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Horseradish question

Revisiting this issue.

Has anyone had any success keeping the horseradish sharp without any additional vinegar, etc.? When I was growing up my mother grated it before the seder, did not particularly make it airtight, or anything else besides keeping it covered with plastic wrap, and it was always wonderfully sharp. Mine used to be too, but has gotten weaker and weaker over the years.

I'm open to using my mini food processor, or any other suggestions.

Apr 14, 2014
helou in Kosher

Any suggestions for fruit crisp/crumble topping?

Thanks a lot for the suggestions, but we don't eat any of those cereals Passover so they wouldn't help me. I'll consider some ground nuts, though.

I'm afraid that dried fruit would change the texture of the toppings, especially as they bake.

What I'm shooting for is making it as close as possible to the original, non-Passover version.

Apr 13, 2014
helou in Kosher

Any suggestions for fruit crisp/crumble topping?

My family is very fond of things like apple crisp. I make these all year round, varying the fruit with the season - pear, peach, banana, etc.

I generally use various combinations of flour, brown sugar, oatmeal, and margarine.

Obviously I'd skip the oatmeal. Do you think this would work with matzoh cake meal instead of flour? Same proportions?

Apr 12, 2014
helou in Kosher

Brooklyn Steak Company - Delicious new restaurant

That was my experience too. I'm busy cleaning and cooking now to give you the entire rundown of our meals, but we went there with another couple and each ordered something different so we could taste a little of everything. Wonderful, but especially great was how tender and juicy and deliciousl everything was.
Loved the beef poppers!

Apr 11, 2014
helou in Kosher

Is there a fix for my chicken soup - it tastes sour

Just too risky to serve it. There's nothing in chicken soup that's inherently sour, so one of the ingredients must have bee bad.

Apr 11, 2014
helou in Kosher
2

Passover egg traditions

I make eggs chopped together with well-caramelized sautéed onions almost for almost every Shabbos. It's a very nice appetizer, and always welcome by my non-chopped liver eaters, since it looks a lot like what everyone else is eating (I make my chopped liver with eggs and sautéed onions as well).

Apr 04, 2014
helou in Kosher

Your favorite dish for pesach (new or old)

I can't believe you give the chicken to the dogs, unless it's that you so love those dogs. I think there's nothing as delicious and delicate as fresh chicken that's just been boiled for soup, and it's one of those treats reserved for the cook. I like to de-bone the chicken because I have a number of eaters who like to have some chicken in their soup, but as I'm de-boning I eat some myself and it's alarming sometimes to realize that I've eaten almost an entire chicken!
I hope I don't get kicked off of Chowhound for being so declasse.

Apr 02, 2014
helou in Kosher
1

Your favorite dish for pesach (new or old)

How long in the oven? What temperature (I always default to 350 unless told otherwise)? Do you cut it up before or after baking? Can it be made ahead and reheated?

Apr 02, 2014
helou in Kosher

Did I make a faux pas?

You did nothing, nothing, nothing wrong. There are so many levels of kashrus, even among the Orthodox that, unless you know the greatest stringency observed by the most stringent guest and are willing to use that as a baseline, you will never be able to please everybody.

Having said that, the complainer was incredibly rude. I have been to events (with pretty high level orthodox certification) where it was not up to the level of some of the guests. They went to the caterer privately and asked for something like a fruit plate, which was acceptable. When it was brought to the table, they simply "explained" that they were on a strict diet.
It really is the nicer way to behave.

Apr 02, 2014
helou in Kosher

Passover Salad Dressings

I have had a similar experience with Shop Rite. There are 2 or 3 Shop Rites around here (Central Jersey) that have a Kosher Experience. As a result the other Shop Rites have almost nothing - matzoh, jars of gefilte fish, grape juice. that's it.
It seems to be a storewide policy (and it may be the case with Target too) that if they have stores with kosher sections that have high sales volume with kosher foods, they minimize the inventory in other nearby stores.
The Stop and Shop near me has a huge selection, and lots of items on sale, but not another one just a couple of miles away which has much, much less than in previous years.

Apr 02, 2014
helou in Kosher

KFP marinara sauce

I just bought Tonelli brand sauces at Shop Rite, though I don't know anything about them. I think I bought their salad dressings last year, which were OK, but I don't remember exactly.
Whenever possible I avoid the "heimish" brands (Gefen, Glick's, etc.) of anything. I realize I may be lumping them all together unfairly, but I've been so frustrated so often by the poor quality and high prices.
For example, one year I bought paprika in a plastic bottle about the size of other year brands. It was completely shrink wrapped with the company label. When I opened it there was only about an inch of paprika in a five inch tall bottle (I never thought to read the weight contents. on the label), and the paprika itself was an awful looking dark brown.
Like Woody Allen has said, the food was terrible, and such small portions.

