Jump to content

bloviatrix

participating member
  • Content Count

    4,559
  • Joined

Posts posted by bloviatrix

  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. By the way, it weighed 6 pounds, and cost $2.99 a pound, which is the same price Jeffrey charges for the whole thing. 

    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.

  3. We do a sephardic seder for Rosh Hashana, due to my MIL, who is Yemenite, and my SIL, who is Iraqi.

    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.

  4. 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.

  5. 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.

  6. I did get a case of halvah filling in last week . . what would be the best dough flavour for halvah filling?

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

  7. One of the most popular middle-eastern pickles, according to Claudia Roden in her Book of Middle Eastern Food, is torshi left, or pickled turnips...(and I get the feeling that torshi means pickle!).  They are also packed with beets, which turns the turnips pink...

    I have 4 quarts of these curing in my pantry as I type. We go through them in massive quantites.

    Several years ago someone here suggested this recipe for spicy dills. I make them often, and we're currently finishing the first batch of the season.

    Later today I will make some "instant gratification" pickles. They're bread & butter pickles that only need about 4 hours of curing before they're ready to eat - hence, their name.

  8. Wonderful news Rebecca. I hope you'll reach full remission soon.

    Our shabbat dinner was a simple and lovely, greenmarket-inspired meal: borscht, tomato-mozzerella tart w/basil-garlic crust, shelling peas, strawberry-rhubarb crumble with buttermilk ice cream.

  9. Pan, two new places have opened. Both walking distance from you. On 12th and University there's Olympic Pita express. And on Union Square West and 17th there's Maoz (the first US outpost of some European chain). I haven't made my mind up about Olympic. I really liked Pita Pocket, which was previously in the location. Maoz goes heavy on the garlic, which is problematic when you have to go back to the office.

  10. I don't know I've never been.. but they're all universally horrible in my book because they're all using the same restrictive set of ingredients... if you're going to do kosher, go to Pongal or Madras Mahal as they're kosher-approved...

    You know, that's pretty offensive. Judging all kosher dining based on fast food places like Kosher Delight is pretty ignorant. It's like saying all American food sucks because you think MacDonald's is nasty.

×
×
  • Create New...