Talk:Gribenes

Bacon
That's a picture of bacon! https://commons.wikimedia.org/wiki/File:Shkvarki.jpg — Preceding unsigned comment added by 90.114.115.244 (talk) 23:01, 26 February 2020 (UTC)


 * Agree. That's pork cracklings (basically, bacon), not gribenes. Image should be removed. — al-Shimoni  (talk) 01:51, 8 August 2021 (UTC)

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Never buy crackling from a moyle?
Can someone explain the expression "Never buy crackling from a moyle?" I heard this in a debate and was unable to find explanation from numerous web searches. Wiki shows this article under disambiguation for "cracklings" so thought I'd ask here. If consensus is that this question is not relevant to this talk-page I am ok with removing (but please; let's get a consensus first). RainmanCT (talk) 21:20, 18 September 2009 (UTC)

consider what a moyle does, and what results after he does what he does, and what he could do with what results if he was unscrupulous and wanted to make money fast. It is a slur.--Richardson mcphillips (talk) 00:49, 20 September 2009 (UTC)

"Yes, it's just a wallet, but if you rub it, it turns into luggage!" —Preceding unsigned comment added by 168.251.194.19 (talk) 21:50, 9 December 2009 (UTC)

It's never used to mean "snot". You're confused. Snot is "schmutz". — Preceding unsigned comment added by 69.124.116.101 (talk) 07:53, 7 July 2018 (UTC)

Gribenes = greaves
Is it weired that neither article references the other? Larryyr (talk) 19:07, 23 January 2011 (UTC)

Deleted quotation
I deleted the quotation about the "tawny, well-watched scraps." It a quotation from "A Dissertation Upon Roast Pig," which is a part of Essays of Elia by Charles Lamb. The quotation itself is actually about crackling pig skin (pork!) -- not gribenes, which come from schmaltz (from chickens). Either way (pork or chicken, that is), the quotation has nothing to do with Jews' opinions on or tastes for gribenes. Lamb was Anglican I believe. Anyhoo, here's the culled quotation and also a link to the entire essay:

"There is no flavour comparable, I will contend, to that of the crisp, tawny, well-watched, not over-roasted, crackling, as it is well called -- the very teeth are invited to their share of the pleasure at this banquet in overcoming the coy, brittle resistance -- with the adhesive oleaginous -- O call it not fat -- but an indefinable sweetness growing up to it -- the tender blossoming of fat -- fat cropped in the bud -- taken in the shoot -- in the first innocence -- the cream and quintessence of the child-pig's yet pure food -- the lean, no lean, but a kind of animal manna -- or, rather, fat and lean (if it must be so) so blended and running into each other, that both together make but one ambrosian result, or common substance.
 * -Charles Lamb, Essays of Elia: "A Dissertation Upon Roast Pig" (http://www.angelfire.com/nv/mf/elia1/pig.htm)"

Cheers, ask123 (talk) 14:48, 5 May 2011 (UTC)

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