Apr 02, 2014
helou in Kosher

Brooklyn Steak Company - Delicious new restaurant

Here;s the menu http://www.greatkosherrestaurants.com...

I guess the cuisine would be called New American. The ambiance is calm and low key. Everything is very nice and new and clean and freshly painted, but I wouldn't go there to be dazzled by the decorating.

Mar 27, 2014
helou in Kosher

Pesach Price Gouging

For disposables I don't think you can beat Amazing Savings for prices. And around Pesach time they often stock "nicer" stuff, and basics like huge packages of white plastic.

Mar 27, 2014
helou in Kosher

Reviews of Double frying pan kugel pot

I bought one for the same purpose. Matzoh brei. If it works well I'll keep it for year-round frittatas which are delicious but awful looking,

Mar 27, 2014
helou in Kosher

Brooklyn Steak Company - Delicious new restaurant

We're looking for a restaurant to have a birthday party for my MIL, and we stumbled upon the Brooklyn Steak Company on Avenue M between E. 13 and E. 14. They only opened within the past 2 months so they don't show up on all the regular Jewish restaurant guides yet.
Wow! What an incredibly wonderful place.
Obviously they are a meat restaurant with lots of steak, but they have so much more, interesting, food.

They gave us one of their appetizers, "Tongue in Cheek" to sample, and it was one of the most delicious things I've ever tasted. It's layers of beef cheek and veal tongue, but so soft and tender and tasty that it's indescribable.
I urge you to try it.
Oh, ha ha, this is funny. The hashgacha is under a Rabbi Gornish. The owner, Sarah (lovely), is Israeli and speaks no Yiddish. When we asked about the hashgacha she said, simply, Gornish. We honestly thought she's saying there's no mashgiach. She didn't realize and once we cleared it up, she told us that, in fact, some people have called and asked about the hashgacha, and when she said Gornish the people hung up quickly.

Mar 25, 2014
helou in Kosher
1

Pesach Price Gouging

I will definitely try to get the Shop Rite tuna if it's kfp, but be aware that for year-round the Costco tuna cans (and the Bumble Bee they sell) have 7 ounces of tuna per can compared to about 5 ounces for all the others.

Mar 25, 2014
helou in Kosher

Need to impress a Shabbat dinner guest

Sounds like a wonderfully balanced menu, both visually and flavors.

Would you share the olive leek tart recipe with us? I assume it's made without cheese, so it seems like a great option for a meat meal.

Mar 20, 2014
helou in Kosher

Need to impress a Shabbat dinner guest

This sounds great, so please confirm that I got this right. If candlelighting is at 7 p.m. I would put the roast in the oven at, say, 2:30. Shut it off at 3:30, and then turn it on again at 6:15.
Then turn it off at 7 - candlelighting, and take it out when everyone comes home home from shul, or just before or after kiddush, approximately 20 minutes before the main will be served. Depends on if you're serving appetizer, soup, whatever.
Is this right?

Mar 11, 2014
helou in Kosher

Need to impress a Shabbat dinner guest

A lot of these suggestions sound great for a week night, but could be problematic for Friday night/Shabbos. Cherries Jubilee, for example, can't be lit at serving time.

I also think timing is critical with a standing rib roast, or rack of lamb. How long can you really have it sitting in a warming drawer?

I think you have a lot more flexibility with something like Boeuf Bourguignon. It's hard to time dinner exactly. Will people be going to shul? Kiddush, washing, etc. All these make me very anxious when I have Friday night guests.

Mar 10, 2014
helou in Kosher

Is top-of-the-rib roast the same as rib cap?

So that's what I figured, but I've been wondering if any of the koser butchers sell rib cap. Then I saw (and bought) this at Costco. The other Costcos I've been to that sell kosher meat label it the same way.

Take a look: Solomon's label says Top of the Rib Roast, but the Costco label is Beef Rib Rolled Cap Roast.

Sorry -I think the picture is upside down.

Too bad. I guess I'll just slow braise it like a brisket.

Mar 09, 2014
helou in Kosher

Is top-of-the-rib roast the same as rib cap?

