-
Posts
6,876 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Everything posted by Pam R
-
If you're dairy you'll have an easy-time of it. You'll be shocked at how many things have a hechshar. Yes, the kosher gelatin is an issue - it's also one area I don't have much experience with. Funny enough, it's on my list of things to start expirementing with. Let us know which one you find works for you. As for the U and the K. I assume you mean circle-U ... and it depends on the K. Some companies who don't actually have kosher supervision slap a plain-old-k on a box so people think it's kosher. It may not be. Other, more styalized K's are the symbols of different supervisory boards. Depending on where things are made, they can and sometimes do have double (or triple) certification. Meaning more than one board gives them the OK. If you have the O-U though, you're pretty much good to go. There aren't many people who won't accept O-U. (A great kosher chocolate is Callebaut) If you have any more specific questions, ask! And let me know about the gelatin ;)
-
I think it was actually because the border was closed to beef - both ways. Costco stopped selling them because they couldn't get them. We used to sell Sinais - but for the last couple of years we've been selling Shefa instead. I really like them. They are made in Toronto and I believe they are available throughout Toronto. (All-beef Kosher)
-
You need to be more specific. Is it dairy or parve? What ingredients are you using that need replacing? DO they need replacing or are you just panicking? My family's been in the kosher food business for most of my life.... my mom started it by baking kosher high-end tortes (hence the name of the company Desserts Plus). I'm happy to help, but need to know where your problems are. There is a lot of stuff out there that's available for you (as long as you're willing to sub which you said you were). But I have to tell you right now... I have no idea how the parve puff pastry we bring in smells so much like butter... it's almost scary
-
Being that our company is called "Desserts Plus", when our restaurant was open I think we may have sold a higher-than-normal percentage of desserts. One option we gave was to buy a sampler platter and share (we were one of those odd places that encouraged sharing). A regular piece of torte cost $3.95 (sheesh..that was a few years ago) and they could get three 1/2 portions for $6.95. We sold a lot of them... the problem was that we let them choose from anything in the showcase and often ended up with an extra 1/2 piece. We had tables of 4 sharing this, and tables of 2 ordering 2! As for 'diet' desserts - we really limited what we did here. We always had sugar-free apple strudel available. That's it. We stayed away from sugar-free cakes and tortes... I don't know how they would do. splenda does wonderful things though. Good luck!
-
What's the most delicious thing you've eaten today (2005)
Pam R replied to a topic in Food Traditions & Culture
lightly singed popcorn made in a pot on the stove... there's something about the slightly blackened popcorn that I really enjoy... -
No need to apologize! I'm still in the middle of testing and was going to update soon (maybe with some pictures?) I have tried two VERY different kind of sweet potato kugels - and I have decided that while I like the IDEA of a sweet potato kugel (And I love sweet potatoes) I HATED both attemps. So I am forgetting that idea I was very successful though with a multi-veggie / cheddar cheese kugel. Broc, cauli, carrot, onion, potato, cheddar, matzo meal, eggs, s&P, thyme. Everybody in the family gave this one 1 thumb up. I also did a 'greek' potato kugel - sauteed onions, spinach, garlic, shredded potato, oregano and all the fillers. I liked this one, but family thought maybe without the oregano.. so I'll be trying that one again later this weekend. That's all I have for now, but next week will be more kugels!
-
Nah - it's definately not JUST NY Jews. The love of chinese (and other asian) foods by the Jewish people goes on throughout the world. I am far from NY and 9 times out of 10 when I go into a chinese restaurant I run into people I know (never mind christmas). Throughout the 80's and 90's kosher chinese meals were some of our top sellers for bar/bat mitzvah parties here. And as stated by somebody else upthread - there are chinese restaurants in Israel and kosher chinese restaurants in cities all over the world. I have a different theory though - during WWII, there was a group of Jews who fled eastern europe. As we know, these people ended up all over the world... my own father was on a boat that was turned away from the US and was one of the last couple allowed into Canada in 1939. Well... one group actually ended up in China. I don't know how many there were... and I don't think there are many left. But, do you think that some of these people who stayed over in China for several years and then found their way to Israel, US and Canada brought with them a love of the foods they experienced? Remember that many of the German Jews were completely assimilated and probably would have had no kashrut restrictions. They could have started it all
-
Thanks Melissa. I love the musings.. and now of course will be explaining what metrokosher means to everybody I know! (as well as metrodox!) Rabbi Ribeye is a wise man.
