Pam R

If you're willing to take a case, I'd ask the stores that carry other Boylan's drinks to order it in for you. If they're already bringing the other flavours in, they may be willing to do it (I would).

Zoe, thanks for the review. I really like their multi-grain chips, but I'm scared of the chocolate ones. I'll give them a shot next time I order.

Sigh. I got sick on Friday, so I didn't make it to the seder our family friends had on Saturday. But, I enjoyed the prime rib that they had, with a simple salad and some roasted potatoes. Last night was hosted by my aunt and uncle. Little cousins made us cut the seder short, but everybody was ready for dinner. Brisket, meatballs, chicken, farfel kugel, salads, gf - everything was fabulous. I still wasn't feeling great, but they had a whole table of desserts and lots of fresh fruit. Tonight is dinner with my immediate family -- chicken schnitzel, salad, mashed potatoes, cauliflower (roasted?) and dessert is a cake we bring in and sell at the store from a bakery in New York. I've baked so much this year that I don't want to eat my own stuff, and I want to try some of the stuff we bring in so I know what to order next year. PS: For matzo balls, I do make them from scratch on occasion but they are one of the few things that I thing might actually be better from a mix. I can never get them as light as the boxed mixes (Croyden House is good).

We need to discuss charoset. I have to make a bunch, and I'm not really feeling the apple/walnut/sweet wine love. How do you make yours?

Slowly brown the onions in the schmaltz.

Not snarky at all - I realized last night that I should have included more information. It is an issue of blood. From Star-K online: And I should also add, that while it's not hard to make on your own, if you find a good source for ready-made, then go for it. We'll be making about 40 lbs. of it on Friday.

Easy to make, and worth the effort, but if you're going for kosher chopped liver, you can't add them to the pan or sautee them. The liver/s needs to be broiled, not sauteed. If kashrut isn't an issue, ignore this.

Definite crispness. And we had good service. I don't know what happened that night -- it was all good!

I think they have 'grilling' instructions on the boxes. I'd bet that they're done on a flat top or in a pan, probably with some fat (butter?). Thanks for taking one for the team, Chris.

I added the crust I use for lemon meringue pies here. I'm not sure if it's exactly what you're looking for, but I like it. I've never done it, but I know lots of people use crushed macaroons for their crusts . . that would be pretty rustic. . .

Passover Pie Crust I like to make this crust, fill it with lemon curd and top with meringue. 1 c ground almonds 3/4 c cake meal 3 T sugar 1/4 tsp salt 1/2 c margarine or butter, softened 1 egg Place the almonds, cake meal, sugar and salt into the bowl of a food processor. Pulse a couple of times to mix. Add the butter and egg and pulse until they're worked into the dry ingredients and they have formed a moist dough. Press the dough into a sprayed 9" pie plate, forming an even layer. Use a fork to prick the dough a few times and then bake in a preheated 375 oven for 20-25 minutes, or until the crust is golden brown. Set aside and let cool. Fill with your favourite filling. Keywords: Dessert, Kosher, Passover ( RG2120 )

As a general rule I avoid Ye Olde College Diner like the plague, but perhaps for this blog I can make an exception to show everyone else the home of the "grilled sticky." Or maybe I'll just pick up a box of them at the Wegmans and top it with Haagen Daz instead! It is probably sacrilegious in these parts, but I'm not a huge fan of the local creamery ice cream... ← Go to the Diner. I know you don't like it, and even though the sticky is good at home, the atmosphere adds a certain je ne sais quoi. Do the ones you can buy at Wegmans actually come from Ye Olde College Diner?

Floaters, but some of my family likes sinkers. Fools.

Nope. The thin and crummy ones are being used because they are cheaper. Stores are trying to save a buck. But in the end, it's likely costing the sore more because of the doubling up issues -- because they're so thin and crummy. The heavier bags are still available.

I sell lots of shoulders (and chops, racks, stew, shanks, ground & ribs). The legs aren't kosher. So my theory is that all of the shoulders are going to kosher stores and the legs are going to non-kosher markets. That is, the ones that aren't going to halal markets.

Often, for me, how things are bagged depends on the customer requests. Some of mine insist on everything being double bagged -- even if the contents of the bag only weigh a couple of pounds. Others tell me exactly how they want the items split up. Rarely am I allowed to use my own judgement. When I'm left to my own devices, I try to use common sense, keeping frozen items together, keeping the weighty items split evenly and filing the bags with lighter items, etc. If somebody is buying one or two items I'll always ask if they want it bagged before doing so. But 95% or more of my costumers drive right up to the front door and very few have to worry about walking anywhere with their stuff. We've been trying to figure out how to do away with plastic bags. We'd like to switch to reusable bags, but the large chains sell their reusable bags for 99 cents, and being a small, independent shop we can't buy them in the volumes necessary to get them at such a low cost. Edited to make things clearer.

We import lamb from the US. I haven't really looked at the supermarkets here, but both Costco and a local wholesale that is part of a large nation-wide chain (Superstore/Loblaws) sells lamb, so I'd guess it's not too hard to find across Canada. We sell kosher meat, and that's harder to find. So, our lamb comes from Iowa. They're not raising them just for me, so middle-America must be able to get it (though I only buy kosher, if they've got kosher, then they have non-kosher). I find that my customers fall into 3 categories. The first are those who love lamb and will pay the high prices for it -- and at kosher prices, they have to be willing to pay a lot. The second are those who shy away from it. They're the ones who have had a bad 'muttony' experience. The third are those who have never had it because it was almost impossible to get for a long time.

We're sorry to announce that John Deragon's schedule no longer affords him the time to volunteer for the Society. We thank John for his volunteer service and look forward to his continued participation as an emeritus staff member. Thanks, John!

That's fantastic! Thanks so much. My searching didn't turn this up at all. I'll call him tomorrow. I already have some other gluten-free Passover products on the shelf, but the matzo is new to me. Looks interesting.

Thanks! That's a great start -- but $39.95/lb! Oy! I'll see if I can find the contact info. for the company that makes it.

I've had at least half a dozen requests for gluten-free matzo this year, but I've never seen it. None of my suppliers carry it, and a search didn't come up with much to go on. Have you tried it - or seen it? Know who makes it?

I agree. I'd rather use a lot of oregano.

kbjesq, they look great. Though I've never made them that way, the gingersnap thing is very common in Jewish/Eastern European recipes. What was in the filling?

I don't know from authentic, but I always like a mix of red wine vinegar and fresh lemon juice.

They're all gone. A customer came in last week and took all of them (she had them while travelling). I won't be ordering more for a couple of months, but I will add the lemon/ginger to the list. Though I like fresh grapefruit, I'm not a fan of grapefruit drinks and I already stock the GUS grapefruit, so I'll hold off for now. If somebody requests it I can order it.