Mmm. ISTR reading somewhere that in many cases, when Jewish immigrants came to the US, opened delicatessens, and were introduced to the concept of mayonnaise, the weird new substance looked so suspiciously creamy that they didn't completely trust it to be pareve instead of milchig, and therefore discreetly substituted schmaltz into recipes in its place.

Speaking of which, at some point I was cooking down some chicken scraps and thought, "There's got to be a word for the stuff that's left over from making schmaltz," and almost immediately followed it up with the word(?) "gribnitz". However, gribnitz doesn't "seem to exist in that spelling in any of my books, though after a while I turned up the form gribenes. How the hell did the spelling "gribnitz" get lodged in my brain cell in the first place?

Dammit. Now I'm hungry.