-
First of all, white vinegar is the only way to eat a fry. Second, yes, Winnipeg IS great - and I'm glad you and family had a great time. As for the crime..... well... let's just say that we do have the #1 murder rate for Canada... Couldn't make us prouder! Actually... you would know about our crime better than any of us, because none of us walk.... I don't know if you noticed, you and your sons were the only ones walking anywhere! So... I think you said you're coming back yes? If you plan things right - you can make it for Taste of Manitoba - where a bunch of restaurants set up in front of the legislature (not capitol!) and you can sample a bunch of stuff. I have a few more places to suggest for you (sorry I wasn't around last year!). Let me know if you are coming and I'd be happy to share - I also grew up going to Kenora for summers... so I have a couple of ideas there too. Keep telling people how wonderful our city is! Some of us know it and will tell others, but some of us (ie: the eGulleters who 'warned' you last year) need an outsider to remind them of how lucky we are
-
I haven't had chinese in europe.. that i can recall... but I have had it in Israel... and if you ever find yourself walking by a chinese restaurant in Jerusalem... keep walking ;)
-
ketchup chips first followed by salt & vinegar
-
How do you make fresh tofu? Is it hard??
-
I don't make it but I have to order agedashi tofu each time I go for sushi - fried cubes of tofu with a great dipping sauce (not sure what's in it.. I think soy, mirin, sugar, ginger, scallions... I don't know what else)
-
I think I was deprived as a child... we never had bad Passover candy... and for some odd reason, this upsets me! OCCASIONALY, somehow my sister and I managed to get an Elite Flake bar or the Elite Orange cream filled chocolate bar, which are in fact my favorite chocolate bar of all time. I may have to make a special effort to try bad candy this year... (The suppliers lists just arrived this week and I've been scanning through the lists of chocolates.... so many to choose from..)
-
Is there a recipe upthread that I missed.... or are you willing to share? I have never had a flaky yeast dough hamantashen... and y'all have made me want one. My copy of Jewish Holiday Baking - by Marcy Goldman just arrived today - I haven't had a chance to really go through any of the recipes yet... but she has a whole hamatashen section. This yeast dough thing intrigues me.
-
I finally counted my cookbooks that I keep at work - 67. As soon as I find all my boxes of cookbooks at home (I just moved) I will count 'em up.
-
Daniel - thanks so much for sharing this with us. I enjoyed reading it (though it did give me some terrible tanach class flashbacks!) so it might taste like a rootbeer float? As I am now in the prep. stage for Passover this year, it's hard to imagine anything made from matzo flour tasting like 'manna from heaven"
-
this is one of my mushroom soup recipes - it's for those who REALLY like mushrooms.... Eight-Mushroom Mushroom Soup You can substitute the mushrooms in this recipe with any that you prefer. 1 oz. / 25 g dried mushrooms – (Oyster, Porcini, Chanterelle and Shitake) 2 cups / 500 mL simmering water 3 Tbsp. / 45 mL olive oil 9 oz. / 275 g yellow onions (1 medium) -- peeled and finely chopped 3 oz. / 75 g oyster mushrooms -- torn into large chunks 3 oz. / 75 g Button mushrooms -- quartered 5 oz. / 150 g mushrooms -- crimini, quartered 4 oz. / 125 g mushrooms -- portabella, cut into large chunks 1 Tbsp. / 15 mL fresh garlic -- crushed ¼ cup / 50 mL dry red wine 1 cup / 250 mL stock (chicken, mushroom, veg - I don't think I'd go to beef or veal) salt and black pepper to taste chives Rinse the dry mushrooms well, place them in a bowl and pour the water over them. Set aside and allow to cool then cut them into chunks if mushrooms are whole. Use a slotted spoon to remove the mushrooms from the liquid and set both aside. Over medium-low heat, sauté onions in olive oil for 10 minutes. They will start to caramelize. Add fresh mushrooms and sauté over medium heat for 8 minutes. The mushrooms will start to release their juices. Add rehydrated dried mushroom and garlic and sauté another 2-3 minutes. Increase heat to high and add the red wine. Cook 2-3 minutes, allowing the wine to reduce. Slowly pour in the liquid left over from rehydrating the dry mushrooms. Make sure to leave any residue in the bottom of the bowl - or pour it all through cheesecloth. Add the stock, salt and pepper, cover and bring soup to a boil. Reduce heat and simmer for 15 minutes. Top with chopped chives. Do I need to say here that I hold the copyright? (still don't know how the copyrights apply here)
