Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Pam R

eG Foodblog: Pam R (2011) - Passover Part III

Recommended Posts

So, you have about 100 pounds of matzoh left so far- how are other Passover items faring?

This is what happens. 3-4 weeks before Passover starts, we get a train container delivered to our parking lot.

IMG00090-20110314-1027.jpg

IMG00092-20110315-0932.jpg

We never really know when the first orders will be delivered, but we ask the distributors to aim for 3 weeks before. They'll continue coming for 2 weeks. This year, the first shipment came 4 weeks before and just like that, 13,000 lbs. of Passover products were delivered -- a lot of matzo in this truck.

IMG00091-20110315-0932.jpg

When we finished unloading this truck, out container looked like this -- filled right to the back:

IMG00095-20110315-1057.jpg

And our kitchen (where the receiving door is) and store aisles looked like this:

IMG00097-20110315-1058.jpg

IMG00106-20110321-1813.jpg

At this point I start panicking and we work like crazy to pack everything up in the store that's not kosher for Passover and get the racks set up for Passover. First thing out is the matzo -- I'm going to guess that we get close to 3,000 lbs of matzo in.

IMG00107-20110322-1424.jpg

You can't see the cases stacked across from this shelf, the stacks in the storage room and the stacks in the train container.

This morning, here's the matzo shelf (and everything we had was here):

IMG00254-20110422-0956.jpg

(there's less than 50 lbs. there!)

What didn't I do so well with this year? Anybody need some potato chips?

IMG00244-20110421-1115.jpg

Share this post


Link to post
Share on other sites

It's all frozen and we bring most of into Winnipeg. A couple of grocery stores have a small frozen kosher sections but we're the only independent kosher food store between Toronto and Vancouver (we do have a couple of bakeries and the Jewish Community Campus has a restaurant).

So all the old delicatessens are gone, Myer's, Phil's? Surely there were more. Do you find a growth or decline in how many people in the area are keeping kosher or how strictly they are keeping it?

Share this post


Link to post
Share on other sites

It's all frozen and we bring most of into Winnipeg. A couple of grocery stores have a small frozen kosher sections but we're the only independent kosher food store between Toronto and Vancouver (we do have a couple of bakeries and the Jewish Community Campus has a restaurant).

So all the old delicatessens are gone, Myer's, Phil's? Surely there were more. Do you find a growth or decline in how many people in the area are keeping kosher or how strictly they are keeping it?

Myers is still around as are some others, but none of them are kosher.

Overall there's been a decline over the years -- if not, there'd be more kosher business here. The Jewish population here declined in the 80s and 90s -- a lot of people moved to Toronto, Vancouver, the USA, etc. But in the last few years we've seen people starting to return (Winnipeg got through the financial downturn in much better shape than most places). There is also a growing community from Argentina and another from Israel. And it's interesting to see that some younger people who grew up in non-kosher homes have decided to keep kosher. When that happens the parents often start keeping kosher (or at least trying) so that their children and grandchildren feel comfortable eating in their homes.

We're constantly seeing new people in the store, which always surprises me. But some of them are new to the city, new to kosher or they don't keep kosher but come in for specific things. A lot of our Russian/Israeli customers don't keep kosher but want all of the Israeli foods we bring in. It's interesting -- on any given day in different corners of the store you can here English, Hebrew, French, Spanish, Russian and Yiddish.

Share this post


Link to post
Share on other sites

Brunch!

Frittata full of vegetables (potato, red onion, zucchini, mushrooms, grape tomatoes), a little feta cheese and a couple of pinches of chopped fresh oregano.

IMG00280-20110423-1019.jpg

Share this post


Link to post
Share on other sites

Has anybody used these eggplants? (Strawberries are there to give you a sense of the size. Though maybe the fact that they're all sitting in a large soup bowl with the strawberries shows that.)

IMG00281-20110423-1113.jpg

I wanted to make something with eggplant, maybe eggplant parmesan, but these are the only eggplants I could find (a customer reported that she checked all three of the large grocery stores in our neighbourhood on Thursday and none of them had large globe eggplants). They aren't bitter are they?

Share this post


Link to post
Share on other sites

I'm off in search of kitchen stools. I'll take pictures if I see anything promising.


Edited by Pam R (log)

Share this post


Link to post
Share on other sites

I've used those before. I think they're pretty good. Not as good as the long, skinny ones, IMO. They are a bit more....pulpy??? I sliced and salted mine and let them sit for a while to get some of the moisture out.

