superburns's Profile
Phenomenal Kosher Pizza? Does it Exist?
I have eaten pizza across the country, at pretty much every famous pizzeria of the last 10 years. Comparing Keste to Noi Due or Mikes, is comparing apples to oranges.
Keste is pure Italian style using using natural fermentation and an 800 degree oven. Di Faras oven is cranked super hot and he uses high moisture mozzarella and a ton of olive oil.
There are different kinds of pizza places. Many kosher places including the ones mentioned have great dough for what it is, classic new york pizza.
Take a look at the prices at Di Fara, Dom can afford to splurge like he does. Very few everyday orthodox Jews would pay that kind of money for pizza.
Keste is not much cheaper either and it is a completely different style.
Why don't you tell Dom his pizza is to dark and you want a free one, see what happens ( be prepared for another 2 hour wait).
And Haolam Cheese is great for what it is, Low moisture mozzarella, just like every New York Style Pizzeria.
When you want to pay 16 dollars for a floppy, charred, (still tasty)10 inch pizza, which is traditionally eaten with a fork. Then go to Keste, Co., etc.... But the average person doesn't appreciate it.
I've worked with both styles professionally, kosher and non kosher. I also enjoy both almost every day.
SAN FRANCISCO KOSHER MEAT RESTAURANT
Sabra Grill in China Town is the only kosher meat restaurant in San Fran. Ate there once. Wasn't good and wasn't bad.
A 45 minute car drive from SF is The Kitchen Table in Mountain View. A really outstanding restaurant were they do lots of great cured meats among other stuff.
In Oakland (15 minute drive from SF) there is Holy Land which is ok. And there's Oakland Kosher...Burgers, deli meats etc....
can you freeze a cake with a cooked coconut glaze/frosting? - moved from the Kosher board
Whole eggs? whites? yolks? butter cream? custard? mousse? etc......
you can typically freeze frosted cakes. you just have to temper them before serving. if there isn't enough fat in the frosting as well as some other factors, it may dry out and crack. but this will happen in the fridge as well.
Bacalao
the amount of time the cod is spent "curing" imparts a unique flavor to the cod. and yes, fresh cod does work well as a substitute in most dishes. but it doesnt have an identical texture/flavor as hydrated salt cod. this is just my experience.
Bacalao
i have never seen it. however, its very easy to make at home/restaurant.
most places i have staged/worked at do it from scratch.
Kosher Artisanal Breads
Fairway's bread is decent, 5 out of 10. The levain is decent the baguette is OK. i really do not recommend their ciabatta, it has a tight crumb and absolutely no flavor.
Bread Alone on the other hand is more along the lines of a true artisan bakery, although their quality has suffered over the years. I know some of their breads have an OU, but not sure about the greenmarket/bakery stuff. however, they're fresh loaves (not packaged, available at greenmarkets) are pretty damn good, 7/10. try their miche. have in mind, bread alones bread is baked in a wood fired oven,so they often have a softer (but thick) crust by the time you buy them, (just refresh them in the oven.)
Bulk Kosher Meat from LA to OAKLAND CA
Hi,
I'm moving out to Northern California, and was wondering if anyone knows anyone from LA or further North who distributes GLATT KOSHER meat at whole sale prices. Looking to buy in bulk. I have a few places in New York/ Brooklyn. Wondering if theres anyone in CA.
Thanks
Taim restaurant kosher?
i think its rabbi spibak (sp?).
not something alot of frum ppl hold by, but some do.
its mostly vegetarian and really good. best falafel i had in my life.
Does Craft have daily specials?
Have in mind, there will always be Crispy Bacon, Sweetbreads, Quail, Shortribs, chicken, and a few others...
Does Craft have daily specials?
Yes, they do.
The menu changes daily. There will always be a few mainstays, but there are always new meat/fish/sides/etc... on a daily basis.
The menu online is just a guide.
There is usually a foie gras preparation, both seared and torchon, but for some reason, they never have it on the online menu, or the menu outside the restaurant.
Gourmet kosher cheese
the Italian cheeses at pomegranate are the same as kosher italia, and are a thousand times better then the pseudo kosher crap that pic n pay sells. And 12.9 9 is a ridiculously price for the parm reg.
pomegranate store in bklyn
I just got back. They have an incredible meat department. With a real butcher who actually knows what he's talking about. Veal Ossobuco..Boneless Duck Breast/ Legs, Dry aged steaks...all at relatively good prices. (boneless duck breast was around 13 a pound.)
Who is the meat supplier?
Interestingly...most "high end" restaurants use a combination of agri and rubashkin, depending on what they are ordering....I believe both sell USDA prime or equivalent. You can get your butcher to order you prime, but expect to pay for it. There is now a Jewish guy selling kosher American Waygu, but i doubt you will find it, maybe PG/SOLO. AT A VERY HIGH PRICE.
Who is the meat supplier?
Ally and Rubashkin. The kosher meat mafia.
They may get USDA choice or prime. Typical kosher butchers (in my area) don't get prime.
Butchers that sell sweetbreads?
On a regular basis, I see them (and buy them) at the following stores in brooklyn (NYC area?) Avi Glatt on Kings Hwy (the cheapest). Glatt Mart. Kings Glatt Mark on Kings Hwy (frozen)
Make sure to get the veal....
Cyrus - tasting menu?
