Eating a “Knish” with a “Knork”
Definitions:
Knish (kuh-NISH) - “A pastry of Jewish origin that consists of apiece of dough (baking powder or yeast) that encloses a filling of mashed potatoes, cheese, ground meat or buckwheat groats (kasha). These pastries can be served as a side dish or appetizer.” (Source: The New Food Lover’s Companion by Sharon Tyler Herbst and Ron Herbst.)
Knork-(kuh-NORK) - A new utensil that combines the fork and the knife. See this month’s P.I.C. in Products and Services for a more complete description and its origin.
As a youngster growing up in a Jewish household, knishes were one of my favorite comfort foods, especially those filled with kasha, a traditional, hearty grain in Jewish cuisine. Knishes are usually round, although some are made rectangular, like a blintz (a rolled pancake, similar to a crepe). Miniature knishes are often used as hors d’oeuvres at weddings and bar or bat mitvahs, and the larger ones can be used as a side dish or appetizer before the entree. To eat a large knish, you probably need a fork and a knife, unless you have the knork, whose sides are like a butter knife. So I created a little jingle to connect the two.
A small one in hand is quite correctable.
But a large knish needs a knife and a fork
Unless, of course, you own a knork.
A knork is unique, both a fork and a knife
It cuts not all foods, but nothing’s perfect in life.
But it works with a knish like a hand in a glove
Try it, you’ll see, and maybe you’ll fall in love
With a knish stuffed with kasha, no knife do you need,
The knork cuts them all, one handed, with speed.
So try a knish and eat it with a knork.
Never again will you eat one with a fork!