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CloggieGirl's Profile

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Please Bring an Elaborate Dessert

Seeing this pop up in the corner of my screen made me nostalgic, so I'll comment. My response varies depending on who is doing the asking. Like Ms. Sugin, I'm Jewish and observe the Sabbath so most of my group meals are Friday night dinner or Saturday lunch. Everything needs to be cooked by sundown at Friday (among a dozen other things), so it's great to delegate things here and there. I often make soup, a main and a side while my guests bring the rest. There is nothing so relaxing as getting invited to people's houses for both meals and being asked to bring wine to each one!

For my non-Jewish friends, I usually bring something like a bottle of wine, whisky, or really nice chocolate. If it's someone I know well enough, I bring breakfast pastries and say something along the lines of, "So you can sleep in and enjoy something that isn't leftovers."

about 14 hours ago
CloggieGirl in Features

Ideas for place to go for a week with kosher restaurants around, PLEASE!

Are you inviting us along? ;-)

about 18 hours ago
CloggieGirl in Kosher

Upscale Friday night dinner ideas

I always thought Beef Wellington is very impressive and would likely hold well. That said, I don't know enough about beef to know what cut would stand in well for the traditional tenderloin, which is tough to find under supervision in the US.

Jul 16, 2014
CloggieGirl in Kosher

serengetti. in baltimore

Yeah, I was hoping for at least some piri piri sauce or bobotie, reflecting the owners' South African background. I'm aware that South Africa is not near the Serengeti.

That said, the menu looks perfectly lovely as simply a fleishig restaurant and this vegetarian is thrilled to see a veggie main that isn't plain pasta.

Jul 15, 2014
CloggieGirl in Kosher
1

Engineered Cheese without the Cow

Wow. If it takes off, it could be a game-changer. I imagine it will take a while to get approval and be economically feasible. We're still waiting on the lab-grown "meat" to be available and less than a few thousand per hamburger.

Jul 15, 2014
CloggieGirl in Kosher

The value of this board... PRICELESS

I also like being in contact with other kosher foodies. I have a number of kosher foodie friends but I've met many kosher-keepers who just depress me with their lack of even a little interest in new things. Then there's the sad quality of most heimishe/specifically kosher brands from outside of Israel.

Jul 14, 2014
CloggieGirl in Kosher

Ideas for place to go for a week with kosher restaurants around, PLEASE!

Nor would I recommend Teaneck, especially if the plan is to "escape Brooklyn" for green surroundings.

Montreal is lovely (although you'd never know it staying at the kosher hotel near the freeway) and has many kosher options.

Jul 13, 2014
CloggieGirl in Kosher

butterfish restaurant in nyc turning kosher

That's Koshu. It's a brand name for plum wine.

Jul 13, 2014
CloggieGirl in Kosher
1

butterfish restaurant in nyc turning kosher

Looks good. I hope they keep the vegetarian options they had on the pre-kosher menu (http://www.menupages.com/restaurants/...).

Jul 11, 2014
CloggieGirl in Kosher

Sous vide meat/milk question

Well, then, you seem to have the method down. My guess is that as people had less time to just let things sit on the stove, they try to take shortcuts and use higher heat.

You could also make a small hole with the pointy end of a churchkey at the top. I don't know if/how that would change cooking times or results.

Alternatively, you now have an excuse to get a sous vide machine!

Jul 10, 2014
CloggieGirl in Kosher
1

Sous vide meat/milk question

Good point. Maybe making a dulce de leche? I've always made caramels and the like with the lid off the pan but I've been told that the super-traditional way to make dulce de leche is to put an unopened can in a hot water bath for hours. It stopped being so traditional when the cans started exploding.

Jul 10, 2014
CloggieGirl in Kosher

Do you have a tried 'n' true recipe for avocado (or other) pareve cold soup?

Yeah, I've made it with onion and pareve "chicken" bouillon and it was just as delicious. The mint really kicks up the sense that you are eating the best of springtime in a bowl.

Jul 04, 2014
CloggieGirl in Kosher

Do you have a tried 'n' true recipe for avocado (or other) pareve cold soup?

This is simply amazing when served cold. Just skip the lemon whipped cream. It's nice but the soup is still stunning without it. Also, I only used 2 lbs of frozen peas and it served 10. I did not alter any of the other measurements.

http://www.finecooking.com/recipes/fr...

Jul 03, 2014
CloggieGirl in Kosher
1

Basil Pizzeria in Crown Heights - Review

Even better if that mayo comes with either peanut sauce or curry ketchup.

Jul 02, 2014
CloggieGirl in Kosher

Why aren't Marshmallows Kosher?

At least within North America, the majority of non-kosher gelatin comes from cow hides and pig hides with a remaining amount coming from bones produced in meat slaughter. Not enough people eat horse meat to make it a common source of gelatin.

Jun 30, 2014
CloggieGirl in Kosher

ISO Kosher Kids' Vitamins

Whole Foods carries Blue Bonnet. I've been taking their Vit D supplements and have been pleased with them. I don't know if they carry these specifically, but they're kosher pareve:
http://www.bluebonnetnutrition.com/pr...

Jun 29, 2014
CloggieGirl in Kosher

serengetti. in baltimore

I can't read it.

