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bloviatrix

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  1. Actually, there are issues with vegetables and fruits - bugs. The eating of bugs is forbidden and the work that's required to ensure that many vegetables are bug-free are enormous. The certification agencies have essentially banned asparagus tips, broccoli, and strawberries. You won't see squash blossoms either. Prepping any leafy green is an absolute bitch. I have frequent conversations with a number of the top kosher caterers about the challenges they face That said, there are some excellent kosher restaurants. Tierra Sur, in Oxnard, CA is fabulous. I've had several wonderful meals there. And in Brooklyn, Pardes is making some very good, creative food at extremely reasonable price points for kosher. Also in Brooklyn (Crown Heights) is Basil. Pardes menu
  2. Fish Chowder help in my Kosher kitchen

    Dan, you might want to look into Brekfish. It's a bacon substitute made from smoked salmon, certified by the OU.
  3. Cayuga Pure Organics sells freekeh. They're at a number of greenmarkets in NYC including Union Square and W. 97th street. They also sell it online
  4. Pam, I buy the nam pla from Koshergourmetmart.com. They have it sporadically, but if you register for the web site, they'll send you an email when they get in a shipment. They carry a lot of ingredients for the Asian kitchen. Another option is to find someone traveling to Israel. A friend of mine has her in-laws bring it when they come visit.
  5. Shishito peppers

    If you can wait until next summer, Yuno's (USGM on Monday and Friday) grows them. The season runs through early October.
  6. Braised Brisket -- Cook-Off 43

    I can't my head around this price. Kosher first cut brisket sells for $14.99/lb in Manhattan. For Shemini Atzeret I made a 4.5 brisket. Braised in beer and chili sauce with lots of vegetables. Served 7 for dinner and we were left with enough leftovers to serve the two of us for two meals.
  7. Rosh Hashana

    We do this seder as well. Our usual offerings are Leek, swiss chard or spinich, dates, gourd, black eyed peas, pomegrantate and sheep head or fish. This little seder is my wife's favorite part ← We do the ashkenaz version of the seder. Leeks, carrots, dates, fish heads, I'm blanking on the rest right now. I'm my favorite part of the meal as well. It just makes it more meaningful.
  8. I gave away my water bath canner!

    In my early days of canning, I used a huge stock pot and then placed the jars in a pasta insert - this allowed the water to swirl around the jars but they weren't in direct contact with the bottom of the pot. It also made it very easy to handle jar insertion and removal.
  9. Rosh Hashana

    Laura Frankel has what looks like a fabulous Apple Cake w/Apple Cider Zabaglione recipe. The only thing holding me back is that it calls for an 8" spring-form.
  10. The other greenmarkets

    I've been shopping at W. 97th for about 10 years now and it continues to get better. New farmers this year are Grazin' Angus, Madura and Amendajo (I'm probably mispelling their name). It's a very good market, but it's not as comprehensive as USGM - there are certain varieties of vegetables/fruit that you can't there - for example Red Jacket only seems to sell the greengage plums at USGM. Nobody sells a variety of chilis like Oak Grove. On friday mornings I'm at W. 97th by 7:45 and then go to USGM on my way to the office (I work 2 blocks away). Farmers are off the top of my head (I believe this a complete list): Locust Grove, Kernan, Bradley, Bialas, Visconti, Red Jacket, Madura, Amendejo, Tello (not just eggs as at USGM but a variety of vegetables including cranberry beans). Patches of Star for cheese, Grazin' Angus for beef, Ronneybrook - dairy, Pura Vida - fish. There's also a baked goods vendor - don't know their name.
  11. Hamantashen

    The one year I used halvah filling I used my gingerbread dough. The spice offset the sweetness of the halvah very well.
  12. Kosher Truffle Oil

    I've seen it in several places where I shop. I think the distributor is Rue Lafeyette.
  13. Coffee Ice Cream was the flavor of the week. Much richer and with greater depth than commercial coffee ice cream. Wonderful silky mouthfeel. I actually made a second batch which will get a mocha swirl.
  14. In Pasadena, CA there's a store - there's definitely been mention of it on eG in the past. Cookbooks by Janet Jarvits and in NYC, Bonnie Slotnick on w. 10th specializes in old cookbooks.
  15. I made the salted butter caramel ice cream earlier in the week. Another success. The mouthfeel is great and because it doesn't get super hard you can scoop it right out of the freezer. This and the butterscotch butter pecan are truly winners. Next up will be a coffee flavor.
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