-
Of course! (If you happen to be Canadian, all of the recipes should be in next month's Candian Living Magazine) Carrot Dill soup (The first time in my life it wasn't Chicken soup) No Fish Course (another first!) Strawberry Pecan Salad with Balsamic Dressing Barb¹s Holiday Rib Roast DP Passover Chicken (chicken breast, dredged in cake meal, sauteed with mushrooms, onions, peppers , white wine - optional lemon) Roasted Rosemary Garlic Potatoes Grilled Vegetables Glazed Fruit Flan - with a lemon chiffon 'flan' base More typically, chichen soup with matzoh balls, gefilte fish (sometimes 'breaded' pickeral), some kind of 'garden' salad, any combo of (2-3) of the following: garlic brisket, roast turkey, sweet and sour meatballs, apricot honey chicken, cornish hens of some type- sometimes stuffed, sometimes not, in the last few years lamb shanks have appeared and usually a sweet kugel and a savory, potato blintzes, a cooked vegetable of some type - often a mix of broc. cauli. peppers etc. (with lots of fresh garlic!) The one thing we've always had that may be 'different' for some are desserts. Whatever we're making for customers, we make extra for us - so it could be a Chocolate Mousse torte, Shmoo Torte, Pavlova, brownies, komish, nothings...and for some reason ALWAYS a chocolate chip chiffon cake. It's a family favorite
-
OK. With the exception of making some hamantashen at work for some orders, I'm pretty much done with Purim this year and I can now devote the next 2 months to Pesach. This means that I shall devote much of this week to Kugels. A few of you gave me a great idea, and I will try a few of my latke recipes in kugle form. I rarely use matzo meal in latkes (i prefer to sqeeze as much liquid out of the potato/vegs as possible and just use a little flour as a minder). For those of you who have converted latke to kugel - would you suggest taking the recipe and adding eggs and matzo meal? I think the latke 'batter' would be too dry as a kugel? Oy!
-
Being in the business, I realize I may be ahead of things (especially this year), but has anybody else started planning for Passover? Are there any new and interesting things you are going to try for the Seders? We always do the same things at work (when we take things off the list people order them anyhow - and rarely do they order any new menu items, so what's the point in shaking things up?) but at home I like to try new things. Last year, the sedar I cooked for was very different (for my family at least) - I don't know what to do this year.
-
Favorite Candy : Pop Rocks (although, it's now a different brand - I don't know the name) - there is something I enjoy about the pain when they explode in my mouth. Hmm. Chocolates: anything that combines chocolate and caramel, as long as it is only chocolate and caramel. Anything that combines chocolate and orange: orange smarties/ those cadbury chocolate oranges that you have to whack / passover Elite orange cream filled chocolate bars (which have not been available in Canada for the last 2 years)
-
I only skimmed the links you all helpfully supplied, so I apologize if this is mentioned somewhere else. I recently asked a rabbi about the fact that some people are considering treif gelatin to be kosher - how? He told me that this was a hot topic and those that do consider it kosher believe that in the process it goes through - from bone to gelatin - it is broken down into such minute parts that it no longer resembles the original form. Chemically, it is no longer pork..or treif. personally, I think this is stretching things - but whatever floats your boat.
-
am i that old?