DD Support Board and Research Team

[DrContango]

LOLOL!!!

You know even pathological liars get it right now and then!



In Maryland gefilte fish is always served with horseradish, but it’s always red horseradish.

One of my favorite medical school stories:

I wanted to escape the oppressive Maryland summertime heat and humidity after freshman year and a buddy coerced me to join him at a summer job bussing tables at Grossingers in the Catskills. The Borscht Belt by then was long past its prime (killed by home airconditioners and the advent of cheap airfare) and was going on life support.

Grossingers was strictly kosher and had enormous separate dairy and meat kitchens. The dining room was about the size of a football field. Guests gorged on a seven course meal, it seemed, in 30 minutes. Guests could order multiple full size portions and there was always available an off menu 24 ounce boneless ribeye steak...



There was a separate dining room for the staff which served leftovers and less expensive fare.

But the dining room staff got to eat the same food as the staff. We’d eat in groups of 6 or 8 before the guests arrived and we would take turns serving our colleagues.

There was a full time kitchen pro with the title “kitchen steward” whose job included inspecting the appearance of all outgoing food. This guy was a genuine German arschloch.

So, one evening I’m doing the appetizer run carrying back a tray with bowls of borscht or schav and plates of gefilte fish that looked similar to this:



The schmuck steps in front of me, plucks the parsley from the fish, and menacingly declares: “How many times must I tell you people. NO PARSLEY FOR ZEE STAFF!!!”


Doc