From Pickles to Posh Tour, Part 3
RUSS & DAUGTHERS
You might ask, By the way, what a gnosh, or is it spelled, nosh, is? It's a Yiddish word for snacks/appetizers, which brings me to the next topic. "Russ & Daughters" is the place to go. Mark Russ Federman is the third generation of the Russ family to run this shop. About a couple of years ago, Mark Federman insisted on using New York water as a necessary key ingredient for enhancing the flavors in New York. The EPA proceeded to fly in gallons of New York water to Washington D.C. when he made bagels and pickles. Oh well, this is where the term "Terre (?)" comes in. Pizza Makers, Pickle Makers, and Bagel Makers agree with Mark Federman, in that the New York Water is a key component to making the flavors of New York unique to New York. "Terre Noire" (I'm really not sure if I spelling it correctly) is a term that the key ingredient comes from the environment.
YONAH SHIMMEL KNISH BAKERY...since 1910
This was our last stop. Knishes are potato-filled pasteries. It kind of tastes like and Indian Samosa, but the pastery shell is baked, therefore soft. The other difference is it is traditionally eaten with mustard. I liked it better without the mustard. This was delicious and warm soothing the preceding pickle experience. This concludes the summary of the "Pickles to Posh Tour."