Share this post


Link to post
Share on other sites

That lemon meringue pie with the coconut crust is a dessert that will stay as a strong happy visual in my mind - and I am not a sweets person. Beautiful.

From your photos and narrative I am getting a real sense of how comfortable and natural the cooking techniques are to you. I love watching that "in action".

Share this post


Link to post
Share on other sites

This has been another fascinating look into another kitchen and a store too. I had no idea you had such a big business going on there. The ordering, the unloading, the stacking, the ORGANIZING.....the cooking and baking.

Thanks for the look into your food life.

Share this post


Link to post
Share on other sites

Pam, I am lost in admiration for how you make so much work look so easy.

And I am seriously craving yesterday's dinner of latkes, lamb, and lemon meringue pie.

Share this post


Link to post
Share on other sites

Pam – I am thoroughly enjoying this week with you. I love that you work with your family – this would be a dream come true for me, especially if it centered around food. I am just amazed at your stamina – a week like this one with the added work of a blog and on top of all of that you are actually cooking at home, too! My heroine!

I, too, covet access to a band saw.

Share this post


Link to post
Share on other sites

After brunch I did go looking for kitchen stools and I found some! Ordered, but I forgot to take pictures. By the time I got home it was lose to 6 PM and I didn't have the time (well, ok, the patience) for salting and waiting on the eggplant, so I just dived right in.

IMG00285-20110423-1806.jpg

Sliced the eggplant then dipped into cake meal seasoned with salt, pepper, paprika and oregano. The into an egg wash seasoned with salt, pepper and a little grated garlic. Back into the cake meal. Fried until golden brown and drained one paper towel.

Simple sauce: crushed tomatoes, salt, pepper, olive oil, fresh garlic and lots of fresh basil.

Layered: eggplant, sauce, Parmesan, mozzarella, repeat.

IMG00288-20110423-1905.jpg

Into the oven until cooked through, melted and golden brown.

IMG00289-20110423-1933.jpg

Ate with a simple salad with a red wine vinaigrette.

Oh, I only used the small globe eggplants -- they were great! In fact, less seeds than the larger ones, firm flesh and not at all bitter.

Share this post


Link to post
Share on other sites

I've used those before. I think they're pretty good. Not as good as the long, skinny ones, IMO. They are a bit more....pulpy??? I sliced and salted mine and let them sit for a while to get some of the moisture out.

Thankfully, these were not pulpy. If I was doing something other than breading and frying I would have salted them -- but they were good as is. Phew! :wink:

Share this post


Link to post
Share on other sites

That lemon meringue pie with the coconut crust is a dessert that will stay as a strong happy visual in my mind - and I am not a sweets person. Beautiful.

From your photos and narrative I am getting a real sense of how comfortable and natural the cooking techniques are to you. I love watching that "in action".

Thanks, Heidi.

It was nice having a 'lighter' dessert. Things made with matzo have a reputation for being heavy -- this was a great option. And the crust was very nice, though it's so easy to make macaroons making a crust from scratch wouldn't have taken long.

Share this post


Link to post
Share on other sites

Myers is still around as are some others, but none of them are kosher.

...

We're constantly seeing new people in the store, which always surprises me. But some of them are new to the city, new to kosher or they don't keep kosher but come in for specific things. A lot of our Russian/Israeli customers don't keep kosher but want all of the Israeli foods we bring in. It's interesting -- on any given day in different corners of the store you can here English, Hebrew, French, Spanish, Russian and Yiddish.

Ah, I was wondering about the delis, thanks for clearing that up. Sounds like you are providing a great community meeting place.

Share this post


Link to post
Share on other sites

This has been another fascinating look into another kitchen and a store too. I had no idea you had such a big business going on there. The ordering, the unloading, the stacking, the ORGANIZING.....the cooking and baking.

Thanks for the look into your food life.

Oy, we've already started talking about how we have to put the store back together when we re-open on Wednesday. All that non-Passover stuff that was packed away has to be re-organized and I have to start getting orders in!

Thanks for reading. :smile:

Share this post


Link to post
Share on other sites

Pam, I am lost in admiration for how you make so much work look so easy.

And I am seriously craving yesterday's dinner of latkes, lamb, and lemon meringue pie.

Thanks, Linda. I'm glad it looks easy, but I fell asleep for an hour after dinner. And I didn't even realize there was alliteration in last night's dinner. I think that may be how I plan meals from now on!

Share this post


Link to post
Share on other sites

Pam – I am thoroughly enjoying this week with you. I love that you work with your family – this would be a dream come true for me, especially if it centered around food. I am just amazed at your stamina – a week like this one with the added work of a blog and on top of all of that you are actually cooking at home, too! My heroine!