You can go either way there. The tasting menu is nice because it has more spontaneous dishes not found on the regular menu. However the regular menu is superb and a relative bargain for what you get.
Get the 35$ Kobe supplement. It melts in you're mouth, and the sides change seasonally for the dish. The foie gras preparation when i had it was mind blowing.
They're also very accommodating, so if you want to do the tasting but sub a few dishes, they have no problem with it.
Benoit--anyone been there
I was there a week ago.
The service was excellent. Water glasses always filled waiters checking in periodically to make sure we had everything.
The complimentary (with refills) gougers are tasty. The bread is a bit weak though.
The food: Onion Soup was diner quality. To much bread and the cheese was soggy. No deep onion flavor, very bland.
Foie Gras Torchon: Decent. Nice accompaniments, generous portion for the price. Felt like it was lacking something. Served with warm brioche.
Egg: Tasty, and at a dollar, a nice cheap snack.
Halibut with champagne sabayon. Very light and refreshing dish.
Lamb: Over priced, just three cooked pieces of lamb with a side of potatoes. You could get the same at a diner for half the price.
Overall: I would go back if I was in the neighborhood, not a destination.
Turkey Bacon
I agree with other posters. NOTHING tastes like bacon. Beef fry is tasty but doesnt come close. Turkey fry is hardly turkey bacon, it doesn't really fry us and get crispy (it has very low fat and calories, comparitively speaking.) There are a few restaurants in NY that sell veal bacon which actually tastes similar to bacon bacon, also cooks the same. Lamb breast can be used to make lamb bacon, it'll have a lamby flavor. Its easy to cure bacon at home, that's what i do. Smoking it is a little more complicated, but you can GOOGLE and find a wealth of help.
I recommend curing a boned out veal breast. It is incredibly similar, and you wont go to hell for it.
Looking for Kosher Meat Shop Selling Kosher Breast of Lamb for Pesach?
Glatt Mark on Kings Highway between E.11 and E.10th (Right past Coney Island) You have to ask for it. I bought it about a month ago. They sell it bulk frozen, something like 3 dollars a pound. My package was about 6-7 pounds.
It's already de-boned and cleaned. Makes great lamby bacon.
Cheese help!
Kosheritalia.com ships for free on orders over 75$.
I ordered from them once and was pleased with the experience.
The prices are a bit expensive but the cheeses are really good. I've had the Reggiano on many occasions and it definitely rivals allot that is on the non-kosher market.
pareve whipped cream?
You can find it in any kosher grocery in many different forms.
It is also available in supermarkets (kosher refrigerator aisle) depending on were you live.
ISO Baguette Recipe
There are tons of recipes online.
Few Questions:
Do you want to use a pre ferment?
Do you plan on baking the same day as mixing?
Do you have a baking stone?
With a baguette, I strongly recommend you don't use the baguette pan, it tends to leave a soft bottom while top has a nice bake. IMHO.
Will post a basic recipe later. I have the exact numbers written elsewhere.
Hanger Steak
I wouldn't open a restaurant exclusively for the kosher community. I'm a bread baker. And while theres tons of bread bakeries in Northern CA, i don't see how one more would hurt. i've been creating parve doughs (in general not a difficult thing.) so i figure i would get a hechsher.
the idea is to have general appeal. but im actually going out there to apprentice for a while. so by the time i get around to opening, maybe there will be more of a community.
i just dont understand why they dont all unite and open a real yeshiva. 30 minutes isnt a big deal. growing up in new york, i took an hour van ride to school.
Hanger Steak
I'm probably going to Palo Alto in June to check out the community. And if there is a need for kosher food, I will definitely be opening a restaurant there. And Palo Alto seems like a much nicer neighborhood in general. I guess I'll see in time. thanks for the heads up.
Hanger Steak
I heard Palo Alto and Oakland have a growing orthodox minyan/ community.
Driving to LA sounds like a good idea. I guess I'll keep a deep freeze in the basement. I'll probably be working in the food service industry. So access to SYSCO shouldn't be to problematic either. Then again, I can always eat fish.
Hanger Steak
Do you know if Alle distributes in Northern California? (I'm looking to move there.) In New York, I have never found Alle graded in the supermarket, and the butchers look at you like you're an idiot when you ask. I think Alle (or maybe Rubashkin sells Prime, Black Angus...wholesale.
shwarma in brooklyn.
Ok.
I frequent Famous Pita. The shwarma there is edible, but not very good. However it has the salad bar and falafel balls (who else has this?)
Olympic Pita, while a favorite on other boards is rather dry.
Jerusalem steakhouse on Ave. M. I went there this sunday and the shwarma lafa was great. Moist, flavor full, fatty. the other locations aren't as good. I could be wrong.
I'm assuming kosher....
Whole Wheat/ Whole Grain bread
I'm pretty sure balthazar intentionally "over bakes" the bread. It adds beautiful color and a deeper flavor. I have this same approach. They actually have an incredible rye whole wheat which is mind blowing. You can go on their website to check ingredients.
What do you define as whole grain?
Whole Wheat/ Whole Grain bread
Its very difficult to find GOOD 100% whole wheat bread. However Amy's bread sells a supposed 100 percent whole wheat baguette with wheat germ added back in. Its called Troys Whole Wheat Baguette. It is incredible crunchy with a beautiful open crumb. I am pretty sure its advertised as 100%.
