi — Mon, 22 Dec 2008 23:26:30 +0000

I found a short cut. I take the skin off a rotisserie chicken and put it in the microwave. Works a treat for me.

By: Greg Bulmash

Greg Bulmash — Tue, 09 Sep 2008 06:42:30 +0000

Found out why gribenes was left out of my education in Jewish food. Called my dad today and asked how it is that I'm nearly 40 and had never heard of gribenes. His reply: "Oh, yuck! Because they're gross!" Tonight I threatened my wife that I'd make gribenes and then fry latkes in the schmalz. Mmmmm.

By: Lisa D

Lisa D — Tue, 09 Sep 2008 02:05:32 +0000

OMG. I'm going to float down the street on my own drool.

Duck gribenes, HO!!!!

By: VaÐ»

VaÐ» — Mon, 08 Sep 2008 09:45:46 +0000

Sounds delicous.. and btw tell the doctor about that 106 year old (now may be more) year old guy that don't go a day without a glass of wine and a pipe!