All the butchers I've ever gone to sell a cut of meat called top of the rib. I've bought it a few times here and there, and it wasn't memorable. I probably tried roasting it and dried it our since no one in my crowd likes rare meat.

Lately I've read about a cut called rib cap. It's that piece of meat that's on the outer edge of a rib steak, but kept whole and not cut into steaks. I haven't seen it at the butcher. Is it the same as top of the rib, which is commonly available?

Mar 09, 2014
helou in Kosher

Reviews of Double frying pan kugel pot

I always make kugel in the oven. Could I simply use my regular kugel recipe on the stove and flip it halfway through? Did you keep it covered while the "first" half was on the stove?

Mar 03, 2014
helou in Kosher

Anyone familiar with the Chefman Electric Hot Water Pot?

Embarrassed to say I haven't used it. We ended up going to a relative for Pesach, so I'll use it this year.
I like Amazing Savings so much all year, that if this turns out not to be so great I won't mind.

Mar 03, 2014
helou in Kosher

Kishke and Helzel

My mother was such a wonderful cook and baker. I have her recipe book which often has instructions like "combine in the usual way."
A recipe for a favorite cake of mine calls for a "20 cent bar of Hersheys chocolate" to be melted. Was that the big giant bar in the 1960s? Medium? The kind kids buy - single serving?
And even if I knew that, companies have been downsizing the quantities - have you looked at the net weight lately in a tuna can, "1 pound" coffee can, "pint "of ice cream, yogurt container, cranberry sauce can, package of shredded coleslaw?

Feb 27, 2014
helou in Kosher

Kishke and Helzel

Happy to, but I just sort of do it by adding a-little-of-this-a-lot-of-that.
I ge a couple of packages of calves feet bones from my butcher. He doesn't sell the whole calf's foot, as I've seen in other recipes and pictures - there are about 4 or 5 1 1/2 bones per package. Generally they're pretty cleaan - if I see some stray hairs I scrape them off. I pit hem in a 4 quart put, cover with water (less than an inch above the tops). I add loads of garlic powder, (maybe 1 1/2 tbs?), a large diced onion, and salt. Then I let it cook a long, long time, up to 4 hours.
When it's well cooked the meat and gristle come off the bones easily. Throw away the bones. I then run the meat and gristle through an old Foley food mill that I have. Do they even make them any more? I find it gives a finer texture than my little fleishig food processor, where I'm always leery of making too fine a paste and end up with chunks.
I add it all back to the soup, stir, and pour into a pyrex dish. Then it goes in the refrigerator to set. Needs at least overnight to firm up.

Feb 27, 2014
helou in Kosher

Kishke and Helzel

At this very moment I have calves feet simmering on my stove for petcha. So delicious, and easy enough to make. If I were one fourth the balaboosta my mother was, I'd have a helzel going too.
And yes, I'm a woman.

Feb 25, 2014
helou in Kosher

What Foods have You Eaten That Were Past The 'Best By' or 'Expired Date'

As long as the color looks OK, and it smells good, I'm fine. With oily things I smell and take a nibble to be sure they don't have that rancid taste, but otherwise, fine.
I have a second refrigerator in my basement, which is opened much less frequently (and so food stays fresher) than the fridge in the kitchen.

I find that food stays good a long, long time. I've kept unopened sour cream, yogurt and juice for months and they were as good as fresh bough.
having said all that, I'm obsessive about checking dates when I buy things, and always try to buy food with the latest dates. That often means reaching far back for a container of milk or juice. I understand that store managers want to sell the oldest stuff first so they put it up front, but I always check. At Costco I look in 4 or 5 batches of produce before making a decision.

Feb 18, 2014
helou in General Topics

Basil NY owner to open Brooklyn restaurant called "Meat" in Fall 2014

Near Bergen Street? Brooklyn must have changed a lot. Bergen Street was a pretty sketchy place for a Jew, or anyone, back when I was girl, when the dinosaurs still roamed the Earth.

Feb 12, 2014
helou in Kosher

Kraft polly-o string cheese

At Pathmark here in central New Jersey I just bought the jalapeno string cheese. They also had the regular ones, and the 2%.
I never saw any of the flavored ones, even without the hechsher, and even before the recall.

Feb 12, 2014
helou in Kosher

Very biased Houston reviews

Just made it. My tamarind paste was very old so I didn't want to use it, but I added lots of prunes and apricots. Delicious. This is the flavor I was after, and the sauce is nice and thick.

Thanks again.

Feb 07, 2014
helou in Kosher