I, too, covet access to a band saw.

Aww. Thanks for your comments, Kim.

When I came home from university (I went to the U of Minnesota) I got a job working in a restaurant. After working eight 12-14 hour closing shifts in a row without a break (instead of the 4 I was told would be the max) I decided that if I was going to work my guts out, I should be doing it for the family business.

It can be tough -- we're all bull-headed, but I've never regretted the decision.

Share this post


Link to post
Share on other sites

Ah, I was wondering about the delis, thanks for clearing that up. Sounds like you are providing a great community meeting place.

It is. :smile: We just expanded this year and are trying to figure out if we can put a couple of tables and some chairs in so people can grab a quick bite and sit and schmooze.

Share this post


Link to post
Share on other sites

I will post soon.

Looking forward to it!

Share this post


Link to post
Share on other sites

My mother has promised to cook dinner tomorrow night - a dish she tries to make once every year. That's as far as I've gotten -- thought I think it might be time to back something. We'll see how things look in the morning!

'night

Share this post


Link to post
Share on other sites

I have so enjoyed being in your world this week; I've learned so much about kosher/non-kosher cooking from you and your blogs. I am not doing as much Passover as in previous years; my chef friend moved on to a kosher catering company so he can't use my company but we stay in touch. There's been a huge influx of Passover items brought in by a local supermarket chain - stuff you couldn't get even three years ago (carrot cake mixes?! KfP confectioner's sugar - so now I can make meringues!) is on the shelf so I think a lot of people are doing things at home now that so much more is available. We've had a great week with you; hope you have had a great week with us! :wub:

Share this post


Link to post
Share on other sites

Pam, those kind of aubergines (eggplants) are often available in Asian stores. They are perfect for stuffing.

Share this post


Link to post
Share on other sites

Pam, fantastic week and fantastic blog. I'm amazed at how you fit everything in your schedule! Also, please post pictures of your new condo's kitchen and the stools you ordered. I'm excited for you :)))

Share this post


Link to post
Share on other sites

Pam, those kind of aubergines (eggplants) are often available in Asian stores. They are perfect for stuffing.

Oh. . stuffing. That would be great. I'll have to play around with them later. Thanks!

Share this post


Link to post
Share on other sites
Guest
This topic is now closed to further replies.

  • Similar Content

    • By Mullinix18
      I'm thinking about starting a blog featuring the recipes of antoine Carême that I've translated from 1700s French? No English versions of his works exist and his work is hard to find, even though he is the greatest chef who ever lived. After I get through his works I'd add menon, la Varenne, and other hard to find, but historically important masters of French cuisine. 
    • By Duvel
      Prologue:
       
      Originally, we intended to spend this Chinese New Year in Hong Kong. We have travelled a lot last year and will need to attend a wedding already next month in Germany, so I was happy to spend some quiet days at home (and keep the spendings a bit under control as well). As a consequence, we had not booked any flights in the busiest travel time of the year in this region …
       
      But – despite all good intentions – I found myself two weeks ago calling the hotline of my favourite airline in the region, essentially cashing in on three years of extensive business travel and checking where I could get on short notice over CNY on miles. I was expecting a laughter on the other side of the line but this is the one time my status in their loyalty reward program paid out big time: three seats for either Seoul or Kansai International (earliest morning flights, of course). No need to choose, really – Kyoto, here we come !
       

    • By Tara Middleton
      Alright so as of a few months ago, I decided to take an impromptu trip to Europe--mostly unplanned but with several priorities set in mind: find the best food and locate the most game-changing ice cream spots on the grounds of each city I sought out for. One of the greatest, most architecturally unique and divine cities I have visited thus far has gotta be Vienna, Austria. But what in the heck is there to eat over there?! (you might ask). 'Cause I sure as hell didn't know. So, I desperately reached out to a local Viennese friend of mine, who knows and understands my avid passion for all things edible, and she immediately shot back some must-have food dishes. Doing a bit of research beforehand, I knew I had to try the classic "Kasekreiner". Please forgive my German if I spelled that wrong. But no matter how you say it- say it with passion, because passion is just about all I felt when I ate it. Translated: it basically means cheese sausage. Honestly, what is there not to love about those two words. Even if that's not necessarily your go-to, do me a favor and give it a shot. Trust me, you won't regret it. A classic Austrian pork sausage with pockets of melty cheese, stuffed into a crisp French Baguette. No ketchup necessary (...and as an American, that's saying a lot). YUM. Best spot to try out this one-of-a-kind treat?! Bitzinger bei der Albertina – Würstelstand. Now here's a shot of me with my one true love in front of this classic Viennese green-domed building-- Karlskirche. Now, go check it.
       