Jun 28, 2014
CloggieGirl in Kosher

serengetti. in baltimore

I couldn't find anything online. I'm curious about what they have since Africa includes 58 countries with varied cuisines in each.

Jun 27, 2014
CloggieGirl in Kosher

Why is there no decent kosher cheese dip?

You're really not missing out with the premade stuff. Even when I didn't keep kosher, I avoided it.

It's pretty simple to make at home. You just make a roux-based cheese sauce, heavy on the roux. You may need to thin a bit with milk when you reheat. I tend to use a pretty heavy hand with the salt too but that will vary with the cheeses. I like adding combinations of the following: mustard powder, garlic powder, onion powder, or vegan worcestershire sauce. If you want a vivid orange color, paprika does it nicely. I used smoked paprika to add depth of flavor too.

Jun 27, 2014
CloggieGirl in Kosher

kosher fish sauce

I use Wan Ja Shan Organic Worcestershire Sauce. Even at Whole Foods, it's cheap enough to use pretty liberally. It's certified by OK and is pareve. You might want to add some more salt but it will have that intense umami that fish sauce adds.

Jun 24, 2014
CloggieGirl in Kosher

Cold / Summer Shabbat lunch ideas

I'm also not qualified to give a definitive answer but pickling is generally to make something keep for periods extending well past shabbat. Ceviche won't keep more than 24 hours and even at that point, it starts getting dodgy. I wonder if this would be a sufficient distinction. It seems like a question for your preferred kashrut authority.

Jun 24, 2014
CloggieGirl in Kosher

Kosher chef in food network conteast

Well that escalated quickly.

Am I the only one who mentally remakes recipes on Iron Chef so I could eat them assuming all kosher ingredients could be found under supervision?

Jun 20, 2014
CloggieGirl in Kosher

Kosher CSA?!

For eggs, what kashrut issues would you be looking at that a CSA not specifically aimed at kosher consumers would have?

Jun 18, 2014
CloggieGirl in Kosher

Found: Best kosher pizza in Brooklyn

Yeah. I saw that and thought, coincidence or second career?

Jun 16, 2014
CloggieGirl in Kosher

Some Philadelphia Cream Cheeses losing hechsher

I'd worry more about accidentally grabbing it because I would probably just mentally process it as "plain cream cheese". I prefer the whipped stuff anyway. Its so much easier to spread since I don't toast bagels unless they're just on the edible side of stale.

Jun 16, 2014
CloggieGirl in Kosher

Some Philadelphia Cream Cheeses losing hechsher

This is the list from the article. I have a feeling that the one that will be the biggest problem will be the first one. Then again, I don't care for sweet or spicy cream cheese. If the cream cheese doesn't make my breath stinky, I'll settle for plain.

List from the article:
•Philadelphia Original Fat Free Cream Cheese Spread
•Philadelphia Strawberry Fat Free Cream Cheese Spread
•Philadelphia Milk Chocolate Cream Cheese Spread
•Philadelphia Chipotle Cream Cheese Spread
•Philadelphia Caramel White Chocolate Cream Cheese Spread
•Philadelphia Dark Chocolate Cream Cheese Spread
•Philadelphia 2x Protein Original Cream Cheese Spread
•Philadelphia 2x Protein Honey Cream Cheese Spread
•Philadelphia Pumpkin Spice Cream Cheese Spread
•Philadelphia Brown Sugar & Cinnamon Cream Cheese Spread

Jun 16, 2014
CloggieGirl in Kosher

Anything new and exciting in South Florida?

I really hope that "House of Dog" features hotdogs. Otherwise, that doesn't sound very kosher.

Jun 12, 2014
CloggieGirl in Kosher

Need a VEGAN kosher bakery in Philly please

Susiejane wasn't telling you to go to NYC. The point was that such a large percentage of kosher bakeries here do water challah that it would stand to reason that bakeries in Philly would also make them, possibly by special request (see "Ask where you usually shop").

Jun 09, 2014
CloggieGirl in Kosher

kosher catering fairway - update, please.

We used them for a kiddush lunch right before pesach and were very happy with the results. Jack, their kosher catering contact, is very helpful, the food is great, and the prices could not be beat for what we ordered. We had to make a few last-minute changes and he accommodated them without a fuss. Also, the food is attractively packaged, so you don't have to replate for buffets unless you want to.

Jun 08, 2014
CloggieGirl in Kosher

What's cooking for Shavuot?

Also reporting after the fact. The fondues were a hit. It was also really easy to get everything done. I roasted veggies ahead of time in addition to some steamed veggies and boiled creamer potatoes. I think both the sauces would hold fine on a plata for shabbat dinners that start close to candle lighting time. Keeping the sauces over the tea light on the table turned out to be unnecessary. The wick collapsed into the wax and went out and we were none the wiser. The prep for dessert was simply chopping veggies.

Also, I tried these gourmet marshmallows that I found at Duane Reade of all places. They're called 'Sweet and Sara' and were actually quite good. I was very impressed that the strawberry flavored ones tasted like strawberries instead of "strawberry flavor". I can't stand the latter so I usually avoid strawberry candies and ice cream. There were also marshmallows with a bit of cinnamon that were good but my favorite was the toasted coconut. Speared one of those with a pineapple chunk and dipped it in the dark chocolate sauce...amazing.

Jun 06, 2014
CloggieGirl in Kosher