       

    • By KennethT
      OK, I'm back, by popular demand! hehe....  After being back for 2 days, I'm still struggling with crazy jetlag and exhaustion - so please bear with me!
       
      This year, for our Asian adventure, we went to Bali, which for those who don't know, is one of the islands in Indonesia.  Bali is a very unique place - from its topology, to the people, language, customs, religion and food.  Whereas the majority of people in Indonesia are Muslim, most people in Bali are Balinese Hindu, which from what I understand is a little like Indian Hinduism, but has more ancestor worship.  Religion is very important to many people in Bali - there are temples everywhere, and at least in one area, there are religious processions through the street practically every day - but we'll get to that later.
       
      Bali has some food unique to it among its Indonesian neighbors, but like everywhere, has seen quite a bit of immigration from other Indonesian islands (many from Java, just to the west) who have brought their classic dishes with them.
       
      Basically all Indonesians speak Indonesian, or what they call Bahasa Indonesia, or just Bahasa, which, anyone who has read my prior foodblogs wouldn't be surprised to hear that I learned a little bit just before the trip.  Unfortunately, I didn't get to use any of it, except a couple times which were totally unnecessary.  When speaking with each other, most people in Bali speak Balinese (totally different from bahasa) - many times when I tried using my bahasa, they smiled and replied, and then tried to teach me the same phrase in Balinese!  As time went on, and I used some of the Balinese, I got lots of surprised smiles and laughs - who is this white guy speaking Balinese?!?  Seriously though, tourism has been in Bali for a very long time, so just about everyone we encountered spoke English to some degree.  Some people spoke German as well, as they supposedly get lots of tourists from Germany.  As one of our drivers was telling us, Bali is heavily dependent on tourism as they have no real industry other than agriculture, which doesn't pay nearly as well as tourism does.
       
      While there are beaches all around the island, most of the popular beach areas are in the south of the island, and those areas are the most highly touristed.  We spent very little time in the south as we are not really beach people (we get really bored) and during planning, decided to stay in less touristed areas so we'd have more opportunities for local food... this didn't work out, as you'll see later.
       
      So, it wouldn't be a KennethT foodblog without photos in the Taipei airport and I-Mei Dim Sum, which we called home for about 4 hours before our connection to Bali...
       
      Beef noodle soup:

       
      The interior:

       
      This was the same as always - huge pieces of beef were meltingly tender.  Good bite to the thick chewy noodles.
       
      Xie long bao (soup dumplings) and char siu bao (fluffy barbeque pork buns):

    • By KennethT
      Recently, there was a thread about stir frying over charcoal, which immediately brought to mind memories of eating in Bangkok in July 2013.  At that time, I hadn't gotten into the habit of writing food blogs, and considering that I had some spare time this weekend (a rarity) I figured I would put some of those memories down on paper, so to speak.  Back then, neither my wife nor I were in the habit of taking tons of photos like we do nowadays, but I think I can cobble something together that would be interesting to folks reading it.
       
      In the spirit of memories, I'll first go back to 2006 when my wife and I took our honeymoon to Thailand (Krabi, Bangkok and Chiang Mai), Singapore and Hanoi.  That was our first time to Asia, and to be honest, I was a little nervous about it.  I was worried the language barrier would be too difficult to transcend, or that we'd have no idea where we were going.  So, to help mitigate my slight anxiety, I decided to book some guides for a few of the locations.  Our guides were great, but we realized that they really aren't necessary, and nowadays with internet access so much more prevalent, even less necessary.
       
      Prior to the trip, when emailing with our guide in Bangkok to finalize plans, I mentioned that we wanted to be continuously eating (local food, I thought was implied!)  When we got there, I realized the misunderstanding when she opened her trunk to show us many bags of chips and other snack foods.. whoops...  Anyway, once the misconception was cleared up, she took us to a noodle soup vendor:


      On the right is our guide, Tong, who is now a very famous and highly sought after guide in BKK.... at the time, we were among here first customers.  I had a chicken broth based noodle soup with fish ball, fish cake and pork meatball, and my wife had yen ta fo, which is odd because it is bright pink with seafood.  I have a lime juice, and my wife had a longan juice.
       
      This is what a lot of local food places look like:

       
       
  • Recently Browsing   0 members

    No registered users viewing this page.

×